The Best Vegetarian Recipes: From Greens to Grains, from Soups to Salads - 200 Bold-Flavored Recipes

Overview

Join award-winning author Martha Rose Shulman as she shares the best of vegetarian cooking today. With her encouragement and her great recipes, you can eat seasonally, healthfully, and most of all, well. Using the rich array of produce now available, The Best Vegetarian Recipes offers an innovative collection of 200 new classics and updated favorites,

From spreads, soups, and salads to main-course stir-fries and stratas, bold flavors combine texture and taste perfectly. New ...

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Overview

Join award-winning author Martha Rose Shulman as she shares the best of vegetarian cooking today. With her encouragement and her great recipes, you can eat seasonally, healthfully, and most of all, well. Using the rich array of produce now available, The Best Vegetarian Recipes offers an innovative collection of 200 new classics and updated favorites,

From spreads, soups, and salads to main-course stir-fries and stratas, bold flavors combine texture and taste perfectly. New classics like Swiss Chard Frittata and Garlic Soup with Potatoes are sure to become old favorites. Pan-fried tofu, a vegetarian staple, never tasted better than with Martha's soy-ginger marinade. Side dishes are stunning alone or coupled together. Sweet and tart flavors blend in a springtime Baby Turnip and Turnip Greens Ragout.

Entertaining is easy and elegant with reinvented favorites. Need ideas for planning a balanced vegetarian menu? Martha has plenty. Her recipes offer accompanying suggestions to complete the meal. Start with an olive oil-crusted Spinach and Cheese Tart. Serve it alongside a refreshing Orange, Onion, and Olive Salad, or the Shredded Romaine Salad for a lighter pairing.

As Martha is one of America's most highly regarded vegetarian cooking experts, you can be assured that her recipes are foolproof. Never made soup from scratch before? Helpful pointers highlight the winning combination of ingredients and techniques for "Basic" recipes. You'll also learn indispensable tips for making intensely flavored stocks and salad dressings, roasting bell peppers, and much more.

No matter what your eating style, The Best Vegetarian Recipes is simply the best collection of wholesome and healthy recipes around.

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Editorial Reviews

From Barnes & Noble
Diogenes was looking for an honest man, but most vegetarians would be content just to find one good lentil recipe. For such honest seekers, Martha Rosa Shulman holds a beaming light: She has been whipping up meatless wonders for decades. In fact, her very first book, published back in 1979, was The Vegetarian Feast. Revised in 1995 and still in print, it remains a backlist favorite. The Best Vegetarian Recipes presents an abundant repertoire of healthful meatless meals, offering possibilities for main courses, salads and sides, and desserts. The stews, stir-fries, and gratins are especially appealing, and vegetarians new to the kitchen will crave the pastas and pizzas.
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Product Details

  • ISBN-13: 9780688168278
  • Publisher: HarperCollins Publishers
  • Publication date: 8/28/2001
  • Edition description: 1ST
  • Pages: 336
  • Product dimensions: 7.37 (w) x 9.12 (h) x 1.09 (d)

Meet the Author

Martha Rose Shulman is an award-winning author of nine cookbooks, including Mediterranean Light, Mexican Light, Provencal Light, The Vegetarian Feast, and Entertaining Light. She lives in Los Angeles, California.

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Read an Excerpt

New Potato and Asparagus Salad

Makes 4 to 6 servings

The dressing here makes more than you need for the salad, but any left over makes a nice dip for artichokes or vegetables, or you can drizzle it onto tomatoes or tomorrow night's salad.

Ingredients:

Salad
1 1/4 pounds red-skinned new potatoes, small ones if possible
Salt and freshly ground black pepper
1 celery stalk, thinly sliced
1 tablespoon chopped chives
1 pound asparagus, trimmed and cut into 1-inch pieces
Dressing
3 tablespoons red wine, white wine, or sherry vinegar
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon cumin seeds, crushed
1/4 cup extra virgin olive oil
6 tablespoons plain nonfat yogurt
1 tablespoon Hellmann's or Best Foods mayonnaise
Salt and freshly ground black pepper to taste
Instructions:
  1. Cut the potatoes into quarters or large dice. Steam for 10 to 20 minutes, until just tender.
  2. Meanwhile, mix together the ingredients for the salad dressing.
  3. When the potatoes are cooked, remove from the heat, drain, and toss right away with the salt and pepper, celery, chives, and 1/3 cup of the dressing.
  4. Steam the asparagus for 4 to 5 minutes, until just tender. Drain and rinse with cold water.
  5. Toss the asparagus with the potatoes. Add additional dressing to taste and serve.

Advance preparation: Make this recipe to the point where you toss the potato salad with 1/3 cup dressing, and steam the asparagus several hours ahead of serving. Place the asparagus on top of the potatoes and holdin the refrigerator. Toss with additional dressing just before serving.


Lentil Minestrone

Makes 4 to 6 Generous Servings

From France to Italy to Lebanon to India to Mexico, lentils are appreciated for their distinctive earthy flavor. Any lentil soup can be a main dish. This one, with pasta or rice added at the end and Parmesan sprinkled over each serving, is another Italian minestrone, or "big soup." The pasta and rice absorb much of the liquid, so the soup is thick (you can add more water if you want a brothier soup). Use just enough cayenne to add a little bite.

Ingredients:

1 tablespoon extra virgin olive oil
1 small onion, chopped
1 small carrot, minced (about 1/2 cup)
1/2 cup minced celery
4 large garlic cloves, minced or pressed
One 14-ounce can tomatoes with juice, seeded and chopped
1 1/2 cups lentils, picked over and rinsed
1 Parmesan rind (optional)
Few sprigs parsley
Few sprigs thyme
1 bay leaf
Few pinches of cayenne pepper, or to taste
Salt to taste
1/2 cup small pasta, such as elbow macaroni, small shells, or ditalini, or Arborio rice
Freshly ground black pepper to taste
1/4 to 1/2 cup chopped fresh parsley
1/4 cup freshly grated Parmesan
Instructions:
  1. Heat the oil over medium-low heat in a heavy soup pot or Dutch oven. Add the onion, carrot, and celery. Cook, stirring, until the vegetables are tender, about 5 minutes. Stir in half the garlic. Cook, stirring, just until the garlic smells fragrant and is beginning to color, about 1 minute. Stir in the tomatoes. Turn the heat to medium and bring the tomatoes to a simmer. Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Stir in the lentils and 8 cups water and bring to a boil.
  2. Meanwhile, tie the Parmesan rind, parsley, thyme, and the bay leaf together with kitchen twine, or tie in a piece of cheesecloth. Add to the soup. Add the cayenne, reduce the heat, cover, and simmer for 30 minutes.
  3. Add salt, about 2 teaspoons to begin with (you will probably add more) and the remaining garlic. Simmer for another 15 to 30 minutes, until the lentils are tender and the broth is fragrant.
  4. Add pepper, and stir in the pasta or rice. Continue to simmer for another 10 to 15 minutes, until the pasta or rice is cooked through.
  5. Taste. Is there enough salt? Garlic? Adjust the seasonings, and remove the Parmesan rind bundle. Stir in the chopped parsley. Serve, topping each bowl with a generous sprinkle of Parmesan cheese.

Advance preparation: The soup is even better if it's made a day ahead of time; but don't add the pasta or rice or parsley until you reheat. Then proceed with step 4. It will keep for 5 days in the refrigerator and for 3 to 4 months in the freezer.

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  • Anonymous

    Posted October 5, 2011

    Highly Recommended for Every Kitchen

    Vegetarian or not, this book has easy to prepare recipes. I believe this author gears the recipes for the busy people that dont have a lot of time in the kitchen, but want healthy food without taking a long time to prepare. I've tried several recipes and have no complaints! The cabbage gratin with red pepper and tomato....excellent! Pasta with tomato sauce, goat cheese and green beans...who knew this combination would taste so wonderful! A great addition to my cookbook collection.

    Was this review helpful? Yes  No   Report this review
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