Vegetarian Cooking For Everyone by Deborah Madison

Notes about this Book

Notes about Recipes in this Book

• Chickpea and spinach stew

  • Laurendmck on February 23, 2010

    p. 310

  • Delys77 on October 31, 2011

    Filling and quick to put together is about the only thing I can say about this pasta. There is no sacue to speak of and the flavour was totally flat despite the fact that you used garlic bread crumbs and added some spinach.

• Malaysian-inspired tofu curry

  • Laurendmck on March 22, 2010

    p. 602

  • Delys77 on November 20, 2011

    Pg 602 This makes a very nice if a little tame sauce, but as per usual the tofu itself remains bland as it doesn't absorb the sauce. Marinating the tofu then baking it to crisp a bit might help.

• Braised escarole with onion

  • Cheri on January 22, 2010

    mixed with recipe from How to Cook Everything - Vegetables, by adding onion recommended here. Richard did not like the onion

• Apple and celery salad with Gruyère

  • Cheri on November 13, 2010

    This was pretty good. Served with bbq ribs, nice compliment. R was so so on this one.

• Brussels sprouts and walnuts with fennel and red pearl onions

  • robinorig on March 09, 2012

    Also online: http://www.publicradio.org/columns/splendid-table/recipes/veggie_fennelsprouts.html

• Saffron cannelloni with chard filling and chard stem garnish

  • debwfrank on December 08, 2010

    Allow 2 hours. Made with store-bought cannelloni. Bechamel takes 45 min, so make first. Tasty.

• Oat scones

  • jzanger on March 01, 2011

    These are great, and an added bonus is that they're simple. Accuracy of measurements is important, however. Try toasting the oats in a skillet beforehand for extra nuttiness! Also, Half-and-half produced a nicely tender product. I will make these again.

• Buckwheat flapjacks

  • jzanger on April 17, 2011

    Amazingly light texture, but the 1/4 cup molasses was too much for my taste, especially in the morning. I'd make these again but use only 1 tbsp of molasses. Be prepared to feed several people as it makes a lot!

• Butternut squash ravioli with toasted pecans and sage

  • Breadcrumbs on April 07, 2012

    p. 472 A lovely dish. In this case, I had ravioli on hand so it was just the sauce I was after. I recently had a similar dish at a restaurant and it was served w brown butter so I opted to brown the butter for this dish as well. Results were amazing. The nuttiness of the butter and pecans paired perfectly w the sweet squash and the subtle bite of the garlic. I finished this w a light dusting of parmesan. This would be good w asparagus or peas as well. Photos here: http://chowhound.chow.com/topics/842277#7261126

• Baba ghanoush

  • mel412 on September 06, 2010

    Perfection...simple ingredients make a delicious dip!

• Winter herb vinaigrette

  • Laura on September 14, 2010

    Pg. 186. This is excellent!

• Eggplant rounds with shallots and basil

  • Laura on August 14, 2010

    8/23/09: This dish has potential but something is missing. I served it as a side dish. My suggestions are to roast the eggplant until they're really done. Also, saute shallots in olive oil, or roast, rather than using them raw. Use lots of balsamic.

• Mexican green rice with roasted chiles

  • Laura on August 28, 2010

    8/27/10: I had some roasted Hatch chiles from New Mexico and this seemed like a perfect way to use them. I did not include the mint, but otherwise followed the recipe exactly. It was good, if not extraordinary. Was a nice accompaniment to grilled pork tenderloin with a Caribbean rub and a grilled peach salad.

• Braised chard with cilantro

  • Laura on August 14, 2010

    Pg. 358. Made this for the first time this evening and we really liked it. Didn't cook it for the full 45 mins, more like 30 mins, so it was still a bit crunchy, which we liked. The flavors were really nice...usually I just saute chard with olive oil, garlic and a little water...I prefer this method from now on.

  • aeader on January 01, 2012

    I made this with beet greens instead of chard and it was good. I cooked it a bit longer than the recipe indicated because the stems on my greens were thicker. I am not a big fan of cilantro, but went ahead and included it anyway and was glad I did. The braising made the flavor more mild and it blended nicely.

• Beet soup with three legumes

  • Laura on November 29, 2009

    I decided to make this because I had all of the ingredients on hand, and it was surprisingly good! I was fearful that it would lack flavor but the garnish provided that -- don't skip it! I would suggest increasing the amount of lentils and greens. On the second day I made fresh garnish and stirred it into the pot of soup before heating and ate the soup without the yogurt. We both found this preparation to be even more flavorful so we'll serve it that way from now on.

• Red lentil soup with lime

  • Laura on November 29, 2009

    Pg. 226. We LOVED this soup! It was so flavorful, colorful, beautiful and healthy! The presentation is lovely. What's not to like? Made it as written, with the exception that we did not add the yogurt. Next time (and there will be a next time!), I would double the rice and spinach because both are gone and we still have half of the soup left for tomorrow :)

• Vegetable stir-fry with glass noodles

  • Laura on January 16, 2010

    This dish is colorful, healthy and easy to make. Surprisingly, it doesn't have a lot of flavor, despite the ginger, garlic, soy sauce, and sesame oil. Also, it says it makes 4 servings, but 2 of us polished off the entire dish! So far, this is the only recipe I've made from this book that hasn't been fantastic.

• Butterflies with sauteed mushrooms

  • Laura on April 28, 2010

    4/28/10: Chose this recipe because husband needed something bland and I happened to have farfalle in the pantry. Despite its blandness, it was actually quite tasty. I would definitely make it again.

• Springtime asparagus soup

  • Laura on May 03, 2010

    5/3/10: This soup is quite time-consuming if you also make the 'quick stock.' If you were to use commercial vegetable broth it would be considerably faster. We enjoyed it quite a bit, although it was not an eye-popping, revalatory experience. Don't forget the lemon juice -- really brightens the flavors. Recommmend using Jasmati rice as it has such a nice flavor.

  • Delys77 on October 31, 2011

    The rice and leeks give it a relatively creamy texture without any cream. Nice and low points.

• Flageolet beans with tomatoes and green beans

  • Laura on May 04, 2010

    5/4/10: This dish was quite a disappointment. No good flavors at all. Second time cooking flageolet beans and I am underwhelmed -- won't use them again.

• Cabbage slaw with spicy greens

  • Laura on May 04, 2010

    Pg. 152. All I can say is, "Wow, wow, wow, can't get enough of this!"

• Broccoli rabe with garlic and red pepper flakes

  • Laura on July 03, 2011

    Pg 342. Broccoli Rabe is my new favorite green. This is a simple and healthy way to prepare it. We really enjoyed it.

• Beet risotto with greens

  • Laura on September 30, 2010

    Pg. 553. I can't praise this enough. The flavors and colors are so bright -- it's like Christmas on a plate.

• Quinoa timbales with currants and pine nuts

  • Laura on December 08, 2010

    I love all of the ingredients that went into this dish, but the whole was not greater than the sum of its parts. This was just ok, nothing special. I did not bother to press the quinoa into the timbales as I was short of time.

• Indian-style saute of cauliflower and greens

  • Laura on December 14, 2010

    This was very average. I do admit that I did not add Garam Masala or Cilantro at the end and I used lemon juice instead of lime. Still, I don't think that made a huge difference.

• Chickpeas and greens with Moroccan spices

  • Laura on December 04, 2010

    This is certainly healthy, but not terribly exciting. If I were to make it again, I would double the chard.

  • lauralouiselane on October 11, 2011

    pg 309. I also like it with kale instead of chard

• Spaghetti squash with oyster mushroom and pearl onion ragout

  • Laura on December 07, 2010

    My husband really enjoyed this, but I was less enthusiastic -- possibly because I was the one who put in the labor -- this is a fairly labor-intensive recipe. Despite the weird combination of ingredients (tomato paste and soy sauce), it did taste fine, just nothing special considering the length of prep involved. On the plus side, it is fairly healthy, if you ignore the small quantities of sugar and butter involved.

• White bean soup with pasta and rosemary oil

  • Laura on November 28, 2011

    This is very good! There are many variations you can make with this soup. I decided to puree the entire quantity in my Vitamix and it produced a light orange, lovely, thick puree that was really tasty. I cooked some whole wheat Orzo instead of the shells that were called for. In its pureed form, I think the soup really didn't need the pasta. I wouldn't add it in the future if I puree the entire soup. The rosemary oil is really flavorful -- a must.

  • lauralouiselane on October 11, 2011

    Found on page 229. This soup is hearty and absolutely delicious!

• Butternut squash gratin with onions and sage

  • gcottraux on April 14, 2010

    Quite delicious. Allow time for the preparation and baking (not a quick dish). Will definitely make again. Nice and savory. I was looking for a butternut squash recipe that didn't use sweet flavors, and this is great.

• Empanadas with greens and olives

  • HunyBadger on May 11, 2010

    Disappointed in the empanada which was very bland....maybe needed lemon thyme in the dough? The spinach mixture on it's own was good and quick but as a whole, this was a lot more work than it was worth.

• Dandelion greens with garlic croutons and hard-cooked egg

  • HunyBadger on June 15, 2010

    The dressing is an excellent addition to this easy salad. DH and I loved it even without the croutons!

• Mixed greens with cumin and paprika

  • HunyBadger on July 07, 2010

    Pg 382

• Spinach or chard Catalan style

  • radishseed on December 21, 2011

    One of my favorite simple chard recipes. Sometimes I add red pepper flakes, or red wine or balsamic vinegar.

  • cookerT on November 28, 2011

    This is a delicious way to do greens. The raisins give you a nice sweet pop and the pine nuts, texture.

• Red bean gumbo with green

  • radishseed on November 09, 2011

    This recipe is a little bland as written, but it's very good with some sautéed sliced Tofurkey sausages added at the end, and a tablespoon each of soy sauce and red wine vinegar to round out the flavor.

  • britt on September 21, 2010

    The last time I made this, I undercooked the roux, and the soup had way less depth of flavor. So, be careful not to undercook your roux. Also, I think gumbo needs okra, but when I threw some in, the soup seemed overcrowded and stewy. I'm working on that.

• Cooked amaranth

  • radishseed on February 02, 2012

    I wasn't crazy about the version with the amaranth, teff, and quinoa cooked together. The texture is grainy and the flavor is a little bitter. It needs lots of good toppings to taste good.

• Lentils and rice with fried onions

  • radishseed on January 18, 2012

    This is great on its own, and extra great with a spoonful of yogurt-garlic sauce on top.

• Lime-cumin vinaigrette

  • radishseed on February 20, 2012

    A good salad: lettuce, clementines, red peppers, avocado, toasted nuts, and lime-cumin vinaigrette. Black beans or lentils would be make it heartier, as would quinoa or other grains. Bright and fresh, nice with Mexican or Indian food.

• Flageolet bean and leek soup

  • britt on September 16, 2010

    The time this recipe recommends cooking the beans is short. The standard recommended cooking time for flageolet is 1.5 hours. Also, the leek topping was strangely sour.

• Fideos--a Mexican dry soup

  • britt on September 16, 2010

    My husband liked this a lot, 9 out of 10, but I thought it was just OK.

  • sapahl on August 08, 2011

    I have experimented widely with this recipe and it is good as it is written. You can vary the type and amount of red chiles that you simmer with the stock - I have used New Mexicos, Guajillos, Anchos, and Ghost Chiles (take them out before the stock becomes too hot). I highly recommend Cotija cheese instead of the feta. Also, try adding chicken or seitan to the recipe to make it more satisfying.

• Onion frittata with vinegar and walnuts

  • Lindacakes on January 22, 2012

    The onions are quite rich and sweet, but the addition of the walnuts turns it into one of those gourmet vegetarian restaurant dishes -- in a bad way. Not necessary, and pulls what's good down. I would add more parsley if I made it again. A good recipe to use up superfluous onions.

• Turnip and leek gratin with blue cheese

  • stacey on October 23, 2010

    This made a fairly easy and elegant gratin.

• Vegetable gratin-soufflé

  • stacey on October 14, 2010

    Simple and comforting dish. Preparation is a bit fiddly with egg-separation and all, but it's pretty yummy and worthwhile.

• Tortilla soup

  • jmunson on September 05, 2010

    page 218

  • jmunson on September 05, 2010

    You need to make a stock beforehand

• Noodle kugel

  • moreace01 on October 19, 2010

    Alright - I don't know the first thing about kugel's so take this with a grain of salt. I thought the noodle part of this dish was great, but the topping kind of made it over the top sweet. I would try this again but less sugar in the topping. I also wasn't able to detect the coriander.

• Spiced peach cobbler

  • moreace01 on October 19, 2010

    This was very good (in my haste - I used the juice of one lemon, so mine was a little overly lemony, but still good. Still - I might watch the lemon - 1 T plus zest is kind of a lot). I've noticed Madison has a tendency not to add salt to some of her recipes - so I added a pinch to the filling. Don't know - seems weird not to.

• Sesame noodles with asparagus tips

  • we10mom on October 20, 2011

    I love these noodles and this is my go-to recipe when I need to bring a salad somewhere. I always get requests for this recipe. I have also made this by varying the vegetables.

• Curry vinaigrette

  • mfto on April 07, 2011

    p 187 This teams with Quinoa Salad with Mangoes and Curry Dressing p 172. Author says is delicious with beets, asparagus, broccoli, and cauliflower and salads made of rice and quinoa.

• Quinoa salad with mangoes and curry dressing

  • mfto on April 08, 2011

    p 172 This was very good as a main dish for a vegetarian meal. Maybe next time I will try limes rather than lemon in the curry dressing for a little more zip. The curry vinaigrette is on p 187

• Artichoke, celery root, and potato gratin

  • meowingmyrtle on October 06, 2011

    Spectacular flavor. Incredibly labor intensive if you trim the artichokes yourself.

• Grated kohlrabi and celery with mustard vinaigrette

  • HarlanH on July 29, 2011

    Very good with turnips, but only fair with kohlrabi

• Potato salad with green beans and hard-cooked eggs

  • HarlanH on July 29, 2011

    try with bacon!

• Green lentils with roasted beets and preserved lemon

  • HarlanH on July 29, 2011

    Red beets are sorta overwhelming -- try with white or golden beets.

• Summer squash soup with salsa verde

  • HarlanH on July 29, 2011

    Light and tangy. Try serving with fish. Better if only half pureed at the end.

  • Delys77 on October 31, 2011

    The salad verde overpowers the zucchini

• Quinoa chowder with spinach, feta, and scallions

  • HarlanH on July 29, 2011

    may need salt if feta is mild

  • lauralouiselane on October 11, 2011

    Found on page 230. This is super easy to make and a favorite in my house.

• Black bean soup

  • HarlanH on July 29, 2011

    Calls for WAY too much water

• Winter portobello mushroom stew

  • HarlanH on July 29, 2011

    Wants slightly more onions and more liquid

• Lentil and caramelized onion croquettes

  • HarlanH on July 29, 2011

    Looks like it cooks fater than specified 5-8 minutes, but really takes that long. Serve with lemon wedges.

• Chickpeas

  • HarlanH on July 29, 2011

    the broth is great!

• Fennel a la Grecque

  • eve_kloepper on November 11, 2011

    I undercooked this the first time. Crunchy really doesn't bring out the lovely mellow fennel flavor. So cook longer than the recipe calls for, until pieces can easily be pierced with a fork. also needs an additional drizzle of olive oil before serving.

• Sauteed spinach with garlic and red pepper

  • Delys77 on October 14, 2011

    This is pretty good. I quickly wilted it in a pot instead of blanching. The lemon definitely brings it up to a nicer level.

• Cheese muffins

  • Delys77 on October 31, 2011

    Conceptually this is very interesting but the presentation is not great since the muffin comes out entirely white if you use white cheddar. It might be improved by adding a little cubes ham and using yellow cheddar.

• Chermoula (Moroccan green sauce)

  • Delys77 on October 31, 2011

    Almost like a spicy salsa verde. Great little sauce.

• Pesto

  • Delys77 on October 31, 2011

    Delicious

• Bechamel sauce

  • Delys77 on October 31, 2011

    This makes for a slightly more flavourful bechamel, quite nice really.

• Hot and spicy tapenade

  • Delys77 on October 31, 2011

    Excellent, go heavy on the lemon

• Red pepper sauce

  • Delys77 on October 31, 2011

    Good but go easy on the vinegar

• Vietnamese spring rolls

  • Delys77 on October 31, 2011

    Good but very difficult to wrap

• Mushroom and spinach bruschetta

  • Delys77 on October 31, 2011

    Very good but make sure to cook the mushrooms down as much as possible. Used shitake instead of dried but I think the dried would be better

• Carrot and red pepper soup

  • Delys77 on October 31, 2011

    Puree the soup as finely as possible and you can go with quite a bit of orange. The flavours are very nice, but they need the orange for pep.

• Fennel and leek soup with fennel greens

  • Delys77 on October 31, 2011

    Spencer really likes this one for its simple but rich flavours, no need for the cream

• Parnsip soup with ginger and parsnip "croutons"

  • Delys77 on October 31, 2011

    a little one note despite the ginger

• Winter squash soup with lemongrass and coconut milk

  • Delys77 on October 31, 2011

    Fabulous Asian flavors with great tang and richness

• A summer bean and vegetable soup with pesto

  • Delys77 on October 31, 2011

    Essentially the same as the Pistou from Les Halles with a few more vegetables. Both are very good

• Eggplant stew with tomatoes, peppers, and chickpeas

  • Delys77 on October 31, 2011

    Not a winner. The flavour required a serious boost from some fleur de sel as it was flat. The texture, especially of the eggplant was not appetizing. Spencer seriously disliked.

• Winter vegetable pot pie

  • Delys77 on October 31, 2011

    Pretty good. The herb bechamel was nice, and the frozen puff pastry was tasty and very easy to use. The vegetables were nice and hearty. You did use a large deep casserole dish which made for a poor balance between filling and crust. Also it was lacking in salt eventhough you used a good amount. The recipe is a good base but it might do better with heavier seasoning, more herbs, and maybe served in shallower individual dishes so that there is a bit more pastry to filling

• Eggplant Parmesan

  • Delys77 on October 31, 2011

    The mozzarella is a nice addition but you can go a bit lighter, maybe 3 oz. I added a bit of garlic to the tomato sauce. The method for browning the eggplant is no fuss and no muss.

• Eggplant and summer vegetable gratin

  • Delys77 on October 31, 2011

    Perhaps there was not enough tomato but it was dry and the breadcrumbs did not do much for it.

• Navy bean and pasta gratin with basil and ricotta

  • Delys77 on October 31, 2011

    You used goat cheese instead of ricotta and the result was pretty good. The texture is a little flat though.

• White bean and vegetable stew in red wine sauce

  • Delys77 on October 31, 2011

    Simply vile! Used the dry beans, and despite following the instructions the texture was mushy. Flavour wise there was the odd bright note from the butter and the win but the beans and vegetables were otherwise flavourless.

• Broccoli with garlic, red pepper flakes, and Parmesan

  • Delys77 on October 31, 2011

    This was quite quick and very tasty. Good simple, healthy side. You dialed the oil back by half and it was fine. Don't be afraid to use a good amount of chili pepper flakes.

• Roasted carrots with garlic and thyme

  • Delys77 on October 31, 2011

    Simple roasted carrots really, but the addition of the thyme and garlic was great.

• Red peppers stuffed with corn and fresh mozzarella

  • Delys77 on October 31, 2011

    Very fresh summer taste, especially with the sauce. Went lighter on the cheese and it was still good.

• Spaghetti with garlic, parsley, and bread crumbs

  • Delys77 on October 31, 2011

    Pretty good and super simple to do. Not something for company but maybe a good lunch or a quick dinner if the pantry is pretty bare and you don't have much time.

• Mushroom lasagne

  • Delys77 on October 31, 2011

    Not very complicated once the bechamel is made, and quite tasty. The mushroom flavour is great, and the portabello give a nice meaty flavour

• Somen in broth with silken tofu and spinach

  • Delys77 on October 31, 2011

    The kombu stock is a bit light so I added more heat and a bit more mirin. The broth does get absorbed by the noodles quite well.

• Rice and chickpea pilaf with pine nuts and currants

  • Delys77 on October 31, 2011

    Not very good at all. Strange textures and flavour, plus the cooking of the herbs makes them a little slimey

• Risotto croquettes

  • Delys77 on October 31, 2011

    Excellent use of left overs. Make sure the rice is cold when you are forming your croquettes.

• Zucchini frittata with marjoram

  • Delys77 on October 31, 2011

    Not bad, you can put quite a bit less olive oil.

• Golden tofu

  • Delys77 on October 31, 2011

    Nice and crisp

• Sweet and sour tofu

  • Delys77 on October 31, 2011

    Very dependent on your tofu as I have made several times with vastly diferent results

• Dried apricot and ginger muffins

  • Delys77 on October 31, 2011

    The crystallized ginger provides some sweet heat and the apricot gives a nice sweet tang, overall a very nice flavour. The brown sugar is also nice but the overall flavour of the muffins wasn't super sweet, you could go a tiny bit heavier on the sugar.

• Bright green spinach and pea soup

  • Delys77 on March 07, 2012

    Pg 213 This is Avery healthful recipe that yields good results. The peas and green onions give the soup a bright fresh flavour with the substantial spinach in the backdrop. I scored it 3.5 because it is good without being outstanding.

• Tomato sauce with dried mushrooms

  • Delys77 on December 02, 2011

    Pg 64 Make sure you dice the mushrooms quite finely as the texture an be a bit unpleasant. Overall this is a Rey flavourful sauce that will go with anything from meatballs to pasta.

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Reviews about this Book

Reviews about Recipes in this Book

• Tofu and steamed cabbage with rice and peanut sauce

  • Lisa Is Cooking

    The flavors here literally built up from the base going from simple rice to cabbage, then from marinated tofu to peanut sauce. It was fresh, healthy, simple and savory, bold, and spicy...

    Full review

• Linguine with asparagus, lemon, and spring herbs

  • Pen and Fork

    The whole dish comes together in about 30 minutes and it’s full of flavor. We didn’t even miss the meat.

    Full review

• ISBN 10 0767900146
• ISBN 13 9780767900140
• Linked ISBNs
  • 9780767921220 Paperback (United States) 11/1/2004
  • 9780307885760 (United States) 10/27/2010
  • 9780767927475 Hardcover (United States) 11/6/2007
  • 9780965061094 Paperback (United States) 1/1/1997
• Published Dec 31 1998
• Format Hardcover
• Language English
• Countries United States
• Publisher Broadway Books
• Imprint Broadway Books (A Division of Bantam Doubleday Dell Publishing Group Inc)

Publishers Text

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• The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant
• The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant
• The Greens Cookbook: Extraordinary Vegetarian Cuisine
• Local Flavors: Cooking and Eating from America's Farmers' Markets
• Local Flavors: Cooking and Eating from America's Farmers' Markets
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• The Savory Way Recipeasel: 125 Great Recipes on an Easy-to-Use Easel
• The Savoury Way
• Seasonal Fruit Desserts: From Orchard, Farm, and Market
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• Vegetarian Cooking for Everyone
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• Vegetarian Suppers from Deborah Madison's Kitchen
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