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Vegetarian Suppers from Deborah Madison's Kitchen by Deborah Madison

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her round-up of the best 2007 cookbooks at NPR Kitchen Window

    See Dana Treat's review of this cookbook and a sample recipe.

Notes about Recipes in this book

  • Chickpeas and chard with cilantro and cumin

    • Christine on June 11, 2014

      I received Swiss chard and cilantro in my first CSA box of the season, and this was one of the few recipes in my collection I also had all the remaining ingredients for on hand. It was a little time consuming for a weeknight, but it turned out quite delicious. I really love the flavor combination of cilantro and cumin. I may have over-salted a bit, but that was a silly mistake on my part that I will be more careful about next time. I sometimes worry too much that a "healthy" dish will be bland that I am a little overzealous with the salt and pepper -- oops! I couldn't really imagine eating this as a full meal on its own, so I served it over quinoa. I think it would also be good served over couscous. I only used half the amount of chard called for as suggested in the recipe headnotes -- Madison says she likes the dish chard-heavy, but I liked the proportions better using the smaller amount (and that's all I had!)

    • Emily Hope on November 18, 2010

      This is tasty and nourishing, if not earth-shattering. Pretty simple to make, as I recall.

  • Feta and ricotta cheese skillet pie

    • Nancith on June 12, 2014

      Absolutely delicious, light texture & very rich flavor, probably rather high in calories since it is loaded with ricotta & feta cheese. Perhaps my oven is off, but it took quite a bit longer than the recipe said to set up, and the oven temp had to be turned up as well.

  • Fragrant red lentils with basmati rice and broccoli Romanesco

    • captious on July 29, 2013

      The recipe was fine, but it was more work than other red lentil recipes I’ve made, without being particularly exciting. I won’t make it again. I much prefer Madison's "Red lentil soup with lemon and spinach." Do note, however, that the recipe calls for romanesco, which I couldn’t find, so I used cauliflower instead. (But maybe broccoli would have been a better choice?) The romanesco is sautéed with the same basic seasonings as the lentils, then everything is combined and garnished with cilantro and yogurt.

  • Gnocchi with winter squash and seared radicchio

    • Nancith on October 01, 2014

      Wow! Delicious! I prepared the butternut squash the alternative way, by slowing browning in olive oil rather than steaming, and also made the broth-y sauce suggested. Definitely a recipe to make again, & special enough for guests.

  • Labor Day spaghetti with golden peppers, black olives, and sun gold tomatoes

    • priyamaine on October 03, 2010

      Flavorings are delicious, but more fresh herbs and garlic would have helped.

  • Late-summer vegetable tian of slowly roasted peppers and onions

    • Nancith on September 08, 2014

      This was a delicious, melt-in-your-mouth dish. It requires about 2 hours in the oven, and filled the house with a wonderful aroma. Will definitely be making this in the future.

  • Pasta and chickpeas with plenty of parsley and garlic

    • kjwright on July 07, 2011

      Quick and easy pantry-based dinner. The final flavor is greater than the sum of the ingredients, and great protein for a meatless meal.

  • Red sweet potato curry with tofu, bok choy, and caramelized onions

    • lselke on September 02, 2010

      Tasty but somewhat awkward to pull together. A lot of pans for a modest profit.

  • Sautéed heirloom tomatoes on garlic-rubbed toast

    • lselke on September 03, 2010

      Simple as can be, but delicious.

  • Wine-braised lentils over toast with spinach and red pearl onions

    • lselke on September 03, 2010

      Another tasty recipe that's just a little fussy for every day.

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Reviews about Recipes in this Book

  • ISBN 10 0767916271
  • ISBN 13 9780767916271
  • Linked ISBNs
  • Published Mar 29 2005
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Broadway Books
  • Imprint Broadway Books

Publishers Text

I love supper. It's friendly and relaxed. It's easy to invite people over for supper, for there's a quality of comfort that isn't always there with dinner, a meal that suggests more serious culinary expectations - truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers' market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there's a willingness to make do with what's available and to cook and eat simply. It can also be special and beautifully crafted if that's what you want.
- from the Introduction

The author of the bestselling cookbook classic, Vegetarian Cooking for Everyone, solves the perennial question of what to cook for dinner in her first collection of suppertime solutions, with more than 100 inspiring recipes to enjoy every night of the week.

What's for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don't call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison's Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals.

These are recipes to savor throughout the week - quick weekday meals as well as more leisurely weekend or company fare - and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers.

Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio.

Vegan variations are given throughout, so whether you are a committed vegetarian or a "vegophile" like Deborah Madison herself, you'll find recipes in this wonderful new collection you will want to cook again and again.



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Vegetarian Suppers from Deborah Madison's Kitchen

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