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The Savory Way: High Spirited Down-To-Earth Recipes for Savory Vegetable Dishes by Deborah Madison

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Notes about this book

  • Eat Your Books

    1991 International Association of Culinary Professionals Award Winner

  • Eat Your Books

    1991 International Association of Culinary Professionals Award Winner

  • jaelsne on September 30, 2010

    The recipes in this book can be somewhat time-consuming, but it is very reliable and the dishes I have made have turned out very well.

Notes about Recipes in this book

  • Winter vegetable stew baked in a clay pot

    • emiliang on February 06, 2013

      This version of a root vegetable stew easily tops all others I've tried. Replace the turnips and/or rutabagas with 8-16 oz of seitan for a complete veggie meal in one pot. Just add a simple salad and some crusty bread and you've got a meal fit for company. FYI, I didn't have a clay pot but used a covered casserole dish with excellent results.

  • Spaghetti with broccoli and tomato

    • Queezle_Sister on February 06, 2013

      The long spaghetti is difficult to toss with the other ingredients . It might work better with a shorter pasta, or break your spaghetti before cooking. Also I used some home-canned whole tomatoes for this dish and it worked great! Quick, too - I had it on the table in 30 minutes.

  • Spaghetti with cauliflower and sun-dried tomato sauce

    • Suzanneserat on January 15, 2012

      She recommends spaghetti, but we liked a pasta more the size of the cauliflower pieces (like penne or rotini). Also very good with a little truffle oil added at the end

  • Green beans stewed with onions, tomatoes, and dill

    • emiliang on May 25, 2013

      A great side dish, with a lot of flavor.

  • Winter greens and potatoes (vegetable hash)

    • Emily Hope on December 03, 2010

      A simple dish for a vegetarian weeknight supper--as she says, it isn't pretty, but it's tasty.

  • Prunes stuffed with walnuts, chocolate, and orange peel

    • jdub1371 on April 12, 2016

      Easy, elegant, delicious, and wholesome too. What more could you ask for? Keep in mind though, the digestive effects of prunes-- a gentle reminder might be wise when serving in quantity.

    • barbarajane on August 20, 2014

      these are wonderful!

  • Chick-pea spread (hummus)

    • emiliang on January 13, 2014

      Keep forgetting how simple, fast, and delicious hummus is. The ratios in this version are just a tad bit off, though. Use half the lemon and half the garlic and go from there.

  • Baked winter squash with spicy Moroccan butter

  • Potatoes baked in clay with garlic and herbs

    • Emily Hope on December 03, 2010

      Love this recipe--with high-quality fingerlings and good garlic, it's really amazing, and the potatoes really do seem to pick up the fragrance of the clay (but it could be my imagination...) I like to mash the garlic into some mayo for an impromptu aioli to go with. Also invaluable as a dinner recipe, because it can be thrown in the oven and forgotten about for an hour, it will cook at a variety of temps if there are other things cooking in the oven, and it holds well if kept warm. Unfortunately, leftovers are never as good as the freshly-made dish.

  • Persimmon bars with lemon glaze

    • vickster on March 22, 2013

      These are delicious, and a great way to use persimmons. (They are out of season now, but I have some pulp in my freezer).

  • Squash, pepper, and hominy stew

    • oddkitchen on January 10, 2013

      Fast, flavorful, awesome -- I served this with teff polenta and it was a big hit.

  • Tomato, fennel, and potato stew with saffron

    • PinchOfSalt on October 02, 2017

      Spectacular! Used a big chunk of the week's abundant CSA share to make this. The recipe is very easy and forgiving. Instead of making the rouille from scratch, I cheated by using the equivalent amounts of store-bought mayonnaise instead of the oil and egg yolk, and added enough sweet Hungarian paprika to turn the mixture a reddish rust color. Do not omit the rouille - it makes this dish shine.

    • emiliang on November 10, 2013

      Add some fish and fish stock and you've got a great bouillabaisse. Highly aromatic and comes together in an hour or less. No need to preboil the potatoes. Good ratio is one fennel bulb to about 4 potatoes and 1 lb of fish (can be any white fleshed fish -- farmed catfish, for example).

  • Eggplant and potato stewed with cumin seeds and fresh ginger

    • jaelsne on September 30, 2010

      Not a pretty dish, but absolutely delicious.

  • Shredded zucchini with yogurt sauce

    • StaceyR on August 22, 2014

      I really like the flavor of this. If you shred the zucchini coarsely and combine it with the sauce, it makes a delicious filling for omelets and crepes.

    • Emily Hope on May 29, 2013

      I like this quite a bit--it's a quick and tasty way to use up some zucchini, and the herbs and yogurt really play well off the zucchini. It's a bit on the tender/mushy side--fine by me, but C is not a fan, and thinks it might be better served as a dip than a side dish.

  • Red bean and rice "soup"

    • oddkitchen on February 06, 2013

      Converted the recipe for pressure cooking with long grain brown rice: combine all ingredients, bring to high pressure and sustain 20 mins., natural release. Can be dressed up in all sorts of ways (Italian! Mexican!) depending on toppings and condiments at hand.

  • Cooked greens and herbs with garlic and oil

    • MsMonsoon on March 29, 2017

      Quite tasty, with a strong raw garlic flavor, which may not be everyone's cup of tea. I used the pre-washed SuperGreens from Organic Girl, which are perhaps intended more for salads. It included spinach, tat soi, and swiss chard. Including stronger, tougher ones like kale and collard greens (as Madison suggests) would help the steamed greens stand up to the herbs, spices and garlic.

  • Quinoa salad with dried fruits and pine nuts

    • oddkitchen on December 30, 2012

      Easy to prepare and a great blend of flavors! This also keeps well for several days' worth of meals.

  • Sorrel-lentil soup

    • emiliang on September 04, 2017

      A simple, delicious, well-balanced (tangy sorrel, earthy lentils, sweet cream) recipe!

  • Cold noodles with peanut sauce

    • Gio on March 05, 2014

      This makes the best peanut sauce I've ever tasted.

    • Gio on October 05, 2014

      On-line recipe for the noodles and peanut sauce: http://beetsandbiscuits.blogspot.com/2009/06/cold-noodles-with-peanut-sauce.html

  • Chick-pea and tomato pilaf

    • Avocet on July 06, 2017

      This is a longstanding favorite. I've tweaked it to our tastes by: not soaking the rice, by sauteing a chopped onion with garlic in olive oil, not butter, adding 1 ts. paprika, adding the tomatoes, then chickpeas (2 cans) and cooking it down, then adding the rice, cooking til translucent, then adding chicken stock. Since I don't soak the rice, it takes about 15- 20 min to cook after the rice is added, but the flavor and texture is better, and it doesn't have to stand for 30 min before serving. Dinner on the table in under an hour. p. 272

  • Pickled red onion rings

    • chriscooks on July 01, 2012

      These are easy, tasty, and look appealing.

  • Celery-apple salad with currants and walnuts

    • amoule on December 11, 2015

      This salad is the perfect foil to a rich, heavy meal. I've served it with Thanksgiving dinner, with quiche, and with other heavy main courses. It's light and refreshing. You can skip the walnuts to make it still lighter. Not only can it be made a day in advance without the walnuts, in my opinion, but it improves if you do so. Just be sure to use a stainless steel or ceramic knife to cut the apples so that they don't discolor.

  • Flageolet bean and artichoke gratin

    • amoule on April 11, 2016

      This is absolutely fantastic; this was my go-to recipe in the nineties. Trimming the artichokes is a chore but the recipe comes together easily otherwise. A very special and elegant recipe for vegetarians or for days when you just don't want to deal with handling raw meat.

  • Stewed lentils with celery root and walnut oil

    • Avocet on July 06, 2017

      Green lentils are very good. Use more onion and carrots. Can substitute more celery for celery root. p. 264

  • Summer vegetable stew

    • emiliang on August 21, 2013

      This cookbook consistently rewards you with dishes that are full of flavor. This one was no different. So good! Used dried mushrooms instead of fresh, omitted the green beans, and used 50% more tomatoes. Added a few splashes of soy sauce and a cup of Israeli couscous for a complete meal in one pot.

  • Pasta with cranberry beans and greens

    • emiliang on February 18, 2013

      The mustard greens overpowered all of the other ingredients. I did like the earthy flavors of the dish, though, so I might try it again -- maybe with chard instead. Also, I felt that the recipe needed a little zip. Have a lemon on hand.

  • Yellow squash and rice tian

    • vickster on January 25, 2015

      Delicious with short-grain brown rice. Would add another 1/2 squash next time so it isn't so heavy on the rice.

  • Doree's extravagant almond cake

    • Thredbende on July 31, 2011

      This is the most useful cake recipe I have. It can be made in every shape from miniature cupcakes to large tub cakes, freezes well, is easy to eat without crumbling, is a terrific substrate for strawberry/blueberry shortcake, and is utterly delicious. The use of almond paste elevates this pound cake to 5 star status. I recommend the almond paste recipe in the New Joy of Cooking. Make this cake, and consider using plain yogurt for the sour cream it makes no difference.

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  • ISBN 10 0767901665
  • ISBN 13 9780767901666
  • Linked ISBNs
  • Published Jun 01 1998
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Transworld Publishers (Division of Random House Australia)
  • Imprint Bantam

Publishers Text

A personal collection of more than 300 elegant recipes, The Savory Way presents Deborah Madison's innovative style of vegetarian cooking. The recipes are flexible and forgiving and fit into her philosophy of cooking. Some are quick fixes, designed to quell an urgent appetite; More...others are more leisurely affairs. Some are low-fat; others, more decadent. All allow for substitutions. Using fresh fuits and vegetables, spices, flavored vinegars and oils, edible flowers, salsas and cheeses, she creates a vegetarian palate that is sophisticated and healthful. From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison's personal brand of contemporary vegetarianism.

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