How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman

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    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Vegetarian; Vegan
    • Ingredients: sherry vinegar; salad greens
    • Categories: Salads; Quick / easy; Appetizers / starters; Main course; Side dish; Greek; Vegetarian
    • Ingredients: mint; parsley; feta cheese; black olives; salad greens
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; French; Vegetarian
    • Ingredients: eggs; sherry vinegar; frisée lettuce
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Vegetarian; Vegan
    • Ingredients: endive; radicchio; watercress; walnuts; walnut oil; salad greens
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Vegetarian; Vegan
    • Ingredients: celery; carrots; red onions; cucumbers; red peppers; yellow peppers; lettuce; vinaigrette
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Cooking ahead; Vegetarian
    • Ingredients: fruits of your choice; Gorgonzola cheese; walnuts; vinaigrette; salad greens
    • Categories: Dressings & marinades; Salads; Quick / easy; Appetizers / starters; Side dish; Cooking ahead; Vegetarian
    • Ingredients: spinach; peanut oil; fresh ginger; scallions; rice vinegar; soy sauce; dried red pepper flakes; dark sesame oil; firm tofu; grapeseed oil
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: sherry vinegar; feta cheese; nutmeg; spinach; yogurt
    • Categories: Quick / easy; Salads; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: sherry vinegar; feta cheese; nutmeg; spinach; yogurt
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Vegetarian; Vegan
    • Ingredients: strawberries; balsamic vinegar; arugula
    • Categories: Quick / easy; Salads; Appetizers / starters; Vegetarian
    • Ingredients: goat cheese; strawberries; balsamic vinegar; arugula
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: thyme; parsley; chives; tarragon; honey; lemons
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: parsley; thyme; chives; tarragon; honey; mesclun
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: dill; mint; basil; thyme; chives; tarragon; honey; mesclun
    • Categories: Salads; Appetizers / starters; Main course; Side dish; Middle Eastern; Vegetarian; Vegan
    • Ingredients: bulghur; parsley; mint; scallions; tomatoes
    • Categories: Dressings & marinades; Salads; Appetizers / starters; Side dish; Cooking ahead; Vegetarian
    • Ingredients: red onions; honey; thyme; onions; white onions; oil-cured black olives; balsamic vinegar; mesclun; radicchio; parsley
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Korean; Vegetarian; Vegan
    • Ingredients: dried red pepper flakes; soy sauce; rice vinegar; chives; lettuce; sesame seeds; dark sesame oil; garlic; toasted sesame seeds
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Vegetarian; Vegan
    • Ingredients: perilla; dried red pepper flakes; soy sauce; rice vinegar; lettuce; dark sesame oil; garlic; toasted sesame seeds
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Vegetarian
    • Ingredients: Belgian endive; enoki mushrooms; Roquefort cheese; vinaigrette
    • Categories: Quick / easy; Salads; Appetizers / starters; Side dish; Cooking ahead; Vegetarian; Vegan
    • Ingredients: carrots; lemons
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Cooking ahead; Vegetarian; Vegan
    • Ingredients: celery; lemons
    • Categories: Quick / easy; Salads; Appetizers / starters; Side dish; Cooking ahead; Vegetarian; Vegan
    • Ingredients: carrots; celery; lemons
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Cooking ahead; French; Vegetarian
    • Ingredients: carrots; parsley; scallions; tomato ketchup; horseradish; egg yolks; grapeseed oil; lemons; ground cayenne pepper
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Cooking ahead; French; Vegetarian
    • Ingredients: celery; parsley; scallions; tomato ketchup; horseradish; egg yolks; grapeseed oil; lemons; ground cayenne pepper
    • Categories: Salads; Quick / easy; Appetizers / starters; Side dish; Cooking ahead; North African; Vegetarian; Vegan
    • Ingredients: carrots; oranges; ground cumin; lemons

Notes about this book

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Notes about Recipes in this book

  • Lemony lentil salad

    • jaelsne on June 29, 2013

      This a perfectly simple and perfectly delicious recipe for our lemon-loving family.

    • Snadra on November 03, 2011

      A simple,to make dish - we ate it with sausages and green salad, but it would be good as part of a mixed salad plate, as the lentils are quite satisfying. It was best a day or two after making.

    • Skamper on June 02, 2022

      This was a miss for me. love lentils and lemons, but apparently not together. Made it the night before but didn't care for the combination of flavors.

  • Tofu pancakes, Indian style

    • jaelsne on March 01, 2013

      I've been trying to eat a more plant based diet with mixed results. This recipe may help me turn the corner and stick with it. The meal was absolutely delicious. There are a number of variations to keep this easy recipe interesting. Definitely will make this again!

  • Braised escarole

    • Cheri on January 22, 2010

      Added sauted onions, finished with browned bread crumbs, omitted lemon juice. I like this quite well. R did not like onions.

  • Baked ziti with ricotta

    • Cheri on February 11, 2012

      Added zucchini. This was bland, easy to make. Needed some salt and more zip. Recipe makes a lot.

  • Cheese puffs

    • Cheri on December 25, 2010

      These are good. Needed 3 eggs to bind, not 1! Satifying. Good warm with cocktails.

  • Quinoa with caramelized leeks

    • Cheri on June 16, 2011

      Combined this with the roasted corn (same page), and chopped fresh thyme. Excellent. Served with steamed fresh zucchini and grilled tenderloins.

  • Wild rice salad with cucumber and yogurt

    • love2laf on February 11, 2010

      So rich and creamy tasting, it's astonishing that it's made with just yogurt and a bit of oil. Curious now to try the barley version.

  • Potato and leek soup

    • CRCarroll6 on December 26, 2011

      Made this for dinner... added a poblano pepper, corn and a splash of soy. In true Mark Bittman style, this recipe is the perfect base to make into whatever you are in the mood for. I would definately use this recipe again as a blank canvas to create a master piece out of.

  • Everyday pancakes

    • CRCarroll6 on February 27, 2011

      I made the vegan version of the Everyday Pancake with walnut flour & they were fantastic.

  • Pearl couscous "risotto" with butternut squash

    • CRCarroll6 on December 26, 2011

      Had this with leeks. It was fantastic.

    • lorloff on December 10, 2022

      This was delicious made it with dried mushrooms because I did not have fresh and it still came out really well. The technique of treating Israeli couscous like “risotto worked really well. The couscous sage and butternut squash were great together.

  • Miso carrot sauce with ginger

    • Fiona on October 27, 2013

      This error in the recipe ingredients list has been corrected. Please ensure you click on the "report an error" link at the bottom of each page to notify Eat Your Books about errors, as they may not get picked up in the Notes section.

    • krobbins426 on January 01, 2013

      I think there's a mistake. Doesn't require ginger ale, but rather actual ginger. Good and simple. Benihana's version probably adds a little sugar. Will definitely make this again.

  • Marinated garden vegetables

    • rodillagra on May 06, 2012

      Added a little bit more vinegar than the recipe called for but then I do like vinegar a lot.

    • MsMonsoon on November 16, 2021

      This is really easy, healthy, and a great way to extend the life of that head of cauliflower or broccoli. Recipe says it will keep a month in the fridge! For the veggies, I only had garlic, onion, carrots, cauliflower, and olives and it still turned out well. Threw in some fresh dill as I was packing it up for the fridge. I might prefer more vinegar and a little less oil for the next batch.

  • Spicy coconut rice

    • vinochic on July 16, 2015

      Made with brown rice. Didn't add garlic but did add some green onions at the end and a splash of lime. Pretty tasty, but the texture was a bit gummy.

  • Blueberry muffins

    • IvyManning on July 07, 2018

      This recipe is awful. Flavorless, with a weird shiny crust. I'm giving this book away, too many duds.

    • Hannaha100 on April 09, 2017

      Made with rice milk and gf flour. The cornmeal added an interesting dimension but overall just OK. Baby was a fan. Don't last well.

  • Corn salad

    • MMarlean on July 31, 2010

      7-25-10 - Rave reviews! Served with fish tacos. Would go well with any barbeque. Definitely will make again... soon! Jon would like a different combination of spices on the fish. Thought it was too much chile powder, but when added to the taco filling, it toned it down.

  • Real ranch dressing

    • britt on January 07, 2011

      Ugh. We could taste the buttermilk powder as a distinct note and did not like it. I used Saco brand, which I believe is a standard brand.

    • schenck65 on June 15, 2013

      I really like this, and kind of love that buttermilk powder flavor. More importantly, kids practically put their faces into it. My only complaint--and it's not really a complaint--would be that while the consistency is fine for pouring over crisp lettuces like Romaine, it's a little thin for dipping, which is what it's really good for. I'll be trying it with some whole milk/Greek yogurt or maybe sour cream subbed for half of the liquid buttermilk.

  • Carrot salad

    • lorloff on September 08, 2011

      To make fresh grated carrot salad uncooked. Use seasonings from this recipe. Grate raw carrots. Add one glove pressed garlic. Use Spanish paprika, chipotle ground chili, fresh ground cumin. Add orange flavored balsamic, orange extract. Good fruity olive oil

  • Black bean and pan-roasted corn salad

    • lorloff on March 06, 2022

      Even though I used canned black beans and frozen roasted corn this was delicious. I will definitely make this again particularly when I have made a pot of black beans and with fresh pan roasted corn in summer.

    • Snadra on November 03, 2011

      The toasted corn and black beans really do work well together, although I would have been happier if I had cooked the black beans a little more. Adding avocado and mild Danish feta made it a great meal inside warm flour tortillas. The amount of lime juice needs to be adjusted to suit taste and the acidity of the limes. We halved the recipe and it made too much for two people.

  • Mushroom barley soup

    • lorloff on January 30, 2022

      Delicious rendition of mushroom barley soup. The way he caramelizes the carrots and mushrooms was a stellar way to coax out more flavor from the vegetables it was a great approach. We made this version using homemade roasted turkey stock in addition to the mushroom stock. I added 4 cloves chopped garlic, two medium chopped onions and two medium leeks. 1/2 cup celery and 1/3 cup parsley chopped same size as the carrots. With the 2 bay leaves I added fresh thyme, chopped celery leaves, and chopped parsley stems. At the end added fresh cooked dry lima beans. Added for serving Deborah Madison's caramelized onions from Barley Soups With Caramelized Onions from Vegetarian Cooking for Everyone p. 198.

  • Butternut squash, Thai style

    • lorloff on December 30, 2016

      The coconut milk and peanut butter sauce with ginger and chiles we grew in the garden worked brilliantly. A great dish. It took a bit longer than 15 minutes to bring the squash to just cooked through in the first part of the cooking. Worth the time peeling and chopping the winter squash from the farmers market. This is a keeper. look forward to trying the other renditions of this dish.

  • Roasted Brussels sprouts with garlic

    • lorloff on January 25, 2016

      Excellent added mushrooms and fresh thyme

    • kimslist on September 13, 2010

      If you love Brussels sprouts, there's no better way to bring out and complement their flavor. If you're not a fan yet, be prepared to be surprised.

  • Cabbage with tomatoes and sour cream

    • Aggie92 on March 27, 2013

      Really good winter recipe. I used a half of a green cabbage along with a can of drained, petite diced tomatoes and kept the rest of the measurements the same.

  • Mushroom salad Italian-American style

    • Aggie92 on July 03, 2013

      Delicious. I used cremini mushrooms and left the small ones whole and cut the larger ones into chunks. They shrunk quite a bit during cooking, so one pound of mushrooms made enough salad for only 2 people. I will definitely make this again.

  • Fried rice, with or without egg

    • Waderu on January 01, 2014

      I made a version of this tonight - calling it Mexasian Fried Rice. This book gives a great basic recipe to build upon. I used leftover enchilada filling of sautéed chorizo seitan, peppers and onions, left over brown rice, eggs and leftover white wine, jarred minced ginger, soy sauce and sesame oil. The guys wrapped it up in whole wheat tortillas. I ate it in a bowl with some siracha. Everyone liked it - had seconds! Crazy start to the new year!

  • Corn pancakes, Thai style

    • Emily Hope on November 18, 2010

      Easy and tasty, fun new use for corn. Made with a side sauce of cukes and onion in sweet chili sauce (as for Tod Mun).

  • Beets with pistachio butter

    • Emily Hope on December 03, 2010

      This one was a disappointment, especially because I love the idea of nut butters and veg together... The pistachio butter was bland, and I wonder if a neutral oil is really the way to go rather than olive or pistachio oil. I added quite a bit of lemon juice to the pistachio butter and to the beets which helped to perk things up, but even so the dish was not worth the effort (or the extra calories), especially since we had to shell a cup's worth of pistachios! To be fair, I used raw garlic in the pistachio butter rather than sauteing it, although I'm not sure how much difference that would have made. Oh well. I'd still like to try the variation with roasted carrots and walnut butter.

  • Braised and glazed Brussels sprouts

    • abrownb1 on February 23, 2022

      Easy recipe but if doubling don't double the water. I did and by time it boiled off the sprouts were a little softer than I wanted. I used brown butter for the fat and highly recommend!

    • michalow on January 27, 2023

      I made these with teeny tiny brussels from my CSA, and they were fantastic. I'm a bit bored with roasted brussels and I think this might be my go-to for a while.

  • Spinach with chiles and coconut milk

    • krobbins426 on July 03, 2011

      It might be because I added mushrooms that were going to go bad to this, but it came out incredibly oily. Garlic overpowered the coconut taste.

    • Hannaha100 on November 26, 2016

      Made this to use up leftover coconut milk and spinach, and we liked it! (I did skip the garlic as I always do). De-stemming the spinach took much longer than I expected but I don't think it really needed 30 minutes to cook. Can add other greens.

  • Beet pancakes

    • krobbins426 on April 24, 2013

      I used this recipe as a base and edited as follows: 1 inch grated ginger, zest of one orange. Omit butter and replace with 1 tbs sesame oil and 1 tbs peanut oil. I served with an Umeboshi Vinegraitte and a sautee of beet greens, edamame, peas, and scallions.

  • Kimchi soup with tofu

    • krobbins426 on February 08, 2012

      We pureed this when I hurt my jaw and it was quite good and filling due to the rice and tofu. I'm very curious to try this as written.

  • Raw beet salad with carrot and ginger

    • krobbins426 on July 13, 2011

      Super simple, but loads of flavor. And so pretty.

  • Tofu, Provencal style

    • krobbins426 on December 31, 2012

      Used this as a base, but added chopped artichoke hearts, 1 zucchini, 1 medium eggplant. For the herbs, used herbs de provence. Used sautee tofu cut into 1 inch strips, rather than larger chunks. Gave the tofu tons of flavor.

  • Kidney beans with pears and wine

    • krobbins426 on March 11, 2013

      This was super easy and my family loved it. Used sweet onions instead of shallot. I served with some roasted sweet potatoes, carrots, and parsnips with rosemary. I liked the pears with white wine variation better than the apples and sherry.

  • Black bean tart with millet crust, Mexican style

    • lesliepolk on June 28, 2011

      This was delicious... I used barley as the crust and it was great. Will try the other variations.

  • Cherry tomato salad with soy sauce

    • Queezle_Sister on October 12, 2014

      This was a nice change of pace, but it didn't do anything to enhance our perfectly ripe tomatoes. In the notes above the recipe, Mark Bittman says this is a good way to prepare winter grape tomatoes. I recommend saving this recipe for those (relatively tasteless morsels) and save your seasonal peak tomatoes for something better.

  • Tomato cobbler with extra corny topping

  • Spanish-style plantain stew

    • michalow on January 05, 2013

      The paprika called for here should be smoked.

  • Glazed carrots with garlic, Tequila, and lime

    • michalow on January 05, 2013

      Although this recipe is actually for a soup, I've never made it that far. The glazed carrots themselves are far too addictive and delicious to carry on with the extra steps of simmering and pureeing.

  • Yellow rice, the best way

    • michalow on December 28, 2020

      This was fine. Not super flavorful and probably not worth the trouble or the saffron.

  • Lemon-poppy seed pancakes

    • michalow on February 23, 2019

      Lemon flavor doesn't come through very strongly, but the crunch of the poppy seeds in the fluffy pancakes is quite nice.

  • Squash enchiladas

    • michalow on December 15, 2012

      Needs a sauce to make them enchiladas. Simplest enchilada sauce recipes from this book are: Red: Green:

  • Sweet potato enchiladas

    • michalow on December 15, 2012

      Needs a sauce. Simplest options from this book are: Red: Green:

  • Light and fluffy pancakes

    • michalow on February 23, 2019

      Cute and puffy little pancakes. It's a bit difficult to know when they have cooked through, as they retain some sponginess due to the whipped egg whites. I made the lemon poppyseed variation, which didn't taste particularly lemony but had a fun combination of textures. A little under salted -- will use a more generous "dash" next time.

  • Chard with oranges and shallots

    • michalow on July 08, 2017

      Delicious, and a nice departure from my usual approaches to cooking greens. I love that the orange peel is included here, but I did find it to be a little too much -- I think next time I'll use the peel from only about half the orange. I used half the recommended sugar and that seemed plenty. Also reduced the vinegar a bit and added it at the end, so it had a chance to mingle more with the greens instead of being taken up by the oranges and shallots.

  • Scones

    • michalow on January 05, 2013

      These seemed more like biscuits than scones to me.

  • Hominy baked with chile, cheese, and tomatoes

    • michalow on January 04, 2013

      Recipe suggests cheddar or jack; poblano or red bell pepper.

  • Mung bean dal with apples, coconut, and mint

    • michalow on January 05, 2013

      Very different from how I would usually treat mung beans. Bright, a bit sweet, unexpected flavors. Very pleasant but just for one meal...I'm not particularly interested in leftovers. That's okay, because this freezes well so I can return to it when I'm ready.

    • MsMonsoon on September 23, 2020

      I've made this twice, a couple years apart and quite like it, serving it with basmati rice. It's unusual and kind of tropical. Recipe calls for peeled apples but when I made this the 2nd time, I left peels on and it was fine. Glad to read in michalow's note that this freezes well because it makes a light-tasing but rather hearty pot.

  • Baked Brazilian black beans

    • michalow on January 01, 2013

      Ginger is so unexpected and delicious here. I used sweet potato instead of plantain, tasted great.

  • Brazilian black beans and rice

    • Rella on May 25, 2015

      Using a large plantain, 2 birds-eye chilis, and about a dozen fresh curry leaves. I used Eden Foods non-bpa lined canned black beans, which always is my preference for black beans in any recipe, instead of using black dried beans from scratch. This is not a recipe that I would have tried except for using EYB, noting that I had all ingredients on hand.

  • Baked pinto beans and sweet potatoes, enchilada style

  • Grilled peach and corn salsa

  • Hollandaise sauce

    • Sarit on August 12, 2012

      Page 802

  • Celery and leek gratin

    • soleilune on March 19, 2012

      Not amazing. It was a bit too eggy. I wouldn't make it again.

  • Fennel cake with grapefruit glaze

    • soleilune on May 10, 2012

      Not a bad recipe, but you don't taste the fennel in the slightest.

  • Corn fritters

    • okmosa on September 26, 2020

      I was pleasantly surprised by the inclusion of cornmeal in these corn fritters. I've been on a corn fritter kick this late summer to use the extra couple corn cobs from the farmer's market and usually the batter is a ratio of flour/egg/milk. With the cornmeal these fritters held a shape better. I really liked them!

  • Tomato soup

    • debnharold on September 23, 2012

      for the cream of tomato soup, used homemade almond milk (and olive oil) to keep it vegan - still was really good. immersion blender didn't really work - ended up sending through a fool mill (the soup was really smooth but left with a lot of "stuff" in the mill -- might try the blender next time).

  • Chili non carne

    • JKDLady on October 17, 2012

      Used more beans and tomatoes. Doubled the spices and topped with sour cream.

  • Baked macaroni and cheese

    • KissTheCook on April 04, 2018

      The recipe does work and I think your choice of cheese is key. I used Woodriver Creamery's "Fusion of Cheddar & Gruyere" along with the parmesan and it was not "cheesy" enough for me. Next time I will try a cheddar and if I have time, I will saute the bread crumbs in butter first. His 45 minutes prep time is bang on, but be mindful it is hands-on.

  • Goat cheese and mushroom tart with potato crust

    • emiliang on February 13, 2023

      This makes for a comforting lunch or light dinner accompanied by some salad and good bread. But next time I'll increase the number of potatoes to three to give the crust some depth. Once you squeeze out the water and bake them for 30 minutes, all of their moisture is removed and you're left with hardly anything.

  • French-style lentil soup with sorrel

    • emiliang on May 18, 2014

      Delicious. Great way to welcome the opening of the farmers market season in the Midwest. A small bunch of sorrel (~ 1/4 lb) is sufficient for this recipe. Didn't have time to make vegetable broth from scratch, so I just used one vegetable bouillon cube. Serve with some good bread, and this is a hearty dinner.

    • joeljkp on April 30, 2023

      Made this as a light main for a French-themed vegetarian family dinner. The recipe suggests spinach as an alternative to sorrel, so that's what we did. It turned out really great - the perfect accompaniment to Julia Childs' asparagus and some crusty French bread. I'm sad this didn't make it into the second edition.

  • Creamy potatoes with eggplant and cheese

    • Locavore on July 25, 2015

      Takes about an hour to prep and get into the oven, plus 45 minutes to bake. My sauce didn't go together very well, and the egg kind of cooked on its own. It wasn't pretty, but it tasted good. I would not take this to a party, and I definitely wouldn't make it on a weeknight. I peeled the potatoes and cut them into evenly sized pieces before boiling.

  • Spicy no-mayo coleslaw

    • omegabeth on July 06, 2019

      Made the Mexican version of this, with carrots, lime and cilantro with just green cabbage. Is fine, perhaps better with a mix of purple and green.

  • Cooking beans, the quick-soak way

    • omegabeth on June 16, 2019

      Jersey Cattle Beans were not ready at 2 hours, but just 20 more minutes and suddenly they were all set!

  • Baked pinto beans, enchilada style

    • omegabeth on August 11, 2019

      Used store bought medium salsa. Definitely wants to be served with sour cream and something green! Note that the limes, grape seed oil, and tomatoes are not part of the recipe in my book, but it does call for one of the cooked salsas from the book.

  • Braised and glazed cauliflower

    • Wlow on December 13, 2020

      A hit with the whole family. Very fresh cauliflower, medium cauliflower leaves, Meyer lemon. Browned and stuck a bit but still delicious.

  • Stir-fried tofu with snow peas

    • Wlow on April 27, 2023

      Very good. Used 1 red bell and 2 C snow peas. Recipe suggests subbing peas for peppers but color mix was lovely. Used nonstick fry pan, firm tofu, sake.

  • Buckwheat stew with tofu and kale

    • Wlow on January 22, 2021

      “Other grains you can use: farro, millet, pearled barley.”

  • Japanese-style summertime pasta salad

    • Wlow on July 15, 2020

      Did without pickled ginger or cucumber (didn’t have) but would be better with both and maybe some other salty thing. Dressing was lovely.

    • Wlow on July 17, 2023

      Great with dried udon and a little bit of rice ramen, Kombu Dashi per recipe, tamari, bottled sushi ginger, plus sunflower micro greens. No wasabi on hand. Four solid servings but might double recipe next time.

  • Orzo salad, Greek style

    • Wlow on August 12, 2016

      Used picholine olives instead of black and didn't use the full amount of fresh herbs, and it was definitely lacking. But played with leftovers — pleasant with other things for lunch.

  • Brazilian-style black bean soup

    • Wlow on November 16, 2018

      Great soup with Rancho Gordo “Midnight” black beans and bean cooking broth instead of vegetable broth or water.

  • Black bean soup

    • Wlow on November 16, 2018

      Great soup with rich bean flavor using Rancho Gordo “Midnight“ black beans and bean cooking liquid instead of vegetable broth or water. Used approximation of Mark Bittman’s chili powder recipe from same cookbook, using ground spices. Served with lime juice on the side, instead of mixed in.

    • fractal on January 23, 2020

      This is a good and easy soup. Like the other commenter I made it with the Rancho Gordo midnight black beans

  • Huevos rancheros

    • Wlow on November 30, 2019

      Great with N. Used canned refried pinto beans (extra seasoning: Mexican oregano, cumin, smoked paprika, California chile) and Frontera Double-roasted tomato salsa. Cotija cheese. Heated in toaster oven (2 at a time). A bit rich—might try steam-frying tortillas next time.

  • Stir-fried broccoli with dried shiitakes

    • Wlow on April 27, 2023

      Great especially with shiitakes & broccoli really browning. T did the cooking!

  • Red peppers stuffed with quinoa and goat cheese

    • Wlow on August 28, 2022

      Very good in small Tennessee cheese peppers, cooked in convection toaster oven for about 15 min. Goat cheese with a little Miyoko’s cashew milk herbed cream cheese.

  • Stir-fried vegetables, Vietnamese style

    • Wlow on December 09, 2013

      Tried this with plain tamari not dipping sauce sub-recipe, which would be worth trying. Sliced onions in wings, Chinese style, since type of slicing wasn't clear.

  • Lentil soup with coconut

    • JJacks on September 08, 2013

      I wasn't able to find fresh curry leaves so I used fresh cilantro, which worked quite well

  • Pinto bean tart with millet crust

    • macfadden on May 11, 2016

      This smelled great as I was putting it together, but had major textural problems. First, the crust, which consisted exclusively of millet and no binding agent, fell apart entirely. Not really surprising. The filling was so goopy that it could not be lifted out of the pie pan in any semblance of a wedge shape, so it ended up looking like a very disembodied and homely casserole. Also, the instructions just say to add salt to taste. I did (1/4 teaspoon to already salted canned beans), and it tasted fine before it went in the oven, but by the time it was cooked it needed a lot more and there was no good way to mix it in. It would have been nice if he had given a ballpark figure.

  • Warm chickpea salad with arugula

    • macfadden on April 14, 2016

      If you look at the recipe and worry that the arugula is not dressed with any oil or vinegar (it all goes on the chickpeas), your concerns are well founded. It pretty much tasted like dry arugula interrupted by an overwhelming quantity of raw onions. Even when I added some olive oil to the greens, it was not good.

  • Roasted cauliflower, Manchurian style

    • Hawley on October 28, 2014

      This was a tasty way to spice up roasted cauliflower. I used chili sauce (one jar equaled a cup) because I had some to use and was low on catsup. Would make again.

  • Panfried pumpkin with cranberries and pistachios

    • Hawley on October 31, 2015

      Wanted to like this but it was too sour. Like cranberry sauce it probably needed a hefty adddition of sugar.

  • Mixed whole-bean dal with cabbage and walnuts

    • Hawley on January 22, 2014

      This was surprisingly easy to make with already-cooked beans. It was tasty and would make again.

  • Hard-cooked eggs in quick tomato curry sauce

    • wodtke on May 15, 2014

      I made this recipe from a recent NY Times Magazine, but it is the same as in the book. It is really delicious and easy. It has what I consider to be the occasional Bittman magic, where some rather simple and routine-seeming ingredients somehow combine deliciously -- in this case, the secret lies in the way the hard-cooked eggs blend with the curry to create interesting texture and flavor. I am not a huge Bittman fan, but he does hit it out of the park sometimes.

  • Grilled eggplant salad with garlic and saffron mayonnaise

    • jbny on January 15, 2021

      Used just to grill eggplant and zucchini. Better than roasting them! More flavor and texture.

  • Plum-rosemary upside-down cake

    • TiaGoats on August 23, 2019

      Pretty good! I left out the rosemary, as that sounded a little weird. Next time I will increase the amount of plums, as the plums are much better than the just-fine batter.

  • Pasta and bean soup (Pasta e fagioli)

    • TiaGoats on September 21, 2021

      Absolutely delicious. Made it with just potatoes for the "hard vegetable" and spinach (chard would also be good) for the "soft vegetable"), plus two cans of drained white beans and a handful of macaroni. Perfect!

  • Pea spread or dip

    • TiaGoats on April 20, 2023

      Made the version with peas and mint. Very tasty!, but kind of dry. Added a little extra lemon juice, and, per the suggestion in the recipe, some cream, to make it smoother.

  • Crunchy corn guacamole

    • sarahawker on March 15, 2015

      This guacamole is worth the extra effort. Fantastic and a bit unusual. Even my non-veggie eater loves this.

  • Red enchilada sauce

    • sarahawker on September 19, 2018

      This is amazing sauce. Kids loved it so much they ate the leftovers with chips. Would be good to triple batch and can for later as it was a lengthy process to make.

  • Smooth chickpea soup

    • teresacooks on November 23, 2014

      my family was indifferent to negative about this soup. It was super boring.

  • Bulgur pilaf with green beans and soy sauce

    • dianev on September 18, 2015

      Good but add the green beans just near the end or they overcook.

  • Gazpacho

    • Londonyankee on May 23, 2018

      My favorite gazpacho. I don’t use as much cucumber as listed (personal preference).

  • Creamy orzo with almond butter

    • sackton_family on April 11, 2015

      Did not have almond milk so substituted 1/4 cup cream and 1/4 tsp almond extract.

  • Eggplant slices with garlic and parsley

    • Larkspur on October 23, 2016

      Simple but very creamy and delicious

  • Cottage cheese and sour cream pancakes

    • damazinah on December 26, 2015

      These were incredibly good - rich, moist, tangy - despite my efforts to ruin them! I was in a hurry, didn't read the recipe carefully, and ended up adding the whole eggs to the batter rather than whipping the whites separately. They still came out great, and I will definitely keep them in my rotation (making them correctly next time :-)

  • Risotto with lemon

    • damazinah on June 16, 2016

      Quite good. The lemon adds a bright note that sets this recipe apart from your basic risotto. I had some asparagus I needed to use, so I cut it into bite-size pieces & stirred it with the last addition of broth.

  • Baked lima beans Parmigiana

    • damazinah on June 02, 2018

      Really good, fast & simple

  • Crispy panfried tofu

    • damazinah on February 14, 2016

      Wow, this was good! The big surprise is this: thinly sliced & sprinkled with sea salt, these tofu pieces are a dead ringer for an artisanal cracker! Can't wait to make another batch & play around with the seasonings.

  • Fragrant curry powder

    • Hannaha100 on January 12, 2017

      This has been great for making mild curries that my baby can tolerate.

  • Pan-cooked mushrooms, dry style

    • Hannaha100 on November 02, 2017

      Made in advance for a brunch. Lovely. Needs watching but total time not too long.

  • Braised lentils, Spanish style

    • MsMonsoon on August 15, 2021

      Simple, tasty, healthy and can even be tripled using a 5.3 L Dutch oven. The red wine gives it a little complexity. Looking forward to trying some of the other variations that are listed with this recipe, like the Moroccan one.

  • Olive oil cake

    • MsMonsoon on January 30, 2021

      I always imagined olive oil cakes as moist and somewhat dense. This recipe seems to use half the amount of oil than those recipes and it’s closer to Deborah Madison’s olive oil orange chiffon cake. I may have slightly overbaked this as it wasn’t super moist and it pulled away from the sides of the cake pans. Still, it has a nice orange flavor, is dairy-free, and it uses just a few basic ingredients. Great option if you’re out of butter. I made the optional orange glaze which is good, but it isn’t the best for trying to sandwich two layer cakes together. Next time I’d just ice each layer and keep them separate, or make the 9x13.

  • Pumpkin waffles with maple cream cheese sauce

    • trmarvin on November 13, 2017

      Really wonderful. I made the version with sweet potato instead of pumpkin and it had a subtle, delicate flavor. I made the cream cheese with neufchâtel to lighten it up. With that plus a drizzle of maple syrup, a sprinkle of pumpkin pie spice, and some crushed pecans: big level up on ordinary Sunday waffles.

  • Simplest dal

    • Tiganna on May 10, 2018

      Not a complete success. Maybe I added too much ginger? Or the split yellow lentils, which I substituted as he suggested, were too old? Will try a different Dal recipe next time...

  • Hummus

    • Tiganna on June 05, 2017

      Good basic recipe - I like that it's not too heavy on the tahini. Still experimenting with the additions (cumin, paprika), but the basic hummus is already pretty satisfactory.

  • Hot, sweet, and sour chickpeas with eggplant

    • Dannausc on January 28, 2018

      Pretty decent. Quite hearty.

  • Cooking beans, the long-soak way

  • Bulgur chili with beans

    • Dannausc on January 28, 2018

      Pretty decent.

  • Banana bread

    • Dannausc on October 01, 2022

      I added 1/2 t cardamom because I love cardamom in baked goods. It was fairly easy and quite good. It had a nice consistency. Worth a repeat.5(9? S

    • KCKB on November 13, 2022

      We make this recipe a lot, and we keep it fast and easy by making the batter in the blender: first we purée the bananas, then we add the wet ingredients, and then the dry ingredients plus a generous dash of cinnamon. (You can stir in the nuts separately, if using.)

  • Traditional pesto (Pesto Genovese)

    • Dannausc on August 09, 2018

      Super easy and good

  • Crisp panfried potatoes with onions

    • Dannausc on January 28, 2018

      Good and easy. I think this was my first time making home fries.

  • Butternut squash, braised and glazed

    • Dannausc on February 03, 2018

      Good; fairly quick and easy.

  • Cucumber salad with soy and ginger

    • Dannausc on August 09, 2018

      Easy and tasty

  • Cucumber salad with sour cream

    • Dannausc on August 09, 2018

      Good and refreshing

  • Buttermilk biscuits

    • missdoji on January 28, 2018

      Used buttermilk (not yogurt.) Added a small handful of sugar with dry ingredients, and 1 cup soaked raisins at the end. Cut into 12 triangles. Brushed tops with buttermilk and sprinkled with course sugar. Baked 11 minutes.

  • Red lentils and rhubarb with Indian spices

    • Cathyschuh on July 05, 2022

      Not quite sure about the extra dimension of rhubarb. It kind of gets lost in the lentils.

  • Roasted vegetables, Thai style

    • NoaBC on October 31, 2020

      This was really easy and a delicious and different side dish. The recipe list in EYB is long because it includes everything listed to make your own curry paste but I just used store bought (as the recipe recommended). Making this again I would pass on the garlic cloves, or crush them and rub over the veg, instead of leaving them whole - I didn't think they added much and weren't the nicest to bite into.

  • Korean mushroom soup

  • Tofu croutons

    • Blondeberry on May 16, 2019

      I’ve been making these for years and still LOVE them. We have them as a finger snack.

  • Pizza dough

    • Alwebber on April 18, 2020

      Turned out great! Definitely use the food processor like it instructs. Add the water slowly as different flours need different amounts. I recommend shaping by hand rather than using a rolling pin. It will give you more control and allow for a thinner crust. Oh! And bake on a pizza stone. Our attempt at homemade pizza was a total success!

  • Roasted quinoa with potatoes and cheese

    • Alwebber on April 18, 2020

      Love this recipe! One of our favorites. I recommend using a mix of red, white and purple fingerling potatoes. But we’ve made it with many other types and it’s always delicious.

  • Spicy dulse and daikon salad

    • NancyinNH on January 16, 2021

      Much to my surprise, this recipe didn’t work for me as written. I’m a big Mark Bittman fan, and this is the first failure I have had with a recipe from him. I ended up adding toasted sesame seeds, dark sesame oil, and hijiki to save it. I used a mixture of daikon and carrot, which I think makes it more attractive.

  • Thai-style carrot soup

    • FriedDumpling on October 19, 2021

      I believe there is an editing error in this otherwise fine recipe. You will want to remove the lemongrass before blending, not the cilantro. I made this according to the recipe, but added lime juice and zest, and substantially more water as well as chicken broth, to dilute some of the richness and cut down on the per serving fat and calories. Even diluted, it was delicious, and the color and texture were beautiful. I also noticed Bittman had multiple versions of the recipe online and on the NYT cooking app, some with onions, or scallions, other spices, lime and zest. So it seems the recipe is very versatile to adaptation.

  • Risotto with dried and fresh mushrooms

    • Ganga108 on November 13, 2021

      There are so many mushroom risotto recipes - all very similar with a combination of dried mushrooms and fresh. They vary according to mushroom types uses and whether wine is included in the recipe. Mark uses saffron as well. We love mushroom risottos and make them often. They are rich in taste and devilishly more-ish.

  • Simpler-than-pilaf baked rice

    • Ganga108 on February 07, 2021

      Such a simple way to cook rice, and aromatics/flavourings can be varied endlessly. Takes about 25 - 30 mins prep + cooking time but it is mostly no-fuss time. Such an easy rice, throw it in the oven and bake for 15 mins, rest 10 mins. Voila!

  • Risotto with vegetables and herbs

    • Ganga108 on November 13, 2021

      Friday night risottos! It has to be a favourite night of the week. This Friday we made Mark's Vegetable Risotto using Spring'ish vegetables from the fridge - leeks, fennel, tiny tomatoes, edamame, broad beans, herbs, etc. Absolutely delicious.

  • Millet carrot mash with ginger, sesame, and soy

    • Ganga108 on November 12, 2023

      I didn't expect to like this as much as I did, but cooked it as I am trialling millet recipes atm. It had a lot rating. I cooked the millet and carrots in stock with some of my dried mixed herbs, and ended up not adding the soy or sesame (it was so delicious without). I also didn't puree it, so not a mash. It was lovely! Served with some semolina spicy cheela (dosa).= from Tiffin by Sed, and a green salad fresh from the garden. Herbal tea on the side. Delicious. I will have to come back and redo this recipe as a mash later on.

  • Ricotta and Parmesan quiche

    • srahndennis on February 06, 2022

      Great quiche! Added sauteed mushrooms and baked crustless for about 45 minutes.

  • Cold sesame or peanut noodles

    • ldyndiuk on September 12, 2023

      I made this using peanut butter only and linguine, and it makes WAY more than the recipe indicates. It says 2 servings as a main dish or 3-4 as a side, but I’m getting 4 full meals out of this. It’s fine, but I think it needs something, I’m just not sure what.

  • Hot and sour braised tempeh

    • ldyndiuk on April 11, 2022

      I love this dish! Out of the handful of recipes I’ve made from this book, it’s the one I keep going back to the most. It’s easy to make and I love the flavors. Definitely a favorite at my house!

  • Pasta with caramelized onions

    • se_collins on March 18, 2022

      I've been making this since I was a poor grad student, and I've loved it ever since. Perfect as written, I sometimes add a splash of vinegar or a handful of olives.

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Reviews about this book

  • Kitchn

    ...the comprehensive yet handsome manual to wrap up for a young person in your life who just needs a place to start in their journey of feeding themselves well.

    Full review

Reviews about Recipes in this Book

  • Brown sugar cookies with sea salt

    • Cooking Books

      And it's a perfect example of how the combination of a few simple, but well-chosen ingredients can be transcendent. I really think you're really going to like this one.

      Full review
  • ISBN 10 0764524836
  • ISBN 13 9780764524837
  • Linked ISBNs
  • Published Oct 16 2007
  • Format Hardcover
  • Page Count 1,008
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

2008 IACP Award Winner!

The ultimate one-stop vegetarian cookbook - from the author of the classic How to Cook Everything.
Hailed as a more hip Joy of Cooking"" by the Washington Post Mark Bittman's award - winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian Bittman has written the definitive guide to meatless meals - a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.

How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations - far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious - producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking - including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

Mark Bittman is one of the country's best-known and most widely respected food writers. With How to Cook Everything he has rekindled enthusiasm for cooking in a new generation of Americans, and his weekly New York Times column "The Minimalist" has had similar impact.

Other cookbooks by this author