• mStudios on February 20, 2011

  Love this book.

• MHLandSDZ on August 09, 2010

  I use this book all the time. The fresh tomato tart on p 415 is outstanding.

• pikawicca on July 29, 2010

  Best vegetarian cookbook I own.

Notes about Recipes in this book

• Kale and red potato soup with garlic-rubbed croutons

  • emiliang on December 27, 2012

    This is a simple, hearty soup, perfect for a busy weekday. I didn't have time to prepare a quick stock, so I just used water, a bouilion cube, a splash of soy sauce, and a teaspoon or so of porcini powder. The soup was delicious with the garlicky toasts!

• Butternut squash soup with Parmesan and sage

  • macfadden on February 22, 2017

    This is a very nice soup; it is remarkably creamy considering it only has a bit of milk. As written, I found it a bit too sweet from the squash and added some hot sauce to even things out.

• Baked shells with Fontina and Parmesan bread crumbs

  • h0lly on May 09, 2025

    Delicious, especially with good fontina and homemade breadcrumbs.

• Lasagne with broccoli and carrots

  • h0lly on May 08, 2025

    I’ve made this as written many times over the years. It’s delicious. Well, sometimes I add some cauliflower too.

• Risotto with Savoy cabbage

  • macfadden on February 10, 2016

    I had been warned about overcooking cabbage and so was worried that boiling it for 5 minutes and then sauteing it for 15 might fill the house with noxious cabbage fumes, but it didn't and, even if it had, the end result would have been worth it. This was delicious.

• Risotto with fennel

  • Nancith on November 30, 2017

    Soooo good! Pretty basic risotto recipe, but the fennel, & the Parmesan made for a luscious dish. Definitely on my favorites list.

• Risotto with porcini mushrooms

  • macfadden on December 23, 2016

    This was well received by my crew, but I was expecting it to be a bit more flavorful. Maybe some vegetable broth is required in addition to the mushroom soaking water. It was plenty creamy, though, and with a bit of salt was not bad. On the plus side, liked the short ingredient list and simple instructions.

• Risotto with butternut squash and sage

  • EdM on February 04, 2017

    1. Good squash flavor is a must. Many butternut squashes aren't flavorful. 2. If no homemade veg stock, use 4 c store bought veg stock and 2 c water.

• Baked Arborio rice with marinated artichokes

  • macfadden on March 28, 2017

    This was a tasty, easy dish. Not quite as creamy as risotto.

• Basic soft polenta

  • Barb_N on July 22, 2025

    This is my go to polenta recipe. The ratios are foolproof.

• Polenta with mascarpone, rosemary and walnuts

  • sharon_p42nrc on February 15, 2026

    So simple and so delicious - this is one to make often.

• Polenta with cauliflower and onions

  • macfadden on February 15, 2016

    This was not a big hit here. I thought it was a bit bland, and (maybe I used big onions or something, but) I found the quantity of onions overwhelming to the texture.

  • Avocet on September 22, 2017

    I added garlic, parsley and Kalamata olives, which perked it up. Otherwise it would have suffered from the blandness macfadden pointed out. I also did not add the butter to the polenta, and I cut the olive oil in half. It was good with those changes. p. 188

• Polenta with portobello mushrooms

  • macfadden on March 27, 2017

    This was delicious, and is fine without the cheese and butter if you prefer a vegan version.

• Cauliflower frittata with parsley and Pecorino

  • macfadden on March 31, 2017

    Be sure to cut the cauliflower up very small; my flowerets were apparently not small enough and stuck out of the egg mixture quite a bit. It says salt to taste, but I certainly had no intention of tasting bowl of raw eggs for saltiness, so in case anyone else is curious, I found 1/2 tsp. salt about right.

• Frittata with scallions and ricotta salata

  • sharon_p42nrc on March 11, 2026

    I used a pan that was too big so it’s on the thin side-

• Frittata with potatoes, onions, and thyme

  • emiliang on July 13, 2013

    First time I made a frittata. Came out excellent! Easier than a quiche and just as flavorful. Didn't have fresh thyme, so I used some fresh oregano. This could easily serve 5 people if accompanied by some bread and salad.

• Spicy lentils with tomatoes and aromatic vegetables

  • macfadden on February 15, 2016

    Often, leftover lentils are not the first things to fly out of the fridge here, but I always look forward to having them for lunch the next day. These are very good. I like it best with French lentils; regular brown ones are a bit drab.

• Zucchini stuffed with ricotta and herbs

  • Tinala523 on January 08, 2024

    Very good, the filling is nice and light. Parboiling first made them nice and tender. Would double the filling next time, as I used six small zucchini and it was barely enough.

• Spring vegetable stew with fennel, carrts, asparagus and peas

  • emiliang on April 06, 2014

    I rarely give out five stars, but this recipe got one. Outstanding combination of spring flavors. My seven-year-old cleaned up his plate and asked for seconds. Use multi-colored carrots if you can find them. Serve with a nice French batard to sop up the juices. If you plan to cook the veggie broth from scratch, plan on spending 1.5+ hours in the kitchen to get this on the table.

• Roasted asparagus with olive oil

  • EdM on April 28, 2019

    Important to have single layer, no overlap. Remove from roasting pan immediately after done (or, spears continue to cook).

• Braised celery with onions and tomatoes

  • Nancith on July 18, 2018

    If you like celery, this is a lovely dish. Simple ingredients combine for a mellow and meltingly flavorful dish. Those who don't like celery, like my hubby, may not be persuaded!

• Wilted escarole with garlic and lemon

  • sharon_p42nrc on February 26, 2026

    This recipe is fine but I really prefer escarole in a soup.

• Roasted fennel, carrots and red onion

  • macfadden on February 15, 2016

    Delicious. The balsamic vinegar is a great idea. I had no idea how tasty fennel was when roasted, and it went well with the red onions. I would recommend cutting the carrots a bit smaller than Bishop suggests, though; while they were done, they were quite a bit firmer than the other vegetables, and I used pretty small carrots.

  • Avocet on September 22, 2017

    Very good, cooks down a lot.

• Roasted new potatoes with garlic and herbs

  • EdM on February 06, 2019

    New potatoes, not Yukon gold. I made it with alternate herb fresh oregano, as recipe suggested, and delicious.

• Tender greens and vegetables with blood orange vinaigrette

  • sharon_p42nrc on February 15, 2026

    The blood orange vinaigrette is great- the salad needs a little something more, maybe some blood orange segments?

• Marinated zucchini salad with lemon and thyme

  • Barb_N on June 15, 2025

    I made this with both green and yellow zucchini, which made it more visually appealing. This is a nice alternative to the raw shaved zucchini salad I usually make.

• Grilled zucchini and eggplant salad with tomatoes and balsamic vinegar

  • Barb_N on July 22, 2025

    I love grilled vegetable salads like this. I wouldn’t have thought of adding fresh tomatoes. I added grilled onion. I made it a meal by adding mozzarella balls and torn pieces of grilled bread. A definite winner.

• Panzanella

  • Barb_N on July 22, 2025

    I make this on repeat each summer, turning fresh tomatoes into a meal. Sometimes I’ll add cooked chicken or fresh mozzarella or both. Easy to use whatever herbs and tasty bits (olives, capers, scallions) I have on hand.

• Fresh tomato tart with basil-garlic crust

  • sharon_p42nrc on May 09, 2026

    Enjoyable- added a little balsamic reduction drizzle and ribbons of fresh basil on top after baking. This would make great mini tarts. Crust is delicious!

• Roasted zucchini torta with tomatoes and mozzerella

  • MMarlean on August 21, 2011

    I was short on time, so substituted spaghetti sauce for the tomatoes cooked down. Turned out delicious! One guest had recently discovered she was gluten-intolerant and her favorite food was lasagna. This tasted very similar, with zucchini instead of pasta! Delicious. Everyone really liked it. Recipe is definitely one I'll use over and over again.

  • kath on October 23, 2013

    This was absolutely delicious! I also used a jarred marinara sauce (Mezzetta brand). I packed leftover torta to take for lunch and it reheated up nicely. I really looked forward to lunch that day!

• Macerated strawberries with balsamic vinegar

  • macfadden on February 26, 2017

    Fantastic, even with mediocre berries. I don't think I'll ever do anything else with strawberries.

• Cornmeal biscotti with dried cherries

  • macfadden on February 23, 2017

    I wanted to like these but they were a bit of a disappointment. The amount of salt called for seemed insufficient, but I followed the recipe and did not add more. They tasted under salted. Also, the instructions about how to shape the biscotti are a bit odd if you have any preexisting idea of how they are usually shaped. These are apparently meant to be very short, stubby biscotti, though I'm sure you could shape them any way you wanted. Lastly, I found their crumbly texture, which is apparently the author's intention, to be no great improvement in on the usual biscotti texture. I preferred them soft, after the first baking.

• Blood orange sorbet

  • h0lly on May 08, 2025

    I’ve been making this since the book came out. Don’t change a thing, just make it. It’s fantastic.