Meatless: More Than 200 of the Very Best Vegetarian Recipes by Martha Stewart Living Magazine

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Notes about Recipes in this book

  • Baby bok choy with chile, garlic, and ginger

    • Aggie92 on March 12, 2015

      Good, but needs a little tinkering to make it a great recipe. The garlic and ginger was delicious with the bok choy. Used a serrano pepper instead of a jalapeño so it was pretty spicy, which I like. But it really needed a little something extra, like a touch of toasted sesame oil or something acidic, such as a squeeze of lime or drizzle of rice vinegar. Will make again as it is a quick and easy side dish.

    • Astrid5555 on November 09, 2013

      Really liked the ginger, garlic note (left out the chiles for the children) on the bok choy. A keeper.

  • Lentil and cashew hummus

    • Emily Hope on March 14, 2013

      Made this with homemade cashew butter (made in vitamix with a little coconut oil to help it emulsify) and it turned out really well--mild and a bit sweet from the cashews. Nice to have around for snacking as it's high in protein and fiber (also, unfortunately, calories!)

  • Herbed ricotta soufflé

    • Emily Hope on June 03, 2013

      This was a solid, if not spectacular, recipe, and easier to throw together than a bechamel-based souffle. The end result was not as delicate as a traditional souffle, but felt more substantial as an entree. I added some lemon zest, a little thyme, and some grated parmesan and pecorino, as the batter prepared as given in the recipe seemed a little bland. I baked it in a gratin pan rather than a souffle pan (a tip from Joanne Weir), but I'd like to try the other way as well. Served with an arugula tomato salad and some good bread.

  • White-cheddar corn chowder

    • TrishaCP on February 16, 2019

      “No thrills but good” sums this up nicely! I used a jalapeño instead of cayenne as I love the combination of corn and green chile, and it worked well here. I used frozen corn that I had saved from the early fall- it was a sweet variety common in Maryland and very good in this application.

    • greenrunner75 on April 14, 2013

      4/14/2013 Made this for the first time tonight. No thrills but good. Corn is out of season here, so I used frozen sweet corn. I used 1% milk instead of skim. I used Rapunzel's vegetable bouillon to make my stock. I think if I were to make it again, I would use purée 2 cups of soup before adding corn.

  • Broccoli-and-cheese over-easy omelet

    • Astrid5555 on October 11, 2014

      Perfect recipe for using leftover vegetables and egg whites. Very quick and really delicious!

  • Pasta with roasted cauliflower and lemon zest

    • Astrid5555 on September 20, 2016

      Quick and simple weeknight dinner. Roasting red onions with cauliflower and adding lemon zest and capers elevate this simple dish to something special. Will repeat!

  • Portobello and zucchini tacos

    • julesamomof2 on February 06, 2020

      This is nothing more than roasted vegetables served inside a tortilla with some Mexican toppings, but it was a nice, mild, lighter vegetarian alternative to the spicy Mexican food on our Super Bowl menu.

  • Beans-and-greens tacos with goat cheese

    • swegener on February 17, 2015

      This needed a bit more flavor. I added some jalapenos and chili powder.

  • Curried red lentil soup with dried cherries and cilantro

    • hibeez on April 26, 2017

      This is a lovely soup - probably even better pureed in a blender than a hand blender. Easy to make as well.

  • Summer rolls with carrot-ginger dipping sauce

    • hibeez on October 19, 2017

      Easily flexible recipe to add whatever veggies, fruit or even shrimp to these rolls.

  • Butternut squash baked risotto

    • hibeez on April 26, 2017

      It was nice to be able to bake a risotto, rather than stir. And anything with butternut squash is good in my book!

  • Farro salad with oven-roasted grapes

    • hbakke on July 07, 2021

      Page 188. Delicious grain salad. We loved the combination of the roasted grapes with the sautéed onions and rosemary. I reduced the olive oil to a few teaspoons as 1/4 cup seemed excessive and I think it turned out fine. I noticed that the recipe lists this as having 12 servings, but I think you would be stretching it to get 6 servings. I would make this again.

  • Soba and tofu in ginger broth

    • hbakke on July 14, 2021

      This was just alright, nothing special. The broth was very bland and required quite a bit more soy sauce than the recipe specified.

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  • ISBN 10 0307954560
  • ISBN 13 9780307954565
  • Linked ISBNs
  • Published Jan 08 2013
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

For anyone new to a vegetarian diet--flexitarians who adopt plans like Meatless Mondays--as well as committed vegetarians and fans of Power Foods, here is a comprehensive collection of easy, meat-free mains for everyday.

As inspiring as it is practical, Meatless features 200 recipes—each accompanied by a gorgeous photograph—for full-fledged vegetarians and meat-eaters alike. You’ll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too.

More than just a cookbook, Meatless is also a roadmap to embracing a vegetable-based lifestyle. Here are dozens of versatile recipes that can be easily adapted, such as pizza with a variety of toppings, salads made from different whole grains, and pestos with unexpected flavors and ingredients. You’ll also find advice on stocking your pantry with vegetarian essentials (dried beans, pasta, herbs and spices), a collection of basic recipes and techniques (vegetable stock, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and quick pickles).

Comprehensive and indispensable, Meatless makes it easy to prepare flavor-packed dinners for any day, any occasion. And no one will miss the meat. Selections include:

-Small Plates to Mix and Match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms
-Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash
-Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes
-Casseroles and other Baked Dishes: Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin
-Substantial Salads: Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh
-Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos -Pasta and Other Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes -Simple Side Dishes: Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta “Fries”

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