The Best Vegetarian Recipes: From Greens To Grains, from Soups To Salads: 200 Bold-Flavored Recipes by Martha Rose Shulman

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    • Categories: Dips, spreads & salsas; Cooking ahead; Vegan; Vegetarian
    • Ingredients: red bell peppers; black peppercorns
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    • Categories: Dips, spreads & salsas; Grills & BBQ; Cooking ahead; Picnics & outdoors; Vegan; Vegetarian
    • Ingredients: red bell peppers; black peppercorns
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    • Categories: Dips, spreads & salsas; Cooking ahead; Vegan; Vegetarian
    • Ingredients: red bell peppers; black peppercorns; red chiles; tomato paste
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    • Categories: Dips, spreads & salsas; Cooking ahead; Mediterranean; Vegan; Vegetarian
    • Ingredients: black olives; capers; thyme; rosemary; black peppercorns; herbs of your choice
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    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: cottage cheese; goat cheese; yogurt; herbs of your choice; black peppercorns
    • Accompaniments: Buckwheat crêpes
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    • Categories: Dips, spreads & salsas; Cooking ahead; Middle Eastern; Vegetarian
    • Ingredients: cooked chickpeas; ground cumin; lemons; yogurt; tahini
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    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Lunch; Appetizers / starters; Cooking ahead; Vegetarian
    • Ingredients: dried navy beans; onions; garlic; bay leaves; breadcrumbs; black peppercorns; dried thyme
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    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: red onions; tomatoes; jalapeño chiles; cilantro; black peppercorns
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    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: red onions; tomatoes; jalapeño chiles; cilantro; black peppercorns; avocados
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    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: red onions; tomatoes; jalapeño chiles; cilantro; black peppercorns; black beans
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    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: red onions; tomatoes; jalapeño chiles; cilantro; black peppercorns; corn
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    • Categories: Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: dried apricots; walnuts; garlic; lemons; black peppercorns; ground cayenne pepper; cilantro; parsley; basil; tarragon; dill; walnut oil
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    • Categories: Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: vinegar; yogurt; silken tofu; dark soy sauce; store-cupboard ingredients
    • Accompaniments: Steamed artichokes
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    • Categories: Sauces, general; Cooking ahead; Spanish; Vegan; Vegetarian
    • Ingredients: red bell peppers; tomatoes; baguette bread; chile powder; parsley; paprika; black peppercorns; sherry vinegar; toasted almonds
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    • Categories: Dressings & marinades; Cooking ahead; American
    • Ingredients: vinegar; yogurt; silken tofu; dark soy sauce; tarragon; parsley
    • Accompaniments: Steamed artichokes
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    • Categories: Sauces, general; Cooking ahead; North African; Vegan; Vegetarian
    • Ingredients: dried guajillo chiles; dried Anaheim chiles; garlic; caraway seeds; coriander seeds
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    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: wine vinegar; olive oil; black peppercorns
    • Accompaniments: Steamed artichokes
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    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: olive oil; black peppercorns; wine vinegar; walnut oil
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    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: olive oil; black peppercorns; balsamic vinegar; wine vinegar
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    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: ground cumin; olive oil; black peppercorns; red wine vinegar
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    • Categories: Dressings & marinades; Cooking ahead
    • Ingredients: limes; balsamic vinegar; black peppercorns; olive oil
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    • Categories: Dressings & marinades
    • Ingredients: red wine vinegar; yogurt; black peppercorns; store-cupboard ingredients; buttermilk
    • Accompaniments: Steamed artichokes
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Notes about this book

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Notes about Recipes in this book

  • Bulgur pilaf with cumin and chickpeas

    • consortiumlibrary on July 25, 2014

      I very much like the technique used for making this pilaf - the bulgur is chewy and doesn't have even a hint of the sogginess and pasty-ness that overtakes too many bulgur pilafs. While I loved the technique, and will definitely use it again, the dish itself is too bland for our palates. It calls for 1 tsp. cumin seeds; next time I'd probably use 1 1/2 - 2 tsp. The recipe calls for 1 Tbsp. olive oil; this isn't enough - I used 3 Tbsp. and more would've been fine. It needs at least 1 tsp. salt, and maybe a little more. The recipe calls for 1 small onion (whatever that means). I used 2 cups cut in 1/2" dice; next time I'd double that amount. It cried out for something herbal. I made garlic yogurt with fresh mint as topping (a must! - tho tzatziki would also be good) , but I also think next time I'll stir in some fresh parsley at the end.

    • consortiumlibrary on August 07, 2014

      We ate the leftovers as a cold salad. To the leftovers, I added 3 minced cloves garlic, 1/2 tsp. ground cumin, 1/2 tsp. kosher salt, 3 Tbsp. olive oil, 1 Tbsp. white wine vinegar, 1/4 minced mint. Much better than the original for our palates, though the original recipe is an excellent base for personal tweaks.

  • Stir-fried tofu and bok choy with chili sauce

    • Zosia on November 06, 2017

      Simple but tasty stir-fry that called for only the most basic of Asian pantry items. The sambal oelek was a great addition, boosting the flavour and providing some heat.

  • Apricot clafouti

    • Zosia on June 12, 2014

      Wonderful flavour but I had execution and textural issues: only 1 1/4lbs of the prepared fruit fit into the recommended pan size; there was an unappealing wet layer of exuded fruit juice at the bottom; the texture was rubbery. There are easy fixes for these problems: place the apricot halves on top of the batter so the juices released during baking have an opportunity to mix into it, and reduce the amount of flour (by half?) to improve the texture. Baking time was 45 minutes in my oven.

  • Arugula, pear, and walnut salad

    • Zosia on January 05, 2016

      The garlic in the dressing was a little too assertive for me - perhaps shallots next time - otherwise the dressing went nicely with sweet ripe pears and peppery arugula.

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  • ISBN 10 0688168272
  • ISBN 13 9780688168278
  • Published Oct 18 2001
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

For the committed or occasional vegetarian, the novice or experienced cook, The Best Vegetarian Recipes offers the best in vegetarian eating from new classics as well as updated favorites. Here are 200 uncomplicated and healthy recipes for everything from soups, quiches, and grains to main-course salads, stir-fries, side dishes, and desserts.

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