Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The New Vegetarian Epicure: Menus - with 325 all-new recipes - for family and friends by Anna Thomas

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Red pepper pesto

    • eliza on January 27, 2016

      If you like the strong flavours of olives, sundried tomato and roasted red pepper, this is a great pesto. Pretty easy to make if you use jarred peppers. Went well with seedy homemade crackers.

  • Summer tomato sauce

    • FredHassan on September 12, 2010

      This is my basic tomato sauce recipe. Made it today (9/12/10), pureed, and basically ate it like soup.

  • Wild mushroom and charred tomato soup

    • eliza on February 04, 2016

      Another great soup from Anna Thomas. As usual, it's a labour intensive recipe, this one has you caramelizing onions for an hour, peeling tomatoes then roasting them, soaking mushrooms, and sautéing veggies seperately! I split the work up and eliminated steps in order to make this; it was a really good soup. As usual mine is not vegetarian since I used light homemade chicken stock.

  • Buckwheat crepes with onions, apples, and cheese

    • eliza on February 14, 2016

      A very nice combination of sweet caramelized onions, green apple, and cheddar cheese. I used the buckwheat crepes from David Lebovitz's book, and omitted the calvados since I had none. Would be nice as a vegetarian brunch dish.

  • Winter vegetable stew

    • eliza on October 23, 2016

      I really love this vegetable stew. It's another great way to use garden veggies late in the season. I use a light chicken stock and I usually substitute some green beans for the kale. The amounts given can be adjusted according to what you have; I often add a few more tomatoes. The white wine adds a lot to this recipe and I always include it.

  • Roasted autumn vegetables

    • eliza on February 05, 2019

      I used thyme and parsley for the herbs. Cooked 400 F for 30 minutes convection which turned out to be long enough.

  • Tomatillo and squash soup

    • eliza on January 26, 2016

      I liked this soup a lot. Made as written except I used a light chicken stock for the liquid. A good use for tomatillos from the garden.

  • Couscous with Moroccan spices

    • eliza on January 26, 2016

      One of my favourite vegetarian lunches; very easy to make too. I add a bit of hot sauce and cooked chickpeas to it, and sometimes add sautéed onion and greens to it too. Usually use light chicken stock if guests are non vegetarian...gives a better depth of flavour I think. Fine with veg stock too though.

  • Corn crepes with goat cheese stuffing in mole poblano

    • eliza on February 05, 2019

      I just made the crepes and they worked well.

  • Stewed garbanzo beans and potatoes in Indian spices

    • eliza on February 05, 2019

      Very easy to make although a little time consuming. I use Yukon gold potatoes instead of russet. A nice vegetarian meal.

  • Broccoli soup

    • eliza on January 02, 2014

      Really excellent soup. Can be streamlined and freezes really well.

  • Guillermina's lentil soup

    • Nancith on January 10, 2019

      A tasty, satisfying lentil soup chock full of veggies, excellent for a cold winter's evening. The lemon flavor brightens up the earthiness of the lentils; I roughly halved the recipe but still used the juice of a whole lemon. Made a few changes: had no green onions or tomatoes, & subbed onions for leeks & spinach for chard (as suggested). Also just used ground cumin rather than doing the toasting & grinding of seeds (attribute that to laziness).

  • Jalapeno and cheese cornbread

    • FredHassan on September 12, 2010

      I make this in my cast iron skillet. It's very flavorful

  • Greens and garlic soup

    • Emily Hope on December 03, 2010

      This is a good soup for a cold night. Warming and flavorful. I usually streamline and just saute the onions in the same pot that I'll be cooking the potatoes in, and add the potatoes and stock when the onions are cooked.

  • Ginger-sesame dressing

    • MMarlean on August 18, 2011

      8-18-11 simplified recipe... skipped the two juices. Left out scallions. Added bit of fish sauce. Used light olive oil instead of sesame oil. It was very good!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • ISBN 10 0679765883
  • ISBN 13 9780679765882
  • Linked ISBNs
  • Published Apr 01 1997
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Alfred A. Knopf
  • Imprint Alfred A. Knopf

Publishers Text

Anna Thomas, author of the best-selling The Vegetarian Epicure, which became the bible of vegetarian cooks in the seventies and remains a classic, now returns with an exuberant new cookbook that reflects the way we live and eat today. The 66 menus are geared to busy, health-conscious families who are drawn to good fresh foods and lighter fare, filled with the pungent ethnic flavors that Anna Thomas loves.

Here are more than 325 recipes for every occasion, from seasonal family meals and little dinner parties to picnics and holiday feasts.

Other cookbooks by this author