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

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 squash and tomatillos from the garden. It's important to use a full flavoured squash in this recipe; sometimes grocery store squash are just too watery.

  • Broccoli soup

    • eliza on January 02, 2014

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

  • Cream of carrot soup

    • eliza on October 27, 2019

      This soup was fantastic! I had a great harvest of carrots this year so I decided to make this, and it was so good and so simple to make. I made the following slight changes to the recipe; I used slightly more leek and a bit less onion than stated, and used my own light chicken stock in place of the veg broth and most of the water. After puréeing the soup, I added about half the milk and cream as it didn't seem to need that much. Could probably omit most or all of the dairy for a vegan soup if desired. Good sweet carrots are obviously a must for this. Will definitely repeat.

  • 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).

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 0679427147
  • ISBN 13 9780679427148
  • Format Hardcover
  • 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. For example: A Simple Autumn Dinner Party that includes a freshly made Focaccia, Lima Bean Soup, Torta di Polenta with a Roasted Tomato Sauce, and Parfaits of Fruit and Mascarpone A family meal of a Salad of Bitter Greens with Gorgonzola Cheese and Walnuts, Oyster Mushroom Chowder, Fast Buttermilk Rolls, and an Apple and Pear Crumble A celebratory Cinco de Mayo Dinner of Nopalito Salad, Tamales with Zucchini and Cilantro Filling, Chile Ancho Salsa, Garlic and Cumin Rice, and Flan with Caramel and Pineapple There are easy Salad Lunches, Soup Suppers, Pasta Dinners, Dinner in a Bowl, and A Casserole Supper--all foods that children love. And there are salad lunches for hot days, mezze (hearty little Middle Eastern dishes) for a crowd, a variety of teas, brunches, and a wine-tasting. Freshness is all-important to Anna Thomas, and she offers great tips about growing tomatoes, gathering wild mushrooms, and understanding chiles, as well as suggesting strategies for getting children to eat well. The captivating voice of Anna Thomas, which inspired a whole generation, is now even more irresistible as she persuades her contemporaries, pressured by all the demands of the day, to carve out a little time to prepare delicious, healthy meals and to experience the joy of sharing with family and friends the pleasure of the table.

Other cookbooks by this author