Vegetarian for a New Generation: Seasonal Vegetable Dishes for Vegetarians, Vegans, and the Rest of Us by Liana Krissoff

  • Bitter greens soup with Mom's Italian wedding croutons

    from Vegetarian for a New Generation: Seasonal Vegetable Dishes for Vegetarians, Vegans, and the Rest of Us Vegetarian for a New Generation by Liana Krissoff

    • Categories: Soups; Spring; Italian; Gluten-free; Vegetarian
    • Ingredients: eggs; oat flour; Parmesan cheese; parsley; onions; celery; vegetable stock; escarole; peas
    • Accompaniments: Beans; Quinoa
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Notes about this book

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Notes about Recipes in this book

  • Chinese broccoli (gai lan) with garlic-miso sauce

    • SugarFree_Vegan on February 08, 2015

      page 124 in UK edition - I made this with Tenderstem Broccoli and it worked out fine, I split down the thickest stems of the broccoli for a few centimeters to speed up the cooking. I used half white and half red miso which tasted deep, savory and delicious. The sauce didn't need the agave in my opinion as my white miso is quite 'sweet' itself.

    • Bwolfe2 on April 15, 2017

      This was quite tasty and I would make it again. The half tsp of red chili flakes made it a bit spicy for most diners.

  • Roasted cauliflower with Kalamata olives and almonds

    • gastronom on March 16, 2015

      Original combination resulted in versatile vegetable. Cut back garlic to 1 clove and added chopped parsley.

  • Tart-sweet braised cabbage

    • cpasek on May 18, 2015

      Great alternative flavor combination to our usual German style red cabbage.

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Reviews about this book

  • NPR by T. Susan Chang

    2013 Top Summer Cookbooks: ...there are some surprising, wickedly effective flavor combinations just waiting to be discovered...Kassoff never lets comfort devolve into boredom.

    Full review

Reviews about Recipes in this Book

  • Tamari-butter potato wedges

    • Cookbooks for Dinner by T. Susan Chang

      ...infused with rosemary...garlic and that lingering, umami-filled...tamari, you could drape it over just about any roast vegetable and nobody would even remember there was anything else at dinner.

      Full review
  • ISBN 10 1617690406
  • ISBN 13 9781617690402
  • Linked ISBNs
  • Published Apr 15 2014
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

With recent nationwide health initiatives, we all know that vegetables need to be the main focus of our diet. The number of vegetarians and vegans in the United States is growing every year, and, even for the omnivorous, cooking and eating more vegetables is the new normal. Vegetarian for a New Generation celebrates modern-day vegetable cookery with dishes that are fresh, uncomplicated, flavor-packed, and, as it happens, entirely gluten free. Author Liana Krissoff draws on global food traditions, offering new takes on classics like caponata, lesser-known creations like poha (a breakfast rice and vegetable dish) and shrubs (drinking vinegars), and more contemporary ideas like grilled collards, roasted shallot salad, and carrot marmalade. With 175 delicious recipes, Vegetarian for a New Generation makes eating more vegetables a pleasure.

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