Lorna Sass' Complete Vegetarian Kitchen: Where Good Flavors and Good Health Meet by Lorna J. Sass

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Notes about Recipes in this book

  • Spanish casserole rice

    • candrika.jo on November 05, 2011

      Although the green olives and parsley added an interesting flavor, this recipe was just OK. I probably won't bother cooking it again.

    • deboChicago on July 05, 2019

      This was great. Made it in a conventional pot because the Instant Pot was in use.

  • Garlicky chick-pea soup with greens

    • pushka on July 27, 2011

      this makes quite a thin soup, I blended most of it to make a thicker consistency, the flavour was disappointing even with the full amount of garlic. I suggest using stock instead of water - I whisked in stock powder at the end and it improved the flavour no end.

  • Tarragon risotto with mushrooms and leeks

    • IsaSim on April 15, 2014

      We liked it a lot. Tarragon and black olives bring interesting flavor accents. I used onion instead of leeks, fresh tarragon instead of dried.

  • Squash-aduki-corn chowder

    • IsaSim on January 28, 2014

      Meh... Too sweet. A bit better with hot coriander chutney, but will not be made again.

  • Triple bean maybe it's chili

    • deboChicago on June 11, 2019

      This was good. Made it with just pinto beans and it has a nice combination of spices.

  • Creole brown rice casserole

    • deboChicago on September 10, 2019

      I've cooked this a few times and would make it again. Very tasty rice, which makes a lovely accompaniment to almost anything.

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  • ISBN 10 0060007745
  • ISBN 13 9780060007744
  • Linked ISBNs
  • Published Feb 01 2002
  • Format Paperback
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher HarperCollins
  • Imprint William Morrow Cookbooks

Publishers Text

One of America's leading vegetarian experts shares a delicious collection of 250 wholesome recipes for innovative vegan cooking.


Combining good health with great taste, vegans (who eat no meat, fish, dairy, or eggs) will cherish this indispensable compendium of vegan recipes. In addition, a 70-page A-to-Z glossary of ingredients provides facts and tips for selecting and preparing everything on a vegetarian menu.


Every recipe is cholesterol-free and highlights new uses for pantry staples such as wheat, corn, beans, and potatoes. Lorna also familiarizes cooks with lesser-known ingredients like quinoa, spelt, miso, tahini, and tempeh. Her delicious international fare includes Tarragon-Scented Succotash, Thai Vegetable Soup, and Lentil-Quinoa Salad with Curry Vinaigrette. Her memorable vegan desserts are sweet and creamy without the refined sugar or cream. Lorna Sass' Complete Vegetarian Kitchen is a must-have resource for today's contemporary vegan cook.



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