Vegan Vegetarian Omnivore: Dinner for Everyone at the Table by Anna Thomas

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Notes about this book

  • ellabee on April 16, 2016

    The extensive preview shows this to be just as appealing a book as I'd expect from Anna Thomas. I hope it becomes as popular today as Veg Epicure was when I was learning to cook. But it's about twice as big and heavy a book as I'd prefer, at almost 500 pages, 3.3 pounds and 8 by 10-plus inches.

Notes about Recipes in this book

  • Harvest bread stuffing in a casserole

    • lorloff on December 01, 2019

      I have made this twice now and both were resounding successes. We served it as the main for vegetarians at our Thanksgiving dinner. My niece took 1/3 of the pan as leftovers to have over the next week! I made the vegan version of this and used bread from the Seylou in D.C. bakery this year which amped up the flavor in an amazing way. At Seylou all their bread is made from 100% whole ancient grains that they mill themselves. I used ½ yellow onions and ½ shallots. added a head of chopped garlic, added roasted whole chestnuts in a large dice, added cranberries in the same quantity as the cherries, and added celeriac root chopped in the same size pieces as the apples. As to quantity I increased the quantity by a third using 2 lbs of bread because I needed more than a side for 12, but the recipe as written serves more than 10 or 12 so I will not increase the amount next time I make this. Using whole ancient grain bread takes away the guilt of going back for seconds again and again!

  • Curried roasted cauliflower

    • lorloff on November 19, 2017

      Absolutely delicious dish. Made it with green and white cauliflower from the farmer’s market. When I read the recipe it seemed like a lot of ginger but the amount worked perfectly in the dish. I added some roasted ground garlic with the rest of the spices. I used Penzeys Maharajah’s curry which was great in this dish. Will make again.

    • Hannaha100 on December 18, 2017

      This was good, even minus the cayenne and chilli. Whole family liked. Lower heat next time.

    • Shelmar on February 01, 2020

      Yummy without cayenne. I used Penzeys Now Curry and it provided plenty of heat.

  • Quick pickled onions

    • tui on January 08, 2017

      Great! Make a double batch because this amount will be gone in hours.

    • ldtrieb on June 24, 2017

      I make these to sub for raw onions, still get the crunch but easier on the digestion. Very easy.

  • Roast turkey breast with garlic and herbs

    • ldtrieb on June 24, 2017

      Left out garlic, added fennel bulb. Wonderful.

  • Carrot and walnut cake

    • ldtrieb on December 14, 2017

      Delicious, I will try it with less sugar next time.

  • Lemon risotto with sautéed fresh fava beans

    • e.mary on May 06, 2016

      Fava beans = broad beans

  • Black bean and turkey chili

    • jenburkholder on December 14, 2020

      Very tasty chili. I ignored her instructions to NOT use ground turkey and did, in fact, use good-quality ground turkey, and it was completely fine. I also omitted the tinned green chiles, as I couldn't quite figure out what they were doing in there. It was a nice, moderate spice level as was. Her suggested 8-10 servings was, for me, 5 plus a bit extra, but we're big eaters. Served with corn tortillas, queso cotija, cilantro, and sour cream.

  • Western-style bean and potato stew

    • jenburkholder on May 25, 2021

      This was only okay. It felt like it was missing something - a bit one-note.

  • Polenta torta with roasted squash and onion marmalade

    • jenburkholder on December 26, 2020

      Very tasty. We only made 2/3 of a recipe, because the initial serving is enormous. Rich, dense, and corn-y, a nice addition to a Christmas table,.

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Reviews about this book

  • Way to Garden

    Interview with Anna Thomas about the book.

    Full review
  • ISBN 10 0393083012
  • ISBN 13 9780393083019
  • Linked ISBNs
  • Published Apr 18 2016
  • Format Hardcover
  • Page Count 496
  • Language English
  • Countries United States
  • Publisher W.W. Norton

Publishers Text

Can we all sit down and have dinner together?

For years, Anna Thomas’s fans have cooked from her trailblazing vegetarian cookbooks. Now, Anna turns her thoughts to that larger question. We are eating differently: your daughter is a vegan, or you are but your in-laws don’t think it’s dinner without meat, or you’re hosting Thanksgiving for a mixed group… In this timely and useful new book, Anna offers her solutions for reuniting our divided tables.

“My idea is simple,” says Anna. “Start with the food everyone eats, design a meal or a dish around that, then expand and elaborate with just the right amounts of the right cheeses, meats, or fish for your omnivores. Everyone feels welcome, and we eat the same meal?but in variations.”

Anna shows us how to cook for today’s table, with over 150 recipes for all tastes, and menus for every occasion. For a casual evening with friends, Farro with Lentils and Lavender served with Ratatouille from the Charcoal Grill makes a beautiful vegan supper?and also pairs wonderfully with garlic-and-herb rubbed lamb chops for the omnivores. Anna’s crowd-pleasing Easy Fish Soup begins as a robust vegetable soup, with seafood added five minutes before serving?an ideal two-way dish. A vegetarian Lemon Risotto with Sautéed Fresh Fava Beans is perfect on its own, and can easily take on tender shrimp. For dessert, have vegan Pumpkin Gingerbread and add vanilla ice cream, or serve a delectable Dark Chocolate Almond Bark studded with ginger and dried cherries.

Anna’s festive “Thanksgiving for Everyone” menu centers on a sumptuous Polenta Torta with Roasted Squash and onion marmalade, surrounded by an array of seasonal vegetables?all pairing equally well with roast turkey for the traditionalists. “Taco Night at Home” allows everyone to design their perfect meal, mixing and matching from a spread of Spicy Black Beans, Poblano Peppers with Portobello Mushrooms, Carnitas, and Guajillo Chile Salsa. Anna’s exuberant Mediterranean mezze menu is a relaxed summer party, featuring vegan Roasted Eggplant and Poblano Chile Spread with flatbread, Tabbouleh with Chickpeas and Preserved Lemon, Charred Zucchini with Lemon and Mint, and Baked Lamb Kibbeh Wedges for the omnivores.

With dishes inspired by the vibrant produce of farmers’ markets, Anna shares her love of cooking and of hospitality. Vegan Vegetarian Omnivore shows us how to navigate a world of change, and bring all our friends and family together at one big, generous table.

Read an interview with Anna Thomas about this book on the A Way to Garden website.

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