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Whole World Vegetarian by Marie Simmons

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Notes about this book

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Notes about Recipes in this book

  • Carrots pickled in soy and rice vinegar

    • SugarFree_Vegan on October 25, 2016

      Super easy raw pickle that's so tasty, a great addition to salads and as a side to a veggie burger or sandwich.

  • Tomato, cucumber, and green bean salad with walnut dressing

    • Krisage on July 15, 2018

      Remember to set aside a few walnuts for garnish.

  • Green bean tagine with manuka raisins and preserved lemons

    • SugarFree_Vegan on September 16, 2017

      I made this even more hearty by adding some chickpeas and carrots (before I added the beans), it's a great way to use up beans that are maybe a bit passed their best as cooking them in the sauce makes them lovely and tender and tasty too.

  • Kimchi fried rice

    • PennyG on August 28, 2016

      This was a home run! I added zucchini since I had one in the fridge. Also green onions (rather than a white or yellow) since I had a bunch and that's what I generally prefer in fried rice. I didn't chop the peanuts, rather I added them whole. I did add the eggs. This was delicious and I will repeat often. I won this book in a EYB cookbook give-a-way and it is fantastic!!! Thank you, EYB.

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  • ISBN 10 0544018451
  • ISBN 13 9780544018457
  • Published May 10 2016
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

Big-flavored vegetarian dishes from around the globe, from the James Beard Award– and IACP Award–winning author Marie Simmons

The best of our vegetarian recipes have always drawn inspiration from other cultures. In Whole World Vegetarian, Marie Simmons follows her culinary wanderlust, bringing together a collection of bold, imaginative dishes and seamlessly adapting them to contemporary tables.

Cooks can expect a wealth of sumptuous options: rice- and corn-stuffed poblano chiles; Greek-style mac-and-cheese with summer squash; Indonesian vegetable salad with peanut dressing. Even the homiest dishes deliver rich rewards, like South American pumpkin–black bean stew with prunes. All have fresh twists: In a zucchini lasagna, squash replaces pasta, and a cold beet soup is replete with chopped fresh tomatoes, cucumbers, and apples. A Persian herb omelet gets an unexpected lift with baking powder. From a quick and little-known dip of Iranian yogurt, spinach, and caramelized onions garnished with toasted walnuts to shakshuka, a spicy Tunisian ratatouille crowned with poached eggs and fresh herbs, all become accessible and inviting under Simmons’ guidance.



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