One Pan, Two Plates: Vegetarian Suppers: More Than 70 Weeknight Meals for Two by Carla Snyder

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    • Categories: Soups; Cooking for 1 or 2; Vegetarian
    • Ingredients: sourdough bread; mayonnaise; apples; sharp cheddar cheese; dried basil; dried oregano; canned crushed tomatoes; vegetable broth; half and half cream; parsley
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    • Categories: Soups; Cooking for 1 or 2; Vegetarian
    • Ingredients: rye bread; leeks; celery; cauliflower; fennel seeds; vegetable broth; half and half cream; cheddar cheese; ground cayenne pepper
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    • Categories: Soups; Salads; Cooking for 1 or 2; Vegetarian
    • Ingredients: vegetable broth; long grain rice; eggs; lemons; oregano; cucumbers; tomatoes; red onions; feta cheese; Kalamata olives
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    • Categories: Soups; Cooking for 1 or 2; Vegetarian
    • Ingredients: onions; carrots; celery; dried basil; canned cannellini beans; vegetable broth; new potatoes; green beans; honey; country bread; rosemary
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    • Categories: Soups; Sandwiches & burgers; Cooking for 1 or 2; American; Vegetarian
    • Ingredients: panko breadcrumbs; zucchini; onions; celery; dried oregano; corn; vegetable broth; ground cayenne pepper; pita bread
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    • Categories: Soups; Cooking for 1 or 2; Vegetarian
    • Ingredients: onions; celery; carrots; zucchini; dried basil; canned cannellini beans; canned diced tomatoes; vegetable broth; parsley; basil; Parmesan cheese
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    • Categories: Stews & one-pot meals; Sandwiches & burgers; Main course; Suppers; Cooking for 1 or 2; African; Vegetarian
    • Ingredients: raisin bread; mayonnaise; sharp cheddar cheese; tomatoes; onions; Major Grey's chutney; serrano chiles; fresh ginger; curry powder; canned diced tomatoes; vegetable broth; peanut butter; sweet potatoes; frozen green beans; limes; peanuts; cilantro
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    • Categories: Stews & one-pot meals; Main course; Suppers; Cooking for 1 or 2; Moroccan; Vegetarian
    • Ingredients: onions; carrots; ground cinnamon; ground cumin; ground ginger; turmeric; canned diced tomatoes; canned chickpeas; vegetable broth; brown lentils; harissa paste; cilantro; naan bread
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    • Categories: Curry; Main course; Suppers; Cooking for 1 or 2; Indian; Vegan; Vegetarian
    • Ingredients: onions; fresh ginger; cinnamon sticks; bay leaves; coriander seeds; turmeric; ground cayenne pepper; ground cloves; canned diced tomatoes; canned kidney beans; vegetable broth
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    • Categories: Chili; Main course; Suppers; Cooking for 1 or 2; American; Vegetarian
    • Ingredients: onions; poblano chiles; chile powder; dried oregano; canned chipotle chiles in adobo sauce; canned pinto beans; canned kidney beans; canned tomatoes with green chiles; vegetable broth; apple cider vinegar; cornmeal
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    • Categories: Egg dishes; Main course; Suppers; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: eggs; ricotta cheese; Parmesan cheese; nutmeg; onions; mushrooms; baby spinach; frozen corn; sun-dried tomatoes in oil; feta cheese
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    • Categories: Egg dishes; Main course; Suppers; Cooking for 1 or 2; Italian; Persian; Vegetarian
    • Ingredients: red onions; fresh ginger; turmeric; zucchini; cooked rice; eggs; parsley
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    • Categories: Egg dishes; Main course; Suppers; Cooking for 1 or 2; Italian; Indian; Vegetarian
    • Ingredients: eggs; cilantro; onions; new potatoes; serrano chiles; vadouvan spice; grape tomatoes
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    • Categories: Egg dishes; Main course; Suppers; Cooking for 1 or 2; Italian; Spanish; Vegetarian
    • Ingredients: eggs; parsley; baking potatoes; onions; tomatoes
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    • Categories: Egg dishes; Main course; Suppers; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: eggs; Fontina cheese; Parmesan cheese; grape tomatoes; basil; onions; baby bella mushrooms; baby spinach
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    • Categories: Egg dishes; Main course; Suppers; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: onions; baby spinach; heavy cream; nutmeg; eggs; English muffins
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    • Categories: Egg dishes; Rice dishes; Main course; Suppers; Cooking for 1 or 2; Korean; Vegetarian
    • Ingredients: gochujang; mirin; sesame seeds; sesame oil; fresh ginger; broccoli; snow peas; carrots; zucchini; shiitake mushrooms; soy sauce; cooked rice; eggs; green onions; kimchi
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    • Categories: Egg dishes; Main course; Suppers; Cooking for 1 or 2; Tunisian; Vegetarian
    • Ingredients: new potatoes; onions; serrano chiles; harissa paste; paprika; ground cumin; canned diced tomatoes; honey; feta cheese; parsley; eggs
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    • Categories: Egg dishes; Main course; Suppers; Cooking for 1 or 2; Mexican; Vegetarian
    • Ingredients: onions; tomatoes; chile powder; canned black beans; honey; cilantro; eggs; corn tortillas; queso fresco
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    • Categories: Egg dishes; Main course; Suppers; Cooking for 1 or 2; Mexican; Vegetarian
    • Ingredients: corn tortillas; onions; poblano chiles; red peppers; chile powder; tomatoes; serrano chiles; eggs; cilantro; cotija cheese
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    • Categories: Main course; Suppers; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: shallots; wild mushrooms; tarragon; parsley; vegetable broth; instant polenta; heavy cream; Parmesan cheese; Taleggio cheese
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    • Categories: Main course; Suppers; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: prepared polenta; Parmesan cheese; red onions; rapini; red peppers; fennel; grape tomatoes; oregano; balsamic vinegar
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  • Moussaka
    • Categories: Main course; Suppers; Cooking for 1 or 2; Greek; Vegetarian
    • Ingredients: eggplants; onions; zucchini; tomatoes; balsamic vinegar; ground cinnamon; kefalotyri cheese
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    • Categories: Main course; Suppers; Cooking for 1 or 2; Vegetarian
    • Ingredients: parsley; cilantro; paprika; ground cumin; dried red pepper flakes; panko breadcrumbs; eggplants; buffalo mozzarella cheese; roasted red peppers; pine nuts
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    • Categories: Main course; Suppers; Cooking for 1 or 2; Italian; Vegetarian
    • Ingredients: eggplants; ricotta cheese; mozzarella cheese; Parmesan cheese; basil; egg yolks; marinara sauce
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Notes about this book

  • purpleshiny on October 28, 2016

    I've been making a recipe a week since I bought this cookbook. Everything has been tasty and easy.

Notes about Recipes in this book

  • Mac and smoked Gouda with Swiss chard and horseradish crumbs

    • radishseed on January 24, 2020

      I like the method used here (precook veggies, make roux in the same pan, add uncooked pasta, and bake until done). It would be easy to switch out the vegetable or type of cheese to use up whatever's around. It is much less gooey-cheesy than a lot of other recipes, which is nice for a lighter version.

  • Moroccan chickpea stew with harissa and naan

    • purpleshiny on October 22, 2017

      The harissa is what makes this special. We've made it a few times.

    • clcorbi on November 18, 2016

      In our opinion, this was a serviceable weeknight dinner, but nothing worth repeating.

  • Two-bean chili with chipotle and corn bread dumplings

    • purpleshiny on October 22, 2017

      Can't say enough nice things about the cornbread dumplings. Yummy.

    • clcorbi on February 12, 2018

      Very tasty and low-effort. I'd make my dumplings smaller than what's shown in the photograph next time, because at that size they don't cook all the way through very well. Otherwise, yum, no complaints.

  • Baked sweet potatoes with black beans and spinach

    • Rinshin on December 04, 2016

      Had leftover black beans and regular spinach that needed to be used and found this vegetarian recipe. Very easy to make and satisfying but not something I would repeat without adding other ingredients.

  • Roasted cauliflower gratin with rye crouton

    • clcorbi on December 08, 2016

      Not bad--we both really enjoyed piling this onto toasted slices of crusty bread. I haven't had many gratins so I'm not an expert, but this one seemed almost too much like a loose frittata. Next time I'd choose a recipe with less egg. We did use a lovely yellow cauliflower from the farmer's market, though, and the bright yellow mixed with the radicchio was very pretty.

  • Persian zucchini frittata

    • clcorbi on January 28, 2022

      Really delicious and fast. I didn't have pomegranate, but that flavor would definitely have been lovely here.

  • Crunchy black bean tacos

    • clcorbi on September 06, 2017

      These were pretty good. The filling wasn't super special--it needed to be salted aggressively to have a decent amount of flavor. I did like the technique of crisping these up--they really were halfway between a taco and a quesadilla. I just think it would have worked better with a less spill-able filling; for example, if the beans had been mashed up a bit, maybe. I substituted feta for the queso fresco.

  • Tabbouleh with pomegranate

    • Auxilia on January 05, 2019

      This version was a little boring--the pomegranate seeds didn't add much. I will keep looking.

  • General Tso's bok choy with tofu

    • hbakke on September 27, 2022

      I've made similar tofu dishes, but this may be my favorite version. We liked the selection of vegetables combined with the sauce. The sauce was a little sweet for my personal tastes so I added a bit more soy sauce. I doubled this recipe so we would have leftovers and it turned out well. I would make this again.

  • Vadouvan-spiced cabbage with tofu

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  • ISBN 10 1452145830
  • ISBN 13 9781452145839
  • Linked ISBNs
  • Published Aug 23 2016
  • Format Paperback
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

More and more people are making the shift to a vegetable-centric diet. Yet, in a two-person household it can be challenging to find quick, easy, and satisfying recipes to cook up at the end of a busy workday (especially without leftovers). This follow-up to the successful One Pan, Two Plates provides 70 perfectly sized vegetarian entrées—think Butternut Risotto, Gnocchi with Wild Mushrooms and Edamame, and Eggplant Rollatini—all requiring only one pan and one hour or less to prepare. With beverage pairings for each recipe and an "Extra hungry?" feature for heartier appetites, each dish is one that home cooks will make again and again.

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