Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love by Susan Pridmore

  • Lemon vinaigrette (page 15)

    from Simply Vegetarian Cookbook: Fuss-Free Recipes Everyone Will Love Simply Vegetarian Cookbook by Susan Pridmore

    • Categories: Dressings & marinades; Vegetarian; Vegan
    • Ingredients: lemons; store-cupboard ingredients
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Notes about Recipes in this book

  • Potato gratin

    • Nancith on January 19, 2024

      This was a nice gratin of sweet and regular potatoes but rather than a creamy sauce-like consistency, I ended up with curds and whey & don't know why exactly. I did sub half and half for the heavy cream, the milk + half and half did come to a boil for a short while (which it wasn't supposed to), but this experience is new to me in many decades of cooking. Was it the accidental boiling, or the oven temp (375), or the absence of heavy cream? I don't know! Anyone with insights, let me know! Anyway, if you make this, hopefully it will be creamy and not curds & whey! It still tasted fine but was disappointing appearance-wise.

  • Spinach and lentil soup

    • Nancith on January 28, 2025

      So good, so flavorful! I chose to add the sherry vinegar to the pot rather than individual servings; that & the olive oil at the end were the flavors that seemed to pull it all together! One of the best lentil soups I've made!

    • Lottabooks on March 14, 2025

      This recipe calls for green lentils. Despite cooking the soup much much longer (and adding in the tomatoes later on so that the acid didn't affect the cooking of the lentils), the lentils were CRUNCHY. I threw the rest out. Ironically, the author lists types of lentils and their uses on the next page, and states that green lentils are "[b]est in salads or mixed with rice, in tomato sauces, or with roasted vegetables." Perhaps she should have called for brown lentils.

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  • ISBN 10 1641520000
  • ISBN 13 9781641520003
  • Linked ISBNs
  • Published Jul 31 2018
  • Format Paperback
  • Page Count 228
  • Language English
  • Countries United States
  • Publisher Rockridge Press

Publishers Text

Discover the stress-free way to stay vegetarian with easy, everyday comfort recipes from The Simply Vegetarian Cookbook.

Simplicity - it’s the only ingredient that should be in every vegetarian recipe. When you’re short on time, low on ingredients, or cooking for omnivores and carnivores alike, The Simply Vegetarian Cookbook stocks your kitchen with the easiest, everyday recipes that anyone can pull off, any day of the week.

This vegetarian cookbook features recipes grouped by type of cooking ease. From 5-Ingredient to 30-Minutes or Less to One Pot recipes, The Simply Vegetarian Cookbook allows you to decide what to cook not only by what looks good but also by what’s the easiest for you.

Simplicity is the main ingredient of every recipe in this vegetarian cookbook, with:

  • Easy-to-find ingredients that you can buy year-round in your local market
  • Easy-to-make comfort meals for lunch or dinner, with a handful of side dishes, breakfasts, and snacks
  • Easy-to-adapt recipes for vegans and meat eaters, with substitution tips for recipes, plus an entire category devoted to making one dish in two different ways

From Portabella Eggs Florentine to Baked Eggplant Parmesan, The Simply Vegetarian Cookbook serves up fuss-free, everyday recipes to make your life easy.

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