The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat by Jenny Rosenstrach

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Notes about Recipes in this book

  • Pizza with cheddar, caramelized onion and egg

    • westminstr on January 20, 2022

      This came together quickly w dough from Lea and onions I caramelized ahead of time in the instant pot. If needed a much longer cooking time in my oven for the eggs to set. I thought it was great! E liked & O did not - he didn’t like the onions or the concept of eggs on pizza.

    • SomervilleCook on October 21, 2021

      We absolutely loved this recipe! The combination of flavors was different for us for pizzas and tasted delicious and comforting. I may start to make larger batches of caramelized onion in the slow cooker so we can make this even faster.

    • snoozermoose on January 15, 2022

      An unexpected flavor combination on pizza, but delicious. It's like a Cheez-it married French onion soup. The eggs add some protein and help tone down the cheddar especially if you use a really sharp one like I did. We'll make this one again.

  • Barley bowls with chickpeas, roasted vegetables and avocado dressing

    • westminstr on January 20, 2022

      This was really successful and came together faster than expected given the different components. I used my own pickled onions. I served deconstructed so people could assemble their own bowls. E loved & o tolerated. Very flavorful and satisfying, great vegan dinner.

    • breakthroughc on January 05, 2022

      We loved this combination. All the elements work really well together. The avocado sauce and crispy chickpeas really elevate this grain bowl to be a delicious vegan dinner. You know dinner is good when you are looking forward to lunch tomorrow. Will definitely go into the rotation of vegetarian dinners.

  • Crispy chickpeas

    • westminstr on January 20, 2022

      I did the stovetop version. I burned them a bit by not watching closely at the end, but they did get crispy and were good in the barley bowls.

    • Jviney on October 24, 2021

      I wish I could say I made these excellent chickpeas and put them on top of the Chickpea Caesar Salad in this book, but come to find out my lettuce had gone bad and my husband had plans for sushi ??????? so we stood at the counter and almost ate this entire bowl in ten minutes. Delicious.

    • breakthroughc on January 05, 2022

      These are so good! I made them to go with the barley bowls. I could just eat these for dinner and be happy. I used my 10 inch braiser and it was enough surface area to cook them in a single layer. Looking forward to making the caesar salad now.

  • Caesar dressing

    • westminstr on January 20, 2022

      I didn’t use a blender. Decent Caesar dressing - but I have perfected kale salad for our family with a somewhat different dressing - this did not supplant it.

  • Honey-crusted skillet corn bread

    • westminstr on January 20, 2022

      I suspected the cornbread needed more salt & I was right! I also thought it was a little too sweet overall, though I liked the honeyed bottom. E did not like but O liked it a lot. Will tweak this recipe.

  • Marinated beans

    • westminstr on January 20, 2022

      These were fine, didn’t blow me away, but they were good enough.

  • Roasted butternut squash and black bean tacos

    • Emily Hope on October 07, 2021

      Made these a while back with some RG black beans (Chiapas I think?). I thought that they needed a bit more oomph, but were surprisingly enjoyed by almost every family member. The cilantro sauce is key--I needed to add quite a bit more acid to it. Also added a fresh salsa and some avocado. Might make again? May try sweet potatoes next time.

    • katenolan on November 12, 2021

      Used Rancho Gordo Midnight Black beans and their liquid. Good sweet, salty combo with the cilantro sauce (agree with Emily that a touch more acid to balance the oil is key). Would personally like a bit more heat in the beans so mince up a jalapeno next time. Also #teamhardshell for the added texture!

    • breakthroughc on January 04, 2022

      Both my husband and I enjoyed these enough to make again. I used canned black beans and agree a jalapeño in the beans would be good. I agree with the other reviewers that the dish needs more acid. Instead of upping the acidity of the cilantro sauce I opened a jar of pickled onions, really a nice addition to the tacos. Her first cookbook has a black bean burrito recipe I have made so often the spine of the book is cracked and it opens to that page. I always have home canned pickled onions, but her other recipe works well for a quick pickle. I subbed sweet potatoes for the squash and agree hard shells are the way to go here for the contrast in texture.

  • Teriyaki-glazed crispy tofu with green beans

    • bernalgirl on January 04, 2022

      I bought this book for ideas to get my family to eat a more plant-based diet than for specific recipes. I loved her DALS blog when my kids were young and picky. I used this recipe as a base and would definitely make this again with these changes: first, my preferred teriyaki sauce is much less seeet, using 1 portion of soy sauce and mirin to .5 portion of brown sugar and sake. I changed the cooking order as well: flash fry green bean segments first until they blister. Remove from pan, add oil as needed and crisp tofu. Add ginger, garlic, and scallion whites, stir till fragrant, add teriyaki sauce ingredients along with green beans until beans are tender and sauce has thickened. Also note that unless you are all light eaters, this recipe needs another dish (stir fry or cold veg side) to adequately feed a family of four. So easy and a hit with my family!

    • bernalgirl on January 04, 2022

      Recipe as published calls for corn starch

  • Butternut squash soup with coconut milk and lime

    • rmardel on January 14, 2022

      This was delicious, especially considering how easy it was to pull together. I used a full can of coconut milk and supplemented that with stock, chicken stock in this case, even though that made it non-vegetarian. I think this could work well with whatever stock and blend of curry spices one desired. As noted by others, it needs lime. I added the zest and juice from one lime at the end of cooking, and frankly it could have used another lime, had I had one.

    • Lepa on October 31, 2021

      This was good and fairly easy to pull together. As the other poster noted, it could use a bit more lime so I'd add some next time. I hated using so little coconut milk so I added all the fat from a 14 oz can, probably more like 1.25 cups. We didn't have basil so I used cilantro as a garnish and that was good but I bet basil would be better.

    • Jviney on October 05, 2021

      This was delicious, easy to throw together, and the aromas were so toasty and warm in the kitchen on a fall day. For a house containing three people with colds, this was absolutely perfect. I think I might either up the lime zest next time, or maybe add a little juice for the tang.

  • Any-which-way chopped, charred broccolini

    • rmardel on January 20, 2022

      This is excellent but I would be very cautious about following the stated times. Perhaps it depends on the stove. On mine, even on a low-powered burner, this was charred to a crisp in less than half the specified time the first time I made it. Even then however, I could see the potential. With attention, the technique is excellent, and the effect of charring the broccolini enhances the combination of bitterness and sweetness of the broccolini. Perhaps the broccolini I get at my local store is smaller than average, perhaps my stove hotter, Usually a small bunch cooks in 5 to 7 minutes making this a quick and easy side with surprising complexity.

  • Tofu prep

    • VineTomato on December 12, 2021

      This might just be my go-to way of preparing tofu. I tried with with a fermented tofu (feto) but I think it could be even better with a silken tofu (with appropriate care to dip and cover each piece so they don't all smoosh into a big mess). Much of the oil is left behind in the dipping bowl, so it's not totally terrible from a health perspective. I mean not the best, but not terrible!

  • Our favorite kale salad with almonds and dried cranberries

    • VineTomato on December 12, 2021

      I loved this. I'm not the biggest fan of vinaigrette dressings but really enjoyed it in this recipe. The dried cranberries are delightful. Served on the side of the crunchy cheese beans which is a perfect pairing.

    • katenolan on November 17, 2021

      Simple and delicious even though I was missing the fresh herbs (only had a small bit of parsley on hand) and I had to sub red wine vinegar for the white balsamic (use what you have!) Made on 11/16/21.

    • Lepa on October 31, 2021

      This was good. I probably salted it too much. Next time I'd let it sit and then adjust seasonings again just before eating. I didn't have cranberries and dried cherries were a great substitute.

  • Restuffed Japanese sweet potatoes with miso and chives

    • VineTomato on December 12, 2021

      Wonderful. A really delicious way to prepare sweet potatos. I could not find Japanese sweet potatoes so used a purple variety instead. Next time I'll add more chives, they were a little lost in the richness of potato stuffing. Served with tempeh crumbles from an American test kitchen cookbook and stir fried bok choy. It was nice enough but the tempeh crumbles were not necessary, and may have even detracted from the whole dish.

  • Crunchy-cheesy bean bake

    • VineTomato on December 12, 2021

      Delicious! This book is proving to be a real gem, everything I've cooked so far has been wonderful. Served with the kale salad as suggested. I enjoyed the leftovers the next day.

    • katenolan on November 17, 2021

      The title is right, it is crunchy and cheesy. Since another review mentioned the leftovers were not as great and because only one of us is currently eating vegetarian during the week, I portioned out one serving into a small dish and baked just that portion with the cheese and panko. The remaining ingredients went into the fridge to portion out for the week. On the next "bake" I'm going to cut or tear the cheese into smaller chunks and definitely want to use a shorter dish instead of a taller dish to maximize the crunchy panko topping. I served it with the recommended favorite Kale salad and the entire meal was very filling. Cooked on 11/16/21.

    • skvalentine on November 08, 2021

      Delicious and so cozy on a cold evening! Both adults and kids liked it. Leftovers were not nearly as good though.

    • lsmedley on November 04, 2021

      This was literally so good! 4 portions led to kinda small portions, but was good with bread and a salad!

    • snoozermoose on January 19, 2022

      This was very tasty. We loved the variety of textures in this. I couldn't taste the Parmesan all that much, but it was still yummy.

  • Cauliflower cutlets with romesco sauce

    • julesamomof2 on October 31, 2021

      This was my first try from this book, which I was excited to get as I am trying to eat less meat. I found slicing the cauliflower into thin enough steaks to be challenging- lot's of crumbled pieces. Breading and frying was messy and because my steaks were too thick I ended up having to bake them in the oven anyway. That all said, the romesco was easy and very delicious and we loved it with the cauliflower. There must be an easier way though- this was supposed to be an easy weeknight dinner and I spent 2 hours preparing it and cleaning up the mess it made.

  • Spicy-tangy-smoky pinto bean bowls

    • Lepa on January 07, 2022

      My family loved this quick and healthy meal. While the recipe is called "spicy. . . beans" it was not spicy and my young kids ate them without complaint. While I love elaborate project- cooking this quick, delicious and healthy meal was just the right thing for a weekday dinner and I suspect this will go into our regular rotation.

    • coryelizabeth on October 07, 2021

      These were tasty, though it didn’t feel like enough for four servings (at least as a main). 1.5 TB of smoked paprika was a lot and gave my beans an almost a burnt flavor. But these came together in moments and were certainly flavorful, especially since they served as a wonderful canvas for All The Things (hot sauce, salsa, etc.).

  • Chickpea Caesar salad

    • coryelizabeth on October 07, 2021

      This was delicious, although if you make all the components from scratch as I did (croutons + dressing + chickpeas + hard-boiled eggs), it’s a significant amount of work. Can’t argue with the results, though.

  • Shredded carrot salad with yogurt-harissa sauce

    • SomervilleCook on October 21, 2021

      Loved this--super easy since I bought pre-grated carrots from the grocery store. Lasts for several days in the fridge. Will make all the time.

  • Hot honey Brussels sprouts

  • Quiche #1: sweet onion, spinach and cheddar

    • SomervilleCook on October 21, 2021

      Delicious! The amount of dairy/eggs was too much for our pie pan so I will try a deep dish one next time.

  • Rigatoni with honeynut squash, chard and hazelnuts

    • SomervilleCook on October 21, 2021

      This was gorgeous, delicious and so easy to pull together. We will be making this all fall.

  • Green enchiladas with tomatillo sauce

    • lsmedley on October 22, 2021

      These were so good and so delicious! One of my new go-to enchilada recipes.

  • Andy's Sunday enchiladas with red sauce

    • snoozermoose on January 15, 2022

      These were fairly tasty, but I found myself missing the meat. The combo of the soggy tortillas, mushy beans, and sauce was a little too texturally one-note.

  • Red enchilada sauce

    • snoozermoose on January 15, 2022

      I made this using chicken stock, as that's all I had on hand, and I'm not a real vegetarian. I don't have a lot of experience cooking Mexican food so take this with a grain of salt, but the chili powder was too much for me. It tasted bitter and almost burnt. This also made a ton of sauce for the amount of enchiladas. Against my better judgment, I used all of it because the recipe said it made the exact 3 cups that the enchiladas call for, and they were drowning in sauce.

  • Wheat berries with crispy tofu, grapes, arugula and feta

    • snoozermoose on January 15, 2022

      This was just "good" on the first day, but excellent on the second day once the ingredients had some time to mingle. I subbed pecans for the pistachios, but everything else was done according to the recipe. As someone with a sweet tooth, the grapes really make the dish. This makes an excellent salad to take to work.

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  • ISBN 10 0593138740
  • ISBN 13 9780593138748
  • Linked ISBNs
  • Published Aug 31 2021
  • Format Hardcover
  • Page Count 256
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

You don't need to be a vegetarian to eat like one! With over 100 recipes, the New York Times bestselling author of Dinner: A Love Story and her family adopt a "weekday vegetarian" mentality.

In her newest cookbook, beloved author and Cup of Jo columnist Jenny Rosenstrach writes about being a "weekday vegetarian," i.e. eating a vegetable-based diet during the week and saving meaty splurges for the weekend. One day, it hit Rosenstrach like a lightning bolt: She and her family needed to eat less meat--for their health and for the greater good of the environment. The Weekday Vegetarians shows readers how she got her family on board with meat-free meals. She uses "Hooks" that make any vegetarian dish irresistible--like spiced Crispy Chickpeas, Pizza Dough Croutons, and Sweet Chili Glaze; "Next-Level Sauces" like Vegan Caesar, Shakedown Pesto, and Yogurt-Harissa; and "Side Dishes That Make Everything Special" like Yogurt Flatbread.

Organized by meal type, The Weekday Vegetarians offers one hundred recipes like Pizza Salad with White Beans in the Bowls & Salads chapter, Cauliflower Cutlets with Ranch Dressing in the chapter Skillet Mains, and Squash and Black Bean Tacos in the Tacos & Tortillas chapter, with excellent and practical tips, and food for thought written in her engaging, witty, and relatable voice. And who knows--maybe like Jenny's family, the more you practice being "weekday vegetarians," the more you will notice plant-based eating creeping into your weekends!

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