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

Search this book for Recipes »
    • Categories: Pizza & calzones; Main course; Vegetarian
    • Ingredients: yellow onions; pizza dough; garlic powder; sharp cheddar cheese; eggs; parsley
    • Categories: Pizza & calzones; Main course
    • Ingredients: pizza dough; garlic powder; canned artichoke hearts; frozen spinach; mayonnaise; part-skim mozzarella cheese; Parmesan cheese; Worcestershire sauce
    • Categories: Pizza & calzones; Main course; Vegetarian
    • Ingredients: zucchini; thyme; dried red pepper flakes; pizza dough; fresh mozzarella cheese; Parmesan cheese; mint; ricotta cheese
    • Categories: Pizza & calzones; Salads; Main course; Vegetarian
    • Ingredients: blue cheese; dried red pepper flakes; pizza dough; corn; red onions; honey; romaine lettuce hearts; tomatoes; chives
    • Accompaniments: Pickled onions
    • Categories: Rice dishes; Main course; Vegetarian
    • Ingredients: black rice; seasoned rice vinegar; soy sauce; eggs; mirin; toasted sesame oil; scallions; sugar snap peas; toasted sesame seeds; vegetarian furikake
    • Categories: Chili; Main course; Vegetarian
    • Ingredients: yellow onions; dried red pepper flakes; tomato paste; cooked pinto beans; cooked black beans; chile powder; canned diced tomatoes; dark chocolate; dried oregano; bay leaves; ground cinnamon; plantain chips; avocado; sour cream; cheddar cheese; hot sauce; cilantro; cooked kidney beans; red onions
    • Accompaniments: Honey-crusted skillet corn bread
    • Categories: Dressings & marinades; Main course; Vegetarian
    • Ingredients: pearl barley; Brussels sprouts; broccoli; avocados; honey; crispy chickpeas; red onions
    • Categories: Main course; Vegetarian
    • Ingredients: dried red pepper flakes; pearled farro; vegetable stock; seasonal vegetables of your choice; Parmesan cheese; herbs of your choice
    • Accompaniments: Seven-minute eggs
    • Categories: Main course; Vegetarian
    • Ingredients: smoked paprika; tomato paste; cooked pinto beans; cooked rice; guacamole; sour cream; cilantro; lettuce; sharp cheddar cheese; radishes; salsa fresca; red onions
    • Accompaniments: Honey-crusted skillet corn bread
    • Categories: Sauces, general; Main course; Vegetarian
    • Ingredients: extra-firm tofu; soy sauce; graffiti eggplants; scallions; radishes; cilantro; roasted cashew nuts; hot chile sauce; honey; cooked rice
    • Categories: Main course; Vegetarian
    • Ingredients: tomatoes; leeks; maitake mushrooms; hot chile sauce; honey; vegetable stock; fine yellow cornmeal; chives
    • Accompaniments: Seven-minute eggs
    • Categories: Main course; Spring; Winter; Vegetarian
    • Ingredients: green cabbage; red onions; tomato paste; apple cider vinegar; apple cider (alcohol-free); vegetable stock; honey; fine yellow cornmeal; chives
    • Categories: Main course; Vegan; Vegetarian
    • Ingredients: extra-firm tofu; chile powder; dried oregano; tomato paste
    • Categories: Main course; Winter; Vegetarian
    • Ingredients: carrots; napa cabbage; maple syrup; beets; feta cheese; quinoa; toasted pistachio nuts; scallions; radishes; vinaigrette; chives; parsley
    • Categories: Dressings & marinades; Main course; Vegetarian
    • Ingredients: honey; white balsamic vinegar; ground ginger; wheat berries; extra-firm tofu; soy sauce; arugula; feta cheese; seedless red grapes; carrots; scallions; pistachio nuts
    • Categories: Dressings & marinades; Salads; Main course; Vegan; Vegetarian
    • Ingredients: extra-firm tofu; grapeseed oil; soy sauce; red cabbage; kale; salted peanuts; red onions; cilantro; avocados; oranges; limes; fresh ginger; Sriracha sauce; toasted sesame oil
    • Categories: Dressings & marinades; Salads; Main course; Summer; Vegetarian
    • Ingredients: basil; dried red pepper flakes; cooked white beans; Bibb lettuce; tomatoes; red onions; bocconcini mozzarella cheese; Parmesan cheese
    • Categories: Dressings & marinades; Salads; Main course; American; Vegetarian
    • Ingredients: romaine lettuce; cherry tomatoes; red onions; crispy chickpeas; Caesar dressing; Parmesan cheese; bread of your choice; garlic powder
    • Accompaniments: Seven-minute eggs
    • Categories: Dressings & marinades; Salads; Main course; Vegetarian
    • Ingredients: beets; Bibb lettuce; strawberries; canned gigante beans; feta cheese; pistachio nuts; mint; scallions; white balsamic vinaigrette
    • Categories: Soups; Main course; Side dish; Vegetarian
    • Ingredients: asparagus; chives; sourdough bread; garlic powder; yogurt; pea shoots
    • Categories: Soups; Main course; Vegetarian
    • Ingredients: carrots; celery; harissa paste; beluga lentils; vegetable stock; thyme; Swiss chard; feta cheese; dill; Greek yogurt
    • Accompaniments: Za'atar pizza dough flatbread
    • Categories: Soups; Main course; Vegetarian
    • Ingredients: dried red pepper flakes; cooked cannellini beans; vegetable stock; sherry vinegar; crusty bread; Parmesan cheese; scallions; chives; curly kale; blanched almonds; honey
    • Categories: Soups; Main course; Vegan; Vegetarian
    • Ingredients: coconut oil; yellow onions; ground cayenne pepper; butternut squash; vegetable stock; coconut milk; limes; basil; toasted coconut flakes; curry powder
    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: honeynut squash; onions; dried red pepper flakes; rigatoni pasta; Swiss chard; Parmesan cheese; toasted hazelnuts
    • Categories: Pasta, doughs & sauces; Main course; Summer; Vegetarian
    • Ingredients: red onions; tagliatelle pasta; dried red pepper flakes; corn on the cob; tomatoes; Parmesan cheese; basil

Notes about this book

This book does not currently have any notes.

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.

  • A farrotto for all seasons

    • westminstr on May 07, 2022

      I made a riff on the mushroom variation, adding peas. It wasn’t super popular at home. I would try again in instant pot but the farro took longer than usual & didn’t get tender enough. I just like it better cooked other ways.

    • joeljkp on July 04, 2022

      I've only made farro as pilaf, so this was a great change. So creamy and delicious! I made the squash variation with butternut squash, which was great. This one is probably a keeper for us for a whole grain-based dinner. The amount of salt wasn't specified, so I used probably 1/2 tsp with the onion.

  • Spicy-tangy-smoky pinto bean bowls

    • westminstr on March 10, 2022

      I used 1 tbsp smoked paprika & 2 of vinegar. Home cooked mayocobs beans. They were good but I prefer the similar NYT recipe. Served with chips, toppings, kale salad.

    • joeljkp on July 16, 2022

      Punchy flavor! Seemed vinegar-forward to me, and the large amount of smoked paprika did add some spice, though it wasn't front and center. We used the beans as a filling for soft tacos rather than as a bowl base.

    • 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.).

  • Cabbage-kale-tofu salad with citrusy ginger dressing

    • westminstr on February 01, 2022

      This was a fair amount of work to essentially recreate tofu super greens w tofu from Just Salad. It’s a good salad but I’d rather just buy it!

    • Lepa on February 07, 2022

      This was fine but not great.

  • Butternut squash soup with coconut milk and lime

    • westminstr on January 29, 2022

      This was good, easy to put together with orechopped squash. As others have said, needed a squeeze of lime. The garnishes were fun!

    • 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.

  • Chickpea-pasta mac and cheese with chopped tomatoes

    • westminstr on February 16, 2022

      This does not replace my go-to - Melissa Clark’s easy stovetop Mac n cheese. Hard to beat the effort to reward ratio on that one. My son didn’t appear to notice the different pasta but I did. Regular pasta is much more satisfying. My only change was to replace the garlic powder w a mashed clove of fresh garlic. My favorite part was the tomatoes. Even without the fresh thyme they were very tasty. Note - I used chickapea pasta which is made of chickpeas and lentils. Maybe banza is better?

  • Crispy cabbage pancakes

    • westminstr on February 11, 2022

      I love this kind of vegetable fritter even though I rarely make it. I thought these were good. Not sure how to compare to other recipes since I make them infrequently. Maybe a bit on the doughy side (all purpose flour) but flavor was good. Dipping sauce was easy & went well. O even ate it and I don’t think he’s ever eaten cooked cabbage before! However E didn’t like them too much. Served w miso sweet potatoes. They would not be enough on their own.

  • Spicy chickpeas with tomatoes and greens

    • westminstr on April 07, 2022

      This was … ok. It was really salty for some reason (I think the curry powder) & I wouldn’t repeat.

  • Crunchy-cheesy bean bake

    • westminstr on January 24, 2022

      This was really delicious w huge royal corona beans (pre-cooked in instant pot). I used parsley instead of thyme in the crumbs, and I thought 1 cup of crumbs was a lot. We had a small portion leftover. I’m curious to see how it is given comments here. Definitely would make this one again! Served w fennel salad - no bread needed.

    • Emily Hope on March 25, 2022

      Made this with RG Christmas Limas. Definitely added more than 3 ounces of cheese (though too be fair I also may have used more beans than specified as well). C declared he liked these better than the Smitten Kitchen pizza beans (!) because of the crunchy crust. Will be a repeat for us.

    • 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.

    • breakthroughc on March 03, 2022

      I'm an outlier on this recipe. It didn't work for us. I was neutral on it, but hubby did not like it. The crunchy cheesy topping was yummy, but the beans were kind of bland. Mr. B said they were one note. I could play with the spices, but I don't think I will tinker with it.

    • 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.

  • The creamiest hummus

    • westminstr on March 14, 2022

      This was a pretty solid hummus recipe. Used home cooked chickpeas which could have cooked a bit more. Need to adjust garlic, lemon for personal taste, but it worked pretty well.

  • Hot honey Brussels sprouts

    • westminstr on March 14, 2022

      These were good! Also they went very well w the hummus as recommended.

    • SomervilleCook on October 21, 2021

      Easy and delicious

  • Restuffed Japanese sweet potatoes with miso and chives

    • westminstr on February 11, 2022

      These were so delicious even without much in the way of chives. The miso butter & sweet potato combo is magical. Sadly neither kid likes sweet potatoes and this recipe did not convert them.

    • 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.

  • 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.

    • Lepa on February 07, 2022

      We really liked this version on Caesar dressing.

  • Salsa fresca

    • westminstr on March 10, 2022

      Had to leave out the onions. Why the red wine vinegar? Lime juice would be better. It was fast & easy.

  • 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.

    • skvalentine on April 13, 2022

      This was an interesting take on cornbread! I thought it was delicious but was maybe too sweet as an accompaniment for Chili Night. I'll definitely make it again but it might be more of a snacking cake.

  • 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!

    • hbakke on June 30, 2022

      The bean filling seemed to be missing some acidity, so I added lime juice and that perked it up. I didn't make the cilantro pesto, so that may have been the element that was missing for me. Overall, these were good tacos that I added salsa and other taco toppings to for 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.

  • Tofu with broccoli and spicy peanut sauce

    • MollyB on March 23, 2022

      Quite good! I really liked the peanut sauce, and the tofu cooking method worked perfectly. I roasted broccoli instead of cooking it in the pan after the tofu, and that had the broccoli and tofu ready at the same time (though it did get an extra pan dirty).

    • joeljkp on July 17, 2022

      A pretty easy dinner if you have some broccoli and tofu available - well-liked by the family. I served it over rice. Some lessons here: I mixed the tofu glaze in a cast-iron skillet that was already hot, so it caramelized and dried before I had the tofu ready. Better to mix the glaze in a small bowl and put it and the tofu in the pan basically together. The recipe also isn't clear on the broccoli florets vs. stems. I chopped the florets into 1/2-1 in pieces, then sliced the stems, and cooked everything together. The tenderness wasn't keeping up with the browning that way, so I put on the lid for a couple minutes at the end.

    • coryelizabeth on May 02, 2022

      Loved this. There are lots of recipes similar to this, but this was approachable, straightforward, and delicious. Will certainly make again.

  • Chickpea Caesar salad

    • MollyB on April 13, 2022

      Pretty good but I'm not sure I'd make it again as written. I liked the chickpeas on their own to snack on but didn't really like them in the salad (and they were quite hard to get on a fork). The croutons and dressing were tasty.

    • Lepa on February 07, 2022

      This is pretty good. We liked the dressing, but would make more next time. None of us loved the chickpeas so I might skip that if I made this again. Baked chickpeas are so ubiquitous these days. I keep trying them but just don't understand the appeal.

    • 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.

  • Spicy peanut sauce

    • MollyB on March 23, 2022

      Great sauce! It was hard to stop eating this when I was tasting it for seasoning! I used sriracha for the hot sauce - I might try some chile-garlic paste next time.

  • Stewy black lentils with chard and feta

    • bernalgirl on February 08, 2022

      I thought twice about using a full pound of lentils and instead added more vegetables: chard stems in small dice, and an extra carrot, celery stalk, and half onion, as well as a few cloves of minced garlic. I also added a bay leaf, as I usually would when making lentils or beans. I served it over brown rice with herby yogurt and feta, and enjoyed this quite a bit. There’s plenty left over for lunches and to freeze for another easy dinner, however this is neither as tasty nor any easier than other lentil recipes so I’m not sure I’d make it again.

  • 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

    • penguininaboat on March 31, 2022

      Used bottled teriyaki sauce which made it very fast weekday meal. Tofu hating husband noted the nice char from the skillet would make a nice side for green beans too.

    • coryelizabeth on May 02, 2022

      I bought this cookbook along with several others in an attempt to revitalize our dinnertime routine. Problem is, we love this recipe so much we just keep making it. I think I've made this for dinner five times since October! It is everything you want from a recipe with a name like this.

    • skvalentine on April 13, 2022

      This was just OK for me. I loved the way the tofu came out and will definitely use that cooking method again. I think I am just not a fan of teriyaki. I did appreciate how this came together as a very fast dinner (I had pressed the tofu the night before).

    • srahndennis on February 06, 2022

      Loved it! Didn't have green beans. Used green cabbage, red cabbage, mushrooms and red bell pepper. No mirin swapped sherry and used reduced sodium tamari. Just drizzled the sauce...

  • Veggie burgers

    • bernalgirl on February 04, 2022

      My family overwhelmingly despised this dinner. My teen wondered who this was intended to please, my husband asserted that this meal proved he could eat anything with enough ketchup. While I did not hate it, I observed that I mostly tasted the condiments and garnishes, in my case sriracha mayonnaise, brown mustard, and candied jalapeños. These do not taste bad, IMO, but they do not bring enough flavor or texture to warrant repeating.

  • 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.

  • 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.

  • 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!

  • 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.

  • Dill slaw

    • joeljkp on July 26, 2022

      Nice tasty slaw, and easy if you have the dill handy. I inadvertently skimped on the cabbage I think, so it ended up soupy in all the dressing. Definitely bias toward more cabbage or less dressing.

  • Crispy smoky tofu sandwiches

    • joeljkp on July 26, 2022

      These were easier than the recipe seems - though watch out for the marinade step. As written this takes 2-24 hr of forward planning. I used frozen (and thawed), pressed extra firm tofu and sliced it into two planks, so twice as thick as the recipe suggests. But the tofu was crumbly enough that I'm not sure how thinner patties would have held up through the flipping and frying. I fried up the extra trimmings also and these were really good as dippers in the sriracha mayo.

    • coryelizabeth on May 02, 2022

      These were great. I'm not convinced they needed the slaw on top, but that certainly added another layer of flavor and crunch.

    • breakthroughc on April 30, 2022

      We liked these. I did not marinate the tofu as I had not planned ahead. I did press it for a half hour. The breading was flavorful and it was a tasty sandwich. I also did not make the slaw, but did make the sriracha mayo. I served it with lettuce tomato and avocado. Definitely will make again and try marinating the tofu. I don't know if I will bother with the slaw.

  • Migas tacos

    • joeljkp on July 26, 2022

      This was an easy alternate taco filling for us - good taste, good protein. It wasn't the revelation the recipe text makes it out to be - basically huevos a la mexicana in a taco. But I'm not sure if the tortilla chips are supposed to retain some crunch in the final dish; I mixed them up early so they ended up soft in texture.

  • Tagliatelle with corn, tomatoes, "onion-bacon" and basil

    • joeljkp on August 17, 2022

      This is a real winner for a summer pasta. I've made it twice now, once with spaghetti and once with linguini. The family (adults anyway) loved it. I made no substitutes, but did leave off the basil since none was handy at the time.

  • Eggplant and tofu with sweet-hot chili glaze

    • coryelizabeth on May 02, 2022

      Another low-effort, unbelievably high-reward recipe from this book. The sweet-hot chili glaze is almost drinkably good, and the combination of custardy eggplant, roasted tofu, and crunchy scallions, radishes, and scallions is...well, I'm making myself hungry as I type. Make this one already!!

    • hbakke on June 21, 2022

      We liked this. The sauce initially seemed too sweet, but combined with the slightly bitter eggplant it was perfect. I think the crunchy topping are essential for the added texture. I would make this again.

    • snoozermoose on May 29, 2022

      This was pretty tasty if a little one-note. The sweet-hot chili glaze is quite sweet as well so be warned if that's something you're averse to. Also, this doesn't make enough for four people. Between the two of us, we ate it all.

  • Roasted beets with herby yogurt and pistachios

    • Jviney on July 26, 2022

      I really enjoyed this, made it for myself because no one else in the family would try it. The yogurt has a nice kick from the horseradish and it all works together really nicely. Nice recipe.

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

    • hbakke on June 28, 2022

      I added extra arugula to make this more of a salad and used the suggested blend of balsamic and white wine vinegar as a substitution for white balsamic. I cooked the wheat berries in a pressure cooker ahead of time to save time later. We both really liked the combination of ingredients, crunchy, salty, and sweet from the pistachios, feta, and grapes. I would make this again.

    • 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.

  • Sweet-hot chili glaze

    • hbakke on June 22, 2022

      Nice, simple sauce. Spicy, but on the sweeter side. I thought it paired well with this books Eggplant and tofu recipe.

  • Basic baked tofu

    • breakthroughc on February 16, 2022

      Hands down the best tofu I've ever made. It was crisp and flavorful and very easy. I will use this method of cooking tofu for lots a different dishes.

  • Refried black bean tostadas with avocado and pickled onions

    • breakthroughc on March 15, 2022

      This essentially the black bean burrito recipe from her first book. Instead of making burritos you use the black bean mixture on tostadas. I used store part tostadas and we enjoyed this variation for an easy weeknight meal.

  • 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.

  • 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.

  • Artichoke dip pizza

    • fishfeeder on June 08, 2022

      Really yummy and very easy! Added the extra spinach.

  • Teriyaki sauce

    • srahndennis on February 06, 2022

      Really liked this and very easy! Swapped sherry for mirin. Just drizzled on veggies/tofu/brown rice.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • 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!

Other cookbooks by this author