The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day: A Cookbook by Martha Rose Shulman

Notes about this book

  • PennyG on April 24, 2016

    Martha does a wonderful class on Craftsy highlighting recipes from the "Big Bowls" chapter of this book.

Notes about Recipes in this book

  • Lentil minestrone with leeks, cabbage, and kale

    • Wlow on March 10, 2020

      Very good with leeks and kale (left out cabbage, served kale in the side). Will try with French lentils next time.

  • Garlic soup with green vegetables

    • Wlow on March 11, 2019

      3/19 Great with orzo, bread for croutons, leftover broccoli, fresh thyme, chunk of old pecorino for umami. T liked, except for crouton. 5/19 Great with orzo, sugar snap peas (bite-size pieces).

  • Garlic soup with greens

    • Wlow on April 30, 2018

      Much better flavor than Garlic Soup template recipe (which had a watery flatness) but also added chunk of pecorino for umami and had backyard eggs... Son was sick so may not have been keen for that reason, but I loved it.

  • Eggplant and tomato risotto

    • eliza on October 12, 2024

      Very good risotto. I had eggplant already cooked, and roasted tomatoes, so this was fairly straightforward. I did use chicken stock so mine is not vegetarian. I also ran out of basil so mine had dill on it. Will def repeat this.

  • Stir-fried brown rice with tofu, cabbage, carrot, and red pepper

    • Wlow on April 14, 2017

      Didn't follow exactly but turned out well. Tried chili-garlic paste instead of fresh garlic, didn't have scallions. Next time would try fresh garlic and scallions or garlic chives. Kids didn't like cabbage. Maybe Chinese cabbage would be more delicate.

  • Stir-fried rice noodles with greens and red pepper

    • Wlow on September 05, 2020

      Good with brown rice pad Thai noodles but try with thin rice vermicelli next time. Tried to include chard stems as first item stir-fried but didn’t cook long enough. FIrm tofu fell apart and stuck in wok. Extra-firm would be better. Used Better than Bouillon vegetable broth base instead of homemade stock. Try another time with recommended stock. Kids and I liked it but didn’t love it.

  • Yeasted whole wheat olive oil pastry

    • eliza on January 04, 2025

      Decided to try this as an alternate to a regular short crust pastry. Very easy to make; it’s a good idea to look at the timing as there are several rest periods to take into account. I used a combination of sifted red fife and emmer flour for the whole wheat portion. Important (as she says) to roll thinly. I made and baked a half portion and froze the rest. My smaller galette took about 35 min to bake at 375 fan. This is more bready than a regular short crust, but it’s a good alternative. I do prefer the short crust though as I think flavours of the filling come through better.

  • Mediterranean vegetable galette

    • eliza on June 15, 2022

      Page 232. This is one of her template recipes. I made the galette with a different pastry. Very tasty.

    • eliza on August 23, 2024

      I made this galette again with the greens and chickpea filling, and it's one of my favourite ways to eat greens. This time I used tuscan kale from the garden for the greens, rosemary and dill for the herbs, and used an English cheddar for the cheese. My egg was from my sister’s chicks. Make sure your cooked kale is well chopped! I always add extra sumac to the greens mixture as well as a little lemon or lime juice. For the pastry, I pulled some out of the freezer and I think it was from the All Day Baking book; any pastry you have would work here. We had this with the soy marinated tomatoes from Tenderheart and it was a delicious meal.

  • Greens and chickpea filling (for galette)

    • eliza on June 13, 2022

      Page 237. I made the filling only and it’s delicious. I used kale and chard with herbs as well as onion and garlic from the garden. I added green onion with mint, oregano, and dill, and used feta cheese. I loved the addition of zataar and added a bit more sumac and some lemon juice. I used some of the filling with home made nettle pasta which was very good. I plan to make the rest into a galette with a different pastry recipe.

    • eliza on December 17, 2024

      Made this filling again with kale fresh from the garden, my own garlic, and some dark chickpeas. I also added some sliced cooked potatoes to the mix and had it as a quick lunch. Really good; will make this way again.

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Reviews about this book

  • ISBN 10 1623361303
  • ISBN 13 9781623361303
  • Published Apr 22 2014
  • Page Count 290
  • Language English


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