• NHNonni on November 29, 2011

  Jeanne Lemlin's cookbooks came into my life when I was learning to cook vegetarian dishes. I've loved all of her books and have been disappointed that there hasn't been a new one in several years.

Notes about Recipes in this book

• Stuffed cherry tomatoes

  • cilantrolime on July 10, 2014

    It's pretty. Good for entertaining. Too much work for every day affairs.

• Tamari almonds

  • dmass on March 17, 2018

    These almonds are easy, and a great snack. My husband and I love them. They are not too spicy. I usually add a little bit more cayenne, but we like spicy food.

• Eggplant caviar

  • cilantrolime on July 10, 2014

    A Russian friend said the taste is very authentic. Should peel the eggplant.

• Curried barley and mushroom soup

  • margiebh on January 02, 2015

    Strong flavors from Indian spice ingredients that I don't often use---probably the ground cardamom and ground coriander. I liked the soup but my family didn't seem to. I'm enjoyed leftover cups of the soup for lunches.

• Lentil soup with garlic

  • Brikl on January 28, 2017

    Page 40

  • Brikl on February 05, 2017

    Rather boring. It needed at least a bay leaf or broth or something.

• Corn chowder

  • Waderu on November 21, 2010

    I added 1/2 lb of chopped clams and 3/4 lb cod diced. Simmered them in the milk before adding to the chowder.

• Crunchy lentil salad

  • stacey on September 14, 2010

    This makes a perfect packable lunch on a winter's day.

  • Brikl on January 28, 2017

    Page 78

  • Brikl on January 28, 2017

    I prefer this made with red wine vinegar and not crunchy but with the lentils cooked 25 minutes and the veggies chopped in the food processor. One of my very favorite dishes.

• Fettucine Margherita

  • shamby on September 13, 2013

    p. 126

• Fettucine with asparagus in lemon cream sauce

  • shamby on September 02, 2013

    p. 127

• Cheesy stuffed potatoes

  • shamby on August 22, 2013

    p. 151

• Green bean salad with lemon, dill, and feta cheese

  • Nancith on March 06, 2014

    Didn't have any red onion, so I used granulated onion in the dressing. Very fresh tasting. This would be great in the summer with fresh garden green beans.