Passionate Vegetarian by Crescent Dragonwagon

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  • Eat Your Books

    2003 James Beard Award Winner

Notes about Recipes in this book

  • Beans-and-greens enchiladas

    • Waderu on December 31, 2010

      This recipe was great. I used brussel sprouts instead of cabbage, added frozen red pepper strips and only 1/2 lb spinach. Used one can low fat refried pinto beans instead of the dehydrated flakes and for the sauce I used a package of Frontera Grill enchilada sauce and half a jar of Frontera Grill roasted tomato, jalapeno and cilantro salsa. Left out the fresh cilantro and jalapeno. I will definitely be making this again.

  • Dairy Hollow House skillet-sizzled buttermilk cornbread

    • Waderu on July 04, 2013

      Amazing - used a combo of oat flour and whole wheat flour with cornmeal.

    • Aylish on June 21, 2011

      Good cornbread. I added more salt, jalapeno, .5 cup heavy cream and a little more oil for moisture. Then brushed the top with honey and butter

  • Roasty-toasty potatoes, carrots, and onions

    • Waderu on October 17, 2010

      I liked the parboiling - didn't use two pots. Did the carrots, then the potatoes. I cut everything up beforehand too. Used an asian chili oil and at 3 minutes added the soy blended with some fresh ginger and garlic salt.

  • Cupboard enchilada sauce

    • Couture911 on November 07, 2012

      An easy way to make decent enchilada sauce in a pinch.

  • Salad of limas, green beans, and chickpeas with lemon and parsley

    • Recluse on February 01, 2012

      I love the variety of bright colors and fun shapes in this, but would prefer a more assertive seasoning. On the other hand, the recipe as is would probably be perfect for children or picky eaters. I also steamed the green beans and frozen lima beans simultaneously, since they had the same steaming time and I saw no reason not to. It worked fine. Overall, this recipe is cheap, easy, and nourishing, so I'll be sure to try again with different/more seasoning.

  • Ronni's skillet-sizzled Kentucky buttermilk cornbread

    • chessa on January 20, 2012

      This my favorite, go-to, classic white cornmeal cornbread! Great with honey butter.

  • Roasted red pepper soup with a cilantro-jalapeño swirl

    • finnsmom64 on October 27, 2019

      Love the beans in this, added lots of creaminess without the cream. Miso added depth of flavor and the lemon rounded everything out. Did make the cilantro jalapeno swirl but great without it.

  • Cilantro-jalapeño swirl

    • finnsmom64 on October 27, 2019

      Doubled the cilantro and added olive oil. Left seeds in peppers for added heat. Nice addition to roasted pepper soup.

  • Tofu cream of fresh herbs and new potato soup

    • imaluckyducky on June 14, 2013

      This soup freezes well if you reheat on the stove top and add some water or stock as it heats through. This was one of the first things I made for a bunch of meat-eating friends, and they couldn't tell that the "cream" was tofu! The fresh herbs really make this dish sing, so don't skimp on them.

  • Traditional Asian-style marinade for tofu

    • imaluckyducky on January 16, 2020

      5 stars! Classic flavor profile, easy-to-find ingredients with substitutions, and creates a robustly-flavored tofu that is excellent baked and thrown into stir-fries.

  • Spring sformati with mirepoix

  • Chicken-style gravy

    • lemoneater on November 24, 2013

      Nyeast = nutritional yeast

  • Peach pie in an oatmeal-almond crust

    • Nancith on July 01, 2017

      The peach filling and the streusel topping tasted very nice, but the crust was a disappointment. It was meant to be a crispy-crunchy texture, but remained quite soft except for the edges; don't know if this was because the pastry was a bit too moist, or because I used a glass pie plate rather than metal, or both. I ended up throwing in a few (unpeeled) apricots since my peaches were insufficient.

  • Traditional Asian-style "crisping" marinade and method for oven-baked tofu

    • Nancith on June 23, 2015

      Nice flavor & chewy texture for this baked tofu, but, boy, did it stick to the pan even with the recommended double coating of non-stick spray.! Need to figure out a way to prevent that for future preparation.

  • Blue moon mashed or smashed potatoes

    • Nancith on August 18, 2015

      Wow, over-the-top richness in these mashed potatoes, with buttermilk, half & half, butter, Neufchatel cheese & blue cheese added in! Didn't leave the skins on as suggested, nor did I have time to run the dish under the broiler as suggested, but will try next time.. This would be a great dish for company.

  • Golden curried cabbage, chickpeas, and couscous

    • Hawley on January 15, 2014

      Liked it and would make again, but found it to be a bit dry. Next time I will add more seasonings and use less couscous.

  • Spaghetti pancake

    • Hawley on January 19, 2014

      Good use of leftover spaghetti. A green salad with tart dressing would go well. Mine didn't get super brown. Too much spaghetti (I didn't measure what I had leftover) or not a long enough cooking time? Not sure.

  • Angel biscuits

    • damazinah on August 04, 2017

      These are absolutely divine! A little more work than regular biscuits, but the flavor is indescribably good!

  • Giant eggplant-stuffed portobello caps

    • agfloyd on January 27, 2017

      The recipe calls for two ingredients not indexed here: Pickapeppa sauce and textured vegetable protein (TVP).

  • Ethereal buttermilk-oatmeal pancakes

    • swordfern on February 05, 2017

      My batter is fairly thin - let sit for an extra 30 mins after adding in the flours but before folding in eggwhites. The resulting pancakes are fairly flat... *sigh*.

  • Old-fashioned, all-day, baked beans, Boston (Mountain)-style

    • wlmich on February 10, 2017

      I make these often. Far better than baked beans from a can. My entire family gobbles them down when I bring them on our annual camping trip.

  • Casserole of slow-cooked calypso beans with orange and onion

    • wlmich on February 10, 2017

      One of my favorites in this hefty tome. Flavor is reminiscent of baked beans, but with lovely orange notes. Excellent for lunch the next day.

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  • ISBN 10 1563057115
  • ISBN 13 9781563057113
  • Linked ISBNs
  • Published Oct 14 2002
  • Format Paperback
  • Page Count 1,120
  • Language English
  • Countries United States
  • Publisher Workman Publishing
  • Imprint Workman Publishing

Publishers Text

2003 James Beard Award Winner! Vegetarian/Healthy Focus Category!

Here are all the basics of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions, and Olives) to the American South (Black-eyed Pea Ragout). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pastas and pies. You'll soon up soups and stews, and delight in desserts from simple to swoonworthy.

Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving carnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant. Packed with 1,000 seductive, sexy, and utterly delicious recipes.

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