Vegetarian Planet: 350 Big-Flavor Recipes for Out-of-this World Food Every Day by Didi Emmons

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Notes about Recipes in this book

  • Beet and cucumber gazpacho

    • Laura on April 23, 2011

      Pg. 88. This soup has a nice flavor and it's attractive. Be sure to grind the spices after toasting and before adding to the mixture -- they do not break up in the food processor.

  • Curried lentil stew

    • Lindalib on April 16, 2013

      This was good, farily quick to prepare involving mostly chopping and simmering. I substituted dry vermouth for the sherry and it didn't seem to make too much difference. I would definetly make this again.

  • Hot artichoke and cheese dip

    • Emily Hope on November 06, 2012

      Unsurprisingly delicious (what's not to like about artichokes mixed with cheese and mayonnaise?), this comes together very quickly in a food processor, takes about half an hour or so in the oven, and is a hit at every party I've made it for (many). Can be doubled for a big group and put in a bigger baking dish, though that strains the capacity of my large food processor. I've tried it with Neufchatel and low-fat mayonaise before (as she suggests in the headnote) and seem to recall that it was good that way as well. The only problem I've run into is that a couple of times the onions have been a bit too assertive; may want to slightly reduce the amount if your onions are very strongly flavored. [November 2012, served at housewarming with many other dips plus chili and black bean pumpkin soup.]

  • Chilled mango soup

    • puffinpower on July 02, 2012

      Here in Portland, OR, we have to wait a long time every year for the type of weather that is cold enough to want a chilled soup, but when that day finally arrives, this is my go-to - so yummy!

  • Asparagus and mushroom stew over quinoa

    • puffinpower on July 02, 2012

      Mostly I love every recipe I've tried from my well-worn, very dog-eared copy of this book, but I find this dish very "meh." The sauce just seems very thin and bland to me.

  • Chile and zucchini quesadillas

    • puffinpower on July 02, 2012

      I've been making this for years and keep coming back to it. These make for a super-easy weeknight supper that helps use up all of the inevitable excess of zucchini from the garden!

  • Sweet potato-tortilla pie

    • Nancith on December 29, 2017

      I like this dish--an interesting combination of flavors, & rather easy to put together. Unfortunately no cilantro was at hand which would have added a nice piquancy (altho my hubby didn't mind the lack at all). Went well with a green salad for supper.

  • Fennel risotto

    • Nancith on November 12, 2018

      This was quite a lovely risotto. The idea of the sauce is appealing, but mine was rather wimpy since I had to use half and half instead of heavy cream, & out of season tomatoes. The risotto worked nicely with the dry vermouth (had no sweet white wine), but would definitely like to try it again with all the recommended ingredients.

  • Spaghetti with spaghetti squash

    • Nancith on October 14, 2016

      Lots of flavors happenin' in this dish. Really like the contrasts in textures & flavors. My big difficulty was that the toasted breadcrumbs got soggy. Next time I'll add them at the very end or sprinkle on top when serving. After all the chopping, it goes together reasonably easily. Probably would be easier to cook the spaghetti squash ahead of time, get it out of the shell so it's ready to go before starting the rest of the recipe & saute briefly before mixing in w/ the rest. That might also help the breadcrumbs stay crispier.

  • Caribbean sweet-potato salad

    • Nancith on August 20, 2016

      A really nice twist on potato salad--cucumbers & peanuts added crunch & flavor, while the cilantro-lime dressing jazzed it up with a piquant tartness. Didn't use corn, since we were already having corn-on-the-cob. I imagine it would be a good addition.

  • Falafel burgers

    • Wlow on May 01, 2019

      5/00 Wonderful; 3/02 Not very digestible—don’t give up!; 11/07 Canned chickpeas work well – if very soft, cooked from dried, creates mashed potato texture, pleasant but not firm enough

  • Soba with toasted sesame seed sauce

    • Wlow on May 17, 2018

      4/05 Very good with balsamic vinegar and asparagus

  • Indian spiced rice

    • Wlow on April 03, 2014

      4/3/14 Have struggled to get rice to cook fully, with and without lentils. In past tried brown basmati rice (cooked longer) but even white basmati still not quite done, perhaps slowed down by cold defrosted peas? Red lentils did not cook fully, don't see how brown lentils would cook in same time as white rice as suggested. Pleasing, delicate flavors (used less nutmeg).

  • Butter bananas with toasted cashews

    • Wlow on May 05, 2019

      Amazing (NK). Used orange juice and brown sugar.

  • Barley, kale, and kidney bean stew

    • Hawley on November 11, 2015

      This made a a lot. It also took longer to cook than the recipe stated. However, we thought that it was tasty and would make it again.

  • Penne with red pepper sauce and broccoli

    • Hawley on October 21, 2015

      This was tasty and pretty easy to make. We would eat it again as is. But would also just make the sauce and serve it on something else.

  • Hearty Korean pancakes

    • Hawley on October 28, 2014

      Husband was pleasantly surprised by this unassuming dish. He declared it a keeper. I found the pancakes a bit bland on their own, but the dipping sauce and serving with a spicy saucy vegetable helped. Would make again.

  • Carrot coffeecake with poppy-seed streusel

    • helskitchenvt on August 05, 2016

      I think this recipe tastes very healthy (not in a good way), but everyone I've served it to (and it's been a lot of people) thinks it's about the best thing ever to arrive at a breakfast table. So, I'm overruled. You do definitely need a food processor to make it.

  • Green slaw

    • rionafaith on October 28, 2017

      p. 144 -- Used this as a jumping off point but made several tweaks. I used one small red onion, halved and sliced as thinly as possible. I didn't use basil and parsley, instead I added a whole bunch of cilantro, finely chopped. (We were serving this with tacos and I thought the flavors would go better.) I also added the juice of half an orange, since I had it in the fridge and I thought it would help temper the lime juice that seemed a tad strong to me. It went very well with our pork tacos! I'd like to try making it as written sometime in the future.

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  • ISBN 10 1558321144
  • ISBN 13 9781558321144
  • Published Aug 01 1997
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Harvard Common Press,U.S.
  • Imprint Harvard Common Press,U.S.

Publishers Text

Vibrant flavors from every corner of the earth & straightforward cooking techniques add up to 350 vegetarian dishes at once bold & delicious, soothing & homey.

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