Cafe Flora Cookbook: More Than 250 Vegetarian and Vegan Recipes from the Renowned Seattle Restaurant by Catherine Geier and Carol Brown

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Notes about Recipes in this book

  • Roasted garlic Dijon lentil soup

    • breakthroughc on January 31, 2023

      Really good lentil soup with a different flavor profile than most lentil soups. I used 2 Yukon gold potatoes. I added extra Dijon at the end, next time I will start with 2 Tablespoonw. I also added a splash of red wine vinegar at the end. Will make again.

  • Mushroom Madeira stew

    • Nancy402 on January 23, 2014

      Delicious. Perfect fare for a chilly winter night.

  • Indian chickpea stew

    • lajaxon on June 29, 2015

      Nice standard and easy chickpea stew recipe. Nothing special about it that makes it stand out from all the other chickpea stew recipes.

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  • ISBN 10 1557884714
  • ISBN 13 9781557884718
  • Linked ISBNs
  • Published Apr 01 2006
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher H.P.Books,U.S.
  • Imprint H.P.Books,U.S.

Publishers Text

For more than a decade, Seattle's award-winning Cafe Flora has been serving up ingenious vegetarian and vegan dishes which have become so popular that even meat lovers long for the taste of their Portobello Wellington or Oaxaca Tacos. Now, from brunch dishes to appetizers and main courses to sides, salads, and condiments, here are 250 of its original recipes-with detailed instructions, clearly presented, to save time cooking and cleaning up. Along with serving and presentation suggestions, substitutions where appropriate, and a host of other culinary tips and advice, Cafe Flora Cookbook embodies the true genius of this inventive restaurant.


Catherine Geier, who became the Executive Chef at Cafe Flora in Seattle in 1995, is now the head of special projects and publications. She is also a chef and Director of Food Services for the Tierra Learning Center, a 320-acre retreat in the Cascade Mountains of Washington state.

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