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Still Life with Menu Cookbook: Fifty New Meatless Menus with Original Art by Mollie Katzen

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Notes about this book

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Notes about Recipes in this book

  • Almond-orange sauce

    • eliza on February 14, 2016

      I make this sauce to go with the millet dish as suggested, and I also put it on various other veggie and grain dishes. I usually cut back on the orange zest a bit. The almond butter version is much better than peanut imo.

  • Applesauce-cocoa cake

    • eliza on March 08, 2017

      I liked this cake. It's quite large, so I made 2 smaller cakes. I added all the spices plus espresso as noted by a previous reviewer, and also increased the cocoa powder. I would consider increasing the spice a bit next time. Small bundt took 45 minutes, small round cake took 30 minutes in my convection oven. Would be nice served with berries etc for company. Edited to add: I wanted to add that this cake keeps extremely well at room temperature or in the fridge. The taste seems to improve over time too.

    • TrishaCP on October 05, 2013

      This cake is amazingly moist and flavorful. I used the optional spices, and to my mind, they really aren't optional- they add depth to the cocoa powder that can't be replaced. The one thing I would play with next time would be the amount of butter. Given the ground walnuts, yogurt, and applesauce already in the cake, I would think the butter could be greatly reduced if not totally omitted.

    • jzanger on January 22, 2011

      Fantastic cake although I adapted it here and there, adding espresso powder, omitting the orange zest, increasing the cocoa by 50%, adding chocolate chips, subbing almonds for walnts and making a few other small changes. Definitely will make again.

    • Globegal on October 05, 2014

      Made 10-4-14. Looked for recipe to use up applesauce I made with Apple Pie Spice that didn't particularly like the taste. Added the optional spices. Chopped nuts with nut mill on fine. Baked in mini bundt pan for 22-23 minutes. Made 12 cakes Reminds me of a plain chocolate doughnut -- with nuts and a hint of applesauce & spices. Minimally sweet, as she says in her book. Definitely a keeper.

  • Avocado and grapefruit on greens with grapefruit vinaigrette

    • TrishaCP on June 21, 2013

      Avocado and grapefruit are two of my favorite ingredients, and I enjoy their melding in this salad. The recipe calls for walnut oil, which I imagine would be great, but I didn't have any on hand so just used olive oil instead. Looking forward to trying this again once I have walnut oil back in my pantry.

  • Cabbage, carrots, and onions with sesame

    • eliza on February 26, 2017

      A very simple and really good vegetable dish that lends itself well to substitutions. The sesame salt would probably go well with most stir fried veggies; I've substituted green beans for the cabbage, and also added mushrooms. Very tasty.

  • Chocolate chip-mint cookies

    • jzanger on January 01, 2013

      Been eating these for years. Very chocolatey!

  • Chocolate ginger snaps

    • Globegal on October 19, 2014

      Easy to make with good flavor.

  • Coconut creamed vegetables

    • Krisage on January 13, 2014

      Made a few modifications--canned tomatoes, coconut milk from a can instead of preparing from scratch, and red chili paste (contains lemongrass) instead of chile powder and fresh lemongrass. We quite enjoyed it.

  • Millet and vegetable pilaf

    • eliza on February 26, 2017

      I used quinoa instead of millet and cooked it separately for this pilaf. Served with the almond-orange sauce in the same book, this was delicious.

  • Miso-almond sauce

    • eliza on March 03, 2016

      Another simple sauce recipe from this book. I use a white miso and sometimes add tahini instead of the almond butter. Good on grains and roasted veggies of all kinds. It is quite watery so I sometimes adjust the amount of water added for a thicker sauce, and it can also be a bit salty depending on the type of miso used.

  • Potato latkes

    • MWFhome on May 17, 2014

      I made a leek and potato quiche with chives based on this recipe. Mixed and cooked the potato pancakes with leeks instead of onion and added the chives, then put the whole mixture, browned pancakes mushed together, into a buttered pan and added quiche liquid (eggs, milk or cream, and seasonings including paprika). Baked, it came out delicious- Thanks to Ms. Katzen for a good base for this dish.

  • Roasted and marinated green beans with onions and garlic cloves

    • lorloff on September 16, 2017

      I could not agree more with Eliza. This is a wonderful green bean dish each to make, delicious, good for a weeknight and brings out the flavor of all ingredients wonderfully.

    • eliza on March 26, 2014

      This is a fantastic way to prepare green beans. I tried the recipe as written years ago and have tried many variations since then. A great way to use up extra beans from the garden; they are even good cold right out of the fridge.

  • Southwest salad with black beans and corn

    • lorloff on August 10, 2016

      Excellent. I added more peppers and ground the cumin. I used dried green chipotle for the red pepper. Used boxed organic beans because I did not have time to soak and cook the beans from scratch this time. It came out really well.

    • ccmcooks on August 13, 2011

      This is one of my go-to recipes for summer potlucks -- people rave about it. I use a lot less oil than the recipe calls for and don't usually add the tortilla strips, and it still turns out delicious. It's also easy to add in some extra peppers for more veggies without throwing off the balance. Toasting the cumin seeds is definitely worth it.

  • Szechwan green beans

    • nadiam1000 on November 06, 2016

      delicious fast and easy way to cook green beans - I added some red pepper flakes and used about a tsp of kosher salt. served them with some Ponzu sauce - will definitely make again

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  • ISBN 10 0898152364
  • ISBN 13 9780898152364
  • Linked ISBNs
  • Published Dec 01 1988
  • Format Paperback
  • Page Count 350
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

Culinary and fine artist Katzen provides 55 diverse meatless menus for today's "increasingly complex schedules." Her focus is on presenting an esthetically appealing ethnic meal, nutritionally sound and prepared with easily found ingredients. Katzen's sophisticated vegetarian cuisine has a light touch. Her recipes now use relatively little butterfat and few rich dairy products. Traditional fare is represented (Irish soda bread, Tuscan bean soup, chocolate chip peanut butter cookies). More adventurous are the Thai garlic soup, pesto and peppercorn torta and spinach souffle paprikash. Menus for pasta dinners, stir-fry dinners, breakfast, brunches and teas, and "good" fast food suggest dishes for several meals. Do-ahead steps designed to minimize work time are included with all menus containing more than two dishes. Full-color reproductions of Katzen's original still lifes precede each menu.

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