Food Matters: A Guide to Conscious Eating with More Than 75 Recipes by Mark Bittman

  • Boiled or steamed vegetables, as you like 'em (page 132)

    from Food Matters: A Guide to Conscious Eating with More Than 75 Recipes Food Matters by Mark Bittman

    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; lemons
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Notes about Recipes in this book

  • Tabbouleh, my way

    • PennyG on October 06, 2013

      I use this as my template tabbouleh recipe. Usually I make a tabbouleh "base," including the bulgur, parsley and scallions mixed with the vinaigrette. I keep this in the fridge then when ready to eat I add tomatoes, olives, radishes, edamame ... whatever! I often take this to work for lunch.

  • Curried lentil soup with potatoes

    • 5Pickles on September 03, 2010

      I haven't made this as it appears but I did make it when I needed to use up some butternut squash. I skilled the potatoes and zucchini and used Thai red curry paste instead of the curry powder and it was outstanding!

  • Creamy carrot soup

    • jenmacgregor18 on April 02, 2015

      Made it with carrots & parsnips--excellent with lots of fresh black pepper.

  • Noodles with mushrooms

    • mharriman on March 04, 2022

      I love mushrooms and dried porcini broth, and I was hoping those would carry this very basic recipe, but alas, they didn’t, even with copious amounts of freshly ground pepper during the cooking of the mushrooms and afterwards. I added a tablespoon of dry sherry to the mushrooms without much improvement to the finished product. Quite bland. Probably won’t repeat unless I’m wanting a very neutral-tasting pasta meal.

  • Eggplant and chicken Parmesan

    • Lindabeautiful on October 07, 2017

      Very tasty, added a layer of prosciutto

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  • ISBN 10 1416578978
  • ISBN 13 9781416578970
  • Published Dec 30 2008
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Simon & Schuster


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