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

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  • 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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  • Sautéed vegetables (page 133)

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

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; olive oil
    show

  • Roasted vegetables (page 134)

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

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; olive oil
    show

  • Grilled or broiled vegetables (page 134)

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

    • Categories: Grills & BBQ; Side dish; Cooking ahead; Picnics & outdoors; Vegan; Vegetarian
    • Ingredients: vegetables of your choice; lemons
    show

  • Nicely dressed salad greens (or anything else) (page 134)

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

    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: greens of your choice; sherry vinegar
    • Accompaniments: Vegetable pancakes
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  • Whole grains without measuring (page 136)

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

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  • Couscous (page 137)

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

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: whole wheat couscous
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  • Bulgur (page 137)

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

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: bulgur
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  • Pot of beans (page 139)

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

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: dried beans
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  • Pot of lentils or split peas (page 140)

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

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: lentils; split peas
    show

  • Pot of fresh (or frozen) shell beans (page 140)

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

    • Categories: Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: shell beans
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  • Chili powder (page 143)

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

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  • Med mix (page 144)

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

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  • Hot curry powder (page 144)

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

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  • Fragrant curry powder (page 144)

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

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  • Five-spice powder (page 145)

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

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  • Sesame shake (page 145)

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

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  • Salsa, any style (page 146)

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

    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: white onions; tomatoes; chiles; limes; garlic; parsley or cilantro
    • Accompaniments: Grilled or broiled kebabs
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  • All-purpose tomato sauce

    All-purpose tomato sauce (page 147)

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

    • Categories: Quick / easy; Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: canned tomatoes; onions
    • Accompaniments: Whole grains without measuring
    show

  • Fresh tomato sauce (page 148)

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

    • Categories: Sauces, general; Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: tomatoes; onions
    show

  • Homemade cooked salsa (page 148)

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

    • Categories: Dips, spreads & salsas; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; cilantro; onions; garlic; chiles
    show

  • Garlicky tomato sauce (page 148)

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

    • Categories: Quick / easy; Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: canned tomatoes; garlic
    show

  • All-purpose tomato sauce spiked with sausage or meat (page 148)

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

    • Categories: Quick / easy; Sauces, general; Cooking ahead
    • Ingredients: Italian sausages; canned tomatoes; onions; ground meat
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  • Quick vegetable stock (page 150)

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

    • Categories: Stocks; Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: parsley; carrots; potatoes; celery; onions; garlic
    show

  • Quick shrimp or fish stock (page 151)

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

    • Categories: Quick / easy; Stocks; Cooking ahead
    • Ingredients: shrimp shells; parsley; fish bones and trimmings
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Notes about this book

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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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