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Vegetarian Suppers from Deborah Madison's Kitchen by Deborah Madison

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her round-up of the best 2007 cookbooks at NPR Kitchen Window

    See Dana Treat's review of this cookbook and a sample recipe.

  • Eat Your Books

    See Susie's review of this cookbook in her round-up of the best 2007 cookbooks at NPR Kitchen Window

    See Dana Treat's review of this cookbook and a sample recipe.

Notes about Recipes in this book

  • Red sweet potato curry with tofu, bok choy, and caramelized onions

    • lselke on September 02, 2010

      Tasty but somewhat awkward to pull together. A lot of pans for a modest profit.

  • Sautéed heirloom tomatoes on garlic-rubbed toast

    • lselke on September 03, 2010

      Simple as can be, but delicious.

  • Wine-braised lentils over toast with spinach and red pearl onions

    • lselke on September 03, 2010

      Another tasty recipe that's just a little fussy for every day.

  • Summer potatoes stewed with eggplant, peppers, and olives

    • Avocet on August 11, 2017

      This seemed a bit bland, so added some white wine, red pepper flakes, more garlic, and some basil, which pepped it up.

  • Chickpeas and chard with cilantro and cumin

    • Christine on June 11, 2014

      I received Swiss chard and cilantro in my first CSA box of the season, and this was one of the few recipes in my collection I also had all the remaining ingredients for on hand. It was a little time consuming for a weeknight, but it turned out quite delicious. I really love the flavor combination of cilantro and cumin. I may have over-salted a bit, but that was a silly mistake on my part that I will be more careful about next time. I sometimes worry too much that a "healthy" dish will be bland that I am a little overzealous with the salt and pepper -- oops! I couldn't really imagine eating this as a full meal on its own, so I served it over quinoa. I think it would also be good served over couscous. I only used half the amount of chard called for as suggested in the recipe headnotes -- Madison says she likes the dish chard-heavy, but I liked the proportions better using the smaller amount (and that's all I had!)

    • Emily Hope on November 18, 2010

      This is tasty and nourishing, if not earth-shattering. Pretty simple to make, as I recall.

  • Gnocchi with winter squash and seared radicchio

    • Christine on February 16, 2015

      I was consultant rather than cook for this recipe since my mom made it for us while visiting when I wasn't feeling well. We skipped the radicchio, but did make the optional sauce which was really delicious. Roasted the squash instead of sauteeing or steaming as that is our favorite way to prepare it. Perfect served with some Romano cheese on top.

    • Nancith on October 01, 2014

      Wow! Delicious! I prepared the butternut squash the alternative way, by slowing browning in olive oil rather than steaming, and also made the broth-y sauce suggested. Definitely a recipe to make again, & special enough for guests.

  • Pasta and chickpeas with plenty of parsley and garlic

    • kjwright on July 07, 2011

      Quick and easy pantry-based dinner. The final flavor is greater than the sum of the ingredients, and great protein for a meatless meal.

    • clcorbi on November 01, 2017

      I think I've tried all of Deborah Madison's chickpea and pasta recipes at this point, and this one was good just like all the others. I think I prefer her recipe in Vegetarian Cooking for Everyone that has sage and garlic, though. That one has you simmer the aromatics in oil and then pour it over the pasta and chickpeas, which makes a really flavorful finished dish.

  • Labor Day spaghetti with golden peppers, black olives, and sun gold tomatoes

    • priyamaine on October 03, 2010

      Flavorings are delicious, but more fresh herbs and garlic would have helped.

  • Fideos with pasilla chiles, avocado, and crema

    • TrishaCP on April 10, 2015

      I completely forgot the crema but this was tasty nonetheless. This was only slightly spicy but very comforting. I didn't like the idea of the pasilla strips hanging out in the pasta, so I simply blended them into the sauce and that worked well. If you make the sauce in advance, this is doable for a weeknight meal, but you will definitely be dirtying a few pots with this recipe.

  • Fragrant red lentils with basmati rice and broccoli Romanesco

    • captious on July 29, 2013

      The recipe was fine, but it was more work than other red lentil recipes I’ve made, without being particularly exciting. I won’t make it again. I much prefer Madison's "Red lentil soup with lemon and spinach." Do note, however, that the recipe calls for romanesco, which I couldn’t find, so I used cauliflower instead. (But maybe broccoli would have been a better choice?) The romanesco is sautéed with the same basic seasonings as the lentils, then everything is combined and garnished with cilantro and yogurt.

  • Crookneck squash and rice gratin with summer herbs

    • Nancith on July 21, 2017

      Lovely herbal notes to this flavorful gratin, and the lemon zest added after baking adds a nice zing to the flavor. The texture of well-cooked summer squash is not my favorite, but that's my only quibble.

  • Polenta squares with Gorgonzola cream, braised greens, and cannellini beans

    • Nancith on November 28, 2016

      Very rich dish with lots of flavors going on. I used red kale for the greens as chard was not available; it worked quite well, but the chard sounds even better to me. Keep an eye on the Gorgonzola cream sauce. While preoccupied with other preparation, it overcooked a bit, & was an unpleasant blue color, rather than white flecked with blue, as well as tasting somewhat overdone. This worked for me as a main dish, & also as an accompaniment to chicken paillards for the omnivores in the family.

  • Late-summer vegetable tian of slowly roasted peppers and onions

    • Nancith on September 08, 2014

      This was a delicious, melt-in-your-mouth dish. It requires about 2 hours in the oven, and filled the house with a wonderful aroma. Will definitely be making this in the future.

  • Feta and ricotta cheese skillet pie

    • Nancith on June 12, 2014

      Absolutely delicious, light texture & very rich flavor, probably rather high in calories since it is loaded with ricotta & feta cheese. Perhaps my oven is off, but it took quite a bit longer than the recipe said to set up, and the oven temp had to be turned up as well.

  • Garden ragout for midsummer

    • Nancith on August 11, 2015

      This is utterly delicious! The marjoram pesto absolutely makes this dish. I had hardly any parsley on hand, but the pesto was still outstanding. Had to use canned beans, a blend of black, kidney & pinto rather than white beans, but it still tasted great.

  • Stir-fried sesame broccoli and tofu with glass noodles

    • clcorbi on May 17, 2018

      Not great, and sort of fussy to boot. This recipe produces a lot of dishes between blanching the broccoli, soaking the egg noodles, soaking the dried mushrooms, etc, and the flavor doesn't really pay off. Also, I don't think it's really fair to call this dish a stirfry, since the recipe has you add around a half-cup of mushroom soaking liquid to the pan. It's more like simmering some Asian ingredients in a sauce.

  • Spinach quesadillas

    • luolili on February 17, 2018

      These are delicious!! Incredibly flavorful!

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Reviews about this book

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Reviews about Recipes in this Book

  • ISBN 10 0767916271
  • ISBN 13 9780767916271
  • Linked ISBNs
  • Published Mar 29 2005
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Broadway Books
  • Imprint Broadway Books

Publishers Text

I love supper. It's friendly and relaxed. It's easy to invite people over for supper, for there's a quality of comfort that isn't always there with dinner, a meal that suggests more serious culinary expectations - truly a joy to meet, but not all the time. Supper, on the other hand, is for when friends happen to run into each other at the farmers' market or drop in from out of town. Supper is for Sunday night or a Thursday. Supper can be impromptu, it can be potluck, and it can break the formality of a classic menu. With supper, there's a willingness to make do with what's available and to cook and eat simply. It can also be special and beautifully crafted if that's what you want.
- from the Introduction

The author of the bestselling cookbook classic, Vegetarian Cooking for Everyone, solves the perennial question of what to cook for dinner in her first collection of suppertime solutions, with more than 100 inspiring recipes to enjoy every night of the week.

What's for supper? For vegetarians and health-conscious nonvegetarians, the quest for recipes that don't call for meat often can seem daunting. Focusing on recipes for a relaxing evening, Deborah Madison has created an innovative array of main dishes for casual dining. Unfussy but creative, the recipes in Vegetarian Suppers from Deborah Madison's Kitchen will bring joy to your table in the form of simple, wholesome, and delicious main dish meals.

These are recipes to savor throughout the week - quick weekday meals as well as more leisurely weekend or company fare - and throughout the year. The emphasis is on freshness and seasonality in recipes for savory pies and gratins, vegetable stews and braises, pasta and vegetable dishes, crepes and fritters, delicious new ways to use tofu and tempeh, egg dishes that make a supper, hearty cool-weather as well as light warm-weather meals, and a delightful assortment of sandwich suppers.

Recipes include such imaginative and irresistible dishes as Masa Crêpes with Chard, Chiles, and Cilantro; Spicy Tofu with Thai Basil and Coconut Rice Cakes; Lemony Risotto Croquettes with Slivered Snow Peas, Asparagus, and Leeks; and Gnocchi with Winter Squash and Seared Radicchio.

Vegan variations are given throughout, so whether you are a committed vegetarian or a "vegophile" like Deborah Madison herself, you'll find recipes in this wonderful new collection you will want to cook again and again.

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