Slow-baked cannellini with olives, escarole, and gremolata from The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol by Lorna J. Sass and Jonelle Weaver

  • escarole
  • leeks
  • lemons
  • parsley
  • vegetable broth
  • cremini mushrooms
  • oil-cured black olives
  • dried rosemary
  • balsamic syrup
  • dried cannellini beans
  • EYB Comments

    Can substitute Italian herb blend for dried rosemary. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Italian herb blend for dried rosemary. See recipe for variations.

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