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?
Accompaniments: Slow-roasted tomatoes and fennel
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.