Vegetarian Suppers from Deborah Madison's Kitchen

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.

Vegan with a Vengeance

In Vegan with a Vengeance, Isa Chandra Moskowitz, host of the community access vegan cooking show The Post Punk Kitchen, brings the do-it-yourself, community-driven ethos of punk rock into the kitchen. Her cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your wallet—while being creative and having fun in the process. She emphasizes staying clear of corporate brand-name foods, and says that cooking should be an innovative, experimental, and completely real experience. This one-of-a-kind cookbook offers 125 recipes for all meals of the day, from stuffed mushrooms to tofu pizza, gingerbread cupcakes to pasta with alfreda sauce, and is full of tips and tricks on how to keep your diet vegan, inexpensive, and liberated.

Tofu Mania,

Inexpensive, high in protein, rich in vitamins, iron, and calcium, low in fat, and free of cholesterol and lactose, tofu is truly a superfood. But some people shy away from the soy wonder because of its pallid appearance and seeming blandness—thinking something so healthy could never taste good. That's where Tofu Mania comes in—it makes cooking with tofu fun and tasty for everyone by showing readers how to incorporate it into their favorite dishes. Unlike tofu cookbooks that call for unfamiliar and hard-to-find ingredients, Tofu Mania adds tofu to such familiar dishes as macaroni and cheese, pizza, mashed potatoes, chocolate cake, brownies, and even whipped cream—without sacrificing great taste or texture. The 120 easy-to-prepare recipes cover breakfast, lunch, and dinner, as well as beverages, appetizers, dips, salads, and desserts.

Moosewood Restaurant Simple Suppers,

From the best-loved and most widely recognized name in vegetarian cooking--with nearly 2 million books in print--comes a new collection of creative and flavorful recipes, the first ever full-color book from Moosewood Restaurant. Adding to their repertoire of ethnic-inspired dishes, low-fat recipes, and festive menus for the holidays, the Moosewood Collective now goes back to basics with Moosewood Restaurant Simple Suppers to deliver quick recipes that are both delicious and reliable for the busy home cook. Creamy Lemon Pasta. Warm French Lentil Salad. Shortcut Chili. Pine-Nut-Crusted Fish. Mocha Sorbet. The easy-to-assemble recipes here were created to maximize the natural flavor and goodness of minimally adorned ingredients. From soups and pastas made with just a few pantry essentials to fresh salads, stir-fries, and sandwiches, these tried-and-true dishes are brilliant as is or can be modified with a handful of clever ingredient substitutions, cooking methods, and serving suggestions--it all depends on what's in the fridge and what sounds appetizing at the moment. Make extra Fresh Tomato and Mozzarella Salad on Monday and toss leftovers with hot pasta for Tuesday's supper. No Onions for Black Beans with Pickled Red Onions? Try beans over rice with Quick Avocado and Corn Salsa instead. The 150-plus recipes in Moosewood Restaurant Simple Suppers are as flexible as they are flavorful--the perfect go-to for a quick, healthy meal any day of the week, any time of the year. With an emphasis on natural foods cuisine, Moosewood Restaurant has operated successfully for more than 30 years and has been acclaimed as a driving force in the world of creative vegetarian cooking. Recipients of three James Beard Awards and numerous nominations, The Moosewood Collective has now branched out into prepared foods, which are available in natural food stores and supermarkets nationwide. This is their eleventh book.

Carb-Conscious Vegetarian

Now you can enjoy healthy, low-carb meals without the cholesterol--in this collection of high-protein, high-fiber meat and dairy-free recipes. The low-carb revolution continues to take the nation by storm. But the heavy emphasis these diets place on meats leaves vegetarians in the lurch. Now acclaimed cookbook author Robin Robertson offers 150 fabulous carb-conscious vegetarian recipes--meat and dairy-free dishes that banish refined carbohydrates and bring out the best flavors from vegetables and other vegetarian ingredients. Within these pages are 150 dishes that are simple to prepare yet offer the full rich flavors of more complicated fare. The delightful appetizers and main courses include Lettuce-Wrapped Spring Rolls with Spicy Peanut Sauce, Mushrooms Stuffed with Spinach and Pine Nuts, Moroccan Vegetable Tagine, and Fennel and Artichoke Gratin with Three-Herb White Bean Pesto. Sensational stews, salads, soups, sauces, sides, and scrumptious good-for-you desserts round out the mix. At last, there's a delectably enlightened way for America's 12 million vegetarians--and the millions of other health-conscious individuals who want to up their fiber and reduce their cholesterol--to reap all the benefits of a carb-conscious lifestyle.

Spirited Vegetarian

Add flair and flavor to your meals with the first vegetarian cookbook to incorporate wine or spirits in every recipe. With the simple addition of a splash of wine or spirits, meatless dishes take on a new dimension of flavor. Potato Salad springs to life with a Red Zinfandel Dressing. Saffron Risotto is especially aromatic when served with vegetables in a Chardonnay sauce. The Spirited Vegetarian offers a totally different and unique approach to vegetarian cooking, demonstrating through over 100 tantalizing recipes how the innovative cook can use wine and spirits to prepare meatless cuisine with sophistication and style. Well-known cookbook author Paulette Mitchell draws on classic recipes as well as her own contemporary creations as she serves up entrées that range from hearty Roasted Vegetables with Polenta Triangles and Sangiovese Tomato Sauce to delectable Ruby Port-Glazed Portobello Mushrooms. Chilled Prosecco-Melon Soup is a refreshing addition to a sizzling summer brunch; Cannellini Bean Bourguinonne is sure to satisfy on a frosty night; and anyone for whom dessert is an anticipated and irresistible part of the meal will revel in such confectionary delights as Chocolate-Cherry Bread Pudding with Sherry Cream, Apricot Brandy Pound Cake,and Salame Dolce, a rich Amaretto-flavored chocolate log.

Seattle & Portland : Veg Out Vegetarian Guide

Gibbs Smith, Publisher, offers this installment in our groundbreaking new series of restaurant guidebooks for vegetarian and vegan diners. VegOut vegetarian guide books virtually eliminate the difficulty of finding vegetarian and vegan offerings in a world of shish-kabob street vendors and hot dog hawkers. Veg Out guides virtually eliminate the difficulty of finding vegetarian and vegan offerings in a world of shish-kabob street vendors and hot dog hawkers. Veg Out Vegetarian Guide books are city specific and provide everything that a vegetarian or vegan diner needs to know to enjoy a meal out, including: ratings for each restaurant, including price, atmosphere, and type of cuisine; must-know details about each venue's culinary offerings; and contact and location information, with a site-specific foldout map of the area. The VegOut Guide to Seattle & Portland has listings for hundreds of restaurants, cafes, and green markets in the Pacific Northwest. And Veg Out Vegetarian Guide books aren’t just for vegetarian and vegan diners – anyone seeking healthy, nutritious fare will find these guides indispensable!

Best 125 Meatless Pasta Dishes

Talented team brings international flair to these flavorful recipes, many almost instant, all with nutrition info.

Meatless Cuisine (Culinary Classics)

This exquisite collection of small-trim cookbooks brings together timeless recipes and easy-to-follow instructions to create a modern library of culinary classics. In this volume: You don't have to be a vegetarian to relish flavorful, meatless dishes. Using the freshest fare of each season, meatless cuisine is delightful fare for all palates. Here are some of the world's favorites—perfect accompaniments to any meal.

3 Bowls

This book presents the outstanding vegetarian specialties that draw thousands of visitors each year to Dai Bosatsu Zendo, a traditional Zen monastery in New York's Catskill Mountains. From Sesame Crepes with Portobello Mushrooms in Port Cream Sauce and Spaghetti with Chipotle and Garlic to Coconut-Pecan Carrot Cake with Orange Cream-Cheese Frosting, these recipes are deftly creative, yet all are simple to prepare.

Soy Desserts

The national spokesperson for the soy industry now offers the first cookbook ever devoted to desserts made from tofu, soy chocolate, soy milk, soy yogurt and soy cheeses. Everyone loves sweets, but hates the guilt that comes with eating them. Well, what if tasty desserts actually provided essential nutrients and even helped protect against some forms of cancer? That what if is not merely a sweet dream, it's now a delicious reality! This book offers a mouth-watering collection of delectable desserts made from tofu, soy chocolate, soy milk, soy yogurt and soy cheeses. Lauded as a miracle food—and even prescribed by doctors?!51;soy is renowned for lowering the risk of breast cancer and heart disease, easing the symptoms of menopause, protecting against prostate cancer, and preventing digestive disorders. There are many well-written and beautifully designed books on desserts, but none, until now, has been devoted solely to the use of soy as the primary ingredient. With singularly delightful cookies, cakes, frostings, pies, tarts, quick breads, bars and brownies made from the world's healthiest bean, this is the must-have cookbook for every health-conscious cook.

Raising Vegetarian Children

When parents set a vegetarian lifestyle for their children, it can set the family fingers wagging in dietary disapproval. It's no easier on steak-loving parents when Junior annouces he's sworn off meat. With the strategies in this book, parents can ease family tensions and learn to accommodate the nutritional and emotional needs of their vegetarian offspring.

Passionate Vegetarian

2003 James Beard Award Winner! Vegetarian/Healthy Focus Category! Here are all the basics of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions, and Olives) to the American South (Black-eyed Pea Ragout). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pastas and pies. You'll soon up soups and stews, and delight in desserts from simple to swoonworthy. Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving carnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant. Packed with 1,000 seductive, sexy, and utterly delicious recipes.

Passionate Vegetarian

2003 James Beard Award Winner! Vegetarian/Healthy Focus Category! Here are all the basics of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions, and Olives) to the American South (Black-eyed Pea Ragout). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pastas and pies. You'll soon up soups and stews, and delight in desserts from simple to swoonworthy. Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving carnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant. Packed with 1,000 seductive, sexy, and utterly delicious recipes.

Regina's Vegetarian Table

Now there is a vegetarian cookbook that is bursting with flavor, creativity, and variety! Written by Regina Campbell, hostess of the hot PBS television show Regina's Vegetarian Table,this lively reference for healthful cooking with fabulous variety is a must-have for any cook and kitchen. Not just for vegetarians anymore, meatless cooking is finding mainstream acceptance, and thanks to this cookbook, vegetarian cooking can be a pleasurable and practical reality for everyone. By combining fresh ingredients with healthful frozen or canned substitutes, Regina has perfected a realistic cuisine collection that includes: Mexicali Corn Salad and Smoked Gouda; Italian Lentil Soup; Herbed Vegetable Pot Pie; Scorched Teriyaki Green Beans; Chilled Lemon-Rice Soup; and many, many, more.