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Favorite Recipes from Vegetarian Cooking for Everyone?

  • c

I've noticed that a lot of people here like this book by Deborah Madison. I just got this massive tome, and barely know where to begin. Share your favorites, please!

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  1. I may have the names of some of these recipes slightly off, but I think you'll get the gist (these are in no particular order):

    1. ginger oat shorties
    2. baked olives
    3. roasted red pepper/tomato(e?!) tart (although I've never [and I've tried it many times] been able to get the olive oil tart dough to work well)
    4. naan
    5. she has an Indian-inspired chickpea stew that I actually think is quite good for something not out of an Indian cookbook
    6. I made the babka recipe once, and really liked it, but have never tried any other, so don't have much of a point of comparison.
    7. hard-boiled eggs. OK, nothing special here, but when I use her recipe, they come out perfectly (in my mind).
    8. ok, this one is a long shot (because I'm afraid I got it out of a different cookbook), but there's a Moroccan chickpea dish (all I remember is that there's mint and preserved lemons in it), that I like.

    These are the ones that come to mind off the top of my head. She's got, I think, 4 or 5 cake recipes at the back that I've long meant to try (including an olive oil cake), but never have.


    2 Replies
    1. re: Smokey

      curious...what is her recipe for hard boiled eggs???

      1. re: ctmom

        Umm, embarassed to admit, I don't remember. I don't make them often (got started on them as a way of serving eggs to son, who has decided he doesn't care for them, so they're not cooked often), so always look it up.


    2. My favorites are the Hot & Spicy Tapenade (p. 67), Sweet, Salty & Spicy Pecans (p.90), Tofu Salad Spread (p. 129), Steamed Carrots, with mint, (p. 350), and Sweet Potato Muffins with Candied Ginger (p. 644).

      I need to cook my way through more of the book. I use her recommendations for roasting peppers, too, on page 403.

      My friend Michelle, who is much more of an Iron Chef than I, recommends Black Bean Quesadillas (p. 317), Chard & Onion Omelette (p. 576), Fruit Crisps (p. 688-690; yum, I'd forgotten to mention these above), and Sauteed Peppers (p. 402).


      1. I can't remember the exact names, but here's what I've enjoyed:

        - roasted eggplant dip with yogurt (but watch the garlic)
        - Thai tofu and winter squash soup
        - sauteed carrots with celery seed and apple cider vinegar (really great for Thanksgiving and similar meals, and I normally hate cooked carrots)
        - fruit galette
        - corn soup with red peppers and potatoes (someone else actually made this at a dinner party I went to, and it tasted perfectly of summer)

        2 Replies
        1. re: AppleSister

          Oops, forgot my favorite:

          Polenta gratin w/ mushrooms. Like lasagna but with firm polenta instead of noodles.

          1. re: AppleSister

            Yes, the polenta with mushrooms is excellent!

        2. I like the lentil minestrone, tempeh in smoky molasses marinade and cardamom cookies. And even though the size of the book and number of recipes seems overwhelming, it's a great book just to page through. I often do that and am reminded of techniques (oh, yeah! broccoli vinaigrette!).

          1. Winter squash galette. I made it last Thanksgiving and everyone raved. Fresh sage is a must for this recipe, just FYI.

            1. Winter squash galette. I made it last Thanksgiving and everyone raved. Fresh sage is a must for this recipe, just FYI.

              1. Warm red cabbage salad with apples, feta cheese, black olives and toasted pecans - absolutely delicious!

                1. the spinach and chickpea stew...but to find it you have to look in the index under spinach...it's so good served over rice with the garlic sauce.

                  1. thanks for asking this question!

                    there is a lentils/spinach and hard boiled egg thing that is truly delicious and very simple.

                    1. I love the strawberry, rhubarb, and mango compote. I make the star anise variation and I reduce the sugar (I think by 1/3) and the orange zest by 1/2. Lots of my friends have liked it too. I've had it over ice cream or eaten it straight. I'm sure it would also be good over pound cake.