Mollie Katzen, with over six million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception.
Over 200 recipes for uncommon soups, tasty bites, side-by-side dishes,
and too many desserts
by Mollie Katzen
Author of the popular vegetarian classic Moosewood Cookbook, Mollie Katzen now offers Mollie Katzen's Vegetable Heaven, another celebration of nature's bounty. The book (illustrated in full-color by Katzen), presents more than 200 approachable recipes for a wide range of vegetable dishes, from openers, soups, and side dishes to pastas, condiments, and entrees. The recipes draw freely from diverse culinary styles, and cooks of all kinds should enjoy the dishes, as well as Katzen's casual, spontaneous tone.
Standout recipes include ROASTED EGGPLANT SALAD WITH MUSTARD VINAIGRETTE, TOMATO-FENNEL CONSOMMÉ, GIANT MUSHROOM POPOVERS, and FRITTATA WITH RED ONIONS, ROASTED GARLIC, GREENS, AND GOAT CHEESE. The book's "Side-by-Side" chapter, a collection of small dishes meant to be served together, features bean and grain delights like COCONUT RICE WITH GINGER, CHILIES, AND LIME, TUSCAN BEAN AND PASTA STEW, and "DON'T KNOCK 'EM TILL YOU TRY 'EM" SOYBURGERS. Condiments and sauces are used to enliven simple vegetable fare and Katzen accordingly offers recipes for such flavor boosters as RED ONION AND SHALLOT MARMALADE, SUMMER FRUIT SALSA (with mango, strawberries, raspberries and nectarines), and CHIPOTLE CREAM. There are dessert recipes, too, for old favorites like GINGER THINS and HOMEMADE BUTTERSCOTCH PUDDING and enticements like MEXICAN CHOCOLATE CAKE, PINEAPPLE POMEGRANITA, and BLUEBERRYLEMON MOUSSE PIE. With a selection of seasonal menus and useful ingredient notes, the book brims with modern vegetarian cooking ideas presented in Katzen's much-loved style.