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INDEX

Almond Ding Vegetables, 120 Burgers, Lentil, 117 Appetizers, 19–38. See also Dips and Burritos, Brown Rice and Black Bean, 85 spreads Buttermilk Dolmas (Stuffed Grape Leaves), 30–31 Broccoli Soup, 59 Mushrooms, Stuffed, Old-Fashioned, in Cucumber Soup, Chilled, 76, 77 32–33, 33 Polenta with Gorgonzola Cheese Sauce, Cabbage 36–37 Coleslaw, 44, 45 Spanakopita, 116–117 Soup, Sweet-and-Sour, 62 Tempeh Fingers with Honey Mustard Caesar Salad, 46 Dip, 38 Carrot(s) Vegetable Dumplings, Mini, with Asian Jalapeño, 134 Dipping Sauce, 34–35 and Jicama Salad, Shredded, 56 Apple and Squash Soup, 63 Cauliflower Polonaise, 135 Artichoke and Parmesan Dip, 21 Cheese. See also Feta Asparagus with Walnuts and Browned in Rollatini, 100–101, 101 Butter, 131 Gorgonzola Cheese Sauce, Polenta Avocado, in Guacamole, 28, 29 with, 36–37 Lasagna, Red, Green, and White, 102, , 24, 25 103, 104 Barbecue Beans, 155 Macaroni and Three Cheeses, 92, 93 Barbecued Vegetables (variation), 159 Parmesan and Artichoke Dip, 21 Barley, 169 in Shells, Escarole-Stuffed, 98–99 with Mushrooms, 144 Chickpea(s) Mushroom Soup, 72, 73 Hummus, 23 Basil-Stuffed Baked Tomatoes, 143 and Kale, Curried, 90 Bean(s). See also Black Bean(s); Salad, Marinated, 52, 53 Chickpea(s) Chili, 86 Barbecue, 155 Chowder, Corn, 67 Chili, 86 Coconut Milk, Easy, 163 to cook, 171 Coleslaw, 44, 45 dried vs canned, 14 Collards, Southern-Style, 136 Frijoles, 152, 153 Corn Green Beans, Garlic, 136 and Black Bean Dip, Southwest, 22 Red Beans and Rice, Creole, 82 Chowder, 67 Soup, Escarole, 74, 75 and Okra, Creole, 134–135 soybeans, about, 9 Couscous, 169 Black Bean(s) with Golden Fruit and Vegetables, 151 and Brown Rice Burritos, 85 Cucumber and Corn Dip, Southwest, 22 Fennel Salad, 43 -PolentaCOPYRIGHTED Pie, 83 Salad, Greek, MATERIAL 37 in Southwestern Stew, 84 Soup, Chilled, 76, 77 Broccoli Curry(ied) Buttermilk Soup, 59 Chickpeas and Kale, 90 Szechuan, 132–133 Millet, 145 Broiled vegetables. See Grilled/broiled in Mulligatawny Soup, 68, 69 vegetables Okra, Plantain, and Sweet Potato, 91 Broth, Vegetable Spinach-Stuffed Peppers, 88–89, 89 about, 14–15, 58, 158 Tomato Soup, 60 Mighty, 158 Tomato and Spinach Soup, 60 Brown Rice. See Rice, Brown Bulgur, 169 Dipping Sauce, Asian, Mini Vegetable in Tabbouleh, 48, 49 Dumplings with, 34–35 10_185506 bindex.qxp:Layout 1 1/24/08 9:33 AM Page 174

Dips and spreads Hors d’Oeuvres. See Appetizers; Dips and Artichoke and Parmesan Dip, 21 spreads Baba Ghanoush, 24, 25 Hummus, 23 Corn and Black Bean Dip, Southwest, 22 Cucumber Salad, Greek, 37 Indian Split Pea Soup, Spiced, 71 dipper and bowl ideas, 20 Indonesian Vegetable Stew, 119 Guacamole, 28, 29 Ingredients Honey Mustard Dip, Tempeh Fingers about, 8–13 with, 38 mail-order sources, 172 Hummus, 23 Israeli Salad, 43 Mushroom Pâté, Creamy, 26 Tomato and Olive Spread, Chopped, 27 Jalapeño Carrots, 134 Dolmas (Stuffed Grape Leaves), 30–31 Jicama Dumplings, Mini Vegetable, with Asian and Carrot Salad, Shredded, 56 Dipping Sauce, 34–35 Lime-Sautéed, with Grapes, 137

Egg Drop Vegetable Soup, 66 Kale and Chickpeas, Curried, 90 Eggplant Baba Ghanoush, 24, 25 Lasagna, Red, Green, and White, 102, Gingered, Wheat Berries with, 154 103, 104 with Red Peppers and Shiitake Lentil(s) Mushrooms, 107 Burgers, 117 Rollatini, 100–101, 101 in Shepherd’s Pie, 114 Sautéed, with Tomatoes, Capers, and Spinach Soup, 70 Garlic, 132 in Tomato Sauce, 156 Escarole Bean Soup, 74, 75 Macaroni and Three Cheeses, 92, 93 -Stuffed Shells, 98–99 Mail-order sources, 172 Ethiopian Vegetable Stew (Atakilt (variation), 161 Acilch’a), 128 Meal planning and menus, 16–17 Microwaving vegetables, 164, 166 Fajitas, 87 Millet, Curried, 145 Fennel Cucumber Salad, 43 Mulligatawny Soup, 68, 69 Feta Mushroom(s) in Cucumber Salad, Greek, 37 Barley with, 144 Spanakopita, 116–117 Barley Soup, 72, 73 and Tomato Salad, 42 Pâté, Creamy, 26 -Tomato Tart, 110, 111 and Potato Torte, Tuscan, 108–109 French Onion Soup, 64, 65 Sauce, Wild, Tortellini with, 105 Frijoles, 152, 153 Sautéed, with Water Chestnuts, 133 Fruit, 8 Shiitake, Eggplant with Red Peppers Couscous with Golden Vegetables and, 107 and, 151 Stroganoff, 115 Stuffed, Old-Fashioned, 32–33, 33 Gazpacho, 78, 79 in Sukiyaki, 121 Ghee, to make, 90 Gorgonzola Cheese Sauce, Polenta with, Noodles. See also Pasta 36–37 with Peanut Sauce, 118 Grains. See also specific grains in Sukiyaki, 121 to cook, 15, 167–169 Grape Leaves, Stuffed (Dolmas), 30–31 Oils, 8 Greek Cucumber Salad, 37 Okra Green Beans, Garlic, 136 and Corn, Creole, 134–135 Grilled/broiled vegetables, 164–165 Plantain, and Sweet Potato Curry, 91 Basic, 159 Olive Oil Pastry Dough, 108 Guacamole, 28, 29 Olive and Tomato Spread, Chopped, 27

100 BEST VEGETARIAN RECIPES Onion Soup, French, 64, 65 Herbs, 8 Orzo, Wild Rice with Three-Color Honey Mustard Dip, Tempeh Fingers Peppers and, 150 174 with, 38 10_185506 bindex.qxp:Layout 1 1/24/08 9:33 AM Page 175

Parmesan and Artichoke Dip, 21 and Red Beans, Creole, 82 Pasta. See also Noodles Risotto alla Milanese, 112–113, 113 Lasagna, Red, Green, and White, 102, Saffron (variation), 147 103, 104 varieties of, 170 Macaroni and Three Cheeses, 92, 93 Wild, with Orzo and Three-Color Orzo, Wild Rice with Three-Color Peppers, 150 Peppers and, 150 Risotto alla Milanese, 112–113, 113 Penne with Vodka Sauce, 94, 95 Roasted vegetables, 165 Puttanesca, 96, 97 Rollatini, Eggplant, 100–101, 101 Shells, Escarole-Stuffed, 98–99 Tortellini with Wild Mushroom Sauce, Saffron Rice (variation), 147 105 Salad(s), 39–56 Pastry Dough, Olive Oil, 108 Caesar, 46 Pâté, Mushroom, Creamy, 26 Carrot and Jicama, Shredded, 56 Pea(s) Chickpea, Marinated, 52, 53 Minted, 138 Coleslaw, 44, 45 Split Pea Soup, Spiced Indian, 71 Cucumber, Greek, 37 Peanut Sauce, Noodles with, 118 Cucumber Fennel, 43 Penne with Vodka Sauce, 94, 95 The Gelles Family, 40, 41 Peppers Israeli, 43 Jalapeño Carrots, 134 lettuces and greens, 42 Red, Eggplant with Shiitake Mushrooms Potato, 50, 51 and, 107 Quinoa, 54, 55 Spinach-Stuffed, Curried, 88–89, 89 Spinach, with Strawberries and Three-Color, Wild Rice with Orzo Nectarines, 47 and, 150 Tabbouleh, 48, 49 Vegetables, 142 Tomato and Feta Cheese, 42 Pie Salsa, Easy, 162 Black Bean-Polenta, 83 Salt, 9 Shepherd’s, 114 Satay Sauce, Tempeh with, 124 Pilaf, Rice, 147 Sauce(s). See also Tomato Sauce Plantain, Okra, and Sweet Potato Curry, 91 Asian Dipping, Mini Vegetable Polenta Dumplings with, 34–35 Basic, 160 Gorgonzola Cheese, Polenta with, -Black Bean Pie, 83 36–37 Creamy (variation), 160 Mushroom, Wild, Tortellini with, 105 with Gorgonzola Cheese Sauce, 36–37 Peanut, Noodles with, 118 Potato(es) Puttanesca, Pasta, 96, 97 cooking methods, 166 Satay, Tempeh with, 124 au Gratin, 140, 141 Vodka, Penne with, 94, 95 Mashed, Perfect, 139 Seitan, 125 Mashed, in Shepherd’s Pie, 114 Shells, Escarole-Stuffed, 98–99 and Mushroom Torte, Tuscan, 108–109 Shepherd’s Pie, 114 Salad, 50, 51 Shiitake Mushrooms, Eggplant with Red Vichyssoise, 80 Peppers and, 107 Puttanesca, Pasta, 96, 97 Soup(s), 57–80. See also Broth, Vegetable Buttermilk Broccoli, 59 Quiches, about, 111 Cabbage, Sweet-and-Sour, 62 Quinoa, 169 Corn Chowder, 67 with Mixed Vegetables, 146 Cucumber, Chilled, 76, 77 Salad, 54, 55 Egg Drop Vegetable, 66 Escarole Bean, 74, 75 Red Peppers, Eggplant with Shiitake Gazpacho, 78, 79 Mushrooms and, 107 Lentil Spinach, 70

Rice Mulligatawny, 68, 69 INDEX Brown, Autumn, 148, 149 Mushroom Barley, 72, 73 Brown, and Black Bean Burritos, 85 Onion, French, 64, 65 to cook, 170 Split Pea, Spiced Indian, 71 Pilaf, 147 Squash and Apple, 63 Pilau (variation), 147 Tomato, Four-in-One, 60, 61 175 10_185506 bindex.qxp:Layout 1 1/24/08 9:33 AM Page 176

Soup(s) (continued) To m a t o (e s) Vegetable, Spring, 58 Basil-Stuffed, Baked, 143 Vichyssoise, 80 Eggplant, Sautéed, with Capers, Garlic Southwestern Stew, 84 and, 132 Soy products, 9–10, 125, See also Tempeh; and Feta Cheese Salad, 42 To f u -Feta Tart, 110, 111 Squash, Provençal, 106 Gazpacho, 78, 79 Spanakopita, 116–117 and Olive Spread, Chopped, 27 Spinach in Pasta Puttanesca, 96, 97 Creamed, 138–139 in Penne with Vodka Sauce, 94, 95 Curried, -Stuffed Peppers, 88–89, 89 Salsa, Easy, 162 Lasagna, Red, Green, and White, 102, Soup, Four-in-One, 60, 61 103, 104 in Southwestern Stew, 84 Lentil Soup, 70 Tomato Sauce Salad with Strawberries and Easy, 102 Nectarines, 47 in Eggplant Rollatini, 100–101 Spanakopita, 116–117 Fresh, 161 and Tomato Soup, Curried, 60 Lentils in, 156 Split Pea Soup, Spiced Indian, 71 Marinara (variation), 161 Spreads. See Dips and spreads Torte, Mushroom and Potato, Tuscan, Squash 108–109 and Apple Soup, 63 Tortellini with Wild Mushroom Sauce, 105 in Brown Rice, Autumn, 148, 149 Pureed Winter, with Pears, 142–143 Vegetable(s). See also Broth, Vegetable; Spaghetti, Provençal, 106 Stew(s), Vegetable; specific Steamed vegetables, 164 vegetables Stew(s), Vegetable about, 8 Ethiopian (Atakilt Acilch’a), 128 Almond Ding, 120 Indonesian, 119 Barbecued (variation), 159 Southwestern, 84 cooking methods, 164–165 Stroganoff, Mushroom, 115 Couscous with Golden Fruit and, 151 Sukiyaki, 121 Dumplings, Mini, with Asian Dipping Sweet Potato, Okra, and Plantain Curry, 91 Sauce, 34–35 Szechuan Broccoli, 132–133 Fajitas, 87 Szechuan Shredded Vegetables with Grilled or Broiled, Basic, 159 Pressed Tofu, 126, 127 Pesto, 142 Quinoa with Mixed Vegetables, 146 Tabbouleh, 48, 49 Soup, Egg Drop, 66 Tart(s), 111 Soup, Mulligatawny, 68, 69 Tomato-Feta, 110, 111 Soup, Spring, 58 Tempeh Sukiyaki, 121 about, 125 Szechuan Shredded, with Pressed Tofu, Fingers with Honey Mustard Dip, 38 126, 127 with Satay Sauce, 124 Tempura, 122, 123 Tempura, 122, 123 Vegetarianism, about, 5-6 Textured vegetable protein (TVP), Vichyssoise, 80 about, 125 Vinegars, varieties of, 10 To f u Vodka Sauce, Penne with, 94, 95 about, 125 in Egg Drop Vegetable Soup, 66 Wheat Berries with Gingered Eggplant, Pressed, Szechuan Shredded Vegetables 154 with, 126, 127 Wild Rice, 170 in Sukiyaki, 121 with Orzo and Three-Color Peppers, 150 100 BEST VEGETARIAN RECIPES

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