The Simple Art of Vegetarian Cooking

In The Simple Art of Vegetarian Cooking, legendary New York Times Recipes for Health columnist Martha Rose Shulman offers a simple and easy method for creating delicious plant-based meals every day, regardless of season or vegetable availability. Accessible and packed with mouthwatering, healthy, fresh dishes, The Simple Art of Vegetarian Cooking accomplishes what no other vegetarian cookbook does: It teaches the reader how to cook basic dishes via templates – master recipes with simple guidelines for creating an essential dish, such as a frittata or an omelet, a stir-fry, a rice bowl, a pasta dish, a soup – and then how to swap in and out key ingredients as desired based on seasonality and freshness. By having these basic templates at their fingertips, readers – wherever they live and shop for food, and whatever the season – will be able to prepare luscious, meatless main dishes simply and easily. They are the ideal solution for busy families, working moms, and everyone who wants to be able to put a wonderful vegetarian dinner on the table every day, angst-free. A true teacher’s teacher, Martha Rose Shulman takes the reader by the hand and walks them through 100 mouthwatering dishes including: Minestrone with Spring and Summer Vegetables; Vegetarian Ph? with Kohlrabi, Golden Beets, and Beet Greens; Perciatelli with Broccoli Raab and Red Pepper Flakes; Stir-Fried Noodles with Tofu, Okra, and Cherry Tomatoes; Basmati Rice with Roasted Vegetables, Chermoula, and Chickpeas; and much, much more.

About the Author

Martha Rose Shulman is a prolific cookbook author whose New York Times column, “Recipes for Health,” receives over one million page views on NYTImes.com every month; her “Recipes for Health” Facebook page has about 12,600 followers. Her last book, Mediterranean Harvest (Rodale, 2010), was selected by Cooking Light magazine as one of the top vegetarian cookbooks of the past 25 years.