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Start Simple: Eleven Everyday Ingredients for Countless Weeknight Meals – An Inventive Vegetarian Guide for Home Cooks
From veteran food writer, recipe developer, and creator of the James Beard Award-winning Jarry magazine comes an innovative approach to vegetarian cooking.
What have I got to eat? It’s a question we ask every time we open up the refrigerator or pantry door. It might be eggs, some cheese, and half a loaf of bread, or a box of wilting greens, garlic, and some sweet potatoes. Though these ingredients may not seem like much to make a delicious meal, recipe developer and author Lukas Volger knows it’s all you need. In Start Simple he offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn’t think were possible. Magic can happen with just a few ingredients: sweet potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter squash, mushrooms, tofu, summer squash, and cauliflower. Volger advises readers to stock up on these eleven building blocks instead of shopping for a single recipe. A protein (tofu, beans, eggs) is a foundation. A crunchy garnish (cabbage, greens) is a finishing touch. Once these structural components of a meal are established, home chefs can throw in their own variations and favorite flavors—mixing, matching, and adding ingredients to customize their dishes. While Start Simple is a vegetarian cookbook—none of the recipes include meat—Volger’s approach transcends categories. His methods aren’t about subscribing to a specific dietary regimen; they are about simply recognizing and embracing the way people cook and eat today. Creating weekly meal plans based on intricate recipes sounds good, but it can be difficult to execute. Having a well-stocked pantry paired with a choose-you-own adventure guide to creating simple yet inventive meals is more practical for your average home cook.
What have I got to eat? It’s a question we ask every time we open up the refrigerator or pantry door. It might be eggs, some cheese, and half a loaf of bread, or a box of wilting greens, garlic, and some sweet potatoes. Though these ingredients may not seem like much to make a delicious meal, recipe developer and author Lukas Volger knows it’s all you need. In Start Simple he offers a radically new, uncomplicated, and creative approach to cooking that allows you to use what you already have on hand to make great meals you didn’t think were possible. Magic can happen with just a few ingredients: sweet potatoes, tortillas, eggs, cabbage, hearty greens, beans, winter squash, mushrooms, tofu, summer squash, and cauliflower. Volger advises readers to stock up on these eleven building blocks instead of shopping for a single recipe. A protein (tofu, beans, eggs) is a foundation. A crunchy garnish (cabbage, greens) is a finishing touch. Once these structural components of a meal are established, home chefs can throw in their own variations and favorite flavors—mixing, matching, and adding ingredients to customize their dishes. While Start Simple is a vegetarian cookbook—none of the recipes include meat—Volger’s approach transcends categories. His methods aren’t about subscribing to a specific dietary regimen; they are about simply recognizing and embracing the way people cook and eat today. Creating weekly meal plans based on intricate recipes sounds good, but it can be difficult to execute. Having a well-stocked pantry paired with a choose-you-own adventure guide to creating simple yet inventive meals is more practical for your average home cook.
272 pages, Hardcover
Published February 18, 2020
269 people are currently reading
429 people want to read
About the author
Lukas Volger
7 books69 followersLukas Volger is the author of four cookbooks, including Bowl, Veggie Burgers Every Which Way, and the forthcoming Start Simple. He co-founded and serves as the Editorial Director of the award-winning queer food journal Jarry, and previously founded the small-batch, premium veggie burger line Made by Lukas. His accessible, whole foods–based approach to vegetarian cooking has been featured in the New York Times, Time, The Splendid Table, among other national print, radio, television, and online, and his writing occasionally appears on Taste and Epirious. He lives in Brooklyn, New York. For more information, follow @lukasvolger on Instagram or visit LukasVolger.com.
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Displaying 1 - 30 of 36 reviews
March 12, 2020
I made the Cheesy Cabbage and White Bean Soup one afternoon while my mom played with my daughter. In almost no time at all I was calling everyone for dinner --which caused my 6-year-old to gripe that they hadn't had long enough to play and my mom exclaiming how good everything smelled. She was also impressed that this delicious-smelling soup took very little time to make and, it tasted so amazing that she ordered herself a copy so that she could make the soup for my dad. You would think that cabbage soup wouldn't appeal to a kid but after getting over her frustration over having been called away from 'fun times with Grammy' my daughter took her first spoonful of soup and raved how delicious it was. She loved it so much, in fact, she had a second bowl.
As my mom flipped through Volger's book she noticed the same thing I did -- Start Simple is a cookbook that is not necessarily geared towards feeding families. I've been able to find great lunch recipes to make when it's just myself, but I've also stumbled upon delicious recipes to make when it's the three of us at dinnertime. For my mom, now that it's just her and my dad, she isn't looking for a recipe that will feed an army or a hungry family. The recipes within Start Simple are easy to scale -- if you need to feed more then double the recipe if need be.
The recipes are organized by ingredient. Volger has chosen 11 "everyday ingredients" to focus on: A Big Winter Squash, A Block of Tofu, Essential Hearty Greens, Beans (Canned and Dried), A Few Sweet Potatoes, A Carton of Eggs, A Piles of Mushrooms, A Stack of Tortillas, A Head of Cabbage, Crowns of Cauliflower or Broccoli, and Several Summer Squash. I think one of the reasons why I've been able to try so many recipes is for the simple fact that many of these ingredients are ones I usually have in my fridge or pantry. No making lists or meal planning -- it's great being able to have everything ready to go without missing key ingredients. Volger has also thrown in a chapter on easy to make desserts because, let's face it, it's nice to have a little something sweet to round off a great meal.
Not only does my daughter like the cabbage soup but she adores the Bean Tacos w/ Lime Slaw. This has become our go-to meal for Taco Tuesday because I always have the ingredients and, it's so fast to make! So, when I arrive home from work, all I have to do is heat the beans, get the slaw ready and that's it. We use the mini soft tortillas because they're easier for small hands to manage and, my daughter loves the orange segments that are mixed into the slaw. I think being able to eat fruit with dinner is a novel idea to her. Nobody seems to like Mondays but it's Tuesdays I find tough -- the second day in and I feel unmotivated to cook. But with an easy recipe like this one I find I make it through the second day slump and feel better for cooking a meal.
Start Simple has also helped me cutdown on my food waste. His recipes help to get those near-forgotten ingredients into the oven and closer to my plate-- for me it's squash or mushrooms. His methods are simple and, it's much easier to reach into the fridge and pull out already roasted ingredients that can be incorporated into other dishes -- stuffed in a sandwich or used as a topping for my morning oats. My mom particularly enjoyed the Steel-Cut Oats w/ Squash and Tahini. Just as my daughter marveled at having oranges for dinner, my mom was thrilled to enjoy roasted squash for breakfast. In this way, I really appreciate how Volger uses ingredients in unexpected ways. Start Simple rewrites the rules on how home cooks can use ingredients.
I find that tofu is one of those foods that people love to hate -- either it seems too healthy or not healthy enough. In the chapter dedicated to tofu, Volger explains a bit about this controversy. He's about reason and balance, which I agree with. In my mind tofu is such a versatile ingredient and, Volger does such an excellent job of offering a range of recipes to use it in. Normally, the tofu in my fridge is exclusively reserved for the Smitten Kitchen recipe for Crispy Broccoli and Tofu w/ Peanut Pesto recipe but I've convinced my folks to give it a try in the Roasted Mushroom and Maple-Tofu Sandwich as well as in the Charred Romaine Salad w/ Tofu "Croutons." Both recipes are winners!
I think that Start Simple offers a new kind of weeknight cooking -- instead of making lists and meal plans, Lukas Volger offers home cooks an uncomplicated way to make dinner. With 11 core ingredients, I've found that there's always something for dinner. The meals I've shared with my family are delicious and some are ones that I've begun to incorporate on a weekly basis.
Please note that this an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Harper Wave / Harper Collins Publishers for providing me with a free copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
As my mom flipped through Volger's book she noticed the same thing I did -- Start Simple is a cookbook that is not necessarily geared towards feeding families. I've been able to find great lunch recipes to make when it's just myself, but I've also stumbled upon delicious recipes to make when it's the three of us at dinnertime. For my mom, now that it's just her and my dad, she isn't looking for a recipe that will feed an army or a hungry family. The recipes within Start Simple are easy to scale -- if you need to feed more then double the recipe if need be.
The recipes are organized by ingredient. Volger has chosen 11 "everyday ingredients" to focus on: A Big Winter Squash, A Block of Tofu, Essential Hearty Greens, Beans (Canned and Dried), A Few Sweet Potatoes, A Carton of Eggs, A Piles of Mushrooms, A Stack of Tortillas, A Head of Cabbage, Crowns of Cauliflower or Broccoli, and Several Summer Squash. I think one of the reasons why I've been able to try so many recipes is for the simple fact that many of these ingredients are ones I usually have in my fridge or pantry. No making lists or meal planning -- it's great being able to have everything ready to go without missing key ingredients. Volger has also thrown in a chapter on easy to make desserts because, let's face it, it's nice to have a little something sweet to round off a great meal.
Not only does my daughter like the cabbage soup but she adores the Bean Tacos w/ Lime Slaw. This has become our go-to meal for Taco Tuesday because I always have the ingredients and, it's so fast to make! So, when I arrive home from work, all I have to do is heat the beans, get the slaw ready and that's it. We use the mini soft tortillas because they're easier for small hands to manage and, my daughter loves the orange segments that are mixed into the slaw. I think being able to eat fruit with dinner is a novel idea to her. Nobody seems to like Mondays but it's Tuesdays I find tough -- the second day in and I feel unmotivated to cook. But with an easy recipe like this one I find I make it through the second day slump and feel better for cooking a meal.
Start Simple has also helped me cutdown on my food waste. His recipes help to get those near-forgotten ingredients into the oven and closer to my plate-- for me it's squash or mushrooms. His methods are simple and, it's much easier to reach into the fridge and pull out already roasted ingredients that can be incorporated into other dishes -- stuffed in a sandwich or used as a topping for my morning oats. My mom particularly enjoyed the Steel-Cut Oats w/ Squash and Tahini. Just as my daughter marveled at having oranges for dinner, my mom was thrilled to enjoy roasted squash for breakfast. In this way, I really appreciate how Volger uses ingredients in unexpected ways. Start Simple rewrites the rules on how home cooks can use ingredients.
I find that tofu is one of those foods that people love to hate -- either it seems too healthy or not healthy enough. In the chapter dedicated to tofu, Volger explains a bit about this controversy. He's about reason and balance, which I agree with. In my mind tofu is such a versatile ingredient and, Volger does such an excellent job of offering a range of recipes to use it in. Normally, the tofu in my fridge is exclusively reserved for the Smitten Kitchen recipe for Crispy Broccoli and Tofu w/ Peanut Pesto recipe but I've convinced my folks to give it a try in the Roasted Mushroom and Maple-Tofu Sandwich as well as in the Charred Romaine Salad w/ Tofu "Croutons." Both recipes are winners!
I think that Start Simple offers a new kind of weeknight cooking -- instead of making lists and meal plans, Lukas Volger offers home cooks an uncomplicated way to make dinner. With 11 core ingredients, I've found that there's always something for dinner. The meals I've shared with my family are delicious and some are ones that I've begun to incorporate on a weekly basis.
Please note that this an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Harper Wave / Harper Collins Publishers for providing me with a free copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
August 21, 2020
As an avid cookbook reader and home chef, it takes a bit for a cookbook to impress me — and Start Simple did! This is a perfect title for a new or emerging home chef, with its focus on basic ingredients and pantry staples. But there is a bit of style to it, which elevates the recipes. For example, the directions for making roasted mushrooms is side-by-side with a recipe for a roasted mushroom and maple-tofu sandwich; carbonara with marinated greens and fried capers is adjacent to a peanut butter and greens sandwich! The photography is beautiful and the recipes clearly written. The eleven ingredients of the subtitle? Squash, sweet potatoes, cabbage, tofu, eggs, cauliflower/broccoli, greens, mushrooms, summer squash, beans, and tortillas.
March 27, 2020
I should have realized by looking at the list of eleven ingredients that this was a vegetarian cookbook, but I didn't realize it until I started reading the introduction. While I have no problem with people who want to be vegetarian for whatever reason, I don't like it when they try to tell you that meat is the main environmental issue. Factory farmed ANYTHING is the problem. Small-scale, sustainable meat farming is not only not bad for the environment, but the meat is better for you. So, I kind of got off to a not great start with this cookbook, but I wasn't totally close-minded because I do like vegetable-based meals too. But, there just wasn't a ton of recipes that jumped out to me. And again with the pushing vegetarianism to save the planet I was kind of turned off. I did find a few recipes I want to try, but overall I would not recommend this one.
July 17, 2020
I don't usually consider a cookbook as a book I'm "reading" but I've made an exception for this one (and a few others) because I literally read it from cover to cover before I started trying any of the recipes. And then, once I began using the recipes... It was a shoe-in. I love that Volger's approach is by ingredient, so that you get a better understanding of that THING and how it might behave, feel, or taste in various recipes. I also love how the ingredient is treated as a base. This means that nearly every recipe is one that is easily adaptable, and even easier to riff on. I've now made about 10 different recipes from this book and I'm loving them. They also go really well together, so you can easily mix and match. It's both instructional and inspirational as a kitchen reference book. Highly recommended!
Just a note for Asian kitchens - Volger's recipes include a lot of oven use. This isn't traditional for Asian staples such as tofu and sweet potatoes, so just a heads up that you may need to plan for this. If you don't have an oven (as was my case for 5 years), then you may wish to reconsider buying this book. Or, invest in a good toaster oven!
Just a note for Asian kitchens - Volger's recipes include a lot of oven use. This isn't traditional for Asian staples such as tofu and sweet potatoes, so just a heads up that you may need to plan for this. If you don't have an oven (as was my case for 5 years), then you may wish to reconsider buying this book. Or, invest in a good toaster oven!
October 15, 2020
I like this book a lot--just, the concept is pretty great, and I already used it to figure out what the heck to do with a bunch of chard I ended up with. The ensuing carbonara with marinated greens was delish! I think I might actually buy this one because so many of these items are things we tend to have on hand anyway, and I love the idea of being able to say, "hmmm, what should we do with this butternut squash?" and boom, just flipping right to the butternut squash section for five or six different options!
April 10, 2021
Great cookbook for vegetarians!
October 8, 2021
Rey accessible for the average home cook with access to a basic grocery store.
January 18, 2021
This is the cookbook I’ve been dreaming of for years. It’s the “how to make dinner with the stuff I already have in my kitchen book.” Eleven central ingredients. Common pantry items. Having read through cover to cover, there are only a few ingredients I don’t have in my pantry regularly. Though not a vegetarian, we try to be meatless most weeknights. Though I usually make a weekly (or monthly menu), especially during covid when running out for one thing is taboo, I found myself without a plan one night last week. In just a short time I’d thrown together a delicious souffle with nary a fuss. I never would have considered that before. Looking forward to working through every page.
March 25, 2021
This got a bonus star from me for concept and organization. Lots of cookbooks give you recipes and even sometimes entire meals, but I’ve never read one before that gives you some basics and then uses those basics in a bunch of different ways. This is a vegetarian cookbook but it does give some ideas where meat could be added. So some of the building blocks are eggs, tofu, greens, winter squash, sweet potatoes and more. Each chapter starts with some basic preparations and then uses the focus ingredient in tons of ways. For example, for the winter squash – we get a frittata, risotto, pancakes and lasagna as well as ideas for dips and toast toppers. I love this concept – focus on some key ingredients, learn some basic prep that you can knockout on the weekends or a day off and then use what you made in a bunch of things. This feels like how people really cook and is actually a more sensible “meal planning” approach than huge batch cooking unless you are one of those rare people that really wants to eat the same thing for lunch all week. Many of the ideas here could be prepped and then frozen and this style of information presentation really allows for cooking based around what is seasonal and on sale. Since many of the recipes are pretty simple (a savory steel-cut oatmeal topped with roasted squash and tahini), you can certainly mix it up. Maybe put your squash on grits or leftover rice to make a quick bowl. Have other veg that need to be used up – throw them in. Want to change up the main seasoning or flavor – go for it! I really can’t sing the praises of this book enough – both for some interesting and innovative recipes and for the inspiration it provided in help shift my thinking from cooking a full meal every night to focusing on some key base ingredients and then going wild with bowls, toasts, topping baked potatoes or more complex recipes. I copied quite a few recipes down and am already totally in love with a non-recipe suggestion regarding green onions. I like green onions but some are really bitey and I also never manage to get through them before at least one goes bad. Solution – clean and chop them in large segments the day you buy them, char them up a little in some oil in a skillet, and then rough chop the results for ready to use and more mellow green onions that add that little perk of freshness to dishes without risking the sometimes too sharp flavor of raw green onions. This man is a full on genius.
March 20, 2023
This is one of my favorite subgenres of cook book: the pantry builder. (Side rant: I'm of the firm opinion that all "easy" cookbooks need to be pantry builders to some extent, because if every meal uses entirely separate ingredient lists then you might think you've written a beginner cookbook but you've really just made a meal prep book for recipes that only serve 4.)
The techniques are solid, it's very thoughtful and organized, and it is excellent at minimizing waste. The recipes taste really good and seem very well tested I would strongly rec this for anyone living alone or with just one person, people learning to cook, newlyweds, college students, or people wanting to budget.
My only complaint is that most of these main courses aren't very substantial. You either need to serve with a bulking side like bread or rice, or eat more frequently than my typical lifestyle of 3 meals/no snacks.
The techniques are solid, it's very thoughtful and organized, and it is excellent at minimizing waste. The recipes taste really good and seem very well tested I would strongly rec this for anyone living alone or with just one person, people learning to cook, newlyweds, college students, or people wanting to budget.
My only complaint is that most of these main courses aren't very substantial. You either need to serve with a bulking side like bread or rice, or eat more frequently than my typical lifestyle of 3 meals/no snacks.
May 22, 2022
I had read some of his recipes in a magazine and decided to check out his book, not realizing he's a vegetarian chef. And in this case, it doesn't matter! I liked the way this book was organized, because often that's how I start to cook - like I have this bag of beans or a bunch of sweet potatoes, what can I do? His applications aren't always super kid-friendly, and some of these are a bit labor intensive for a weeknight, but this is a useful book. My favorite recipes are for hearty greens, and there are a lot of next-level slaw options in here. The other thing I really appreciated was all the egg recipes. Everyone in my family loves to eat eggs, and several of those recipes were quick and perfect for dinner, brunch - or any time.
No nutritional information, but definitely worth checking out for veggie-friendly options.
No nutritional information, but definitely worth checking out for veggie-friendly options.
April 24, 2020
Who would’ve guessed I’d enjoy being vegetarian at the age of 64. I committed on New Year’s Day 2020 and this book really did make it simple. The rest of my family, all meat eaters (not judging), enjoy these creative meals too. Even the tofu! Try the Tofu with Balsamic Vinegar. So good. I ate leftovers for breakfast the next day thinking, “Taste like sausage!” My husband, not the most open minded fellow, grudgingly tried it and loved it. I’ve tried other vegetarian cookbooks and they’re usually complicated which means lots of opportunities for mess ups and frustration. No joy of cooking there. Love simplicity. Love this book. Thank you, Lukas!
July 1, 2020
my daughter recently is trying a vegan eating plan and this book will help me tune into some of her choices, I eat meat rarely and am trying to be on her side and we can probably both share many of these recipes - most appealing is the simple basic food list - not a lot of weird "sea weeds" or hard to obtain and expensive ingredients - got off the new book library shelf and this just might be one book that I decided to purchase.
I've decided to buy this book - from Amazon
I've decided to buy this book - from Amazon
August 1, 2020
This one gave me lots to think about in terms of prepping veggies ahead so that foods you'd like to be eating are ready to go when its time to eat. Plus he has some other cool recipes that I'm interested in making like biscotti and galette. The fritatta was excellent with the carmelized onion.
May 23, 2020
Love the idea of 11 everyday nutrient rich, filling, and flexible ingredients. Some really new recipe ideas for me like a squash sandwich or a carrot and white bean burger!
August 11, 2023
A nice concept, but nothing spoke to me.
February 4, 2021
i enjoyed this! the recipes are all fairly simple and easy to follow, nothing required complicated steps. i do wish that the recipes were not so egg heavy, as even outside of the "egg" chapter a good majority of them involved eggs in some way which makes it less useful for cooking while I am at home!
i think it's easy to be annoyed at the repeat of ingredients in this -- not just the "main" ingredients that outline a chapter, but also the sides and other ingredients, but in some ways that is what makes these recipes so accessible. the creator isn't asking you to go out and buy tonnes of additional ingredients that you're only going to use in the one dish.
also! i liked that all of these recipes are not geared for 4 person families "traditional" families, which is something i don't see enough!
i think it's easy to be annoyed at the repeat of ingredients in this -- not just the "main" ingredients that outline a chapter, but also the sides and other ingredients, but in some ways that is what makes these recipes so accessible. the creator isn't asking you to go out and buy tonnes of additional ingredients that you're only going to use in the one dish.
also! i liked that all of these recipes are not geared for 4 person families "traditional" families, which is something i don't see enough!
September 13, 2020
This is the third Lukas Volger cookbook that I have tried. Apparently I am not destined to like his style.
This cookbook has chapters devoted to specific foods. Some chapters don't appeal to me - Winter Squash, Tofu, Greens, Tortillas.
Several other chapters focused on foods that I enjoy, but the recipes just didn't grab me.
This cookbook has chapters devoted to specific foods. Some chapters don't appeal to me - Winter Squash, Tofu, Greens, Tortillas.
Several other chapters focused on foods that I enjoy, but the recipes just didn't grab me.
November 12, 2024
Transforming humble grub
When one tries to behave more like a vegan eater, imagination can sometimes desert one. This is a wonderful book to solve the problem. Cabbage, mushrooms, tofu, bread. These are all given a contemporary face lift in a book which is fun to read. A good Christmas present for all
vegetarians.
When one tries to behave more like a vegan eater, imagination can sometimes desert one. This is a wonderful book to solve the problem. Cabbage, mushrooms, tofu, bread. These are all given a contemporary face lift in a book which is fun to read. A good Christmas present for all
vegetarians.
September 29, 2020
Recipes are set in sections according to food items. The tofu and mushroom section has a plethora of good looking recipes. There are a lot of helpful basic recipes like recipes for ghee that can be used for a multitude of different recipes.
This entire review has been hidden because of spoilers.
September 11, 2024
An excellent idea, simple but creative recipes based off 11 main ingredients, along with a good pantry.
Not all of the main ingredients might have been my favorite, but the recipes he makes are delicious looking. Will likely try a few.
Not all of the main ingredients might have been my favorite, but the recipes he makes are delicious looking. Will likely try a few.
February 16, 2025
A vegetarian cookbook focusing on eleven ingredients. A 12th ingredient would be cheese. Too many recipes do not have photos, which in today’s society is a big no no. The serving sizes seem skimpy. Not a cookbook I’d use often.
May 5, 2020
I absolutely loved this book. I read it on the digital library app during the Covid-19 shutdown, and cannot wait you get my hands on a physical copy!
September 9, 2020
What I enjoyed the most about this was how it felt like a primer on how to form your own meals from a set of guidelines/ingredients. Very realistic and nutritious.
3.75
3.75
Read
December 2, 2020fun book, great idea. tried a few recipes and excited for more. Picked for WPL Let's Dish book club
March 13, 2021
Really yummy and unique vegetarian meals!
April 4, 2021
Great variety of recipes, easy, normal ingredients, nice photos, well written, easy to follow
June 20, 2021
Hubby’s finally listened to doctor about eating less meat. First dinner was spicy beans on polenta success!
September 21, 2021
I enjoyed this book, I recently became vegan and I found this helpful for an easy transition into new meal ideas and how to make new foods.
Displaying 1 - 30 of 36 reviews