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The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat
You don't need to be a vegetarian to eat like one! With over 100 recipes, the New York Times bestselling author of Dinner: A Love Story and her family adopt a "weekday vegetarian" mentality.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT AND TASTE OF HOME - "Whether you're vegetarian or not (or somewhere in-between), these recipes are fit to become instant favorites in your kitchen!" --Molly Yeh, Food Network host and cookbook author
Jenny Rosenstrach, creator of the beloved blog Dinner: A Love Story and Cup of Jo columnist, knew that she wanted to eat better for health reasons and for the planet but didn't want to miss the meat that she loves. But why does it have to be all or nothing? She figured that she could eat vegetarian during the week and save meaty splurges for the weekend. The Weekday Vegetarians shows readers how Jenny got her family on board with a weekday plant-based mentality and lays out a plan for home cooks to follow, one filled with brilliant and bold meat-free meals.
Curious cooks will find more than 100 recipes (organized by meal type) for comforting, family-friendly foods like Pizza Salad with White Beans, Cauliflower Cutlets with Ranch Dressing, and Squash and Black Bean Tacos. Jenny also offers key flavor hits that will make any tray of roasted vegetables or bowl of garlicky beans irresistible--great things to make and throw on your next meal, such as spiced Crispy Chickpeas (who needs croutons?), Pizza Dough Croutons (you need croutons!), and a sweet chile sauce that makes everything look good and taste amazing. The Weekday Vegetarians is loaded with practical tips, techniques, and food for thought, and Jenny is your sage guide to getting more meat-free meals into your weekly rotation.
Who knows? Maybe like Jenny's family, the more you practice being weekday vegetarians, the more you'll crave this food on the weekends, too!
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT AND TASTE OF HOME - "Whether you're vegetarian or not (or somewhere in-between), these recipes are fit to become instant favorites in your kitchen!" --Molly Yeh, Food Network host and cookbook author
Jenny Rosenstrach, creator of the beloved blog Dinner: A Love Story and Cup of Jo columnist, knew that she wanted to eat better for health reasons and for the planet but didn't want to miss the meat that she loves. But why does it have to be all or nothing? She figured that she could eat vegetarian during the week and save meaty splurges for the weekend. The Weekday Vegetarians shows readers how Jenny got her family on board with a weekday plant-based mentality and lays out a plan for home cooks to follow, one filled with brilliant and bold meat-free meals.
Curious cooks will find more than 100 recipes (organized by meal type) for comforting, family-friendly foods like Pizza Salad with White Beans, Cauliflower Cutlets with Ranch Dressing, and Squash and Black Bean Tacos. Jenny also offers key flavor hits that will make any tray of roasted vegetables or bowl of garlicky beans irresistible--great things to make and throw on your next meal, such as spiced Crispy Chickpeas (who needs croutons?), Pizza Dough Croutons (you need croutons!), and a sweet chile sauce that makes everything look good and taste amazing. The Weekday Vegetarians is loaded with practical tips, techniques, and food for thought, and Jenny is your sage guide to getting more meat-free meals into your weekly rotation.
Who knows? Maybe like Jenny's family, the more you practice being weekday vegetarians, the more you'll crave this food on the weekends, too!
256 pages, Hardcover
Published August 31, 2021
354 people are currently reading
1519 people want to read
About the author
Jenny Rosenstrach
9 books104 followersJenny Rosenstrach is the creator of Dinner: A Love Story, the website devoted to family dinner, and the coauthor of Time for Dinner: Strategies, Recipes, Inspiration for Family Meals Every Night of the Week. For four years, she was the features director at Cookie magazine and special projects editor at Real Simple. Her essays and articles have appeared in numerous national publications and anthologies including Martha Stewart Living, Whole Living, and the New York Times. She is the author, with her husband, Andy Ward, of "The Providers," a column in Bon Appétit. She and her family live in Westchester County, New York.
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Displaying 1 - 30 of 135 reviews
September 25, 2021
I like some of the customization aspects and even some of the tofu options.
There are parts that felt a little too haphazard and maybe more suited for instagram photos than actual eating. The stuff on pizza, stuff in a bowl, and stuff on polenta section was particularly unimaginative and it's at the start of the book.
Also, if you're following this book, do not keep the lima broth. (Big wtf over here on that note.) And, in case you're curious, "heirloom limas" are really just whatever old generic variety of regular limas/butterbeans you'd find at pretty much any seed exchange (ex. Christmas Limas).
This felt like an extended recipe blog page with long exposition and slimmed down instructions. Seeing as how it's a cookbook, some better detailing in the recipes would have been appreciated.
There are parts that felt a little too haphazard and maybe more suited for instagram photos than actual eating. The stuff on pizza, stuff in a bowl, and stuff on polenta section was particularly unimaginative and it's at the start of the book.
Also, if you're following this book, do not keep the lima broth. (Big wtf over here on that note.) And, in case you're curious, "heirloom limas" are really just whatever old generic variety of regular limas/butterbeans you'd find at pretty much any seed exchange (ex. Christmas Limas).
This felt like an extended recipe blog page with long exposition and slimmed down instructions. Seeing as how it's a cookbook, some better detailing in the recipes would have been appreciated.
June 1, 2022
I’ve been wanting more meatless recipes and Rosenstrach really came through. I already made one recipe (barley bowls) and bookmarked so many more. It would have been helpful if more recipes featured proteins, instead of optional add ons, but other than that, this is one gorgeous, inspiring cookbook.
July 7, 2021
I really liked this cookbook! It’s an inspiring look at the real work of eating less meat and a very realistic look at what that means in a family setting when you need to get dinner on the table - perhaps with picky eaters - night after night. I really love her strategies - the “hooks” she employs to pump up flavor and therefore enthusiasm for a dish. Love the chart near the back - going to be looking at that one quite a bit. Also really love all the small plate options. I cook for 2 kids (one EXTREMELY picky) and 2 other adults (one of which is VERY old school meat and potatoes) - so although it feels pretty impossible to go as fully vegetarian as Rosenstrach’s family at this point, it does feel doable to stretch our thinking of what constitutes a satisfying dinner and having meat less. A great cookbook full of excellent recipes and ideas - I’m sure this one will be a hit.
February 2, 2022
I've been a vegetarian for about 30 years, so I've seen many cookbooks on the subject. Many have very similar recipes. However, The Weekday Vegetarian by Jenny Rosenstrach is full of recipes that are new to me that are amazing! I highly recommend this if you are looking to eat less meat.
- Reviewed by Laura K.
- Reviewed by Laura K.
May 27, 2022
My favorite cookbook of 2021! I have read Jenny Rosenstrach for years, mostly for her warm voice and family anecdotes. This book, though, is a cut above on the design and "recipes I'll actually make" front. It aligns well with how our family eats, and she makes everything seem easy and appealing. I appreciate her real talk about how food changes can be hard!
I want to make everything in this book. Recipes that are already a hit with my family: Black Bean Tostadas, Tofu with Broccoli and Peanut Sauce, Teriyaki Tofu with Green Beans, and a dish that my family now calls Pizza Beans. More salads and pizzas to come this summer!
I want to make everything in this book. Recipes that are already a hit with my family: Black Bean Tostadas, Tofu with Broccoli and Peanut Sauce, Teriyaki Tofu with Green Beans, and a dish that my family now calls Pizza Beans. More salads and pizzas to come this summer!
March 26, 2022
This colorful, nicely-presented cookbook presents the idea of eating more vegetarian meals with no judgement or other content that could scare off mainstream eaters. This cookbook will work nicely for everyone from omnivores who currently wish to choose more plant-based foods but aren’t sure where to start, to those who eat plant-based most or all of the time.
True to the title, the recipes are predominantly vegetarian, but there are quite a few vegan ones, too, and these are helpfully marked. Several other vegetarian ones would be easy to veganize, especially with the use of widely available plant-based cheese or egg products. I was a little confused by the creator’s neglect of the huge array of plant-based meat and dairy brands in her recipes—which can make a meal easier to make and more familiar to everyday diners. However, there are plenty of yummy recipes here, even without these products, and I plan on making a few of them.
The book’s chatty tone, in which Rosenstrach describes her efforts to win over the toughest food critics of all—her family—will resonate with many readers and hopefully convince them of the feasibility and benefits of eating plant-based meals more often. True, I did wonder a little at the author’s inclusion of the “for the holdouts” section in which she suggests which animals to toss in to various meals for those who refuse to eat a dish without them. (My recommendation for the “holdouts” would be to make the dish with Gardein chick’n strips and just don’t tell them—the eater won’t know the difference and everyone will be happy. Especially the chickens.) But anyway, this book does present a good idea-- Even if you live with someone who turns their nose up at plant-based meals, don’t let this stop the other people in your household from choosing differently. Chances are, you don’t eat the same thing as this person every single day of your life—why not choose plant-based when you are not eating with them? Or even if you do follow Rosenstrach’s advice for "the holdouts," this will still result in your household consuming significantly fewer animals. Something to think about!
I so am happy to see books like this one, VEGAN, AT TIMES, and others. This is how change will happen for animals and the environment—when mainstream eaters begin consuming more plant-forward meals and fewer animals. Accessible, fun, and gentle cookbooks like this will help!
True to the title, the recipes are predominantly vegetarian, but there are quite a few vegan ones, too, and these are helpfully marked. Several other vegetarian ones would be easy to veganize, especially with the use of widely available plant-based cheese or egg products. I was a little confused by the creator’s neglect of the huge array of plant-based meat and dairy brands in her recipes—which can make a meal easier to make and more familiar to everyday diners. However, there are plenty of yummy recipes here, even without these products, and I plan on making a few of them.
The book’s chatty tone, in which Rosenstrach describes her efforts to win over the toughest food critics of all—her family—will resonate with many readers and hopefully convince them of the feasibility and benefits of eating plant-based meals more often. True, I did wonder a little at the author’s inclusion of the “for the holdouts” section in which she suggests which animals to toss in to various meals for those who refuse to eat a dish without them. (My recommendation for the “holdouts” would be to make the dish with Gardein chick’n strips and just don’t tell them—the eater won’t know the difference and everyone will be happy. Especially the chickens.) But anyway, this book does present a good idea-- Even if you live with someone who turns their nose up at plant-based meals, don’t let this stop the other people in your household from choosing differently. Chances are, you don’t eat the same thing as this person every single day of your life—why not choose plant-based when you are not eating with them? Or even if you do follow Rosenstrach’s advice for "the holdouts," this will still result in your household consuming significantly fewer animals. Something to think about!
I so am happy to see books like this one, VEGAN, AT TIMES, and others. This is how change will happen for animals and the environment—when mainstream eaters begin consuming more plant-forward meals and fewer animals. Accessible, fun, and gentle cookbooks like this will help!
January 27, 2022
A great book for those who are trying to eat less meat! I was tired of buying cookbooks and only being able to make half of it.
Pros:
-I really enjoyed Jenny’s voice throughout the book. I’m a 20-something so the “getting dinner on the table for the kids” idea wasn’t applicable, but I enjoyed nonetheless.
-A lot of the recipes are simple enough to be approachable and please a lot of people’s palates, but creative enough I wouldn’t have thought to do them myself.
-A good mix of “stuff in a bowl” (we loved the cabbage-kale-tofu salad) and actual recipes (the greenest pasta or beets with pistachios, both of which we also loved).
-the photography is beautiful
Cons:
-Sometimes I think Jenny and I have different ideas of what constitutes a whole meal. For example, the teriyaki tofu and green beans doesn’t really seem like enough for a meal to me. I’d either need to put it over rice or add a side, but she presents these as full meal recipes. This is fine, because I can always add a side on my own (for example, serving that with the cabbage okonomiyaki).
-the idea of a “small plates dinner” doesn’t appeal to me, and many of her suggestions felt like basically serving a snack plate (the type of thing when I’m eating solo and throwing together different leftovers).
-A bunch of the recipes appear to have no protein. For example: Cauliflower Cutlets in Romesco Sauce, Cabbage Wedges with Polenta, the aforementioned Greenest Pasta. Not every recipe for me needs protein, so it’s not a huge deal, but since my partner is a 26 year old guy (and one of the main reasons people don’t want to go meatless is protein concerns), it would’ve been nice if she’d provided recommendations in the notes for how to add a protein hit.
Despite the cons, I’m still giving 5 stars, because the pros outweigh them by a mile. Almost every single recipe in this book is something I would actually make, with ingredients I can easily find nearby.
Pros:
-I really enjoyed Jenny’s voice throughout the book. I’m a 20-something so the “getting dinner on the table for the kids” idea wasn’t applicable, but I enjoyed nonetheless.
-A lot of the recipes are simple enough to be approachable and please a lot of people’s palates, but creative enough I wouldn’t have thought to do them myself.
-A good mix of “stuff in a bowl” (we loved the cabbage-kale-tofu salad) and actual recipes (the greenest pasta or beets with pistachios, both of which we also loved).
-the photography is beautiful
Cons:
-Sometimes I think Jenny and I have different ideas of what constitutes a whole meal. For example, the teriyaki tofu and green beans doesn’t really seem like enough for a meal to me. I’d either need to put it over rice or add a side, but she presents these as full meal recipes. This is fine, because I can always add a side on my own (for example, serving that with the cabbage okonomiyaki).
-the idea of a “small plates dinner” doesn’t appeal to me, and many of her suggestions felt like basically serving a snack plate (the type of thing when I’m eating solo and throwing together different leftovers).
-A bunch of the recipes appear to have no protein. For example: Cauliflower Cutlets in Romesco Sauce, Cabbage Wedges with Polenta, the aforementioned Greenest Pasta. Not every recipe for me needs protein, so it’s not a huge deal, but since my partner is a 26 year old guy (and one of the main reasons people don’t want to go meatless is protein concerns), it would’ve been nice if she’d provided recommendations in the notes for how to add a protein hit.
Despite the cons, I’m still giving 5 stars, because the pros outweigh them by a mile. Almost every single recipe in this book is something I would actually make, with ingredients I can easily find nearby.
October 22, 2022
Just what I was looking for! A thoughtful approach, recipes that turn out the way they are supposed to, faster food with great flavor, along with an actual usable plan. She finds a balance that takes everyone into account - people wanting to go more vegetarian, people who are vegetarian, as well as suggestions for making recipes vegan. Checked this out of the library and used it so much, I bought a copy of my own to explore over the next months.
December 25, 2021
So excited to cook so many of these recipes and eat more plant-based in 2022!!
April 24, 2022
Love this cookbook! I've been making my way through the recipes the past few months, and many have become staples in our house. The food is delicious and the recipes are not difficult. Yum!!
May 23, 2022
Super fun, user-friendly book with lots of easy recipes and cool ideas for reducing meat in your diet in gradual and realistic – and therefore hopefully more sustainable – ways.
I enjoyed her spins to get the plant-based holdouts in your household on board, like a small side of meat for them with an otherwise veg meal. This worked for me with Matt. Or sometimes I’d say, “I’m making this for dinner. You don’t have to eat it, but I’d love you to try it. If you want meat with it, there’s leftover meat from your lunch in the fridge.” To his credit, he tried everything, even the tofu. He didn’t eat all of it, but he tried it!
I also love her idea of giving each meal a “hook,” or something everyone is excited to eat. Usually it’s something carb-y, like potatoes or bread, or a dynamite sauce or something crunchy or a little indulgent. The hooks are what make us feel satisfied, not necessarily the proteins.
I am obviously not a vegetarian in any way, but I do struggle with eating meat and want to do less of it. Having dogs has really intensified my care and concern for animals. And yet I am such a slave to my tastebuds and my cultural and comfort foods and find it so hard to give up completely. I feel like if I was a stronger person, I would be vegetarian or vegan. It is an ongoing struggle and a very personal one. I don’t judge others based on what they do or don’t eat. This is just my journey. Being gentler with myself, saying, “Less, not none,” and making gradual changes is working for me right now.
I enjoyed her spins to get the plant-based holdouts in your household on board, like a small side of meat for them with an otherwise veg meal. This worked for me with Matt. Or sometimes I’d say, “I’m making this for dinner. You don’t have to eat it, but I’d love you to try it. If you want meat with it, there’s leftover meat from your lunch in the fridge.” To his credit, he tried everything, even the tofu. He didn’t eat all of it, but he tried it!
I also love her idea of giving each meal a “hook,” or something everyone is excited to eat. Usually it’s something carb-y, like potatoes or bread, or a dynamite sauce or something crunchy or a little indulgent. The hooks are what make us feel satisfied, not necessarily the proteins.
I am obviously not a vegetarian in any way, but I do struggle with eating meat and want to do less of it. Having dogs has really intensified my care and concern for animals. And yet I am such a slave to my tastebuds and my cultural and comfort foods and find it so hard to give up completely. I feel like if I was a stronger person, I would be vegetarian or vegan. It is an ongoing struggle and a very personal one. I don’t judge others based on what they do or don’t eat. This is just my journey. Being gentler with myself, saying, “Less, not none,” and making gradual changes is working for me right now.
December 31, 2021
This is fine for beginning vegetarians, but long-time vegetarians will be bored, bored, bored. There is nothing new here, nothing you haven't made 100 times. Refried bean tostadas? White bean soup? Spicy chickpeas with tomatoes and greens? Yawn.
The photography is pretty. Check this one out of the public library; not worth a purchase.
The photography is pretty. Check this one out of the public library; not worth a purchase.
June 29, 2022
I wasn't very into this cookbook. I just found the layout too chaotic to enjoy it. There are likely some decent recipes in here just nothing really caught my eye.
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October 27, 2021I received a copy of this book from the publisher in exchange for an honest review.
I would love to eat less meat and my husband has said several times that he wishes he were a vegetarian. Our problems are breaking the mental habit of thinking that each meal must contain meat and making smart food choices if meat is eliminated from a meal, because vegetarian/vegan doesn't instantly equal healthy. Jenny Rosenstrach has compiled a collection of 100 simple and approachable recipes that have each passed the test with her family. I tested her recipes for "A Farrotto for All Seasons" and "Chickpea-Pasta Mac & Cheese" and I deemed them each to be a success. The steps were easy to follow, the results got thumbs up all around, and I was proud to introduce 2 new ingredients (farro and chickpea pasta) into my family's dinner repertoire.
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I would love to eat less meat and my husband has said several times that he wishes he were a vegetarian. Our problems are breaking the mental habit of thinking that each meal must contain meat and making smart food choices if meat is eliminated from a meal, because vegetarian/vegan doesn't instantly equal healthy. Jenny Rosenstrach has compiled a collection of 100 simple and approachable recipes that have each passed the test with her family. I tested her recipes for "A Farrotto for All Seasons" and "Chickpea-Pasta Mac & Cheese" and I deemed them each to be a success. The steps were easy to follow, the results got thumbs up all around, and I was proud to introduce 2 new ingredients (farro and chickpea pasta) into my family's dinner repertoire.
Come chat with me about books here, too:
Blog | Instagram | Twitter | Pinterest
December 16, 2021
I adore cookbooks. I adore reading them. Good ones are a wealth of knowledge - kitchen tips and building block recipes for basic things like stock, beans, sauces, etc.
I first heard of this book in a MMD email when it was on sale as a Kindle book. I can't do cookbooks in ebook format so I bought the hardcover.
Things I love: this got me excited to play around with tofu and homemade veggie burger patties, which isn't something I'd normally care to delve into. Also, this will become one of my go to cookbooks for all the CSA vegetables. I also love how you can use this how it works best for you -- I can easily add whatever protein I want if I want or keep it completely vegetarian. This book inspires creativity in the kitchen. I love how she makes vegetables approachable. Aaand the restuffed japanese eggplants with miso tahini sauce?! YES. I first tried some of those beauties this past year when they came in my CSA and I'm so excited to find a jazzed up recipe for them.
And thank you book darts! Super easy to find the recipes I marked later.
I first heard of this book in a MMD email when it was on sale as a Kindle book. I can't do cookbooks in ebook format so I bought the hardcover.
Things I love: this got me excited to play around with tofu and homemade veggie burger patties, which isn't something I'd normally care to delve into. Also, this will become one of my go to cookbooks for all the CSA vegetables. I also love how you can use this how it works best for you -- I can easily add whatever protein I want if I want or keep it completely vegetarian. This book inspires creativity in the kitchen. I love how she makes vegetables approachable. Aaand the restuffed japanese eggplants with miso tahini sauce?! YES. I first tried some of those beauties this past year when they came in my CSA and I'm so excited to find a jazzed up recipe for them.
And thank you book darts! Super easy to find the recipes I marked later.
January 7, 2024
I made a few of the recipes and marked a few more as ones I wanted to try.
Chili: ok, not mind blowing. The cinnamon and chocolate gives it a depth of flavor but it still felt like it was missing something.
Migas: again, I felt it was just ok. Needed some boosting from hot sauce and more seasoning.
Quinoa with roasted winter veggies: not for me. It just didn’t work all mixed together with the vinaigrette, it all became one note in texture and that bothered me. I loved the roasted cabbage and carrots though, I’m adding cabbage to all my veggie roasts now!
Want to try: cheesy bean bake, Zaatar pizza dough flatbread, kale and cranberry salad.
Chili: ok, not mind blowing. The cinnamon and chocolate gives it a depth of flavor but it still felt like it was missing something.
Migas: again, I felt it was just ok. Needed some boosting from hot sauce and more seasoning.
Quinoa with roasted winter veggies: not for me. It just didn’t work all mixed together with the vinaigrette, it all became one note in texture and that bothered me. I loved the roasted cabbage and carrots though, I’m adding cabbage to all my veggie roasts now!
Want to try: cheesy bean bake, Zaatar pizza dough flatbread, kale and cranberry salad.
November 16, 2021
Pure motivation in a book. Lots of genuinely good ideas. I actually loved the text accompanying the recipes, too. The advice in the beginning to have at least one sure-thing-winner on the plate... um, genius. We're trying new vegetarian dishes slowly but surely. My kids are eating new foods, and I'm feeling better about killing fewer animals. What a fantastic resource.
July 8, 2023
Haven’t tried the recipes yet so can’t really rate the quality but the voice was very fun and I love the simplicity of the recipes. I think it’s going to be a very useful resource for the next stage of my learning to cook journey, which is learning to create no-recipe meals based on what I have at hand.
January 23, 2023
I liked that this cookbook was very much organized by food category. I also liked that it's vegetarian and many recipes have extra suggestions, to make it either vegan or to add meat (even if that's a chaotic range of suggestions). I didn't love how focused it was on kids and getting them to eat things. I didn't find many recipes that seemed exciting, so I'm just kinda hoping I feel inspired to try things from this book sometime.
May 4, 2022
I’m torn between a 3 and a 4, and need to cook a few more to make my final review. Stay tuned!
August 7, 2022
i've loved her blog for many years now & am always happy to add one of her books to my kitchen library!
January 28, 2023
One of the best and most realistic vegan/vegetarian cookbooks I’ve had the pleasure of cooking from to date. The Chickpea recipes are by far my favorite. I make the crispy chickpeas with naan at least once a week and it truly never disappoints!! I highly recommend for this for any vegetarians out there, and vegans too as they have substitutes for almost every meal.
September 25, 2021
I love Jenny’s writing in all forms and Weekday Vegetarians delivers. Her voice comes through with great story, recipes and tips in a manageable, helpful and delicious how-to guide. The recipes are outstanding.
August 18, 2021
Some new favourites have entered the dinner rotations from this one!
January 24, 2022
Lives up to what is advertised--a well-organized and realistic guide for cooking more vegetarian meals for a family. Doesn't have that many recipes overall but feels approachable, kind of like..."dip your toe into Ottolenghi recipes but we get that you're busy." Probably tougher to use if you have a mushroom allergy or need to do low carb, but there are some things I'd want to try once I'm off being low-carb.
January 24, 2022
Fresh ideas, not pretentious and leaves room for improvisation. Feel like it appeals to all cooking skill levels. Rarely find one that has it all.
January 20, 2022
Fantastic cookbook, especially for getting some more vegetarian recipes in our rotation of favorite meals.
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February 27, 2023I wasn't particularly inspired by this book.
It's fine? But not anything you will be making for friends (hence the Weekday warning), and a lot of the suggestions appear kind of randomly tossed together. I'm sure they taste fine, it just looks haphazard. For example: Cobb Salad Pizza is everything minus the bacon on a pizza, including the romaine. Suggested Combo No 3 is bread, marinated beans, avocado toast, kale salad with cranberries, and burrata.
At the end of the book is a chart for meal ideas, organized by type of dish x main ingredient. For example: soup x butternut squash. Not all of the suggestions are recipes in the book, but it's a useful way of thinking about what to make and how to put the recipes to use.
Overall though, if you are looking for more vegetarian meals in your life, I would recommend Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (more upscale) or Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads & Extras (soup & salad meal pairings).
It's fine? But not anything you will be making for friends (hence the Weekday warning), and a lot of the suggestions appear kind of randomly tossed together. I'm sure they taste fine, it just looks haphazard. For example: Cobb Salad Pizza is everything minus the bacon on a pizza, including the romaine. Suggested Combo No 3 is bread, marinated beans, avocado toast, kale salad with cranberries, and burrata.
At the end of the book is a chart for meal ideas, organized by type of dish x main ingredient. For example: soup x butternut squash. Not all of the suggestions are recipes in the book, but it's a useful way of thinking about what to make and how to put the recipes to use.
Overall though, if you are looking for more vegetarian meals in your life, I would recommend Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (more upscale) or Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads & Extras (soup & salad meal pairings).
September 25, 2021
I just love Jenny Rosenstrach. I’ve followed her blog and read her books for years, and very seldom have I made a recipe that was overly difficult or less than tasty. The Weekday Vegetarians is more of the same, but of course, without the meat! I have been trying to eat less meat, so this cookbook couldn’t have come at a better time. I’ve now made four recipes from this one and would make three of them again, which is a pretty high ratio. The pictures are pretty but not pretentious, and the little stories are a nice touch. I’m glad this book has a permanent spot on my shelves!
October 18, 2021
I'm not a vegetarian but I was impressed with this cookbook. I thought many of the salad and side dishes looked terrific. The illustrations of the dishes that were presented, looked fresh and appealing. I was pleasantly surprised at how much I liked this cookbook.
I think vegetarian and I think tofu and weird concoctions of food. I know, that's not typical but that's what I think. This cookbook showed me a different side of that. I saw the Artichoke Dip Pizza and thought that looked amazing. The Pizza Salad with White Beans looked nice and refreshing and the Tagliatelle with Corn, Tomatoes, Onion-Bacon & Basil looked like something I would definitely eat.
I liked the type print of this book as it was large and easy to read. There’s a lot of information about each recipe which might include hints, sides to use, how the recipe came to be, how to serve, etc. With each recipe you’ll find step-by-step instructions, a list of ingredients, and how many this recipe serves. There is no calorie or nutritional or serving size (per person) information presented. There are also labeled vegan recipes throughout the book. These recipes claim to be "healthy, delicious, and easy to execute."
The book is broken down into 4 sections: The New Regulars, Small Plates Night, The Vegetarian's Very Special Bag of Hook & Tricks and Mix-&-Match Meal Chart. Within these sections, there are smaller sections like Pizza, Soups, Skillet Mains, Beans, Breads, Magic Blender Sauces & Dressings and Pantry Staples. I thought all these categories were a bit too much for me as I felt some of the sections could have been combined to save some dead space and help with the book’s flow. The index in the back is nice too. This is a great cookbook and one that I think, you'll find some recipes that will tempt your taste buds. 4.5 stars
I think vegetarian and I think tofu and weird concoctions of food. I know, that's not typical but that's what I think. This cookbook showed me a different side of that. I saw the Artichoke Dip Pizza and thought that looked amazing. The Pizza Salad with White Beans looked nice and refreshing and the Tagliatelle with Corn, Tomatoes, Onion-Bacon & Basil looked like something I would definitely eat.
I liked the type print of this book as it was large and easy to read. There’s a lot of information about each recipe which might include hints, sides to use, how the recipe came to be, how to serve, etc. With each recipe you’ll find step-by-step instructions, a list of ingredients, and how many this recipe serves. There is no calorie or nutritional or serving size (per person) information presented. There are also labeled vegan recipes throughout the book. These recipes claim to be "healthy, delicious, and easy to execute."
The book is broken down into 4 sections: The New Regulars, Small Plates Night, The Vegetarian's Very Special Bag of Hook & Tricks and Mix-&-Match Meal Chart. Within these sections, there are smaller sections like Pizza, Soups, Skillet Mains, Beans, Breads, Magic Blender Sauces & Dressings and Pantry Staples. I thought all these categories were a bit too much for me as I felt some of the sections could have been combined to save some dead space and help with the book’s flow. The index in the back is nice too. This is a great cookbook and one that I think, you'll find some recipes that will tempt your taste buds. 4.5 stars
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