I remember when I first added Vegetarian Suppers to my home collection. I found a pristine copy on the shelves at Half Price one afternoon and could hardly believe that someone had let this little gem go. It had been hovering at the top of my list for at least a couple of years and I had checked it out from the library so often that my little paper bookmarks would sometimes still be in it when I would find my way back to it a few months later.
It is, in part, responsible for making complete suppers a reality at our house. I had always struggled with assembling complete meals, and this book helped me conquer the vegetable as entree. I also loved… still love… the appetizer and dessert suggestions that accompany every meal. They aren’t always manageable on a whim (yogurt garlicky cheese does not just exist at our house), but most of the time, they only require some seasonal fruit and a homemade dressing.
I’ll be making the following few things this week from Vegetarian Suppers from Deborah Madison’s Kitchen:
- Lentils and shells with cilantro-scented onions, spinach, and spinach crowns
- Stir-fried sesame broccoli and tofu with glass noodles
- Mashed potatoes and turnips with sautéed onions and greens
- Fideos with pasilla chiles, avocado and creme (also making tostadas this night to go with)
The rest of the week will be rounded out with leftovers from weekend cooking and what I hope is an exciting #ATXswappers stash. Have a great week!
P.S. I just realized that I put together a pretty pasta heavy week. I’ll be upping the veg portions in most of the meals to try to make up for it.