101 Cookbooks Library : Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World

Edit InfoMadhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World

Author: Madhur Jaffrey

Tags: Global, Vegetarian [edit]

Publisher: Clarkson Potter

ISBN: 0609809237

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Have you tried a recipe from this cookbook? How did it turn out?

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Aromatic Cuban White Bean and Pumpkin Stew

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Green Peas with Coconut and Cilantro

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Sliced Tomatoes in a Tomato Sauce

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My Thoughts

Recipe Notes

lisacohen and SusanSharp marked this as

have tried

SusanSharp says

Salt and peppered tomato slices are lightly fried with garlic and green chiles and then quickly boiled with tomato juice and parsley. It's a simple recipe, but is delightful with a fried egg on top of toast for a savory breakfast. I dial up the garlic and use tomato paste and water for the juice, since that's what I generally have on hand. This is a good recipe for reviving "disappointing" tomatoes--the ones that look good, but end up having a weird texture or those that are slightly past their prime.

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loli99 says

Oh, that's exactly what I do, when I have no time for "real" cooking - just some fried fresh tomatoes and garlic served with a bowl of spaghetti. We are especially happy with some brown sugar and a dash of balsamico added. When the pan is hot enough it will caramelize a bit and give a wonderful garlicy-sweet-sour twist to this simple meal. The smaller the tomatoes the better.

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lisacohen says

When I read Susan's review and saw that it used tomato juice, which I happen to have (about 1 1/2 cups leftover) from making gazpacho I knew I would try this. Don't laugh but I also happened to have already (disappointing - LOL!) sliced tomatoes waiting for me to use them up. Granted, they were more thinly sliced than the recipe called for but it came out wonderfully in spite of that. I had the other ingredient too (a jalapeno) It came together super-quick, which was good because I was very short on time. Next time I'd like to have it with a fried egg as Susan suggested but today I had it on top of some farro and on the side a leftover saute of mushrooms, zucchini coins, artichoke hearts (cooked in olive oil with shallots and garlic of course). This was very simple and very satisfying. I can imagine topping this with any number of herbs. Cilantro would be interesting. Basil would be obvious (and delicious). Smoked paprika and allspice might be fun as well. I completely forgot to add loli99's suggestion of balsamic and I'm kicking myself... but that just means I will try it tomorrow with the leftovers.

Thank you for posting the details of this. I never would have tried it if not for the mention of tomato juice/sliced tomatoes.

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loli99 says

@lisacohen: please see that you use the balsamic and sugar when the tomatoes are just fried, b e f o r e adding any sort of juice. Otherwise it will not caramelize and you will be disappointed. This is a matter of seconds, rather than minutes. If balsamic is too intense for your taste, you might also opt for an amontillado sherry.

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lisacohen says

@loli99, thank you for the suggestion!! I will give this a try next time.

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Lentils Topped with Gingery Spinach and Yogurt

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Batter-fried Okra

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Bean curd with black bean sauce

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Black-Eyed Peas with Swiss Chard

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Broccoli Stir-Fried with Ginger and Garlic

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Classic Romesco Sauce

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Corn with Cauliflower (Phulawar Makai Nu Shaak)

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My Thoughts

Recipe Notes

lisacohen marked this as

have tried

lisacohen says

This recipe was delicious but the instructions start out by asking me to do the impossible: make a ginger chile purée in my blender using only 2 tablespoons of water as the liquid along with 1 1/4" thick slice of ginger and a couple of green chiles. Maybe her blender can handle this small quantity but mine (a big, honking Vitamix) certainly couldn't so I ended up having to make this purée in my mortar and pestle after already dirtying the blender. Grrrr. But it was all worth it in the end and now I'll know to not even try to use the blender unless there's a bunch more liquid in a recipe.

This recipe doesn't contain a ton of ingredients but really tastes so goooood... as if there's more going on than there is, but maybe because it's because I still consider myself relatively new to Indian cooking and have that beginner's mind that is awed every time. I should note that I used frozen corn, but fresh or canned will work too. The juicy sweetness of the corn is the perfect counterpoint to the mild, crunchy cauliflower and the dish would have been lacking without it. The cumin-spiked oil pairs well with the other flavors and infuses the dish with a wonderful perfume and permeated the house (and the service man that came to check out a window that we were having problems with even commented on how good it smelled). I added the onions along with the cauliflower instead of after as I wanted them to get a little more brown than I thought they would get as written and I'm glad I did. I love the sweetness that onions get when allowed to brown like that. Since I only made the ginger chile purée with one chile instead of 2, I topped this with some cilantro-mint chutney. I served this over some brown rice for a light lunch. Yum!

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Delhi-style Cilantro and Mint Chutney (Hari Chutney)

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Emerald Fried Rice

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Green Beans and Potato Curry (Sri Lankan)

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Green Beans with Garlic and Preserved Lemon

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Miso Soup with Pumpkin and Onion

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Spanish-Style Chickpeas and Spinach

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Tortilla de Patata

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Thoughts About This Book

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MariaGlymph gave this

Tue 16 Mar 2010 00:16:07 GMT

From Morroco to Korea to Mexico to Italy, this is vegetarian food from around the globe. Madhur Jaffrey has written numerous cookbooks about her culinary adventures, and World Vegetarian is a collection of 650 meatless recipes. Jaffrey includes stories, notes, and tips that make this a wonderful addition to any cookbook collection. It's a great read as well as a great resource.

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modernwifie gave this

Fri 01 Apr 2011 00:12:25 GMT

Rarely have I found a cookbook that continually exceeds my expectations. I took my family on a month-long tour of its recipes, and have barely scratched the surface. Not one recipe was a dud. I haven't been able to keep this book on the shelf since!

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SusanSharp gave this

Wed 13 Jul 2011 15:19:45 GMT

This cookbook is essentially a compilation of vegetarian recipes from around the world, often as provided by specific restaurants, but organized by food type, not geography. Jaffrey provides notes and basic cooking techniques for almost every vegetable and grain, and then goes on to provide several recipes for that item from different regions. I find myself turning to this book again and again when I encounter some unknown vegetable that I have no idea how to prepare. The book contains challenging, daylong recipes as well as simpler meals, which I really enjoy.

I think the wealth of content in this book is actually the only fault; sometimes there are four or five similar recipes using similar techniques right next to one another that could be better presented as one or two recipes with additional notes.

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hippychick4eva gave this

Sat 20 Aug 2011 08:32:54 GMT

This book is just fantastic to turn to. Things I love about it:

- Easy recipes usually with simple ingredients that taste delicious

- Really useful information and tips about how to cook and store all the common (and some more uncommon) pulses and vegetables

- Interesting writing style, I like the background information she gives about each recipe, suggestions of what to serve it with and substitute ingredient ideas

All in all, a brilliant book that I have become a bit addicted to recently, would definitely reccomend it to vegetarians and non-vegetarians alike. (I'm not a vegetarian, but my partner is).

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tracyphua gave this

Fri 23 Jul 2010 20:34:26 GMT

Love this! If there is ever a vege or legume or whatever that you don't know what to do with, there is not only a recipe in here, but also a whole section of history and general info including how to buy, store and cook it. Some absolutely delicious recipes in here have meant that I have now found the love for veges like beetroot and cabbage that I thought I hated!

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quincy gave this

Thu 15 Mar 2012 01:04:20 GMT

Friends gave it to me because they love it but I can't seem to get into it. I need some more detailed recipe recommendations. Okay, here's one that sounds appealing: Chickpeas, pumpkin and raisins with couscous. Love chickpeas and am always looking for recipes to use winter squash. Has anyone tried this one?

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Madhur Jaffrey

Global

Vegetarian