Serves 12 • 1 oz. of the best dried wild mushrooms • 3 qts. plus 1½ cups water • 2 medium-sized potatoes, scrubbed and sliced • 2 medium stalks celery, sliced • 2 to 3 cloves garlic, peeled • 1 large turnip, peeled and sliced • 4 medium-sized carrots, scraped and…

Serves 6 • 2½ Tbs. olive oil • 3 cloves garlic, pressed or minced • 2 Tbs. paprika • 4½ cups Garlic Broth or Potato Peel Broth • 4 cups puréed fresh tomatoes, strained • salt to taste • Tabasco sauce, to taste • butter to taste • 6 slices French bread • Parmesan…

Serves 6 This is such a light and refreshing soup that it makes a perfect foil for a hearty or especially rich dish—like stuffed crêpes or filled potato pancakes. • 2 qts. water • 1 lb. fresh spinach (2 bunches) • 2 medium-large potatoes • ¾ cup sliced green onions •…

Serves 6 to 8 • 1 ear of corn • ½ medium-sized eggplant (about ½ lb.) • 2 medium-sized carrots • 1 stalk celery • 1 large pale-skinned potato • 1 fresh red pimiento pepper • 2 medium-sized zucchini • 1 yellow onion • 5 or 6 medium-sized mushrooms • ¼ head cabbage • 1…

Serves 6 to 8 • 6 cups Vegetable Broth I or II • 3 cups broth from cooking lima, kidney, or garbanzo beans • 2 Tbs. butter • 1 tsp. paprika • dash of cayenne • salt and pepper • 2 to 3 oz. fettucine or other noodles 1. Heat the broths together in a pot, and when they…

Potato Peel Broth and Garlic Broth, those fragrant liquids with the amusing names, are such good, basic stocks for soups and sauces that I couldn’t leave them out. Both recipes are repeated here essentially as they appeared in the original Vegetarian Epicure, with a…

It makes 5 to 6 cups broth This and the other broths that follow are pleasant just as they are, served in a cup. However, they are tremendously useful as stocks in the making of other soups, sauces, etc. They will keep well in the refrigerator for 2 to 3 days and can…

Here is a combination of two old and beloved legumes—whole mung beans, which originated in India, and whole red lentils, which came to India from the Arab world in ancient times—cooked together with seasonings used in North India today for meat dishes. Strangely…

Muslims in India rarely use asafetida in their cooking. They use garlic instead. Here is a simple, everyday dal that I cook frequently. All that is needed with it is rice or a flatbread, some yogurt raita, and a vegetable dish made with okra, cauliflower, or eggplant….

Full of nutrients and flavor, this dish can be served with any type of Indian bread and a yogurt relish. For a more Western-style meal, serve it with a simple green salad. SERVES 4–5 • 3 tablespoons olive or peanut oil • ½ teaspoon whole cumin seeds • 1 medium onion,…

This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side. You could also convert it into a soup by adding a mugful of water or stock toward the end of the cooking time. SERVES 4–6 • 1⅓ cups green…