Deborah Madison

New Potato Gratin with Tomatoes and Olives

new potatoes in basket

Made with summer’s new potatoes and garden tomatoes, this late-harvest dish is fragrant with herbs and olives. Serve warm or at room temperature, with a wedge of lemon and vegan mayonnaise.  Reprinted with permission from The New Vegetarian Cooking For Everyone* by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.

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Pico de Gallo

Pico De Gallo Salsa

Also known as salsa Mexicana and salsa cruda, this is what comes with the chips in Mexican restaurants. (Cruda means raw, not crude.) For best results, chop very finely; large chunks of tomato are hard to catch on a chip. Reprinted with permission from The New Vegetarian Cooking For Everyone by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. more→

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Sesame Noodles with Asparagus Tips

bunch of asparagus

Whenever people ask what they can make a lot of easily and ahead of time for a party, this is what I suggest. It’s endlessly versatile-you can vary the vegetable to go with the season, using, for example, snow peas, roasted peppers, grilled eggplant, carrot, mung bean sprouts, and fresh or dried shiitake mushrooms. Reprinted with permission from The New Vegetarian Cooking For Everyone by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. more→

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