Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pasta and pies. You'll spoon up soups and stews, and delight in desserts from simple to swoonworthy. Written by longtime vegetarian Crescent Dragonwagon, author of Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian employs innovative methods (try "Ri-sort-ofs," in which risotto technique is used to create splendid, richly flavored grain dishes built around not just rice but also barley, buckwheat, spelt, and even toasted oats with an array of seasonings) and introduces lesser-known ingredients (get to know and love not just tofu and tempeh but a whole new generation of soyfoods, as well as "Quick Fixes" like instant bean flakes). Opinionated, passionate, and deeply personal, Ms. Dragonwagon's tantalizing headnotes will have readers rushing to the kitchen to start cooking. (Can her over-the-top Garlic Spaghetti really be that good? It is.) Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving omnivore in search of something new and wonderful, this is not just vegetarian cooking--but cooking, period--at its most creative, inspiring, and exuberant.

ROASTED BUTTERNUT AND APPLE SALAD ON A BED OF BITTER GREENS Serves 4 to 6 1 large butternut squash, about 1 pound, halved, seeded, and peeled Cooking spray (optional) 2 teaspoons tamari or shoyu soy sauce 1 teaspoon olive oil About 1 1/2 teaspoons honey Honeyed Red-Wine Vinaigrette (recipe follows) 8 to 10 cups assorted salad greens, half mild (oakleaf, romaine, and/or Boston lettuces) and half bitter or pungent (arugula, watercress, curly endive), well washed and dried 1 to 2 cups very thinly sliced green cabbage 1/2 cup cilantro leaves, chopped medium-fine 1 sweet, crisp apple, such as Galla, peel on, diced into 1/3 inch pieces 2 to 3 tablespoons toasted sesame seeds, or chopped, toasted pecans, toasted pumpkin seeds, or best yet tamari-roasted pumpkin seeds (optional) 1 Preheat the oven to 400 F. 2 Place 4 to 6 salad plates in the freezer to chill. 3 Cut the peeled squash into +-inch dice. Place the cut-up butternut squash on a large nonstick baking sheet or one that has been sprayed with cooking spray. Toss the squash with the soy sauce and oil and bake until the squash pieces are lightly browned, slightly shriveled-looking and semicrisp on the outside and barely tender all the way through, 20 to 30 minutes. The squash should definitely keep its shape. Remove the squash from the oven, keeping the oven on. Immediately drizzle a little honey over the squash, toss and return to the oven. Bake 5 to 10 minutes more, until the squash is all browned. Remove from the oven and let cool to room temperature.HONEYED RED-WINE VINAIGRETTE Makes about 1 2/3 cups 1/3 cup red wine vinegar 1 teaspoon tamari or shoyu soy sauce 3 to 4 cloves garlic Juice of 1/2 lemon 1/4 teaspoon salt 5 to 6 solid grinds black pepper 2/3 cup extra virgin olive oil 2 to 3 tablespoons honey, or, for vegans, sugar or Rapidura Combine the vinegar, tamari, garlic, lemon juice, salt and pepper in a food processor. Start the machine buzzing, and gradually, through the hole in the pusher-tube, drizzle in the oil. Remove pusher-tube, and, with the motor running, drizzle in the 2 tablespoons honey. Stop the machine. Taste, and if you feel the dressing should be sweeter, add the remaining tablespoon of honey. PASTA WITH PUMPKIN Serves 2 8 ounces fettuccine, dried or fresh 1 wedge (about 1 1/2 pounds) eating pumpkin or any sweet orange fleshed squash, sliced into long, 1/3-inch thick pieces 2 teaspoons to 1 tablespoon olive oil, plus additional for serving Cooking spray 3 cloves garlic, pressed Salt and freshly ground black pepper Freshly grated Parmesan or soy Parmesan-type cheese 1 Start the fettuccine in vigorously boiling water. 2 As the pasta cooks, heat the oil in a nonstick skillet or one that has been sprayed with cooking spray. You'll want a skillet with a tight-fitting lid. Add the pumpkin or squash and sautT over medium-high heat for 3 minutes. Cover tightly and steam over medium-low heat, stirring every now and again. Add the garlic and stir-fry for 30 seconds or so longer. 3 When the pumpkin is tender around the edges but still has a bit of bite to it, transfer it to a bowl and toss with the cooked fettuccine. Season. Serve at once, hot, with Parmesan cheese, more olive oil to drizzle, and lots of pepper. CHOCOLATE DREAM PIE Makes one 9-inch pie, Serves 6 to 8 CRUST Cooking spray or oil (optional) 1/2 cup graham cracker crumbs 1/2 cup crush Nutri-Grain or other no-sugar-added corn or wheat flakes 2 tablespoons unbleached white all-purpose flour 2 tablespoons brown sugar 1/2 teaspoon salt 1 tablespoon melted butter or mild vegetable oil, such as corn, canola or peanut 2 to 3 tablespoons water, preferably spring or filtered FILLING 1 ounce unsweetened chocolate, chopped 1 ounce semisweet chocolate, chopped 3/4 cup Rapidura 2 packages (21 ounces total) silken tofu, firm or extra firm 2 tablespoons cashew butter 1/3 cup unsweetened cocoa powder 1 teaspoon pure vanilla extract FOR SERVING (Optional) Fresh raspberries (you may substitute other fresh fruit in season, such as strawberries or sliced oranges, with or without a sprig of mint) 1 Preheat the oven to 425 F. 2 If not using a nonstick pan, spray an 8- to 9-inch pie pan with cooking spray, or oil it. 3 Combine the graham cracker and cereal crumbs, flour, brown sugar, and salt. Add the melted butter and 2 tablespoons of the water. Add the remaining water only if needed to make a consistency that can be pressed into the pan. Using your fingers, press the mixture into the prepared pan to cover the bottom and sides evenly. Bake for 10 minutes. Remove from the oven and set aside to cool. 4 Melt the chocolate in the top half of a double boiler over hot water. 5 Place the Rapidura in a food processor along with the tofu and cashew butter. Buzz until smooth, stopping to scrape down the sides of the bowl. Add the melted chocolates, cocoa, and vanilla. Process until very smooth. 6 Pour the chocolate mixture into the cooled pie crust. Place in the refrigerator and chill for at least 4 hours. Serve, chilled, with the fresh raspberries or fruit if desired.

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Excerpted from Passionate Vegetarian by Crescent Dragonwagon
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