Lorna Sass’ Complete Vegetarian Kitchen

The country’s foremost authority on innovative vegan cooking offers 250 cholesterol-free recipes including directions for both standard stove-top and pressure cooking. This volume features a complete A-to-Z glossary of wholesome ingredients for stocking the vegan pantry, including advice on selection and storage.

This is the updated paperback edition of the James Beard award-nominated Recipes from an Ecological Kitchen.

“The best vegan cookbook.”
– Mollie Katzen

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Orange Squash Soup

Serves 4 to 6

The lively color and tangy orange taste give this soup double appeal. You’d never guess that this recipe is virtually fat-free, since the rolled oats provide such a pleasing creaminess and sheen.

Pressure cooker: 5 minutes high pressure
Standard stovetop: about 25 minutes


2 1/2 pounds butternut squash, kabocha, or delicate squash, scrubbed, seeded, and cut into 1/2 –inch chunks (peeling not necessary, particularly if organic)
1 small onion, peeled and coarsely chopped
2 cups water
1 cup freshly squeezed orange juice (see cook’s notes)
1/4 cup old-fashioned oatmeal (rolled oats)
1 tablespoon freshly grated ginger
1 tablespoon finely minced or grated orange peel (colored part only, preferably organic)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander seeds
1/2 teaspoon sea salt, or to taste
1 to 2 tablespoons maple syrup

Toasted pumpkin seeds


Place all ingredients except the maple syrup in the cooker.

Lock the lid into place. Over high heat bring to high pressure. Lower the heat just enough to maintain the pressure at high and cook for 5 minutes. Reduce pressure with a quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Puree the soup in a blender (for a smoother texture), food mill, or food processor. Add maple syrup to taste.

Return the soup to the pot and rewarm. Thin slightly with water or orange juice, if necessary. Garnish with toasted pumpkin seeds.

Standard Stovetop Method: In a large soup pot, proceed as directed in step 1. Bring to the boil, reduce heat and simmer, covered, until the squash is very soft, about 25 minutes. Follow step 3.

Copyright © 2006 Lorna Sass

Eggplant Caponta

Serves 4 to 6

In this intriguing dish, a sweet-sour balance is achieved by using both vinegar and raisins.
The caponata tastes best after it has sat at room temperature for a few hours, or you can refrigerate it overnight and bring it to room temperature about an hour before serving.

Pressure cooker: 2 minutes high pressure
Standard stovetop: 30 to 40 minutes


1 small eggplant (about 1 pound), peeled and cut into 1/2 –inch cubes
1/2 teaspoon sea salt
1 to 2 tablespoons olive oil (or the marinating oil from sun-dried tomatoes)
2 cloves garlic, peeled and finely chopped
1 medium onion, peeled and coarsely chopped
3 ribs celery, cut into 1/4-inch slices
1 large red bell pepper, seeded and diced
1/2 cup pitted, oil-cured olives
1/3 cup raisins
1 tablespoon capers
4 large plum tomatoes (preferred) or 2 large beefsteak tomatoes, pureed
1/4 cup balsamic vinegar
1/4 teaspoon ground cinnamon
Sea salt and freshly ground black pepper to taste

1/4 cup finely minced fresh parsley or 2 tablespoons toasted pine nuts


Sprinkle the eggplant cubes with salt and set them in a colander. Place a clean kitchen towel on top of the eggplant and a weight on top of the towel, and let sit a room temperature for 1 hour, setting a plate underneath to catch drips. Squeeze the eggplant gently in the kitchen towel to release additional moisture.

Heat the olive oil in the cooker and sauté the garlic and onion for 1 minute, stirring frequently. Stir in eggplant, celery, red pepper, olives, raisins, and capers.

In a small measuring cup, combine the pureed tomatoes, vinegar, and cinnamon. Pour this mixture over the vegetables, and add salt and pepper to taste.

Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes. Reduce the pressure with the quick-release method. Remove the lid, tilting it away from you to allow any excess steam to escape. If the eggplant is not quite tender, replace the cover and allow it to steam in the residual heat until done.

Adjust the seasonings and transfer to a serving dish or storage container. Before serving, garnish with fresh parsley.

Standard stovetop: Follow step 1. In a heavy 3-quart saucepan, follow step 2. Follow step 3. Bring to a boil, then reduce heat and simmer, covered, until the celery is easily pierced with a fork, about 3- to 40 minutes. Stir in a few tablespoons of water if the mixture begins to dry out. Follow steps 5 and 6.

Copyright © 2006 Lorna Sass

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