The Greens Cookbook

The Greens CookbookThe Greens Cookbook, Extraordinary Vegetarian Cuisine from the Celebrated Restaurant

available at:

Amazon
Barnes & Noble
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and wherever fine books
are sold

Just as Greens was at the forefront of the new American cooking, offering food that was not merely meatless, but delicious, stylish, and closely tied to local ingredients, The Greens Cookbook introduced the idea of seasonal eating, the use of heirloom vegetable varieties, plenty of fresh herbs, and the new and daring chipotle chile. It was my first cookbook and is still in print after more than twenty years. The Greens Cookbook was written so that the reader could duplicate the food tasted at Greens. When someone made a meal for me cooked entirely from the book, I knew it had succeded.

Probably the best known recipe (and most copied one) is the Black Bean Chile. After so many years, it still sings.

The Greens Cookbook was nominated for a cookbook award by the International Association of Culinary Professionals (IACP) and winner of the Andre Simon Memorial Prize.

What people are saying

“For all of us who remember the glorious dishes Deborah Madison created at Greens, this book is a particular pleasure. What makes it special is not only her enticing and original way with fruits and vegetables, but her generous and inventive spirit”
 – Carol Field, author of The Italian Baker

“This dazzling cookbook presents a new cuisine that is intelligent, inventive, and above all, delicoius. This is brilliantly crafted food that just happens to be made without meat. Bravo!” – Anthony Dias Blue, CBS Radio Food Critic

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  15. Nichole

    Hello Deborah,
    After years of cooking from your Greens Cookbook, I recently converted the recipe
    for Corn and Green Chili Chowder to a vegan recipe so thought to share it as I didn’t
    see a vegan version on the web.

    3 1/2 cups unsweetened almond milk
    1 medium yellow onion
    1 bay leaf
    4 branches parsley
    1 branch thyme
    one 4-inch branch marjoram
    8 peppercorns
    3 poblano or anaheim chilies
    8 oz tomatillos
    500 g corn
    1 cup water
    2 oz finely ground sunflower seeds
    2 Tbsp nutritional yeast
    5 g (=1.5 tsp) psyllium husk powder
    cilantro for garnish

    I replaced the cheese and butter with ground sunflower seeds
    (for the vitamin E), nutritional yeast (for the taste), and
    the psyllium husk powder (as a thickener which complements
    the corn).

    nutritional label:
    6 servings in recipe, 1 serving 333 grams (after water loss)
    165 calories
    Fat 7.2 g 11% DV
    Saturated Fat 0.6 g 3% DV
    Cholesterol 0
    Total Carbohydrate 23.2 g 8% DV
    Dietary Fiber 5.5 g 22% DV
    Sugars 3.8 g
    Protein 5.7 g 11% DV

    Vitamin A 9% DV
    Vitamin C 19% DV
    Calcium 38% DV
    Iron 8% DV

    A good addition to have with the chowder might be a water kefir
    or non-dairy yogurt beverage to replace probiotics lost from
    replacing cheese, maybe a watermelon water kefir.

    A meal plan could include fermented amaranth or lentil bread for the iron
    and other nutrients, and a side of a green gazpacho (it’s like a cold
    palak tempeh with tomato base and lemon juice).

    Thanks for the recipes,
    Nichole

    Reply
    1. Deborah Madison Post author

      Thank you for your revised recipe, Nichole. As you no doubt know, I am not a vegan nor do I give breakdown
      of this and that in my recipes. Ever. But in case someone wants to know, I’ve left everything in.
      And you’re welcome for the recipes.

      Deborah

      Reply

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