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110 Comments
Tmefford
February 23, 2018
Girlfriend got this book at a local bookstore. Insisted try some of the recipes.
Nice pictures; book well designed.
Cant help but think the author of the book has never cooked any of the recipes. The asparagus tart and the cauliflower gratin were nearly tasteless and required way more work than the results justified. (I'm not a chef, but do quite a lot of home cooking, including French).
An interesting exercise but would not recommend.
Nice pictures; book well designed.
Cant help but think the author of the book has never cooked any of the recipes. The asparagus tart and the cauliflower gratin were nearly tasteless and required way more work than the results justified. (I'm not a chef, but do quite a lot of home cooking, including French).
An interesting exercise but would not recommend.
Hunter
August 8, 2017
I'd like to see Beef bourguignon! It would be interesting to see this vegetarian :)
Charles N.
March 4, 2017
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Kristy M.
September 9, 2013
A tasty veg pate, a "BLT" w/o bacon but something crunchy, salty & smoky instead? Really good sausage made w/o meat.
cookinginvictoria
August 30, 2013
I don't really look to vegetarianize meat dishes either, but this is a fun exercise. I think I'd pick French country pate and duck confit!
Clotilde's cookbook sounds wonderful. I look forward to browing through it.
Clotilde's cookbook sounds wonderful. I look forward to browing through it.
creamcheese
August 29, 2013
I usually hate meat recipes turned veg since there are so many good veg recipes to begin with :). Maybe a way to get a croque madame to have the same salty rich flavor as the regular?
Hannah
August 29, 2013
I eat so little meat that I can't think of something that I just *wish* were vegetarian. That being said, I always love posts about flavorful, balanced vegetarian meals.
Kuldeep K.
August 29, 2013
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LeChococat
August 28, 2013
Clothilde's cookbook sounds fantastic! I'd love a vegetarian version of cassoulet. (And I'd love a copy of her cookbook!)
jamcook
August 28, 2013
Well, I love vegetable tarts and crepes; so maybe more varieties of those please.
blackberry
August 28, 2013
Definitely Carbonade Flamande, as Clotilde mentioned - one of my favourites, so looking forward to that addition! Maybe Tartiflette?
Annemette T.
August 28, 2013
Bacon;-) I love vegetables, and think I could easily be a vegetarian, but I am sure bacon would be the thing I would miss the most. Since it, strictly speaking, isn't a recipe, I think I need to repeat what others have said; stews and other fall/winter comfort food, which in my world usually is based on slow cooked meat
Christianne
August 28, 2013
Garbure- it is still good without the jambon but it just doesn't have the same richness. Not sure what to add to substitute.
Valerie
August 28, 2013
I have this great recipe for jamabalaya with chicken and sausage. I'd like to make a vegetarian (or seafood only version) but still capture the savory spiciness the hot sausage brings to the dish.
Georgia S.
August 28, 2013
I am not a fan of meat substitutes. I would like a make ahead casserole using fresh veggies.
Elizabeth
August 28, 2013
A Cassoulet such as the one at Le Central in San Francisco that has been cooking for 14,068 days.
Kaley Y.
August 28, 2013
I would love a vegetarian chicken cacciatore--maybe some meat substitute or some meaty veggies. I'm sure there's some awesome vegetarian creativity that could be had with that dish. It's so relish, and deserves a veggie version too! :) ps, Such a fan of Clotilde--makes me dream of Paris and delectable French meals. I yearn to return!
Melissa S.
August 28, 2013
That book looks awesome! I've always thought of doing a vegetarian croque madame/monsieur, but without using meat substitute—all simple ingredients. Something good for dunking in soup :)
Rachael M.
August 28, 2013
CASSOULET! Rich veggie flavours with beautiful beans, in the classic south-west cassoulet style...getting hungry now!
swscovell
August 28, 2013
an amazing vegetarian kabob that doesn't use meat substitutes and has a nice saucey glaze.
Emily W.
August 28, 2013
So perhaps more French Canadian, but I have really wanted to know how to make a vegetarian poutine.
Christie V.
August 28, 2013
As another commentor already mentioned, "comfort foods" would be great; a really good shepard's pie, a beef stew, savory English style meat pies or an Enligsh lamb dish. Also, there are pretty much no vegetarianized sea food recipes out there.
Jim M.
August 28, 2013
Boudin blanc! Now that would be a trick... not all that convinced that tofu or seitan would be up to it.
pretty_pathetic
August 28, 2013
This is a tough question because I've been vegetarian for 10+ years and I don't miss meat much anymore. I think I'd have to go with a tuna melt -- I want something mayonnaisey that's good warm/toasted, and egg salad is not that thing.
IsabelleG
August 28, 2013
I've been wanting to get my hands on this cookbook for a while! I'd love to vegetarianize shepherd's pie (hachis parmentier or pate chinois) without using TVP.
Margot M.
August 28, 2013
A few years ago I created a menu for a New Orleans-themed bridal shower for a friend's daughter. We made gumbo three ways: seafood, chicken, and vegetarian. The roux was the color of dark chocolate--a labor of love! All three gumbos were delicious, but the vegetarian one turned out to be my favorite! Main components were zucchini, peppers, eggplant, carrots, sweet potatoes, cannellini beans, spinach, and no okra!!
Sharon
August 28, 2013
I agree that it's the sauce that often makes the dish. iI especially love comfort foods, so would love to see some inventive pot pies, beyond the classic potato, green bean, and tofu route. Pies featuring mushrooms quickly come to mind. However, a fresh new take on a mushroom pot pie — something with a beef bourguignon base would be awesome. Or use eggplant to replace the protein — you could even reinvent a ratatouille recipe into a pot pie and not be concerned with trying to replace the meat flavor. Now my mind will be busy all day thinking of the possibilities!
Krista
August 28, 2013
I think I would like to see a great vegetarian version of boeuf bourguignon or pâté en croûte
Maggie K.
August 28, 2013
My concern is not of vegetarianizing a classic French dish, but rather how to make it gluten free: croissants; lovely, lovely croissants. How would you make those gluten free, yet still retain the light, airy-ness of the finished product?
Lauren
August 28, 2013
I would love a good vegetarian paella! So many are just mushy rice and veggies.
ekiely
August 28, 2013
I am trying to cook with less bacon so a dish like pasta carbonara that still had the flavor. Loved the first cookbook and we meet the author at a bar in Hayes Valley in San Francisco when she did a book tour. Such great energy. Been a fan for a long time.
Kathleen S.
August 28, 2013
I would like to vegetarianize a French-style cheeseburger to a veggie burger using French ingredients!
KJB
August 28, 2013
Beef bourguignon. I have made bourguignon's using mushrooms as a substitute, but you do not get that lovely, fat-infused flavour.
vickie
August 28, 2013
I enjoyed the most wonderful Boeuf bourguignon recently. I suppose that is quite impossible..
lmikkel
August 28, 2013
I agree with the commenter who wished for vegetarianized versions of savory sandwiches. It would also be fun to do something seemingly impossible, like chicken Kiev. I have been a fan for years and love both the blog and your books. Thank you so much for so many thoughtful, entertaining and useful moments.
Lorrie B.
August 28, 2013
Always sandwiches...the kind where a guy would not notice that he wasn't eating meat!
Kelly D.
August 28, 2013
I love sauces, especially a good hearty wine sauce. I would love to try a vegetarian version of bœuf bourguignon or chicken cordon bleu. But not so much for the protein as for the delicious sauce that goes with it!
Melanie
August 28, 2013
I have been a vegetarian for 21 years now, so I don't have a vegetarianize type of mindset. I would say that I would love to find something substantial -- like a pot pie. A wine-based sauce would not hurt!
Ciaohounds
August 28, 2013
What about a country pate? I absolutely love cured meats and chicken liver pate with some creamy cheese, however they are all very fattening for you. What ingredients could be used in a savory & creamy pate that wouldn't fall apart?
Emily
August 28, 2013
This book looks very fun. At the moment there is nothing that I want to vegetarianize....I just want to be better at creatively using my veggies!
BanjoMambo
August 28, 2013
My Grandmere used to make the most delicious Pate en Croute--try that one out, vegetarian style. I would be forever in your debt.
Christina
August 28, 2013
Some of my favourite recipes in Clotilde's first two and a half books (I feel we should count I Know How to Cook as one but she is so modest!) and in Breakfast Lunch Tea (the Rose Bakery cookbook, which I learned about through Clotilde's blog) use a touch of preserved meat or fish to impart flavour to an otherwise vegetarian dish. So, that's my wish: for something like a gribiche that is enhanced by something like chorizo...but not chorizo. Best of luck, Clotilde. I can't wait to have you sign my copy of TFMC when you visit Boston.
ShiraS
August 28, 2013
Since I live in a cold climate, I am always looking for good vegetarian stew recipes. My husband loves beef stew and I like to try to make stew for him during the winter.
Pepperdoom
August 28, 2013
A vegetarian shepherd's pie or moussaka... but the veggie hachis parmentier sounds like something i need to try!
clotilde
August 28, 2013
Such fun challenges to think about, thanks everyone!
I completely agree with those who wrote that vegetarianizing meat-rich dishes is not the most fruitful way to go with plant-based cooking.
I also find it works best to "think vegetarian" from the ground up, but I do like to think of all these ideas as directions for exploration. What can we take away from those things that work really well in the omnivore repertoire, and apply to the vegetarian realm?
I completely agree with those who wrote that vegetarianizing meat-rich dishes is not the most fruitful way to go with plant-based cooking.
I also find it works best to "think vegetarian" from the ground up, but I do like to think of all these ideas as directions for exploration. What can we take away from those things that work really well in the omnivore repertoire, and apply to the vegetarian realm?
CarlaCooks
August 28, 2013
I'm not a big fan of mushrooms, so I would love to see a vegetarian version of a big hearty stew that doesn't rely on mushrooms for the heartiness. Love your blog, Clotilde, and I LOVE your work on 'I Know How To Cook'!
TheWimpyVegetarian
August 28, 2013
Shepherd's Pie or Cassoulet. I've been working on both, and I'm not quite there with the robust full flavor and texture I'm looking for.
Fairmount_market
August 27, 2013
I'd like to see a vegetarian tarte flambee. I imagine there might be something to balance the caramelized onions that's not pork.
Heidi
August 27, 2013
Something like eighteen years vegetarian and the one food that has evaded me is a tuna salad - restaurant options have served me overmayonazed melanges of texture, missing the essence of sea that comes in those ubiquitous cans...
FishbonePirate
August 27, 2013
Just starting vegetarianism, I would love to see a recipe for either a meatloaf recipe or something to fill in for grilled pork chops to serve with braised apples or peaches.
Laurin
August 27, 2013
I've been a vegetarian for a decade now, and though I never really liked meat growing up, the one thing I really miss is shepherd's pie. I have been trying, but haven't yet found the right recipe. I haven't given up hope, though, I know it's out there.
clotilde
August 28, 2013
There's a take on shepherd's pie (hachis parmentier in French) in The French Market Cookbook made with lentils and rice at the bottom, and broccoli purée at the top. Hope you try it sometime!
Helen
August 27, 2013
Love the C&Z blog; some recipes are just genius! I'm mostly vegetarian, and I'd say the dishes I miss most and would love to find good vegetarian versions are sandwiches of the super savory kind, like meatball subs or banh mi!
inpatskitchen
August 27, 2013
I would love to see a cassoulet that has some meaty smokiness. I keep thinking of incorporating "mushroom bacon" into it.
Willamette
August 27, 2013
Hmm, I don't know. I feel like both meat dishes and vegetable dishes have a place in my life, although I actually eat very little of the former. I do love tofu, and I suppose a palak paneer with tofu instead of dairy would be quite nice! C & Z is a blog I don't tire of reading.
Mina F.
August 27, 2013
i would love vegetarian butter chicken! as a vegetarian, i find i miss yogurt-based chicken dishes the most.
tanager
August 27, 2013
I can't think of a specific recipe, but would love to learn more ways to build meals around vegetables rather than meats.
Catherine H.
August 27, 2013
How about a vegetarian dish with the favors of chicken piccata. Something with lemon, capers and a touch of butter to serve with noodles.
Damizelle
August 27, 2013
The quintessential meat dish, Beef Bourguignon, would be an interesting recipe to "deconstruct" using vegetables only...
aliciacannell
August 27, 2013
Big fan of the blog!
Not sure about the recipe, I just like my veggies as they are.
Not sure about the recipe, I just like my veggies as they are.
amysarah
August 27, 2013
I love a Carbonnade - on the other end of the cooking for kids spectrum, it was always one of my son's favorites growing up, served with buttered egg noodles. When he came for dinner with his (vegetarian) girlfriend a few months back, I made it with just mushrooms, carrots and turnips, and an abundance of caramelized onions. It was delicious! (I roasted a loin of pork as well, as not all our guests were vegetarian, but it absolutely could stand on its own.)
whetstone
August 27, 2013
New Mexican-style pork green chile. It's too thin, somehow, if you just omit the meat. I tried tofu, but no good... tofu doesn't add richness the way pork does. Ordinarily my answer would be beans, but that turns chile into chili (also a delicious food, but not what I'm after).
Dana
August 28, 2013
I use potatoes in place of the pork. Not as yummy but gives it the extra body it missed otherwise. I just bought 6 lbs of roasted Hatch chiles on Saturday so let the chile season begin!
Girlfromipanema
August 27, 2013
To be honest, I am not a fan of the verb "vegetarianize." To me, I choose to eat vegetarian meals because of the taste of the ingredients themselves, not the taste they mimic in meat. This is especially true of overly processed vegetarian foods- breaded soy nuggets, for example. I am such a fan of Clotilde's blog because she doesn't 'vegetarianize' carnivorous meals.
Limor
August 27, 2013
I've been vegetarian for over 15 years and faux meats have come a long way but sometimes I crave a really good fish stick which is a little hard to find. Not the healthiest choice but it would be great to be able to make one or find it in my grocery =]
Lydia M.
August 27, 2013
I've been vegetarian for 9 years, and I still feel challenged when it comes to making an entree. I love to celebrate the flavors of vegetables, but when it comes to protein - tofu and tempeh are hard to fit with French or Italian feeling meals! I guess I'd like to vegetarianize salmon or chicken, hah. (My answer to this problem is generally to make a frittata).
Susan B.
August 27, 2013
I can't think of one recipe I'd like to make vegetarian - I'm just on the lookout for more interesting main dish vegetarian dishes! Love her blog.
clintonhillbilly
August 27, 2013
Wonderful to hear about this cookbook! My request would be French country pate. I've tried various vegetarian pate recipes but none of them have really achieved the rich flavor or the textural consistency of a classic pate.
Cathy G.
August 27, 2013
I have been a fan Chocolate and Zucchini for a number of years.
I would love have a vegetarian version of my fathers homemade noodles and beef, my confort food on a cold midwestern winter day.
I would love have a vegetarian version of my fathers homemade noodles and beef, my confort food on a cold midwestern winter day.
CrabCakes
August 27, 2013
A rich winter stew - probably the Guinness beef stew (Great English Cooking shout-out for that recipe).
Veronica
August 27, 2013
I love Chocolate and Zucchini and truly enjoyed hearing Clotilde speak at a little bookstore in Santa Cruz, CA many years ago. I'd love to win a copy of her latest book!
Pot pie is something I'd love a really good veggie recipe for using farm fresh veggies. I have a fantastic chicken pot pie recipe that doesn't work well by just removing the chicken.
Pot pie is something I'd love a really good veggie recipe for using farm fresh veggies. I have a fantastic chicken pot pie recipe that doesn't work well by just removing the chicken.
Elise
August 27, 2013
Really looking forward to getting my hands on this cook. I wish there was a way to vegeterianize bacon sandwiches! I would serve my vegeterianized bacon in a lovely fresh bun with lashings of homemade ketchup!
Kitchen B.
August 27, 2013
I love Clotilde, and I especially love the cover of this book. But then again, I'm partial to all things French.
I would love to vegeterianize a burger, with mushrooms for the bun and something outrageous like caramelized fennel chunks at the core.
I would love to vegeterianize a burger, with mushrooms for the bun and something outrageous like caramelized fennel chunks at the core.
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