FRENCH VEGETARIAN COOKBOOK The Rich and Diverse Flavors of French Vegetarian Cuisine. This collection of authentic French vegetarian recipes brings the elegance and variety of French cuisine to your kitchen, focusing on plant-based ingredients that celebrate simplicity and flavor. Each recipe provides detailed, easy-to-follow instructions that make it accessible for both home cooks and culinary enthusiasts alike. From hearty, comforting dishes to the delicate and refined flavors characteristic of French cooking, and infused with the aromatic herbs and spices that define French cuisine, this cookbook invites you to explore and enjoy the depth and sophistication of traditional French vegetarian dishes. RECIPES IN THIS BOOK: ( 180 RECIPES ) SOUPS Potage aux Légumes (Vegetable Soup) - Soupe à l’Oignon (Onion Soup) - Velouté de Champignons (Mushroom Soup) - Soupe au Pistou (Provençal Basil Soup) - Crème de Tomate (Creamy Tomato Soup) SALADS Salade Niçoise Végétarienne (Vegetarian Niçoise Salad) - Salade Lyonnaise sans Lardons (Lyonnaise Salad without Bacon) - Salade de Lentilles (Lentil Salad) - Salade de Haricots Verts (Green Bean Salad) - Salade de Betteraves et Chèvre (Beetroot and Goat Cheese Salad) APPETIZERS Gougères (Cheese Puffs) - Tapenade d’Olives (Olive Tapenade) - Caviar d’Aubergine (Eggplant Spread) - Rillettes de Champignons (Mushroom Pâté) - Tarte à la Tomate (Tomato Tart) QUICHES & SAVORY TARTS Quiche aux Épinards et Fromage (Spinach and Cheese Quiche) - Tarte à la Courgette (Zucchini Tart) - Quiche aux Poireaux (Leek Quiche) - Tarte aux Champignons (Mushroom Tart) - Quiche à la Tomate (Tomato Quiche) GRATINS & CASSEROLES Gratin Dauphinois (Potato Gratin) - Gratin de Courgettes (Zucchini Gratin) - Gratin de Pommes de Terre et Tomates (Potato and Tomato Gratin) - Gratin de Champignons (Mushroom Gratin) - Gratin de Brocoli (Broccoli Gratin) VEGETABLE SIDES Haricots Verts à l’Ail (Garlic Green Beans) - Ratatouille (Stewed Vegetables) - Pommes Sarladaises (Potatoes with Garlic and Parsley) - Carottes Vichy (Glazed Carrots) - Choux de Bruxelles Rôtis (Roasted Brussels Sprouts) LEGUMES & GRAINS Lentilles à la Dijonnaise (Dijon Lentils) - Cassoulet aux Haricots Blancs (White Bean Cassoulet) - Riz Pilaf Provençal (Provençal Rice Pilaf) - Pois Chiches à la Marocaine (Moroccan Chickpeas) - Soufflé de Riz (Rice Soufflé) PASTA & RICE DISHES Spaghettis au Pistou (Pasta with Pesto) - Riz au Safran (Saffron Rice) - Gratin de Macaroni (Macaroni Gratin) - Fettuccine aux Champignons (Fettuccine with Mushrooms) STUFFED VEGETABLES Tomates Farcies (Stuffed Tomatoes) - Courgettes Farcies (Stuffed Zucchini) - Poivrons Farcis au Riz (Rice-Stuffed Peppers) - Aubergines Farcies aux Légumes (Stuffed Eggplants) SAUCES & CONDIMENTS Sauce Béarnaise Végétalienne (Vegan Béarnaise Sauce) - Sauce Mornay (Cheese Sauce) - Vinaigrette à la Moutarde (Mustard Vinaigrette) - Sauce Tomate Provençale (Provençal Tomato Sauce) BREADS & PASTRIES Baguette Traditionnelle (Traditional Baguette) - Pain de Campagne (Country Bread) - Pain aux Noix (Walnut Bread) - Brioche à l’Ancienne (Old-Fashioned Brioche) DESSERTS Tarte Tatin (Upside-Down Apple Tart) - Crème Brûlée (Caramelized Cream Custard) - Clafoutis aux Cerises (Cherry Clafoutis) - Tarte aux Framboises (Raspberry Tart)