By Grant Butler
on September 16, 2013 at 8:00 AM, updated September 16, 2013 at 8:15 AM
With its hand-lettered recipes and comforting approach, it elevated vegetables from simple side dishes to complex entrees, and made the idea of meat-free eating accessible to Middle America at a time when hamburgers and steak and potatoes were the norm.
In that first book, many of Katzen’s dishes were comforting and heavy, with an abundance of butter, eggs and cheese making up for the lack of meat. In her new book, most of the dishes take a far lighter, simpler approach, with the emphasis on the vegetables. And while she still uses some dairy and eggs, about 60 percent of her recipes are vegan, or easily made so with the substitution of an ingredient or two.
We talked with Katzen recently about how vegetarian cooking has changed over the years and the importance of cooking at home. Answers have been edited for brevity and clarity.
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