The Vegetarian Silver Spoon


The Vegetarian Silver Spoon’s recipe for Green Creamed Soup (page 150) is part of the #EastForkCookAlong contest for April and May!


More about the CookAlong: Finding it utterly impossible and such a missed opportunity to choose just one vegetarian or vegan cookbook for this contest, we choose five. Each presents a modern approach to cooking without meat and/or animal products. For the CookAlong, we chose one recipe from each book. Read about them here, choose your favorite, cook it, photograph it and post it on Instagram with #EastForkCookAlong anytime from now until May 31. Then, on June 1st, we’ll choose one winner who will receive a lovely assortment of pottery and other goods. 


  • Over 200 Italian classic and contemporary vegetarian recipes
  • Icons and back-of-book lists make it easy to find its many dairy free, gluten free and vegan recipes
  • It’s all here! Snacks and small plates; breads and pizzas; salads and sides; soups and stews;  pasta, dumplings and crepes; vegetable tarts and pastries;  grains, gratins and stuffed vegetables. Desserts, too.
  • From Phaidon Books, publisher of iconic, beautiful and essential cookbooks   
  • 384 pages
  • Hardcover

Recipes range from classic dishes that are traditionally vegetarian (including many that are vegan or include options to make them vegan), the book also draws on the archives of The Silver Spoon, Italy’s bestselling cookbook first published in 1950. It also includes 150 contemporary dishes, many of which introduce ingredients borrowed from outside Italy's culinary culture, like kamut-flour gnocchi with a puree of fresh fava beans, and chestnut-flour lasagna with squash and kale.