My seasonal farmers' market is finally open, carrying things like... uh... lettuce... and lettuce... and tons of homemade scones/ bread/ cookies/ etc., since not a lot is really in season yet. More veggies are coming soon, though, so let's explore Ann Seranne's Good Food Without Meat (1973).
Some recipes are actually veggie-centric, like this soup I could actually make with current farmers' market ingredients:
You'd have to be pretty committed to eating lettuce in all its forms to eat Potage Santé: a big bowl of boiled lettuce. I hope the butter, scallions, and lemons would help, but they would be better off topping a fat stack of juicy roasted asparagus anyway.
A lot of recipes kind of forget the vegetables. Of course Soufflé Roll by itself is supposed to be pretty eggy:
But you'll notice that it calls for filling. Surely this is a great opportunity to add some peppers, tomatoes, and/or broccoli!
Or you could just fill the eggs with... more eggs. This is the first time I've ever seen a souffle with a hard-cooked egg filling.
Unlike many of the old gelatin-based salads, the salads in this book do have actual vegetables in them. This one is an ode to all my least-beloved vegetables:
Diced beets (sweet dirt!) with celery (dental floss!) and (stinky, watery!) cabbage. Whee!
I'd say it was a waste of perfectly good cottage cheese, but I know a lot of you hate cottage cheese. If so, you can say it's a waste of mayonnaise, and we can gaze across the trench of the cottage cheese- mayo divide and realize that at least we can both agree the salad is a waste of something.