Greens, the SF restaurant that started a vegetarian revolution, debuts its first cookbook in 30 years.

Although it is widespread, vegetarian dishes struggle to make themselves more prominent on the menus of restaurants. Their lack of profitability and their image hinder their development.

Greens, the SF restaurant that started a vegetarian revolution, debuts its first cookbook in 30 years.

Once upon a time in this country, choosing not to eat meat meant resigning yourself to a life of mushy grains, bland “health foods,” and sprouts…so many sprouts. So, when Greens came along in 1979, not long after the farm-to-table movement began taking shape, it wasn’t just a revelation—the restaurant was the vanguard of a plant-based eating revolution. Executive chef Katie Reicher wasn’t even born when Greens opened in a defunct army facility o…