Eat Your Vegetables: Bold Recipes for the Single Cook [A Cookbook]
Add to wishlist

Eat Your Vegetables: Bold Recipes for the Single Cook [A Cookbook]

by

SKU: 9781607744429 Category: Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

19.00 JOD

Please allow 2 – 5 weeks for delivery of this item

Description

A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved James Beard award-winning Washington Post editor and author of Serve Yourself. Whether you’re­­ a single vegetarian, an omnivore who’s looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one. With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular column Cooking for One, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan’s fail-proof recipes, Eat Your Vegetables offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants. The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan’s charming, personable voice and unfussy cooking style encourage home cooks—both new and experienced—to take control in the kitchen and craft delicious veggie-centric meals for one.

Additional information

Weight 4.64 kg
Dimensions 2.29 × 19.56 × 23.63 cm
PubliCanadation City/Country

USA
by

Format

Hardback
Language

Pages

204
Publisher

Year Published

2013-8-6
Imprint

ISBN 10

1607744422
About The Author

Joe Yonan is the James Beard award-winning author of Serve Yourself: Nightly Adventures in Cooking for One, which Serious Eats, the San Francisco Chronicle, and blogger David Lebovitz named one of their favorite books of the year. The book was an outgrowth of his monthly column, Cooking for One, for The Washington Post, where he is Food and Travel editor. Joe holds a professional chef’s diploma from the Cambridge School of Culinary Arts outside Boston and a bachelor of journalism from the University of Texas at Austin. He lives in Washington, DC.

“I love everything about this book: the concept, narrative, context, voice, look, and feel. Then there are the recipes—so inviting, I just want to start at the beginning and cook my way through the entire batch. And as if we need a bonus, Joe’s personal warmth and intelligence shine through all of this like a big embrace.”  —Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate     “Joe Yonan is a kindred spirit; he too is a meat lover who’s embarked on a vegetable-forward adventure and made more room for plants on the plate. But he’s done much more in Eat Your Vegetables: Joe invites us along for a delicious ride that includes the highs and lows of edible gardening and the joy of cooking for one (with smart, practical tips for managing leftovers and minimizing food waste), wrapped in an impassioned plea to get off the couch and—yes!—into the kitchen.”  —Kim O’Donnel, author of The Meat Lover’s Meatless Celebrations and The Meat Lover’s Meatless Cookbook     “It’s hard to write inspired recipes that are simple, but that’s just what Joe Yonan has done in Eat Your Vegetables. In addition to good food, Joe offers great advice for anyone looking to cook more often and more successfully. Read his essay on how to use a recipe and you will become a better cook even before you get into the kitchen.”  —Jack Bishop, Editorial Director, America’s Test Kitchen, and author of Vegetables Every Day     “I’m thrilled to have Joe’s creative collection of recipes that serve vegetables in perfect portions for quick meals by myself—it even includes a sweet selection of desserts for one (which is great because I don’t have to share!). With Eat Your Vegetables as your guide, you’ll be prowling the produce bins with a fresh eye on flavor.” —David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris
Table Of Content

Preface             Acknowledgments             How to Use This Book             Storing and Using Up Extra Ingredients   Chapter 1 Salads and Dressings             Asian Bean and Barley Salad             Perfect Poached Egg             Cold Spicy Ramen Noodles with Tofu             and Kimchi             Curried Broccoli and Warm Israeli             Couscous Salad             Kale and Mango Niçoise Salad Sidebar: massaging kale • 22             Lime Ginger Vinaigrette             Spicy Kale Salad with Miso-Mushroom             Omelet             Lemon Chile Vinaigrette             Smoky Cabbage and Noodles with Glazed Tempeh             Tomato, Beet, and Peach Stacks             Walnut Oregano Vinaigrette             Basil Goddess Dressing             Sesame Miso Vinaigrette             Sour Plum Vinaigrette Essay: Forget the Clock, Remember Your Food • 34   Chapter 2 Sandwiches and Soups             Curried Mushroom Bean Burgers             Sloppy Vegan Joe             Grilled Kimcheese             Grilled Almond Butter and Dried Plum Sandwich Sidebar: more nut butter and dried fruit sandwich ideas             Grilled Mushroom, Poblano, and Cheese Sandwich             Tofu, Grilled Cabbage, and Poblano             Tapenade Sandwich             Grilled Greens, Chickpea, and Peppadew Sandwich             Ricotta, Zucchini, and Radicchio Sandwich             Juicy Bella             Kale and Caramelized Onion Quesadilla             Indonesian Tofu and Egg Wraps             Minty Pea Soup with Pea and Feta Toast             Cool, Spicy Mango Yogurt Soup             Green Gumbo Sidebar: vegetable stock             Creamy Green Gazpacho             Celery Soup with Apple and Blue Cheese             Bean and Poblano Soup with Cinnamon             Croutons             Carrot and Ginger Soup with Quick-             Pickled Beet             Bean and Israeli Couscous Soup Essay: Should We Stop Mocking Mock Meat?     Chapter 3 Baking, Roasting, and Broiling             Baby Eggplant Parm             Cheesy Greens and Rice Gratin             Asparagus with Romesco Blanco             Oyster Mushroom and Corn Tart Sidebar: more savory tart ideas             Roasted Cauliflower and Green Beans with             Chipotle Sauce             Chickpea Pancake with Broccoli and             Eggplant Puree             Spinach Enchiladas             Roasted Sweet Potato with Coconut,             Dates, and Walnuts Sidebar: more roasted sweet potato ideas             Sweet Potato Galette with Mushrooms and Kale             Pomegranate-Glazed Eggplant Profile: The farmer goes to market           Chapter 4 On the Stovetop             Fusilli with Corn Sauce             Pasta with Squash and Miso             Spaghetti with Root-to-Leaf Radish             Risotto with Greens and Zucchini             Spicy Basil Tofu Fried Rice             Pepper-Crusted Tofu with Broccoli Stir-Fry             Sweet Potato, Kimchi, and Greens Hash             Chicken-Fried Cauliflower with             Miso-Onion Gravy             Enfrijoladas with Egg, Avocado, and Onion Sidebar: grind your own             Potato and Bean Tostadas with Avocado Green Onion Salsa             Steamed Eggplant with Miso-Tomato Sauce             Szechuan-Style Tofu and Shiitake Stir-Fry             Thai-Style Kabocha Squash and Tofu Curry             Tomato-Braised Green Beans and New Potatoes Essay: When Paradise Gets Paved   Chapter 5 Sweets             Faux Tart with Instant Lemon Ginger             Custard             Summer Berry “Tart” in a Jar Sidebar: more ideas for tarts in jars             One-Peach Crisp with Cardamom and Honey             Carl’s Chocolate-Chunk Cookies             Blueberry Ginger Smoothie Sidebar: more smoothie ideas             Blueberry Wine Refrigerator Jam Essay: the vegetarian restaurant grows up   Chapter 6 Entertaining             Kimchi Deviled Eggs             Guaca-chi             Ottoman Eggplant Dip             Poblano Tapenade             Smoky Bean and Roasted Garlic Dip               Whipped Ricotta Essay: the politics of cooking     Chapter 7 Recipes for the Fridge, Freezer, and Pantry             Almond and Coconut Granola with Ginger             and Cherries             Cabbage Kimchi             Grilled Cabbage             Caramelized Onions             Perfectly Creamy Hard-Cooked Egg             Chile Oil             Za’atar             Marinated and Baked Tofu Sidebar: a vacuum shortcut             Quick-Pickled Golden Raisins             Hearty Greens             Pot of Beans             Tomato Sauce with a Kick             Quick Pot of Brown Rice             Summer Succotash Sidebar: cutting corn kernels             Resources             Selected Bibliography             About the Author             Index             Measurement Conversion Charts
Excerpt From Book

Minty Pea Soup with Pea and Feta Toast   On a hot day, I want a cold pureed soup. This one goes down almost like a green smoothie, but I turn it into a meal by holding out some of the peas, mashing them with feta, and spreading it on thin toast as if it were the world’s largest crouton. (There’s a fine line between a smoothie and a cold soup; it’s mostly a matter of the serving vessel and the garnish, isn’t it?) By the way, I don’t recommend low-fat or nonfat yogurt here, because the result can be slightly chalky rather than silky.               11/2       cups freshly shelled English peas (may substitute thawed frozen peas)             2          tablespoons crumbled feta             2          tablespoons extra-virgin olive oil             2          slices baguette or 1 large slice bread, toasted             8          large mint leaves, chopped                 1/4         cup chopped chives             1          cup plain whole-milk Greek-style yogurt             1          ice cube                         Sea salt   Bring a medium saucepan of salted water to a boil, then blanch the peas until bright green and tender but not mushy, no more than a few minutes. Drain and let cool.Remove 1/4 cup of the peas and combine them in a small bowl with the feta. Drizzle with 1 tablespoon of the olive oil, mash with a fork, and spread on the toast. Reserve a pinch each of the mint and chives for garnish. Combine the rest with the remaining 11/4 cup of peas, the yogurt, and the remaining 1 tablespoon of olive oil in a blender, add the ice cube, and blend until very smooth and frothy. Add a little water if needed to thin the soup. Taste and add salt as needed. Pour into a bowl, sprinkle with the reserved chopped mint and chives, and eat with the pea and feta toast.

Reviews

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review.

Related products