Eat your vegetables Bold recipes for the single cook

Joe Yonan

Book - 2013

"A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved Washington Post editor and author of Serve Yourself. An increasing number of Americans are turning to plant-based diets, both for their health and the economic benefits. And for many, they are the only one in their household who has made the change--making it the perfect time for this book of vegetarian, flexitarian, and vegan recipes specifically sized for single portions. In addition to 80 delectable and satisfying recipes, Eat Your Vegetables features essays on moving beyond mock meat and the evolution of vegetarian restaurants, as well as economical tips for shopping for, storing, and reusing in...gredients"--Provided by publisher.

Saved in:

2nd Floor Show me where

641.5636/Yonan
0 / 1 copies available
Location Call Number   Status
2nd Floor 641.5636/Yonan Due Dec 14, 2024
Subjects
Genres
Cookbooks
Published
Berkeley [California] : Ten Speed Press [2013]
Language
English
Main Author
Joe Yonan (-)
Other Authors
Matt Armendariz (photographer), Adam Pearson
Edition
First edition
Physical Description
195 pages : color illustrations ; 24 cm
Bibliography
Includes bibliographical references (page 183) and index.
ISBN
9781607744429
  • 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
  • Lime Ginger Vinaigrette
  • Spicy Kale Salad with Miso-Mushraom 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
  • 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
Review by Publisher's Weekly Review

As more and more people embrace vegetable-heavy diets, the need for a primer on these wildly varying foods is great. Yonan, the Washington Post's Cooking for One columnist and author of Serve Yourself, comes at the subject from the solitary perspective, showing how to cook flavorful and healthy nonmeat meals that serve one. Yonan starts off with an excellent chapter that both novices and experienced cooks will find useful: how to store and use up extra ingredients, including herbs, avocado, citrus, celery, and beans. He offers fresh options on salads, such as cold spicy ramen noodles with tofu and kimchi; kale and mango nicoise; and Asian bean and barley salad. Sandwiches and soups also get a makeover: recipes include curried mushroom bean burgers; vegan sloppy joes; and green gumbo. Spinach enchiladas; sweet potato galette with mushrooms and kale; and chicken-fried cauliflower with miso-onion gravy offer appetizing alternatives to standard vegetarian meals. Desserts seem to be an afterthought in most vegetable cookbooks, but Yonan doesn't disappoint with his faux tart with instant lemon-ginger pudding and one-peach crisp with cardamom and honey. Recipes are designed to feed one but are easily doubled or can serve nicely as a side dish if desired. The greatly appealing dishes in this collection open up a whole new culinary world for veggie lovers. Agent: Lisa Ekus, the Lisa Ekus Group. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved

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. Excerpted from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.