Good veg : ebullient vegetables, global flavors : a modern vegetarian cookbook

Good veg Ebullient vegetables, global flavors : a modern vegetarian cookbook

Alice Hart

Book - 2017

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Subjects
Vegetarian cooking.
Cookbooks.
Genres
Cookbooks
Published
New York, NY : Experiment [2017]
Language
English
Main Author
Alice Hart (author)
Edition
First printing
Physical Description
xiii, 321 pages ; 26 cm
Bibliography
Includes index.
ISBN
9781615192861
  • Introduction
  • Chapter 1. Mornings
  • Many-Grain Porridge with Brown Butter Squash and Apple
  • Winter Baked Chia and Berry Oatmeal
  • Coconut-Chia Strawberry Bowls
  • Bircher Muesli
  • Teff, Banana and Maple Loaf
  • Tisanes and Teas
  • Parsnip-Millet Pancakes with Bramble Compote
  • Spiced Buckwheat Waffles with Mango
  • Cashew and Coconut Bites
  • Chia Jams
  • Nut and Seed Milk
  • Nut Butters
  • Labneh
  • Fresh Juices and Smoothies
  • Paneer Corn Cakes with Charred Chile Salsa
  • No-Knead Seeded Breakfast Loaf
  • Sweet Potato Cakes with Lime and Avocado
  • Overnight Smoky Baked Beans
  • The Fluffiest Eggs on Toast
  • Greek Coddled Eggs
  • Eggplant Shakshuka with Green Tahini
  • Jian Bing
  • Chapter 2. Grazing
  • Bhel Puri
  • Lemongrass Tofu Banh Mi
  • Coconut-Chile Greens
  • Spring Lentils in Radicchio Cups
  • Squash and Sesame Fritters
  • Pot Stickers with Black Vinegar and Chile
  • Rye Toasts with Pine Nut Butter and Avocado
  • Tiny Baked Potatoes with Spiced Chickpeas
  • Squash Bao
  • Aloo Methi
  • Corn Tortillas with Avocado and Charred Scailions
  • Charred Sweetheart Cabbage
  • Fondue Tomatoes with Mozzarella
  • The First Peas with Fresh Ricotta
  • Squash, Bulgur and Spinach Kibbeh
  • Popiah with Shredded Vegetables
  • Baked Polenta and Sweet Potato with Halloumi Salsa
  • Butter-Glazed Radishes with Capers and Walnuts
  • Chapter 3. Quick
  • Thai Green Sweet Corn Soup
  • Blackened Baby Eggplant with Summer Herbs
  • Twice-Cooked Leeks with Goat Curd
  • Son-in-Law Eggs with Green Mango
  • Smoky Thai-Style Tofu Cakes with Green Pod Salad
  • Rye Migas, Baked Feta and Hot Caper Salsa
  • Fiona on Toast with Sweet Pepper and Chile Jam
  • Crisp Tofu Stir-Fry with Black Beans
  • A Summer Salad
  • Stalk Soup
  • Celery Root and Chestnut Soup with Oregano
  • Tomato-Lentil Rasam with Spelt
  • Vegetarian Pad Thai
  • Hot Fun Noodles with Many Mushrooms
  • Roasted Cauliflower and Carrots with Lime Sambal and Cilantro Chutney
  • Penne with Asparagus Pesto and White Beans
  • Spinach Gnocchi with Parmesan and Samphire
  • Ziti with Broccoli and Toasted Pine Nuts
  • Chapter 4. Thrifty
  • Zucchini, Ricotta and Dill Tart with Spelt-Rye Pastry
  • Roasted Broccoli Tart with a Cauliflower Crust
  • Beet Soup with Horseradish
  • Yogurt Soup with Lentils, Barley and Mint
  • Roasted Carrot Soup with Flatbread Ribbons
  • Parka Dal Soup
  • Split Pea Soup with Caraway Brussels Sprouts
  • Stuffed Baby Squash with Mujacidara
  • Soba Noodle Soup with Duck Egg and Greens
  • Winter Cabbage Rolls
  • Northern-Style Pho
  • Chickpea Crepes with Wild Garlic
  • Spiced Paneer for Spring in Semolina Dosas
  • Dill, Carrot and Chickpea Curry with Beet Raita
  • Mechouia
  • Roasted Carrot, Chickpea and Pomegranate Salad
  • Chipotle Scotch Eggs with Smoky Tomato Dip
  • Miso-Orange Tofu Salad
  • Cheddar Quesadillas with Kale and Black Beans
  • Cauliflower and Barley Cheese
  • Chapter 5. Gatherings
  • Rice Noodle Salad with Coconut Green Goddess Dressing
  • Brown Rice Sushi with Quick-Pickled Ginger
  • Shiitake Mushroom Bun Noodle Bowls
  • Griddled Halloumi Salad with Date Dressing
  • Smoky Carrot and Millet Burgers
  • Chubby Polenta Fries with Almond Za'atar Salt
  • Sweet Potato Fries with a Green Herb Dip
  • Nectarine, Tomato and Bur rata Salad
  • Baked Purple Goat Cheese Gnocchi
  • Raw Vegetable Platter with Avocado-Pistachio Dip
  • Chard Gratin with Gruyère
  • Slow-Baked Artichoke Frittata, Watercress Pesto and Slow-Roasted Tomatoes
  • Baked Squash, Ricotta and Sage
  • Salt and Coriander Roasted Roots with Smoky Yogurt
  • Baked Giant Beans with Dill
  • Sticky Alliums with Lentils and Hazelnut Gremolata
  • Squash, Green Olive and Lentil Tagine
  • Caramelized Fennel Tagliatelle
  • Chapter 6. Grains
  • Quinoa and Fava Bean Falafel with Lemon
  • Fragrant Carrot, Mandarin and Onion Red Rice Pilaf
  • Fennel and Lima Bean Tabbouleh
  • Turkish Peppers
  • Eggplant and Sweet Potato Lasagna with Walnuts
  • Farro and Squash Korea in a Roasted Tomato Sauce
  • Idli with Coconut Chutney
  • Sweet Potato, Buckwheat and Herb Muffins
  • Grain Supper Bowls
  • Whole Eggplants, Couscous and Confit Peppers
  • Coconut Sevai Rice
  • Brown Rice Bibimbap Bowls with Smoky Peppers
  • Dill and Celery Wild Rice with Roasted Fennel
  • Fava Bean and Asparagus Tostadas with Re fried Beans
  • Very Green Spelt "Risotto"
  • Cress, Millet and Beer Salad with Cilantro Yogurt
  • Roasted Cauliflower and Sesame Bowls with Miso
  • Brown Pace Congee with Asian Greens
  • Chapter 7. Raw-ish
  • A New Green Salad
  • Four Essential Dressings
  • Shaved Fennel Salad with Maple Dressing
  • Puntarelle with Black Olive Dressing
  • Thai-Style Tofu Salad
  • Vietnamese Coconut and Pomelo Salad
  • Thistle Salad
  • Fresh Cheeses with Flowers and Herbs
  • Grated Brassica and Dare Salad
  • Raw Salad or Jerusalem Artichokes with Walnuts
  • Shaved Beets with Sprouts, Kefir and Dukkah
  • Raw Summer Rolls whh Tempeh
  • Ruby Red Kimchi
  • Dill-Pickled Green Beans
  • Kombucha
  • Miso Soup with Dulse and Winter Vegetables
  • Spiced Turmeric Broth with Roasted Vegetables
  • Winter Rolls
  • Almond-Stuffed Vine Leaves
  • Summer Herb Broth with Cannellini and Piston
  • Zen Vegetables with Soy and Sesame
  • Smoky Kombu and Kale Chips
  • Vegetable, Nut and Seaweed Fritters
  • Seaweed, Shredded Roots and Avocado Salad
  • Silken Tofu with Seaweed Dressing
  • Chapter 8. Afters
  • Roasted Pineapple, Coconut and Kaffir Lime Sorbet
  • Toasted Marzipan ice Cream
  • Beet, Cardamom and Black Currant Frozen Yogurt
  • Geranium Leaf Frozen Yogurt with Berry Ripple
  • Fig and Leaf Ice Cream with Fresh Figs
  • Macaroon and Passion Fruit Curd Tart
  • Cinnamon, Apple and Walnut Cake
  • Blood Orange and Olive Oil Cake with Almonds
  • Carrot and Lemon Polenta Drizzle Cake
  • Date, Cocoa and Pecan Cookies
  • Chocolate-Muscovado Layer Cake
  • Kumquat, Cardamom and Pistachio Syrup Cake
  • Chocolate-Beet Spelt Loaf
  • Coconut-Raspberry Cakes
  • Pear and Rosemary Tarts
  • Pears in Black Mulberry and Red Wine Sauce
  • Vegan Chocolate Mousse with Walnut-Sesame Brittle
  • Cashew, Date and Vanilla Freezer Cakes
  • Salted Chocolate and Almond Truffles
  • Chapter 9. Pantry
  • Roasted Tomato and Pickled Lemon Relish
  • Sweet Pepper and Chile jam
  • Spiced Mustard
  • Walnut-Sesame Crunch
  • Warm Tahini Dressing
  • Pickled Sour Cherries
  • Sesame Seed Za'atar
  • Vegetarian "Fish" Sauce
  • Sriracha Mayonnaise with Scallions
  • Sweet Miso and Seaweed Relish
  • Vegetarian Nuoc Cham
  • Sambal Oelek (Chile Paste)
  • Quick Vietnamese Pickles
  • Kombu Stock (or "Dashi, No Tuna")
  • Caramelized Peanut Sauce
  • Four Essential Pastry Recipes
  • Sweet-Sour Tamarind Sauce
  • Spiced Bay Lear Salt
  • Thai-Style Roasted Chile Paste
  • Resources
  • Cook's Notes
  • Acknowledgments
  • Index
  • About the Author
Review by Booklist Review

It's not often one sees the word ebullient in a cookbook title, but it's a suitable adjective for this joyful celebration of the vast and vibrant world of vegetables. Ditch the dieter's plate and the sad desk salads with food-writer Hart's wildly inventive, globally inspired creations. Her recipes will take cooks from day starters, like Paneer Corn Cakes with Charred Chile Salsa; to light, clean midday meals, like Lemongrass Tofu Banh Mi; to sweet endings, like Geranium Leaf Frozen Yogurt with Berry Ripple. Hart wisely includes a lengthy chapter entitled Thrifty that makes full use of seasonal vegetables, lentils, beans, and grains. The 200 colorful creations presented here represent a veritable master class in meat-free cookery and would be a worthy addition to any cook's shelf, no matter vegetarian or omnivore.--Lalley, Heather Copyright 2017 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review

Whether you're in search of a quick breakfast, a midweek meal, or a showstopper for a special occasion, you'll find a recipe to suit within this contemporary vegetarian cookbook. UK-based food writer and author Hart (Friends at My Table) presents satisfying dishes for everyday cooking, including spiced buckwheat waffles with mango, roasted broccoli tart with a cauliflower crust, farro and squash kofta in a roasted tomato sauce, and vegan chocolate mousse with walnut-sesame brittle. She covers a wide range of global flavors and emphasizes fresh produce more than meat substitutes. Included are raw, sprouted, and fermented preparations, as well as options for vegan, low-sugar, and gluten-free diets. VERDICT Delving further into the whole-foods pantry than Hugh Fearnley-Whittingstall's River Cottage Veg, Hart's new collection is a great choice for readers seeking vegetarian recipes beyond the ordinary. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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