Cover image for Eat your vegetables : bold recipes for the single cook
Title:
Eat your vegetables : bold recipes for the single cook
Author:
ISBN:
9781607744429
Edition:
First edition.
Physical Description:
195 pages : color illustrations ; 24 cm
Contents:
Salads and dressings -- Sandwiches and soups -- Baking, roasting, and broiling -- On the stovetop -- Sweets -- Entertaining -- Recipes for the fridge, freezer, and pantry.
Genre:
Summary:
"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 ingredients"--Provided by publisher.
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Summary

Summary

" 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 ingredients."


Author Notes

"JOE YONAN is the food and travel editor for the Washington Post , where he writes regular features, including the monthly "Cooking for One" column that inspired his first book. On leave from the paper in 2012 to learn homesteading on a family farm, he will return in 2013. Yonan has won awards for writing and editing from the James Beard Foundation, the Association of Food Journalists, and the Society of American Travel Writers, and his work has been featured three times in the Best Food Writing anthology."


Reviews 1

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.


Excerpts

Excerpts

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.


Table of Contents

Prefacep. 1
Acknowledgmentsp. 5
How to Use This Bookp. 7
Storing and Using Up Extra Ingredientsp. 11
Chapter 1 Salads and Dressings
Asian Bean and Barley Saladp. 16
Perfect Poached Eggp. 17
Cold Spicy Ramen Noodles with Tofu and Kimchip. 18
Curried Broccoli and Warm Israeli Couscous Saladp. 21
Kale and Mango Niçoise Salad
Sidebar: Massaging Kalep. 22
Lime Ginger Vinaigrettep. 23
Spicy Kale Salad with Miso-Mushraom Omeletp. 24
Lemon Chile Vinaigrettep. 26
Smoky Cabbage and Noodles with Glazed Tempehp. 27
Tomato, Beet, and Peach Stacksp. 29
Walnut Oregano Vinaigrettep. 30
Basil Goddess Dressingp. 31
Sesame Miso Vinaigrettep. 32
Sour Plum Vinaigrettep. 33
Essay: Forget the Clock, Remember Your Foodp. 34
Chapter 2 Sandwiches and Soups
Curried Mushroom Bean Burgersp. 42
Sloppy Vegan Joep. 43
Grilled Kimcheesep. 45
Grilled Almond Butter and Dried Plum Sandwichp. 46
Sidebar: more nut butter and dried fruit Sandwich Ideasp. 47
Grilled Mushroom, Poblano, and Cheese Sandwichp. 48
Tofu, Grilled Cabbage, and Poblano Tapenade Sandwichp. 49
Grilled Greens, Chickpea, and Peppadew Sandwichp. 50
Ricotta, Zucchini, and Radicchio Sandwichp. 52
Juicy Bellap. 53
Kale and Caramelized Onion Quesadillap. 54
Indonesian Tofu and Egg Wrapsp. 55
Minty Pea Soup with Pea and Feta Toastp. 56
Cool, Spicy Mango Yogurt Soupp. 57
Green Gumbop. 58
Sidebar: Vegetable Stockp. 59
Creamy Green Gazpachop. 61
Celery Soup with Apple and Blue Cheesep. 62
Bean and Poblano Soup with Cinnamon Croutonsp. 63
Carrot and Ginger Soup with Quick-Pickled Beetp. 64
Bean and Israeli Couscous Soupp. 66
Essay: Should We Stop Mocking Mock Meat?p. 66
Chapter 3 Baking, Roasting, and Broiling
Baby Eggplant Parmp. 74
Cheesy Greens and Rice Gratinp. 75
Asparagus with Romesco Blancop. 76
Oyster Mushroom and Corn Tartp. 79
Sidebar: More Savory Tart Ideasp. 80
Roasted Cauliflower and Green Beans with Chipotle Saucep. 81
Chickpea Pancake with Broccoli and Eggplant Pureep. 82
Spinach Enchiladasp. 85
Roasted Sweet Potato with Coconut, Dates, and Walnutsp. 86
Sidebar: More Roasted Sweet Potato Ideasp. 87
Sweet Potato Galette with Mushrooms and Kalep. 88
Pomegranate-Glazed Eggplantp. 91
Profile: The Farmer Goes to Marketp. 92
Chapter 4 On the Stovetop
Fusilli with Corn Saucep. 100
Pasta with Squash and Misop. 102
Spaghetti with Root-to-Leaf Radishp. 103
Risotto with Greens and Zucchinip. 105
Spicy Basil Tofu Fried Ricep. 106
Pepper-Crusted Tofu with Broccoli Stir-Fryp. 107
Sweet Potato, Kimchi, and Greens Hashp. 108
Chicken-Fried Cauliflower with Miso-Onion Gravyp. 109
Enfrijoladas with Egg, Avocado, and Onionp. 110
Sidebar: Grind Your Ownp. 112
Potato and Bean Tostadas with Avocado-Green Onion Salsap. 113
Steamed Eggplant with Miso-Tomato Saucep. 114
Szechuan-Style Tofu and Shiitake Stir-Fryp. 115
Thai-Style Kabocha Squash and Tofu Curryp. 117
Tomato-Braised Green Beans and New Potatoesp. 118
Essay: When Paradise Gets Pavedp. 119
Chapter 5 Sweets
Faux Tart with Instant Lemon Ginger Custardp. 128
Summer Berry "Tart" in a Jarp. 130
Sidebar: More Ideas for Tarts in Jarsp. 131
One-Peach Crisp with Cardamom and Honeyp. 132
Carl's Chocolate-Chunk Cookiesp. 133
Blueberry Ginger Smoothiep. 136
Sidebar: More Smoothie Ideasp. 127
Blueberry Wine Refrigerator Jamp. 138
Essay: The Vegetarian Restaurant Grows Upp. 139
Chapter 6 Entertaining
Kimchi Deviled Eggsp. 146
Guaca-chip. 148
Ottoman Eggplant Dipp. 149
Poblano Tapenadep. 151
Smoky Bean and Roasted Garlic Dipp. 152
Whipped Ricottap. 153
Essay: The Politics of Cookingp. 154
Chapter 7 Recipes for the Fridge, Freezer, and Pantry
Almond and Coconut Granola with Ginger and Cherriesp. 160
Cabbage Kimchip. 163
Grilled Cabbagep. 165
Caramelized Onionsp. 166
Perfectly Creamy Hard-Cooked Eggp. 167
Chile Oilp. 168
Za'atarp. 169
Marinated and Baked Tofup. 170
Sidebar: A Vacuum Shortcutp. 171
Quick-Pickled Golden Raisinsp. 172
Hearty Greensp. 173
Pot of Beansp. 175
Tomato Sauce with a Kickp. 176
Quick Pot of Brown Ricep. 177
Summer Succotashp. 178
Sidebar: Cutting Corn Kernelsp. 180
Resourcesp. 181
Selected Bibliographyp. 183
About the Authorp. 185
Indexp. 187
Measurement Conversion Chartsp. 195