Eat Your Vegetables: Bold Recipes for the Single CookHardback
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- Publisher: TEN SPEED PRESS
- Format: Hardback | 204 pages
- Dimensions: 197mm x 235mm x 19mm | 839g
- Publication date: 21 August 2013
- Publication City/Country: Berkeley CA
- ISBN 10: 1607744422
- ISBN 13: 9781607744429
- Illustrations note: 35 Colour Photos
- Sales rank: 97,936
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." 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. How to scale back recipes? What to do with the leftovers from jumbo-sized packs of ingredients? How to use up all the produce from your farmer's market binge before it rots? There's no need to succumb to the frozen veggie burger. 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.
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Joe Yonan is author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011), 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. Before working at the Post, Joe was a food writer and Travel editor at "The Boston Globe." His writing for the "Post" and the "Globe" has appeared in multiple editions of the Best Food Writing anthology, and he has won awards from the James Beard Foundation for best newspaper food section, the Society of American Travel Writers for best large-circulation newspaper travel section, and from the Association of Food Journalists for his Cooking for One column. Born in Georgia and raised in West Texas, he got the cooking bug from his Indiana-born mother, who let him shop for the family groceries starting at age 8 and indulged his demands to use her stand mixer because he thought it was so cool. He spent 2012 living with his sister and brother-in-law in southern Maine to learn about (and help with) their homestead, where they are trying to grow as much of their food as possible. 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 contents
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