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- Eat Your Vegetables
- Written by Joe Yonan
- Format: Hardcover | ISBN: 9781607744429
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- Written by Joe Yonan
- Format: eBook | ISBN: 9781607744436
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Eat Your Vegetables
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Bold Recipes for the Single Cook
Written by Joe Yonan
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On Sale: August 06, 2013
Pages: 204 | ISBN: 978-1-60774-443-6
Published by : Ten Speed Press Ten Speed Press
Pages: 204 | ISBN: 978-1-60774-443-6
Published by : Ten Speed Press Ten Speed Press
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Synopsis|Excerpt|Table of Contents
Synopsis
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.
Excerpt
Minty Pea Soup with Pea and Feta ToastOn 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 by Joe Yonan. Copyright © 2013 by Joe Yonan. Excerpted by permission of Ten Speed Press, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Table of Contents
PrefaceAcknowledgments
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
Joe Yonan
About Joe Yonan
Praise
“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
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- Eat Your Vegetables by Joe Yonan
- August 06, 2013
- Cooking - Vegetarian; Cooking - Vegetables; Cooking - Cookery for One
- Ten Speed Press
- $24.99
- 9781607744429
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