A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved James Beard award-winning 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. 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…mehr
A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved James Beard award-winning 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. 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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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 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
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 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
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