Eat Your Vegetables: Bold Recipes for the Single Cook
Format: PDF / Kindle (mobi) / ePub
This just in: Eat Your Vegetables has been named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's "Here and Now"! It's a collection of eclectic vegetarian and vegan recipes for singles, vegetarians in meat-eating households, couples who are looking for creative side dishes, and anyone hungry for plant-focused, smaller-portion recipes, 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, two or a few. 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 Weeknight Vegetarian column, 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.
It's the perfect book for anyone looking to expand their vegetarian and produce-based repertoire -- even couples, as the dishes are easy to share and scale up. In Eat Your Vegetables, 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.
close the grill, and cook just until the white has set but the yolk is still runny, another few minutes. Transfer to the plate. If desired, grill the bun or pita halves lightly on both sides. Spread the mustard on one of the bun halves, top with lettuce, grilled onion, egg-stuffed mushroom, and the other bun, and eat. KALE and CARAMELIZED ONION QUESADILLA I was rooting around in the fridge, desperately hungry to make a quick lunch, and here’s what I turned up: a bunch of kale, sweet
mountain-strawberry plants just because I became enamored of them at a farmers’ market stand? We wouldn’t get berries until the second year, and even then, not many. But think of it. Our own strawberries! Jane wanted more flowers, and I wanted more jalapeños. Things went better the next summer, thanks in no small part to a spring visit from Rebekah, who put in a day of work herself. We were going to just do a little weeding, a little planting, but after I read the look on my sister’s face as
that wasn’t possible, at least make the closure temporary and let us come back postconstruction. The Masons responded to our strong-but-polite pleas with a firm-but-polite answer: no. So 2011 was the last year I had those Sungolds to roast and stir into risotto. I was tempted to uproot my three-year-old oregano, which was flowering gloriously, and the strawberries, and the basil I like to make into a paste and freeze, and the fall spinach from my sister’s saved-by-hand seeds, and the lemon balm
sound. I took a look at the menu, and I was immediately hooked. Every dish spoke my language; these were my favorite things to eat and my favorite ways to eat them. There were seasonal vegetables of all stripes, of course, but it was the preparations and accompaniments that really got me: the nouns included kimchi, sambal, fennel pollen, gochujang, salsa verde, remoulade, romesco, and black vinegar, and the verbs included pickled, smoked, charred, cured, grilled, toasted, and roasted. I started
Eggplant Sloppy Vegan Joe Spinach Enchiladas Steamed Eggplant with Miso-Tomato Sauce storing crushed Summer Succotash Tomato and Feta Tart Tomato, Beet, and Peach Stacks Tomato-Braised Green Beans and New Potatoes Tomato-Kale-Avocado Smoothie Tomato Sauce with a Kick Tortillas Enfrijoladas with Egg, Avocado, and Onion Kale and Caramelized Onion Quesadilla Potato and Bean Tostadas with Avocado–Green Onion Salsa Spinach Enchiladas Tostadas, Potato and Bean, with Avocado–Green Onion