Eat Your Vegetables

Hardcover $24.99

Aug 06, 2013 | 204 Pages

Ebook $13.99

Aug 06, 2013 | 204 Pages

  • Hardcover $24.99

    Aug 06, 2013 | 204 Pages

  • Ebook $13.99

    Aug 06, 2013 | 204 Pages


“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

            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
            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
            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
            Faux Tart with Instant Lemon Ginger
            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
            Kimchi Deviled Eggs
            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
            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

            Selected Bibliography
            About the Author
            Measurement Conversion Charts

Product Details

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