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  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater

The Vegetable Eater The New Playbook for Cooking Vegetarian

29,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

19.03.2024

Verlag

Workman

Seitenzahl

336

Maße (L/B/H)

25,4/20,6/2,5 cm

Gewicht

1340 g

Sprache

Englisch

ISBN

978-1-5235-1494-6

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

19.03.2024

Verlag

Workman

Seitenzahl

336

Maße (L/B/H)

25,4/20,6/2,5 cm

Gewicht

1340 g

Sprache

Englisch

ISBN

978-1-5235-1494-6

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: gpsr@libri.de

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  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • Produktbild: The Vegetable Eater
  • WELCOME! 
     
    CHAPTER 1: ENTREE-WORTHY SALADS. 
     
    THE GREEN SALAD 
    Every Season Green Salad with House Lemon Vinaigrette 
    Baby Beet and Blueberry Salad with Avocado and Basil Vinaigrette 
    Delicata Squash and Apple Salad with Arugula and Maple–Balsamic Vinaigrette 
     
    THE KALE SALAD 
    Lacinato Kale and Jalapeno-Pickled Golden Raisins with Avocado Dressing and Corn Nuts 
    Kale and Watermelon Panzanella 
    Kale–Radicchio Caesar with Crispy Chickpea “Croutons” 
     
    THE GRAIN SALAD 
    Asparagus–Spinach Farro Salad with Almonds and Orange–Sesame Vinaigrette 
    Tomato–Green Bean Freekeh Salad with Pistachios and Lemon–Feta Vinaigrette 
    Lemony Rainbow Carrot Couscous Salad 
     
    THE BEAN SALAD 
    Parisian-Style Lentil and Crudites Salad 
    Tomato–Bean Salad with Shaved Fennel, Spinach, and Tomato Vinaigrette 
    Marinated “Agrodolce” Sweet Peppers and Cannellini Bean Salad 
     
    CHAPTER 2: SOUPS. CHILIES. STEWS. 
     
    THE PUREE OF VEGETABLE SOUP 
    Celery Root and Potato–Leek Soup 
    Charred Zucchini Soup with Sweet Corn and Tomato Crostini 
    Classic Butternut Squash Soup with Pepitas and Pomegranate 
     
    THE FARMHOUSE SOUP 
    Spring Vegetable and Orzo Soup with Parmesan–Miso Broth 
    Green Summer Vegetable Soup with Basil Pesto 
    Winter Minestrone with Kale and Farro 
     
    THE POT OF BEANS 
    Stewed Lentils and Carrots with Olive Oil and Parmesan 
    Pinto Beans and Rice with All the Fixings 
    The Best Cannellini Beans with Orange–Pistachio–Kale Gremolata 
     
    THE CHILI 
    Ultimate Black Bean Chili 
    Easy White Bean Chili with Tomatoes and Sweet Corn 
    Sweet Potato and Poblano Chili 
     
    THE SEASONAL STEW 
    Spring Artichoke Ragout 
    Butternut Squash and Kale Coconut–Curry Stew 
    Root Vegetable Tagine 
     
    CHAPTER 3: SANDWICHES. TACOS. PIZZA. QUESADILLAS. 
     
    THE BURGER 
    Classic Beet and Black Bean Burgers 
    Roasted Sweet Potato– Chickpea Burgers with Maple–Lime–Chipotle Crema 
    Drive-Through-Style Mushroom–Lentil Cheeseburgers with Secret Sauce 
     
    THE DELI-STYLE SANDWICH 
    Beet and Avocado Sandwich with Pickled Onions and Chive Goat Cheese 
    Cucumber and Pesto Sandwich with Arugula and Avocado 
    Butternut Squash Steak Sandwich with Kale, Walnuts and Apple–Onion Jam 
     
    THE HOT HERO SANDWICH 
    Butter-Poached Cauliflower Rolls 
    Saucy Eggplant and Melted Mozzarella Hero 
    Broccoli Rabe Grilled Cheese with Olives and Apple 
     
    THE TOAST 
    Sweet Peas on Toast with Mint and Quick-Pickled Carrots 
    Avocado Toast with Turmeric Nut-Seed Mix 
    Eggplant Caponata Toast with Arugula and Pickled Raisins 
     
    THE TACO 
    Smoky Beet Tacos with Goat Cheese and Cilantro Salsa 
    Sweet Corn and Black Bean Tacos with Peach Salsa and Red Cabbage 
    Coconut-Cauliflower Tacos with Creamy Apple–Cabbage Slaw 
     
    THE PIZZA 
    Garlicky Swiss Chard and Mozzarella Flatbread with Olives and Pine Nuts 
    Summer Vegetable Grilled Pizza with Burrata 
    Pear and Arugula Pizza with Gorgonzola, Honey, and Hazelnuts 
     
    THE QUESADILLA 
    Asparagus–Leek Quesadillas with Fresh Strawberry Salsa 
    Zucchini and Black Bean Quesadillas with Avocado–Corn Salsa 
    Browned-Butter Quesadilla with Butternut Squash and Jammy Onions 
     
    CHAPTER 4: GRAIN BOWLS. NOODLE BOWLS. 
     
    THE GRAIN BOWL 
    Asparagus Sushi Rice Bowls with Spicy Tofu “Mayo” 
    Tomato–Cucumber Freekeh Bowl with Spiced Chickpeas and Pine Nut–Chili Yogurt 
    Brassicas and Brown Rice Bowl with Peanut Sauce and Crispy Tofu 
     
    THE COMFORTING BOWL OF RICE 
    Asparagus and Artichoke Paella 
    Swiss Chard Risotto 
    Spiced Lentil and Rice Pilaf with Spinach–Currant Salad 
     
    THE STIR-FRY 
    Once-a-Week Broccoli Stir-Fry 
    Vegetable Stir-Fry Wraps 
    Fried Rice with Brussels Sprouts and Cashews 
     
    THE SAUCY NOODLE BOWL 
    Saucy Garlic–Ginger Noodles with All the Green Things 
    Sesame–Peanut Noodles with Crunchy Vegetables and Garlic–Scallion Chili Oil 
    Orange–Miso Soba Noodle Bowl with Broccoli and Carrot Ribbons 
     
    THE VEGETABLE-PACKED PASTA 
    Cacio e Pepe with Roasted Cauliflower and Spinach 
    Tomato, Sweet Corn, and Zucchini Pasta with Fresh Basil 
    Creamy Eggplant and Tomato Sauce with Pasta and Ricotta Salata 
     
    THE TOMATO-LESS PASTA SAUCE 
    Creamy (No-Cream) Fennel Alfredo Sauce with Bucatini 
    Lemon–Beet Sauce with Fusilli, Peas, and Poppy Seeds 
    Broccoli Rabe and Walnut Pesto with Fettuccine and Chickpeas 
     

    CHAPTER 5: STEAKS. FRITTERS. MEATBALLS. GRILLED VEGETABLES. 
     
    THE STEAK 
    Macadamia-Crusted Kohlrabi with Orange Beurre Blanc 
    Cauliflower Steaks with Pickled Pepper Relish and Arugula Salad 
    Pan-Fried Celery Root Cutlets with Lemon–Cashew Aioli 
     
    THE FRITTER 
    Carrot–Cilantro Fritters with Tahini–Lime Yogurt Sauce 
    Zucchini–Corn Fritters with Ricotta and Simple Tomato–Basil Salad 
    Broccoli–Gruyere Fritters with Lemon Yogurt and Simple Orange–Fennel Salad 
     
    THE “MEATBALL” 
    Kofta-Style Meatballs with Cucumber–Dill Yogurt 
    Chickpea Falafel with Tahini Sauce and Simple Tomato–Cucumber Salad 
    Italian-Style Meatballs (+ Spaghetti and Meatballs) 
     
    THE GRILLED VEGETABLE PLATTER 
    Grilled Asparagus and Snap Pea Mezze with Beet Hummus, Green Goddess Dip, and Burrata 
    Grilled Summer Bounty with Peaches, Halloumi and Flatbread 
    Grilled Broccolini, Potato Wedges, and Hakurei Turnips with Red Pepper Pesto 
     
    THE SHEET PAN MEAL 
    Sheet Pan Cauliflower Marbella with Polenta 
    Sheet Pan Potatoes and Green Beans with Walnuts, Olives, and Feta 
    Sheet Pan Smoky Braised Coconut Greens and Sweet Potatoes 
     
    CHAPTER 6: LAYERED CASSEROLES. SAVORY PIES. 
     
    THE LASAGNA 
    Classic Lasagna with Spinach–Ricotta Filling and Simple Tomato Sauce 
    Butternut Squash and Swiss Chard Lasagna 
    Mixed Mushroom and Kale Lasagna 
     
    THE ENCHILADA 
    Mushroom and Swiss Chard Enchiladas with Salsa Verde 
    Summer Vegetable Enchiladas with Ancho Chile Sauce 
    Cauliflower Enchiladas with Pumpkin–Chipotle Cream Sauce 
     
    THE FREE-FORM SAVORY TART 
    Potato and Creamed Leeks Galette 
    Summer Tomato Crostata with Olive Oil–Parmesan Crust 
    Caramelized Onion and Apple Crostata with Gorgonzola 
     
    THE FRITTATA 
    Potato and Spring Pea Frittata 
    Zucchini–Basil Frittata with Caramelized Red Onion and Ricotta 
    Simple Broccoli–Cheddar Frittata with Crispy Roasted Potatoes 
     
    THE STRATA 
    Asparagus and Spring Allium Strata 
    Tortilla Strata with Charred Poblano and Tomatoes 
    Mushroom–Collard Strata with Gruyere and Thyme 
     
    THE CLASSIC DINNER PIE 
    Beet Wellington with Horseradish Cream 
    Lentil and Mushroom Shepherd’s Pie 
    Celery Root and Apple Pot Pie 
     
    CHAPTER 7: SWEETS. 
     
    Crumble-Topped Banana Coffee Cake 
    Zucchini and Dried Cherry Scones 
    Buttermilk Cornbread with Honey Butter 
    Spiced Pumpkin Waffles with Orange Zest and Pecans 
    Parsnip Morning Glory Muffins 
    Strawberry–Citrus Olive Oil Cake 
    Blueberry Jam Crostata 
    Fudgy Secret-Ingredient Brownies 
    Orange–Pistachio Chocolate Chip Cookies 
    Apple–Almond “Croissant” Galette 
     
    A Guide to Sauces, Dips, and Spreads 
    Seasonal Recipe Guide 
    INDEX 
    ACKNOWLEDGMENTS