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1 Burnside Cooking and Food- Cooking for One or Two
3 Burnside Cooking and Food- Vegetables General
25 Local Warehouse Cooking and Food- Vegetarian and Natural
25 Remote Warehouse Cooking and Food- Cooking for One or Two

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Eat Your Vegetables: Bold Recipes for the Single Cook

by

Eat Your Vegetables: Bold Recipes for the Single Cook Cover

 

Synopses & Reviews

Publisher Comments:

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.

     An increasing number of Americans are turning to plant-based diets, both for their health and the economic benefits. And for many, they are the only one in their household who has made the change--making it the perfect time for this book of vegetarian, flexitarian, and vegan recipes specifically sized for single portions. In addition to 80 delectable and satisfying recipes, Eat Your Vegetables features essays on moving beyond mock meat and the evolution of vegetarian restaurants, as well as economical tips for shopping for, storing, and reusing ingredients.

Review:

"As more and more people embrace vegetable-heavy diets, the need for a primer on these wildly varying foods is great. Yonan, the Washington Post's Cooking for One columnist and author of Serve Yourself, comes at the subject from the solitary perspective, showing how to cook flavorful and healthy nonmeat meals that serve one. Yonan starts off with an excellent chapter that both novices and experienced cooks will find useful: how to store and use up extra ingredients, including herbs, avocado, citrus, celery, and beans. He offers fresh options on salads, such as cold spicy ramen noodles with tofu and kimchi; kale and mango niçoise; and Asian bean and barley salad. Sandwiches and soups also get a makeover: recipes include curried mushroom bean burgers; vegan sloppy joes; and green gumbo. Spinach enchiladas; sweet potato galette with mushrooms and kale; and chicken-fried cauliflower with miso-onion gravy offer appetizing alternatives to standard vegetarian meals. Desserts seem to be an afterthought in most vegetable cookbooks, but Yonan doesn't disappoint with his faux tart with instant lemon-ginger pudding and one-peach crisp with cardamom and honey. Recipes are designed to feed one but are easily doubled or can serve nicely as a side dish if desired. The greatly appealing dishes in this collection open up a whole new culinary world for veggie lovers. Agent: Lisa Ekus, the Lisa Ekus Group." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.

About the Author

JOE YONAN is the food and travel editor for the Washington Post, where he writes regular features, including the monthly "Cooking for One" column that inspired his first book. On leave from the paper in 2012 to learn homesteading on a family farm, he will return in 2013. Yonan has won awards for writing and editing from the James Beard Foundation, the Association of Food Journalists, and the Society of American Travel Writers, and his work has been featured three times in the Best Food Writing anthology.

Table of Contents

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 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

Product Details

ISBN:
9781607744429
Author:
Yonan, Joe
Publisher:
Ten Speed Press
Subject:
Cookery for One
Subject:
Cooking and Food-Cooking for One or Two
Subject:
Vegetarian
Subject:
Cooking and Food-Vegetables General
Subject:
Cooking and Food-Vegetarian and Natural
Publication Date:
20130831
Binding:
HARDCOVER
Language:
English
Illustrations:
35 FULL-CLOR PHOTOS
Pages:
204
Dimensions:
9.3 x 7.85 x 0.94 in 1.88 lb

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Related Subjects

Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Dishes and Meals » Cooking for One or Two
Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

Eat Your Vegetables: Bold Recipes for the Single Cook New Hardcover
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$24.99 In Stock
Product details 204 pages Ten Speed Press - English 9781607744429 Reviews:
"Publishers Weekly Review" by , "As more and more people embrace vegetable-heavy diets, the need for a primer on these wildly varying foods is great. Yonan, the Washington Post's Cooking for One columnist and author of Serve Yourself, comes at the subject from the solitary perspective, showing how to cook flavorful and healthy nonmeat meals that serve one. Yonan starts off with an excellent chapter that both novices and experienced cooks will find useful: how to store and use up extra ingredients, including herbs, avocado, citrus, celery, and beans. He offers fresh options on salads, such as cold spicy ramen noodles with tofu and kimchi; kale and mango niçoise; and Asian bean and barley salad. Sandwiches and soups also get a makeover: recipes include curried mushroom bean burgers; vegan sloppy joes; and green gumbo. Spinach enchiladas; sweet potato galette with mushrooms and kale; and chicken-fried cauliflower with miso-onion gravy offer appetizing alternatives to standard vegetarian meals. Desserts seem to be an afterthought in most vegetable cookbooks, but Yonan doesn't disappoint with his faux tart with instant lemon-ginger pudding and one-peach crisp with cardamom and honey. Recipes are designed to feed one but are easily doubled or can serve nicely as a side dish if desired. The greatly appealing dishes in this collection open up a whole new culinary world for veggie lovers. Agent: Lisa Ekus, the Lisa Ekus Group." Publishers Weekly (Starred Review) Copyright PWxyz, LLC. All rights reserved.
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