Cara Mangini

The Vegetable Eater

The New Playbook for Cooking Vegetarian

• Gebundenes Buch

Produktbeschreibung

This follow-up from the IACP Award-winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook's everyday rotation.

Produktdetails

• Verlag: Workman Publishing
• Seitenzahl: 336
• Erscheinungstermin: 28. März 2024
• Englisch
• Abmessung: 209mm x 261mm x 27mm
• Gewicht: 1326g
• ISBN-13: 9781523514946
• ISBN-10: 1523514949
• Artikelnr.: 68458733

Autorenporträt

CARA MANGINI believes that eating vegetables is one of life’s greatest pleasures. Her beloved first book, The Vegetable Butcher, won two IACP Awards and was a James Beard Award Finalist. Her restaurant, Little Eater, was named “one of the 50 best places in the world to eat your vegetables” ( Washington Post). She lives in the Bay Area with her family.   

Inhaltsangabe

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