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The Vegetable Eater: The New Playbook for Cooking Vegetarian
by Cara Mangini
Cara Mangini
The Vegetable Eater: The New Playbook for Cooking Vegetarian
by Cara Mangini
Cara Mangini
eBook
$16.99
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Overview
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.
The Vegetable Butcher is back! With simple lessons and recipes that put irresistible, vegetable-forward dishes in every home cook’s everyday rotation. IACP Award winner and James Beard Award finalist Cara Mangini (The Vegetable Butcher) presents a foundational education in vegetable cooking in an eminently approachable framework—through uncomplicated lessons with seasonal riffs (think a Vegetable Grain Bowl, Hearty Entrée Salad, or Frittata, each with variations for spring, summer, and fall). 35 essential dishes. 3 seasonal variations. More than 100 simple, nourishing, vegetable-forward recipes to put on repeat.
Product Details
| ISBN-13: | 9781523526994 |
|---|---|
| Publisher: | Workman Publishing Company |
| Publication date: | 03/19/2024 |
| Sold by: | Hachette Digital, Inc. |
| Format: | eBook |
| File size: | 62 MB |
| Note: | This product may take a few minutes to download. |
About the Author
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.
Table of Contents
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
From the B&N Reads Blog
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