Eat Your Vegetables: Bold Recipes for the Single Cook

Eat Your Vegetables: Bold Recipes for the Single Cook

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by Joe Yonan
     
 

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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. 

Whether you’re­­ a single vegetarian, an omnivore who’s looking to incorporate more vegetables in your life,

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Overview

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. 

Whether you’re­­ a single vegetarian, an omnivore who’s looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one. How to scale back recipes? What to do with the leftovers from jumbo-sized packs of ingredients? How to use up all the produce from your farmer’s market binge before it rots?

There’s no need to succumb to the frozen veggie burger. With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular column Cooking for One, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan’s fail-proof recipes, Eat Your Vegetables offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants.

The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan’s charming, personable voice and unfussy cooking style encourage home cooks—both new and experienced—to take control in the kitchen and craft delicious veggie-centric meals for one.

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Editorial Reviews

Publishers Weekly
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. (Aug.)
From the Publisher
“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

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Product Details

ISBN-13:
9781607744429
Publisher:
Potter/Ten Speed/Harmony
Publication date:
08/06/2013
Pages:
204
Sales rank:
396,987
Product dimensions:
7.80(w) x 9.00(h) x 1.00(d)

Read an Excerpt

Minty Pea Soup with Pea and Feta Toast
 
On a hot day, I want a cold pureed soup. This one goes down almost like a green smoothie, but I turn it into a meal by holding out some of the peas, mashing them with feta, and spreading it on thin toast as if it were the world’s largest crouton. (There’s a fine line between a smoothie and a cold soup; it’s mostly a matter of the serving vessel and the garnish, isn’t it?) By the way, I don’t recommend low-fat or nonfat yogurt here, because the result can be slightly chalky rather than silky.
 
            11/2       cups freshly shelled English peas (may substitute thawed frozen peas)
            2          tablespoons crumbled feta
            2          tablespoons extra-virgin olive oil
            2          slices baguette or 1 large slice bread, toasted
            8          large mint leaves, chopped
                1/4         cup chopped chives
            1          cup plain whole-milk Greek-style yogurt
            1          ice cube
                        Sea salt
 
Bring a medium saucepan of salted water to a boil, then blanch the peas until bright green and tender but not mushy, no more than a few minutes. Drain and let cool.

Remove 1/4 cup of the peas and combine them in a small bowl with the feta. Drizzle with 1 tablespoon of the olive oil, mash with a fork, and spread on the toast.

Reserve a pinch each of the mint and chives for garnish. Combine the rest with the remaining 11/4 cup of peas, the yogurt, and the remaining 1 tablespoon of olive oil in a blender, add the ice cube, and blend until very smooth and frothy. Add a little water if needed to thin the soup. Taste and add salt as needed. Pour into a bowl, sprinkle with the reserved chopped mint and chives, and eat with the pea and feta toast.

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