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

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.

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

Product Details

ISBN-13:
9781607744429
Publisher:
Potter/Ten Speed/Harmony
Publication date:
08/06/2013
Pages:
204
Sales rank:
304,334
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.

Meet the Author

Joe Yonan is author of Serve Yourself: Nightly Adventures in Cooking for One (Ten Speed Press, 2011), which Serious Eats, the San Francisco Chronicle, and blogger David Lebovitz named one of their favorite books of the year. The book was an outgrowth of his monthly column, Cooking for One, for The Washington Post, where he is Food and Travel editor.

Before working at the Post, Joe was a food writer and Travel editor at The Boston Globe. His writing for the Post and the Globe has appeared in multiple editions of the Best Food Writing anthology, and he has won awards from the James Beard Foundation for best newspaper food section, the Society of American Travel Writers for best large-circulation newspaper travel section, and from the Association of Food Journalists for his Cooking for One column.

Born in Georgia and raised in West Texas, he got the cooking bug from his Indiana-born mother, who let him shop for the family groceries starting at age 8 and indulged his demands to use her stand mixer because he thought it was so cool. He spent 2012 living with his sister and brother-in-law in southern Maine to learn about (and help with) their homestead, where they are trying to grow as much of their food as possible.
Joe holds a professional chef’s diploma from the Cambridge School of Culinary Arts outside Boston and a bachelor of journalism from the University of Texas at Austin. He lives in Washington, DC.

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Eat Your Vegetables: Bold Recipes for the Single Cook 4 out of 5 based on 0 ratings. 1 reviews.
nfmgirl More than 1 year ago
I have been a pescatarian for 3 years, which means that I eat fish and seafood, but no red meat, pork or poultry. So that means that I eat a lot of vegetarian dishes. I am also single, so that also means that I often have to make way more food than I need. This book is designed to address both of these issues, as it is vegetarian cooking for one or two people. There is even a handy section that has a list of suggestions for recipes in the book to help you use things like a half of an avocado, or a half a lime, or 1/2 a can of beans, knowing that the biggest problem with cooking when you are single is the leftover ingredients. The author includes a guide to using the book, and encourages readers/cooks to merely use the recipes as a guide, not as a rule book. I tried several of the recipes. The Fusilli with Corn Sauce (whole wheat pasta, sauteed onions and corn) was fresh tasting and easy to make. The Enfrijoladas with Egg, Avocado and Onion (corn tortillas coated in a bean sauce and topped with copped hard boiled egg, avocado and onion) was a surprising mix of flavors that actually worked well together, despite my reservations. But the best was the Roasted Sweet Potato with Coconut, Dates and Walnuts. Oh so good! This book was filled with lots of pretty pictures that made everything look so tasty! The only real negative that I have is that there were several things I'm not big on like curry and tofu, and things I'm hesitant about trying like kimchi. So there were a lot of recipes that I didn't want to try right now-- but that's just me! My final word: Easy recipes for weeknight dining. Interesting flavor combinations. Nothing ordinary here. If you are looking for some fresh ideas for easy vegetarian dining for one or two, grab this book!