Entertaining Vegetarians

Overview

Satisfy vegetarians with these delicious recipes.

When planning a party, chances are at least one guest will be vegetarian. Creating a menu that pleases everyone (meat-eaters, vegans and vegetarians alike) is a challenge.

Entertaining Vegetarians offers more than 80 vegetarian dishes that will appeal to everyone. Devised and selected for a wide range of occasions, like impromptu meals with friends, formal parties and laid-back picnics, the ...

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Overview

Satisfy vegetarians with these delicious recipes.

When planning a party, chances are at least one guest will be vegetarian. Creating a menu that pleases everyone (meat-eaters, vegans and vegetarians alike) is a challenge.

Entertaining Vegetarians offers more than 80 vegetarian dishes that will appeal to everyone. Devised and selected for a wide range of occasions, like impromptu meals with friends, formal parties and laid-back picnics, the recipes are fast and uncomplicated. Each versatile and delicious dish can be inserted easily into a menu that includes meat.

Celia Brooks Brown reinvents vegetarian food for today's party host with tempting recipes such as:

  • Eggplant, Feta and Mint Skewers
  • Raw Thai Salad in a Pappadam Shell
  • Ginger-spiked Avocados
  • Sugarbeans and Chocolate Strawberry Truffle Pots

Friendly advice provides pleasure in entertaining and gives home cooks the confidence to cater to any size group, large or small. Packed with helpful tips such as do-ahead preparation, this book will make entertaining fun and creative.

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Product Details

  • ISBN-13: 9781552856864
  • Publisher: Whitecap Books, Limited
  • Publication date: 9/28/2005
  • Pages: 160
  • Product dimensions: 8.50 (w) x 10.54 (h) x 0.52 (d)

Meet the Author

Celia Brooks Brown left Colorado in 1989 for England where she began her culinary career. She has cooked for director Stanley Kubrick and now runs a vegetarian cooking company popular with celebrities such as Stella McCartney.

Jan Baldwin is a leading food photographer and works for magazines such as World of Interiors and House and Garden.

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Table of Contents


  1. Foreword

    Plan ahead

    The entertainer's bag of tricks

  2. Canapés and cocktail bites
    • Cucumber and herbed mascarpone bites
    • Spice-crusted baby potatoes with tamarind cream
    • Cranberry and phyllo cigars
    • Eggplant, feta, and mint skewers
    • Teriyaki almonds
    • Avocado and semidried tomato crostini
    • Artichoke toasties
    • Eggplant and olive truffles

  3. Feed the masses
    • Tortellini skewers with herb oil
    • Deluxe crudités
    • Hot fennel salt
    • Green charbroiled anitpasti platter
    • Broccoli and lemon orzo
    • Sugarbeans
    • Seven-vegetable tagine
    • Parsley and saffron couscous
    • Giant cheese and spinach pie
    • Roasted asparagus and marbled egg platter

  4. Small courses
    • Spiced baby eggplants with minted yogurt
    • Raw thai salad in a pappadam shell
    • Ginger-spiked avocados
    • Roasted spinach squash soup with tamarind
    • Beet and coconut soup
    • Cucumber salsa
    • Avocado soup with toasted cheese topping
    • Warm mushroom salad with creamy caper dressing
    • Honey-roast parsnip and pear salad with blue cheese dressing
    • No-knead honey seed bread
    • Hot brie fondue

  5. Lunch and dinner meals
    • Ricotta and herb dumplings with vodka and cèpe butter sauce
    • Broiled tofu and mango skewers
    • Smoked eggplant relish
    • Sweet potato gnocchi with dolceatte sauce
    • Roasted eggplants and haloumi with almond sauce
    • Truffle-scented stuffed mushrooms
    • Simple asparagustarts
    • Potato, garlic and smoked mozzarella strudel
    • Sweet onion and ricotta cheesecake with cranberries and sage
    • Gratin of roasted garlic and squash

  6. Desserts
    • Marrons caramelises au cognac
    • Tropical eton mess
    • Strawberry rose eton mess
    • Rhubarb soup with ginger-studded meringues
    • Kaffir lime ice cream
    • Cranberry torte with hot toffee-brandy sauce
    • Broiled stuffed peaches
    • Baby lemon curd meringues
    • Chocolate strawberry truffle pots
    • Pecan chocolate ripple cheesecake

  7. At the last minute
    • Hot and sour noodle bowl with chili oil
    • Artichoke soufflé omelette
    • Practically instantaneous pasta sauces
    • Wok-fried noodles singapore-style
    • Bulgar wheat in a spiced tomato sauce
    • Kerala-style egg curry

  8. Fire and ice
    • Pressed tuscan sandwich
    • Lemony lentils with radishes
    • Picnic wraps
    • Melting mushrooms
    • Broiled miso-glazed eggplants
    • Broiled shiitake and tofu skewers
    • Parsnip and coconut soup
    • Corn salsa
    • Oven-roasted hotchpotch
    • Mustard garlic bread

  9. Brunch
    • Turmeric potatoes with lemon and coconut
    • Morning quesadillas with hot red sauce
    • Pine nut flatbread
    • Whole-wheat cheese crêpes
    • Banana, coconut, and lime muffins
    • Apple marzipan muffins
    • Eggs baked in tomatoes

  10. When they eat fish
    • Chili crab cakes with fresh sweet chili dip
    • Slow-cooked fennel and squid with pink peppercorns
    • Halibut with a warm basil and tomato vinaigrette
    • Pappardelle with scallops, saffron, and avocado
    • Thai tuna and mango salad


    Index

    Acknowledgements

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Preface


Foreword

"A vegetarian is not a person who lives on vegetables, any more than a Catholic is a person who lives on cats."

George Bernard Shaw


There are all sorts of reasons for giving up or cutting down on meat. For me, meat is something that has just never been appealing. I was nineteen when I moved to Britain from the U.S. in 1989, and back then I ate chicken occasionally, but I'd never eaten much other meat. I was no gourmet -- I lived on canned soup, salads, and fast food. Boiling water and opening cans was the extent of my culinary skills. Not long after I arrived, there was a food scare in Britain. It put me off chicken, and I gave up meat for good.

Soon after giving up meat, I started to develop an interest in cooking. This is no coincidence. I knew I couldn't live on cans of beans and lumps of fatty cheese. As my mental perception of food became more acute -- I started to see food as something other than just fuel -- my sensory perception improved too. I was desperate to learn how to cook, so I could explore the creative process of using ingredients, tools, and all five senses to make something delicious. The greatest satisfaction of all, I found, was giving other people pleasure through eating what I prepared. I soon discovered that food that is cooked with passion evokes passion in the person eating it.

The whole realm of food is a healthy obsession for me, and it's not limited to cooking. So much of the fun and fascination lies in shopping for fresh, high-quality ingredients in specialty food stores. It also includes poring through books about food and filling my head with recipes, folklore, and culinaryand social history. I'm also rather partial to stuffing my face.

My passion became a career in vegetarian cooking through catering, teaching and writing. I'm certainly no vegetarian "evangelist." I merely hope to show people how easy and fun it can be to cook, and meat is simply not part of my repertoire. You must have what I call a "sensory relationship" with what you cook. If you can't engage every sense with your ingredients, what you cook just won't taste right. Even if I were to go through the mechanics of cooking a piece of meat, it would probably taste horrible.

My approach, in a nutshell, is this: Vegetarian cooking is more complex than simply throwing something under the broiler. It requires more thought, more construction. If you're not used to vegetarian cooking, try to think beyond the "meat and two vegetables" convention, in which vegetables play second fiddle. Try to create a balance of textures, colors, and flavors, and no one will notice the absence of meat.

Finally, when I tell people I'm vegetarian, the question that often follows is, "Do you eat fish?" OK, so vegetarians who eat fish are not technically vegetarians, but since when is the enjoyment of food been a technical business? I don't see it as hypocrisy to eat a bit of fish. People should be allowed to make their own decisions about what they put in their bodies and why. (That includes meat-eaters.) This modern breed of "pescetarians" are not rare, so I've included some fish recipes here for them, having done my best to recommend fish that is as eco-friendly as possible. This book is for every food lover, vegetarian or not. I hope you savor every page.

Celia Brooks Brown

Read More Show Less

Introduction

Foreword

"A vegetarian is not a person who lives on vegetables, any more than a Catholic is a person who lives on cats."
George Bernard Shaw

There are all sorts of reasons for giving up or cutting down on meat. For me, meat is something that has just never been appealing. I was nineteen when I moved to Britain from the U.S. in 1989, and back then I ate chicken occasionally, but I'd never eaten much other meat. I was no gourmet -- I lived on canned soup, salads, and fast food. Boiling water and opening cans was the extent of my culinary skills. Not long after I arrived, there was a food scare in Britain. It put me off chicken, and I gave up meat for good.

Soon after giving up meat, I started to develop an interest in cooking. This is no coincidence. I knew I couldn't live on cans of beans and lumps of fatty cheese. As my mental perception of food became more acute -- I started to see food as something other than just fuel -- my sensory perception improved too. I was desperate to learn how to cook, so I could explore the creative process of using ingredients, tools, and all five senses to make something delicious. The greatest satisfaction of all, I found, was giving other people pleasure through eating what I prepared. I soon discovered that food that is cooked with passion evokes passion in the person eating it.

The whole realm of food is a healthy obsession for me, and it's not limited to cooking. So much of the fun and fascination lies in shopping for fresh, high-quality ingredients in specialty food stores. It also includes poring through books about food and filling my head with recipes, folklore, and culinary and socialhistory. I'm also rather partial to stuffing my face.

My passion became a career in vegetarian cooking through catering, teaching and writing. I'm certainly no vegetarian "evangelist." I merely hope to show people how easy and fun it can be to cook, and meat is simply not part of my repertoire. You must have what I call a "sensory relationship" with what you cook. If you can't engage every sense with your ingredients, what you cook just won't taste right. Even if I were to go through the mechanics of cooking a piece of meat, it would probably taste horrible.

My approach, in a nutshell, is this: Vegetarian cooking is more complex than simply throwing something under the broiler. It requires more thought, more construction. If you're not used to vegetarian cooking, try to think beyond the "meat and two vegetables" convention, in which vegetables play second fiddle. Try to create a balance of textures, colors, and flavors, and no one will notice the absence of meat.

Finally, when I tell people I'm vegetarian, the question that often follows is, "Do you eat fish?" OK, so vegetarians who eat fish are not technically vegetarians, but since when is the enjoyment of food been a technical business? I don't see it as hypocrisy to eat a bit of fish. People should be allowed to make their own decisions about what they put in their bodies and why. (That includes meat-eaters.) This modern breed of "pescetarians" are not rare, so I've included some fish recipes here for them, having done my best to recommend fish that is as eco-friendly as possible. This book is for every food lover, vegetarian or not. I hope you savor every page.

Celia Brooks Brown

Read More Show Less

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