Fresh & Fast Vegetarian: Recipes That Make a Meal

Overview

Marie Simmons loves bold, imaginative flavors from around the world, and her magically simple combinations have been featured in many magazines, from Redbook to Bon Appétit, where she was a popular columnist, and in her award-winning cookbooks. Over the years, she has come to rely more and more on vegetables and grains, because, as she says, "They taste good and they make me feel better."

Now, in Fresh & Fast Vegetarian, she offers up more than 150 of her favorite ...

See more details below
Paperback
$12.43
BN.com price
(Save 30%)$17.95 List Price

Pick Up In Store

Reserve and pick up in 60 minutes at your local store

Other sellers (Paperback)
  • All (52) from $1.99   
  • New (20) from $1.99   
  • Used (32) from $1.99   

Overview

Marie Simmons loves bold, imaginative flavors from around the world, and her magically simple combinations have been featured in many magazines, from Redbook to Bon Appétit, where she was a popular columnist, and in her award-winning cookbooks. Over the years, she has come to rely more and more on vegetables and grains, because, as she says, "They taste good and they make me feel better."

Now, in Fresh & Fast Vegetarian, she offers up more than 150 of her favorite dinners. Most can be made in half an hour or less, and for each one, Simmons provides an equally easy accompaniment. Like Roasted Vegetables and Mozzarella Quesadillas, some are meals in themselves, while others are smaller dishes that can be paired to create a quick but sumptuous dinner. A number of Simmons's nearly effortless, vibrant recipes are vegan. Each tells exactly how long it will take to prepare. Fresh & Fast Vegetarian also provides hundreds of tips for shortcuts and substitutions.

Read More Show Less

Editorial Reviews

From the Publisher
"Recipes do live up to the book's title...definitely appealing, and a notch or two more interesting and sophisticated than standard vegetarian fare...a practical resource for those who want to add more easy meatless options to their repertoire."

Publishers Weekly

"Marie Simmons consistently and quietly works her magic without fuss or fanfare. Put yourselves in her capable hands, and all will go well in your kitchen, meal after delicious meal."

—Mollie Katzen, author Moosewood Cookbook

Read More Show Less

Product Details

  • ISBN-13: 9780547368917
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 4/7/2011
  • Pages: 256
  • Sales rank: 493,270
  • Product dimensions: 7.40 (w) x 8.90 (h) x 0.70 (d)

Meet the Author

The winner of a Julia Child Award and two James Beard Awards, MARIE SIMMONS is a cooking teacher and the author of more than a dozen cookbooks, including Sur La Table's Things Cooks Love, Fresh & Fast, The Good Egg, and 365 Ways to Cook Pasta . She was a columnist for Bon Appetit for eighteen years.

Read More Show Less

Read an Excerpt

INTRODUCTION

My transition from omnivore to mostly vegetarian was gradual enough to register
as a nonevent. I only wish I had a dramatic revelation to share. Although
I care deeply about the health of the planet, the treatment of the animals we
eat and how our food is grown, there was nothing sudden or militant about my
choosing vegetarian meals. The simple fact is I eat plant-based foods because
they taste good and they make me feel better.
I come to the vegetarian table as a person who loves food, loves to cook and
loves big, bold imaginative fl avors. As my repertoire of ingredients and techniques
and my knowledge of cooking grow, I fi nd myself cooking meat less and
less often. My mantra is fast, great-tasting recipes that use the freshest ingredients
possible.

I grew up in New York’s Hudson Valley, surrounded by farms. It wasn’t unusual to
come home after school on a September afternoon to bags of freshly harvested
tomatoes, eggplant, zucchini (and their glorious blossoms, which Mom fried and
we ate like potato chips) or just-picked corn lined up on the back steps. These
were gifts from neighbors and relatives, happy to share the bounty of their
gardens.

My mother, a schoolteacher and an excellent Italian cook who often quoted her
grandmother’s saying, “I’d rather spend money on good food than on the doctor,”
believed that food was the medicine we needed. And to Mom, that meant
lots of vegetables. Vegetables, she claimed, had magical powers that would
make us big and strong, give us bright eyes and shining hair and ward off that
dreaded visit to the doctor. I believed her.

Another major reason for the vegetarian shift at my table must be credited to
the growth in the glorious farmers’ market movement. Growing up in an agrarian
region, I took the local farm stand bounty and the produce from neighbors
for granted. Later, as a young adult, I made my way to the big city. It was a time
of change. The Union Square Market in the middle of Lower Manhattan opened.
Saturday mornings, without fail, my husband, John, and I hopped on our bikes
and pedaled over the Brooklyn Bridge to stock up. We must have been quite
a sight, with ears of corn bungeed over our back wheels and backpacks bulging
with peaches, tomatoes, green beans and, of course, a bouquet of fl owers
sticking out of the top. This adventure was simply an extension of my childhood.
Some of the same farmers who supplied the local farm stands I visited with Mom
as a kid were even there.

But no matter how experienced a cook you are, getting a vegetarian meal
on the table day after day can be a challenge. One solution is to move the
starch — whole grains or beans — to the center of the plate and surround it with
ample servings of vegetables. One of my favorite meals is creamy white cannellini
beans topped with blistered cherry tomatoes and salty black olives, served
with a side dish of broccoli fl orets stir-fried with crunchy walnuts and red onion
slivers. The comforting meatiness of the beans, the tanginess of the tomatoes,
the saltiness of the olives and the exciting mix of fl avors and textures in the
broccoli give the plate contrasts in taste, color and texture — all the elements I
look for in a meal.

In this book, “fast” means a meal that takes between 30 and 45 minutes to
cook. Since prep times vary according to your skill and style in the kitchen, it’s
diffi cult to estimate them reliably, but most of the recipes in this book can be
made in half to three-quarters of an hour. If a recipe does take longer than 45
minutes, it is marked “When You Have More Time.” All the recipes include
menu ideas for combining two or three dishes — suggestions intended to help
you pull together a hearty, satisfying and delicious meal. Use them as a springboard,
but feel free to mix and match the recipes throughout the book to create
your own favorite combinations.

Recently, a friend who was attempting to transition into cooking more vegetarian
meals complained, “Gosh, I spend a lot of time chopping.” It’s true that
when you’re dealing with fresh produce, there can be a lot of trimming, rinsing
and chopping, but over the years, I’ve discovered ways to reduce prep and cook
times. For instance, potatoes, beets and winter squash cook in half the time
when the pieces are sliced or cubed. Searing food in a heavy skillet is quicker
than oven-roasting. Although I prefer vegetables fresh from the farmers’ market,
I keep bagged, trimmed supermarket vegetables on hand for emergencies. The
quickest-cooking members of the grains-and-beans clan — quinoa, bulgur, farro,
white rice and lentils — are always in the pantry, and I keep a batch of brown rice
soaking in water, refrigerated, overnight, which cuts the cooking time almost
by half.

To help you avoid the frustration of not having a specifi c ingredient, I’ve included
user-friendly substitutions at the end of many of the recipes. And for
those who prefer no dairy or eggs, more than half of the recipes in this book are
labeled “Vegan.” Quick Hits — short recipes that encourage you to add a simple
embellishment to a basic food — appear at the beginning of each chapter. For
example, jazz up a batch of cooked bulgur or quinoa with garlic and almonds
tossed in warm olive oil or add crumbled feta cheese, dried fruit and pistachios
to a salad of mixed greens.

Whether it’s a bowl of fancy lettuces garnished with cheese curls, dried fruits and
nuts or a simple soup or hearty stew laced with exotic spices, a vegetarian meal
need not be a challenge or a cause of frustration. As my mother and grandmother
knew, the ultimate goal of the cook is to be certain everyone has something
good to eat.

Vegetable Black-Eyed Pea and Orzo Soup (Vegan omit the cheese topping)

Think of this as a version of minestrone, with frozen black-eyed peas, orzo, Kalamata olives,
dried oregano and lemon zest giving it a Greek twist. To extend the theme, top each
steaming bowl of soup with crumbled feta. If you don’t have the precooked vegetables
from the broth on hand, follow the “from scratch” recipe.

Cook Time: 30 minutes
Serves: 4 to 6

6 cups Easy Basic Vegetable Broth
(page 46)
2 cups frozen black-eyed peas
. cup orzo
2 cups cooked vegetables from Easy
Basic Vegetable Broth
. cup chopped pitted Kalamata olives
1 teaspoon dried oregano
1 teaspoon grated lemon zest
Coarse salt and freshly ground black
pepper
.–. cup crumbled feta cheese (optional)
1 Bring the broth to a boil in a soup pot. Add the blackeyed
peas and the orzo and cook over low heat, stirring
occasionally, until the orzo and peas are both soft to the
bite, about 20 minutes.
2 Add the cooked vegetables, olives, oregano and lemon
zest and cook over medium-low heat for 10 minutes.
Season with salt and pepper to taste.
3 To serve, ladle the warm soup into bowls and sprinkle
each with about 2 tablespoons crumbled feta, if using.
Variation
“From-Scratch” Vegetable, Black-Eyed Pea and Orzo
Soup: Cook the vegetables in oil as instructed in step
1 of Easy Basic Vegetable Broth (page 46). Add 6 cups
(instead of 9 cups) water and simmer for about 20 minutes.
Scoop the vegetables out of the broth with a slotted
spoon and set aside. Add the orzo and black-eyed
peas to the broth as instructed in step 1 of the soup
recipe and proceed.

Make a Meal

Serve with Twice-Cooked Broccoli
Rabe with Red Pepper and Garlic
Oil (page 179).

Roasted Vegetable and
Mozzarella Quesadillas

Make these luscious quesadillas when you have leftover roasted vegetables. I like them so
much that I often roast a batch especially for this recipe. A mixture of eggplant, zucchini
and red bell pepper is especially good.

Cook Time: 10 minutes
Serves: 4

Extra-virgin olive oil
4 (8- to 10-inch) fl our tortillas
11⁄3 cups shredded mozzarella cheese
11⁄3 cups chopped roasted vegetables
(see page 156)
4 tablespoons coarsely chopped pitted
Kalamata olives

1 Preheat the oven to 400°F. Brush a large baking sheet
lightly with oil.
2 Place the tortillas on the pan and sprinkle half of each
tortilla with ¹⁄³ cup cheese. Top the cheese with a layer of
the chopped roasted vegetables and sprinkle each with
1 tablespoon olives. Fold the tortillas over to make half
circles and press down lightly.
3 Bake until the tortillas are warm and beginning to color
and the cheese is melted, about 5 minutes. Turn with
a wide spatula and bake for 5 minutes more. Transfer
the quesadillas to a cutting board, cut into wedges and
serve.

Make a Meal

Serve with Shredded Tuscan Kale, Tomato and
Avocado Salad (page 69) and Warm Green Bean and
Tomato Salad with Mint (page 67).

Read More Show Less

Table of Contents

Contents

Introduction 1
Fast Techniques 5
Favorite Tools 7
Favorite Ingredients 9
Basics 14
Soups That Make a Meal 17
Main and Side-Dish Salads 47
Topped and Stuffed Breads That Make a Meal 75
Main Dishes 101
Vegetable Sides That Make a Meal 153
Grains and Beans That Make a Meal 213
Sources 239
Index 240

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted April 26, 2011

    No text was provided for this review.

  • Anonymous

    Posted February 23, 2012

    No text was provided for this review.

Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)