Passionate Vegetarianby Crescent Dragonwagon, Robbin Gourley
Ten Years in the Making and more than a thousand pages long, Passionate Vegetarian brings to the table a full spectrum of cuisine that's at once healthy, exciting, imaginative, and deeply satisfying. It triumphantly solves the often perceived entree problem of vegetarian cooking -- lots of side dishes with no centerpiece. And it confidently addresses the issue of how… See more details below
Ten Years in the Making and more than a thousand pages long, Passionate Vegetarian brings to the table a full spectrum of cuisine that's at once healthy, exciting, imaginative, and deeply satisfying. It triumphantly solves the often perceived entree problem of vegetarian cooking -- lots of side dishes with no centerpiece. And it confidently addresses the issue of how to fit vegetarian meals into a time-pressed schedule.
- Workman Publishing Company, Inc.
- Publication date:
- Product dimensions:
- 8.52(w) x 9.48(h) x 2.32(d)
Meet the Author
Crescent Dragonwagon is the James Beard Award–winning author of seven cookbooks, including Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian, and, most recently, The Cornbread Gospels. She is also a contributing editor to Relish magazine and has appeared on Good Morning America, Today and NPR’s The Splendid Table. She lives, grows, and cooks her beans on a farm in Putney, Vermont.
More from this Author
Read an Excerpt
ROASTED BUTTERNUT AND APPLE SALAD ON A BED OF BITTER GREENS
Serves 4 to 6
1 large butternut squash, about 1 pound, halved, seeded, and peeled
Cooking spray (optional)
2 teaspoons tamari or shoyu soy sauce
1 teaspoon olive oil
About 1 1/2 teaspoons honey
Honeyed Red-Wine Vinaigrette (recipe follows)
8 to 10 cups assorted salad greens, half mild (oakleaf, romaine, and/or Boston lettuces) and half bitter or pungent (arugula, watercress, curly endive), well washed and dried
1 to 2 cups very thinly sliced green cabbage
1/2 cup cilantro leaves, chopped medium-fine
1 sweet, crisp apple, such as Galla, peel on, diced into 1/3 inch pieces
2 to 3 tablespoons toasted sesame seeds, or chopped, toasted pecans, toasted pumpkin seeds, or - best yet - tamari-roasted pumpkin seeds (optional)
1 - Preheat the oven to 400 F.
2 - Place 4 to 6 salad plates in the freezer to chill.
3 - Cut the peeled squash into 1/2-inch dice. Place the cut-up butternut squash on a large nonstick baking sheet or one that has been sprayed with cooking spray. Toss the squash with the soy sauce and oil and bake until the squash pieces are lightly browned, slightly shriveled-looking and semicrisp on the outside and barely tender all the way through, 20 to 30 minutes. The squash should definitely keep its shape. Remove the squash from the oven, keeping the oven on. Immediately drizzle a little honey over the squash, toss and return to the oven. Bake 5 to 10 minutes more, until the squash is all browned. Remove from the oven and let cool to room temperature.
HONEYED RED-WINE VINAIGRETTE
Makes about 1 2/3 cups
1/3 cup red wine vinegar
1 teaspoon tamari or shoyu soy sauce
3 to 4 cloves garlic
Juice of 1/2 lemon
1/4 teaspoon salt
5 to 6 solid grinds black pepper
2/3 cup extra virgin olive oil
2 to 3 tablespoons honey, or, for vegans, sugar or Rapidura
Combine the vinegar, tamari, garlic, lemon juice, salt and pepper in a food processor. Start the machine buzzing, and gradually, through the hole in the pusher-tube, drizzle in the oil. Remove pusher-tube, and, with the motor running, drizzle in the 2 tablespoons honey. Stop the machine. Taste, and if you feel the dressing should be sweeter, add the remaining tablespoon of honey.
PASTA WITH PUMPKIN
8 ounces fettuccine, dried or fresh
1 wedge (about 1 1/2 pounds) eating pumpkin or any sweet orange fleshed squash, sliced into long, 1/3-inch thick pieces
2 teaspoons to 1 tablespoon olive oil, plus additional for serving
3 cloves garlic, pressed
Salt and freshly ground black pepper
Freshly grated Parmesan or soy Parmesan-type cheese
1 - Start the fettuccine in vigorously boiling water.
2 - As the pasta cooks, heat the oil in a nonstick skillet or one that has been sprayed with cooking spray. You'll want a skillet with a tight-fitting lid. Add the pumpkin or squash and saut� over medium-high heat for 3 minutes. Cover tightly and steam over medium-low heat, stirring every now and again. Add the garlic and stir-fry for 30 seconds or so longer.
3 - When the pumpkin is tender around the edges but still has a bit of bite to it, transfer it to a bowl and toss with the cooked fettuccine. Season. Serve at once, hot, with Parmesan cheese, more olive oil to drizzle, and lots of pepper.
CHOCOLATE DREAM PIE
Makes one 9-inch pie, Serves 6 to 8
Cooking spray or oil (optional)
1/2 cup graham cracker crumbs
1/2 cup crush Nutri-Grain or other no-sugar-added corn or wheat flakes
2 tablespoons unbleached white all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon salt
1 tablespoon melted butter or mild vegetable oil, such as corn, canola or peanut
2 to 3 tablespoons water, preferably spring or filtered
1 ounce unsweetened chocolate, chopped
1 ounce semisweet chocolate, chopped
3/4 cup Rapidura
2 packages (21 ounces total) silken tofu, firm or extra firm
2 tablespoons cashew butter
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
FOR SERVING (Optional)
Fresh raspberries (you may substitute other fresh fruit in season, such as strawberries or sliced oranges, with or without a sprig of mint)
1 - Preheat the oven to 425 F.
2 - If not using a nonstick pan, spray an 8- to 9-inch pie pan with cooking spray, or oil it.
3 - Combine the graham cracker and cereal crumbs, flour, brown sugar, and salt. Add the melted butter and 2 tablespoons of the water. Add the remaining water only if needed to make a consistency that can be pressed into the pan. Using your fingers, press the mixture into the prepared pan to cover the bottom and sides evenly. Bake for 10 minutes. Remove from the oven and set aside to cool.
4 - Melt the chocolate in the top half of a double boiler over hot water.
5 - Place the Rapidura in a food processor along with the tofu and cashew butter. Buzz until smooth, stopping to scrape down the sides of the bowl. Add the melted chocolates, cocoa, and vanilla. Process until very smooth.
6 - Pour the chocolate mixture into the cooled pie crust. Place in the refrigerator and chill for at least 4 hours. Serve, chilled, with the fresh raspberries or fruit if desired.
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