Passionate Vegetarianby Crescent Dragonwagon, Robbin Gourley
Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to/i>… See more details below
Introducing a new voice in vegetarian cooking. Packed with 1,000 recipes that are seductive, sexy, and utterly delicious, Passionate Vegetarian covers all the bases of meatless cooking, from east (Stir Fry of Asparagus with Black Bean-Ginger Sauce), west (Talk of the Town Barbecued Tofu), from the Mediterranean (Swiss Chard with Raisins, Onions & Olives) to the American South (Black-Eyed Pea Ragovt). You'll find lush lasagnas; plump pierogies; bountiful burgers, beans, and breads; pleasing pasta and pies. You'll spoon up soups and stews, and delight in desserts from simple to swoonworthy.
Written by longtime vegetarian Crescent Dragonwagon, author of Dairy Hollow House Soup & Bread Cookbook, Passionate Vegetarian employs innovative methods (try "Ri-sort-ofs," in which risotto technique is used to create splendid, richly flavored grain dishes built around not just rice but also barley, buckwheat, spelt, and even toasted oats with an array of seasonings) and introduces lesser-known ingredients (get to know and love not just tofu and tempeh but a whole new generation of soyfoods, as well as "Quick Fixes" like instant bean flakes). Opinionated, passionate, and deeply personal, Ms. Dragonwagon's tantalizing headnotes will have readers rushing to the kitchen to start cooking. (Can her over-the-top Garlic Spaghetti really be that good? It is.)
Whether you're a committed vegetarian, a dedicated vegan (most recipes offer low-fat and vegan options), or a food-loving omnivore in search of something new and wonderful, this is not just vegetarian cookingbut cooking, periodat its most creative, inspiring, and exuberant.
- Workman Publishing Company, Inc.
- Publication date:
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- Product dimensions:
- 8.00(w) x 9.25(h) x 2.25(d)
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 ¹ best yet ¹ tamari-roasted pumpkin seeds (optional)
1 ¹ Preheat the oven to 400 F.
2 ¹ Place 4 to 6 salad plates in the freezer to chill.
3 ¹ Cut the peeled squash into +-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 ¹ Start the fettuccine in vigorously boiling water.
2 ¹ 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
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.
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