Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves

Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves

4.6 8
by Nava Atlas
     
 

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Kale, spinach, Asian greens, and many more leafy greens are a breeze to grow and prepare—and these 125 recipes showcase the most commonly used varieties in a selection of flavorful dishes. Nava's unique ideas range from using collard greens as wrappers for savory fillings to making luscious dips from arugula and watercress.
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Overview

Kale, spinach, Asian greens, and many more leafy greens are a breeze to grow and prepare—and these 125 recipes showcase the most commonly used varieties in a selection of flavorful dishes. Nava's unique ideas range from using collard greens as wrappers for savory fillings to making luscious dips from arugula and watercress.

Editorial Reviews

Publishers Weekly
Atlas (Vegan Express) successfully elevates leafy greens beyond the salad bowl with this collection of recipes that will appeal to vegans and meat-eaters alike. Though she excludes cabbages and common lettuces, Atlas introduces a host of other dynamic greens—from the "bold" arugula, to the now ubiquitous kale, to the "peppery" watercress—and includes plenty of tips for buying and preparation. In addition to a host of recipes for salads, soups, and dips, Atlas shows how to incorporate a healthy portion of greens into "heartier dishes," as in quinoa with chard and chickpeas, a bean and escarole pasta, and a roasted eggplant curry. She also invites adventurous vegans to try their hand at green juices and smoothies, which utilize a broad range of ingredients, including apples, collards, chocolate (nondairy) milk, and spinach. Though each of the recipes stands alone, meat-eaters could happily pair their favorite protein with many of these dishes. Clear and simple instructions, combined with Atlas's conversational tone, make this guide to greens a valuable addition to any cook's bookshelf. Illus. & photos. (June)
From the Publisher
"Greens are a side dish no more! Inspired by an overabundance of chard in her kitchen garden, Atlas created a full menu of over 100 internationally inspired dishes and dips starring cruciferous greens. A handy introduction includes the names, health properties, and flavors of all featured greens, as well as tips on buying, preparing, freezing, and dehydrating. Author of ten vegan and vegetarian cookbooks--including Vegan Holiday Kitchen and Vegetarian 5-Ingredient Gourmet--and the creator of vegkitchen.com, Atlas is known for time-saving recipes with simple ingredient lists; featuring recipes calling for about six to ten ingredients each, her latest book does not disappoint. VERDICT Full of enticing, healthy recipes like Kale Chips and Collard-Wrapped Yellow Rice and Black Bean Enchiladas, this cookbook will attract vegans, vegetarians, foodies, and adventurous dieters." -- Library Journal
 
"Ms. Atlas is that rarest of creatures, a sensible, non-preachy vegan with a sense of humor. . .you'll find plenty of useful information in this highly readable collection of 125 recipes featuring leafy green vegetables--17 categories in all, from arugula to watercress. There a several standouts, including Sauteed Sweet and Citrusy Beets With Their Greens. In a chapter about matching greens to beans, grains and pastas, Ms. Atlas presents Hoisin-Glazed Bok Choy With Tofu and Soba Noodles, as satisfying as any meat or poultry stir fry. . . . you don't have to be a committed vegetarian to enjoy Ms. Atlas's flavorful, easy-to-follow recipes." --Wall Street Journal

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Product Details

ISBN-13:
9781402785887
Publisher:
Sterling
Publication date:
06/05/2012
Pages:
224
Sales rank:
262,829
Product dimensions:
7.90(w) x 9.60(h) x 1.20(d)

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