Eat More Plants

Eat More Plants

by Molly Krebs

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Overview

75 Delicious Ways to Pack More Vegetables into Every Meal

Put produce in the center of your plate with these flavorful, satisfying, addictive dishes—and yes, we’re talking about vegetables! Molly Krebs, creator of the popular blog Spices in My DNA, turns everyday veggies into meals you’ll crave. Vegetarians and vegans will find inspiring new meal ideas, and meat-eaters will discover the variety of tastes and textures that creative combinations of veggies can bring to the table. Get your vitamins with veggie-inspired sweets and cocktails, and mix and match easy, game-changing sauces to dress up lunch and dinner. Forget bland salads and boring sides—these recipes will show you how to love your vegetables.

Product Details

ISBN-13: 9781624148385
Publisher: Page Street Publishing
Publication date: 08/20/2019
Pages: 192
Sales rank: 271,382
Product dimensions: 7.90(w) x 8.90(h) x 0.60(d)

About the Author

Molly Krebs is the food writer and photographer behind the popular cooking blog Spices in My DNA. She has worked with brands such as Whole Foods, Chocolove and Sprouts Farmers Market. She lives in Baltimore, Maryland.

Table of Contents

Introduction 10

Crave worthy salads 13

Spinach and Quinoa Salad with Beets, Hazelnuts, and Roasted-Biueberry Vinaigrette 14

Lentil Tabbouleh Salad 17

Crispy Chickpea Caesar Salad 18

Strawberry, Avocado, Spinach, and Basil Quinoa Salad 21

Chopped Salad with Cilantro, Corn, Cotija, and Charred-Poblano Ranch 22

Winter Kale Salad with Blood Orange and Pomegranate 25

Chimichurri Three-Bean Salad 26

Easy Greek Panzanella 29

Arugula Pesto Pasta Salad with Feta 30

Crunchy Vegetable and Rice Noodle Salad with Peanut Dressing 33

Avocado and Cucumber Salad with Carrot-Ginger Dressing 34

Summer Abundance Peach, Mint, and Arugula Salad 37

Sesame-Ginger Chopped Salad with Crispy Wonton Strips 38

Mediterranean Grilled Romaine Salad with Sun-Dried Tomato Vinaigrette 41

Fall Harvest Kale Salad with Crispy Sage 42

Roasted Fennel and Blood Orange Salad 45

Bountiful bowls 47

Quinoa-Sesame Macro Bowls with Avocado and Pistachios 48

Veggie Fajita Bowls with Cilantro-Lime Crema 51

Roasted Veggie Bowls with Green Harissa Sauce 52

Beet Noodle Bowls with Turmeric-Roasted Chickpeas and Ginger-Almond Butter Dressing 55

Curry Sweet Potato and Lentil Bowls with Spinach and Mint Chutney 56

Autumn Grain Bowls with Maple Tahini 59

Pesto Soft Scrambled Egg Bowls with Peas and Avocado 60

Miso-Ginger Portobello Mushroom Bowls 63

Green Goddess Black Rice Bowls with Chimichurri Pesto 64

Harissa-Roasted Cauliflower and Lentil Bowls with Cilantro-Yogurt Sauce 67

Farro-Arugula Bowls with Roasted Squash and Apple Cider Vinaigrette 68

Veggie Banh Mi Bowls with Crispy Tofu 71

Plant powered entrées 73

Garlic-Roasted Tomatoes and Broccoli Noodles with Arugula-Pistachio Pesto 74

Creamy Zucchini-Basil Soup 77

Crispy Kale Cacio e Pepe with Lemon-Herb Breadcrumbs 78

Chipotle Quinoa Black Bean Burgers with Avocado Aioli 81

Pumpkin Ravioli with Mushrooms and Caramelized Onions 83

Farro with Spice-Roasted Carrots and Dill-Garlic Tahini Sauce 87

Green Curry Lemongrass Risotto 88

Polenta with Pesto Portobello Mushrooms, Greens, and Shaved Parmesan 91

Brown Butter Sweet Potato Gnocchi with Sage, Spinach, and Hazelnuts 93

Pasta with Cauliflower-Cashew Alfredo 97

Vegetable Paella 98

Avocado Tempura Tacos with Charred-Poblano Ranch Slaw 101

Cannellini Bean Pappardelle with Celery and Swiss Chard 102

Ratatouiile Stuffed Shells 105

Creamy Carrot Risotto with Carrot Top Pesto 106

Spaghetti Squash and Spinach Lasagna 109

Crispy Mashed Potato Tacos 112

Hidden Zucchini Mac and Cheese with Garlic-Brown Butter Breadcrumbs 115

Produce packed extras 117

Summer Loaded Hummus 118

The Best Balsamic Grilled Veggies 121

Crispy Smashed Potatoes with Chive-Dill Sour Cream 122

My Favorite Weeknight Broccoli 125

Green Curry Hummus with Roasted Sweet Potato Chips 126

Beet Deviled Eggs 129

Kung Pao Cauliflower 130

Burrata Caprese Salad with Basil Oil and Grilled Corn 133

Grilled Asparagus with Fire-Roasted Tomato Romesco 134

Mango and Vegetable Summer Roils with Peanut Sauce 137

Herby Baked Fries with Garlic-Rosemary Aioli 138

Green Goddess Gazpacho Shooters 141

Eggplant Caponata Crostini 142

Triple Herb Guacamole-Cucumber Bites 145

Orange-Cinnamon Glazed Carrots 146

Crispy Brussel Sprouts with Roasted-Garlic Aioli 149

Trio of Quick Pickled Veggies 150

Cashew Cheese Avocado Toast 153

Autumn Couscous-Stuffed Delicata Squash 154

Roasted Beets with Garlicky Beet Greens and Herbs 157

Red Wine-Roasted Mushrooms 158

Sweets and sips (with veggies!) 161

Carrot Sheet Cake with Chai-Cream Cheese Frosting 162

Beet Red Velvet Cupcakes with Brown Butter and Cream Cheese Frosting 165

Dark Chocolate Zucchini Cake 168

Vanilla Bean and Brown Sugar Butternut Squash Galette 171

Cucumber Margaritas 174

Ginger-Beet Moscow Mules 177

Veggie Bloody Marys 178

Celery, Lime, and Mint Gin Spritzers 181

Acknowledgments 183

About The Author 184

Index 185

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