How to Cook Vegetables: Essential Skills and 90 Foolproof Recipes (with 270 Variations)

by Kim Hoban RD, CDN, CPT

Overview

The vegetable cookbook that takes eating your veggies from obligation to celebration

We all know that eating more vegetables is a healthy idea, but sometimes recipe inspiration doesn't strike. How to Cook Vegetables is the vegetable cookbook that makes it easy to add veggies into your day! Discover 90 delicious recipes (with 270 variations), indispensable tips, and plenty of creative ideas. It's time to squash the notion that eating your vegetables is a chore.

This vegetable cookbook starts with a primer on tools and pantry essentials. Get familiar with how to select and handle 30 common (and a few not-so-common) vegetables. Explore veggie-forward recipes that highlight the variety and vibrance of their ingredients, so you can focus on fun, flavor, and satisfaction—not just nutrition.

Inside this vegetable cookbook you'll find:

• 90 De-leek-table recipes—Dig into vegetarian, vegan, meat, and seafood dishes with 270 possible variations: Creamy Kale Artichoke Dip, Sweet and Spicy Citrus Salad, Sloppy Joe–Stuffed Peppers, Pumpkin Tofu Curry with Green Beans, and more.
• Easy peasy profiles—The at-a-glance profiles in this vegetable cookbook tell you how to select, store, prep, pair, and substitute for 30 essential vegetables.
• Un-beet-able techniques—Find everything you need to know: kitchen must-haves, basic knife skills, and foolproof methods for roasting, steaming, boiling, and even quick-pickling.

Turnip the volume on flavorful, nourishing meals with this essential vegetable cookbook!

Product Details

ISBN-13:	9781646115587
Publisher:	Callisto Publishing
Publication date:	09/01/2020
Series:	How to Cook
Pages:	230
Product dimensions:	7.40(w) x 9.10(h) x 0.70(d)

About the Author

KIM HOBAN is a Registered Dietitian, Certified Intuitive Eating Counselor, and NASM-certified personal trainer with a passion for food. Brussels sprouts are Kim’s favorite vegetable, and when she’s not cooking up new veggie recipes, you can find Kim practicing yoga, exploring a new hiking trail, or procrasti-baking at home in Long Island, New York.

Table of Contents

Introduction viii

Part 1 Getting Started 1

1 Lettuce Begin: Creating Your Vegetable Kitchen 3

2 Vegetable Prep and Cooking Techniques 13

Part 2 The Vegetables 23

3 The Vegetable Profiles 25

Part 3 The Recipes 59

4 Snacks, Sides, and Small Bites 61

5 Salads and Soups 83

6 Vegetable Mains 109

7 Seafood and Meat Mains 153

8 Staples, Sauces, and Sweets 181

Seasonal Vegetable Chart 203

Measurement Conversions 204

Index 205

Editorial Reviews

Kim has done a great job of taking the intimidation away from cooking veggies and makes it seem realistic, easy, and fun with these wonderful recipes. I love the variety in the book and how much information she includes for each. Great for anyone!” —Sarah Schlichter, MPH, RDN

“We can all agree that eating more vegetables is a good thing, and Kim makes it so easy. She gives practical and tasty ways to add more vegetables to your daily routine with simple tips and delicious recipes. Her expertise as a registered dietitian and mom shines through with her simple approach, and the veggie puns make the book super fun to read!” —Mary Ellen Phipps, MPH, RDN, and author of The Easy Diabetes Cookbook

“This is the guide every want-to-be vegetable lover needs to have in their kitchen! Kim does a wonderful job going through the rainbow of produce, offering creative ways to incorporate them into easy recipes. Personally, the Pumpkin Tofu Curry with Green Beans has easily become one of my family's favorites!” —Elizabeth Shaw, MS, RDN, CPT, Nutrition Expert, and Author of Instant Pot Cookbook For Dummies and the Air Fryer Cookbook For Dummies

“Adding more veggies to your daily meals is one of the simplest (and tastiest!) ways to support health and happiness. Kim’s passion for produce, along with her practical & approachable strategies in the kitchen, will inspire you to get creative with vegetables in a brand new way!” —Cara Harbstreet, MS, RD, LD, Founder of Street Smart Nutrition

“Kim does a fantastic job introducing new and exciting ways to enjoy vegetables. From a novice chef to a more experienced home cook, this book is suitable for all. I love the details on how to select and store vegetables properly to prevent food waste. As a dietitian and chef myself, I will definitely be suggesting this book to clients.” —Chef Julie Harrington, RD

From the Publisher