ISBN-10:
1615190627
ISBN-13:
9781615190621
Pub. Date:
Publisher:
Simply Satisfying: Over 200 Vegetarian Recipes You'll Want to Make Again and Again

Simply Satisfying: Over 200 Vegetarian Recipes You'll Want to Make Again and Again

by Jeanne Lemlin

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Overview

Jeanne Lemlin is familiar to a generation of home cooks as a pioneering vegetarian cookbook author whose books—including the James Beard Award-winning Quick Vegetarian Pleasures—present accessible, reliable, and flavorful vegetarian recipes. Now, Lemlin returns to the cookbook shelf for the first time in more than ten years with this dramatic reinvention of her first book—originally published twenty-five years ago as Vegetarian Pleasures: A Menu Cookbook.

Simply Satisfying’s more than 200 seasonal recipes showcase readily available ingredients— particularly fresh vegetables, fruits, grains, and beans—as well as straightforward techniques, global influences, and, most delectably and rewardingly, robust flavors. Here are Baked Macaroni and Cheese with Cauliflower and Jalapeños, Fragrant Vegetable Stew with Corn Dumplings, Leek Timbales with White Wine Sauce, Baked Eggplant Stuffed with Curried Vegetables . . . and for dessert, Raspberry Almond Torte, Rhubarb Cobbler, and Cowboy Cookies. Each inviting dish is simple enough to be part of a weeknight meal and certain to satisfy vegetarians and non-vegetarians alike.

Lemlin guides cooks through both everyday and special-occasion cooking by offering 50 menu suggestions, helping new vegetarians avoid the “plateful of sides” dilemma, and giving seasoned cooks new ideas for entertaining. And she includes personal tips and a chapter on making “the basics” from scratch.

Whether you are a committed vegetarian or an omnivore who enjoys hearty meatless meals, Simply Satisfying may well become your most reliable, trusted source of recipes to make again and again.



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Product Details

ISBN-13: 9781615190621
Publisher: The Experiment
Publication date: 11/06/2012
Pages: 368
Sales rank: 1,164,531
Product dimensions: 7.50(w) x 9.60(h) x 1.20(d)

About the Author

Jeanne Lemlin is the award-winning author of five cookbooks, including Quick Vegetarian Pleasures, winner of a James Beard Award. A vegetarian since age 15 and a pioneering vegetarian cookbook author, she has written for numerous national magazines, including Yankee Magazine, Cooking Light, and Gourmet. Lemlin has made numerous appearances on the Food Network. Currently a high school English teacher, she lives in Great Barrington, MA.

Read an Excerpt

CHAPTER 1

Breakfast Favorites

Maple Pancakes French Toast with Orange and Brandy Egg and Pepper Croustades Granola Roasted Home-Fried Potatoes and Onions Sweet Potato Home Fries Oatmeal Scones Blueberry Muffins Irish Soda Bread Prune Butter Fresh Fruit with Yogurt Lime Sauce Orange and Grapefruit Sections with Kiwi Cantaloupe with Strawberries and Lime

I'm a fan of a good breakfast. Although I do enjoy brunch on occasion (which is served later in the morning and has more formal fare), I especially enjoy a hearty breakfast that offers a combination of classic favorites. Pancakes and fruit; granola, muffins, and fruit; French toast, yogurt, and fruit — that's right, for my liking, fruit needs to be part of every breakfast to offer a wholesome balance. Don't hesitate to include some of the egg dishes, such as the frittatas, that are in the Frittatas, Eggs, and Timbales chapter. They also are great breakfast choices.

Maple Pancakes

I like my pancakes to have crispy edges. The secret? Put a little butter on the pan instead of oil. These pancakes are at once wholesome and light. To keep the finished pancakes hot while you cook the remaining batter, heat a cookie sheet in a 300°F oven, and spread out the cooked pancakes on it as they are completed. They won't get soggy as they often do when you stack them in the oven. A side of fresh fruit with a pancake breakfast offsets the starchiness of the pancakes.

SERVES 4

2½ cups whole wheat pastry flour (or 1¼ cups whole wheat flour and 1¼ cups unbleached white flour)
1 tablespoon baking powder
1 teaspoon salt
2 eggs, beaten
2 cups milk
2 tablespoons pure maple syrup
6 tablespoons melted butter, slightly cooled, plus extra for the pan Pure maple syrup

1. Mix the flour, baking powder, and salt together in a large bowl.

2. Beat the eggs with the milk and maple syrup in a medium-size bowl until well mixed. Add to the dry ingredients along with the melted butter and stir just until blended. It's all right if the batter is lumpy; do not overmix. Let sit for 10 minutes before cooking.

3. Heat a large skillet (or a small one if you prefer to cook 1 medium-size pancake at a time) over medium heat with a little butter to coat the bottom. Test the pan's readiness by adding a drop of batter — it should sizzle immediately. Spoon some batter into the pan to make the pancakes the size you want. Flip them over once the surface is covered with broken bubbles. They should be a nice golden brown. Repeat with the remaining batter.

4. Serve with maple syrup. (If your maple syrup has been chilled, then heat it slightly so it doesn't make your pancakes cold.)

NOTE: This recipe can be halved successfully if you are serving only 2 people.

French Toast with Orange and Brandy

Everyone seems to have his or her own idea about which type of bread makes the best French toast. I prefer French bread sliced on the diagonal, but whole wheat bread is a close second. Both are delicious topped with warm maple syrup.

BREAKFAST AND BRUNCH MENU 2

SERVES 4

5 eggs
2/3 cup milk
1/3 cup sugar Grated rind of 1 large orange
½ teaspoon cinnamon
2 tablespoons brandy, or 1½ teaspoons vanilla extract
12 to 16 slices slightly stale French bread (sliced diagonally
¾ inch thick), or 8 slices regular bread Butter for frying Warm pure maple syrup

1. Beat the eggs thoroughly in a large bowl. Add the milk, sugar, orange rind, cinnamon, and brandy, and mix well. Pour into a shallow dish like a pie plate if your bowl doesn't have a good flat bottom.

2. Add a few slices of bread and let soak, turning occasionally, for at least 5 minutes if it's French bread, or 2 minutes if it's regular sliced bread.

3. Put a little butter in a large skillet and heat over medium heat until hot. It should sizzle when a drop of water is flicked on it. Fry the bread on both sides until golden brown and piping hot. Serve immediately or keep warm in the oven (300°F) while you prepare the rest. I like to serve these with a pat of butter on each toast and pass the maple syrup at the table.

Egg and Pepper Croustades

This is an attractive and unusual way to serve eggs. Crisp, buttery toasted bread squares serve as shells for creamy scrambled eggs. Have everything that you plan to serve with the croustades ready when you begin. You will need about half a loaf of unsliced homemade-type white bread, or you can use French bread.

BREAKFAST AND BRUNCH MENU 3

SERVES 4

4 slices white loaf bread (1 inch thick), or 8 slices French bread (1 inch thick)
1½ tablespoons melted butter, plus 2
tablespoons
2 red, orange, and/or yellow bell peppers, cored and very finely diced
8 eggs
¼ cup milk
¼ teaspoon dried oregano Freshly ground pepper to taste

1. Preheat the oven to 300°F.

2. Remove the crusts from the bread. Bit by bit tear out the center of each slice, leaving a ¾-inch wall, or a ½-inch wall if using French bread. Save the crusts and centers to make Bread Crumbs. Lightly brush the bread all over with the melted butter, and place the slices on a cookie sheet.

3. Bake for 5 minutes or until lightly golden all over. Turn off the oven and keep the hollowed-out bread warm in it.

4. In a large skillet melt 1 tablespoon of the butter over medium heat and sauté the green peppers until very tender, about 7 minutes.

5. Meanwhile, in a large bowl beat together the eggs, milk, oregano, and pepper just until blended. Don't incorporate too much air into the eggs.

6. Reduce the heat under the skillet to low. Add the egg mixture and stir constantly until creamy and just the consistency you like for scrambled eggs. Be sure not to overcook them. Use a tablespoon to stir for the creamiest results.

7. Place a croustade on each plate and spoon equal amounts of eggs into the centers, spreading some to the edges also. Cut the remaining tablespoon of butter into bits and place on top of the eggs. Serve immediately.

Granola

Some granolas are filled with nutritious ingredients but somehow aren't particularly appetizing. This is the best granola I've tasted. It has a deliciously sweet cinnamon flavor — though not overly sweet — and just the right balance of textures. It is very easy to make, but you must watch it carefully during the second half of cooking, for it burns easily. For a delicious change try Granola served with yogurt and a little honey or maple syrup.

BREAKFAST AND BRUNCH MENU 1

MAKES 3 TO 3½ QUARTS

½ cup oil
½ cup honey
6 cups rolled oats (non-instant oatmeal)
2/3 cup bran or wheat germ
½ teaspoon salt
1 tablespoon cinnamon
2 cups unsweetened dried coconut
½ cup sesame seeds or sunflower seeds
2 cups chopped walnuts
2/3 cup raisins
2/3 cup dried cranberries

1. Preheat the oven to 350°F. Combine the oil and honey in a large pot and heat until blended; do not boil it. Add all of the remaining ingredients except the raisins and cranberries, and stir until thoroughly mixed.

2. Bake in 2 or 3 batches. Place one-half or one-third on the baking sheet, and cook for 10 minutes. For the next 5 to 10 minutes occasionally toss the granola with a spatula to prevent it from burning. Be especially attentive to the sides, where it burns more easily. When ready the granola will be lightly browned but still somewhat soft; it becomes crisp when cooled.

3. Remove the pan from the oven and scrape this batch into a large bowl. Add half or a third of the raisins and cranberries — depending on the size of the batch — toss well, and cool completely before storing in covered jars or tins. Repeat this procedure with the remaining mixture and dried fruit. This granola will keep for 2 to 3 months in a tightly covered container in the refrigerator.

Roasted Home-Fried Potatoes and Onions

Roasting home fries rather than frying them is by far the easiest way to prepare these tasty potatoes, and the results are just as impressive.

BREAKFAST AND BRUNCH MENU 5

SERVES 4 TO 6

6 medium waxy or all-purpose boiling potatoes,
peeled and cut into ½-inch dice
3 tablespoons oil
2 medium onions, diced
1 teaspoon paprika Salt to taste Freshly ground pepper to taste

1. Preheat the oven to 400°F.

2. Combine all the ingredients in a large bowl and toss to coat evenly. Spread the mixture on a large baking sheet so that the vegetables rest in one layer.

3. Bake until tender and golden, about 30 to 40 minutes, tossing the vegetables after 20 minutes.

Sweet Potato Home Fries

These are a nice change from the usual home fries that are made with white potatoes, and the beautiful orange color of the sweet potatoes will brighten up any breakfast (or dinner) plate. After about 30 minutes of cooking the potatoes will be tender, but to get them brown and crispy, you must keep cooking them another 20 to 30 minutes. It's worth the extra time.

BREAKFAST AND BRUNCH MENU 3

SERVES 4

4 medium sweet potatoes or yams (about 1½
pounds), peeled and cut into 1-inch chunks
¼ cup oil
2 large onions, cut into 1-inch dice Salt to taste Freshly ground pepper to taste

1. Preheat the oven to 400°F.

2. Combine all the ingredients in a large bowl and toss well. Spread the mixture onto a large baking sheet in one layer.

3. Cook 50 to 60 minutes, or until brown and crispy, tossing every 20 minutes.

Oatmeal Scones

These are my favorite scones; they are light and buttery and have a delightful chewy texture from the oatmeal. You can also serve them for mid-afternoon tea along with fruit, butter, or jam.

BREAKFAST AND BRUNCH MENU 3

MAKES 8 LARGE SCONES

1 cup rolled oats (non-instant oatmeal)
½ cup buttermilk or plain low-fat yogurt
½ cup whole wheat flour
½ cup unbleached white flour
2 tablespoons firmly packed light brown sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
4 tablespoons chilled butter
1 to 2 eggs

1. Preheat the oven to 400°F. Butter a baking sheet. Combine the oats and buttermilk or yogurt in a large bowl and let soak for 15 minutes.

2. In a separate bowl mix the flours, sugar, baking powder, baking soda, and salt until well blended. Cut the butter into the mixture with a pastry blender until the mixture resembles coarse meal yet still shows little chunks of butter.

3. Beat 1 egg lightly and add to the oatmeal mixture; blend well. Stir in the flour mixture and mix just until evenly moistened, then gather into a ball. If it is too dry add a little more buttermilk or yogurt. Turn the mixture onto a lightly floured board and knead 5 times. Form into a circle about ¾ inch thick, and with a knife that has been dipped into flour cut the circle into 8 wedges. Place them a few inches apart on the baking sheet. At this point you can refrigerate them, covered, for up to 8 hours before baking.

4. For an attractive glazed look beat an egg with a teaspoon of water and brush some of this egg wash on each scone, if desired. Bake for 15 to 17 minutes, or until evenly golden. Serve immediately with fruit preserves and/or butter, or eat plain.

Blueberry Muffins

These large, fat muffins are filled with blueberries. The secret to all muffins and other quick breads is to mix just until moistened and no more. This recipe makes eleven instead of a dozen so that each muffin cup is filled right to the top.

BREAKFAST AND BRUNCH MENU 1

MAKES 11 MUFFINS

2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup unbleached white flour)
½ cup sugar, plus extra for sprinking on top
2½ teaspoons baking powder
½ teaspoon salt
2 cups blueberries (unthawed if frozen)
2 eggs
½ cup milk
1 teaspoon vanilla extract
4 tablespoons melted butter, slightly cooled

1. Preheat the oven to 425°F.

2. Generously butter 11 cups of a medium-size muffin pan (or pans). Make sure also to butter the top surface of the pan because the muffins will spill over during cooking.

3. Combine the flour, sugar, baking powder, and salt in a large bowl and mix well. Add the berries and gently toss to coat them.

4. Beat the eggs, milk, and vanilla together, and carefully mix the liquid into the blueberry mixture just until moistened.

5. Add the melted butter and mix just until blended. Spoon some batter into each muffin cup so that they are filled to the top. Sprinkle some sugar onto the top of each muffin.

6. Bake for 15 minutes, or until a knife inserted in the center of a muffin comes out dry. Let sit on a wire rack for 10 minutes before removing them from the pan. (If you want an extra sparkle, then sprinkle a little sugar on top of your muffins again as soon as they come out of the oven.) Serve hot.

NOTE: These Blueberry Muffins do freeze and reheat well, so if you are going to be pressed for time, or if you have any leftovers, wrap them in foil or plastic once they are thoroughly cooled, then freeze them in a plastic bag. Reheat them unthawed in a 350°F oven for 15 minutes, or until hot throughout.

Irish Soda Bread

When I was in Ireland I was served soda bread in every bed-and-breakfast house I stayed in (some ten to fifteen of them), and each one was different from the last. This is my favorite version, and one that is always eaten all up in one day in our house.

BREAKFAST AND BRUNCH MENU 5

MAKES 1 LOAF, ABOUT 20 SLICES

2½ cups unbleached white flour
½ cup whole wheat flour
½ cup sugar
¾ teaspoon salt
2 teaspoons baking soda
4 tablespoons butter, cut into bits
1 cup raisins
2 tablespoons caraway seeds
1½ cups buttermilk or plain low-fat yogurt Milk to brush on top

1. Preheat the oven to 350°F. Butter an 8-inch round cake pan and set aside. (If your dish is glass, then set the oven at 325°F.)

2. In a large bowl combine the flours, sugar, salt, and baking soda. Mix well.

3. Add the cut-up butter and toss. With your fingertips rub the butter into the flour mixture until it resembles coarse meal. Add the raisins and caraway seeds and mix well.

4. Add the buttermilk or yogurt and stir until the dough is evenly moistened, but don't overwork it. If the dough is too dry add a little more buttermilk or yogurt until it is the right consistency for kneading.

5. Turn the dough onto a lightly floured board and knead for 1 minute, or just until it is pliable; it will be sticky. Put it in the prepared cake pan and cut an X on top. (The easiest way to do this is to snip the dough with large scissors.) Brush the top of the dough with milk.

6. Bake for 60 minutes, or until golden brown. Remove the bread from the baking dish and let cool on a wire rack. Cool thoroughly before slicing.

NOTE: To avoid a crust that is too hard I put Irish Soda Bread in a plastic bag for the last half of the cooling time. I find it slices more easily when the crust is tender.

Prune Butter

This Czechoslovakian specialty is my favorite topping for scones, muffins, and toast. It is sweet and richly flavored, so a little goes a long way. This makes a nice gift when given in an attractive jar.

BREAKFAST AND BRUNCH MENU 3

MAKES ABOUT 4 CUPS

¾ pound pitted prunes
2 cups water
½ cup orange juice Juice of 1 lemon
2 cups sugar Dash salt

1. Combine everything in a heavy-bottomed medium saucepan and bring to a boil. Reduce to a simmer and cook for 30 minutes.

2. In batches purée the prune mixture in the blender or food processor and return it to the pot. Simmer another 20 minutes, or until the mixture is thick and smooth. To test whether or not it is thick enough, remove the pan from the heat, then drop a spoonful of the prune butter on a small plate. Chill it for 5 minutes. Remove and check to see if a rim of water has separated from around the prune butter. If so, it is too watery and should cook an additional 10 minutes. Test again. If no water has separated then it is done.

3. Let cool to lukewarm, then spoon into glass jars or containers with tight-fitting lids. Chill until ready to use. Prune butter will keep, refrigerated, for a few months.

Fresh Fruit with Yogurt Lime Sauce A quick, light dish that can be prepared in any season. Pick the best fruit that you can get and strive for an attractive color combination. If you cannot get strawberries for the sauce, then try mashed banana, although the color will not be as striking.

INFORMAL MENU 7

SERVES 6

SAUCE

4 strawberries, hulled
2 tablespoons honey Juice of 1 lime
1½ cups plain low-fat yogurt

FRUIT

A combination of 3 or more of the following:
Blueberries Strawberries Diced melon Diced mango Sliced banana Diced papaya Orange sections Sliced kiwi Finely diced apple Pineapple chunks Diced pears

Mint sprigs for garnish

1. In a small bowl mash the 4 strawberries with the honey and lime juice to form a paste. Stir in the yogurt, cover, and chill for at least 2 hours and up to 48 hours before serving.

(Continues…)


Excerpted from "Simply Satisfying"
by .
Copyright © 2012 Jeanne Lemlin.
Excerpted by permission of The Experiment Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Photo Index,
Introduction,
Tips and Tools,
Breakfast Favorites,
Starters,
Salads and Salad Dressings,
Main-Course Salads,
Soups and Stews,
Frittatas, Eggs, and Timbales,
Savory Pies, Tarts, Pizzas, Etc.,
Pasta, Polenta, and Other Grains,
Baked Dishes,
Curries and Accompaniments,
Tofu and Tempeh,
Companion Dishes,
Desserts,
Cakes,
Pies and Tarts,
Puddings,
Fruit Desserts,
Cookies and Bars,
The Basics,
Menus,
Glossary,
Metric Conversion Charts,
Index,
Acknowledgments,
About the Author,

Customer Reviews