Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
Laura B. Russell
Format: PDF / Kindle (mobi) / ePub
A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan.
For a long time, brassicas had a mixed reputation. While a small group of people staunchly adored them, most Americans were not as fond of the vegetables formerly known as "cruciferous" (who doesn't remember a plate of stinky boiled cabbage or President Bush's condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and there's hardly a restaurant left that doesn't have cauliflower on the menu. The rising popularity of brassicas is not only due to their extraordinary health benefits and "superfood" status, but also the realization that they can taste delicious when properly prepared. Brassicas shows home cooks how to bring out the flavors of these vegetables without death-by-boiling or burial under a blanket of cheese. When roasted, Brussels sprouts reveal an inherent sweetness. Watercress and arugula add a delightful peppery punch to salads. Caramelizing cauliflower in the sauté pan brings out its best attributes. Celebrating natural flavors rather than masking them, Brassicas both inspires cooks as well as arms them with appetizing new ways to increase their vegetable consumption.
little more broth. Remove from the heat and stir in the lime juice and cilantro. Ladle into bowls and serve hot. VARIATION If you do not eat shrimp, substitute cubes of firm tofu or additional vegetables, such as small whole or halved mushrooms or sliced red bell peppers. Roasted Broccolini with Winey Mushrooms Roasted Broccolini with Winey Mushrooms SERVES 4 MY FRIEND DANIELLE CENTONI, Portland, Oregon, food writer and editor of Mix magazine, showed up at a potluck one day with a
ties from the collards and put the leaves, along with a paper towel to wick away extra moisture, in a loosely sealed plastic bag. Refrigerate for up to 3 or 4 days. When ready to use, wash the greens and remove the tough center ribs (see V Cut) and the stems, as they are unpleasant to chew. Dry the greens well. To cut collard greens, stack the leaves and roll them up lengthwise into a tight cigar shape, then cut crosswise as instructed in individual recipes. Collard greens take well to either a
or wider), deep frying pan over medium heat. Add the onion and ¼ teaspoon of the salt and cook, stirring frequently, for about 20 minutes, until the onions are golden brown and caramelized. If the onion is browning too quickly, turn down the heat to medium-low; you want the onion to be golden and soft, not crisp. Add the mustard greens—a handful at a time until they all fit in the pan—and turn them with tongs to combine them with the onions. Stir in the remaining ¼ teaspoon salt and the pepper.
cancer-preventing glucosinolates. It is low in calories, with only about 15 calories per cup. Tatsoi Tatsoi can be difficult to find, but be sure to pick up some if you see it. It is an altogether intriguing vegetable, sweet and crisp, somewhat comparable in taste to bok choy leaves. SELECTION Tatsoi has deep green, spoon-shaped leaves that grow in rosettes. Choose fresh-looking leaves with no yellowing or wilting. PREP Store tatsoi in a loosely sealed plastic bag with a paper towel to
of miso: white miso is the mildest and sweetest, yellow miso is earthier and lightly salty, and red miso is typically quite salty and strong flavored. Look for miso packaged in small plastic tubs or sturdy bags in the refrigerated section of grocery stores and Asian markets, often near the tofu. It will keep refrigerated for up to 6 months. Toasted Nuts: Put the nuts in a small frying pan and toast them over medium-low heat, stirring frequently, for 5 to 10 minutes, until golden brown and