Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healty Meatless Recipes

Quick Vegetarian Pleasures: More than 175 Fast, Delicious, and Healty Meatless Recipes

Jeanne Lemlin

Language: English

Pages: 272

ISBN: B00BOQ0UN6

Format: PDF / Kindle (mobi) / ePub


More than 175 quick, wholesome, nutritious, and delicious recipes to be enjoyed by vegetarians and non-vegetarians alike.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(optional) Bring the vegetable stock or water to a boil in a medium pot. Pour in the salt and the kasha, cover the pot, and reduce the heat to a simmer. Cook until all of the water is absorbed, about 10 minutes. Spoon the kasha into a large bowl and let it cool. Stir it occasionally to break up any lumps that might form. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté until the juices rendered evaporate and the mushrooms begin to stick to

oil into the skillet and stir in the celery and onions. Sauté until tender, about 10 minutes, scraping up any crusty bits of eggplant that may have stuck to the pan. Return the eggplant to the skillet, then toss in the capers and olives. In a small bowl, combine the tomato paste, water, vinegar, and sugar and stir into the eggplant mixture. Simmer 10 minutes, stirring occasionally. Scrape the eggplant mixture into a large bowl, and chill at least 2 hours. Bring to room temperature before

work better than fresh in this recipe. 1 Narrow loaf French bread (about � pound), or grinder rolls � cup olive oil 2 tablespoons grated Parmesan cheese � teaspoon dried oregano � teaspoon dried basil � teaspoon dried dill � teaspoon dried thyme Makes about 40 toasts Preheat the oven to 350°F. Cut the French bread into �-inch-thick slices. With a pastry brush, lightly and evenly coat both sides of each slice with olive oil, then lay the slices on a baking sheet. Bake 5 minutes, then

slices arranged in concentric circles. Very delicious and attractive. It’s rich, so small slices suffice. 8 tablespoons (1 stick) unsalted butter, softened ⅔ cup plus 1½ teaspoons sugar 1 large egg yolk 1 teaspoon vanilla extract 1 cup unbleached flour � teaspoon salt 1 tablespoon milk � cup finely chopped walnuts 3 large apples (not Delicious), peeled, cored, and very thinly sliced 2 tablespoons unsalted butter, melted � teaspoon cinnamon Serves 8 Cream the butter and the ⅔ cup

light dessert. It’s worthwhile investing in some decorative dessert goblets so that with a dessert such as this you can make a stunning presentation with little effort. Below is my favorite combination of fruit. Feel free to improvise as desired. ⅔ cup heavy cream, well chilled 1½ tablespoons confectioners’ sugar � teaspoon almond extract 1½ cups fresh blueberries 2 peaches, peeled and sliced 1 ripe banana, cut into �-inch slices 1 tablespoon sliced almonds, lightly toasted Serves 4 Whip

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