Vegetarian for a New Generation: Seasonal Vegetable Dishes for Vegetarians, Vegans, and the Rest of Us

Vegetarian for a New Generation: Seasonal Vegetable Dishes for Vegetarians, Vegans, and the Rest of Us

Liana Krissoff

Language: English

Pages: 272

ISBN: 1617690406

Format: PDF / Kindle (mobi) / ePub

With recent nationwide health initiatives, we all know that vegetables need to be the main focus of our diet. The number of vegetarians and vegans in the United States is growing every year, and, even for the omnivorous, cooking and eating more vegetables is the new normal.
Vegetarian for a New Generation celebrates modern-day vegetable cookery with dishes that are fresh, uncomplicated, flavor-packed, and, as it happens, entirely gluten free. Author Liana Krissoff draws on global food traditions, offering new takes on classics like caponata, lesser-known creations like poha (a breakfast rice and vegetable dish) and shrubs (drinking vinegars), and more contemporary ideas like grilled collards, roasted shallot salad, and carrot marmalade. With 175 delicious recipes, Vegetarian for a New Generation makes eating more vegetables a pleasure.

















sun-dried yogurt paste) swirled into it and drizzled on top. I have not been able to score any kashk yet, even though the guy at the Middle Eastern market made some calls on my behalf, but I’ve found that sour, very thick labneh whisked with tahini is a fine substitute. Serve with thick diagonal slices of cold cucumber, red bell peppers, and endine leaves for scooping up the dip, and perhaps potato wedges roasted with olive oil and thinly sliced lemons, or a mound of tangy potato salad with

bite-size florets. Set aside. Peel the potato and cut it into penne-size sticks. Put it in a large saucepan and add cold water to just cover the potato, along with � teaspoon salt. Set the pan over high heat and bring to a boil; lower the heat and simmer for 2 minutes. Add the broccoli stems to the saucepan. When the water in the saucepan returns to a full rolling boil, add the florets, cover, and cook until the broccoli and potato are just tender, 5 to 7 minutes. Reserve 1 cup (240 ml) of the

mint into the bowl, sprinkle with a couple more pinches of salt and sumac, and maybe another grinding of pepper, and serve cold. greens This section may well constitute the heart of this book, and I really had to be strict and curatorial in choosing greens recipes to include. Sturdy greens like kale, collards, beet and bitter turnip tops, and spicy mustard greens, as well as tender cool-season greens like spinach and chard—I truly love them all. And I use them constantly, tossing them into

nice, thick, simple dip for vegetables or pitas, omit the water and reduce the lemon juice to 2 tablespoons. Chipotle-Cumin Dressing VEGAN 12 ounces (340 g) soft silken tofu 3 tablespoons fresh lime juice 1 to 2 tablespoons minced chipotle in adobo (see Sidebar, this page) � clove garlic, grated � teaspoon ground cumin Salt and freshly ground black pepper Ground cayenne (optional) Add the tofu, lime juice, chipotle, garlic, cumin, � teaspoon salt, and a few grindings of pepper to a mini

a certain variety of mountain orchid and is rare and expensive, so most mixes contain only a very small percentage of true salep. My approximation of the mix, below, contains a whopping zero percent salep. During our first winter in Nebraska, I kept a jar of the mix in the cupboard. When you have as many snow days as we do, the hot, foamy, slightly sweet milky drink is a nice change from hot chocolate for warming up after playing outside. 1 cup (130 g) non-instant nonfat dry milk powder

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