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Eat Your Vegetables

Bold Recipes for the Single Cook [A Cookbook]

Author Joe Yonan

Hardcover

$24.99 US

Clarkson Potter/Ten Speed | Ten Speed Press

7.7"W x 9.3"H x 0.9"D | 30 oz | 12 per carton

On sale Aug 06, 2013 | 204 Pages | 978-1-60774-442-9

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A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved James Beard award-winning Washington Post editor and author of Serve Yourself.

Whether you’re a single vegetarian, an omnivore who’s looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one.

With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular column Cooking for One, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan’s fail-proof recipes, Eat Your Vegetables offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants.

The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan’s charming, personable voice and unfussy cooking style encourage home cooks—both new and experienced—to take control in the kitchen and craft delicious veggie-centric meals for one.

“I love everything about this book: the concept, narrative, context, voice, look, and feel. Then there are the recipes—so inviting, I just want to start at the beginning and cook my way through the entire batch. And as if we need a bonus, Joe’s personal warmth and intelligence shine through all of this like a big embrace.”
—Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate

“Joe Yonan is a kindred spirit; he too is a meat lover who’s embarked on a vegetable-forward adventure and made more room for plants on the plate. But he’s done much more in Eat Your Vegetables: Joe invites us along for a delicious ride that includes the highs and lows of edible gardening and the joy of cooking for one (with smart, practical tips for managing leftovers and minimizing food waste), wrapped in an impassioned plea to get off the couch and—yes!—into the kitchen.”
—Kim O’Donnel, author of The Meat Lover’s Meatless Celebrations and The Meat Lover’s Meatless Cookbook

“It’s hard to write inspired recipes that are simple, but that’s just what Joe Yonan has done in Eat Your Vegetables. In addition to good food, Joe offers great advice for anyone looking to cook more often and more successfully. Read his essay on how to use a recipe and you will become a better cook even before you get into the kitchen.”
—Jack Bishop, Editorial Director, America’s Test Kitchen, and author of Vegetables Every Day

“I’m thrilled to have Joe’s creative collection of recipes that serve vegetables in perfect portions for quick meals by myself—it even includes a sweet selection of desserts for one (which is great because I don’t have to share!). With Eat Your Vegetables as your guide, you’ll be prowling the produce bins with a fresh eye on flavor.”
—David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris

Joe Yonan, author of Cool Beans, is the two-time James Beard Award-winning food and dining editor of The Washington Post. He is also the author of Eat Your Vegetables, which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's Here and Now, and Serve Yourself, which Serious Eats, David Lebovitz, and the San Francisco Chronicle named to their best-of-the-year lists. He was editor of America The Great Cookbook, a project to benefit the charity No Kid Hungry. He writes the Post's "Weeknight Vegetarian" column and for five years wrote the "Cooking for One" column, both of which have won honors from the Association of Food Journalists. View titles by Joe Yonan

Minty Pea Soup with Pea and Feta Toast

On a hot day, I want a cold pureed soup. This one goes down almost like a green smoothie, but I turn it into a meal by holding out some of the peas, mashing them with feta, and spreading it on thin toast as if it were the world’s largest crouton. (There’s a fine line between a smoothie and a cold soup; it’s mostly a matter of the serving vessel and the garnish, isn’t it?) By the way, I don’t recommend low-fat or nonfat yogurt here, because the result can be slightly chalky rather than silky.

            11/2       cups freshly shelled English peas (may substitute thawed frozen peas)
            2          tablespoons crumbled feta
            2          tablespoons extra-virgin olive oil
            2          slices baguette or 1 large slice bread, toasted
            8          large mint leaves, chopped
                1/4         cup chopped chives
            1          cup plain whole-milk Greek-style yogurt
            1          ice cube
                        Sea salt

Bring a medium saucepan of salted water to a boil, then blanch the peas until bright green and tender but not mushy, no more than a few minutes. Drain and let cool.

Remove 1/4 cup of the peas and combine them in a small bowl with the feta. Drizzle with 1 tablespoon of the olive oil, mash with a fork, and spread on the toast.

Reserve a pinch each of the mint and chives for garnish. Combine the rest with the remaining 11/4 cup of peas, the yogurt, and the remaining 1 tablespoon of olive oil in a blender, add the ice cube, and blend until very smooth and frothy. Add a little water if needed to thin the soup. Taste and add salt as needed. Pour into a bowl, sprinkle with the reserved chopped mint and chives, and eat with the pea and feta toast.

Preface
            Acknowledgments
            How to Use This Book
            Storing and Using Up Extra Ingredients

Chapter 1
Salads and Dressings
            Asian Bean and Barley Salad
            Perfect Poached Egg
            Cold Spicy Ramen Noodles with Tofu
            and Kimchi
            Curried Broccoli and Warm Israeli
            Couscous Salad
            Kale and Mango Niçoise Salad
Sidebar: massaging kale • 22
            Lime Ginger Vinaigrette
            Spicy Kale Salad with Miso-Mushroom
            Omelet
            Lemon Chile Vinaigrette
            Smoky Cabbage and Noodles with
Glazed Tempeh
            Tomato, Beet, and Peach Stacks
            Walnut Oregano Vinaigrette
            Basil Goddess Dressing
            Sesame Miso Vinaigrette
            Sour Plum Vinaigrette
Essay: Forget the Clock, Remember Your Food • 34

Chapter 2
Sandwiches and Soups
            Curried Mushroom Bean Burgers
            Sloppy Vegan Joe
            Grilled Kimcheese
            Grilled Almond Butter and Dried Plum Sandwich
Sidebar: more nut butter and dried fruit sandwich ideas
            Grilled Mushroom, Poblano, and Cheese Sandwich
            Tofu, Grilled Cabbage, and Poblano
            Tapenade Sandwich
            Grilled Greens, Chickpea, and Peppadew Sandwich
            Ricotta, Zucchini, and Radicchio Sandwich
            Juicy Bella
            Kale and Caramelized Onion Quesadilla
            Indonesian Tofu and Egg Wraps
            Minty Pea Soup with Pea and Feta Toast
            Cool, Spicy Mango Yogurt Soup
            Green Gumbo
Sidebar: vegetable stock
            Creamy Green Gazpacho
            Celery Soup with Apple and Blue Cheese
            Bean and Poblano Soup with Cinnamon
            Croutons
            Carrot and Ginger Soup with Quick-
            Pickled Beet
            Bean and Israeli Couscous Soup
Essay: Should We Stop Mocking Mock Meat?

Chapter 3
Baking, Roasting,
and Broiling
            Baby Eggplant Parm
            Cheesy Greens and Rice Gratin
            Asparagus with Romesco Blanco
            Oyster Mushroom and Corn Tart
Sidebar: more savory tart ideas
            Roasted Cauliflower and Green Beans with
            Chipotle Sauce
            Chickpea Pancake with Broccoli and
            Eggplant Puree
            Spinach Enchiladas
            Roasted Sweet Potato with Coconut,
            Dates, and Walnuts
Sidebar: more roasted sweet potato ideas
            Sweet Potato Galette with Mushrooms and Kale
            Pomegranate-Glazed Eggplant
Profile: The farmer goes to market

Chapter 4
On the Stovetop
            Fusilli with Corn Sauce
            Pasta with Squash and Miso
            Spaghetti with Root-to-Leaf Radish
            Risotto with Greens and Zucchini
            Spicy Basil Tofu Fried Rice
            Pepper-Crusted Tofu with Broccoli Stir-Fry
            Sweet Potato, Kimchi, and Greens Hash
            Chicken-Fried Cauliflower with
            Miso-Onion Gravy
            Enfrijoladas with Egg, Avocado, and Onion
Sidebar: grind your own
            Potato and Bean Tostadas with Avocado
Green Onion Salsa
            Steamed Eggplant with Miso-Tomato Sauce
            Szechuan-Style Tofu and Shiitake Stir-Fry
            Thai-Style Kabocha Squash and Tofu Curry
            Tomato-Braised Green Beans and New Potatoes
Essay: When Paradise Gets Paved

Chapter 5
Sweets
            Faux Tart with Instant Lemon Ginger
            Custard
            Summer Berry “Tart” in a Jar
Sidebar: more ideas for tarts in jars
            One-Peach Crisp with Cardamom and Honey
            Carl’s Chocolate-Chunk Cookies
            Blueberry Ginger Smoothie
Sidebar: more smoothie ideas
            Blueberry Wine Refrigerator Jam
Essay: the vegetarian restaurant grows up

Chapter 6
Entertaining
            Kimchi Deviled Eggs
            Guaca-chi
            Ottoman Eggplant Dip
            Poblano Tapenade
            Smoky Bean and Roasted Garlic Dip

            Whipped Ricotta
Essay: the politics of cooking

Chapter 7
Recipes for the Fridge,
Freezer, and Pantry
            Almond and Coconut Granola with Ginger
            and Cherries
            Cabbage Kimchi
            Grilled Cabbage
            Caramelized Onions
            Perfectly Creamy Hard-Cooked Egg
            Chile Oil
            Za’atar
            Marinated and Baked Tofu
Sidebar: a vacuum shortcut
            Quick-Pickled Golden Raisins
            Hearty Greens
            Pot of Beans
            Tomato Sauce with a Kick
            Quick Pot of Brown Rice
            Summer Succotash
Sidebar: cutting corn kernels

            Resources
            Selected Bibliography
            About the Author
            Index
            Measurement Conversion Charts