Vegetarian Classics: 300 Essential and Easy Recipes for Every Meal
Format: PDF / Kindle (mobi) / ePub
Jeanne Lemlin sets the standard for accessible and appealing vegetarian cooking. Vegetarian Classics is Jeanne's most useful and comprehensive book to date: an essential collection of 300 no-fail recipes for soups, salads, sandwiches, pastas, pizzas, calzones, casseroles, stir-fries, stove-top dishes, sides, snacks, desserts, and breakfasts. Each recipe is deeply satisfying and surprisingly simple, reflecting Jeanne's trademark dedication to uncomplicated techniques and unparalleled flavor.
as baby spinach, but as many gardeners know, it is actually a different variety from its crinkled-leaf cousin. Its smaller, thinner leaves are ideal for salads. BLACK BEAN, MANGO, AND JICAMA SALAD WITH CITRUS VINAIGRETTE Tropical flavors come together here to make a wonderfully flavorful salad that requires no cooking and can be assembled with ease. A great choice for a hot summer day or as a prelude to a Mexican feast. If you are unacquainted with jicama, it’s a humble vegetable that resembles
cheese into the oil. Spread the flavored butter all over the cut sides of the bread. Sprinkle with salt. Preheat the broiler. Broil the bread until golden brown on top. Serve immediately. MIXED BERRY SMOOTHIE Using frozen mixed berries makes this drink especially easy to prepare, and you can serve it any time of the year because the berries are always available in the frozen food section of your supermarket. This is another one of my son’s favorites. MAKES 2 GLASSES � (12-ounce) package
unsalted butter 2 large (5-inch diameter) Portobello mushrooms, stems discarded, caps wiped clean, and thinly sliced Salt to taste 3½ tablespoons mayonnaise 1 very small garlic clove, put through a press or minced 1 tablespoon lemon juice Generous seasoning freshly ground pepper 4 slices Tuscan-style bread or 2 sandwich rolls 1 small-to medium-size ripe tomato, thinly sliced 10 leaves arugula, each torn in half 1. Melt the butter in a medium-size skillet over medium heat. Add the
immediately. Repeat with the remaining ingredients to make another pizza. TIP: Plum tomatoes are preferred for pizzas (and sauces) because they have dense flesh and little juice. If you use another variety of fresh tomatoes, let them drain a bit in a bowl after you seed them and then discard the accumulated juice. PIZZA WITH POTATOES, GARLIC, AND TOMATOES Cheese-less pizzas have recently become popular in the United States, particularly on college campuses. This version can rival traditional
tomatoes, vodka, and salt, and cook at a lively simmer for 10 minutes. Pour in the cream and keep warm while you cook the pasta. 3. Drop the penne into the boiling water and cook until al dente, about 10 minutes. Drain thoroughly in a colander and return to the pot. Pour on the sauce, toss, and cook 1 minute. Serve sprinkled with parsley. Pass the cheese at the table. BOW TIES WITH GREEN BEANS IN TOMATO-WINE SAUCE Here is an easy pasta dish with just a few ingredients, yet it teems with