Eat More Vegetables

194 Pages·2016·37.77 MB·English

by  Carolyn Humphries

try it!
eat more
vegetables
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try it!
eat more
vegetables
by Carolyn Humphries
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First published in Great Britain in 2016 by
Dorling Kindersley Limited,
80 Strand, London WC2R 0RL
Copyright © 2016 Dorling Kindersley Limited
A Penguin Random House Company
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001 – 290927– Jan/2016
All rights reserved.
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stored in a retrieval system, or transmitted in any
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A CIP catalogue record for this book
is available from the British Library.
ISBN 978-0-2412-4826-3
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Contents
Foreword 6 Pan-fries and fritters 88
Four ways with potatoes 98
Store-cupboard essentials 8
Curries, stews, and casseroles 104
Introduction 10 Four ways with avocados 112
Cabbages and leafy greens 12 Pizzas, wraps, and quesadillas 118
Vegetable flowers 14 Four ways with tomatoes 132
Shoots and stems 15 Tortillas, frittatas, and omelettes 134
Salad leaves 16 Four ways with courgettes 138
The onion family 18 Tarts, pies, and parcels 144
Roots and tubers 20 Four ways with peppers 152
Squashes and cucumbers 22 Grills and bakes 160
Beans and pods 23 Four ways with aubergines 168
Vegetable fruits 24 Pestos, pickles, salsas, and dips 178
Mushrooms 26 Four ways with onions 182
Index 188
Pulses 28
Acknowledgments 192
Herbs 30
Techniques 32
The recipes 50
Soups and salads 52
Four ways with mushrooms 62
Pasta, noodles, and rice 70
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Foreword
We all know that vegetables form a crucial part of our five-a-day – and
whether you shop in a farmer’s market, an independent green grocer,
or a large supermarket, there is certainly no shortage of produce on offer.
With an abundance of sumptuous-looking veg available – from roots, tubers, and stems to
flowers, vegetable fruits, and leaves – there is every reason for vegetarians and non-vegetarians
alike to make vegetables a central part of their diet. Packed with mouth-watering vegetarian
recipes, all carefully balanced to provide the required nutrients for a healthy diet, Eat More
Vegetables celebrates this bounty of fresh produce.
Eating the seasons
I grew up in the country, where my father had a large vegetable garden. My brother and I always
enjoyed helping him dig the potatoes, pull the lettuces, string the onions, and pick the beans. We
were used to eating fresh, seasonal vegetables every day and what we didn’t grow ourselves had
been produced locally. I now have just a small garden and can only grow fresh herbs and the
occasional tomato, bean, or courgette, but it doesn’t stop me from continuing to enjoy fresh vegetables
every day. In fact, today you can buy just about any vegetable from around the world thanks to – or
rather, because of – international transport and refrigeration. It is worth remembering, though, that
vegetables have proper seasons when they mature, still attached to their plants, taking nutrients from
the soil and ripening in the sun. Many are plucked before they are ripe to be transported half way
around the world, and never achieve their optimum flavour or texture. Large-scale global movement
of produce also has a negative impact on the environment, with the fuel used drastically increasing
the amount of carbon dioxide released into the atmosphere.
Brave new world
Thanks to new growing techniques, many vegetables that are native to tropical climates are grown
in controlled conditions in cooler countries, giving us all a much wider choice. There is an argument
that the polytunnels used for growing these vegetables spoil the look of the countryside and that fuel
is sometimes needed to heat them to the required temperature – but we can’t have it both ways. When
progress provides work for local people and allows us to enjoy great, locally grown food, it should, I
believe, be embraced.
When selecting fresh produce, remember to consider what season it is, decide whether the vegetables
are likely to have been home-grown, and check their source before you buy. When shopping in farmer’s
markets you can be confident that the food has been produced in the local area, but nowadays
supermarkets also tell you where their produce has come from so you can make informed decisions
about the food you buy. Not only will this boost the local economy but it will also ensure that you are
getting the tastiest and most nutritious vegetables available.
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Making the right choice
When home-grown food isn’t available, it’s worth considering ethical trading. The Fairtrade
Foundation is an independent body offering disadvantaged producers in the developing world a
better deal for their produce. Many of the goods – not just vegetables – sold through the foundation
may not be available to you at home and, therefore, make excellent additions to the shopping basket.
By actively seeking them out, even if it means paying a little more, you will be making a much-needed
difference to people who really need the help.
Fresh food at your fingertips
If you’re not lucky enough to have a vegetable garden or allotment, try growing herbs on a
windowsill, lettuces in a window box, or mushrooms from a kit in the airing cupboard instead.
Visit local pick-your-own farms where freshness is guaranteed and produce can work out cheaper
than in the shops. Another option is to go foraging. Mushrooms are the obvious choice but – and
it cannot be stressed enough – only pick fungi if you know exactly what to look for. Other delicious
wild plants include garlic, sorrel, and nettles. (Remember never to pull up roots or take too much,
though, as wild plants must be allowed to propagate and continue to flourish in an area.)
Fresh isn’t always best
It’s worth highlighting that pulses – dried peas, beans, and lentils – are vital to many dishes for their
protein and carbohydrate content. Also, for the record, frozen vegetables are just as nutritious as
fresh and have an important role to play in a busy cook’s life, so don’t be afraid to keep plenty in the
freezer for those meals in a hurry.
A word to the wise
While most cheeses are now suitable for vegetarians, a few of the ones called for in this book, such
as Parmesan and Gorgonzola, contain animal rennet. In place of Parmesan, try using a hard Italian
cheese called Vegetalia, or hard sheep’s cheese. A blue cheese such as Dolcelatte is made with vegetable
rennet and can be used instead of Gorgonzola. Also note that Worcestershire sauce contains anchovies,
but vegetarian options, such as Henderson’s Relish, are available as well.
More veg, please!
This book has been great fun to put together and I hope I have created some inspiring dishes to get
your taste buds tingling. Use the ideas here as a starting point for your own repertoire and keep in
mind that it is important to be bold when cooking vegetarian food. Experiment with new flavours,
use lots of herbs and spices, and don’t be afraid to mix and match – when leaves meet roots or tubers
tangle with stems, the colours, textures, and tastes can be simply stunning!
Carolyn Humphries
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