In My Kitchen: A Collection of New and Favorite Vegetarian Recipes PDF
Preview In My Kitchen: A Collection of New and Favorite Vegetarian Recipes
CONTENTS Introduction A Few Things I’ve Learned about Vegetarian Cooking About the Ingredients The Recipes A Artichoke and Scallion Sauté over Garlic-Rubbed Toast Roasted Asparagus and Arugula with Hard-Cooked Eggs and Walnuts Anise Seed Shortbread with Star Anise Impressions B Green, Yellow, or Purple Beans with Sun Gold Tomatoes and Opal Basil Rio Zape Beans with Smoked Chile Golden Beets with Mâche, Pickled Shallots, and Purple Orach Berries Scented with Rose Geranium Leaves and Flowers Black-Eyed Peas with Yogurt-Tahini Sauce and Three Green Herbs Black Rice with Mixed Beets, Their Greens, Avocado, Feta, and Pomegranate Seeds Breakfast Bread with Rosemary and Lemon Broccoli with Roasted Peppers, Feta, Olives, and Herbs Yeasted Buckwheat Waffles Smoky-Spicy Butter for Three Orange Vegetables Bulgur and Green Lentil Salad with Chickpeas and Preserved Lemon C Savoy Cabbage, Leek, and Mushroom Braise on Toast with Horseradish Cream Warm Red Cabbage Salad with Togorashi Tofu Crisps Carrot Soup with Zesty Relish or Smoky-Spicy Butter Cauliflower and Sweet Peppers, Saffron, Parsley, and Olives Roasted Cauliflower with Romesco Sauce and a Shower of Parsley Celery Root and Potato Mash with Truffle Salt Silky Braised Chard and Cilantro Chard Stems with Lemon Chard and Saffron Flan in an Almond Crust with Spring Greens A Cheese Soufflé—My Go-To Recipe Citrus and Avocado with Lime-Cumin Vinaigrette and Shredded Greens Collards Simmered in Coconut Milk with Shallots Corn, Shiitake Mushrooms, and Sage with Millet Curry Mayonnaise for Roasted Cauliflower or Steamed Broccoli Quick Cucumber Pickles D Three Winter Confections Using Dried Fruit Dried Fruits with Fennel, Sesame Seeds, and Orange Flower Water Figs with Toasted Almonds and Anise Seed Dates with Almond Paste or Marzipan E Egg Salad for Spring with Tarragon, Lovage, and Chives Scrambled Eggs Smothered with Crispy Bread Crumbs Eggplant Gratin with a Golden Dome of Saffron-Ricotta Custard Roasted Eggplant, Two Ways Roasted Eggplant on the Stovetop Roasted Eggplant with Dill, Yogurt, and Walnuts F Mission Figs Roasted with Olive Oil, Honey, and Thyme Warm Feta with Toasted Sesame Seeds Shaved Fennel Salad with Fennel Blossoms, Fronds, and Pistachios Trouchia: Failed-to-Catch-a-Trout Frittata H Herb (and Wild Green) Salad Herb-Laced Fritters Made with Good Stale Bread and Ricotta Hummus Worth Making J Roasted Jerusalem Artichoke Soup with Sunflower Sprouts and Seeds K Kale and Walnut Pesto with Roasted or Seared Winter Squash Kale and Quinoa Gratin L Hearty Lentil Minestrone with Kale Green Lentils with Yogurt, Sorrel, and Parsley Sauce Red Lentil Soup with Berbere M Thick Marjoram Sauce for Beets (and Other Vegetables) Masa Crêpes with Chard, Black Beans, Avocado, and Pickled Onions Mushroom Soup for Company Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout with Seared Polenta N Stinging Nettle Soup with Nigella Seeds O Rough-Cut Oats with Dried Cherries, Raisins, and Toasted Almonds Olive Oil, Almond, and Blood Orange Cake Easy Pink Onion Pickles Caramelized Onions with Vinegar and Cloves Caramelized Onion Frittata with Sherry Vinegar P Pasta with Caramelized Onions and Crushed Roasted Walnuts Pasta with Gorgonzola White Peaches or Nectarines in Lemon Verbena Syrup Roasted Pepper and Tomato Salad with Basil and Capers Smoky Pimento Cheese on Cucumbers An Improvised Platter Salad Potato and Chickpea Stew with Sautéed Spinach Potato and Green Chile Stew Red Chile and Posole with Blue Corn Tortilla Chips and Avocado Q Quince Braised in Honey and Wine Quinoa and Buttermilk Pancakes Quinoa Soup with Spinach, Corn, Feta, and Cilantro R Seared Radicchio Draped with Mozzarella Shredded Radicchio with a Garlicky Dressing Rhubarb-Raspberry Compote Brown Rice Porridge with Nut Butter and Chia Seeds Yellow Coconut Rice with Scallions and Black Sesame Seeds Baked Ricotta Infused with Thyme Romesco Sauce Roasted Fingerling Potatoes to Serve with Romesco Sauce S Chopped Salad with Toasted Seeds and Marjoram-Mint Dressing Sea Greens with Cucumbers, Ginger, and Sesame Summer Squashes with Herb Blossoms, Basil, Pine Nuts, and Parmigiano-Reggiano Japanese Sweet Potato Soup with Ginger, Smoked Salt, and Aged Balsamic Vinegar Sweet Potato (or Pumpkin) Pudding with Silky Persimmon Purée
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