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Eat Your Vegetables: Bold Recipes for the Single Cook, by Joe Yonan
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This just in: Eat Your Vegetables has been named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's "Here and Now"! It's a collection of eclectic vegetarian and vegan recipes for singles, vegetarians in meat-eating households, couples who are looking for creative side dishes, and anyone hungry for plant-focused, smaller-portion recipes, from the beloved 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, two or a few. How to scale back recipes? What to do with the leftovers from jumbo-sized packs of ingredients? How to use up all the produce from your farmer's market binge before it rots?
There's no need to succumb to the frozen veggie burger. With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular Weeknight Vegetarian column, 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.
It's the perfect book for anyone looking to expand their vegetarian and produce-based repertoire -- even couples, as the dishes are easy to share and scale up. In Eat Your Vegetables, 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.
- Sales Rank: #366887 in Books
- Brand: Brand: Ten Speed Press
- Published on: 2013-08-06
- Released on: 2013-08-06
- Original language: English
- Number of items: 1
- Dimensions: 9.30" h x .90" w x 7.70" l, 1.88 pounds
- Binding: Hardcover
- 204 pages
- Used Book in Good Condition
Review
"It's not to be missed, even if you're not single or strictly vegetarian!"
-- Dana Velden, TheKitchn.com
"Simple, unexpected flavor combinations that pack a memorable punch. This book has seriously upgraded my weeknight meals."
-- Khushbu Shah, Saveur
"The greatly appealing dishes in this collection open up a whole new culinary world for veggie lovers."
-- Publishers Weekly (starred review)
"Strong flavors and inventive combinations fill this collection to tempt all cooks, single or not. The utter lack of dogma in the book keeps the emphasis where it should be: on making delicious food."
-- Molly Watson, About.com
"'Bold' is the operative word. It's there in the strong cover design, and the title and subtitle, of course; in the way Yonan intersperses his recipes with personal essays; in the global reach of his flavors; in the confident voice that seems to say, Stick around, there's a lot to learn here -- whether you're cooking for one, two, or a few; going it alone as a vegetarian among carnivores; or just starting out as a cook of any sort."
-- Patricia Reilly, Epicurious.com
“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
About the Author
Joe Yonan is the James Beard award-winning author of Serve Yourself: Nightly Adventures in Cooking for One, which Serious Eats, the San Francisco Chronicle, and blogger David Lebovitz named one of their favorite books of the year. The book was an outgrowth of his monthly column, Cooking for One, for The Washington Post, where he is Food and Travel editor. Joe holds a professional chef’s diploma from the Cambridge School of Culinary Arts outside Boston and a bachelor of journalism from the University of Texas at Austin. He lives in Washington, DC.
Excerpt. © Reprinted by permission. All rights reserved.
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.
Most helpful customer reviews
12 of 12 people found the following review helpful.
Great way to keep one of my New Year's resolutions for a few more days
By Robin in Jax
One of my perennial resolutions is to eat more vegetables so I've been shopping around on Amazon for cookbooks with a focus on veggies. So far, I've made the corn, mushroom tart which was terrific, and the carrot soup with the quick pickled beets which was both unbelievably beautiful and tasted great. Another thing I like about this cookbook is that the recipes are scaled for a single person which is nice if you want to experiment, or you don't want to eat the same thing for days. This is a keeper and I may follow up by getting the paper version for my library as well.
13 of 14 people found the following review helpful.
I was deeply disappointed when it arrived
By KSween
I heard about this book while listening to Splendid Table. I was deeply disappointed when it arrived. For the first time I actually returned a book. First not that many recipes in the book. Secondly, as others pointed out many of the ingredients will not be found at the traditional grocery. Lastly, I found many of the recipes unnecessary. Why do they have a recipe for hard boiled eggs. It is a book on vegetables. And if I need a help on boiling an egg I will go to my standard food book. I want a book on cooking vegetables!! I will look elsewhere.
26 of 27 people found the following review helpful.
Deliciously Versatile Vegetarian Recipes
By Jennifer Dickinson
Another hit from Joe Yonan! I am an omnivore looking to add some interest to my already veg-heavy diet. A particular wish of mine is to make more cooked veggie items for lunches instead of buying expensive takeaway salads. This book is perfect for that.
If you do want meat, it is easy to add to many of the recipes (a few slices of bacon alongside the sweet potato, greens and kimchi hash for example). Unlike other vegetarian recipe collections, Eat Your Vegetables emphasizes just that - vegetables. While soy products make an appearance, Joe avoids commercially-made meat substitutes. Other proteins include eggs and cheese, which in many cases are easily omitted if you're vegan or simply don't like them. Joe also includes other suggestions to help out vegans (such as substituting miso for oyster and/or fish sauce).
Even more than in Serve Yourself, a great many of the recipes become components of other dishes and there are usually several options, e.g., for that big pot of tomato sauce you just made (I think it goes into as many as five other recipes, and of course you can use it on any pasta). As a result, my cooking sessions from this book have involved making several things for use in different ways throughout the week (hearty greens gave me a side to go with some sausage I already had, plus went into hash and the remainder in the freezer for the cheesy greens gratin and a few other things). Joe also continues the theme of how to use up or save leftovers and extras, which is extremely helpful if you're only cooking for one or two people but are stuck with grocery store bundles and packages designed for more.
It is also easy to double the recipes if, like me, you like to have leftovers handy for multiple meals or want to make a meal for two. As with Serve Yourself, I find that doubling the recipes gives me three and sometimes four small-moderate portions.
You will find new versions of "Classic Joe" dishes here, such as roasted sweet potatoes with various toppings - great for me as I love both recipes from Serve Yourself, additional riffs on kimchi, use of Asian and Southwestern US flavors/dishes and a wealth of interesting sandwiches (and I say this last as a non-sandwich person. Joe's sandwiches are always good). There is a lot brand new here as well, given the veggie focus, such as the savory tart ideas, nut butter and dried fruit sandwiches and additional desserts.
Finally, perhaps the thing I appreciate most about both of Joe's books is that he is the real deal (culinary school graduate, professional food writer) and I think that is why so many of his recipes turn out, for me anyway, to be the best version of whatever it is that I have cooked (hearty greens and tomato sauce with a kick being two examples from Eat Your Vegetables). While I have enjoyed recipes and cookbooks by others without that pedigree, I personally have found more "duds" among those collections and none among the many I have made from Joe's books. Similarly, unlike other "cooking for one" books, Joe's recipes are modern and innovative, even when they hearken back to American classic comfort food. Others in the genre seem to focus on scaling down, whereas Joe has really created an entirely new model (and yes, there are some politics around that BUT -- easy to disregard or, like me, you may devour the essays too, nodding all the while).
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