Vegetables Please, 1st Edition

  • Published By:
  • ISBN-10: 1465416277
  • ISBN-13: 9781465416278
  • DDC: 641.6
  • Grade Level Range: 12th Grade +
  • 352 Pages | eBook
  • Original Copyright 2013 | Published/Released April 2015
  • This publication's content originally published in print form: 2013

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If you're tired of the same old salad combination while trying to stick to meat-free eating, then Vegetables Please will be your new kitchen staple. Featuring over 200 fresh, creative recipes that make vegetables the main event--with options to include meat as well--it's perfect for anyone wanting to add more variety to their diet or tighten up their budget. You'll find step-by-step techniques for preparing and cooking vegetables, such as cutting artichoke hearts and variations on basic recipes like risottos and pizzas. Helpful flavor combinations and quick recipe features are sure to whet your appetite. With these recipes home cooks can satisfy vegetable lovers and carnivores alike.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
1: Pantry Essentials.
2: Introduction.
3: Cabbages and Leafy Greens.
4: Vegetable FLowers.
5: Shoots and Stems.
6: Salad Leaves.
7: The Onion Family.
8: Roots and Tubers.
9: Squashes and Cucumbers.
10: Beans and Pods.
11: Vegetable Fruits.
12: Mushrooms.
13: Legumes.
14: Nuts, Seeds, and Oils.
15: Herbs.
16: Spices.
17: The Recipes.
18: Soups and Salads.
19: Gazpacho.
20: Endive Gazpacho.
21: French Red Onion Soup with Brandy and Gruyère Croûtes.
22: Fennel Soup with Parmesan Thins.
23: Borscht.
24: Cheese, Red Pepper, and Corn Chowder.
25: Spicy Watercress Soup.
26: Lettuce Soup with Peas.
27: Potato Soup with Broccoli, Shallot, and Mascarpone Cheese.
28: Creamy Spinach and Rosemary Soup.
29: Leek, Barley, and Root Vegetable Broth with Basil Oil.
30: Celery and Celery Root Soup.
31: Turnip Noodle Soup with Cherry Pepper and Chile.
32: Carrot and Orange Soup.
33: Avocado, Cucumber, and Sorrel Soup.
34: Jerusalem Artichoke Soup with Saffron and Thyme.
35: Lentil Soup.
36: Four ways with Mushrooms.
37: Antipasti Salad.
38: Celery and Apple Salad with Blue Cheese Dressing.
39: Eggplant Salad.
40: Endive Salad with Spinach and Pears.
41: Eggplant, Zucchini, and FLageolet Salad with Mozzarella and Red Pesto Dressing.
42: Thai Vegetable Salad with Cabbage and Peanuts.
43: Squash with Cranberries and Chestnuts.
44: Warm Pasta, Kale, and Duck Egg Salad with Truffle Oil.
45: Bulgur Wheat with Okra.
46: Quinoa, Fava Bean, and Dill Salad.
47: Fennel and Goat Cheese Salad.
48: Potato Salad Niçoise.
49: Pasta, Noodles, and Rice.
50: Pasta with Asparagus and Zucchini.
51: Lemon and Asparagus Pasta.
52: Farfalle with Spinach, Avocado, Baby Plum Tomatoes, and Pumpkin Seeds.
53: Pasta with Butternut Squash, Chile, and Parmesan Cheese.
54: Ricotta and Squash Ravioli.
55: Pumpkin, Spinach, and Gorgonzola Lasagne.
56: Pasta Primavera.
57: Spicy Spaghetti with Broccoli.
58: Linguine with Baby Fava Beans, Cherry Tomatoes, and Scallions.
59: Vegetable Chow Mein with Black Beans.
60: Mixed Mushroom and Bok Choy Stir-Fry with Soba Noodles.
61: Thai Noodle Stir-Fry.
62: Split Pea, Noodle, and Vegetable Pot.
63: Four ways with Asparagus.
64: Spicy Mixed Greens and Pea Stir-Fry with Hoisin Sauce and Toasted Sesame Seeds.
65: Stir-Fried Ribbon Vegetables with Coconut Noodles.
66: Baked Vegetable and Chickpea Pilau.
67: Cinnamon, Almond, and Raisin Brown Rice Pilaf with Grilled Eggplant.
68: Vegetable Ramen Noodle Bowl.
69: Fiery Peanut and Pepper Noodles.
70: Mushroom Risotto.
71: Cashew Nut Paella.
72: Beet Risotto.
73: Traffic-Light Risotto.
74: Green Peas Pilau.
75: Vegetable Biryani.
76: Pan-Fries and Fritters.
77: Chinese Pumpkin Fritters.
78: Sweet Corn Fritters with Tomato Salsa.
79: Thai-Style Beansprout and Shredded Vegetable Fritters.
80: Cauliflower Pakoras with Carrot Raita.
81: Crushed Pea Fritters in Beer Batter with a Tomato Tartare Sauce.
82: Bean Patties.
83: Mushroom Burgers with Chips and Dip.
84: Falafel with Dill and Cucumber Dip.
85: Lentil and Carrot Rissoles.
86: Veggie Burgers with Melting Cheese.
87: Crêpes with Mushrooms, Garlic, and Cheese.
88: Zucchini, Carrot, and Gruyère Crêpes.
89: Four ways with Potatoes.
90: Potato, Celery, and Walnut Cakes with Mushrooms.
91: Warm Pea Pancakes with Grilled Asparagus.
92: Parsnip and Walnut Pancakes with Maple Butter.
93: Buckwheat Galettes with Cheese and Caramelized Onions.
94: Beet and Caraway Blinis with Sour Cream.
95: Stuffed Crêpes with Spinach, Ricotta, and Pine Nuts.
96: Ratatouille in Tomato Crêpes.
97: Potato Pancakes with Applesauce and Chive Yogurt.
98: Mediterranean Vegetable Fritters with Aioli.
99: Vegetable Spring Rolls.
100: Mixed Root Tempura with Dipping Sauce.
101: Curries, stews, and casseroles.