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Good Veg: Ebullient Vegetables, Global Flavors?A Modern Vegetarian Cookbook
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Good Veg: Ebullient Vegetables, Global Flavors?A Modern Vegetarian Cookbook
336Hardcover
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Overview
For years, chef and cookbook author Alice Hart has been crafting—and sharing—“recipes for giving pleasure.” Now, Good Veg showcases ebullient vegetables, fruits, and grains—in inventive, reliable dishes to sustain you (and family and friends) all day, through every season. Hart’s food surprises and thrills through contrasts (think crisp and soft, sweet and sour, chile heat and refreshing herb):
- Roasted Carrot Soup with Flatbread Ribbons
- Chickpea Crepes with Wild Garlic
- Brown Rice Bibimbap Bowls with Smoky Peppers
- Toasted Marzipan Ice Cream
Plus, her thoughtfully organized chapters help you find just the right dish:Mornings• Grazing• Quick• Thrifty• Gatherings• Grains• Raw-ish• Afters• Pantry
“The time is right for a book packed to the rafters with ideas and a rainbow of colors, so you never need wonder what to cook for any occasion.”—Alice Hart
Product Details
ISBN-13: | 9781615192861 |
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Publisher: | The Experiment, LLC |
Publication date: | 04/04/2017 |
Pages: | 336 |
Product dimensions: | 7.80(w) x 9.40(h) x 1.10(d) |
About the Author
Alice Hart is a seasoned food writer, editor, stylist, chef, and cookbook author whose work has appeared in many newspapers and magazines. Her previous books include Vegetarian: A Delicious Celebration of Fresh Ingredients and Friends at My Table.
Table of Contents
Introduction x
Chapter 1 Mornings 1
Many-Grain Porridge with Brown Butter Squash and Apple 5
Winter Baked Chia and Berry Oatmeal 6
Coconut-Chia Strawberry Bowls 7
Bircher Muesli 8
Teff, Banana and Maple Loaf 10
Tisanes and Teas 12
Parsnip-Millet Pancakes with Bramble Compote 15
Spiced Buckwheat Waffles with Mango 16
Cashew and Coconut Bites 17
Chia Jams 19
Nut and Seed Milk 20
Nut Butters 24
Labneh 26
Fresh Juices and Smoothies 28
Paneer Corn Cakes with Charred Chile Salsa 34
No-Knead Seeded Breakfast Loaf 35
Sweet Potato Cakes with Lime and Avocado 37
Overnight Smoky Baked Beans 38
The Fluffiest Eggs on Toast 39
Greek Coddled Eggs 41
Eggplant Shakshuka with Green Tahini 42
Jian Bing 43
Chapter 2 Grazing 45
Bhel Puri 48
Lemongrass Tofu Banh Mi 51
Coconut-Chile Greens 52
Spring Lentils in Radicchio Cups 53
Squash and Sesame Fritters 54
Pot Stickers with Black Vinegar and Chile 55
Rye Toasts with Pine Nut Butter and Avocado 58
Tiny Baked Potatoes with Spiced Chickpeas 59
Squash Bao 60
Aloo Methi 62
Corn Tortillas with Avocado and Charred Scailions 63
Charred Sweetheart Cabbage 66
Fondue Tomatoes with Mozzarella 67
The First Peas with Fresh Ricotta 69
Squash, Bulgur and Spinach Kibbeh 70
Popiah with Shredded Vegetables 73
Baked Polenta and Sweet Potato with Halloumi Salsa 75
Butter-Glazed Radishes with Capers and Walnuts 76
Chapter 3 Quick 79
Thai Green Sweet Corn Soup 83
Blackened Baby Eggplant with Summer Herbs 84
Twice-Cooked Leeks with Goat Curd 85
Son-in-Law Eggs with Green Mango 86
Smoky Thai-Style Tofu Cakes with Green Pod Salad 88
Rye Migas, Baked Feta and Hot Caper Salsa 89
Fiona on Toast with Sweet Pepper and Chile Jam 90
Crisp Tofu Stir-Fry with Black Beans 94
A Summer Salad 97
Stalk Soup 98
Celery Root and Chestnut Soup with Oregano 99
Tomato-Lentil Rasam with Spelt 101
Vegetarian Pad Thai 102
Hot Fun Noodles with Many Mushrooms 103
Roasted Cauliflower and Carrots with Lime Sambal and Cilantro Chutney 105
Penne with Asparagus Pesto and White Beans 106
Spinach Gnocchi with Parmesan and Samphire 107
Ziti with Broccoli and Toasted Pine Nuts 108
Chapter 4 Thrifty 111
Zucchini, Ricotta and Dill Tart with Spelt-Rye Pastry 114
Roasted Broccoli Tart with a Cauliflower Crust 116
Beet Soup with Horseradish 117
Yogurt Soup with Lentils, Barley and Mint 119
Roasted Carrot Soup with Flatbread Ribbons 120
Parka Dal Soup 122
Split Pea Soup with Caraway Brussels Sprouts 123
Stuffed Baby Squash with Mujacidara 125
Soba Noodle Soup with Duck Egg and Greens 127
Winter Cabbage Rolls 128
Northern-Style Pho 129
Chickpea Crepes with Wild Garlic 131
Spiced Paneer for Spring in Semolina Dosas 132
Dill, Carrot and Chickpea Curry with Beet Raita 134
Mechouia 135
Roasted Carrot, Chickpea and Pomegranate Salad 137
Chipotle Scotch Eggs with Smoky Tomato Dip 138
Miso-Orange Tofu Salad 140
Cheddar Quesadillas with Kale and Black Beans 141
Cauliflower and Barley Cheese 142
Chapter 5 Gatherings 145
Rice Noodle Salad with Coconut Green Goddess Dressing 148
Brown Rice Sushi with Quick-Pickled Ginger 151
Shiitake Mushroom Bun Noodle Bowls 154
Griddled Halloumi Salad with Date Dressing 156
Smoky Carrot and Millet Burgers 158
Chubby Polenta Fries with Almond Za'atar Salt 159
Sweet Potato Fries with a Green Herb Dip 160
Nectarine, Tomato and Bur rata Salad 163
Baked Purple Goat Cheese Gnocchi 164
Raw Vegetable Platter with Avocado-Pistachio Dip 168
Chard Gratin with Gruyère 169
Slow-Baked Artichoke Frittata, Watercress Pesto and Slow-Roasted Tomatoes 170
Baked Squash, Ricotta and Sage 173
Salt and Coriander Roasted Roots with Smoky Yogurt 174
Baked Giant Beans with Dill 178
Sticky Alliums with Lentils and Hazelnut Gremolata 180
Squash, Green Olive and Lentil Tagine 182
Caramelized Fennel Tagliatelle 183
Chapter 6 Grains 185
Quinoa and Fava Bean Falafel with Lemon 188
Fragrant Carrot, Mandarin and Onion Red Rice Pilaf 190
Fennel and Lima Bean Tabbouleh 191
Turkish Peppers 192
Eggplant and Sweet Potato Lasagna with Walnuts 194
Farro and Squash Korea in a Roasted Tomato Sauce 195
Idli with Coconut Chutney 196
Sweet Potato, Buckwheat and Herb Muffins 198
Grain Supper Bowls 199
Whole Eggplants, Couscous and Confit Peppers 201
Coconut Sevai Rice 202
Brown Rice Bibimbap Bowls with Smoky Peppers 203
Dill and Celery Wild Rice with Roasted Fennel 206
Fava Bean and Asparagus Tostadas with Re fried Beans 208
Very Green Spelt "Risotto" 209
Cress, Millet and Beer Salad with Cilantro Yogurt 211
Roasted Cauliflower and Sesame Bowls with Miso 212
Brown Pace Congee with Asian Greens 213
Chapter 7 Raw-ish 215
A New Green Salad 219
Four Essential Dressings 220
Shaved Fennel Salad with Maple Dressing 222
Puntarelle with Black Olive Dressing 223
Thai-Style Tofu Salad 224
Vietnamese Coconut and Pomelo Salad 226
Thistle Salad 227
Fresh Cheeses with Flowers and Herbs 229
Grated Brassica and Dare Salad 230
Raw Salad or Jerusalem Artichokes with Walnuts 231
Shaved Beets with Sprouts, Kefir and Dukkah 234
Raw Summer Rolls whh Tempeh 237
Ruby Red Kimchi 240
Dill-Pickled Green Beans 241
Kombucha 242
Miso Soup with Dulse and Winter Vegetables 243
Spiced Turmeric Broth with Roasted Vegetables 244
Winter Rolls 246
Almond-Stuffed Vine Leaves 247
Summer Herb Broth with Cannellini and Piston 248
Zen Vegetables with Soy and Sesame 251
Smoky Kombu and Kale Chips 253
Vegetable, Nut and Seaweed Fritters 255
Seaweed, Shredded Roots and Avocado Salad 256
Silken Tofu with Seaweed Dressing 257
Chapter 8 Afters 259
Roasted Pineapple, Coconut and Kaffir Lime Sorbet 263
Toasted Marzipan ice Cream 264
Beet, Cardamom and Black Currant Frozen Yogurt 265
Geranium Leaf Frozen Yogurt with Berry Ripple 266
Fig and Leaf Ice Cream with Fresh Figs 269
Macaroon and Passion Fruit Curd Tart 270
Cinnamon, Apple and Walnut Cake 271
Blood Orange and Olive Oil Cake with Almonds 272
Carrot and Lemon Polenta Drizzle Cake 274
Date, Cocoa and Pecan Cookies 275
Chocolate-Muscovado Layer Cake 276
Kumquat, Cardamom and Pistachio Syrup Cake 278
Chocolate-Beet Spelt Loaf 279
Coconut-Raspberry Cakes 280
Pear and Rosemary Tarts 281
Pears in Black Mulberry and Red Wine Sauce 284
Vegan Chocolate Mousse with Walnut-Sesame Brittle 286
Cashew, Date and Vanilla Freezer Cakes 287
Salted Chocolate and Almond Truffles 289
Chapter 9 Pantry 291
Roasted Tomato and Pickled Lemon Relish 294
Sweet Pepper and Chile jam 295
Spiced Mustard 296
Walnut-Sesame Crunch 298
Warm Tahini Dressing 298
Pickled Sour Cherries 299
Sesame Seed Za'atar 299
Vegetarian "Fish" Sauce 300
Sriracha Mayonnaise with Scallions 300
Sweet Miso and Seaweed Relish 301
Vegetarian Nuoc Cham 301
Sambal Oelek (Chile Paste) 304
Quick Vietnamese Pickles 304
Kombu Stock (or "Dashi, No Tuna") 305
Caramelized Peanut Sauce 305
Four Essential Pastry Recipes 306
Sweet-Sour Tamarind Sauce 308
Spiced Bay Lear Salt 308
Thai-Style Roasted Chile Paste 309
Resources 311
Cook's Notes 312
Acknowledgments 313
Index 314
About the Author 322