Feast: Generous Vegetarian Meals for Any Eater and Every Appetite
Format: PDF / Kindle (mobi) / ePub
Vegetables never tasted better than in these richly flavored, satisfying vegetarian meals from Sarah Copeland, whose Newlywed Cookbook has become a trusted resource in the kitchens of thousands of new cooks. In her latest cookbook, Copeland showcases a global range of flavors, from the peppery cuisine of her Hungarian, vegetarian husband to the bibimbap she fell in love with in New York's Koreatown. More than 140 recipes cater to cooks of all skill levels and meal occasions of every variety, while more than 60 gorgeous photographs from celebrated photographer Yunhee Kim demonstrate the delectable beauty of these vegetable feasts. Feast is the book that satisfies everyone who wants to expand their repertoire to include more vegetables and grains as well as those transitioning to a vegetarian diet.
Whole Wheat Semolina Peach Pancakes
Kabocha Squash Soup with Spiced Fennel Butter
Raw Kale and Strawberry Salad
Tartine for Four Seasons
Angel Hair with Lentils and Oyster Mushrooms
Strawberry Rye Squares
to a rapid simmer, then immediately reduce the heat to medium-low. Gently simmer until the oats are just tender, stirring occasionally, 25 to 30 minutes, depending on how much bite you like in your oats. Stir in additional milk, if desired, to thin to the consistency you prefer. Simmer for 5 minutes more. Remove the cinnamon stick and discard. step 3. Divide the oats among bowls. Grate fresh pear over the top of your oats, peels and all. Top with the pecans and a dollop or two of lemon yogurt.
40 / F E AS T BRE A K FAS T & BRUNCH / 41 EGGS KIMCHI I couldn’t be happier that Western food culture has adopted kimchi—the national condiment of Korea—as its own. There are numerous ways to enjoy it (see bibimbap, page 175, and Kale and Kimchi Salad, page 101), but my favorite way is to fold the spicy, fermented goodness into rich scrambled eggs. This dish belongs equally in your breakfast as in your lunch files, but it’s very worth starting the day with when you need a little heat.
1 small red onion or large shallot Finishing oil for drizzling 6 oz/170 g Greek or Bulgarian sheep’s milk feta cheese, at room temperature, broken into bite-size pieces Freshly ground black pepper step 1. Red wine vinegar for sprinkling Start with cold, crisp bell pepper and cucumber straight from the fridge. Seed the bell pepper and cucumber and cut them into bite-size pieces. Cut the tomatoes into bite-size pieces and thinly slice the onion. Toss together with the feta and oregano in a
spoon and set aside on a plate. Add the bok choy and cook until bright green, about 1 minute. Remove and place next to the broccolini. Add the noodles and cook until soft, 3 to 5 minutes, according to the package directions. Drain the noodles. 166 / F E AS T step 3. When the vegetables and noodles are cooked, taste the broth. It should be rich and gingery, with a nice sea flavor. When it tastes good to you, strain the broth into a large bowl and discard the solids. (You can make the dashi
half and remove the seeds. Thinly slice the nori (if using) into paper-thin strips with a sharp knife. step 2. Melt 4 tbsp/55 g of the butter in a heavy-bottomed saucepan over medium heat until the butter forms brown bits on the bottom of the pan and smells nutty and toasty, about 6 minutes. Add the shallots and thyme and swirl together, cooking until the shallots are soft but not browned, about 4 minutes. Add the warm water and whisk together until you have an emulsified sauce, like a