The Complete Vegetarian Cookbook

The Complete Vegetarian Cookbook

America's Test Kitchen

Language: English

Pages: 472

ISBN: 1936493969

Format: PDF / Kindle (mobi) / ePub

The Complete Vegetarian Cookbook

America's Test Kitchen

Language: English

Pages: 472

ISBN: 1936493969

Format: PDF / Kindle (mobi) / ePub


Best-Selling vegetarian cookbook destined to become a classic.

Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads.

More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.

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1 cup millet, rinsed ⅛ teaspoon ground cinnamon ⅛ teaspoon salt 1 cup whole milk 3 tablespoons maple syrup 1. Bring water, millet, cinnamon, and salt to boil in medium saucepan over high heat. Reduce heat to low, cover, and cook until millet has absorbed all water and is almost tender, about 20 minutes. 2. Uncover and increase heat to medium, add milk, and simmer, stirring frequently, until millet is fully tender and mixture is thickened, about 10 minutes. Stir in maple syrup and

until slightly firm, about 15 minutes. 2. Cook oil, lemon zest, shallot, and sugar in Dutch oven over medium-low heat until shallot is softened, about 5 minutes. Off heat, discard zest and stir in lemon juice. Add spinach, cover, and let steam off heat until it just begins to wilt, about 30 seconds. 3. Transfer spinach mixture and liquid left in pot to large bowl. Add radishes, pistachios, and chilled feta and toss to combine. Season with salt and pepper to taste, divide among salad plates, and

sweet flavor. When cooked, they become very soft and almost melt away, making them the perfect choice for sauces. SCALLIONS Scallions have an earthy flavor and a delicate crunch that work best in dishes that involve little or no cooking. BUYING ONIONS Choose onions with dry, papery skins. They should be rock-hard, with no soft spots or powdery mold on the skin. Avoid onions with green sprouts. STORING ONIONS Store onions and shallots at cool room temperature, away from light. Delicate

mixture evenly over polenta, then sprinkle with fontina. Bake casserole until warmed through and cheese is melted, 10 to 15 minutes. Let cool for 5 minutes before serving. Vegetable Moussaka SERVES 6 TO 8 WHY THIS RECIPE WORKS: Traditional recipes for this Greek dish combine ground lamb with cinnamon, nutmeg, and tomatoes then top that with eggplant and a thick béchamel sauce. For our vegetarian interpretation, we used bulgur and potatoes to create a hearty foundation. Blooming the cinnamon

SERVES 4 TO 6 WHY THIS RECIPE WORKS: Too often, sweet potato fries simply don’t do justice to their namesake vegetable. We wanted thick-cut sweet potato fries with crispy exteriors and creamy, sweet interiors. Taking a cue from commercial frozen fries, which rely on a starchy coating to encourage crispness, we dunked the potato wedges in a slurry of water and cornstarch. Blanching the potatoes with salt and baking soda before dipping them in the slurry helped the coating stick to the potatoes,

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