The Vegetarian Epicure Book Two: 325 Recipes
Format: PDF / Kindle (mobi) / ePub
Here are 325 glorious new recipes from Anna Thomas, whose fresh and delicious approach to vegetables and other fruits of the earth has made her first Vegetarian Epicure a classic—inspiring vegetarians to new culinary heights and giving non-vegetarians a source of wonderful dishes without meat.
Now she is back with a whole new and rich variety of dishes for every occasion. Her Vegetarian Epicure Book Two—with its forays into foreign cuisines, its menu ideas from many countries, its superb creations from her own kitchen—will be a joy to every good cook.
Table of Contents
Sauces and Salad Dressings
Eggs, Souffles, Omelets
Salads and Cold Vegetables
Stews, Casseroles, Hot Vegetable Dishes
Croquettes, Pates, Cheeses
Savory Pastries: Quiches, Pizzas, Pierogi
Italian Pastas, Vegetables, and Frittatas
Spanish Specialties, Including Tapas and Tortillas
Indian Foods: Curries, Raitas, Pilaus, etc.
Preserves and Relishes
Tiny Open-faced Sandwiches
chocolate. Stir the mixture thoroughly. Put a large dollop of the whipped cream on top of the pineapple in each dessert glass. Pour a spoonful of the cognac over the whipped cream, and garnish it with a pirouette cookie. Serve immediately. *A delicate cookie, rolled into the shape of a little cylinder—any cookie of this general type will do. frozen strawberry mousse Serves 8 to 10. 1 qt. fresh strawberries (about 1½ lbs.) 1½ cups sugar 1 package (1 Tbs.) unflavored gelatin ½ cup
flour on top of the dough. Carefully start kneading, keeping the dough well coated with flour at first, as it will be sticky. Knead in as much flour as is necessary to make a smooth, elastic dough. The kneading should take about 15 to 20 minutes. Form the dough into a ball and put it in a large, buttered bowl. Turn the dough over once or twice so that it is completely coated with butter. Cover the bowl with a tea towel and leave the dough to rise in a warm, draft-free place for 1 hour, or until
Serves 6 to 8. 6 cups Vegetable Broth I or II 3 cups broth from cooking lima, kidney, or garbanzo beans 2 Tbs. butter 1 tsp. paprika dash of cayenne salt and pepper 2 to 3 oz. fettucine or other noodles Heat the broths together in a pot, and when they are simmering, stir in the butter, paprika, cayenne, and salt and pepper to taste. Raise the heat and add the noodles, breaking them up to whatever length you prefer. Simmer for about 20 minutes, or until the noodles are perfectly tender.
400 degree oven until they are quite soft. When the eggplants are cool enough to handle, cut them in half and scrape the pulp carefully out of the skin. If the seeds are dark brown and starting to separate from the eggplant, plant, they will be bitter and must be removed (meaning it wasn’t quite young or fresh enough). If the seeds are pale and small, leave them. Drain the eggplant pulp thoroughly in a large sieve and mince it. Combine the minced eggplant in a bowl with all the remaining
wedges to serve. menestra de verduras I (Spanish-style stewed vegetables) This is a dish that I ate innumerable times in Spain. Whatever the restaurant, some version of this menestra was almost sure to be on the menu. Although the ingredients and proportions would vary with the cook, artichokes, string beans, and peas appear to be essential and always, always olive oil. Here is a version hearty enough to serve as a main course, preceded by a Spanish tortilla or garlic soup and followed by