Entertaining for a Veggie Planet: 250 Down-to-Earth Recipes
Format: PDF / Kindle (mobi) / ePub
From dips and cold bites (Malaysian Spring Rolls) to main dishes (Shiitake Mac ’n’ Cheese), from brunch (Cardamon Blueberry Cake) to “sweet eats” (Oreo Key Lime Pie), Emmons’s dishes offer endless possibilities for vegetarians, vegans, and anyone else in search of a satisfying meal. Her creative menus (“Vegetarian Solutions to Turkey Day”) and her spirit of fun (“if you’re serving only one food, make it homemade ice cream”) will put all cooks in the mood to share.
dinner without going to the store — all I have to do is combine them with rice or pasta, garlic, and good olive oil or Asian ﬂavorings. Many of the recipes in this book can be made with frozen vegetables in place of fresh. Some foods keep in the freezer for six months or more, including nuts, lemongrass, and frozen spinach and peas. Breads and chopped herbs don’t keep for long. indicates that a recipe is vegan. Vegan foods come entirely from the plant kingdom and contain no products or
thinly sliced (optional) Kosher salt and freshly ground black pepper to taste running, slowly add the canola oil through the feed tube, processing until incorporated. Add the salt and the poppy seeds. plastic vegetable slicers Can’t cut cabbage as razor-thin as the kind you get in restaurants? The plastic slicers sold in Asian markets will cut your cabbage, onions, daikon, carrots, apples, celery, and dozens of other foods thinner and faster than an Iron Chef ever could. The slicers are about
ﬁngers until the vermicelli is thoroughly chilled, about 2 minutes. Drain very well (or the salad will be watery). 3 Add the vermicelli to the grapefruit mixture. Toss until well combined. Season with salt. Serve at room temperature or refrigerate and serve cold. 153 side salads and stand-alone salads 2 classic lemon dressing v This versatile dressing enlivens cold pasta, couscous, bulgur, barley, rice, beans, lentils, and yes, even lettuce. Drizzle it on soft lettuces or over a grilled
well-tended garden. If everyone could live this kind of life, we’d be less stressed and so would our planet. He uses this dressing as a dipping sauce for artichokes and in a salad of artichoke hearts, pine nuts, and tomatoes. I use it to dress a romaine lettuce salad. You and I can make this dressing in a food processor. Angelo does it by hand, of course. MAKES 2/3 CUP Note In a food processor or blender, puree the garlic. Add the lemon juice, tahini, and yogurt. With the machine running,
nutty-peppery ﬂavor and crunchy texture (reminiscent of Pringles) make them far more sophisticated than any chip sold in a cardboard tube. They are available at Indian grocery stores and are sometimes labeled “papad.” If you want to get fancy, buy prepared chutney to serve with the pappadams. You can crisp them easily ahead of time in the microwave. Place one pappadam on a plate and microwave on high for 50 to 60 seconds. You can heat two or three at the same time; just make sure they don’t