Eat Your Vegetables by Joe Yonan- Recipes

7/27/2019 Eat Your Vegetables by Joe Yonan- Recipes

1/11
https://itunes.apple.com/us/book/eat-your-vegetables/id601921881?mt=11http://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607744429http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607744422http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?EAN=9781607744429&cm_mmc=Random%20House-_-Eat+Your+Vegetables-HC--Scribd-9781607744429-_-Eat+Your+Vegetables-HC--Scribd-9781607744429-_-Eat+Your+Vegetableshttp://www.amazon.com/gp/product/1607744422?ie=UTF8&tag=randohouseinc5665-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607744422


2/11

EAT YOUR

VEGETABLES

JOE YONAN

BOLD RECIPES FOR THE SINGLE COOK

TEN SPEED PRESSBerkeley

Photography by Matt Armendariz & Adam Pearson


3/11

Contents

1 Preface5 Acknowledgments7 How to Use This Book11 Storing and Using Up Extra Ingredients

Chapter 1SALADS and DRESSINGS

16 Asian Bean and Barley Salad17 Perfect Poached Egg18 Cold Spicy Ramen Noodles with Tofu

and Kimchi21 Curried Broccoli and Warm Israeli

Couscous Salad22 Kale and Mango Nioise Salad

Sidebar: massaging kale 22

23 Lime Ginger Vinaigrette24 Spicy Kale Salad with Miso-Mushroom

Omelet26 Lemon Chile Vinaigrette27 Smoky Cabbage and Noodles with

Glazed Tempeh29 Tomato, Beet, and Peach Stacks30 Walnut Oregano Vinaigrette

31 Basil Goddess Dressing32 Sesame Miso Vinaigrette33 Sour Plum VinaigretteESSAY: FORGET THE CLOCK, REMEMBER

YOUR FOOD 34

Chapter 2SANDWICHES and SOUPS

42 Curried Mushroom Bean Burgers43 Sloppy Vegan Joe45 Grilled Kimcheese46 Grilled Almond Butter and Dried Plum

SandwichSidebar: more nut butter and dried fruit

sandwich ideas 47

48 Grilled Mushroom, Poblano, and CheeseSandwich

49 Tofu, Grilled Cabbage, and PoblanoTapenade Sandwich

50 Grilled Greens, Chickpea, and Peppadew

Sandwich52 Ricotta, Zucchini, and Radicchio Sandwich53 Juicy Bella


4/11

54 Kale and Caramelized Onion Quesadilla

55 Indonesian Tofu and Egg Wraps56 Minty Pea Soup with Pea and Feta Toast57 Cool, Spicy Mango Yogurt Soup

58 Green GumboSidebar: vegetable stock 59

61 Creamy Green Gazpacho62 Celery Soup with Apple and Blue Cheese63 Bean and Poblano Soup with Cinnamon

Croutons64 Carrot and Ginger Soup with Quick-

Pickled Beet66 Bean and Israeli Couscous SoupESSAY: SHOULD WE STOP MOCKING MOCK

MEAT? 67

Chapter 3BAKING, ROASTING,

and BROILING

74 Baby Eggplant Parm75 Cheesy Greens and Rice Gratin76 Asparagus with Romesco Blanco79 Oyster Mushroom and Corn Tart

Sidebar: more savory tart ideas 80

81 Roasted Cauliflower and Green Beans withChipotle Sauce

82 Chickpea Pancake with Broccoli and

Eggplant Puree85 Spinach Enchiladas86 Roasted Sweet Potato with Coconut,

Dates, and Walnuts

Sidebar: more roasted sweet potato

ideas 87

88 Sweet Potato Galette with Mushroomsand Kale

91 Pomegranate-Glazed EggplantPROFILE: THE FARMER GOES TO MARKET 92

Chapter 4

ON THE STOVETOP100 Fusilli with Corn Sauce102 Pasta with Squash and Miso103 Spaghetti with Root-to-Leaf Radish105 Risotto with Greens and Zucchini106 Spicy Basil Tofu Fried Rice107 Pepper-Crusted Tofu with Broccoli Stir-Fry108 Sweet Potato, Kimchi, and Greens Hash109 Chicken-Fried Cauliflower with

Miso-Onion Gravy110 Enfrijoladas with Egg, Avocado, and Onion

Sidebar: grind your own 112

113 Potato and Bean Tostadas with AvocadoGreen Onion Salsa

114 Steamed Eggplant with Miso-Tomato Sauce115 Szechuan-Style Tofu and Shiitake Stir-Fry117 Thai-Style Kabocha Squash and Tofu Curry118 Tomato-Braised Green Beans and New

PotatoesESSAY: WHEN PARADISE GETS PAVED 119


5/11

Chapter 5

SWEETS

128 Faux Tart with Instant Lemon GingerCustard

130 Summer Berry Tart in a JarSidebar: more ideas for tarts

in jars 131

132 One-Peach Crisp with Cardamom and

Honey133 Carls Chocolate-Chunk Cookies

136 Blueberry Ginger SmoothieSidebar: more smoothie ideas 137

138 Blueberry Wine Refrigerator JamESSAY: THE VEGETARIAN RESTAURANT

GROWS UP 139

Chapter 6

ENTERTAINING

146 Kimchi Deviled Eggs

148 Guaca-chi149 Ottoman Eggplant Dip

151 Poblano Tapenade152 Smoky Bean and Roasted Garlic Dip

153 Whipped RicottaESSAY: THE POLITICS OF COOKING 154

Chapter 7

RECIPES for the FRIDGE,FREEZER, and PANTRY

160 Almond and Coconut Granola with Gingerand Cherries

163 Cabbage Kimchi165 Grilled Cabbage166 Caramelized Onions

167 Perfectly Creamy Hard-Cooked Egg168 Chile Oil

169 Zaatar170 Marinated and Baked Tofu

Sidebar: a vacuum shortcut 171

172 Quick-Pickled Golden Raisins

173 Hearty Greens175 Pot of Beans176 Tomato Sauce with a Kick

177 Quick Pot of Brown Rice178 Summer Succotash

Sidebar: cutting corn kernels 180

181 Resources

183 Selected Bibliography

185 About the Author187 Index 195 Measurement Conversion Charts


6/11


7/11

24 EAT YOURVEGETABLES

When I ate at Animal in Los Angeles, the last thing I expected was to be wowed by a vegetar-ian dish, but sure enough, a baby kale salad doused in lemon and chile oil and tossed withPecorino and pumpernickel crumbs was a standout on an otherwise carnivorous menu. When Ibrought the idea home, I subbed pecans for the breadcrumbs and added a mushroom omelet toturn it into a single-serving meal. Its quick to make, light, and yet satisfying (especially with

a hunk of bread). If you dont have Lemon Chile Vinaigrette (page 26) on hand, make some! Or you can substitute freshly squeezed lemon juice, chile oil, and a little salt.

1 tablespoon unsalted raw pecanhalves

1 teaspoon white miso

1 teaspoon water

1 egg

1 tablespoon extra-virgin oliveoil, plus more if needed

1 cup chopped cremini, oyster,hen of the woods, or othermeaty mushrooms

2 cups lacinato or other kaleleaves, stripped from theirstems, thinly sliced andmassaged (see page 22)

2 tablespoons Lemon Chile Vinaigrette (page 26)

1 ounce coarsely grated PecorinoRomano cheese

Freshly ground black pepper

Sprinkle the pecans into a small skillet over medium-highheat. Cook, shaking the pan frequently, until the nuts startto brown and become fragrant, a few minutes. Immediatelytransfer them to a plate to cool; if you leave them to cool in thepan, they can burn. Once they are cool, chop them.

Whisk together the miso and water in a small bowl, thenwhisk in the egg until well combined.

Heat the olive oil in a small, preferably nonstick, skillet overmedium-high heat. Once the oil shimmers, add the mushroomsand cook, stirring occasionally, until they collapse. Spoon themushrooms onto a plate, leaving as much oil in the pan asyou can.

Return the skillet to the heat and reduce the heat to medium.Add a little more oil if the pan seems dry. Pour in the miso-eggmixture; cook briefly, just until it sets on the bottom; lift theedges of the set egg on one side and tilt the pan toward thatside so the uncooked egg runs underneath, and do this a timeor two more until the egg isnt runny on top. Spoon the mush-rooms down the middle and fold the eggs over the mushroomsto form an omelet. Cook briefly on each side, until the omeletis just cooked through. Transfer it to a cutting board to cool.

Toss the massaged kale with the vinaigrette in a servingbowl. Once the omelet has cooled, chop it into bite-sized pieces.Add the omelet pieces and Pecorino to the kale and toss to com-bine, then grind a generous amount of pepper on top. Sprinkleon the pecans, and eat.

SPICY KALE SALAD withMISO-MUSHROOM OMELET


8/11


9/11

45

GRILLED KIMCHEESE

After Kimchi Deviled Eggs (page 146), this sandwich was my second foray into using theKorean staple to liven up American comfort foods. Since its punch reminded me of the pimentoin the classic Southern cheese dip, I thought, why not try it in a sandwich with cheese? Sosimple, so perfect. The play between spicy, crunchy kimchi, sharp cheese, and sweet pear hasmade this one of my go-to meals whenever my fridge is emptier than usual. Omnivores, the

sandwich also takes nicely to the addition of a little ham, but its gorgeous without it.

2 slices multigrain sandwichbread

2 teaspoons vegetable oil 1/4 cup grated sharp cheddar cheese 1/4 cup Cabbage Kimchi (page 163)

or spicy store-bought kimchi,

drained and chopped 1/4 to 1/2 small Asian pear, cored

and thinly sliced

Sriracha (optional)

Brush the bread slices with oil on one side. Layer the bare(nonoiled) side of one slice with cheese, kimchi, and pear slices.Drizzle with a little Sriracha if you want the sandwich to beparticularly spicy. Top with the other bread slice, unoiled sidefacing in, and press with your hand to flatten.

Set a medium skillet over medium heat for a few minutes,then lay the sandwich in the pan and cook, pressing with aspatula from time to time, until the underside is golden brownand the cheese starts to melt. Repeat on the other side, transferto a plate, and eat.

SANDWICHES and SOUPS


10/11

Copyright 2013 by Joe YonanPhotographs copyright 2013 by Matt Armendariz,

except for the temple garden photographs on pages 120123 which are by Joe Yonan

All rights reserved.Published in the United States by Ten Speed Press,an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.comwww.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

Some of the content featured in this book originally appeared in the columnCooking for One by Joe Yonan, and is reprinted here courtesy of The Washington Post .

Library of Congress Cataloging-in-Publication Data

Yonan, Joe. Eat your vegetables : bold recipes for the single cook / Joe Yonan.

pages cm1. Cooking (Vegetables) 2. Cooking for one. I. Title.

TX801.Y66 2013 641.65dc23

2012046939

Hardcover ISBN: 978-1-60774-442-9eBook ISBN: 978-1-60774-443-6

Printed in China

Design by Toni TajimaFood styling by Adam Pearson

10 9 8 7 6 5 4 3 2 1

First Edition


11/11
https://itunes.apple.com/us/book/eat-your-vegetables/id601921881?mt=11http://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607744429http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607744422http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?EAN=9781607744429&cm_mmc=Random%20House-_-Eat+Your+Vegetables-HC--Scribd-9781607744429-_-Eat+Your+Vegetables-HC--Scribd-9781607744429-_-Eat+Your+Vegetableshttp://www.amazon.com/gp/product/1607744422?ie=UTF8&tag=randohouseinc5665-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607744422

Eat Your Vegetables by Joe Yonan- Recipes

Documents

Transcript of Eat Your Vegetables by Joe Yonan- Recipes