Vegetarian Cookbooks: Part I can't remember

Deborah Madison grew up, gastronomically-speaking, at the same time that Alice Waters's school of thought was beginning to take the food world by storm: use locally-grown, in-season, and (hopefully) organically-grown food. It's better for the earth, it's better for your body, AND the food tastes better. She opened her acclaimed restaurant, Greens, in 1979, and has, most recently penned Local Flavors: Cooking and Eating from America's Farmers' Markets, earning her another James Beard award (I have to get that book!).

She has also written my go-to "how can I cook that vegetable?" cookbook: Vegetarian Cooking for Everyone (James Beard award!). It's encyclopedic, like The Joy of Cooking, with different sections for different meal parts (soups, desserts, etc.), AND with an alphabetical listing of many, many vegetables, and how to prepare them in various ways. Want to know what to do with that kohlrabi? It's in there! Madison stresses uncomplicated, fresh cooking. The recipes are homey, delicious, and accessible. It's the perfect book for you farmers' markets shoppers and CSA farm members.

Here is a fantastic and simple recipe for spaghetti squash:



Spaghetti Squash with Gruyère and Parsley

1 large spaghetti squash (3 lbs.)
2-4 Tablespoons butter
1 cup Gruyère grated
1/4 cup parsley chopped with one garlic clove


Roast squash in 375 oven for an hour (or more or less), until the flesh yields easily to the touch (poke a few holes in it first!). Remove from oven, halve lengthwise, and scoop out the seeds. With a fork, scrape out the flesh---it will come off the skin in spaghetti-like strands. Mix with remaining ingredients, season with salt and pepper, and enjoy!

Other ideas for spaghetti squash?:

1. Serve with your favorite marinara sauce and cheese from Parma.
2. Prepare spaghetti squash aglio olio (saute garlic and red pepper flakes in olive oil, toss, season with salt and pepper).
3. Serve in a frittata with ricotta cheese, or maybe something with a bit more tang.

For another great recipe from this cookbook, check out this post.

Vegetarian "Cookbooks" Part II

First, I would just like to say that it was amusing to listen to MPR all day yesterday covering story after story about how the US is in pretty dire circumstances economically, and then have them repeatedly ask us all to contribute. MPR, are you listening to your own stories? Nobody has any money right now. Sorry.

OK.

While it is neither vegetarian, nor a cookbook, I get lots of inspiration every month from Everyday Food magazine. They always have several veg. recipes, AND I find I can easily adapt many of the other recipes to be vegetarian! Another plus, the recipes are really thoroughly tested in their kitchens (no surprises), and are easy for busy weeknights. Not that I really have busy weeknights, mind you, but it's nice to be able to throw together something delicious without always spending hours in the kitchen.

Here is a GREAT "two-fer," just use Morningstar Farms Crumbles instead of ground beef. The beer and the chipotle chiles make this AMAZING!



images via Everyday Food


P.S. If you don't have Neat Receipts, get it. I tear out recipes and ideas from all my magazines, scan them, digitally store them, and recycle the paper! Pretty tidy!

Vegetarian Cookbooks

photo © Mylene Bressan for openphoto.net CC:Attribution

We are vegetarians in my family (Tony, Hal and I, anyway), and I'm always on the lookout for great vegetarian cookbooks. I'm starting a new series that features some of my favorites.

A book I've come back to lately after a long hiatus is Mollie Katzen's Vegetable Heaven. You may remember Mollie from her Moosewood Restaurant fame, and her subsequent break from the restaurant, and stint on PBS. I have many of the Moosewood cookbooks, and use them on occasion, but find them a bit labor-intensive for everyday cooking.

Vegetable Heaven, however, breaks from the fussy tradition, and many of the recipes are doable on a busy weeknight. Here is one of my favorites:

Dreamy White Beans with olive oil, garlic and herbs

2c dried white pea or navy beans
2 sprigs rosemary
12 fresh sage leaves, tied together with kitchen twine (I don't tie them together)
1 1/2 T minced garlic
salt
freshly ground black pepper

1. Quick-soak the beans: place beans in a large pot, and cover with water by 2 inches. Bring to a boil, then turn off the heat, cover, and allow the beans to soak in the hot water for an hour or so.

2. Drain the beans, and put them back in the pot as before, covered with water by 2 inches. Add the rosemary and sage, and bring to a boil. Lower heat, and simmer until tender (30 minutes-1 hour). Remove the rosemary sprigs (the woody stem), and drain the beans, saving the water.

3. Put the beans back into the pan, and add the garlic. Season to taste with salt and pepper, then mash or partially puree some of the beans, using some or all of the drained water. The consistency should be smooth and thick.

4. Serve drizzled with extra virgin olive oil, balsamic vinegar and minced parsley, if desired.

P.S. This makes a great party dip with some melba snacks!

P.P.S. You've got to try the Mexican Chocolate Cake with Mocha Buttercream. Wow.