Authors Helps Vegetarians With One
3. Juni 2011
Authors Helps Vegetarians With One
“Simple http://www.cheapjerseys11.com/ Green Suppers” helps vegetarians answer the age old question, “What’s for dinner?,” with a simple strategy for one dish meals.
“I think eating vegetarian is challenging because you have to be thinking about your proteins, and still keep it interesting and fun,” Middleton said in a telephone interview.
“I figured out pretty quickly that having a well stocked pantry is the first step.”
Her strategy is “veggies + 1,” with the “1″ being a staple such as grains, pasta, broth or tortillas.
“If you want to eat vegetarian, you’re coming home with fresh vegetables, and you want them to be the star of your supper,” Middleton said. “To do that, you pair them with a pantry staple and then add flavor and texture.”
Middleton recommends that people periodically refresh and stock their pantry, eliminating items they don’t use and organizing ones they want to keep.
She also recommends having a handful of ingredients prepared and on hand. This can be cooked rice, beans or toasted nuts.
Middleton includes about 30 sauces, dressings and condiments that can be made ahead and kept in the fridge. These include hummus, Caesar dressing, lime chipotle mayonnaise and spicy peanut sauce.
She also likes to have roasted vegetables on hand. They
are easy to make in large quantities, and they can be used in lots of ways, including as fillings for tacos and burritos.
The book has about 120 recipes divided into eight chapters. All of the recipes can made in less than an hour and many can be made in 30 minutes or so.
Noodle recipes include a spring farmers market stir fry with soba noodles, Chinese egg noodles and broccoli, and couscous with colorful carrots.
The grains chapter includes spicy stir fried green beans with cashews and farro; curried basmati rice with peas, shallots, dates, almonds and coconut; and red quinoa and baby kale salad with sweet potato fries and blackberry dressing.
Beans recipes include white beans and artichoke hearts with chard, lemon, thyme and breadcrumbs; lentils and spinach with blue cheese, crispy shiitakes and balsamic glaze; and baby potato, greens, garlic and chickpea hash.
“I like the idea of making a hash with chickpeas and greens it’s very filling and pretty darn easy,” Middleton said. “And I love those little smashed potatoes.”
Middleton uses chickpeas extensively in the book. And though most canned beans are fine, she thinks it’s worth it to cook chickpeas from scratch. “I think the texture is better and the flavor is a little better,” she said. “And cooked and drained and put in the fridge, they will last a lot longer than canned chickpeas that have been opened. Another thing I love about chickpeas they can be sauteed, roasted and stir fried until brown and crisp.”
Another chapter pairs leafy greens with all kinds of other vegetables. Combinations include sugar snap peas, cabbage, edamame and peanut slaw with peanut sauce and tofu; and warm fall salad with roasted delicata squash and pears.
One chapter is full of toast recipes. Many people have heard of avocado toast: Raw avocado smeared on warm toast with olive oil and maybe lime and other flavors. Middleton takes this general idea much further. She suggests a layer of lemony hummus on ciabatta toast that can be topped with lots of different sauteed vegetables, such as Brussels sprouts, cauliflower, carrots, peppers, mushrooms and onions.
A savory version of French toast is topped with spinach, and a strawberry maple balsamic sauce. Creamy spinach is served over garlic toast. Another topping combines roasted eggplant, goat cheese, pine nuts and basil oil.
“Toast has been a trend, and these recipes are ones I’m really excited about,” she said. “I had fun making these non pizzas.”
The tortilla chapter includes cheesy quesadillas with kale and cherry tomatoes and burritos with spiced cauliflower, chickpeas and brown rice.
Middleton includes a whole chapter on egg dishes to help ensure that vegetarians can take advantage of this cheap protein. She constructs a vegetarian version of an Egg McMuffin with spinach, avocado, cheddar, shiitake mushrooms and pickled jalapenos. She beats eggs into silky rice with asparagus, scallions and Parmesan. She also incorporates eggs into Japanese vegetable pancakes with kimchi, cabbage and collard greens.
In the broth chapter, Middleton provides a cheap jerseys few alternatives for using store bought vegetable broth. “I don’t love canned or boxed vegetable broth, because it can vary a lot from brand to brand,” she said. “Some are very oniony, some have a lot of celery. ”
Middleton does include her own broth recipe, but she also shows people how to use miso or the cooking liquid from grains to provide flavorful liquid in such recipes as soothing wheat berry broth and miso ginger broth with cauliflower and baby kale.
In general, people will notice that these recipes are generally lighter they are for supper, not dinner. “I like the idea of supper because I like to eat several small meals, and have a morning snack and an afternoon snack,” Middleton said.
Still, the recipes are designed to be filling. And they also are complete meals in themselves the cook doesn’t need to worry about serving them with a side dish.
And though Middleton’s often pairing vegetables with starches, she keeps the emphasis on the vegetables. A noodle recipe, for instance, may call for only 2 ounces of pasta a person. “I think the dishes are more interesting when they are heavier on the vegetables and lighter on the starchy ingredients. We are so used to big bowls or pasta and grains, but it’s so heavy,” she said.
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