Vegan vegetarian omnivore : dinner for everyone at the table / Anna Thomas ; photography by Victoria Pearson.

Title:

Dinner for everyone at the table

Author:

Thomas, Anna,

ISBN:

9780393083019

0393083012

Edition:

First edition.

Publication Info:

New York :

Description:

414 pages : color illustrations ; 27 cm

General Note:

Includes index.

Subject(s):

Cooking.

Holds: Copies (not including on-order items):

Available:*

Library	Material Type	Call Number	Shelf Location	Status	Item Holds
Searching... East Library	Book	641.5 THOM	Nonfiction	Searching... Unknown	Searching... Unavailable
Searching... High Prairie Library	Book	641.5 THOM	Nonfiction	Searching... Unknown	Searching... Unavailable

In Vegan Vegetarian Omnivore, Anna Thomas teaches cooks how to begin with delicious vegan and vegetarian recipes that everyone can eat and expand them with dairy, meat and seafood in easy variations. French lentil and farro pilaf with grilled ratatouille makes a beautiful vegan summer supper with lamb chops for the omnivores. Easy fish soup begins as a robust vegetable soup but fish can be added five minutes before serving. For dessert, have vegan gingerbread and add vanilla ice cream. With recipes and menus inspired by the vibrant produce of farmers' markets, Anna welcomes all eaters to her table--where hospitality is universal.

Author Notes

Anna Thomas wrote The Vegetarian Epicure in 1973, which transformed the landscape of American cooking. She is also the author of the James Beard Award-winning cookbook Love Soup, and, most recently, Vegan, Vegetarian, Omnivore. She lives in Los Angeles and Ojai, California.

Reviews (1)

Library Journal Review

Thomas (The Vegetarian Epicure), an accomplished vegetarian cook since the 1970s, is no stranger to dietary restrictions at the dinner table. Here she shows how to efficiently prepare holiday and everyday meals that will satisfy a wide range of eaters. She builds multicourse menus (e.g., My Christmas Eve, Taco Night at Home, A Salad for Supper for the Heat Wave) around showstopping vegetable or grain-based dishes that anyone can enjoy, complete with easy dairy, meat, or seafood options. Most of her recipes invite variation; a vegan fresh corn polenta, for example, can be dressed up with crumbled feta cheese or sauteed Italian sausage. Similarly, winter kale salad with Asian pears and celery root, satisfying on its own, can be paired with sliced smoked chicken breast. VERDICT Armed with nearly 200 of Thomas's versatile recipes, hosts can feel confident cooking one menu for all their guests. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction	p. 15
Part 1 Holidays and Celebrations
Menus for the Big Occasions	p. 19
Thanksgiving for Everyone	p. 20
The Great Pumpkin	p. 22
My Christmas Eve	p. 25
Italian Style: For Christmas, New Year's, or any celebration	p. 28
Cocktails on New Year's Eve	p. 32
Easter Brunch	p. 36
Part 2 Recipes and Everyday Menus	p. 41
Appetizers, Pestos, Spreads, and Dips	p. 43
Appetizers	p. 45
Rosemary Flatbread with truffle honey	p. 46
Crostini, plain or garlic	p. 48
Charred Red Pepper Crostini two ways	p. 48
Crostini with Ricotta and Blistered Cherry Tomatoes	p. 49
Crostini with Sweet-and-Sour Glazed Beets two ways	p. 49
Skillet-Blistered Padron Peppers	p. 50
Chard and Parsley Frittata with lemon, pepper, and goat cheese	p. 51
Basque-Style Tortilla Espanola	p. 52
Miniature Black Bean and Chipotle Quesadillas	p. 54
Pestos, Spreads, and Dips	p. 55
Spicy Cilantro and Mint Pesto; Parsley Pesto; Basil Pesto	p. 56
Pumpkin-Seed Pesto	p. 57
Carrot-Top Pesto	p. 59
Mojo Verde with Mint	p. 60
Fresh Fava Bean Puree with garlic and mint	p. 61
Cannellini and Garlic Spread	p. 63
Beluga Lentil and Caramelized Onion Puree	p. 64
Roasted Eggplant and Poblano Chile Spread	p. 65
Muhamarra: Walnut, Red Pepper, and Pomegianate Spread	p. 66
Green Olive Tapenade with pine nuts	p. 67
Feta Cheese and Yogurt with Herbs; Fresh Ricotta with Herbs	p. 67
Condiments	p. 69
Salsas, Relishes, and Other Flavor Spikes	p. 71
Guajillo Chile Salsa with Tomatillos;
Salsa Roja;
Salsa Negra	p. 73
Chipotle Sauce;
Chris's Sweet Onion and Chipotle Relish	p. 75
Pico de Gallo	p. 76
Raw Persimmon and Jalapeño Salsa	p. 77
Salsa Verde: Fresh Green Chile Salsa: Guacamole with Salsa Verde	p. 78
Cranberry Sauce with Oranges and Wine	p. 80
Raw Cranberry and Fuyu Persimmon Relish	p. 81
Sweet-and-Sour Glazed Beets	p. 83
Quick Pickled Onions	p. 84
Sauces, Vinaigrettes, and Marinades	p. 85
Basic Tomato Sauce; Cumin-Scented Tomato Sauce	p. 86
Simple Tomato and Meat Sauce for Pasta	p. 87
Jalapeño-Spiked Roasted Tomato Sauce	p. 88
Salsa Pomesco	p. 89
Fresh Cranberry Vinaigrette	p. 90
Fresh Ginger and Citrus Vinaigrette; Ginger, Citrus, and Chile Vinaigrette	p. 90
Agave Lemon Vinaigrette; Agave Lime Vinaigrette; Citrus Glaze	p. 92
Miso Marinade; Miso Vinaigrette	p. 93
Salads	p. 95
Center-of-the-Plate Salads	p. 99
Winter Kale Salad with Asian Pears and Celery Root	p. 100
Summer Chop Salad with Corn and Pepper Salsa	p. 102
Menu: A Salad Supper for the Heatwave	p. 104
Raw Chard and Fennel Salad with cannellini	p. 106
Summer Farro Salad with Tomatoes, Seared Onions, and Fennel	p. 107
My Polish Chopped Vegetable Salad	p. 109
Bulgur Salad with Romesco Sauce and marinated heirloom tomatoes	p. 111
Spring Market Salad with Farro	p. 114
Tabbouleh Variations	p. 116
Menu: No One Eats Mezze Alone	p. 118
Kabocha Squash and Tuscan Kale Salad with Mixed Grains	p. 122
Succotash with Scarlet Quinoa	p. 124
Winter Quinoa Salad with smoked cheese and walnuts	p. 127
A Note for Sausage Lovers	p. 128
Roasted Beets and Beluga Lentils; Le Puy Lentils and Beets with green beans, mint, and salt-preserved lemon	p. 129
Marinated Cannellini with Olives and Roasted Peppers; Spicy Marinated Chickpeas	p. 132
Warm Lentil and Root Vegetable Salad with mustard vinaigrette	p. 134
Companion Salads	p. 136
Fattoush with Purslane; Armenian Summer Salad	p. 137
Fennel and Asparagus Ribbon Slaw	p. 138
Farmers' Market Tomato Salad	p. 140
Carrot and Cilantro Slaw	p. 142
Watermelon and Cucumber Salad with lime vinaigrette, pickled red onions, and feta cheese	p. 143
Tatsoi and Radicchio Salad with fresh cranberry vinaigrette	p. 146
Watercress and Chicory with pumpkin seeds; Chicory and Kale with Agave Vinaigrette	p. 147
Parsley and Radish Salad	p. 149
Yam Salad with Cumin and Mint; Moroccan Yam Salad with Preserved Lemon	p. 150
Shaved Brussels Sprout and Peanut Salad	p. 151
Soup
A Meal in a Bowl	p. 155
My Best Tortilla Soup with black beans and avocados	p. 157
Super-Simple Vegetable Broth	p. 159
Tomato Soup with Chickpeas and Moroccan Spices	p. 161
Easy Fish Soup from Easy Vegetable Soup	p. 163
Menu: A Soup Supper for All of Us	p. 166
Old-Fashioned Winter Minestrone	p. 168
Asian-Style Noodle Bowl	p. 170
Smoky Split Pea Soup with garnishes	p. 172
Companion Soups	p. 173
Roasted Red Pepper Soup with Tomatoes	p. 174
Parsnip and Apple Soup	p. 176
Red Lentil Soup with Japanese Yams and Carrots	p. 177
White Gazpacho with cucumbers and grapes	p. 178
Pasta, Polenta, Risotto	p. 181
Rules for Pasta	p. 183
Spaghetti with Garlic and Oil; Summer Pasta with Garlic and Cherry Tomatoes	p. 183
Teddy's Fusion Arrabiata	p. 185
Penne Rigate with Garlic, Rapini, and Sautéed Breadcrumbs	p. 187
Warm Noodle Salad with Ginger-Sesame Sauce	p. 189
Fresh Corn Polenta	p. 190
Polenta Torta with Roasted Squash and onion marmalade	p. 193
A Word About Risotto	p. 195
Winter Squash Risotto with Sage and Pine Nuts	p. 196
Menu: Risotto as You Like it	p. 198
Lemon Risotto with sautéed fresh fava beans	p. 201
Spinach and Herb Risotto with Oyster Mushrooms; Spinach and Sorrel Risotto	p. 203
Barlotto with Braised Greens, Currants, and Pine Nuts	p. 205
Pilafs, Grains, and Stuffed Vegetables	p. 209
Basic Farro	p. 211
Basic Quinoa	p. 211
Farro and Black Rice Pilaf	p. 212
Red Quinoa and Pumpkin-Seed Pilaf	p. 214
Menu: Pilaf and Friends	p. 217
Fried Black Rice with Peanuts	p. 219
Farro with Lentils and Lavender	p. 220
Peppers and Tomatoes Stuffed with Rice and Lentil Pilaf; and with Lamb	p. 221
Poblano Chiles Stuffed with Quinoa and Corn; and with Pork	p. 224
A Word About Charring and Peeling Peppers	p. 227
The Great Stuffed Pumpkin	p. 228
Pizza and Other Savory Pies	p. 231
Tomato and Tomato Pizza with garlic slices; Sweet Onion Pizza; Potato and Mushroom Pizza	p. 234
Pi Day Pie: Onion, Red Pepper and Spinach Galette with Three Cheeses: Green Galette with spinach, potatoes, and hasil	p. 238
Onion Agrodolce Galette	p. 240
Kabocha Squash and Kale Galette	p. 243
Olive Oil Bread Dough, regular and large batch	p. 245
Menu: Let's Have a Pie	p. 246
Eight-Vegetable Cobbler Chicken and Vegetable Cobbler	p. 249
Christmas Eve Pierogi with potato filling or cabbage filling Vegan Pierogi	p. 251
Vegetables	p. 257
Center-of-the-Plate Vegetables	p. 261
Ratatouille from the Charcoal Grill	p. 265
Menu: Vegetables in the Center	p. 265
Braised Winter Vegetables	p. 266
Rajas con Hongos: Poblano Peppers with Portobello Mushrooms in a Skillet	p. 269
Citrus-Glazed Roasted Root Vegetables	p. 271
Roasted Winter Vegetable Antipasto with rosemary and garlic	p. 272
Roasted Wild Mushrooms	p. 274
Sherry-Glazed Roasted Brussels Sprouts with fennel, red onions, and parsnips	p. 275
Farmhouse Mushroom Ragout	p. 276
Menu: Sunday Dinner Comfort Food	p. 279
Potatoes and Poblanos in a Skillet	p. 280
Gratin of Potatoes, Leeks, and Cabbage	p. 281
Vegetable Small Plates and Side Dishes	p. 282
Champiñones al Ajillo: Mushrooms in Garlic and Parsley	p. 283
Blistered Cherry Tomatoes	p. 284
Braised Chard with Raisins and Pine Nuts	p. 286
Sautéed Kale with Garlic	p. 287
Charred Zucchini with Lemon and Mint	p. 288
A Word About Stir-Fry	p. 290
Stir-Fried Asparagus and Mushrooms	p. 291
Menu: Stir-Fry Is A Verb!	p. 293
Stir-Fried Japanese Turnips and Carrots with Ginger	p. 294
Spinach with Sesame Dressing	p. 295
Steamed Green Beans and Carrots in Charmoula Sauce	p. 296
Calabacitas: Warm Salad of Stewed Squash, Corn, and Peppers	p. 297
Harvest Bread Stuffing in a Casserole	p. 298
Curried Roasted Cauliflower; Curried Cauliflower Salad	p. 300
Roasted Potato Wedges with Mojo Verde; Roasted Spring Potatoes with Green Garlic	p. 302
Casserole of Roasted Yams with Green Chiles	p. 303
Crisp Roasted Green Beans; Roasted Asparagus with Garlic Slivers	p. 304
Roasted Cipollini and Green Beans	p. 305
Beans and Legumes	p. 307
A Word About Cooking Beans	p. 309
Red Lentil Dal with Tomatoes and Whole Spices	p. 310
Spicy Black Beans; Retried Black Beans	p. 311
Menu: Taco Night at Home	p. 312
Black Bean Chili two ways, one with turkey	p. 316
White Bean Chili two ways, one with chicken	p. 319
Western-Style Bean and Potato Stew	p. 321
Amber-Glazed Tofu	p. 323
Teriyaki Grilled Tofu	p. 324
Spicy Tofu Salad on cold soba noodles with orange-ginger glaze	p. 325
See also...
Miniature Black Bean and Chipotle Quesadillas	p. 54
Bean and legume salads (various, in the Salads chapter)	p. 95
Tomato Soup with Chickpeas and Moroccan Spices	p. 161
Old-Fashioned Winter Minestrone	p. 168
Smoky Split Pea Soup with garnishes	p. 172
Red Lentil Soup with Japanese Yams and Carrots	p. 177
Farro with Lentils and Lavender	p. 220
Peppers and Tomatoes Stuffed with Rice and Lentil Pilaf	p. 221
Fish, Fowl, Meat	p. 328
Fish and Seafood	p. 333
Fish and Seafood	p. 333
Steamed Cod with Miso and Bok Choy	p. 334
Ling Cod Steamed on Fennel and Onions	p. 337
Oven-Roasted Grouper with Miso Marinade and wasabi crème fraîche	p. 339
Black Cod in MISO Marinade	p. 340
Pan-Seared Halibut with Sauteed Trumpet Mushrooms	p. 341
Gently Baked Salmon with a parsley pesto coat	p. 344
Pan-Roasted Salmon with Agave Vinaigrette	p. 345
Pan-Grilled Swordfish with Garlic	p. 347
Fish Tacos	p. 348
Prawns Sautéed with Garlic-Gambas à la Plancha	p. 349
Stir-Fried Shrimp with Tatsoi	p. 350
Tuna in Olive Oil and Capers	p. 351
See also...
Bulgur Salad with Romesco Sauce and lobster	p. 111
Easy Fish Soup from Easy Vegetable Soup	p. 163
Fowl	p. 352
Roast Turkey with Herbs: Turkey Giblet Sauce with Madeira	p. 353
Roast Turkey Breast or Leg Quarters with Garlic and Herbs	p. 356
Easiest Roast Chicken stuffed with lemons	p. 357
Charcoal-Grilled Marinated Chicken	p. 360
See also...
White Bean Chili with chicken	p. 310
Black Bean Chili with turkey	p. 316
Eight-Vegetable Cobbler with chicken	p. 349
Meat	p. 361
Pan-Roasted Pork Tenderloin	p. 362
Mint-Scented Pork and Pine Nut Meatballs	p. 363
Carnitas: Chile-Seasoned Pork for Tacos or Burritos	p. 364
Baked Kibbeh Wedges	p. 366
Herb-Rubbed, Pan-Roasted Flank Steak	p. 368
Garlic-and-Herb-Rubbed Lamb Chops	p. 369
Spicy Lamb Meatballs	p. 370
Dana's Bacon and Garlic Crisps	p. 372
See Also...
Peppers and Tomatoes Stuffed with Rice, Lentils, and Lamb	p. 223
Poblano Chiles Stuffed with Quinoa, Corn, and Pork	p. 225
To Sauté Pancetto	p. 197
A Note for Sausage Lovers	p. 128
Desserts	p. 375
Fruit Compotes and Sorbets	p. 377
Chilled Orange Slices in Orange Caramel	p. 378
Basil-Scented Apple Compote	p. 380
Gavio'ta Strawberries and Tangerines in Agave Nectar	p. 381
Sliced Peaches in Lemon-Basil Syrup	p. 382
Citrus and Spice Caramel Sauce	p. 383
Lemon Sorbet	p. 384
Pear and Rosemary Sorbet	p. 385
Peach and Basil Sorbet	p. 386
Lime and Coconut Sorbet	p. 388
Tarts, Cakes, Puddings, and a Chocolate Bark	p. 389
Apricot and Cherry Galette; Vegan Pie Pastry	p. 390
Winter Fruit Crumble with Gingersnap Topping; Apple and Blackberry Crumble; Apple Cranberry Crumble	p. 393
Apple Pecan Crisp	p. 394
Galician Almond Cake	p. 395
Carrot and 'Walnut Cake	p. 396
Pumpkin Gingerbread	p. 398
Coconut Rice Pudding with Cardamom	p. 399
Dark Chocolate Almond Bark with cherries and ginger	p. 400
Sincere Thanks	p. 403
Index	p. 405

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