Good veg : ebullient vegetables, global flavors : a modern vegetarian cookbook

First Title Value for Searching:

Personal Author:

Hart, Alice

Physical Description:

xiii, 321 pages : col. ill. ; 26 cm.

Series:

New vegetarian

General Note:

Includes index.

Genre:

Cookbooks.

Summary:

For years, chef and cookbook author Alice Hart has been crafting—and sharing—"recipes for giving pleasure." Now, Good Veg showcases ebullient vegetables, fruits, and grains—in inventive, reliable dishes to sustain you (and family and friends) all day, through every season.

Contents:

Mornings -- Grazing -- Quick -- Thrifty -- Gatherings -- Grains -- Raw-ish -- Afters -- Pantry.

Subject Term:

Vegetarian cooking

Publication Info:

New York, NY : Experiment, [2017]

Subject:

Vegetarian cooking

Cookbooks.

Vegetarian cookery

SAILS ISBN:

9781615192861

Available:

Library	Shelf Number	Shelf Location	Status
Searching... Elizabeth Taber Library	641.5 HAR	NONFICTION	Searching... Unknown
Searching... Mansfield Public Library	641.5 H	NONFICTION	Searching... Unknown

Bound With These Titles

On Order

Summary

For years, chef and cookbook author Alice Hart has been crafting--and sharing--"recipes for giving pleasure." Now, Good Veg showcases ebullient vegetables, fruits, and grains--in inventive, reliable dishes to sustain you (and family and friends) all day, through every season. Hart's food surprises and thrills through contrasts (think crisp and soft, sweet and sour, chile heat and refreshing herb):

Roasted Carrot Soup with Flatbread Ribbons Chickpea Crepes with Wild Garlic Brown Rice Bibimbap Bowls with Smoky Peppers Toasted Marzipan Ice Cream

Plus, her thoughtfully organized chapters help you find just the right dish:

Mornings * Grazing * Quick * Thrifty * Gatherings * Grains * Raw-ish * Afters * Pantry

"The time is right for a book packed to the rafters with ideas and a rainbow of colors, so you never need wonder what to cook for any occasion."-- Alice Hart

Reviews (2)

Booklist Review

It's not often one sees the word ebullient in a cookbook title, but it's a suitable adjective for this joyful celebration of the vast and vibrant world of vegetables. Ditch the dieter's plate and the sad desk salads with food-writer Hart's wildly inventive, globally inspired creations. Her recipes will take cooks from day starters, like Paneer Corn Cakes with Charred Chile Salsa; to light, clean midday meals, like Lemongrass Tofu Banh Mi; to sweet endings, like Geranium Leaf Frozen Yogurt with Berry Ripple. Hart wisely includes a lengthy chapter entitled Thrifty that makes full use of seasonal vegetables, lentils, beans, and grains. The 200 colorful creations presented here represent a veritable master class in meat-free cookery and would be a worthy addition to any cook's shelf, no matter vegetarian or omnivore.--Lalley, Heather Copyright 2017 Booklist

Library Journal Review

Whether you're in search of a quick breakfast, a midweek meal, or a showstopper for a special occasion, you'll find a recipe to suit within this contemporary vegetarian cookbook. UK-based food writer and author Hart (Friends at My Table) presents satisfying dishes for everyday cooking, including spiced buckwheat waffles with mango, roasted broccoli tart with a cauliflower crust, farro and squash kofta in a roasted tomato sauce, and vegan chocolate mousse with walnut-sesame brittle. She covers a wide range of global flavors and emphasizes fresh produce more than meat substitutes. Included are raw, sprouted, and fermented preparations, as well as options for vegan, low-sugar, and gluten-free diets. VERDICT Delving further into the whole-foods pantry than Hugh Fearnley-Whittingstall's River Cottage Veg, Hart's new collection is a great choice for readers seeking vegetarian recipes beyond the ordinary. © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction	p. x
Chapter 1 Mornings	p. 1
Many-Grain Porridge with Brown Butter Squash and Apple	p. 5
Winter Baked Chia and Berry Oatmeal	p. 6
Coconut-Chia Strawberry Bowls	p. 7
Bircher Muesli	p. 8
Teff, Banana and Maple Loaf	p. 10
Tisanes and Teas	p. 12
Parsnip-Millet Pancakes with Bramble Compote	p. 15
Spiced Buckwheat Waffles with Mango	p. 16
Cashew and Coconut Bites	p. 17
Chia Jams	p. 19
Nut and Seed Milk	p. 20
Nut Butters	p. 24
Labneh	p. 26
Fresh Juices and Smoothies	p. 28
Paneer Corn Cakes with Charred Chile Salsa	p. 34
No-Knead Seeded Breakfast Loaf	p. 35
Sweet Potato Cakes with Lime and Avocado	p. 37
Overnight Smoky Baked Beans	p. 38
The Fluffiest Eggs on Toast	p. 39
Greek Coddled Eggs	p. 41
Eggplant Shakshuka with Green Tahini	p. 42
Jian Bing	p. 43
Chapter 2 Grazing	p. 45
Bhel Puri	p. 48
Lemongrass Tofu Banh Mi	p. 51
Coconut-Chile Greens	p. 52
Spring Lentils in Radicchio Cups	p. 53
Squash and Sesame Fritters	p. 54
Pot Stickers with Black Vinegar and Chile	p. 55
Rye Toasts with Pine Nut Butter and Avocado	p. 58
Tiny Baked Potatoes with Spiced Chickpeas	p. 59
Squash Bao	p. 60
Aloo Methi	p. 62
Corn Tortillas with Avocado and Charred Scailions	p. 63
Charred Sweetheart Cabbage	p. 66
Fondue Tomatoes with Mozzarella	p. 67
The First Peas with Fresh Ricotta	p. 69
Squash, Bulgur and Spinach Kibbeh	p. 70
Popiah with Shredded Vegetables	p. 73
Baked Polenta and Sweet Potato with Halloumi Salsa	p. 75
Butter-Glazed Radishes with Capers and Walnuts	p. 76
Chapter 3 Quick	p. 79
Thai Green Sweet Corn Soup	p. 83
Blackened Baby Eggplant with Summer Herbs	p. 84
Twice-Cooked Leeks with Goat Curd	p. 85
Son-in-Law Eggs with Green Mango	p. 86
Smoky Thai-Style Tofu Cakes with Green Pod Salad	p. 88
Rye Migas, Baked Feta and Hot Caper Salsa	p. 89
Fiona on Toast with Sweet Pepper and Chile Jam	p. 90
Crisp Tofu Stir-Fry with Black Beans	p. 94
A Summer Salad	p. 97
Stalk Soup	p. 98
Celery Root and Chestnut Soup with Oregano	p. 99
Tomato-Lentil Rasam with Spelt	p. 101
Vegetarian Pad Thai	p. 102
Hot Fun Noodles with Many Mushrooms	p. 103
Roasted Cauliflower and Carrots with Lime Sambal and Cilantro Chutney	p. 105
Penne with Asparagus Pesto and White Beans	p. 106
Spinach Gnocchi with Parmesan and Samphire	p. 107
Ziti with Broccoli and Toasted Pine Nuts	p. 108
Chapter 4 Thrifty	p. 111
Zucchini, Ricotta and Dill Tart with Spelt-Rye Pastry	p. 114
Roasted Broccoli Tart with a Cauliflower Crust	p. 116
Beet Soup with Horseradish	p. 117
Yogurt Soup with Lentils, Barley and Mint	p. 119
Roasted Carrot Soup with Flatbread Ribbons	p. 120
Parka Dal Soup	p. 122
Split Pea Soup with Caraway Brussels Sprouts	p. 123
Stuffed Baby Squash with Mujacidara	p. 125
Soba Noodle Soup with Duck Egg and Greens	p. 127
Winter Cabbage Rolls	p. 128
Northern-Style Pho	p. 129
Chickpea Crepes with Wild Garlic	p. 131
Spiced Paneer for Spring in Semolina Dosas	p. 132
Dill, Carrot and Chickpea Curry with Beet Raita	p. 134
Mechouia	p. 135
Roasted Carrot, Chickpea and Pomegranate Salad	p. 137
Chipotle Scotch Eggs with Smoky Tomato Dip	p. 138
Miso-Orange Tofu Salad	p. 140
Cheddar Quesadillas with Kale and Black Beans	p. 141
Cauliflower and Barley Cheese	p. 142
Chapter 5 Gatherings	p. 145
Rice Noodle Salad with Coconut Green Goddess Dressing	p. 148
Brown Rice Sushi with Quick-Pickled Ginger	p. 151
Shiitake Mushroom Bun Noodle Bowls	p. 154
Griddled Halloumi Salad with Date Dressing	p. 156
Smoky Carrot and Millet Burgers	p. 158
Chubby Polenta Fries with Almond Za'atar Salt	p. 159
Sweet Potato Fries with a Green Herb Dip	p. 160
Nectarine, Tomato and Bur rata Salad	p. 163
Baked Purple Goat Cheese Gnocchi	p. 164
Raw Vegetable Platter with Avocado-Pistachio Dip	p. 168
Chard Gratin with Gruyère	p. 169
Slow-Baked Artichoke Frittata, Watercress Pesto and Slow-Roasted Tomatoes	p. 170
Baked Squash, Ricotta and Sage	p. 173
Salt and Coriander Roasted Roots with Smoky Yogurt	p. 174
Baked Giant Beans with Dill	p. 178
Sticky Alliums with Lentils and Hazelnut Gremolata	p. 180
Squash, Green Olive and Lentil Tagine	p. 182
Caramelized Fennel Tagliatelle	p. 183
Chapter 6 Grains	p. 185
Quinoa and Fava Bean Falafel with Lemon	p. 188
Fragrant Carrot, Mandarin and Onion Red Rice Pilaf	p. 190
Fennel and Lima Bean Tabbouleh	p. 191
Turkish Peppers	p. 192
Eggplant and Sweet Potato Lasagna with Walnuts	p. 194
Farro and Squash Korea in a Roasted Tomato Sauce	p. 195
Idli with Coconut Chutney	p. 196
Sweet Potato, Buckwheat and Herb Muffins	p. 198
Grain Supper Bowls	p. 199
Whole Eggplants, Couscous and Confit Peppers	p. 201
Coconut Sevai Rice	p. 202
Brown Rice Bibimbap Bowls with Smoky Peppers	p. 203
Dill and Celery Wild Rice with Roasted Fennel	p. 206
Fava Bean and Asparagus Tostadas with Re fried Beans	p. 208
Very Green Spelt "Risotto"	p. 209
Cress, Millet and Beer Salad with Cilantro Yogurt	p. 211
Roasted Cauliflower and Sesame Bowls with Miso	p. 212
Brown Pace Congee with Asian Greens	p. 213
Chapter 7 Raw-ish	p. 215
A New Green Salad	p. 219
Four Essential Dressings	p. 220
Shaved Fennel Salad with Maple Dressing	p. 222
Puntarelle with Black Olive Dressing	p. 223
Thai-Style Tofu Salad	p. 224
Vietnamese Coconut and Pomelo Salad	p. 226
Thistle Salad	p. 227
Fresh Cheeses with Flowers and Herbs	p. 229
Grated Brassica and Dare Salad	p. 230
Raw Salad or Jerusalem Artichokes with Walnuts	p. 231
Shaved Beets with Sprouts, Kefir and Dukkah	p. 234
Raw Summer Rolls whh Tempeh	p. 237
Ruby Red Kimchi	p. 240
Dill-Pickled Green Beans	p. 241
Kombucha	p. 242
Miso Soup with Dulse and Winter Vegetables	p. 243
Spiced Turmeric Broth with Roasted Vegetables	p. 244
Winter Rolls	p. 246
Almond-Stuffed Vine Leaves	p. 247
Summer Herb Broth with Cannellini and Piston	p. 248
Zen Vegetables with Soy and Sesame	p. 251
Smoky Kombu and Kale Chips	p. 253
Vegetable, Nut and Seaweed Fritters	p. 255
Seaweed, Shredded Roots and Avocado Salad	p. 256
Silken Tofu with Seaweed Dressing	p. 257
Chapter 8 Afters	p. 259
Roasted Pineapple, Coconut and Kaffir Lime Sorbet	p. 263
Toasted Marzipan ice Cream	p. 264
Beet, Cardamom and Black Currant Frozen Yogurt	p. 265
Geranium Leaf Frozen Yogurt with Berry Ripple	p. 266
Fig and Leaf Ice Cream with Fresh Figs	p. 269
Macaroon and Passion Fruit Curd Tart	p. 270
Cinnamon, Apple and Walnut Cake	p. 271
Blood Orange and Olive Oil Cake with Almonds	p. 272
Carrot and Lemon Polenta Drizzle Cake	p. 274
Date, Cocoa and Pecan Cookies	p. 275
Chocolate-Muscovado Layer Cake	p. 276
Kumquat, Cardamom and Pistachio Syrup Cake	p. 278
Chocolate-Beet Spelt Loaf	p. 279
Coconut-Raspberry Cakes	p. 280
Pear and Rosemary Tarts	p. 281
Pears in Black Mulberry and Red Wine Sauce	p. 284
Vegan Chocolate Mousse with Walnut-Sesame Brittle	p. 286
Cashew, Date and Vanilla Freezer Cakes	p. 287
Salted Chocolate and Almond Truffles	p. 289
Chapter 9 Pantry	p. 291
Roasted Tomato and Pickled Lemon Relish	p. 294
Sweet Pepper and Chile jam	p. 295
Spiced Mustard	p. 296
Walnut-Sesame Crunch	p. 298
Warm Tahini Dressing	p. 298
Pickled Sour Cherries	p. 299
Sesame Seed Za'atar	p. 299
Vegetarian "Fish" Sauce	p. 300
Sriracha Mayonnaise with Scallions	p. 300
Sweet Miso and Seaweed Relish	p. 301
Vegetarian Nuoc Cham	p. 301
Sambal Oelek (Chile Paste)	p. 304
Quick Vietnamese Pickles	p. 304
Kombu Stock (or "Dashi, No Tuna")	p. 305
Caramelized Peanut Sauce	p. 305
Four Essential Pastry Recipes	p. 306
Sweet-Sour Tamarind Sauce	p. 308
Spiced Bay Lear Salt	p. 308
Thai-Style Roasted Chile Paste	p. 309
Resources	p. 311
Cook's Notes	p. 312
Acknowledgments	p. 313
Index	p. 314
About the Author	p. 322

Available:

Bound With These Titles

On Order

Summary

Summary

Reviews (2)

Booklist Review

Library Journal Review

Table of Contents