{"product_id":"eat-your-vegetables-isbn-9781607744429","title":"Eat Your Vegetables","description":"\u003cb\u003eA collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved James Beard award-winning \u003ci\u003eWashington Post\u003c\/i\u003e editor and author of \u003ci\u003eServe Yourself\u003c\/i\u003e.\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003eWhether you’re­­ a single vegetarian, an omnivore who’s looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one.\u003cbr\u003e\u003cbr\u003e With \u003ci\u003eEat Your Vegetables\u003c\/i\u003e, award-winning food editor of The Washington Post and author of the popular column Cooking for One, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan’s fail-proof recipes, \u003ci\u003eEat Your Vegetables\u003c\/i\u003e offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants.\u003cbr\u003e\u003cbr\u003e The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan’s charming, personable voice and unfussy cooking style encourage home cooks—both new and experienced—to take control in the kitchen and craft delicious veggie-centric meals for one.\u003cb\u003ePreface\u003c\/b\u003e\u003cbr\u003e             Acknowledgments\u003cbr\u003e             How to Use This Book\u003cbr\u003e             Storing and Using Up Extra Ingredients\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 1\u003c\/b\u003e\u003cbr\u003e Salads and Dressings\u003cbr\u003e             Asian Bean and Barley Salad\u003cbr\u003e             Perfect Poached Egg\u003cbr\u003e             Cold Spicy Ramen Noodles with Tofu \u003cbr\u003e             and Kimchi\u003cbr\u003e             Curried Broccoli and Warm Israeli \u003cbr\u003e             Couscous Salad \u003cbr\u003e             Kale and Mango Niçoise Salad\u003cbr\u003e Sidebar: massaging kale • 22\u003cbr\u003e             Lime Ginger Vinaigrette\u003cbr\u003e             Spicy Kale Salad with Miso-Mushroom \u003cbr\u003e             Omelet\u003cbr\u003e             Lemon Chile Vinaigrette\u003cbr\u003e             Smoky Cabbage and Noodles with \u003cbr\u003e Glazed Tempeh\u003cbr\u003e             Tomato, Beet, and Peach Stacks\u003cbr\u003e             Walnut Oregano Vinaigrette\u003cbr\u003e             Basil Goddess Dressing\u003cbr\u003e             Sesame Miso Vinaigrette\u003cbr\u003e             Sour Plum Vinaigrette\u003cbr\u003e Essay: Forget the Clock, Remember Your Food • 34\u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 2\u003c\/b\u003e\u003cbr\u003e Sandwiches and Soups\u003cbr\u003e             Curried Mushroom Bean Burgers\u003cbr\u003e             Sloppy Vegan Joe\u003cbr\u003e             Grilled Kimcheese\u003cbr\u003e             Grilled Almond Butter and Dried Plum Sandwich\u003cbr\u003e Sidebar: more nut butter and dried fruit sandwich ideas \u003cbr\u003e             Grilled Mushroom, Poblano, and Cheese Sandwich\u003cbr\u003e             Tofu, Grilled Cabbage, and Poblano \u003cbr\u003e             Tapenade Sandwich\u003cbr\u003e             Grilled Greens, Chickpea, and Peppadew Sandwich\u003cbr\u003e             Ricotta, Zucchini, and Radicchio Sandwich\u003cbr\u003e             Juicy Bella\u003cbr\u003e             Kale and Caramelized Onion Quesadilla\u003cbr\u003e             Indonesian Tofu and Egg Wraps\u003cbr\u003e             Minty Pea Soup with Pea and Feta Toast\u003cbr\u003e             Cool, Spicy Mango Yogurt Soup\u003cbr\u003e             Green Gumbo\u003cbr\u003e Sidebar: vegetable stock \u003cbr\u003e             Creamy Green Gazpacho\u003cbr\u003e             Celery Soup with Apple and Blue Cheese\u003cbr\u003e             Bean and Poblano Soup with Cinnamon \u003cbr\u003e             Croutons\u003cbr\u003e             Carrot and Ginger Soup with Quick-\u003cbr\u003e             Pickled Beet\u003cbr\u003e             Bean and Israeli Couscous Soup\u003cbr\u003e Essay: Should We Stop Mocking Mock Meat? \u003cbr\u003e  \u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 3\u003c\/b\u003e\u003cbr\u003e Baking, Roasting, \u003cbr\u003e and Broiling\u003cbr\u003e             Baby Eggplant Parm\u003cbr\u003e             Cheesy Greens and Rice Gratin\u003cbr\u003e             Asparagus with Romesco Blanco\u003cbr\u003e             Oyster Mushroom and Corn Tart\u003cbr\u003e Sidebar: more savory tart ideas \u003cbr\u003e             Roasted Cauliflower and Green Beans with \u003cbr\u003e             Chipotle Sauce\u003cbr\u003e             Chickpea Pancake with Broccoli and \u003cbr\u003e             Eggplant Puree\u003cbr\u003e             Spinach Enchiladas\u003cbr\u003e             Roasted Sweet Potato with Coconut, \u003cbr\u003e             Dates, and Walnuts\u003cbr\u003e Sidebar: more roasted sweet potato ideas \u003cbr\u003e             Sweet Potato Galette with Mushrooms and Kale\u003cbr\u003e             Pomegranate-Glazed Eggplant\u003cbr\u003e Profile: The farmer goes to market \u003cbr\u003e  \u003cbr\u003e  \u003cbr\u003e  \u003cbr\u003e  \u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 4\u003c\/b\u003e\u003cbr\u003e On the Stovetop\u003cbr\u003e             Fusilli with Corn Sauce\u003cbr\u003e             Pasta with Squash and Miso\u003cbr\u003e             Spaghetti with Root-to-Leaf Radish\u003cbr\u003e             Risotto with Greens and Zucchini\u003cbr\u003e             Spicy Basil Tofu Fried Rice\u003cbr\u003e             Pepper-Crusted Tofu with Broccoli Stir-Fry\u003cbr\u003e             Sweet Potato, Kimchi, and Greens Hash\u003cbr\u003e             Chicken-Fried Cauliflower with \u003cbr\u003e             Miso-Onion Gravy\u003cbr\u003e             Enfrijoladas with Egg, Avocado, and Onion\u003cbr\u003e Sidebar: grind your own \u003cbr\u003e             Potato and Bean Tostadas with Avocado\u003cbr\u003e Green Onion Salsa\u003cbr\u003e             Steamed Eggplant with Miso-Tomato Sauce\u003cbr\u003e             Szechuan-Style Tofu and Shiitake Stir-Fry\u003cbr\u003e             Thai-Style Kabocha Squash and Tofu Curry\u003cbr\u003e             Tomato-Braised Green Beans and New Potatoes\u003cbr\u003e Essay: When Paradise Gets Paved \u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 5\u003c\/b\u003e\u003cbr\u003e Sweets\u003cbr\u003e             Faux Tart with Instant Lemon Ginger \u003cbr\u003e             Custard\u003cbr\u003e             Summer Berry “Tart” in a Jar\u003cbr\u003e Sidebar: more ideas for tarts in jars \u003cbr\u003e             One-Peach Crisp with Cardamom and Honey\u003cbr\u003e             Carl’s Chocolate-Chunk Cookies\u003cbr\u003e             Blueberry Ginger Smoothie\u003cbr\u003e Sidebar: more smoothie ideas \u003cbr\u003e             Blueberry Wine Refrigerator Jam\u003cbr\u003e Essay: the vegetarian restaurant grows up \u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 6\u003c\/b\u003e\u003cbr\u003e Entertaining\u003cbr\u003e             Kimchi Deviled Eggs \u003cbr\u003e             Guaca-chi \u003cbr\u003e             Ottoman Eggplant Dip\u003cbr\u003e             Poblano Tapenade\u003cbr\u003e             Smoky Bean and Roasted Garlic Dip\u003cbr\u003e  \u003cbr\u003e             Whipped Ricotta \u003cbr\u003e Essay: the politics of cooking \u003cbr\u003e  \u003cbr\u003e  \u003cbr\u003e\u003cb\u003e Chapter 7\u003c\/b\u003e\u003cbr\u003e Recipes for the Fridge, \u003cbr\u003e Freezer, and Pantry \u003cbr\u003e             Almond and Coconut Granola with Ginger \u003cbr\u003e             and Cherries\u003cbr\u003e             Cabbage Kimchi\u003cbr\u003e             Grilled Cabbage\u003cbr\u003e             Caramelized Onions\u003cbr\u003e             Perfectly Creamy Hard-Cooked Egg\u003cbr\u003e             Chile Oil\u003cbr\u003e             Za’atar\u003cbr\u003e             Marinated and Baked Tofu\u003cbr\u003e Sidebar: a vacuum shortcut \u003cbr\u003e             Quick-Pickled Golden Raisins\u003cbr\u003e             Hearty Greens\u003cbr\u003e             Pot of Beans\u003cbr\u003e             Tomato Sauce with a Kick\u003cbr\u003e             Quick Pot of Brown Rice\u003cbr\u003e             Summer Succotash \u003cbr\u003e Sidebar: cutting corn kernels \u003cbr\u003e\u003cbr\u003e             Resources\u003cbr\u003e             Selected Bibliography\u003cbr\u003e             About the Author\u003cbr\u003e             Index\u003cbr\u003e             Measurement Conversion Charts“I love everything about this book: the concept, narrative, context, voice, look, and feel. Then there are the recipes—so inviting, I just want to start at the beginning and cook my way through the entire batch. And as if we need a bonus, Joe’s personal warmth and intelligence shine through all of this like a big embrace.” \u003cbr\u003e —Mollie Katzen, author of \u003ci\u003eThe Moosewood Cookbook\u003c\/i\u003e and \u003ci\u003eThe Heart of the Plate\u003c\/i\u003e \u003cbr\u003e  \u003cbr\u003e  \u003cbr\u003e “Joe Yonan is a kindred spirit; he too is a meat lover who’s embarked on a vegetable-forward adventure and made more room for plants on the plate. But he’s done much more in \u003ci\u003eEat Your Vegetables\u003c\/i\u003e: Joe invites us along for a delicious ride that includes the highs and lows of edible gardening and the joy of cooking for one (with smart, practical tips for managing leftovers and minimizing food waste), wrapped in an impassioned plea to get off the couch and—yes!—into the kitchen.” \u003cbr\u003e —Kim O’Donnel, author of \u003ci\u003eThe Meat Lover’s Meatless Celebrations\u003c\/i\u003e and \u003ci\u003eThe Meat Lover’s Meatless Cookbook\u003c\/i\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “It’s hard to write inspired recipes that are simple, but that’s just what Joe Yonan has done in \u003ci\u003eEat Your Vegetables\u003c\/i\u003e. In addition to good food, Joe offers great advice for anyone looking to cook more often and more successfully. Read his essay on how to use a recipe and you will become a better cook even before you get into the kitchen.”  \u003cbr\u003e —Jack Bishop, Editorial Director, America’s Test Kitchen, and author of \u003ci\u003eVegetables Every Day\u003c\/i\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e \u003ci\u003e \u003c\/i\u003e\u003cbr\u003e “I’m thrilled to have Joe’s creative collection of recipes that serve vegetables in perfect portions for quick meals by myself—it even includes a sweet selection of desserts for one (which is great because I don’t have to share!). With \u003ci\u003eEat Your Vegetables\u003c\/i\u003e as your guide, you’ll be prowling the produce bins with a fresh eye on flavor.”\u003cbr\u003e —David Lebovitz, author of \u003ci\u003eReady for Dessert\u003c\/i\u003e and \u003ci\u003eThe Sweet Life in Paris\u003c\/i\u003e\u003cb\u003eJoe Yonan\u003c\/b\u003e is the James Beard award-winning author of \u003ci\u003eServe Yourself: Nightly Adventures in Cooking for One\u003c\/i\u003e, which\u003ci\u003e Serious Eats\u003c\/i\u003e, the \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, and blogger David Lebovitz named one of their favorite books of the year. The book was an outgrowth of his monthly column, Cooking for One, for \u003ci\u003eThe Washington Post\u003c\/i\u003e, where he is Food and Travel editor. Joe holds a professional chef’s diploma from the Cambridge School of Culinary Arts outside Boston and a bachelor of journalism from the University of Texas at Austin. He lives in Washington, DC.Minty Pea Soup with Pea and Feta Toast\u003cbr\u003e  \u003cbr\u003e On a hot day, I want a cold pureed soup. This one goes down almost like a green smoothie, but I turn it into a meal by holding out some of the peas, mashing them with feta, and spreading it on thin toast as if it were the world’s largest crouton. (There’s a fine line between a smoothie and a cold soup; it’s mostly a matter of the serving vessel and the garnish, isn’t it?) By the way, I don’t recommend low-fat or nonfat yogurt here, because the result can be slightly chalky rather than silky.\u003cbr\u003e  \u003cbr\u003e             11\/2       cups freshly shelled English peas (may substitute thawed frozen peas)\u003cbr\u003e             2          tablespoons crumbled feta \u003cbr\u003e             2          tablespoons extra-virgin olive oil\u003cbr\u003e             2          slices baguette or 1 large slice bread, toasted\u003cbr\u003e             8          large mint leaves, chopped\u003cbr\u003e                 1\/4         cup chopped chives\u003cbr\u003e             1          cup plain whole-milk Greek-style yogurt\u003cbr\u003e             1          ice cube\u003cbr\u003e                         Sea salt\u003cbr\u003e  \u003cbr\u003e Bring a medium saucepan of salted water to a boil, then blanch the peas until bright green and tender but not mushy, no more than a few minutes. Drain and let cool.\u003cbr\u003e\u003cbr\u003eRemove 1\/4 cup of the peas and combine them in a small bowl with the feta. Drizzle with 1 tablespoon of the olive oil, mash with a fork, and spread on the toast. \u003cbr\u003e\u003cbr\u003eReserve a pinch each of the mint and chives for garnish. Combine the rest with the remaining 11\/4 cup of peas, the yogurt, and the remaining 1 tablespoon of olive oil in a blender, add the ice cube, and blend until very smooth and frothy. Add a little water if needed to thin the soup. Taste and add salt as needed. Pour into a bowl, sprinkle with the reserved chopped mint and chives, and eat with the pea and feta toast.\u003cbr\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46302666981605,"sku":"NP9781607744429","price":24.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607744429.jpg?v=1742928590","url":"https:\/\/k12savings.com\/products\/eat-your-vegetables-isbn-9781607744429","provider":"K12savings","version":"1.0","type":"link"}