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Fresh & Fast Vegetarian: Recipes That Make a Meal Review
For the most part, author Marie Simmons avoids my pet peeve with some vegetarian cookbooks: an over-reliance on carbs or on meat substitutes. There is a chapter of meals based on breads and a fair number of the other recipes include grains or potatoes, but many are vegetable and/or bean-based. Many of the recipes are vegan (or could be if cheese is omitted).
As you can see from the list of recipes (below), there are a fair number of ethnic dishes from curries to quesadillas. My pantry is definitely lacking several of the ingredients the author uses (such as Bhutanese red rice, buckwheat, and tamari), but the international section of slightly upscale grocery stores (such as Harris Teeter, Wegmans or Whole Foods) should have most, if not all, of them. The author provides a page of mail-order sources for hard-to-find ingredients (or for cooks without access to a well-stocked grocery store).
Each recipe includes a brief introduction and suggestions about how to make it a meal by combining it with one or two of other dishes in the book. For example, the author suggests serving the Soba Noodle Salad with Snow Peas alongside either of the shredded Tuscan kale salads or Miso Soup with Spinach, Curried Tofu and Shiitake. Possible substitutions include replacing the snow peas with asparagus, sugar snap peas or green beans as well as replacing the sesame seeds used as a garnish with peanuts, almonds or other nuts. The author sometimes suggests how to tweak the recipe of a recommended side dish to better complement the pair. For example, when she suggests pairing the Red Rice Salad with Edamame, Tamari Walnuts and Ginger with the Cabbage, Pineapple and Peanut Salad along with the Broccoli and Red Onion Stir-Fry with Tamari Walnuts, she recommends omitting either the peanuts in the first dish or the walnuts in the latter dish so as to not feature nuts in all three dishes.
Many of the recipes also include possible substitutions. Possible substitutions for the Soba Noodle Salad include replacing the snow peas with asparagus, sugar snap peas or green beans as well as replacing the sesame seeds used as a garnish with peanuts, almonds or other nuts.
The introduction includes a brief overview of techniques (such as soaking vegetables and grating rather than chopping garlic), ingredients (including how to store various herbs and how to make your own spice blends such as Za'atar) and other basics (such as how to prepare hard-cooked eggs and toast nuts).
Each of the recipe chapters begins with a page or two of tips. For example, the chapter on vegetable sides includes tips on basic vegetable cooking (boiling, braising, roasting, pan-searing and skillet-cooking).
The first chapter, Soups That Make a Meal, includes recipes for:
*Roasted Tomato Soup with Avocado
*Chilled Watermelon and Tomato Soup
*White Bean and Fennel Soup
*Tomato and White Bean Soup with Spinach Pesto
*Lentil and Vegetable Soup with Smoked Paprika
*Red Lentil Soup with Coconut Milk and Toasted Cumin
*Lentil and Shiitake Soup with Leafy Greens
*Pureed Black Bean Soup with Piquillo Peppers
*Curried Chickpea Soup with Summer Vegetables
*Carrot, Sweet Potato and Ginger Soup with Baby Bok Choy
*Leek and Potato Soup with Roasted Cauliflower
*Winter Borscht
*Pumpkin and Tomato Soup with Cheese
*Farro and Kale Soup with Orange Gremolata
*Miso Soup with Spinach, Curried Tofu and Shiitake
*Curried Coconut-Squash Soup with Peanuts
*Vegetable, Black-Eyed Peas and Orzo Soup
*Easy Basic Vegetable Broth
The second chapter is on Main and Side-Dish Salads and includes recipes for:
*Red Rice Salad with Edamame, Tamari Walnuts and Ginger
*Black Rice, Mango and Sugar Snap Pea Salad
*Tomatoes and Potatoes with Avocado-Dill Dressing
*Toasted Bulgur, Tomato and Feta Salad
*Soba Noodle Salad with Snow Peas
*Toasted Quinoa, Corn and Avocado Salad
*Middle Eastern Bread Salad
*Green Bean, Corn, Tomato and Cucumber Salad
*Warm Green Bean and Tomato Salad with Mint
*Spinach, Avocado and Chopped-Egg Salad
*Shredded Tuscan Kale, Tomato and Avocado Salad
*Shredded Tuscan Kale Salad with Tamari and Sesame
*Summer Tomato and Olive Bread Salad
*Cabbage, Pineapple and Peanut Salad
*Curried Quinoa and Apple Salad with Dried Cranberries
*Basic Vinaigrette
*Japanese Vinaigrette with Ginger
The third chapter, Topped and Stuffed Breads That Make a Meal, features recipes including:
*Rosemary-Fennel White Bean Spread
*Broccoli, Dill and Lemon Spread
*Chickpea Spread with Pomegranate Molasses
*Beet and Tahini Puree
*Braised Swiss Chard with Pecorino Curls
*Tomato, Avocado and Tarragon Spread
*Roasted Red Pepper and Walnut Spread
*Multi-Mushroom Pate
*Cheese and Mushroom Melts
*Toasted Italian Bread with Mozzarella, Tomato and Olives
*Quick Melted Comte Cheese Crisps
*Grilled Comte Sandwich with Apple and Mango Chutney
*Toasted Flatbread (Naan) with Goat Cheese, Sauteed Greens and Crispy Shallots
*Curried Egg and Feta Breakfast Quesadillas
*Roasted Vegetable and Mozzarella Quesadillas
*Corn Tortillas with Mushrooms, Spinach and Manchego Cheese
*Summer Veggie Burritos with Goat Cheese
*Spicy Chipotle Chile Salsa
The next chapter covers Main Dishes and includes recipes for:
*Stir-Fried Tofu with Oyster Mushrooms, Bell Peppers and Spinach
*Tofu "Steaks" with Spicy Almond Butter Sauce and Baby Bok Choy
*Stir-Fried Curried Tofu with Coconut Green Rice and Cashews
*Pan-Seared Tofu with Eggplant and Curried Tomato-Mint Sauce
*Bulgur Pilaf with Roasted Vegetables
*Toasted Quinoa with Spinach, Roasted Tomatoes and Walnut
*Farrotto with Tomatoes and Pecorino
*Cumin-Scented Israeli Couscous with Caramelized Cabbage
*Red Quinoa with Scrambled Eggs, Asparagus and Tamari Almonds
*Shortcut Corn Risotto with Summer "Succotash"
*Vegetable Paella
*Lentil and Shiitake Ragout with Green Beans
*Curried Lentils with Walnuts, Spinach and Cherry Tomatoes
*Curried Potato, Shiitake and Broccoli Stir-Fry
*Twice-Baked Potatoes with Roasted Poblano Chiles and Queso Fresco
*Roasted Sweet Potatoes Topped with Quick Black Bean Chili
*Sauteed Cabbage and Crispy Potato Cake with Melted Cheese
*Cannellini Ragout with Leeks, Green Beans and Orange
*Artichoke and Potato Stew with Black Olives and Tomatoes
*Winter Vegetable Stew with Moroccan Flavors
*Coconut-Vegetable Curry with Cashews
*Curried Chickpeas with Roasted Cauliflower and Spinach
*Risotto-Style Penne with Tomatoes and Ricotta Salata
*Orecchiette with Ricotta, Broccoli Rabe and Blistered Cherry Tomatoes
*Gnocchi with Green Beans and Walnut Pesto
*Twice-Cooked Polenta Gratin
*Three-Mushroom Ragu with Stovetop Polenta
*Double-Corn and Jalapeno Polenta Gratin
*Skillet-Baked Eggs with Blistered Cherry Tomatoes
*Zucchini and Red Onion Mini Omelets with Romesco Sauce
*Quick Supper Frittata
The fifth chapter, Vegetable Sides That Make a Meal, includes recipes for:
*Quick-Cooking Artichokes with Lemon, Mint and Feta
*Spring Vegetable Saute
*Roasted Asparagus with Chopped Egg, Feta and Black Olives
*Roasted Asparagus with Warm Cherry Tomatoes and Black Olives
*Roasted Asparagus with Parmigiano-Reggiano Crumbs
*Twice-Cooked Green Beans with Curried Pecans
*Green and Yellow Wax Beans with Almond Pesto
*Pan-Braised Beets with Pistachio Pesto
*Sauteed Shredded Beets with Orange and Basil
*Pan-Seared Belgian Endive with Lemon, Honey and Thyme
*Oven-Roasted Mini Bell Peppers with Rosemary
*Pan-Blistered Mini Bell Peppers
*Stewed Red Bell Peppers and Tomatoes
*Pan-Seared Baby Bok Choy with Red Pepper Oil
*Broccoli and Red Onion Stir-Fry with Tamari Walnuts
*Broccoli with Olives, Orange Zest and Parsley
*Stir-Fried Broccolini with Sesame and Orange
*Broccolini with Sun-Dried Tomatoes and Pine Nuts
*Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil
*Pan-Seared Brussels Sprouts with Hazelnuts
*Crisp-Cooked Savoy Cabbage with Asian Flavors
*Carrots with Moroccan Spices and Lemon
*Marinated Carrots with Dill and Mint
*Roasted Cauliflower "Steaks"
*Roasted Cauliflower, Red Bell Pepper and Red Onion with Rosemary and Garlic
*Swiss Chard with Fragrant Garlic and Salt
*Swiss Chard Ribs Gratin
*Curried Corn with Sugar Snap Peas and Mint
*Corn Saute with Jalapeno and Cilantro
*Mexican Corn on the Cob
*Japanese Eggplant Stir-Fry with Shiitake, Bell Peppers and Ginger
*Broiled Eggplant Towers with Tomato, Pesto and Mozzarella
*Skillet-Braised Fennel with Comte Cheese
*Stir-Fried Asian Greens with Crisp Golden Garlic
*Steamed Spinach with Ginger and Garlic Oil
*Crispy Kale
*Oven-Braised Leeks with Orange and Thyme
*Oven-Roasted Stuffed Portobello Mushrooms
*Oven-Roasted Mushrooms, Onions and Potatoes with Smoked Paprika
*Okra with Tomato-Ginger Sauce
*Roasted Potato Slabs with Romesco Sauce
*Roasted Sweet Potato Slices with Coriander and Lemon Dressing
*Curried Sweet Potato Wedges with Yogurt, Garlic and Mint Sauce
*Blistered Cherry Tomatoes with Balsamic
*Whole-Roasted Tomatoes with Warm Goat Cheese
*Blistered Plum Tomatoes with Bubbly Cheese
*Apple-Glazed Acorn...Read more›
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