(Page references in italic refer to illustrations.)
A
açaí, in Brazilian Thunder, 73
acorn squash, in Gingered Winter Squash, 232
Alfresco Summer Dinner, An (menu), 124–31
almonds, in White Gazpacho, 137–38
amaranth, 107
Zucchini Blossoms Stuffed with, 129, 129–30
animal cruelty issues.
apple:
Beet Salad, 184
Cider, Mulled, 179
Cinnamon Bars, 244
Cobbler, Tanya’s Crumbly, 194
Porridge, Wake-Up Call, 238
artichoke(s):
and Hummus Sandwich, 157–58
Rigatoni with Asparagus, Lima Beans, Peas and, 97, 98–99
and White Bean Puree, 220–21, 222
Arugula, Radicchio, and Fennel Salad, 145–46
asparagus:
with Mint Butter, 102
Rigatoni with Artichokes, Lima Beans, Peas and, 97, 98–99
Soup, Michael’s Chilled, 84–85
Spaghetti with Pine Nuts and, 96
Vegetable Tart, 190–91
avocado:
Caesar Wraps, 158
Chive Dip, 91
and Grilled Corn Salad, 146
Grilled Vegetable Salad, 141
B
Balsamic Vinaigrette, Broiled Onions with, 237
barley, 107
Mushroom, and Squash
Stew, 241
Rice, and Bulgur Salad, 109–10
and Roast Squash, 110–11
Seitan, and Mushroom
Stew, 239
Winter Vegetable Soup, 224–25, 225
Bars, Apple Cinnamon, 244
basil, 49
Pesto Panini, 156
Pesto Sauce, Chef G’s Perfect, 63
Roast Summer Vegetable
Pasta, 148
Spaghetti with Fresh Tomatoes and, 127–28, 128
and Tomato Soup, Cold, 140
bean(s), 202–7. See also black bean(s); chickpea(s); lentil(s); lima bean(s); string bean(s); White Bean(s) cooking chart for, 203
dried, soaking, 202–3
Seitan Chili, 240–41
Bear (Great Pyrenees), 31, 234–35
beet:
Apple Salad, 184
Slaw, 144
and Wheat Berry Salad with Pumpkin Seeds, 113, 114–15
Berry Crumble, 164
birdhouses and bird feeders, 25, 118, 210
black bean(s), 203
Burgers, 160
Hummus, 222
Seitan Chili, 240–41
Bliss Smoothie, 60
Blueberry Crush, 90
Brazilian Thunder, 73
bread:
Grilled-, Panzanella, 146, 147
Pudding, Pumpkin, 196
breakfast, 170
Cinnamon Muffins, 174–75, 176–77
Faux Buttermilk Pancakes, 173
French Toast, 172–73
Hearty Fall Breakfast menu, 171–78
Porridge, Wake-Up Call, 238
Quinoa, 178
Raspberry Muffins, 173–76, 174–75
broccoli:
Dal Vegetables, 238–39
Soup, 224
Spicy Roast, 231–32
Broccoli Rabe Orecchiette, 186, 186–87
Broth, Vegetable, 226–27
Brussels Sprouts, Roast Cabbage and, 232–33, 234–35
bulgur, 107
Barley, and Rice Salad, 109–10
Roast Vegetables, 111–12
Winter Squash with, 188
burgers:
Black Bean, 160
Cashew Lentil, 161
Buttermilk Pancakes, Faux, 173
butternut squash:
Barley and Roast Squash, 110–11
Dal Vegetables, 238–39
Mushroom, Barley, and
Squash Stew, 241
Squash Soup with Pumpkin
Seeds, 223
C
cabbage:
and Kale Soup, 225–26
Roast Brussels Sprouts and, 232–33, 234–35
Caesar Wraps, 158
cakes:
Gingerbread, 242
camouflage, art of, 61
Carpaccio, Veggie, 8–9, 126, 127
carrot(s):
Dal Vegetables, 238–39
Fries, Baked, 233
Kale, Lentil, and Vegetable
Stew, 240
Pea Pâté, 125
cashew(s):
Couscous Dolmas, 182
Lentil Burgers, 161
cauliflower:
Pea Pâté, 125
Puree, 189–90
Roast, Puree, 136–37
Roast, with Turmeric, 189
Spaghetti with, 187
White Gazpacho, 137–38
celery root:
Kale, Lentil, and Vegetable Stew, 240
Winter Vegetable Soup, 224–25, 225
change, capacity for, 35
chewing gum, 65
chickpea(s) (garbanzo beans), 203
Fries, 206–7
Guacamole Hummus, 179
Hummus and Artichoke Sandwich, 157–58
Puree, Lemon, 136
Soup, Curry, 205
Chili, Seitan, 240–41
chips:
Kale, 201
chives, 49
chocolate, 65
Coconut Squares, 105
Cups, Peanut Butter and Jelly, 245
Mousse Balls, 216–17
Cider, Mulled, 179
cilantro, 49
Cindrich, Debra, 177
Cinnamon Muffins, 174–75, 176–77
Cobbler, Apple, Tanya’s Crumbly, 194
cocktail parties, 56–57
cocktails, time to allocate for, 74
coconut:
Chocolate Mousse Balls, 216–17
Chocolate Squares, 105
water, in Brazilian Thunder, 73
coolers:
Watermelon Lemon-Lime, 133
corn:
on the Cob, Grilled Herbed, 152
Mushroom, Barley, and Squash Stew, 241
Tomato Salsa, 135
Cornelia Guest Cookies, 10–11, 28, 211, 218–19
cornmeal. See polenta
couscous, 107
Dolmas, 182
Cozy Winter Supper menu, 214–16
Cranberry Green Tea, Sparkling Iced, 84, 88–89
Cream of Mushroom Soup, 223
Crepes, 243
Strawberry Rhubarb Filling for, 243
cruelty-free eating, 23
author’s adoption of, 32–33, 35
easing into, 36–39
protein requirements and, 42–44
cucumber:
Green Gazpacho, 126
White Gazpacho, 137–38
curry(ied):
Chickpea Soup, 205
Quinoa, 109
D
dairy products, vegan substitutes for, 40
Dal Vegetables, 238–39
decorations, 70–71
Apple Cinnamon Bars, 244
Apple Cobbler, Tanya’s
Crumbly, 194
Berry Crumble, 164
Chocolate Coconut Squares, 105
Chocolate Mousse Balls, 216–17
Crepes, 243
Gingerbread, 242
Peaches, Fresh Sliced Yellow and White, with Mint and Lemon, 164
Peanut Butter and Jelly Cups, 245
Pineapple Popsicles, 131
Pumpkin Bread Pudding, 196
Strawberry Rhubarb Crepe
Filling, 243
Tomato Tarte Tatin, 165
Watermelon Popsicles, 131
dill, 49
dips. See spreads and dips
Dolmas, Couscous, 182
dressings. See also vinaigrettes
Caesar, 158
Lemon, 95
drinks:
Bliss Smoothie, 60
Blueberry Crush, 90
Brazilian Thunder, 73
Hot Chocolate Tea, 217, 218–19
Iced Tea, 125
Lemonade, Basic, 90
Lemonade, Spiked, 90
Mulled Cider, 179
Simple Syrup for, 134
Southsides, 134
Sparkling Iced Cranberry Green Tea, 84, 88–89
Strawberry Lemonade, 133
water, 51
Watermelon Lemon-Lime Cooler, 133
E
eggplant:
Grilled Vegetable Salad, 141
Roast, Spaghetti with Tomatoes and, 148
entertaining, 54–75
cruelty-free eating and, 66, 67–68
formal, 54–56
mishaps and, 59–64
pampering yourself and, 60, 71–73
table settings and decorations for, 70–71
tips for, 74–75
unsuccessful parties and, 64–66
organic food and, 46–47
escarole:
Greens and Mushroom
Sauté, 200–201
and White Bean Soup, 204, 204–5
Everything Spring Vegetable
F
Facial from the Kitchen, 72
Fahrni, Alexandra, 34
Farfalle, Fennel and Lima Bean, 149
farmers’ markets, 36
farro, 107
Kale and Cabbage Soup, 225–26
Potato Soup with Greens
and, 198–99
and String Beans, 107–8
and Tomato Salad, 145
Faux Buttermilk Pancakes, 173
fennel:
Grilled Vegetable Salad, 141
and Lima Bean Farfalle, 149
Radicchio, and Arugula
Salad, 145–46
Roast Tomatoes with White Beans and, 153
Veggie Carpaccio, 8–9, 126, 127
fiber, 44–45
figs, in Wake-Up Call Porridge, 238
flaxseed, in Wake-Up Call Porridge, 238
Flourless Chocolate Tart, 209
flower displays, 70–71
tulips in old polo trophies, 27, 81, 88–89
flowers, 50
fall, 170
winter, 212
flow of energy, 34
Focaccia Flatbread with
Caramelized Onions and
freezer, keeping well-stocked, 62
French Toast, 172–73
fries:
Carrot, Baked, 233
Chickpea, 206–7
Oven, 188
Fritters, Zucchini, 154
fruits:
always in season, 87
fall, 178
pesticide load in, 46
spring, 87
summer, 132
winter, 217
G
garbanzo beans. See chickpea(s)
gazpacho:
Green, 126
White, 137–38
gin, in Southsides, 134
ginger(ed):
Brazilian Thunder, 73
Winter Squash, 232
Gingerbread, 242
goji berries, in Wake-Up Call Porridge, 238
grains, 44, 106–13. See also barley; bulgur; farro; polenta; quinoa Amaranth, Zucchini Blossoms Stuffed with, 129, 129–30
cooking, 106–7
Wheat Berry and Beet Salad
with Pumpkin Seeds, 113, 114–15
grape leaves, in Couscous Dolmas, 182
green beans. See string bean(s)
Green Gazpacho, 126
greens, 197–201. See also kale;
spinach
Broccoli Rabe Orecchiette, 186, 186–87
Chard Lentil Soup, 197–98
Escarole and White Bean
and Mushroom Sauté, 200–201
Potato Soup with Farro and, 198–99
Swiss Chard, Penne with Potatoes and, 228
Green Salad with Truffle Vinaigrette, 130
green tea:
Brazilian Thunder, 73
Sparkling Iced Cranberry, 84, 88–89
Green Tomato Salsa, 135
grilled:
Corn and Avocado Salad, 146
Herbed Corn on the Cob, 152
Polenta and Radicchio, 151
Vegetable Salad, 141
Guacamole Hummus, 179
Guerrieri, Michael, 58, 63, 84
Guest, C. Z., 26, 28, 29, 30, 54, 180
Guest, Winston, 28, 30, 54, 213, 234–35
H
Hearty Fall Breakfast menu, 171–78
Hot Chocolate Tea, 217, 218–19
hummus:
and Artichoke Sandwich, 157–58
Black Bean, 222
Guacamole, 179
Hurlington Cup, 174–75
I
Iced Tea, 125
J
juices, green, 45
K
kale:
Braised, Spaghetti, 200
Brazilian Thunder, 73
and Cabbage Soup, 225–26
Chips, 201
Lentil, and Vegetable Stew, 240
with White Bean Sauté, 199–200
kidney beans, 203
Mushroom, Barley, and Squash Stew, 241
Seitan Chili, 240–41
kitchen mishaps, 59–64
knife handling, 58
L
Lasagna, Spinach Tofu, 227–28
late arrivals, 74
leek(s):
Summertime Soup, 140
lemon:
Chickpea Puree, 136
Dressing, 95
herbal tea, in Iced Tea, 125
Lime Watermelon Cooler, 133
lemonade:
Basic, 90
Spiked, 90
Strawberry, 133
Burgers, Cashew, 161
Chard Soup, 197–98
Dal Vegetables, 238–39
Kale, and Vegetable Stew, 240
with Red Wine, 207
lima bean(s), 203
and Fennel Farfalle, 149
Rigatoni with Asparagus, Artichokes, Peas and, 97, 98–99
Vegetable Tart, 190–91
lime:
Lemon Watermelon Cooler, 133
Southsides, 134
locally grown food, 36
M
mandolines, 59–60
marjoram, 49
Mathews, Dan, 32
menu cards, ceramic, 77, 234–35
mint(ed), 49
Brazilian Thunder, 73
Butter, Asparagus with, 102
Parsley Pesto, Pappardelle
with, 150
Potatoes with Peas, 101
Southsides, 134
movement, flow of energy and, 34
muffins:
Mulled Cider, 179
mushroom(s):
Barley, and Squash Stew, 241
Cream of, Soup, 223
Penne with Peas and, 228–29, 229
Polenta and, 193
Porcini Pappardelle with
Pistachios, 185
Seitan, and Barley Stew, 239
N
noodles. See also pasta
O
oats, 107
Berry Crumble, 164
onion(s), 65
Broiled, with Balsamic Vinaigrette, 237
Caramelized, Focaccia Flatbread with Pears and, 157, 159
Roast Summer Vegetable
Pasta, 148
orange juice, in Iced Tea, 125
Orecchiette, Broccoli Rabe, 186, 186–87
oregano, 49
organic food, 46–48
growing your own, 48
organic skincare products, 52
P
Page, Russell, 6–7
Palmquist, Richard, 31, 65, 66
Pancakes, Faux Buttermilk, 173
Panini, Pesto, 156
Panzanella, Grilled-Bread, 146, 147
pappardelle:
with Parsley-Mint Pesto, 150
Porcini, with Pistachios, 185
parsley, 49
Mint Pesto, Pappardelle
with, 150
Summertime Soup, 140
parsnips, in Winter Vegetable
pasta:
Braised Kale Spaghetti, 200
Broccoli Rabe Orecchiette, 186, 186–87
Fennel and Lima Bean Farfalle, 149
Pappardelle with Parsley-Mint Pesto, 150
Penne with Peas and
Penne with Potatoes and Chard, 228
Porcini Pappardelle with Pistachios, 185
Rigatoni with Asparagus, Artichokes, Lima Beans, and Peas, 97, 98–99
Roast Summer Vegetable, 148
Spaghetti with Asparagus and Pine Nuts, 96
Spaghetti with Cauliflower, 187
Spaghetti with Fresh Tomatoes and Basil, 127–28, 128
Spaghetti with Tomatoes and Roast Eggplant, 148
Spinach Tofu Lasagna, 227–28
pâtés:
Pea, 125
pea(s)
Braised Radicchio with Shallots and, 103
Green Gazpacho, 126
Minted Potatoes with, 101
Pâté, 125
Penne with Mushrooms and, 228–29, 229
Pesto, 101
Rigatoni with Asparagus, Artichokes, Lima Beans and, 97, 98–99
Peaches, Fresh Sliced Yellow and White, with Mint and Lemon, 164
Peanut Butter and Jelly Cups, 245
Pears, Focaccia Flatbread with Caramelized Onions and, 157, 159
pecan(s):
penne:
with Peas and Mushrooms, 228–29, 229
with Potatoes and Chard, 228
Perfect Spring Lunch, A (menu), 83–86
pesto, 62
Panini, 156
Parsley-Mint, Pappardelle with, 150
Pea, 101
Sauce, Chef G’s Perfect, 63
PETA, 32
Phipps, Annie, 213
Piecrust, All-Purpose, 86
pies:
Plum, 130
Strawberry Rhubarb, 85–86, 88–89
Sweet Potato, 195
Pineapple Popsicles, 131
pine nuts:
Spaghetti Squash with Tarragon and, 192
Pistachios, Porcini Pappardelle with, 185
plastics, 65
Plum Pie, 130
polenta, 107
Grilled, and Radicchio, 151
and Mushrooms, 193
Roast Vegetable, 112–13
polo trophies, tulips displayed in, 27, 81, 88–89
Poppy Seed Vinaigrette, 96
popsicles:
Pineapple, 131
Watermelon, 131
Porcini Pappardelle with Pistachios, 185
Porridge, Wake-Up Call, 238
potato(es):
Fries, Oven, 188
Mashed, with Spinach, 190
with Peas, Minted, 101
Penne with Chard and, 228
Roast, with Truffle Oil, 230–31
Soup with Greens and Farro, 198–99
Summertime Soup, 140
Three-, Roast, 194
processed foods, 31
proteins, 42–44
pumpkin:
Bread Pudding, 196
Gingered Winter Squash, 232
and Split Pea Soup, 203
Winter Squash with Bulgur, 188
pumpkin seeds:
Beet and Wheat Berry Salad with, 113, 114–15
Squash Soup with, 223
Q
Breakfast, 178
Curried, 109
Salad with Mint and Parsley with Lemon Dressing, 85
Sauté, 108–9
R
radicchio:
Arugula, and Fennel Salad, 145–46
Braised, with Shallots and
Peas, 103
Grilled Polenta and, 151
radish(es), 37
Roast, 102
Rainy Day Warm Spring Salad, 93–94
Raspberry Muffins, 173–76, 174–75
rhubarb:
Strawberry Crepe Filling, 243
rice:
Baked Vegetable Risotto, 100
Barley, and Bulgur Salad, 109–10
Rigatoni with Asparagus, Artichokes, Lima Beans, and Peas, 97, 98–99
Risotto, Baked Vegetable, 100
romaine lettuce, in Caesar Wraps, 158
rosemary, 49
rushing, avoiding of, 59–60
rutabaga, in Kale, Lentil, and Vegetable Stew, 240
S
sage, 49
salads:
Apple Beet, 184
Barley, Rice, and Bulgur, 109–10
Beet and Wheat Berry, with Pumpkin Seeds, 113, 114–15
Beet Slaw, 144
Corn, Grilled, and Avocado, 146
Everything Spring
Farro and Tomato, 145
Green, with Truffle Vinaigrette, 130
Grilled-Bread Panzanella, 146, 147
Grilled Vegetable, 141
Quinoa, with Mint and Parsley with Lemon Dressing, 85
Radicchio, Arugula, and Fennel, 145–46
Rainy Day Warm Spring, 93–94
Sweet Potato Watercress, 183, 183–84
Watercress, String Bean, and Fried Shallot, 144–45
salsas:
Green Tomato, 135
Tomato Corn, 135
Saltzman, Brian, 58–59
sandwiches. See also burgers Caesar Wraps, 158
Focaccia Flatbread with Caramelized Onions and
Hummus and Artichoke, 157–58
Pesto Panini, 156
sauces. See pesto
seating arrangements, 74–75
Barley, and Mushroom
Stew, 239
Chili, 240–41
serving food, 74
sesame seeds, in Debra’s
shallot(s):
Braised Radicchio with Peas and, 103
Fried, Watercress, and String Bean Salad, 144–45
Veggie Carpaccio, 8–9, 126, 127
Shaw, Margot, 50, 80, 122, 170, 212
Simple Syrup, 134
slaws:
Beet, 144
Smoothie, Bliss, 60
soups:
Asparagus, Michael’s
Chilled, 84–85
Broccoli, 224
Chard Lentil, 197–98
Cream of Mushroom, 223
Curry Chickpea, 205
Green Gazpacho, 126
Kale and Cabbage, 225–26
Potato, with Greens and Farro, 198–99
Pumpkin and Split Pea, 203
Squash, with Pumpkin
Seeds, 223
Summertime, 140
Tomato and Basil, Cold, 140
Vegetable Broth, 226–27
White Bean and Escarole, 204, 204–5
White Gazpacho, 137–38
Southsides, 134
spaghetti:
with Asparagus and Pine
Nuts, 96
Braised Kale, 200
with Cauliflower, 187
with Fresh Tomatoes and
with Tomatoes and Roast Eggplant, 148
Spaghetti Squash with Pine Nuts and Tarragon, 192
Sparkling Iced Cranberry Green Tea, 84, 88–89
spinach:
Mashed Potatoes with, 190
Tofu Lasagna, 227–28
Winter Vegetable Soup, 224–25, 225
and Pumpkin Soup, 203
spreads and dips. See also
salsas; spreads
Artichoke and White Bean
Avocado Chive Dip, 91
Black Bean Hummus, 222
Cauliflower, Roast, Puree, 136–37
Guacamole Hummus, 179
Lemon Chickpea Puree, 136
Pea Pâté, 125
Watercress Spread, 91
Spring Salad, Rainy Day Warm, 93–94
Spring Vegetable Salad, Everything, 92–93, 93
squash, winter. See also
butternut squash; pumpkin with Bulgur, 188
Gingered, 232
Mushroom, and Barley
Stew, 241
Roast, Barley and, 110–11
Soup with Pumpkin Seeds, 223
Spaghetti, with Pine Nuts and Tarragon, 192
squashes, summer. See also yellow summer squash; zucchini
Roast, 154
starters. See also salsas; soups; spreads and dips Couscous Dolmas, 182
Veggie Carpaccio, 8–9, 126, 127
stews:
Kale, Lentil, and Vegetable, 240
Mushroom, Barley, and Squash, 241
Seitan, Barley, and Mushroom, 239
Seitan Chili, 240–41
strawberry:
Lemonade, 133
Rhubarb Crepe Filling, 243
string bean(s):
Farro and, 107–8
Grilled-Bread Panzanella, 146, 147
Summertime Soup, 140
Watercress, and Fried
Shallot Salad, 144–45
Summertime Soup, 140
Summer Vegetable, Roast, Pasta, 148
sunflower seeds, in Debra’s Granola, 174–75, 177
supplements, 44
sweet potato:
Pie, 195
Swiss chard:
Greens and Mushroom
Sauté, 200–201
Lentil Soup, 197–98
Penne with Potatoes and, 228
Syrup, Simple, 134
T
table settings and decorations, 70–71
tarragon, 49
tarts:
Tomato Tarte Tatin, 165
Vegetable, 190–91
tea:
green, in Brazilian Thunder, 73
Green, Sparkling Iced Cranberry, 84, 88–89
Iced, 125
Templeton, 28–29, 35, 168–70, 210
Three-Potato Roast, 194
thyme, 49
French Toast, 172–73
Spinach Lasagna, 227–28
tomato(es):
and Basil Soup, Cold, 140
Caesar Wraps, 158
Corn Salsa, 135
and Farro Salad, 145
Fresh, Spaghetti with Basil
Green, Salsa, 135
Grilled-Bread Panzanella, 146, 147
Grilled Vegetable Salad, 141
Roast, with Fennel and
White Beans, 153
Roast Summer Vegetable
Pasta, 148
Spaghetti with Roast Eggplant and, 148
Vinaigrette, 95
toxins, 31. See environmental
toxins
organic food and, 46–47
trophies, 174–75
tulips displayed in, 27, 81, 88–89
truffle:
Oil, Roast Potatoes with, 230–31
Vinaigrette, 130
Turmeric, Roast Cauliflower with, 189
turnips, in Winter Vegetable Soup, 224–25, 225
V
vegetable(s), 36. See also specific vegetables always in season, 87
Braised, 102–3
Broth, 226–27
Dal, 238–39
fall, 178
Grilled, Salad, 141
Kale, and Lentil Stew, 240
pesticide load in, 46
Risotto, Baked, 100
Roast, Bulgur, 111–12
Roast, Polenta, 112–13
Roast Summer, Salad, 148
spring, 87
Spring, Salad, Everything, 92–93, 93
summer, 132
Tart, 190–91
Veggie Carpaccio, 8–9, 126, 127
winter, 217
vegetarian or vegan diet. See cruelty-free eating
vinaigrettes: Balsamic, 237
Basic, 95
Poppy Seed, 96
Tomato, 95
Truffle, 130
W
walnuts:
Sweet Potato Watercress
watercress:
Spread, 91
String Bean, and Fried
Shallot Salad, 144–45
Sweet Potato Salad, 183, 183–84
water intake, 51
watermelon:
Lemon-Lime Cooler, 133
Popsicles, 131
Weber, Bruce, 234–35
Wessel, Vivian, 79
wheat berry(ies), 107
and Beet Salad with Pumpkin Seeds, 113, 114–15
wheat germ, in Debra’s
and Artichoke Puree, 220–21, 222
with Kale Sauté, 199–200
Roast Tomatoes with Fennel and, 153
White Gazpacho, 137–38
wholesome eating, 36–52. See also cruelty-free eating organic food and, 46–48
protein and nutrient needs and, 42–45
top ten foods to avoid, 38
water intake and, 51
wine:
pairing with vegan food, 68, 69
Red, Lentils with, 207
Winter Vegetable Soup, 224–25, 225
Wraps, Caesar, 158
X
xylitol, 65
Y
yellow summer squash:
Grilled Vegetable Salad, 141
Roast Summer Squashes, 154
Roast Summer Vegetable
Pasta, 148
Z
zucchini:
Blossoms Stuffed with
Fritters, 154
Grilled Vegetable Salad, 141
Roast Summer Squashes, 154