The Way to Eat Now by Hart, Alice -- Read -- Imperial Library of Trantor

Index

Cover Introduction Chapter 1: Mornings

Many-Grain Porridge with Brown Butter Squash and Apple Winter Baked Chia and Berry Oatmeal Coconut-Chia Strawberry Bowls Bircher Muesli Teff, Banana and Maple Loaf Tisanes and Teas Parsnip-Millet Pancakes with Bramble Compote Spiced Buckwheat Waffles with Mango Cashew and Coconut Bites Chia Jams Nut and Seed Milk Nut Butters Labneh Fresh Juices and Smoothies Paneer Corn Cakes with Charred Chile Salsa No-Knead Seeded Breakfast Loaf Sweet Potato Cakes with Lime and Avocado Overnight Smoky Baked Beans The Fluffiest Eggs on Toast Greek Coddled Eggs Eggplant Shakshuka with Green Tahini Jian Bing

Chapter 2: Grazing

Bhel Puri Lemongrass Tofu Banh Mi Coconut-Chile Greens Spring Lentils in Radicchio Cups Squash and Sesame Fritters Pot Stickers with Black Vinegar and Chile Rye Toasts with Pine Nut Butter and Avocado Tiny Baked Potatoes with Spiced Chickpeas Squash Bao Aloo Methi Corn Tortillas with Avocado and Charred Scallions Charred Sweetheart Cabbage Fondue Tomatoes with Mozzarella The First Peas with Fresh Ricotta Squash, Bulgur and Spinach Kibbeh Popiah with Shredded Vegetables Baked Polenta and Sweet Potato with Halloumi Salsa Butter-Glazed Radishes with Capers and Walnuts

Chapter 3: Quick

Thai Green Sweet Corn Soup Blackened Baby Eggplant with Summer Herbs Twice-Cooked Leeks with Goat Curd Son-in-Law Eggs with Green Mango Smoky Thai-Style Tofu Cakes with Green Pod Salad Rye Migas, Baked Feta and Hot Caper Salsa Horta on Toast with Sweet Pepper and Chile Jam Crisp Tofu Stir-Fry with Black Beans A Summer Salad Stalk Soup Celery Root and Chestnut Soup with Oregano Tomato-Lentil Rasam with Spelt Vegetarian Pad Thai Hor Fun Noodles with Many Mushrooms Roasted Cauliflower and Carrots with Lime Sambal and Cilantro Chutney Penne with Asparagus Pesto and White Beans Spinach Gnocchi with Parmesan and Samphire Ziti with Broccoli and Toasted Pine Nuts

Chapter 4: Thrifty

Zucchini, Ricotta and Dill Tart with Spelt-Rye Pastry Roasted Broccoli Tart with a Cauliflower Crust Beet Soup with Horseradish Yogurt Soup with Lentils, Barley and Mint Roasted Carrot Soup with Flatbread Ribbons Tarka Dal Soup Split Pea Soup with Caraway Brussels Sprouts Stuffed Baby Squash with Mujaddara Soba Noodle Soup with Duck Egg and Greens Winter Cabbage Rolls Northern-Style Pho Chickpea Crepes with Wild Garlic Spiced Paneer for Spring in Semolina Dosas Dill, Carrot and Chickpea Curry with Beet Raita Mechouia Roasted Carrot, Chickpea and Pomegranate Salad Chipotle Scotch Eggs with Smoky Tomato Dip Miso-Orange Tofu Salad Cheddar Quesadillas with Kale and Black Beans Cauliflower and Barley Cheese

Chapter 5: Gatherings

Rice Noodle Salad with Coconut Green Goddess Dressing Brown Rice Sushi with Quick-Pickled Ginger Shiitake Mushroom Bun Noodle Bowls Griddled Halloumi Salad with Date Dressing Smoky Carrot and Millet Burgers Chubby Polenta Fries with Almond Za’atar Salt Sweet Potato Fries with a Green Herb Dip Nectarine, Tomato and Burrata Salad Baked Purple Goat Cheese Gnocchi Raw Vegetable Platter with Avocado-Pistachio Dip Chard Gratin with Gruyère Slow-Baked Artichoke Frittata, Watercress Pesto and Slow-Roasted Tomatoes Baked Squash, Ricotta and Sage Salt and Coriander Roasted Roots with Smoky Yogurt Baked Giant Beans with Dill Sticky Alliums with Lentils and Hazelnut Gremolata Squash, Green Olive and Lentil Tagine Caramelized Fennel Tagliatelle

Chapter 6: Grains

Quinoa and Fava Bean Falafel with Lemon Fragrant Carrot, Mandarin and Onion Red Rice Pilaf Fennel and Lima Bean Tabbouleh Turkish Peppers Eggplant and Sweet Potato Lasagna with Walnuts Farro and Squash Kofta in a Roasted Tomato Sauce Idli with Coconut Chutney Sweet Potato, Buckwheat and Herb Muffins Grain Supper Bowls Whole Eggplants, Couscous and Confit Peppers Coconut Sevai Rice Brown Rice Bibimbap Bowls with Smoky Peppers Dill and Celery Wild Rice with Roasted Fennel Fava Bean and Asparagus Tostadas with Refried Beans Very Green Spelt “Risotto” Cress, Millet and Beet Salad with Cilantro Yogurt Roasted Cauliflower and Sesame Bowls with Miso Brown Rice Congee with Asian Greens

Chapter 7: Raw-ish

A New Green Salad Four Essential Dressings Shaved Fennel Salad with Maple Dressing Puntarelle with Black Olive Dressing Thai-Style Tofu Salad Vietnamese Coconut and Pomelo Salad Thistle Salad Fresh Cheeses with Flowers and Herbs Grated Brassica and Date Salad Raw Salad of Jerusalem Artichokes with Walnuts Shaved Beets with Sprouts, Kefir and Dukkah Raw Summer Rolls with Tempeh Ruby Red Kimchi Dill-Pickled Green Beans Kombucha Miso Soup with Dulse and Winter Vegetables Spiced Turmeric Broth with Roasted Vegetables Winter Rolls Almond-Stuffed Vine Leaves Summer Herb Broth with Cannellini and Pistou Zen Vegetables with Soy and Sesame Smoky Kombu and Kale Chips Vegetable, Nut and Seaweed Fritters Seaweed, Shredded Roots and Avocado Salad Silken Tofu with Seaweed Dressing

Chapter 8: Afters

Roasted Pineapple, Coconut and Kaffir Lime Sorbet Toasted Marzipan Ice Cream Beet, Cardamom and Black Currant Frozen Yogurt Geranium Leaf Frozen Yogurt with Berry Ripple Fig and Leaf Ice Cream with Fresh Figs Macaroon and Passion Fruit Curd Tart Cinnamon, Apple and Walnut Cake Blood Orange and Olive Oil Cake with Almonds Carrot and Lemon Polenta Drizzle Cake Date, Cocoa and Pecan Cookies Chocolate-Muscovado Layer Cake Kumquat, Cardamom and Pistachio Syrup Cake Chocolate-Beet Spelt Loaf Coconut-Raspberry Cakes Pear and Rosemary Tarts Pears in Black Mulberry and Red Wine Sauce Vegan Chocolate Mousse with Walnut-Sesame Brittle Cashew, Date and Vanilla Freezer Cakes Salted Chocolate and Almond Truffles

Chapter 9: Pantry

Roasted Tomato and Pickled Lemon Relish Sweet Pepper and Chile Jam Spiced Mustard Walnut-Sesame Crunch Warm Tahini Dressing Pickled Sour Cherries Sesame Seed Za’atar Vegetarian “Fish” Sauce Sriracha Mayonnaise with Scallions Sweet Miso and Seaweed Relish Vegetarian Nuoc Cham Sambal Oelek (Chile Paste) Quick Vietnamese Pickles Kombu Stock (or “Dashi, No Tuna”) Caramelized Peanut Sauce Four Essential Pastry Recipes Sweet-Sour Tamarind Sauce Spiced Bay Leaf Salt Thai-Style Roasted Chile Paste

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