Eat Your Vegetables by Yonan, Joe -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Preface Acknowledgments How to Use This Book Storing and Using Up Extra Ingredients

Fresh Herbs Half an Avocado Half a Lemon or Lime Half a Jalapeño Celery Stalks (from a Bunch) Part of a Can of Beans

Chapter 1: Salads and Dressings

Asian Bean and Barley Salad Perfect Poached Egg Cold Spicy Ramen Noodles with Tofu and Kimchi Curried Broccoli and Warm Israeli Couscous Salad Kale and Mango Niçoise Salad Sidebar: Massaging Kale Lime Ginger Vinaigrette Spicy Kale Salad with Miso-Mushroom Omelet Lemon Chile Vinaigrette Smoky Cabbage and Noodles with Glazed Tempeh Tomato, Beet, and Peach Stacks Walnut Oregano Vinaigrette Basil Goddess Dressing Sesame Miso Vinaigrette Sour Plum Vinaigrette Essay: Forget the Clock, Remember Your Food

Chapter 2: Sandwiches and Soups

Curried Mushroom Bean Burgers Sloppy Vegan Joe Grilled Kimcheese Grilled Almond Butter and Dried Plum Sandwich Sidebar: More Nut Butter and Dried Fruit Sandwich Ideas Grilled Mushroom, Poblano, and Cheese Sandwich Tofu, Grilled Cabbage, and Poblano Tapenade Sandwich Grilled Greens, Chickpea, and Peppadew Sandwich Ricotta, Zucchini, and Radicchio Sandwich Juicy Bella Kale and Caramelized Onion Quesadilla Indonesian Tofu and Egg Wraps Minty Pea Soup with Pea and Feta Toast Cool, Spicy Mango Yogurt Soup Green Gumbo Sidebar: Vegetable Stock Creamy Green Gazpacho Celery Soup with Apple and Blue Cheese Bean and Poblano Soup with Cinnamon Croutons Carrot and Ginger Soup with Quick-Pickled Beet Bean and Israeli Couscous Soup Essay: Should We Stop Mocking Mock Meat?

Chapter 3: Baking, Roasting, and Broiling

Baby Eggplant Parm Cheesy Greens and Rice Gratin Asparagus with Romesco Blanco Oyster Mushroom and Corn Tart Sidebar: More Savory Tart Ideas Roasted Cauliflower and Green Beans with Chipotle Sauce Chickpea Pancake with Broccoli and Eggplant Puree Spinach Enchiladas Roasted Sweet Potato with Coconut, Dates, and Walnuts Sidebar: More Roasted Sweet Potato Ideas Sweet Potato Galette with Mushrooms and Kale Pomegranate-Glazed Eggplant Profile: The Farmer Goes to Market

Chapter 4: On the Stovetop

Fusilli with Corn Sauce Pasta with Squash and Miso Spaghetti with Root-to-Leaf Radish Risotto with Greens and Zucchini Spicy Basil Tofu Fried Rice Pepper-Crusted Tofu with Broccoli Stir-Fry Sweet Potato, Kimchi, and Greens Hash Chicken-Fried Cauliflower with Miso-Onion Gravy Enfrijoladas with Egg, Avocado, and Onion Sidebar: Grind Your Own Potato and Bean Tostadas with Avocado–Green Onion Salsa Steamed Eggplant with Miso-Tomato Sauce Szechuan-Style Tofu and Shiitake Stir-Fry Thai-Style Kabocha Squash and Tofu Curry Tomato-Braised Green Beans and New Potatoes Essay: When Paradise Gets Paved

Chapter 5: Sweets

Faux Tart with Instant Lemon Ginger Custard Summer Berry “Tart” in a Jar Sidebar: More Ideas for Tarts in Jars One-Peach Crisp with Cardamom and Honey Carl’s Chocolate-Chunk Cookies Blueberry Ginger Smoothie Sidebar: More Smoothie Ideas Blueberry Wine Refrigerator Jam Essay: The Vegetarian Restaurant Grows Up

Chapter 6: Entertaining

Kimchi Deviled Eggs Guaca-chi Ottoman Eggplant Dip Poblano Tapenade Smoky Bean and Roasted Garlic Dip Whipped Ricotta Essay: The Politics of Cooking

Chapter 7: Recipes for the Fridge, Freezer, and Pantry

Almond and Coconut Granola with Ginger and Cherries Cabbage Kimchi Grilled Cabbage Caramelized Onions Perfectly Creamy Hard-Cooked Egg Chile Oil Za’atar Marinated and Baked Tofu Sidebar: A Vacuum Shortcut Quick-Pickled Golden Raisins Hearty Greens Pot of Beans Tomato Sauce with a Kick Quick Pot of Brown Rice Summer Succotash Sidebar: Cutting Corn Kernels

Resources Selected Bibliography About the Author Index Measurement Conversion Charts

Volume Temperature Length Weight