Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes

Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes

Michael Natkin

Language: English

Pages: 320

ISBN: 1558327452

Format: PDF / Kindle (mobi) / ePub


Some of the most creative new minds in the kitchen and the most exhilarating new voices in food writing come from the world of blogs. Michael Natkin, creator of the wildly popular Herbivoracious.com, indisputably fits both of those descriptions. In Herbivoracious: A Vegetarian Cookbook for People Who Love to Eat, Natkin offers up 150 exciting recipes (most of which have not appeared on his blog) notable both for their big, bold, bright flavors and for their beautiful looks on the plate, the latter apparent in more than 80 four-color photos that grace the book. This is sophisticated, grown-up meatless cooking, the kind you can serve to company - even when your guests are dedicated meat-eaters.An indefatigable explorer of global cuisines, with particular interests in the Mediterranean and the Middle East and in East and Southeast Asia, Natkin has crafted, through years of experimenting in his kitchen and in loads of intensive give-and-take with his blog readers, dishes that truly are revelations in taste, texture, aroma, and presentation. A third of the book is taken up with hearty main courses, ranging from a robust Caribbean Lentil-Stuffed Flatbread across the Atlantic to a comforting Sicilian Spaghetti with Pan-Roasted Cauliflower and around the Cape of Good Hope to a delectable Sichuan Dry-Fried Green Beans and Tofu. An abundance of soups, salads, sauces and condiments, sides, appetizers and small plates, desserts, and breakfasts round out the recipes.Natkin, a vegetarian himself, provides lots of advice on how to craft vegetarian meals that amply deliver protein and other nutrients, and the imaginative menus he presents deliver balanced and complementary flavors, in surprising and utterly pleasing ways. The many dozens of vegan and gluten-free recipes are clearly noted, too, and an introductory chapter lays out the simple steps readers can take to outfit a globally inspired pantry of seasonings and sauces that make meatless food come alive.

Slow Cookers For Dummies

Cake Decorating for the first time

Vegan Tacos: Authentic and Inspired Recipes for Mexico's Favorite Street Food

What to Eat: Food that's good for your health, pocket and plate

Poulet: More Than 50 Remarkable Recipes That Exalt the Honest Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomato-Chickpea Soup, [>], [>] White, and Kale Soup, [>]–[>], [>] White, and Morels, Crispy Polenta Cakes with, [>]–[>], [>] Bean Sprouts Crispy Vietnamese Crêpes (Banh Xeo), [>]–[>] with Sesame Oil, [>] Béchamel, Tarragon, [>] Beet(s) and Cipollini Onions, Roasted, [>], [>] Golden, Tartare, [>]–[>] Belgian Endive, Braised, with Sauce Gribiche, [>] Belgian Waffles, Crunchy Crusted Yeast-Raised, [>], [>] Berries Raspberry-Blueberry Buckle, [>]–[>], [>].

Over medium-high heat. Add the olive oil and onion and cook, stirring, until the onion softens but doesn’t brown, 1 to 2 minutes. Add the rice and cook, stirring, until it turns translucent, about 1 minute. Add the wine and cook for 30 seconds. Begin to add the broth. Initially, add just enough to cover the rice. Reduce to a simmer. Stir occasionally—you don’t need to stir it as much as you would if you were serving this as regular risotto. Add broth occasionally, as you see it dip below the.

Pre-cooked. SERVES 8 1 HOUR AND 15 MINUTES (45 MINUTES ACTIVE) 3 tablespoons olive oil 1 medium white onion, diced 4 garlic cloves, minced 1 teaspoon kosher salt Hot red pepper flakes 2 pounds white mushrooms, sliced ¼ inch thick 1 bunch kale, stemmed and thinly sliced (about 4 cups packed) Grated zest of 1 lemon 9 cups cooked polenta (3 cups uncooked, prepared according to package directions) 2 cups Tarragon Bechamel ([>]) ¾ cup freshly grated Asiago Fresco or provolone ½.

Thin nori strips (buy them separately or cut them with scissors from a sheet) Toasted sesame seeds 24 fresh chive tips Flaky sea salt (such as Maldon) Bring a pot of well-salted water to a boil and set up an ice bath (a large bowl filled with water and lots of ice). Melt the butter in a small skillet. Crumple and tear the nori sheet into pieces and infuse over very low heat for 5 minutes. Remove from the heat and let stand for 15 minutes, then strain through a fine-mesh strainer. The nori.

Browning of peeled artichokes, or reacting with baking soda in a pancake batter. I'm talking about sour flavors, which have a place in almost any dish. Why is this? First of all, acid stimulates the palate and the production of saliva. Just imagine sucking on a lemon for a second and I bet your mouth literally waters. That is the very definition of appetizing: You are physically preparing your body to eat. Also, acid gives the sensation of cutting through fat. A sauce that might seem too rich.

Download sample

Download