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CLARKSON POTTER

Copyright 2013 by Martha Stewart Living Omnimedia, Inc.

All rights reserved.
Published in the United States
by Clarkson Potter/Publishers,
an imprint of the Crown Publishing Group,
a division of Random House, Inc.,
New York.
www.clarksonpotter.com
www.marthastewart.com
CLARKSON POTTER is a trademark
and POTTER with colophon
is a registered trademark of Random House, Inc.
Some photographs and recipes originally
appeared in Martha Stewart Living Omnimedia publications.
Library of Congress Cataloging-in-Publication Data
Meatless / more than 200 of the very best
vegetarian recipes from the editors of
Whole Living magazine; foreword by Martha Stewart.
p. cm.
Includes index.
1. Vegetarian cooking. I. Whole living magazine.
TX837.M473 2013
641.5'636dc232012013323
ISBN 978-0-307-95456-5
eISBN 978-0-307-95457-2
Printed in the United States of America
Book and cover design by Deb Wood and Jessi Blackham
Cover photographs by Andrew Purcell
Photograph credits appear on page 375.
10 9 8 7 6 5 4 3 2 1
First Edition

Skillet Greens with

Eggs and Mushrooms
Even when the refrigerator is practically bare, there are almost
always at least a few eggs, the foundation for this f ifteen-minute
dinner. Saut some mushrooms and a bunch of greens and then
crack in the eggs. Its especially delicious served over soft polenta,
or with toasted rustic bread. Serves 4
F o r t h e s a g e -c h i l e
butter (optional)

4 tablespoons ( stick)
unsalted butter

1 tablespoon small fresh
sage leaves
teaspoon crushed red
pepper flakes
For the eggs and
greens

2 tablespoons olive oil

10 ounces white button or

cremini mushrooms,
thinly sliced
Coarse salt
2 garlic cloves, thinly
sliced
6 cups sliced cooking
greens (-inch-wide
ribbons)

2 tablespoons water

2 tablespoons unsalted
butter

4 large eggs

Shaved Parmigiano-
Reggiano, for garnish

66

STOVETOP SUPPERS

Make the sage-chile butter, if desired:

Melt butter in a saucepan over
medium. Cook sage and red pepper
flakes until sage is crisp, about 3 minutes.
Remove from heat.

Make the eggs and greens: Heat

a large, heavy skillet (preferably
cast iron) over high. Swirl in olive oil.
Add mushrooms and season with salt;
cook until golden and tender, stirring
occasionally, 4 to 5 minutes. Reduce heat
to medium. Stir in garlic, greens, and the
water. Cook, stirring, until greens wilt. Add
butter, and stir until melted.

Make 4 wells in greens. Crack 1 egg

into each well. Season with salt. Cook
undisturbed 4 minutes. Remove from heat;
let stand until whites are set but yolks are
still runny, about 4 minutes more. Drizzle
with sage-chile butter, if using, garnish
with cheese, and serve.
G Per serving: 376 calories, 31.01 g fat
(14.24 g saturated fat), 261.05 mg cholesterol,
14.22 g carbohydrates, 13.61 g protein, 2.5 g fiber

Sweet Potato and

Cauliflower Gratin
An optional garnish of fried sage leaves takes this rustic gratin from
simple to spectacular. Serves 6

2 tablespoons olive oil

3 tablespoons
all-purpose flour

1 cup whole milk

1 cup water

cup plus 1 tablespoon

finely grated
Parmigiano-Reggiano
(about 1 ounce)
1

tablespoon chopped
fresh sage leaves, plus
whole leaves for
garnish (optional)

Coarse salt and freshly

ground pepper
2 pounds sweet potatoes,
peeled and sliced
inch thick
1 head cauliflower,
trimmed, quartered,
and sliced inch thick
Canola oil, for crisping
sage (optional)

Preheat oven to 350F. Heat olive oil

in a pot over medium. Add flour and
cook, stirring, 1 minute. Slowly whisk in
milk and the water. Cook, whisking, until
thickened, about 12 minutes. Remove from
heat; stir in cup cheese and the chopped
sage. Season with salt and pepper.

Pour one-third of the sauce in the

bottom of a 3-quart shallow baking
dish. Arrange a third of the sweet potato
and cauliflower in an overlapping layer,
alternating vegetables. Season with salt and
pepper. Repeat twice with remaining sauce
and vegetables. Cover with parchment, then
foil; bake until tender, about 1 hour.

Raise oven temperature to 425F.

Uncover and sprinkle with remaining
cheese. Bake until golden brown, about
20 minutes. Let stand 10minutes.

Meanwhile, if desired, heat 1 inch

canola oil in a small pot over
medium-high until shimmering. Cook a
few sage leaves at a time until crisp, about
10 seconds. Transfer to a paper towel to
drain. Season with salt. Sprinkle leaves
onto gratin and serve.

Per serving: 208 calories, 9 g fat (2 g saturated fat),

6mg cholesterol, 28 g carbohydrates, 5 g protein,
5g fiber

164

CASSEROLES AND OTHER BAKED DISHES

Broccoli Rabe
Butternut
Pizza with
Hazelnut Dough Squash Pizza
with Hazelnut
Dough
Its not just the toppings that make a pizza
greatyou can switch up the dough, too,
by adding ground hazelnuts or other nuts
such as pecans or walnuts. Serves 2
1 small bunch broccoli rabe, trimmed and cut
into 3-inch pieces
Coarse salt
2 tablespoons extra-virgin olive oil, plus more
for drizzling
red onion, very thinly sliced

1 or 2 pinches of crushed red pepper flakes

cup fine yellow cornmeal

1 ball Hazelnut Pizza Dough (page 370)

cup shaved Pecorino Romano

Preheat oven to 500F. Blanch broccoli rabe

in a pot of boiling salted water until tender,
about 1minute. Drain in a colander. Rinse under
cold running water, then drain again. Toss 1 cups
broccoli rabe with olive oil, onion, and red pepper
flakes; season with salt.

Spread cornmeal on a baking sheet. Stretch

dough into a 9-inch round; transfer to
baking sheet. Drizzle dough with oil, and arrange
broccoli rabe on top, leaving a -inch border. Bake
until crust is golden brown and cooked through,
about 20 minutes. Drizzle with more oil, top with
cheese, and serve.
Per serving: 763 calories, 43.03 g fat (6.7 g saturated fat), 7.2 mg
cholesterol, 74.91 g carbohydrates, 22.62 g protein, 3.95 g fiber

Thinly sliced squash is an unexpected and

thoroughly modern pizza topper. Hazelnuts echo the flavor of the crust. Serves 2
1 cup very thinly sliced peeled and seeded
butternut squash
Extra-virgin olive oil, for drizzling
Coarse salt

cup fine yellow cornmeal

1 ball Hazelnut Pizza Dough (page 370)

6 to 10 small fresh sage leaves (torn if large)

1 to 2 garlic cloves, thinly sliced

Toasted, skinned (see page 363), and coarsely

chopped hazelnuts, for garnish

1
2

Preheat oven to 500F. Drizzle squash with oil

in a bowl and season with salt.

Spread cornmeal on a baking sheet. Stretch

dough into a 9-inch round; transfer to
baking sheet. Drizzle dough with oil, and arrange
squash on top, leaving a
-inch border. Bake
10minutes. In same bowl, toss sage with garlic,
and drizzle with oil to coat. Sprinkle sage mixture
over pizza and continue to bake until crust is
golden brown, 10 minutes more. Garnish with
hazelnuts, drizzle with more oil, and serve.

V Per serving: 574 calories, 28.59 g fat (3.16 g saturated fat),

0mg cholesterol, 70.10 g carbohydrates, 11.91 g protein,
5.01 g fiber

248

SANDWICHES, BURGERS, AND PIZZAS

Quinoa Veggie Burgers

The best veggie burgers taste like the vegetables, grains, and seeds
from which theyre made. This one does just that, drawing flavor
and heft from mushrooms, zucchini, and quinoa. makes6
2 portobello mushrooms
(8 ounces), stemmed
and cut into
-inch
pieces

1 small zucchini

cup olive oil, plus more

for brushing

1 large shallot, minced

teaspoon crushed red

pepper flakes
1 ounce finely grated
Parmigiano-Reggiano
( cup)
2 cups cooked quinoa
(see page 371)
Coarse salt and freshly
ground pepper

1 large egg, lightly beaten

1 cups fresh w
hole wheat bread crumbs
Yogurt-Garlic Sauce
(page 369)

6 whole-wheat buns,
split and toasted

1 cup sprouts

English cucumber,
sliced
inch thick

256

SANDWICHES, BURGERS, AND PIZZAS

Pulse mushrooms in a food processor

until finely chopped; transfer to a bowl.
Coarsely grate zucchini, place on paper
towels, and squeeze to remove excess
moisture. Add to mushrooms.

Heat 2 tablespoons olive oil in a large

pan over medium. Add shallot and
red pepper flakes, and cook until softened,
about 2 minutes. Add mushrooms and
zucchini, and cook until tender, about
2minutes. Transfer to a bowl and add
cheese and quinoa; season with salt
and pepper. Let cool completely, then
stir in egg and bread crumbs. Cover and
refrigerate until firm, about 1 hour.

Heat remaining 2 tablespoons oil in

a large nonstick skillet over medium.
Shape mixture into six 1-inch-thick patties,
pressing firmly. Cook in batches until
golden brown, about 3minutes per side.
To serve, spread yogurt sauce onto buns
and sandwich with patties, sprouts, and
cucumber.
Per serving (with yogurt sauce): 496 calories, 21.28g
fat (4.2 g saturated fat), 41.28 mg cholesterol, 62.2 g
carbohydrates, 17.36 g protein, 7.01 g fiber

Pur
chas
eacopyof

MEAT
L
ES
S
atoneoft
hes
er
et
ai
l
er
s
:

CLARKSON POTTER