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eat your
Vegetables
Bold Recipes for the Single cook
Joe Yonan
Photography by Matt Armendariz & Adam Pearson
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Contents
1 Preface
5 Acknowledgments
Chapter 1
Salads and Dressings
16 Asian Bean and Barley Salad
Chapter 2
Sandwiches and Soups
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45 Grilled Kimcheese
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Chapter 4
On the Stovetop
100 Fusilli with Corn Sauce
102 Pasta with Squash and Miso
103 Spaghetti with Root-to-Leaf Radish
105 Risotto with Greens and Zucchini
106 Spicy Basil Tofu Fried Rice
107 Pepper-Crusted Tofu with Broccoli Stir-Fry
Chapter 3
Baking, Roasting,
and Broiling
74 Baby Eggplant Parm
85 Spinach Enchiladas
86 Roasted Sweet Potato with Coconut,
Dates, and Walnuts
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Chapter 5
Sweets
128 Faux Tart with Instant Lemon Ginger
Custard
130 Summer Berry Tart in a Jar
Sidebar: more ideas for tarts
in jars 131
Chapter 7
Recipes for the Fridge,
Freezer, and Pantry
160 Almond and Coconut Granola with Ginger
and Cherries
163 Cabbage Kimchi
169 Zaatar
170 Marinated and Baked Tofu
Sidebar: a vacuum shortcut 171
Chapter 6
Entertaining
181 Resources
187 Index
195 Measurement Conversion Charts
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When I ate at Animal in Los Angeles, the last thing I expected was to be wowed by a vegetarian dish, but sure enough, a baby kale salad doused in lemon and chile oil and tossed with
Pecorino and pumpernickel crumbs was a standout on an otherwise carnivorous menu. When I
brought the idea home, I subbed pecans for the breadcrumbs and added a mushroom omelet to
turn it into a single-serving meal. Its quick to make, light, and yet satisfying (especially with
a hunk of bread). If you dont have Lemon Chile Vinaigrette (page 26) on hand, make some! Or
you can substitute freshly squeezed lemon juice, chile oil, and a little salt.
or two more until the egg isnt runny on top. Spoon the mushrooms down the middle and fold the eggs over the mushrooms
to form an omelet. Cook briefly on each side, until the omelet
is just cooked through. Transfer it to a cutting board to cool.
Toss the massaged kale with the vinaigrette in a serving
bowl. Once the omelet has cooled, chop it into bite-sized pieces.
Add the omelet pieces and Pecorino to the kale and toss to combine, then grind a generous amount of pepper on top. Sprinkle
on the pecans, and eat.
24
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Eat Your
Vegetables
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After Kimchi Deviled Eggs (page 146), this sandwich was my second foray into using the
Korean staple to liven up American comfort foods. Since its punch reminded me of the pimento
in the classic Southern cheese dip, I thought, why not try it in a sandwich with cheese? So
simple, so perfect. The play between spicy, crunchy kimchi, sharp cheese, and sweet pear has
made this one of my go-to meals whenever my fridge is emptier than usual. Omnivores, the
sandwich also takes nicely to the addition of a little ham, but its gorgeous without it.
Grilled Kimcheese
Brush the bread slices with oil on one side. Layer the bare
(nonoiled) side of one slice with cheese, kimchi, and pear slices.
Drizzle with a little Sriracha if you want the sandwich to be
particularly spicy. Top with the other bread slice, unoiled side
facing in, and press with your hand to flatten.
1/4
1/4
Sriracha (optional)
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