Feast: Generous Vegetarian Meals for Any Eater and Every Appetite

449 Pages·2013·21.73 MB·English

by  Sarah Copeland

For my family, for teaching me how to feed body and soul.
For the eaters, let’s feast.
Text copyright © 2013 by Sarah Copeland.
Photographs copyright © 2013 by Yunhee Kim.
All rights reserved. No part of this book may be reproduced in any form without written
permission from the publisher.
ISBN 978-1-4521-2960-0
The Library of Congress has previously cataloged this title under ISBN 978-1-4521-0973-2
Designed by Alice Chau
Prop styling by Rebecca Ffrench
Food styling by Sarah Copeland
Typesetting by Helen Lee
This book is typeset in Eplica, Univers, and National.
Tabasco is a registered trademark of McIlhenny Company.
Maldon salt is a registered trademark of Maldon Crystal Salt Co.
Bundt is a registered trademark of Nordic Ware.
Microplane is a registered trademark of Grace Manufacturing, Inc.
Chronicle Books LLC
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San Francisco, California 94107
www.chroniclebooks.com
contents
INTRODUCTION
THE VEGETARIAN LARDER
Chapter 1
BREAKFAST & BRUNCH
Kale Shake
Savory Oats with Peas and Aged Gouda
Hot Cereal for Four Seasons
SPRING: Oats with Strawberries and “Cream”
SUMMER: Oats with Berries and Walnut Crumble
FALL: Oats with Grated Pear, Pecans, and Lemon Yogurt
WINTER: Oats with Plumped Dried Plums and Lime
Creamy Herbed Eggs
Country Eggs and Gravy with Arugula
Eggs Kimchi
Avocado-Cheese Arepas
Whole-Wheat Semolina Pancakes with Peaches
Swedish Pancakes
Apple-Rye Pancakes
Whole-Grain Hazelnut Belgian Waffles with Strawberries
High-Rising Buttermilk Biscuits
Toasted Semolina Raisin Scones
Homemade Four-Grain English Muffins
Genmaicha Granola Bars
Mustard Greens, Cheddar, and Farm Egg Breakfast Pizza
Chapter 2
LITTLE MEALS
Hummus
Roasted Broccoli, Kale, and Chickpeas with Ricotta
Green Beans with Tomatoes, Onions, and Gigantes Beans
Caprese for Four Seasons
SPRING: Pea Mash with Burrata and Mint
SUMMER: Heirloom Tomatoes with Burrata
FALL: Beets and Ricotta
WINTER: Lentils and Mozzarella
Tomato, Feta, and Red Pepper Cazuela
Herbed Goat Cheese Omelet with Cherry Tomato Crush
Turkish Eggs with Olives
Stuffed Buckwheat Crêpes
Kimchi Pancakes
Vegetable Tempura
Grilled Summer Vegetables with Spicy Miso Butter
Romesco Vegetable Platter
Lecsó
Greek Lemon and Pasta Soup
Mushroom–Almond Milk Soup
Pea Soup with Rye Croutons and Chive Blossoms
Carrot Soup with Chives and Popcorn
Kabocha Squash Soup with Spiced Fennel Butter
Celery Root Soup with Apple Butter
Yellow Tomato Gazpacho
Roasted Tomato Bisque
Chapter 3
SALADS & SIDES
The Italian Caesar (Chicory, Dandelion, Little Gem, Anchovy, Croutons)
Greek Salad
Chopped CSA-Box Salad with Torn Mozzarella
Raw Kale and Strawberry Salad
Kale and Kimchi Salad
Buttermilk Fried Tofu Salad with Greens and Asparagus
Watermelon, Cucumber, and Avocado Salad with Ricotta
Radish Salad with Aged Parmesan
Radish, Enoki, Tangerine, and Avocado Salad
Roasted Carrot, Hazelnut, and Radicchio Salad with Honey and Orange
Wild Mushroom and Little Gem Salad
More Greens Than Potato Salad
Warm Winter Vegetables with Farro
Roasted Vegetables for Four Seasons
SPRING: Asparagus with Miso Butter
SUMMER: Green Beans with Yogurt and Cinnamon
FALL: Delicata Squash with Pomegranates
WINTER: Buttered Rutabaga and Other Winter Vegetables
Moroccan Carrot Slaw
Peas with Tahini and Yogurt
Grilled Zucchini with Hazelnuts and Baby Basil
Braised Butternut Squash with Saffron and Smoked Salt
Confit French Beans
Crispy Smashed Creamer Potatoes with Rosemary
Steamed Spinach with Feta and Paprika
Chapter 4
SANDWICHES & TORTILLAS
Knife-and-Fork Grilled Portobello Sandwich
The Veggie Stack Sandwich
Arugula, Egg, and Avocado on Flatbread
Tartine for Four Seasons
SPRING: Radish, Ricotta, and Black Pepper Tartine
SUMMER: Heirloom Tomato Tartine
FALL: Endive, Pear, and Truffle Honey Tartine
WINTER: Apple, Avocado, and Gravlax Tartine
Lentil-Chickpea Burgers with Harissa Yogurt
Corn Tortillas
Baja Flour Tortillas
Soft Tacos with Mushrooms, Greens, and Onions
Stuffed Squash Blossom Soft Tacos
Pea Guacamole and Seared Halloumi Soft Tacos
Zucchini Quesadillas and Summer Tomato Salsa
Taco Truck Vegetable Burrito
Chapter 5
MEALS IN A BOWL
Cheese Grits with Black Beans and Avocado
Polenta Bowl for Four Seasons
SPRING: Polenta and Sugar Snaps
SUMMER: Polenta with Grilled Tomatoes and Zucchini
FALL: Polenta with Mushroom Pomodoro
WINTER: Polenta with Winter Salad, Poached Egg, and Blue Cheese
Quinoa Bowl with Avocado, Red Cabbage, and Walnuts
Cauliflower Curry
Red Lentils with Yogurt
Mushroom Gulyás
Somen Noodle Bowl with Broccolini and Bok Choy
Strozzapreti with Vegetable Ragu
Whole-Wheat Penne with Pumpkin, Rosemary, and Pine Nuts
Blank-Slate Baked Risotto
Barley Risotto with Radishes, Swiss Chard, and Preserved Lemon
Bottomless Pot of Bibimbap
Indonesian Rice Bowl
Chickpeas, Farro, and Sausage in Sofrito Brodo
Sweet Potato and Kale Tortilla Soup
Black Pepper Tofu Pot
Chapter 6
PLATEFULS
Angel Hair with Lentils and Oyster Mushrooms
Southern-Style Barbecue Spaghetti with Tempeh
Pasta for Four Seasons
SPRING: Orecchiette with Ricotta and Chard
SUMMER: Mushroom Agnolotti with Sweet Corn, Heirloom Tomatoes, and Arugula
FALL: Bucatini with Spicy Cherry Tomatoes, Aged Feta, and Shrimp
WINTER: Whole-Wheat Linguine with Treviso and Goat Cheese
Sunny-Side Up Yam and Black Bean Tostadas with Avocado
Artichoke Enchiladas
Back 40 Slab Pie
Baked Squash with Shallots, Oyster Mushrooms, and Herb Gremolata
Chapter 7
MEALS TO SHARE
Spring Vegetable Paella
Eggplant Parmesan Summer Supper
Roasted Tomato–Squash Tagine Fall Feast
Glazed Winter Vegetable Medley with Chestnuts and Caper Berries
Pizza for Four Seasons
SPRING: White Pizza with Arugula and Ricotta Salata
SUMMER: Heirloom Tomato Pie
FALL: Sweet Potato, Brown Butter, and Sage Pie
WINTER: Robiola, Shaved Brussels Sprouts, and Walnut Pizza
Chapter 8
SWEETS
Baked Apples
Blackberry Fool
Poached Peaches
Muskmelon Float
Chocolate Sorbet
Deep Dark Chocolate Hot Fudge
DIY Peanut Butter and Pretzel Cups
Peanut Butter and Amaranth Cookies
Pastry Shop Almond–Chocolate Chip Cookies