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

422 Pages·2012·39.7 MB·English

by  Michael Natkin

Table of Contents
Title Page
Table of Contents
Photo
Copyright
Dedication
Photo
Acknowledgments
Introduction
Some Notes about Ingredients
Some Notes on Cooking Equipment
APPETIZERS AND SMALL DISHES
Tea-Smoked Lychees
Spicy Nori Seasoning for Popcorn
Grapefruit and Avocado Crudo
Seared Tofu Poke
Broiled Tofu with Miso Jam (Tofu Dengaku)
Grilled Treviso Radicchio
Chèvre with Sautéed Grapes
King Oyster Mushroom Lettuce Wraps with Ssamjang
Smoked Asparagus with a Panko-Crusted Egg
Tomato Confit and Roasted Garlic Bruschetta
Braised Belgian Endive with Sauce Gribiche
Cheddar-Battered Onion Rings
Caramelized Apple and Blue Cheese Crostini
Chana Chaat with Pappadams
Chanterelle Banh mi Bites
Paella Cakes with Manchego and Marmalade
Tempeh-Filled Potstickers (Gyoza)
Chickpea Fritters
Indian Potato Fritters (Aloo Tikki)
Blue-Potato Tarts
Risotto Balls (Arancini Di Riso)
SOUPS
Garlic Miso Broth
Roasted Maitake Mushrooms in Smoky Tea Broth
Cucumber and Dill Soup (Tarator)
Cool Tomato and Buttermilk Soup
Celery Soup with Fregola Sarda or Israeli Couscous
Butternut Squash Soup with Maple Pumpkin Seeds
Tomato-Chickpea Soup
Red Lentil and Kabocha Squash Soup with Harissa Oil
White Bean and Kale Soup
Black Bean Soup with Orange-Jalapeño Salsa
Red Pozole with Beans (Pozole Rojo De Frijol)
Spicy Corn and Potato Stew
SALADS
Green Mango Salad
Thai Tofu Salad
Classic Chopped Salad
Middle Eastern Bread Salad (Fattoush)
Golden Beet Tartare
Grilled Eggplant Salad
Ten-Minute Chickpea Salad with Feta and Basil
Persimmon, Parsley, and Olive Salad
Pear and Gouda Salad
Potato and Green Bean Salad with Arugula Pesto
Shaved Artichoke Salad with Blood Oranges
Jicama, Radish, and Orange Salad
Watermelon Radish and Watercress Salad
Latin American Green Lentil Salad
Warm Frisée Salad with Brown Butter Vinaigrette
MAIN-COURSE SANDWICHES AND TACOS
Crispy Quesadilla with Pecorino and Roasted Garlic Onion Jam
Superfrico Grilled Cheese
Iraqi-Jewish Eggplant Sandwich (Sabich)
Kouftikes de Prasa Sandwiches
Caribbean Lentil-Stuffed Flatbread (Dal Poori Roti)
Shiitake Tacos with Asian Pear Slaw
Grilled Tofu and Pepper Tacos
Indian Fry Bread Tacos
MAIN-COURSE PASTA AND NOODLE DISHES
Soba Noodles in Shiitake-Shoyu Broth with Spring Vegetables
Spaghetti with Garlic and Oil (Aglio E Olio)
Rice Vermicelli (Bun) with Ginger-Grapefruit Sauce
Fresh Fettuccine with Broccoli Rabe in a Light, Lemony Sauce
Basil Gnudi with Summer Squash
Peppery Absorption-Cooked Red-Wine Capellini
Loaded Otsu Noodles
Linguine with Mushrooms
Pappardelle with Eggplant Ragu and Fresh Ricotta
Sicilian Spaghetti with Pan-Roasted Cauliflower
Chiang Mai Curry Noodles (Khao Soi)
MAIN COURSES FROM THE STOVETOP
Chirashi Sushi
Crispy Vietnamese Crêpes (Banh Xeo)
Sichuan Dry-Fried Green Beans and Tofu
Caramel-Cooked Tofu
Red Curry Delicata Squash
Quinoa Cakes
Crispy Polenta Cakes with White Beans and Morels
Corn and Tomato Confit Risotto
Bocoles with Spicy Sweet Potatoes
Middle Eastern Rice and Lentil Pilaf (Mujadara)
Ethiopian Ful Medames
Spanish Lentil and Mushroom Stew
Eggplant and Okra Stew
Chana Masala with Mushrooms
Chili Borracho
Chickpea and Green Olive Tagine
Kimchi Stew (Kimchi Jigae) with Shiitake and Daikon
MAIN COURSES FROM THE OVEN
Aromatic Tofu Packets
Chermoula-Stuffed Eggplant
Portobello and Summer Squash Lasagna
Over-the-Top Eggplant Parmigiana
Triple-Smoky Mac & Cheese
Stuffed and Baked Polenta
Swiss Chard and Tomatillo Enchiladas
Baked Penne with Mushrooms and Fontina
SIDE DISHES
Asparagus with Nori Butter
Grilled Chinese Broccoli and Lemon
Brussels Sprout and Apple Hash
Brussels Sprout Gratin
Five-Minute Indian-Style Cabbage
Red Wine-Braised Cabbage
Stir-Fried Corn with Lemongrass
Roasted Purple Cauliflower with Sherry Vinaigrette
Lemony Celery Root (Apio)
Roasted Cipollini Onions and Beets
Spicy Tamarind-Glazed Potatoes
Potatoes and Chanterelles in Red Wine
Non-Traditional Arroz Verde
Jamaican Rice and Peas
Red Curry Fried Rice
Persian Rice Pilaf with a Crispy Crust (Chelow With Tahdig)
Brown Butter Cornbread
DESSERTS
Maple Pudding with Spiced Pecans
Mango Puffs with Lemongrass-Coconut Pudding and Black Sesame
Raspberry-Blueberry Buckle
Rustic Peach and Nectarine Crostata
Caramel Apple French Toast
Zabaglione with Roasted Plums
Sesame-Orange Sablé Cookies
Seckel Pears with Cinnamon Pastry Crumbs
Spectacular Chocolate-Espresso Brownies
Chocolate Chunk Bread Pudding
Caramelized Raisin Sundaes
Stout Chocolate Malt
Sephardic Doughnuts (Buñuelos)
Apple-Celery Sorbet
Cheese Course with Maple Pickled Pears
BREAKFAST
Buckwheat Buttermilk Pancakes
Crunchy Crusted Yeast-Raised Belgian Waffles
Dutch Baby with Sautéed Apples
Caramelized Pear and Ginger Scones
Manouri Cheese Blintzes
Huevos Ahogados
Mexican Breakfast Torta
Real Home Fries
Congee with Crispy Yuba
SAUCES, CONDIMENTS AND BASIC RECIPES
Tarragon Béchamel
Lemon-Mustard Vinaigrette
Chimichurri (Argentine Parsley Sauce)
Chermoula
Vegetarian Nuoc Cham
Rosemary-Blueberry Sauce
Grilled Pineapple Salsa
Banana Raita
Indian Sichuan Pickle
Cryo-Pickled Onions
Onion Chutney
Tomato Confit
Tomato Jam with Rosemary and Saffron
Homemade Bread Crumbs
Japanese Sesame Salt (Gomashio)
Red Curry Paste
Quick Harissa Oil
Basic Pastry Dough
Measurement Equivalents
Index

The Harvard Common Press
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Text and photographs copyright © 2012 by Michael Natkin
All rights reserved. No part of this publication may be reproduced or transmitted
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Printed in China
Printed on acid-free paper
Library of Congress Cataloging-in-Publication Data
Natkin, Michael.
Herbivoracious : a flavor revolution, with 150 vibrant and original vegetarian
recipes /
Michael Natkin.
p. cm.
Includes index.
ISBN 978-1-55832-745-0 (hardback)
1. Vegetarian cooking. 2. Cookbooks. I. Title.
TX837.N276 2012
641.5'636--dc23
2011030819
Special bulk-order discounts are available on this and other Harvard Common
Press books. Companies and organizations may purchase books for premiums or
resale, or may arrange a custom edition, by contacting the Marketing Director at
the address above.
Book design by Elizabeth Van Itallie
Front cover photograph and prop styling by Sabra Krock; food styling by Roscoe
Betsill
Cover recipe: Basil Gnudi with Summer Squash, [>]
Author photographs by Brian Smale
10 9 8 7 6 5 4 3 2 1
For my mother, Lois Natkin, whom I lost far too soon