In My Kitchen: A Collection of New and Favorite Vegetarian Recipes

155 Pages·2017·30.32 MB·English

by  Deborah Madison

CONTENTS
Introduction
A Few Things I’ve Learned about Vegetarian Cooking
About the Ingredients
The Recipes
A
Artichoke and Scallion Sauté over Garlic-Rubbed Toast
Roasted Asparagus and Arugula with Hard-Cooked Eggs and Walnuts
Anise Seed Shortbread with Star Anise Impressions
B
Green, Yellow, or Purple Beans with Sun Gold Tomatoes and Opal Basil
Rio Zape Beans with Smoked Chile
Golden Beets with Mâche, Pickled Shallots, and Purple Orach
Berries Scented with Rose Geranium Leaves and Flowers
Black-Eyed Peas with Yogurt-Tahini Sauce and Three Green Herbs
Black Rice with Mixed Beets, Their Greens, Avocado, Feta, and Pomegranate Seeds
Breakfast Bread with Rosemary and Lemon
Broccoli with Roasted Peppers, Feta, Olives, and Herbs
Yeasted Buckwheat Waffles
Smoky-Spicy Butter for Three Orange Vegetables
Bulgur and Green Lentil Salad with Chickpeas and Preserved Lemon
C
Savoy Cabbage, Leek, and Mushroom Braise on Toast with Horseradish Cream
Warm Red Cabbage Salad with Togorashi Tofu Crisps
Carrot Soup with Zesty Relish or Smoky-Spicy Butter
Cauliflower and Sweet Peppers, Saffron, Parsley, and Olives
Roasted Cauliflower with Romesco Sauce and a Shower of Parsley
Celery Root and Potato Mash with Truffle Salt
Silky Braised Chard and Cilantro
Chard Stems with Lemon
Chard and Saffron Flan in an Almond Crust with Spring Greens
A Cheese Soufflé—My Go-To Recipe
Citrus and Avocado with Lime-Cumin Vinaigrette and Shredded Greens
Collards Simmered in Coconut Milk with Shallots
Corn, Shiitake Mushrooms, and Sage with Millet
Curry Mayonnaise for Roasted Cauliflower or Steamed Broccoli
Quick Cucumber Pickles
D
Three Winter Confections Using Dried Fruit
Dried Fruits with Fennel, Sesame Seeds, and Orange Flower Water
Figs with Toasted Almonds and Anise Seed
Dates with Almond Paste or Marzipan
E
Egg Salad for Spring with Tarragon, Lovage, and Chives
Scrambled Eggs Smothered with Crispy Bread Crumbs
Eggplant Gratin with a Golden Dome of Saffron-Ricotta Custard
Roasted Eggplant, Two Ways
Roasted Eggplant on the Stovetop
Roasted Eggplant with Dill, Yogurt, and Walnuts
F
Mission Figs Roasted with Olive Oil, Honey, and Thyme
Warm Feta with Toasted Sesame Seeds
Shaved Fennel Salad with Fennel Blossoms, Fronds, and Pistachios
Trouchia: Failed-to-Catch-a-Trout Frittata
H
Herb (and Wild Green) Salad
Herb-Laced Fritters Made with Good Stale Bread and Ricotta
Hummus Worth Making
J
Roasted Jerusalem Artichoke Soup with Sunflower Sprouts and Seeds
K
Kale and Walnut Pesto with Roasted or Seared Winter Squash
Kale and Quinoa Gratin
L
Hearty Lentil Minestrone with Kale
Green Lentils with Yogurt, Sorrel, and Parsley Sauce
Red Lentil Soup with Berbere
M
Thick Marjoram Sauce for Beets (and Other Vegetables)
Masa Crêpes with Chard, Black Beans, Avocado, and Pickled Onions
Mushroom Soup for Company
Dried Porcini, Fresh Mushroom, and Whole Tomato Ragout with Seared Polenta
N
Stinging Nettle Soup with Nigella Seeds
O
Rough-Cut Oats with Dried Cherries, Raisins, and Toasted Almonds
Olive Oil, Almond, and Blood Orange Cake
Easy Pink Onion Pickles
Caramelized Onions with Vinegar and Cloves
Caramelized Onion Frittata with Sherry Vinegar
P
Pasta with Caramelized Onions and Crushed Roasted Walnuts
Pasta with Gorgonzola
White Peaches or Nectarines in Lemon Verbena Syrup
Roasted Pepper and Tomato Salad with Basil and Capers
Smoky Pimento Cheese on Cucumbers
An Improvised Platter Salad
Potato and Chickpea Stew with Sautéed Spinach
Potato and Green Chile Stew
Red Chile and Posole with Blue Corn Tortilla Chips and Avocado
Q
Quince Braised in Honey and Wine
Quinoa and Buttermilk Pancakes
Quinoa Soup with Spinach, Corn, Feta, and Cilantro
R
Seared Radicchio Draped with Mozzarella
Shredded Radicchio with a Garlicky Dressing
Rhubarb-Raspberry Compote
Brown Rice Porridge with Nut Butter and Chia Seeds
Yellow Coconut Rice with Scallions and Black Sesame Seeds
Baked Ricotta Infused with Thyme
Romesco Sauce
Roasted Fingerling Potatoes to Serve with Romesco Sauce
S
Chopped Salad with Toasted Seeds and Marjoram-Mint Dressing
Sea Greens with Cucumbers, Ginger, and Sesame
Summer Squashes with Herb Blossoms, Basil, Pine Nuts, and Parmigiano-Reggiano
Japanese Sweet Potato Soup with Ginger, Smoked Salt, and Aged Balsamic Vinegar
Sweet Potato (or Pumpkin) Pudding with Silky Persimmon Purée