We are big fans of scaling back our intake of meat. Not only is it cheaper, but the health benefits can't be denied. That said, we have no interest in a purely vegetarian diet (we are of the opinion that world free of grilled Korean short ribs would be a pretty lonely place.) This book, where vegetables take center stage in every dish, was a welcome addition to our collection. These simple, yet tasty recipes are thoughtfully assembled and clearly explained - making every dish fun to prepare and delicious to eat. We appreciated how the book was divided into sections focusing on a specific vegetable - while also providing buying tips, nutritional information and preparation / cooking instructions. This proved particularly useful when grabbing whatever ingredients looked best at our local Farmer's Market and deciding later exactly what we would do with them. Here are the dishes we chose for our cookbook blog:
•Wild Mushroom Pizza with Arugula and Pecorino - Mushrooms are a fantastic substitute for meat in dishes - especially if you can get a nice mix of different varieties. The firm texture and earthy flavor lend a complexity to this meat-free pizza. Definitely a winning dish!
•Korean Steak & Mushroom Tacos with Kimchi - Although these tacos could also be enjoyed vegetarian, the grilled skirt steak definitely made these more substantial. The spice and crunch of the kimchi was the perfect compliment to take these tacos to the next level. And, our fancy stainless steel taco holders (available here on Amazon) made these 17% more enjoyable. Really!
•Persian Cucumber Salad with Lentils and Sprouts - It was difficult to pick a favorite dish from the book but this one is definitely a contender. It was also the most surprising in how satisfying and filling it was. This was a great way to take advantage of the bounty of spring vegetables available from our local grocer.
•Rosemary-Infused Cucumber Lemonade - This drink knocked our socks off! So tangy and refreshing - a perfect summer beverage. We also wouldn’t be mad at adding some vodka in there for an adult cocktail. Also, full disclosure, we made this in our juicer (instead of a food processor) out of sheer convenience.
•Velvet Chicken with Baby Bok Choy - We usually prefer dark meat over light because chicken breasts have a tendency to dry out easily. The classic Chinese cooking method (poaching it in a tasty broth) for this velvet chicken with baby bok choy yielded juicy morsels of meat!
•Roasted Vegetable Antipasto - Want to take your roasted vegetable game to the next level? This is the dish! This is the perfect accompaniment to any main course. The funky garlic, lemon, anchovy vinaigrette really adds punch and depth to the dish.
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Reviews with images
We Spent A Week Cooking Recipes From This Book For Our Cookbook Blog. Read About Our Results Below!
We are big fans of scaling back our intake of meat. Not only is it cheaper, but the health benefits can't be denied. That said, we have no interest in a purely vegetarian diet (we are of the opinion that world free of grilled Korean short ribs would be a pretty lonely place.) This book, where vegetables take center stage in every dish, was a welcome addition to our collection. These simple, yet tasty recipes are thoughtfully assembled and clearly explained - making every dish fun to prepare and delicious to eat. We appreciated how the book was divided into sections focusing on a specific vegetable - while also providing buying tips, nutritional information and preparation / cooking instructions. This proved particularly useful when grabbing whatever ingredients looked best at our local Farmer's Market and deciding later exactly what we would do with them. Here are the dishes we chose for our cookbook blog:•Wild Mushroom Pizza with Arugula and Pecorino - Mushrooms are a fantastic substitute for meat in dishes - especially if you can get a nice mix of different varieties. The firm texture and earthy flavor lend a complexity to this meat-free pizza. Definitely a winning dish!•Korean Steak & Mushroom Tacos with Kimchi - Although these tacos could also be enjoyed vegetarian, the grilled skirt steak definitely made these more substantial. The spice and crunch of the kimchi was the perfect compliment to take these tacos to the next level. And, our fancy stainless steel taco holders (available here on Amazon) made these 17% more enjoyable. Really!•Persian Cucumber Salad with Lentils and Sprouts - It was difficult to pick a favorite dish from the book but this one is definitely a contender. It was also the most surprising in how satisfying and filling it was. This was a great way to take advantage of the bounty of spring vegetables available from our local grocer.•Rosemary-Infused Cucumber Lemonade - This drink knocked our socks off! So tangy and refreshing - a perfect summer beverage. We also wouldn’t be mad at adding some vodka in there for an adult cocktail. Also, full disclosure, we made this in our juicer (instead of a food processor) out of sheer convenience.•Velvet Chicken with Baby Bok Choy - We usually prefer dark meat over light because chicken breasts have a tendency to dry out easily. The classic Chinese cooking method (poaching it in a tasty broth) for this velvet chicken with baby bok choy yielded juicy morsels of meat!•Roasted Vegetable Antipasto - Want to take your roasted vegetable game to the next level? This is the dish! This is the perfect accompaniment to any main course. The funky garlic, lemon, anchovy vinaigrette really adds punch and depth to the dish.
Top reviews from the United States
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Reviewed in the United States on June 16, 2019
•Wild Mushroom Pizza with Arugula and Pecorino - Mushrooms are a fantastic substitute for meat in dishes - especially if you can get a nice mix of different varieties. The firm texture and earthy flavor lend a complexity to this meat-free pizza. Definitely a winning dish!
•Korean Steak & Mushroom Tacos with Kimchi - Although these tacos could also be enjoyed vegetarian, the grilled skirt steak definitely made these more substantial. The spice and crunch of the kimchi was the perfect compliment to take these tacos to the next level. And, our fancy stainless steel taco holders (available here on Amazon) made these 17% more enjoyable. Really!
•Persian Cucumber Salad with Lentils and Sprouts - It was difficult to pick a favorite dish from the book but this one is definitely a contender. It was also the most surprising in how satisfying and filling it was. This was a great way to take advantage of the bounty of spring vegetables available from our local grocer.
•Rosemary-Infused Cucumber Lemonade - This drink knocked our socks off! So tangy and refreshing - a perfect summer beverage. We also wouldn’t be mad at adding some vodka in there for an adult cocktail. Also, full disclosure, we made this in our juicer (instead of a food processor) out of sheer convenience.
•Velvet Chicken with Baby Bok Choy - We usually prefer dark meat over light because chicken breasts have a tendency to dry out easily. The classic Chinese cooking method (poaching it in a tasty broth) for this velvet chicken with baby bok choy yielded juicy morsels of meat!
•Roasted Vegetable Antipasto - Want to take your roasted vegetable game to the next level? This is the dish! This is the perfect accompaniment to any main course. The funky garlic, lemon, anchovy vinaigrette really adds punch and depth to the dish.
We Spent A Week Cooking Recipes From This Book For Our Cookbook Blog. Read About Our Results Below!
Reviewed in the United States on June 16, 2019
We are big fans of scaling back our intake of meat. Not only is it cheaper, but the health benefits can't be denied. That said, we have no interest in a purely vegetarian diet (we are of the opinion that world free of grilled Korean short ribs would be a pretty lonely place.) This book, where vegetables take center stage in every dish, was a welcome addition to our collection. These simple, yet tasty recipes are thoughtfully assembled and clearly explained - making every dish fun to prepare and delicious to eat. We appreciated how the book was divided into sections focusing on a specific vegetable - while also providing buying tips, nutritional information and preparation / cooking instructions. This proved particularly useful when grabbing whatever ingredients looked best at our local Farmer's Market and deciding later exactly what we would do with them. Here are the dishes we chose for our cookbook blog:Reviewed in the United States on June 16, 2019
•Wild Mushroom Pizza with Arugula and Pecorino - Mushrooms are a fantastic substitute for meat in dishes - especially if you can get a nice mix of different varieties. The firm texture and earthy flavor lend a complexity to this meat-free pizza. Definitely a winning dish!
•Korean Steak & Mushroom Tacos with Kimchi - Although these tacos could also be enjoyed vegetarian, the grilled skirt steak definitely made these more substantial. The spice and crunch of the kimchi was the perfect compliment to take these tacos to the next level. And, our fancy stainless steel taco holders (available here on Amazon) made these 17% more enjoyable. Really!
•Persian Cucumber Salad with Lentils and Sprouts - It was difficult to pick a favorite dish from the book but this one is definitely a contender. It was also the most surprising in how satisfying and filling it was. This was a great way to take advantage of the bounty of spring vegetables available from our local grocer.
•Rosemary-Infused Cucumber Lemonade - This drink knocked our socks off! So tangy and refreshing - a perfect summer beverage. We also wouldn’t be mad at adding some vodka in there for an adult cocktail. Also, full disclosure, we made this in our juicer (instead of a food processor) out of sheer convenience.
•Velvet Chicken with Baby Bok Choy - We usually prefer dark meat over light because chicken breasts have a tendency to dry out easily. The classic Chinese cooking method (poaching it in a tasty broth) for this velvet chicken with baby bok choy yielded juicy morsels of meat!
•Roasted Vegetable Antipasto - Want to take your roasted vegetable game to the next level? This is the dish! This is the perfect accompaniment to any main course. The funky garlic, lemon, anchovy vinaigrette really adds punch and depth to the dish.
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