Favorite Recipes from Vegetarian Cooking for Everyone?
I may have the names of some of these recipes slightly off, but I think you'll get the gist (these are in no particular order):
1. ginger oat shorties
2. baked olives
3. roasted red pepper/tomato(e?!) tart (although I've never [and I've tried it many times] been able to get the olive oil tart dough to work well)
5. she has an Indian-inspired chickpea stew that I actually think is quite good for something not out of an Indian cookbook
6. I made the babka recipe once, and really liked it, but have never tried any other, so don't have much of a point of comparison.
7. hard-boiled eggs. OK, nothing special here, but when I use her recipe, they come out perfectly (in my mind).
8. ok, this one is a long shot (because I'm afraid I got it out of a different cookbook), but there's a Moroccan chickpea dish (all I remember is that there's mint and preserved lemons in it), that I like.
These are the ones that come to mind off the top of my head. She's got, I think, 4 or 5 cake recipes at the back that I've long meant to try (including an olive oil cake), but never have.
My favorites are the Hot & Spicy Tapenade (p. 67), Sweet, Salty & Spicy Pecans (p.90), Tofu Salad Spread (p. 129), Steamed Carrots, with mint, (p. 350), and Sweet Potato Muffins with Candied Ginger (p. 644).
I need to cook my way through more of the book. I use her recommendations for roasting peppers, too, on page 403.
My friend Michelle, who is much more of an Iron Chef than I, recommends Black Bean Quesadillas (p. 317), Chard & Onion Omelette (p. 576), Fruit Crisps (p. 688-690; yum, I'd forgotten to mention these above), and Sauteed Peppers (p. 402).
I can't remember the exact names, but here's what I've enjoyed:
- roasted eggplant dip with yogurt (but watch the garlic)
- Thai tofu and winter squash soup
- sauteed carrots with celery seed and apple cider vinegar (really great for Thanksgiving and similar meals, and I normally hate cooked carrots)
- fruit galette
- corn soup with red peppers and potatoes (someone else actually made this at a dinner party I went to, and it tasted perfectly of summer)
I like the lentil minestrone, tempeh in smoky molasses marinade and cardamom cookies. And even though the size of the book and number of recipes seems overwhelming, it's a great book just to page through. I often do that and am reminded of techniques (oh, yeah! broccoli vinaigrette!).
I love the strawberry, rhubarb, and mango compote. I make the star anise variation and I reduce the sugar (I think by 1/3) and the orange zest by 1/2. Lots of my friends have liked it too. I've had it over ice cream or eaten it straight. I'm sure it would also be good over pound cake.