Tuesday, 8 January 2013

Meatless - from The Kitchens of Martha Stewart Living

More Than 200 of the Very Best Vegetarian Recipes
from The Kitchens of Martha Stewart Living

Trade Paperback, 384 pages

Are you ready to start the year off right? Meatless is a beautiful book of 200 vegetarian recipes and full colour accompanying photos that will delight and inspire your vegetarian palate. Whether you are strictly veggie, flexitarian, or just looking to add more veggie dishes to your repertoire, you will find lots of simple and delicious recipes for a healthier you.

Vegetarian dishes can be vibrant, exciting, colourful, and fit for guests - and Meatless shows you how! 

Selections include:
-Small Plates to Mix and Match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms
-Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash
-Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes
-Casseroles and other Baked Dishes: Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin
-Substantial Salads: Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh
-Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos
-Pasta and Other Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes
-Simple Side Dishes: Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta “Fries”

Believe me, nobody's going to miss the meat!  

Try this sneak peek recipe for Warm Edamame Salad, from Meatless

Photo: John Kernic
Warm Edamame Salad

Using frozen edamame is a convenient way to add protein to Asian soups and salads such as this one. It gets lots of interesting textures from water chestnuts, mushrooms, and snap peas, and spicy flavors by way of fresh ginger and hot chile sauce.

Yield Serves 4 to 6


    2 tablespoons canola oil
    4 cups (12 oz) cremini mushrooms, sliced
    1 16 oz package frozen shelled edamame, thawed
    1 cup (4 oz) sugar snap peas, sliced in half
    1 teaspoon fresh ginger, peeled and minced
    1/2 cup jarred roasted red bell peppers, cut into 1/2-inch strips
    1 8 oz can sliced water chestnuts, drained
    1/2 teaspoon Sriracha chile sauce
    Coarse salt and freshly ground black pepper
    1 tablespoon toasted sesame seeds
    1 teaspoons rice wine vinegar


    Heat 1 tablespoon oil in a large pan over medium-high heat. Cook the mushrooms, stirring, until tender, 6 to 8 minutes. Transfer to a bowl and set aside.

    Add remaining oil to pan. Cook the edamame, snap peas, and ginger, stirring occasionally, until peas are tender and edamame is bright green, 3 to 5 minutes. Add the red pepper, chestnuts, Sriracha, and mushrooms and cook, stirring, until heated through. Season with salt and pepper. Remove from heat; stir in the toasted sesame seeds and vinegar. Serve hot, or refrigerate and enjoy cold.