‘Complete Vegetarian’ brings fresh ideas
Quick look: Eat fresh this summer and beyond with 700 vegetarian recipes. Of them, 250 are vegan and 500 are gluten free.
What’s inside: This comprehensive, 463-page, soft-cover cookbook follows the format of other volumes by America’s Test Kitchen. It’s well-organized, with title pages for each chapter listing all of the recipes and corresponding page numbers. Color labels make it quick and easy to recognize recipes as fast, vegan or gluten free – or all three.
The introduction includes a guide to vegetables from artichokes to zucchini and a photo-illustrated guide to chopping many of them. Sprinkled throughout the book are similar illustrated guides, such as “Understanding Asian Noodles,” “All About Asian Ingredients,” “All About Pasta” and “Getting to Know Lentils.” There’s even a primer on making your own tofu.
Recipes are divided into 11 chapters such as “Salads Big and Small,” “Eggs for Breakfast and Dinner” and “Small Bites and Savory Snacks.” There’s also an assortment of sides, mains, soups, sandwiches and more. Influences include Asian, Mexican and Italian. Instructions are thorough yet easy to follow and usually concise.
Look for longer recipes such as Sweet Chili Glazed Tofu, Summer Vegetable Chopped Salad, Quinoa Patties with Spinach and Sun-Dried Tomatoes, Mushroom and Leek Galette, and Cabbage and Mushroom Potstickers. Some come with small but helpful step-by-step photo illustrations. Of course, each comes with America’s Test Kitchen signature “Why This Recipe Works” explanation, which fans have come to expect.
What’s not: True to its typical format, color images accompanying recipes are rather small.
Look inside today’s Food section for the recipe for Quinoa Patties with Spinach and Sun-Dried Tomatoes.
Quinoa Patties with Spinach and Sun-Dried Tomatoes
From “The Complete Vegetarian Cookbook” by America’s Test Kitchen
1/2 cup oil-packed sun-dried tomatoes, chopped course, plus 1 tablespoon of the oil
4 scallions, chopped fine
4 garlic cloves, minced
2 cups water
1 cup pre-washed quinoa
1 teaspoon salt
1 large egg, plus 1 egg yolk, lightly beaten
2 ounces (2 cups) baby spinach, chopped
2 ounces ( 1/2 cup) Monterey Jack cheese, shredded
1/2 teaspoon grated lemon zest, plus 2 teaspoons juice
2 tablespoons vegetable oil
Heat tomato oil in large saucepan over medium heat until simmering. Add scallions and cook until softened, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in water, quinoa and salt and bring to a simmer. Reduce heat to medium-low, cover and continue to simmer until quinoa is tender, 16 to 18 minutes.
Remove pot from heat and let sit, covered, until liquid is fully absorbed, about 10 minutes. Transfer quinoa to a large bowl and let cool for 15 minutes. Stir in sun-dried tomatoes, egg and yolk, spinach, Monterey Jack and lemon zest and juice.
Line rimmed baking sheet with parchment paper. Divide quinoa mixture into 8 equal portions and firmly pack into 3 ½ -inch patties; place on prepared sheet. Refrigerate, uncovered, until patties are chilled and firm, about 30 minutes.
Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Gently lay 4 patties in skillet and cook until set and well-browned on both sides, 16 to 20 minutes, turning gently halfway through cooking. Transfer to plate and cover to keep warm. Repeat with remaining 1 tablespoon vegetable oil and patties. Serve.
Serves: 4