The Meat Lover's Meatless Celebrations: Year-Round Vegetarian Feasts

contents......Page 7
INTRODUCTION......Page 16
FALL......Page 36
AUTUMN HARVEST HOOTENANNY......Page 37
EGGPLANT TIMPANO......Page 38
ROASTED LEEKS WITH ROMESCO SAUCE......Page 41
STIR-FRIED SNAP BEANS WITH WALNUTS......Page 43
KOD’S DARK ‘N’ STORMY PEAR CRISP......Page 44
HALLOWEEN......Page 46
SWEET POTATO HUMMUS......Page 101
CARROT-FENNEL SOUP......Page 81
CHICKPEA FRIES WITH FINGER-LICKING BARBECUE SAUCE......Page 174
SWEET POTATO–PESTO GRATIN......Page 67
ROASTED DELICATA BOATS WITH RED RICE STUFFING......Page 60
PUMPKIN PUDDING WITH MOLASSES COOKIES......Page 73
DIWALI......Page 47
SPICED NUTS, INDIAN STYLE......Page 48
SPINACH PAKORAS......Page 49
BROWN RICE–PISTACHIO PILAF......Page 52
TOFU TIKKA KEBABS WITH KICKY KETCHUP......Page 53
POACHED PEARS WITH SAFFRON-TEA SAUCE......Page 55
ELECTION NIGHT......Page 57
LENTIL “MEATBALL” SUB WITH MARINARA SAUCE......Page 107
STROMBOLI......Page 98
TROPICAL FRUIT PLATE WITH CHILE-LIME SALT......Page 128
APPLE-ROSEMARY-WALNUT PIE WITH ENLIGHTENED PIE DOUGH......Page 70
CHOCOLATE PUDDING......Page 189
THANKSGIVING......Page 58
ROASTED RED ONIONS WITH PUMPKIN-ROSEMARY STUFFING AND ROOT VEGETABLE GRAVY......Page 61
MAPLE CRANS......Page 66
HOT BRUSSELS SPROUTS SLAW......Page 69
WINTER......Page 76
WARMING UP TO WINTER WINGDING......Page 77
POTATO-TURNIP GRATIN WITH BLUE CHEESE SAUCE......Page 78
BROILED GRAPEFRUIT ROUNDS WITH MASSAGED FRISÉE SALAD......Page 84
CRANBERRY-PISTACHIO BISCOTTI......Page 85
CHOCOLATE BARK......Page 86
HANUKKAH: HOT OIL TREATMENT......Page 87
FAMILY-STYLE LATKE......Page 88
HORSERADISH-YOGURT “CREAM”......Page 89
APPLESAUCE......Page 90
HUSH PUPPIES......Page 114
CHRISTMAS......Page 91
LENTIL PÂTÉ AND A DEMI BAGUETTE......Page 102
LIGHTENED-UP OLD-SCHOOL ONION DIP......Page 111
CREOLE-STYLE BREAD PUDDING WITH BOOZY CITRUS SAUCE......Page 119
RINGING IN THE NEW YEAR......Page 92
BLACK-EYED PEA PAELLA......Page 93
COLLARD DOLMADES......Page 95
BLOOD ORANGE GALETTE......Page 103
THE BIG GAME......Page 106
SAUTÉED BROCCOLI RABE......Page 110
QUINOA-WALNUT BROWNIES......Page 112
MARDI GRAS......Page 113
RED BEANS AND (BROWN) RICE......Page 115
CAJUN BLACKENED TOFU......Page 118
ISN’T IT ROMANTIC: TABLE FOR TWO, EVEN WHEN IT’S NOT VALENTINE’S DAY......Page 129
LONG NOODLES WITH SALTED BLACK BEANS AND BOK CHOY......Page 125
SAINT PATRICK’S DAY......Page 131
SPLIT PEAS AND CARROTS (AND TURNIPS, TOO) STEW......Page 132
RAW KALE SALAD......Page 134
POTATO PIE......Page 135
GUINNESS GINGERBREAD......Page 137
SPRING......Page 138
SPRING FORWARD FEAST......Page 139
JUMBO PASTA SHELLS WITH KALE PESTO AND WHITE BEANS......Page 140
SPRING FORWARD SOUP......Page 143
SPANAKO-BARLEY......Page 145
JAM-DOT COOKIES......Page 147
EASTER......Page 149
EASTER EGG RADISH SNACK......Page 150
ROASTED ASPARAGUS WITH GREMOLATA AND ALMOND STAR DUST......Page 172
RHUBARB-STRAWBERRY FOOL......Page 173
PASSOVER......Page 151
ARUGULA MATZO LASAGNA......Page 152
SPRING BREAK PATTY PARTY......Page 154
GREEK PATTY......Page 155
THOUGHTS FOR A PRESERVING PARTY (SUMMER) GREEK-STYLE CHICKPEA PATTIES WITH FETA-YOGURT SAUCE......Page 156
JAMAICAN PATTY......Page 157
PINEAPPLE SALSA......Page 158
SOUTHERN-FRIED CHICKPEA PATTIES WITH FINGER-LICKING BARBECUE SAUCE......Page 159
CARAMELIZED ONIONS......Page 161
FINGER-LICKING BARBECUE SAUCE......Page 162
JICAMA SALAD......Page 163
RHUBARB BUCKLE......Page 164
FRO-YO AFFOGATO......Page 219
SALUTING MOM AND DAD......Page 165
CHICKPEA CREPES WITH ZESTY MASHED POTATOES AND INDIAN-SPICED SPINACH SAUCE......Page 167
DOUBLE BLACK BEAN BURGERS......Page 175
SLICED TOMATOES AND CUCUMBERS CAESAR-Y ROMAINE SALAD, HOLD THE TOFU CROUTONS......Page 177
BLUEBERRY BUCKLE......Page 180
CINCO DE MAYO......Page 181
SANDRA’S SOPES WITH SOFRITO-SEASONED BLACK BEANS......Page 182
PICO DE GALLO, PINEAPPLE SALSA......Page 186
STRAWBERRY AND PEPITA SALAD......Page 188
SUMMER......Page 190
SAVORING SUMMER SHINDIG......Page 191
ROASTED OR GRILLED OKRA......Page 192
CORN PUDDING......Page 193
BARBECUED BAKED EGGPLANT......Page 195
PLUM GALETTE......Page 197
MOVEABLE FEAST/DINING AL FRESCO......Page 200
GARLIC SCAPE PESTO–STUFFED CHERRY TOMATOES......Page 204
KOD’S PB & BÁNH MÌ......Page 123
GRILLED ZUCCHINI HERO......Page 208
KID-FRIENDLY MENU IDEAS......Page 201
FOURTH OF JULY......Page 203
TWO-BEAN AND BLUEBERRY SALAD......Page 205
WOK SALAD......Page 211
CHERRY PIE WITH ENLIGHTENED PIE DOUGH......Page 213
VANILLA-HONEY FROZEN YOGURT......Page 217
PUTTING UP SEASONAL PRODUCE: KOD’S PRESERVED PANTRY......Page 220
BLUEBERRY JAM......Page 223
STRAWBERRY JAM......Page 224
LUCY’S PICKLED JALAPEÑO PEPPERS......Page 225
MAPLE CRANS......Page 226
VANILLA-HONEY FROZEN YOGURT WITH SEASONAL FRESH FRUIT......Page 227
A WEEK OF MENUS AND HOW TO GET A HEAD START ON YOUR WEEK......Page 228
CONVERSION CHART......Page 230
Stocking the Pantry......Page 231
Feeding Your Brain......Page 232
GRATITUDE......Page 233
INDEX......Page 235