Everyday Raw
by Matthew Kenney
from Gibbs Smith, Publisher
Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner!
Update! Ice Cream Cone recipe directions (pg 134):
Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.
The Vegetable Dishes I Can't Live Without
by Mollie Katzen
from Hyperion
Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook. Whether you need an appetizer, a quick and easy snack for the kids, or something to accompany a main dish, this cookbook offers creative recipes and countless ways to infuse more vegetables into our diets.Both vegetarians and meat-eaters alike can benefit from these tasty and healthy side dishes, many of which you can even serve as stand-alone meals. The Vegetable Dishes I Can't Live Without is an assortment of mostly new recipes, with new twists on some old favorites. Presented in her signature style and with her classic hand-drawn illustrations, these are the recipes she loves the most, and the recipes her millions of fans will most cherish.
Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
by Johnna Albi
from St. Martin's Griffin
In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-give different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, come contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.
Recipes include:
Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
by Moosewood Collective
from Fireside
The Moosewood Collective has had big vegetarian cookbook success with other collections. The main aim of this addition to their list is to offer much-needed help to those who need recipes for speedy preparation. Most take less than 30 minutes preparation. Recipes include stir-fries, salads, sandwiches, bean dips, soups, scones, pancakes and desserts. Almost all are vegan, with dairy products offered only as optional extras, though there is a separate section on fish and eggs. Winner of the 1995 James Beard Award for vegetarian cookbooks.
Winner of the 1995 James Beard Award for Best Vegetarian Cookbook
Although many people think that cooking without meat means spending more time in the kitchen, the cooks at the world-renowned Moosewood Restaurant know this isn't so. Busy balancing home, work, and other commitments, they've been cooking for family and friends every day of the week for over twenty years. Moosewood Restaurant Cooks at Home is the result of that experience -- over 150 carefully honed and tested recipes calling for the best ingredients, accompanied by time-saving tips and planning suggestions, add up to a delicious whole-foods cuisine that is versatile and healthful and can be prepared with a minimum of effort.
This book contains dishes full of exciting flavors, sure to please every taste, from savory soups to substantial main-dish salads, from hearty stews to palate-teasing "small dishes." Sauces, salsas and dressings, and a collection of almost-instant desserts turn the simplest meal into an occasion.
Chapters on techniques and menu planning, lists of recipes for special needs, including nondairy and vegan fare and kid-pleasing food, as well as an in-depth guide to stocking the meatless pantry (including a list of recommended convenience foods), make Moosewood Restaurant Cooks at Home the essential companion to everyday cooking.
Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden
by Jeanne Kelley
from Running Press
From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
by Madison Area Community Supported Agriculture Coalition
from Jones Books
This informative and easy-to-use cookbook celebrates sustainable farming with a wide array of scrumptious recipes for seasonal, farm-fresh produce. From peas, peppers and potatoes to basil, bok choy, and burdock root, From Asparagus to Zucchini highlights the best of seasonal cuisine from around the country.
Revised and updated third edition features:420 recipes, 80% new, 100% are originalRecipes and information for more than 50 vegetables and herbsDishes from growers, farm members, and home cooks who love vegetablesSpecial sections on community supported agriculture, the benefits of eating locally, seasonal cooking, recipes for kids, and much, much more!
How to Pick a Peach: The Search for Flavor from Farm to Table
by Russ Parsons
from Houghton Mifflin
"Eat locally, eat seasonally." A simple slogan that is backed up by science and by taste. The farther away from the market something is grown, the longer it must spend getting to us, and what eventually arrives will be less than satisfying. Although we can enjoy a bounty of produce year-round -- apples in June, tomatoes in December, peaches in January -- most of it is lacking in flavor. In order to select wisely, we need to know more. Where and how was the head of lettuce grown? When was it picked and how was it stored? How do you tell if a melon is really ripe? Which corn is sweeter, white or yellow?
Russ Parsons provides the answers to these questions and many others in this indispensable guide to common fruits and vegetables, from asparagus to zucchini. He offers valuable tips on selecting, storing, and preparing produce, along with one hundred delicious recipes. Parsons delivers an entertaining and informative reading experience that is guaranteed to help put better food on the table.
Mycelium Running: How Mushrooms Can Help Save the World
by Paul Stamets
from Ten Speed Press
More mushrooms, less pollution! Yes, you heard right: growing more mushrooms may be the best thing we can do to save the environment. Microscopic cells called "mycelium"—the fruit of which are mushrooms —recycle carbon, nitrogen, and other essential elements as they break down plant and animal debris in the creation of rich new soil. What fungi expert Paul Stamets has discovered is that mycelium also breaks down hydrocarbons —the base structure in many pollutants. So, for instance, when soil contaminated with diesel oil is inoculated with strains of oyster mushroom mycelia, the soil loses its toxicity in just eight weeks. In MYCELIUM RUNNING, Stamets discusses this revolutionary trend in mushroom cultivation and provides tips for choosing the appropriate species of fungi for various environmental purposes.
The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market
by Linda Ziedrich
from Harvard Common Press
Pickling food seems like a form of culinary alchemy to most of us. Or we recall it as something grandmothers used to do, laboring over heaps of vegetables and huge, steaming kettles to turn out jars of jewel-like pickles and piquant chutneys.
In the first chapter of The Joy of Pickling, Linda Ziedrich demystifies the pickling process. She explains the difference between fresh pickles made with vinegar and longer-keeping, salt-preserved, fermented pickles. Her detailed explanation of canning methods, including low-temperature pasteurization, shows how to avoid risky problems.
After reading the opening of this pickle primer, go straight to the "Quick" and "Freezer Pickle" chapters and discover how easy it is to make Green Olives with Lemon and Thyme and Freezer Dill Slices without any sterilizing, boiling, or safety issues. In addition, you get to enjoy them within 24 hours. When you are more confident, let Ziedrich guide you through pickling Spicy Broccoli, Pig Ears, Korean Kimchi, and Irish Corned Beef. Her three recipes for pickled eggs are also bound to please. --Dana Jacobi
Turn the colors and flavors of the harvest into a year-round delight.
Sneaky Veggies: How to Get Vegetables Under the Radar & Into Your Family
by Chris Fisk
from Sterling
Start with snacks and desserts, then move to sandwiches and pizza, and soon your family will be eating an entire healthy meal!
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