How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition

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The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos

Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet—health, sustainability, and ethics—continue to resonate with more and more Americans, whether or not they’re fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today’s cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.



From the Publisher

Paella with Tomatoes and Eggs from How to Cook Everything Vegetarian

MAKES: 4 to 6 servings | TIME: 35 to 45 minutes, plus resting time

My vegetarian paella starts with sofrito, a mixture of aromatics, herbs, and tomatoes, sautéed in olive oil until it becomes a thick paste. Saffron is traditional in paella but I also like to add smoked paprika. It’s also traditional to serve it with garlic mayonnaise (aïoli) but try chimichurri for a deliciously unorthodox alternative. What is not traditional is my addition of eggs, which bake into the savory rice mixture. It’s also delicious without, so I have made them optional.

No need for a paellera (a two-handled paella pan), but your pan should be wide enough to hold the grains of rice in a thin layer. This will help develop the crusty bits of rice on the bottom (called socarrat) that are the best part of the dish. Since most home cooks don’t own such a big pan, I prefer starting paella on the stove in a roasting pan or my largest skillet and moving it to the oven. To properly develop the socarrat, put the pan back on the stove for a couple of minutes before serving.

Directions

1. Heat the oven to 450°F. Warm the stock in a medium saucepan with the saffron if you’re using it. Put the tomatoes in a bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon of the olive oil. Toss gently to coat.

2. Put the remaining oil in a large ovenproof skillet over medium-high heat. Add the onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste and paprika and cook for a minute more. Add the rice and cook, stirring occasionally, until it’s shiny, another minute or 2. Carefully add the stock and stir until just combined.

3. Put the tomato wedges on top of the rice and drizzle with the juices that accumulated in the bottom of the bowl. Use a large spoon to make 4 to 6 indentations in the rice and carefully crack an egg into each. Put the pan in the oven and roast, undisturbed, for 15 minutes. Check to see if the rice is dry and just tender. If the rice looks too dry at this point and still isn’t quite done, add a small amount of stock, wine, or water. When the rice is ready, turn off the oven and let it sit for at least 5 and up to 15 minutes.

4. Remove the pan from the oven and sprinkle with parsley. If you like, put the pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

Ingredients:

3½ cups vegetable stock or water, plus more if needed

Large pinch saffron threads (optional)

1 pound fresh tomatoes, cored, cut into thick wedges, and seeded

Salt and pepper

4 tablespoons olive oil

1 onion, chopped

1 tablespoon minced garlic

1 tablespoon tomato paste

2 teaspoons smoked or other paprika

2 cups Spanish or other short-grain white rice

4–6 eggs (optional)

Chopped fresh parsley for garnish

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