Vegan Vegetarian Omnivore: Dinner for Everyone at the Table

338 Pages·2016·25.59 MB·English

by  Anna Thomas

Fennel and Asparagus Ribbon Slaw (here)
To My Christmas Eve Family . . . Beginning with my own family, Chris
and Teddy, Eve and Tomás . . . and including with open arms the families
who became my larger tribe, the comrades in the kitchen, the cast of
regulars, and the friends from far-off places who joined when they could. I
love you all.
CONTENTS
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INTRODUCTION
PART ONE: HOLIDAYS AND CELEBRATIONS MENUS FOR THE BIG
OCCASIONS
Menus for the Big Occasions
Thanksgiving for Everyone
The Great Pumpkin
My Christmas Eve
Italian Style: For Christmas, New Year’s, or any celebration
Cocktails on New Year’s Eve
Easter Brunch
PART TWO: RECIPES AND EVERYDAY MENUS
APPETIZERS, PESTOS, SPREADS, AND DIPS
Appetizers
Rosemary Flatbread with truffle honey
Crostini, plain or garlic
Charred Red Pepper Crostini two ways
Crostini with Ricotta and Blistered Cherry Tomatoes
Crostini with Sweet-and-Sour Glazed Beets two ways
Skillet-Blistered Padrón Peppers
Chard and Parsley Frittata with lemon, pepper, and goat cheese
Basque-Style Tortilla Española
Miniature Black Bean and Chipotle Quesadillas
Pestos, Spreads, and Dips
Spicy Cilantro and Mint Pesto;
Parsley Pesto;
Basil Pesto
Pumpkin-Seed Pesto
Carrot-Top Pesto
Mojo Verde with Mint
Fresh Fava Bean Puree with garlic and mint
Cannellini and Garlic Spread
Beluga Lentil and Caramelized Onion Puree
Roasted Eggplant and Poblano Chile Spread
Muhamarra: Walnut, Red Pepper, and Pomegranate Spread
Green Olive Tapenade with pine nuts
Feta Cheese and Yogurt with Herbs;
Fresh Ricotta with Herbs
CONDIMENTS
Salsas, Relishes, and Other Flavor Spikes
Guajillo Chile Salsa with Tomatillos;
Salsa Roja;
Salsa Negra
Chipotle Sauce;
Chris’s Sweet Onion and Chipotle Relish
Pico de Gallo
Raw Persimmon and Jalapeño Salsa
Salsa Verde: Fresh Green Chile Salsa;
Guacamole with Salsa Verde
Cranberry Sauce with Oranges and Wine
Raw Cranberry and Fuyu Persimmon Relish
Sweet-and-Sour Glazed Beets
Quick Pickled Onions
Sauces, Vinaigrettes, and Marinades
Basic Tomato Sauce;
Cumin-Scented Tomato Sauce
Simple Tomato and Meat Sauce for Pasta
Jalapeño-Spiked Roasted Tomato Sauce
Salsa Romesco
Fresh Cranberry Vinaigrette
Fresh Ginger and Citrus Vinaigrette;
Ginger, Citrus, and Chile Vinaigrette
Agave Lemon Vinaigrette;
Agave Lime Vinaigrette;
Citrus Glaze
Miso Marinade;
Miso Vinaigrette
SALADS
Center-of-the-Plate Salads
Winter Kale Salad with Asian Pears and Celery Root
Summer Chop Salad with Corn and Pepper Salsa
MENU: A SALAD SUPPER FOR THE HEAT WAVE
Raw Chard and Fennel Salad with cannellini
Summer Farro Salad with Tomatoes, Seared Onions, and Fennel
My Polish Chopped Vegetable Salad
Bulgur Salad with Romesco Sauce and marinated heirloom tomatoes
Spring Market Salad with Farro
Tabbouleh Variations
MENU: NO ONE EATS MEZZE ALONE
Kabocha Squash and Tuscan Kale Salad with Mixed Grains
Succotash with Scarlet Quinoa
Winter Quinoa Salad with smoked cheese and walnuts
A Note for Sausage Lovers
Roasted Beets and Beluga Lentils;
Le Puy Lentils and Beets with green beans, mint, and salt-preserved lemon
Marinated Cannellini with Olives and Roasted Peppers;
Spicy Marinated Chickpeas
Warm Lentil and Root Vegetable Salad with mustard vinaigrette
Companion Salads
Fattoush with Purslane;
Armenian Summer Salad
Fennel and Asparagus Ribbon Slaw
Farmers’ Market Tomato Salad
Carrot and Cilantro Slaw
Watermelon and Cucumber Salad with lime vinaigrette, pickled red onions, and feta cheese
Tatsoi and Radicchio Salad with fresh cranberry vinaigrette
Watercress and Chicory with pumpkin seeds;
Chicory and Kale with Agave Vinaigrette
Parsley and Radish Salad
Yam Salad with Cumin and Mint;
Moroccan Yam Salad with Preserved Lemon
Shaved Brussels Sprout and Peanut Salad
SOUP
A Meal in a Bowl
My Best Tortilla Soup with black beans and avocados
Super-Simple Vegetable Broth
Tomato Soup with Chickpeas and Moroccan Spices
Easy Fish Soup from Easy Vegetable Soup
MENU: A SOUP SUPPER FOR ALL OF US
Old-Fashioned Winter Minestrone
Asian-Style Noodle Bowl
Smoky Split Pea Soup with garnishes
Companion Soups
Roasted Red Pepper Soup with Tomatoes
Parsnip and Apple Soup
Red Lentil Soup with Japanese Yams and Carrots
White Gazpacho with cucumbers and grapes
PASTA, POLENTA, RISOTTO
Rules for Pasta
Spaghetti with Garlic and Oil;
Summer Pasta with Garlic and Cherry Tomatoes
Teddy’s Fusion Arrabiata
Penne Rigate with Garlic, Rapini, and Sautéed Breadcrumbs
Warm Noodle Salad with Ginger-Sesame Sauce
Fresh Corn Polenta
Polenta Torta with Roasted Squash and onion marmalade
A Word About Risotto
Winter Squash Risotto with Sage and Pine Nuts
MENU: RISOTTO AS YOU LIKE IT
Lemon Risotto with sautéed fresh fava beans
Spinach and Herb Risotto with Oyster Mushrooms;
Spinach and Sorrel Risotto
Barlotto with Braised Greens, Currants, and Pine Nuts
PILAFS, GRAINS, AND STUFFED VEGETABLES
Basic Farro
Basic Quinoa
Farro and Black Rice Pilaf
Red Quinoa and Pumpkin-Seed Pilaf
MENU: PILAF AND FRIENDS
Fried Black Rice with Peanuts
Farro with Lentils and Lavender
Peppers and Tomatoes Stuffed with Rice and Lentil Pilaf;
and with Lamb
Poblano Chiles Stuffed with Quinoa and Corn;
and with Pork
A Word About Charring and Peeling Peppers
The Great Stuffed Pumpkin
PIZZA AND OTHER SAVORY PIES
Tomato and Tomato Pizza with garlic slices;
Sweet Onion Pizza;
Potato and Mushroom Pizza
Pi Day Pie: Onion, Red Pepper, and Spinach Galette with Three Cheeses;
Green Galette with spinach, potatoes, and basil
Onion Agrodolce Galette
Kabocha Squash and Kale Galette
Olive Oil Bread Dough, regular and large batch
MENU: LET’S HAVE A PIE
Eight-Vegetable Cobbler;
Chicken and Vegetable Cobbler
Christmas Eve Pierogi with potato filling or cabbage filling;
Vegan Pierogi
VEGETABLES
Center-of-the-Plate Vegetables
Ratatouille from the Charcoal Grill
MENU: VEGETABLES IN THE CENTER
Braised Winter Vegetables
Rajas con Hongos: Poblano Peppers with Portobello Mushrooms in a Skillet
Citrus-Glazed Roasted Root Vegetables
Roasted Winter Vegetable Antipasto with rosemary and garlic
Roasted Wild Mushrooms
Sherry-Glazed Roasted Brussels Sprouts with fennel, red onions, and parsnips
Farmhouse Mushroom Ragout
MENU: SUNDAY DINNER COMFORT FOOD
Potatoes and Poblanos in a Skillet
Gratin of Potatoes, Leeks, and Cabbage
Vegetable Small Plates and Side Dishes
Champiñones al Ajillo: Mushrooms in Garlic and Parsley
Blistered Cherry Tomatoes
Braised Chard with Raisins and Pine Nuts
Sautéed Kale with Garlic
Charred Zucchini with Lemon and Mint
A Word About Stir-Fry
Stir-Fried Asparagus and Mushrooms
MENU: STIR-FRY IS A VERB!
Stir-Fried Japanese Turnips and Carrots with Ginger
Spinach with Sesame Dressing
Steamed Green Beans and Carrots in Charmoula Sauce
Calabacitas: Warm Salad of Stewed Squash, Corn, and Peppers
Harvest Bread Stuffing in a Casserole
Curried Roasted Cauliflower;
Curried Cauliflower Salad
Roasted Potato Wedges with Mojo Verde;
Roasted Spring Potatoes with Green Garlic
Casserole of Roasted Yams with Green Chiles
Crisp Roasted Green Beans;
Roasted Asparagus with Garlic Slivers
Roasted Cipollini and Green Beans
BEANS AND LEGUMES
A Word About Cooking Beans
Red Lentil Dal with Tomatoes and Whole Spices
Spicy Black Beans;
Refried Black Beans
MENU: TACO NIGHT AT HOME
Black Bean Chili two ways, one with turkey
White Bean Chili two ways, one with chicken
Western-Style Bean and Potato Stew
Amber-Glazed Tofu
Teriyaki Grilled Tofu
Spicy Tofu Salad on cold soba noodles with orange—ginger glaze
See also . . .
Miniature Black Bean and Chipotle Quesadillas
Bean and legume salads (various, in the Salads chapter)