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The Weekday Vegetarians Get Simple
Strategies and So-Good Recipes to Suit Every Craving and Mood: A Cookbook
0 of 2 copies available
Wait time: About 2 weeks
Jenny Rosenstrach’s bestselling cookbook, The Weekday Vegetarians, introduced home cooks to the idea that you don’t have to be a vegetarian to eat like one. In Get Simple, she shares 100 new recipes that make eating meat-free even easier, even tastier.
Jenny focuses on solutions to common misconceptions and roadblocks—like “Vegetarian cooking is so complicated!” which she counters with the skillet and sheet pan dinner chapter and recipes like a cozy Sheet Pan Gnocchi with Butternut Squash. Or, “Vegetarian dinners just aren’t filling!” which became the comfort food chapter, rich with recipes for hearty dishes like a Golden Greens Pie and Mushroom-Chard Bread Pudding. And, “I don’t want to eat pasta every single night!” as a driver for showcasing dinner-worthy bowls like Crispy Eggplant Bowls with Pistachios & Basil and Farro Piccolo with Crispy Mushrooms & Parm.
If you’re new to eating less meat and need an easy “just start here” option, go straight to Jenny’s vegetarian starter kit that mixes and matches 15 ingredients into 8 different meals, from Carbonara with Cabbage & Miso to Tostada with Eggs & Pickled Onions. And like in her first Weekday Vegetarians cookbook, home cooks will find a whole new battery of hooks, sauces, and sides that will leave you loving your meat-free nights.
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Creators
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Publisher
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Release date
August 27, 2024 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9780593580868
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EPUB ebook
- ISBN: 9780593580868
- File size: 74513 KB
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Languages
- English
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Reviews
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July 15, 2024
Rosenstrach, who confesses to eating the occasional burger but stays strictly vegetarian Monday through Friday, stresses speed and convenience in this streamlined follow-up to The Weekday Vegetarians. An introduction, filled with meandering albeit amusing stories about texts from the author’s college student daughters asking for culinary advice, includes a list of 12 “store-bought saviors” such as pesto, jarred marinara sauce, and garlic salt. Bean empanadas are made with frozen dough, as are sheet pan pizza and a puff pastry tomato tart with blue cheese. The tone is chatty, and the recipes are familiar but easy to follow, with a focus on getting dinner on the table. A section on “cozy comfort food” features soup with curry paste and tofu; salad offerings include kale with black beans and queso, and cabbage with crunchy chickpeas; among the no-fuss skillet and sheet pan dinners are roasted leeks topped with runny poached eggs and gooey beans ’n’ cheese; and hearty pasta dishes include cheesy white lasagna with frozen peas. These basic recipes never intimidate, making this ideal for the novice cook who aspires to eat less meat.
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