College Vegetarian Cooking_ Feed Yourself and Your Friends - Megan Carle [0]
Photography copyright © 2009 by Penny De Los Santos
Front cover photography copyright © 2009 Getty Images/Stockbyte
All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
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Library of Congress Cataloging-in-Publication Data
Carle, Megan.
College vegetarian cooking: feed yourself and your friends / Megan Carle and Jill Carle; photography by Penny de los Santos.
p. cm.
Includes index.
1. Vegetarian cookery. 2. Vegan cookery. I. Carle, Jill. II. Title.
TX837.C345 2009
641.5’636--dc22
2008043147
eISBN: 978-1-60774-120-6
Design by Betsy Stromberg
Food and prop styling by Jenny Martin-Wong
v3.1
Contents
Cover
Title Page
Copyright
Introduction
Kitchen Basics
Ingredients
Techniques
Tools and Equipment
Stocking Your Pantry
Chapter 1: Survival Cooking
Black Bean and Corn Soft Tacos
Tomato Tart
Vegetable Kung Pao
Tofu Tetrazzini
Pasta Primavera
Spicy Stir-Fried Greens
Cheesy Baked Tortellini
Zucchini “Casserole”
Lentil Soup
Asian Salad
Pesto Pasta
Chapter 2: Cheap Eats
Classic Tex-Mex Tacos
Baked Omelet with Onion, Spinach, and Swiss Cheese
Pasta with Broccoli and Caramelized Onions
Fried Rice
Spicy Potato Samosas
Potato and Sweet Potato Tart
Orzo Salad
Crispy Polenta with Sautéed Vegetables
Spinach-Mushroom Crêpes
Penne with Pan-Roasted Tomatoes and White Beans
Falafel Pita with Cucumber Sauce
Chapter 3: Avoiding the Freshman Fifteen
Lettuce Wraps
Teriyaki Tofu with Vegetables
Eggplant Curry
Tempeh Stir-Fry
Spaghetti Squash with Spicy Tomato Sauce
Vegetable Barley Soup
Asparagus Quinoa Salad
Pasta with Braised Leeks and Winter Squash
Green Bean Salad
Fettuccine with Asparagus and Lemon
Tabouleh
Chapter 4: Dinner for One
Zucchini Cakes with Horseradish Sauce
Roasted Red Pepper and Avocado Wrap
Teriyaki Portobello Sandwich with Baked Potato Wedges
Daikon Radish Salad with Sesame Fried Tofu
White Bean Salad
Maki Rolls
Spanikopita
Spanish Tortilla
Soba Noodle Salad
Broccoli and Cauliflower with Satay Dipping Sauce
Egg Foo Yong
Chapter 5: Just Like Mom Makes
Vegetable Pot Pie
Butternut Squash Soup
Vegetable Empanadas
Barbecue Tofu with Onion Rings
Shepherd’s Pie
Cheddar Cheese Soup with Irish Soda Bread
Stuffed Shells
Poached Eggs with Vegetable Hash
Enchiladas
Lentil and Potato Salad
Chapter 6: Food for the Masses
Eggplant Parmesan Casserole
Lasagna
Pizza
Vegetable Tagine with Couscous
Chile Relleno Casserole with Spanish Rice
Chili
Tofu Pad Thai
Sloppy Joes
Chapter 7: Party Food
Bruschetta with Fresh Mozzarella
“Bacon” and Broccoli Quiche
Caramelized Onion Tart
Focaccia with Tomatoes and Roasted Garlic
Eggplant Tart
Potato Skins Stuffed with Green Chiles, Cheddar, and Smashed Avocado
Oven-Fried Zucchini Sticks with Honey Mustard Sauce
Zucchini Rolls with Goat Cheese
Vegetable Pot Stickers
Artichoke Dip
Chapter 8: Impressing Your Date
Stuffed Acorn Squash
Potato Gnocchi with Spicy Red Pepper Sauce
Onion Stuffed with Quinoa and Mushrooms
Cheese Fondue
Mushroom Ravioli in Browned Butter
Coconut-Lime Curry
Butternut Squash Risotto
Fettuccine with Mushroom Bolognese Sauce
Chapter 9: Desserts
Vegan Cheesecake
Chocolate Cake
Tofu Pumpkin Pie
Vegan Raspberry-Almond Bread Pudding
Peach Pie with Crumble Topping
Vegan Chocolate Pudding
Cinnamon Sugar Cookies
Fried Ice Cream
Cherry Turnovers
Pecan Phyllo Spirals
Index
Introduction
“It’s not easy being green.” I bet Kermit didn’t know he was speaking on behalf of vegetarians everywhere, but he was. People are much more aware today than they were even ten years ago about vegetarian and veganism—so it all seems a lot less weird to most people. But it’s still a way of eating that takes time and energy, and the willingness to educate yourself about nutrition and, sometimes, to stick