College Vegetarian Cooking_ Feed Yourself and Your Friends - Megan Carle [8]
There’s nothing more frustrating than starting to cook something and then realizing you don’t have all of the ingredients. This list won’t stop that from happening, but it will help your chances of having what you need without having to run to the store. Of course, the best way to make sure you have what you need is to read the recipe’s ingredients list in advance and check the fridge and pantry for what you have and what you’ll need to buy.
The first section lists basic items you’ll use frequently when you’re cooking from this book and many others. The second section contains the essentials for making desserts (though some stuff you’ll need for baking is in the first list, such as flour and white sugar). Personally, we think these belong with the necessary items, but you can decide for yourself.
WHAT EVERY KITCHEN SHOULD HAVE
Cooking spray
Sugar
Lemon juice or lemons
Mexican seasoning
Butter or margarine
Rice
Parmesan cheese
Canned beans
Salt
Cornstarch
Vegetable bouillon
Italian seasoning
Eggs
Potatoes
Crushed red pepper
Pepper
Canola oil
Rice vinegar
Ground ginger
Milk
Onions
Curry powder
Flour
Soy sauce
White wine vinegar
Fresh garlic
Pasta
Canned diced tomatoes
Chili powder
BAKING ESSENTIALS
Baking soda
Cinnamon
Baking powder
Vanilla
Brown sugar
Confectioner’s sugar
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
Black Bean and Corn Soft Tacos
Black Bean and Corn Soft Tacos
We have two recipes for tacos in this book, which may seem repetitive, but the only similarity is the tortillas and cheese. This version has the great combo of black beans and corn, with a little bit of zip from the sauce. –J
Serves 4
½ cup sour cream
1 (4-ounce) can hot green chiles
1 (15-ounce) can black beans
1 (15-ounce) can corn kernels
1 tablespoon chili powder
16 (6-inch) corn tortillas or 8 (8-inch) flour tortillas
1½ cups shredded lettuce
1 cup grated Cheddar cheese
Combine the sour cream and green chiles in a small bowl and set aside.
Drain the beans, rinse under cold water, and place in a small saucepan. Add the corn and its liquid and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, or until hot. Drain the liquid and stir in the chili powder.
Place 4 corn tortillas or 2 flour tortillas on a plate. If you are using corn tortillas, double them up, so you have 2 stacks of 2 tortillas each. Spoon some of the black bean mixture onto the centers. Top with the lettuce, cheese, and sour cream sauce as desired. Repeat with the remaining ingredients.
Food for Thought:
Okay, let’s just get this over with. We all know that beans are loaded with great nutrients and are low in fat. Unfortunately, we also know that they can cause … an embarrassing issue. So, what to do? If you’re using canned beans, rinse them before you use them, like in this recipe. If you cook beans, soak them for a few hours first, then drain them. Use fresh water to cook them and cook until they’re very soft. I’ve heard that this can lessen the effects by up to 80 percent.
Tomato Tart
Tomato Tart
This tasty recipe is like pizza, but easier. It takes about 2 minutes to prepare, looks impressive, and tastes great. Puff pastry isn’t used much in the United States, but Europeans can’t do without it. It’s really easy to work with, and the results are always perfect. To thaw frozen puff pastry, put it in the refrigerator the night before you want to use it. –M
Serves 4
Cooking spray or oil
1 sheet frozen puff pastry, thawed
2 tablespoons spicy mustard
5 slices Swiss cheese (about 4 ounces total)
2 large tomatoes
½ teaspoon Italian seasoning
Preheat the oven to 400°F. Generously coat a baking sheet with cooking spray or oil.
Unfold the puff pastry sheet and place it on the prepared pan. Spread the mustard over the pastry, leaving a ¾-inch margin all around the