Have you ever read 101 Cookbooks, Heidi Swanson's gorgeous blog featuring her innovative, fresh vegetarian recipes? If not, you should!
101 Cookbooks tops pretty much every list of favorite food blogs I've ever seen. And for good reason - Heidi's take on food is inspiring, her writing is open and appealing, and her photos celebrate the earthy beauty of the year-round bounty of fruits and veggies at her disposal in Marin County, CA (sigh, I really do miss the Bay Area sometimes...) She's also got a unique visual style that's both rustic and also playfully modern.
Heidi's new cookbook, Super Natural Every Day
was published earlier this month and instantly climbed to the top 50 books on Amazon. My copy arrived in the mail on Saturday and I've been thumbing through it ever since, drooling and marking recipes to test out AS SOON AS IS HUMANLY POSSIBLE. Topping my must-try list are: pomegranate glazed eggplant with tempeh, chickpeas with dandelion greens (hurray for more local foraging!), farro soup, wild rice casserole, stuffed tomatoes, and yogurt biscuits.
was published earlier this month and instantly climbed to the top 50 books on Amazon. My copy arrived in the mail on Saturday and I've been thumbing through it ever since, drooling and marking recipes to test out AS SOON AS IS HUMANLY POSSIBLE. Topping my must-try list are: pomegranate glazed eggplant with tempeh, chickpeas with dandelion greens (hurray for more local foraging!), farro soup, wild rice casserole, stuffed tomatoes, and yogurt biscuits.
But let me cut to the chase - you, dear reader, can win a copy of this luscious, inspiring cookbook!
It's easy - all you have to do is leave a comment telling me about your favorite vegetarian recipe. If you have a link to the recipe handy and would like to include that in your comment, go for it, if not, that's fine, too.
You can either leave your comment in response to this post OR on my Facebook page - whatever is easiest for you.
You must submit your comment telling me about your favorite vegetarian dish by Saturday, May 7th. I'll choose the winner randomly from all of the complete entries and will email her or him a tout de suite to share the good news and get the address for where to send the book.
In the meantime, if you can't wait to start cooking (or are not feeling lucky), you can also buy the book right now and/or check out Heidi's free six recipe sampler.
and/or check out Heidi's free six recipe sampler.I look forward to hearing from you. And good luck!
My favorite vegetarian recipe coming out of winter is definitely Post Punk Kitchen's Red Curry Soup... I edited it a tad with what I had on hand, but it was amazing, warming, and totally craveable: http://www.theppk.com/2011/01/red-curry-soup-with-rice-purple-kale/
ReplyDeleteI've been making a great Ethiopian inspired, red lentil dish. It's simple, and doesn't have many ingredients, but it's all veg and mighty satisfying.
ReplyDelete--Ingredients--
- 3 carrots, cut into thin disks
- 2 stalks celery, thinly sliced
- 2 cups red lentils
- 2 tablespoons berber seasoning (or find the components and combine to taste)
- 3/4 tablespoon sea salt
- black pepper
- olive oil
--Preparation--
Rinse your lentils three times to remove some of the starch and weird pieces.
Heat oil in a large soup pot, when it's hot add your celery and carrots. Add the salte and half of the berber seasoning and saute until carrots are flimsy. Ventilate the room well and watch the temperature, as the pepper in the seasoning can irritate some folks' eyes.
Once the veggies are well sauteed, add your drained lentils and four fresh cups of water.
Simmer for just under 2 hours until the lentils have completely broken down and the mixture is almost a thick paste. Stir often after 1 hour has elapsed to prevent lentils from sticking to the pot. You may need to add two more cups of water.
Add the second half of your berber seasoning, or to taste.
Serve in mugs, but be careful it's going to be mad hot.
Freezes well.
I've been making a great Ethiopian inspired, red lentil dish. It's simple, and doesn't have many ingredients, but it's all veg and mighty satisfying.
ReplyDelete--Ingredients--
- 3 carrots, cut into thin disks
- 2 stalks celery, thinly sliced
- 2 cups red lentils
- 2 tablespoons berber seasoning (or find the components and combine to taste)
- 3/4 tablespoon sea salt
- black pepper
- olive oil
--Preparation--
Rinse your lentils three times to remove some of the starch and weird pieces.
Heat oil in a large soup pot, when it's hot add your celery and carrots. Add the salte and half of the berber seasoning and saute until carrots are flimsy. Ventilate the room well and watch the temperature, as the pepper in the seasoning can irritate some folks' eyes.
Once the veggies are well sauteed, add your drained lentils and four fresh cups of water.
Simmer for just under 2 hours until the lentils have completely broken down and the mixture is almost a thick paste. Stir often after 1 hour has elapsed to prevent lentils from sticking to the pot. You may need to add two more cups of water.
Add the second half of your berber seasoning, or to taste.
Serve in mugs, but be careful it's going to be mad hot.
Freezes well.
My favorite vegetarian recipe is a zucchini frittata (see the recipe on my blog here: http://www.d-mom.com/recipe-frittata/)
ReplyDeleteThe zucchini and thyme remind me of my late Nonna's kitchen, no matter how many times I make it.
My daughter and husband LOVE this and we devour the entire frittata between the three of us, usually with one piece left over for one of us to have for lunch the next day.
Unfortunately I can't get my 3yo to touch eggs! Oh well, at least one of my kids will eat anything...the more adventurous, the better!
I love veggie pizza and also veggie pancakes. Those are two of my favorite veg dishes.
ReplyDeleteMy favorite vegetarian recipe is lentil soup. I could eat that every single day winter and summer.
ReplyDeleteI have a two-way tie for my favorite vegetarian recipes. First is a roasted butternut squash "risotto" but instead of rice I use orzo. The second is asparagus soup with a roasted red pepper puree. I usually add a drizzle of basil oil on top of the soup too! Delicious on the still cool spring days.
ReplyDeleteMy favorite vegetarian recipe is the yellow split pea soup from the Sundays at Moosewood Restaurant cookbook. Hearty and full of flavor!
ReplyDeleteMy favorite vegetarian recipe is actually one of Heidi's! I love, love, love her Lively up Yourself Lentil Soup. Perfect winter comfort food. http://www.101cookbooks.com/archives/lively-up-yourself-lentil-soup-recipe.html
ReplyDeleteThanks so much for the chance to win this cookbook. I've been dying to get my hands on it, but it's just not in the budget right now.
I'm not the biggest fan of Giada DeLaurentiis or her show, but ever since I made her recipe for Rigatoni with Vegetable Bolognese years ago, I have been making my own variation of it ever since; it's such a satisfying, filling meal you never miss the meat:
ReplyDeletehttp://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-vegetable-bolognese-recipe/index.html
I'm not a huge fan of Giada De Laurentiis or her show, but ever since I made her Vegetable Bolognese recipe years ago, I have been making my own variation on it ever since. It's such a hearty, satisfying, and yummy meal you don't even miss the meat! http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-vegetable-bolognese-recipe/index.html
ReplyDeleteAt the moment: kale chips. We all seem to be addicted to them.
ReplyDeletelovelydomesticdiva (at) gmail (dot) com
My favorite veg dish today (always shifting :)) is any fresh green from the garden, beet greens, spinach, leafy Chinese cabbage, turnip tops, arugula, collards, or a combo of any, rinsed in a tub of cool water, shaken or spun dry, then sauteed in olive oil and garlic, salt and pepper. Delicioso, easy, and sooo verrrry good for us! Thanks!
ReplyDeleteI absolutely adore black bean veggie burgers for 3 reasons:
ReplyDeleteA. They're delicious, wholesome, filling, and unpretentious. I can't tell you how often they got me through my "meat" cravings when I was a veggie!
B. They're affordable. So often on our blogs we post recipes that everyone might not have the time or resources to make. In such, the burgers are socially and economically conscious. ;)
C. It's easy to make them seasonally (almost year round). Very important for sustainability!
You can find them here:http://gastronomicalsovereignty.blogspot.com/2011/03/black-bean-veggie-burgers.html
Sweet potato soup with coconut, lime and cilantro. Or perhaps beet roesti with parmesan and parsley. Does dessert count?
ReplyDeleteGreat giveaway! My hands down favorite is eggplant parmesan, made the old fashioned way - breaded, fried and layered with lots of homemade sauce and scads of parmesan cheese, yum!
ReplyDeleteI've used the following for a base for an amaranth and quinoa salady type thing. I've only followed the recipe once, but it was great. I usually sub for whatever I have on hand, and it usually rocks.
ReplyDeletehttp://www.kripalu.org/article/166/
Thanks for the contest! I've been a vegetarian for two years and am constantly trying new recipes. I enjoy the delicious versatility my new lifestyle has opened up for me. My all-time fave vegetarian recipe is a bit time-consuming to prepare, but the results are totally worth it. Here's the URL for the yummy Quinoa-Stuffed Peppers recipe: http://www.vegetariantimes.com/recipes/10896
ReplyDeleteToo many to list, but lately I've been making an amazing dish from the blog Ezra Pound Cake, using carmelized onions, escarole, chickpeas, and raisins. So good!
ReplyDeleteThanks!
My husband makes a killer brown rice, carrot and tofu casserole. Love it! www.myhealthysushi.com Myhealthysushi@hotmail.com
ReplyDeleteMy favourite vegetarian recipe is a go-to in my house almost weekly. We love it and every guest we've ever served it to loves it! The basic dish is a saute of chile, garlic broccoli, beans and walnuts. Start by toasting a big handful or two of walnuts until they start to smell fragrant. Set aside. Then lightly steam a large bunch (or 2) of broccoli (and some baby potatoes if you're up for it). In the meantime, saute 2 cloves of finely chopped garlic in olive oil until fragrant. Do not brown. Add a generous pinch of dried chile flakes and cook for 30 seconds to a minute. Add the lightly steamed broccoli and saute until coated. Then add a can (or 2 cups) of white beans and the toasted walnuts. Stir to coat. Add in a squeeze of lemon, salt, pepper and more olive oil to taste. You can also add whatever fresh herbs you have on hand. I sometimes add dill or parsley. Serves 2 with broccoli loving appetites. Enjoy.
ReplyDeleteI'm a vegetarian, so there are quite a few!
ReplyDeleteI'd say my favorite dish is palak paneer, though. Or anything with kale!
My 'favorite' veggie changes with whatever's currently in season, but this recipe is my 'go to' the whole year round. It never fails to satisfy my hunger and dependably makes people swoon when they take their first bite at a potluck. It has also been known to win over formerly kale-phobic eaters! Chose anything that can be quick braised or blanched,(nettles, kale, kale or broccoli raab,collards, snow and snap peas,beet greens-you get the picture)drain well or spin dry, drizzle with flax and toasted sesame oil, add a splash of tamari or Bragg's, then sprinkle generously with fragrant toasted sesame seeds and a pinch of red pepper flakes. Bliss!
ReplyDeleteMy 'favorite' veggie changes with whatever's currently in season, but this recipe is my 'go to' the whole year round. It never fails to satisfy my hunger and dependably makes people swoon when they take their first bite at a potluck. It has also been known to win over formerly kale-phobic eaters! Chose anything that can be quick braised or blanched,(nettles, kale, kale or broccoli raab,collards, snow and snap peas,beet greens-you get the picture)drain well or spin dry, drizzle with flax and toasted sesame oil, add a splash of tamari or Bragg's, then sprinkle generously with fragrant toasted sesame seeds and a pinch of red pepper flakes. Serve warm or @ room temp...Bliss! Rio
ReplyDeleteanything from the garden, fresh and organic!!!!
ReplyDeleteThanks so much to all of you who entered - keep an eye out for another great cookbook giveaway coming up soon - this time the theme is dessert!
ReplyDeleteCongratulations to our winner, Domestic Diva! Please let me know your mailing address. I hope you enjoy the cookbook.