The Way to Eat Now: Modern Vegetarian Food

The Way to Eat Now: Modern Vegetarian Food

by Alice Hart

NOOK Book(eBook)

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This is the way to eat now—feel-good food to satisfy every craving, from morning to night, and for every occasion

Here is food that surprises and thrills through contrasts—think crisp and soft, sweet and sour, chile heat and refreshing herb—with meals that include:
  • Roasted Carrot Soup with Flatbread Ribbons
  • Chickpea Crepes with Wild Garlic
  • Brown Rice Bibimbap Bowls with Smoky Peppers
  • Toasted Marzipan Ice Cream
Thoughtfully organized chapters will help you find just the right dish at any time of day, and for every occasion:
  • Mornings
  • Grazing
  • Quick
  • Thrifty
  • Gatherings
  • Grains
  • Raw-ish
  • Afters
  • Pantry

Product Details

ISBN-13: 9781615195749
Publisher: The Experiment
Publication date: 04/30/2019
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 336
File size: 37 MB
Note: This product may take a few minutes to download.

About the Author

Alice Hart—a graduate of Leiths School of Food and Wine and a longtime and accomplished food writer, food stylist, chef, and cookbook author—is a master at crafting seasonal vegetarian recipes, inspired by her travels around the world, that celebrate produce and other whole foods, as well as spices and herbs by the handful. The author of three previous cookbooks, her recipes and writing have appeared in The New York Times and many other outlets. Hart lives in the vegetarian-friendly seaside city of Brighton, in the UK.
Alice Hart is a seasoned food writer, editor, stylist, chef, and cookbook author whose work has appeared in many newspapers and magazines. Her previous books include Vegetarian: A Delicious Celebration of Fresh Ingredients and Friends at My Table.

Table of Contents

Introduction x

Chapter 1 Mornings 1

Many-Grain Porridge with Brown Butter Squash and Apple 5

Winter Baked Chia and Berry Oatmeal 6

Coconut-Chia Strawberry Bowls 7

Bircher Muesli 8

Teff, Banana and Maple Loaf 10

Tisanes and Teas 12

Parsnip-Millet Pancakes with Bramble Compote 15

Spiced Buckwheat Waffles with Mango 16

Cashew and Coconut Bites 17

Chia Jams 18

Nut and Seed Milk 20

Nut Butters 24

Labneh 26

Fresh Juices and Smoothies 28

Paneer Corn Cakes with Charred Chile Salsa 34

No-Knead Seeded Breakfast Loaf 35

Sweet Potato Cakes with Lime and Avocado 37

Overnight Smoky Baked Beans 38

The Fluffiest Eggs on Toast 39

Greek Coddled Eggs 41

Eggplant Shakshuka with Green Tahini 42

Jian Bing 43

Chapter 2 Grazing 45

Bhel Puri 48

Lemongrass Tofu Banh Mi 51

Coconut-Chile Greens 52

Spring Lentils in Radicchio Cups 53

Squash and Sesame Fritters 54

Pot Stickers with Black Vinegar and Chile 56

Rye Toasts with Pine Nut Butter and Avocado 58

Tiny Baked Potatoes with Spiced Chickpeas 59

Squash Bao 60

Aloo Methi 62

Corn Tortillas with Avocado and Charred Scallions 63

Charred Sweetheart Cabbage 66

Fondue Tomatoes with Mozzarella 67

The First Peas with Fresh Ricotta 69

Squash, Bulgur and Spinach Kibbeh 70

Popiah with Shredded Vegetables 73

Baked Polenta and Sweet Potato with Halloumi Salsa 75

Butter-Glazed Radishes with Capers and Walnuts 76

Chapter 3 Quick 79

Thai Green Sweet Corn Soup 83

Blackened Baby Eggplant with Summer Herbs 84

Twice-Cooked Leeks with Goat Curd 85

Son-in-Law Eggs with Green Mango 86

Smoky Thai-Style Tofu Cakes with Green Pod Salad 88

Rye Migas, Baked Feta and Hot Caper Salsa 89

Horta on Toast with Sweet Pepper and Chile Jam 90

Crisp Tofu Stir-Fry with Black Beans 94

A Summer Salad 97

Stalk Soup 98

Celery Root and Chestnut Soup with Oregano 99

Tomato-Lentil Rasam with Spelt 101

Vegetarian Pad Thai 102

Hor Fun Noodles with Many Mushrooms 103

Roasted Cauliflower and Carrots with Lime Sambal and Cilantro Chutney 105

Penne with Asparagus Pesto and White Beans 106

Spinach Gnocchi with Parmesan and Samphire 107

Ziti with Broccoli and Toasted Pine Nuts 108

Chapter 4 Thrifty 111

Zucchini, Ricotta and Dill Tart with Spelt-Rye Pastry 114

Roasted Broccoli Tart with a Cauliflower Crust 116

Beet Soup with Horseradish 117

Yogurt Soup with Lentils, Barley and Mint 119

Roasted Carrot Soup with Flatbread Ribbons 120

Tarka Dal Soup 122

Split Pea Soup with Caraway Brussels Sprouts 123

Stuffed Baby Squash with Mujaddara 125

Soba Noodle Soup with Duck Egg and Greens 127

Winter Cabbage Rolls 128

Northern-Style Pho 129

Chickpea Crepes with Wild Garlic 131

Spiced Paneer for Spring in Semolina Dosas 132

Dill, Carrot and Chickpea Curry with Beet Raita 134

Mechouia 135

Roasted Carrot, Chickpea and Pomegranate Salad 137

Chipotle Scotch Eggs with Smoky Tomato Dip 138

Miso-Orange Tofu Salad 140

Cheddar Quesadillas with Kale and Black Beans 141

Cauliflower and Barley Cheese 142

Chapter 5 Gatherings 145

Rice Noodle Salad with Coconut Green Goddess Dressing 148

Brown Rice Sushi with Quick-Pickled Ginger 151

Shiitake Mushroom Bun Noodle Bowls 154

Griddled Halloumi Salad with Date Dressing 156

Smoky Carrot and Millet Burgers 158

Chubby Polenta Fries with Almond Za'atar Salt 159

Sweet Potato Fries with a Green Herb Dip 160

Nectarine, Tomato and Burrata Salad 163

Baked Purple Goat Cheese Gnocchi 164

Raw Vegetable Platter with Avocado-Pistachio Dip 168

Chard Gratin with Gruyère 169

Slow-Baked Artichoke Frittata, Watercress Pesto and Slow-Roasted Tomatoes 170

Baked Squash, Ricotta and Sage 173

Salt and Coriander Roasted Roots with Smoky Yogurt 174

Baked Giant Beans with Dill 178

Sticky Alliums with Lentils and Hazelnut Gremolata 180

Squash, Green Olive and Lentil Tagine 182

Caramelized Fennel Tagliatelle 183

Chapter 6 Grains 185

Quinoa and Fava Bean Falafel with Lemon 188

Fragrant Carrot, Mandarin and Onion Red Rice Pilaf 190

Fennel and Lima Bean Tabbouleh 191

Turkish Peppers 192

Eggplant and Sweet Potato Lasagna with Walnuts 194

Farro and Squash Kofta in a Roasted Tomato Sauce 195

Idli with Coconut Chutney 196

Sweet Potato, Buckwheat and Herb Muffins 198

Grain Supper Bowls 199

Whole Eggplants, Couscous and Confit Peppers 201

Coconut Sevai Rice 202

Brown Rice Bibimbap Bowls with Smoky Peppers 203

Dill and Celery Wild Rice with Roasted Fennel 206

Fava Bean and Asparagus Tostadas with Retried Beans 208

Very Green Spelt "Risotto" 209

Cress, Millet and Beet Salad with Cilantro Yogurt 211

Roasted Cauliflower and Sesame Bowls with Miso 212

Brown Rice Congee with Asian Greens 213

Chapter 7 Raw-ish 215

A New Green Salad 219

Four Essential Dressings 220

Shaved Fennel Salad with Maple Dressing 222

Puntarelle with Black Olive Dressing 223

Thai-Style Tofu Salad 224

Vietnamese Coconut and Pomelo Salad 226

Thistle Salad 227

Fresh Cheeses with Flowers and Herbs 229

Grated Brassica and Date Salad 230

Raw Salad of Jerusalem Artichokes with Walnuts 231

Shaved Beets with Sprouts, Kefir and Dukkah 234

Raw Summer Rolls with Tempeh 237

Ruby Red Kimchi 240

Dill-Pickled Green Beans 241

Kombucha 242

Miso Soup with Dulse and Winter Vegetables 243

Spiced Turmeric Broth with Roasted Vegetables 244

Winter Rolls 246

Almond-Stuffed Vine Leaves 247

Summer Herb Broth with Cannellini and Pistou 248

Zen Vegetables with Soy and Sesame 251

Smoky Kombu and Kale Chips 253

Vegetable, Nut and Seaweed Fritters 255

Seaweed, Shredded Roots and Avocado Salad 256

Silken Tofu with Seaweed Dressing 257

Chapter 8 Afters 259

Roasted Pineapple, Coconut and Makrut Lime Sorbet 263

Toasted Marzipan Ice Cream 264

Beet, Cardamom and Black Currant Frozen Yogurt 265

Geranium Leaf Frozen Yogurt with Berry Ripple 266

Fig and Leaf Ice Cream with Fresh Figs 269

Macaroon and Passion Fruit Curd Tart 270

Cinnamon, Apple and Walnut Cake 271

Blood Orange and Olive Oil Cake with Almonds 272

Carrot and Lemon Polenta Drizzle Cake 274

Date, Cocoa and Pecan Cookies 275

Chocolate-Muscovado Layer Cake 276

Kumquat, Cardamom and Pistachio Syrup Cake 278

Chocolate-Beet Spelt Loaf 279

Coconut-Raspberry Cakes 280

Pear and Rosemary Tarts 281

Pears in Black Mulberry and Red Wine Sauce 284

Vegan Chocolate Mousse with Walnut-Sesame Brittle 286

Cashew, Date and Vanilla Freezer Cakes 287

Salted Chocolate and Almond Truffles 289

Chapter 9 Pantry 291

Roasted Tomato and Pickled Lemon Relish 294

Sweet Pepper and Chile Jam 295

Spiced Mustard 296

Walnut-Sesame Crunch 298

Warm Tahini Dressing 298

Pickled Sour Cherries 299

Sesame Seed Za'atar 299

Vegetarian "Fish" Sauce 300

Sriracha Mayonnaise with Scallions 300

Sweet Miso and Seaweed Relish 301

Vegetarian Nuoc Cham 301

Sambal Oelek (Chile Paste) 304

Quick Vietnamese Pickles 304

Kombu Stock (or "Dashi, No Tuna") 305

Caramelized Peanut Sauce 305

Four Essential Pastry Recipes 306

Sweet-Sour Tamarind Sauce 308

Spiced Bay Leaf Salt 308

Thai-Style Roasted Chile Paste 309

Resources 311

Cook's Notes 312

Acknowledgments 313

Index 314

About The Author 322

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