By Jeanne Lemlin
Jeanne Lemlin is keenly acutely aware that we're all vegetarians a number of the time and that what we crave is scrumptious nutrients, speedy and easy to organize. In easy Vegetarian Pleasures, she offers 2 hundred tempting recipes to satisfy your each want. together with her counsel for protecting your pantry and fridge stocked to simplify meal coaching and her vibrantly flavored recipes, you may have the keys to a good meal.
Pressed for time? simply because you'll have already got onions, eggs and cheese available, a Caramelized Onion Omelet is a quick and scrumptious supper. regularly skipping breakfast? A pan of Blueberry Oat truffles provides you with numerous days' worthy of breakfasts at the run. anticipating site visitors? begin with an African-inspired Peanut Soup, by means of Potato, Spinach and Feta Cheese Gratin, a primary dish that's either hearty and stylish. end with a Nantucket Cranberry Cake that you just assembled in mins and baked in the course of dinner; it's effortless, quick and fabulous.
Jeanne's many fanatics already be aware of that the flexibleness and variety of her recipes motivate you to use seasonal vegetables and fruit. Her menu feedback allow frazzled chefs circulate serenely from soup to nuts with no that pressed-for-time nervousness. no matter if you're vegetarian forever or merely 3 days per week, a crossover vegetarian, or perhaps a carnivore who enjoys meatless dishes, Jeanne Lemlin has your foodstuff the following -- easily scrumptious and deliciously simple.
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Extra resources for Simple Vegetarian Pleasures
Indd 37 8/24/11 10:55 PM This layered beauty stacks up with fresh vegetables, baby greens, aromatic herbs, three kinds of Italian cheeses, and a rich, hearty tomato-basil sauce. It’s ideal for a special-occasion dinner. indd 38 dried whole wheat or whole grain lasagna noodles tablespoons olive oil cups finely chopped carrots (3 medium) cups finely chopped zucchini (1 medium) cloves garlic, minced cups sliced fresh button mushrooms (8 ounces) 6-ounce packages fresh baby spinach tablespoons snipped fresh basil egg, beaten 15-ounce container ricotta cheese cup finely shredded Parmesan cheese teaspoon salt teaspoon ground black pepper 26-ounce jar tomatoand-basil pasta sauce (21/2 cups) cups shredded Italian fontina or mozzarella cheese (8 ounces) Rosemary sprigs (optional) Preheat oven to 375°F.
Slowly pour egg mixture evenly over bread. Press lightly with a rubber spatula or the back of a large spoon to moisten bread. Cover and chill for 8 to 24 hours. Preheat oven to 350°F. Evenly sprinkle 2 cups blueberries and pecans over bread mixture. In a small bowl stir together 1/4 cup brown sugar and 1/4 cup melted butter. Drizzle butter mixture over pecans. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
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