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(HealthNewsDigest.com) – Meat, it’s not what’s for dinner anymore! Nor is vegetarian food just for vegetarians anymore, thanks to internationally renowned chef and food writer Simon Hopkinson’s new book, THE VEGETARIAN OPTION (Stewart, Tabori and Chang; March 2010; $24.95 US/ $32.50 CA).
Hopkinson has created a vegetarian cookbook that will please omnivorous gourmets and epicurian vegetarians alike, by pairing ingredients that naturally complement and enhance each others’ flavors—carrot with cilantro and green chili, eggplant with pesto, pumpkin with gruyere, celery with apple and curry cream…simple pairings for mouth-watering results, no meat or fish necessary! The inspiration for this book came from a common kitchen conundrum–what to do with a fridge scant of anything left but those veggies you over-ambitiously stocked up on. Simon Hopkinson discovered that his quick meal of convenience, a garlic and olive-oil saute of zucchini, scarlet runner beans, and parsley, needed no accompaniment whatsoever. It was a simple, nourishing and most importantly, delicious dish in and of itself.
The recipes are thus organized under the headings of forty different vegetables, as well as various herbs, pastas, legumes and grains, rice, eggs, and fruits, so readers will always find a tasty recipe to apply their icebox stragglers or seasonal farmers’ market finds. In addition, the “nuts and nibbles” and cocktail sections ensure that a fabulous cocktail party can be whipped together anytime! Fully illustrated with color photography by Jason Lowe, The Vegetarian Option is a gorgeous collection of 125 recipes for food lovers of every dietary stripe.
About the Author Widely recognized as one of the U.K.’s finest food writers, Simon Hopkinson was a chef at Bibendum in London for many years before concentrating on writing. He had a column in The Independent for eight years and is the author of the bestselling Roast Chicken and Other Stories. Hopkinson lives in London.
THE VEGETARIAN OPTION
By Simon Hopkinson
Photographs by Jason Lowe
Stewart, Tabori and Chang; March 2020
$24.95 US/ $32.50 CAN; ISBN 9781584798477
224 pages / 50 color photographs/ 125 recipes
7 3/8 x 9 ¾ Hardcover with jacket
Broiled eggplant with pesto (serves 2)
1 large eggplant
½ cup extra-virgin olive oil
Salt and freshly ground pepper
3 tbs. pine nuts
Large bunch of basil
3 garlic cloves, peeled and crushed
3 tbs. freshly grated pecorino or parmesan
½ lemon, to serve
Preheat over to 425F. Cut the eggplant lengthwise in half, through the stalk. Using a small, sharp knife, make a crisscross pattern across the cut surface, to a depth of about ¾ inch. Brush with a little of the olive oil and season. Bake in the oven for 20 to 30 minutes. The flesh should be very soft. Meanwhile, lightly toast the pine nuts in a dry skillet, then remove from the skillet and cool. Process the basil, garlic, and pine nuts, together with a little salt and pepper, to a paste in a food processor (or use a mortar and pestle for a more authentic result). Now add enough of the olive oil to produce a loose-textured puree. Finally, briefly mix in the cheese. Spread the pesto over the scored surfaces of the eggplant and broil until golden and bubbling. Serve with a squeeze of lemon.
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