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Meatless

More Than 200 of the Very Best Vegetarian Recipes: A Cookbook

by Martha Stewart Living

Martha Stewart Living

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For anyone new to a vegetarian diet—flexitarians who adopt plans like Meatless Mondays—as well as committed vegetarians and fans of Power Foods, here is a comprehensive collection of easy, meat-free mains for everyday.
As inspiring as it is practical, Meatless features 200 recipes—each accompanied by a gorgeous photograph—for full-fledged vegetarians and meat-eaters alike. You’ll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too.
More than just a cookbook, Meatless is also a roadmap to embracing a vegetable-based lifestyle. Here are dozens of versatile recipes that can be easily adapted, such as pizza with a variety of toppings, salads made from different whole grains, and pestos with unexpected flavors and ingredients. You’ll also find advice on stocking your pantry with vegetarian essentials (dried beans, pasta, herbs and spices), a collection of basic recipes and techniques (vegetable stock, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and quick pickles).
Comprehensive and indispensable, Meatless makes it easy to prepare flavor-packed dinners for any day, any occasion. And no one will miss the meat. Selections include:

• Small Plates to Mix and Match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms
• Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash
• Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes
• Casseroles and other Baked Dishes: Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin
• Substantial Salads: Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh
• Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos
• Pasta and Other Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes
• Simple Side Dishes: Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta “Fries”

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From the book Foreword

I clearly remember the day when my daughter, Alexis, announced she would no longer be eating meat. She had just questioned the contents of a dinner I served her—a delicious small lamb chop, medium rare, the animal organically raised in our own backyard. I fibbed, telling her it was a pork chop, not wanting her to be upset that the pet sheep, Plantagenet Palliser, had been butchered and served at our family table. She made an educated guess, was right in her calculation, and declared, “No more meat, maybe fish.” She was twelve at the time.

My diet had no such abrupt refining, but a gradual trending toward less and less meat, even less and less fish, until now I rely so much on other sorts of protein, on many vegetables, most of them farm raised, and on fruits and pastas. My shift has been the result of many things—books like Jonathan Safran Foer’s Eating Animals, films such as Food, Inc., and my very own observations of factory farms, feed lots, fish farms, and the condition of the meats and fish sold in many of our supermarkets. My own backyard has become my personal experimental laboratory for growing, organically, most of the vegetables and fruits that I consume, and I have built a large greenhouse and cold frame where I can now grow most of what I need even in the colder months of the year. I raise my own laying hens for delicious eggs for me and my family and friends, and I keep bees for pollination as well as for honey. I am waiting to build a small dairy until I have enough time to milk and make butter and cheese.

Encouraged by so many friends and colleagues who have made the shift to a more vegetable-based diet, and by Alexis and the extraordinarily good meals she makes for herself and her two small children, my colleagues and I have now published this book of vegetarian recipes. With the hard work and intelligent approach of our industrious Whole Living magazine editors, and the wonderful creative cooks in the kitchens at Martha Stewart Living, Meatless offers a wide range of recipes that will tempt even the most diehard meat eaters to expand their cooking repertoires to include more vegetable-based meals. Our more frequent trips to the farmer’s markets and organic sections of the grocery stores will be more productive if armed with a recipe or two from these pages. With a recipe such as French Lentils with Caramelized Celery Root and Parsley, for example, you will not pass by those knobby, weird celeriac roots ever again wondering, “What could I possibly make with one of those?” And why not eliminate the sausage topping for your homemade pizzas and add instead flavorful broccoli rabe or thin slices of delicious, nutritious butternut squash?

Each recipe is illustrated with a photograph that will tempt you to try combinations of grains, nuts, vegetables, and seasonings you may have never thought of. And each recipe proves, in both large and small ways, with bold or sophisticated or simple combinations of ingredients, that Meatless can be an exciting and healthy and beneficial addition to your shelf of must-have cookbooks, and that Mother’s age-old directive “Eat your vegetables” is still a very “Good Thing”!

–Martha Stewart

Introduction

THIS COOKBOOK IS FOR EVERYONE: everyone who loves food, and everyone who would like to eat more vegetables and less meat. The recipes cover every season, every major world cuisine—every craving. The Black-Rice Stir-Fry (page 93) and the Kale, Apple, and Beet Salad (page 224) would be at home in the best vegetarian restaurants in the...

About the Author-

For more than twenty years, the food editors and chefs in the kitchens at MARTHA STEWART LIVING have produced dozens of bestselling cookbooks, including
Martha Stewart’s Cooking School, Martha's American Food, Martha Stewart’s Baking Handbook, Everyday Food: Great Food Fast, and Power Foods.
MARTHA STEWART is the author of more than 75 books on cooking, entertaining, crafts, home-keeping, gardens, weddings, and decorating. She is the host of Cooking School on PBS.

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by Martha Stewart Living

Martha Stewart Living

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by Martha Stewart Living

Martha Stewart Living

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About the Author-

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