America’s Test Kitchen Delivers a World of Vegetarian Flavor with More than 700 Foolproof Recipes
Meatless isn’t just for Mondays. Everyone knows they should eat more vegetables and grains but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The result is The Complete Vegetarian Cookbook.
This comprehensive cookbook provides inventive and uncomplicated techniques for making satisfying and boldly flavorful vegetarian recipes. Whether you are a committed vegetarian or just want to eat less meat, you’ll find fresh and, of course, foolproof options that make it easy to put vegetables front and center every day of the week.
This wide-ranging collection focuses on the recipes people really want, including a 50-page chapter of Hearty Vegetable Mains and a chapter each for Rice and Grains as well as Beans and Soy. Other chapters cover dishes as diverse as soups, snacks, and salads. We also gave many favorite meat-based recipes a vegetarian makeover—Bolognese, Philly cheesesteaks, Korean bibimbap, and moussaka, to name a few.
Out of 709 recipes more than 300 are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan. These are all highlighted with icons on the pages and in the index. The book contains stunning color photography that shows the appeal of the finished dishes. In addition, almost 500 step-by-step photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.
Some exciting new recipes that showcase the test kitchen’s expertise and creativity:
We discovered that meaty, umami-rich mushrooms make an authentic-tasting Bolognese without the meat. A combination of cremini and dried porcini sautéed in butter with carrot and onion create complexity and depth. Tomato paste, soy sauce, and red wine give the dish deep, savory flavor while whole peeled tomatoes pulsed in a food processor yield a sauce with a thick, chunky texture.
Chilled Marinated Tofu
To play up the delicate texture of raw tofu, we steep it in an intensely flavored salty, sweet, and savory dashi broth made with kombu and wakame seaweeds, homemade vegetarian fish sauce, and mirin. We garnish the finished dish with nori seaweed, scallions, and toasted sesame oil.
Super Greens Soup with Lemon-Tarragon Cream
Our version of this trendy recipe combines healthy appeal with something you’ll actually want to eat. To give the soup deep flavor, we caramelize onions and mushrooms before adding the greens. Lots of recipes use potato as a thickener, but we found it muddied the flavors. Instead, we cooked Arborio rice right in the soup and blended it with the greens for a silky texture and clean vegetal flavor.
Pan-Seared Tempeh Steaks with Chimichurri Sauce
Tempeh is a dense, nutty-flavored cake made from whole fermented soybeans and a mix of grains. We take advantage of its firm hearty texture by cutting it into thick slabs, marinating the slabs to infuse them with flavor, then pan-searing them to make them crisp and more cohesive. The “steaks” pair perfectly with a bright herb sauce.
Pinto Bean, Beet, and Bulgur Burgers
A food processor helps us produce a fresh-tasting vegetarian burger from creamy pinto beans, sweet beets, and chewy, nutty bulgur. Basil adds a pop of freshness and walnuts give our burgers richness and texture. Instead of using an egg binder, we pull out a jar of carrot baby food (already conveniently pureed), which lends the patties a subtle sweetness—and as a bonus keeps the recipe vegan.
- Publication Date: March 2015
- 472 pages, paperback
- 700+ recipes, 690 photos, four-color throughout
- $29.95 (list price)
- ISBN 978-1-936493-96-8
- ORDER BOOK