Eat Your Vegetables: Bold Recipes for the Single Cook

  • Asian bean and barley salad

    from Eat Your Vegetables: Bold Recipes for the Single Cook Eat Your Vegetables by Joe Yonan

    • Categories: Salads; Main course; Cooking for 1 or 2; Asian; Vegan; Vegetarian
    • Ingredients: pearl barley; raw peanuts; beans of your choice; peas; sugar snap peas; carrots; green onions; cucumbers; cilantro; fresh ginger; toasted sesame oil; rice vinegar
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Notes about this book

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Notes about Recipes in this book

  • Spicy kale salad with miso-mushroom omelet

    • babyfork on October 04, 2020

      I'm not rating the recipe because I only made the omelet part. But I loved the miso-mushroom omelet and it's super simple and delicious. I added some chopped fresh chives into the egg mixture. A dollop of creme fraiche or sour cream on top of the omelet isn't strictly necessary, but I like it that way too.

  • Szechuan-style tofu and shiitake stir-fry

    • eselque on September 14, 2013

      After toasting the Szechuan peppercorns, there's no instruction for when to add them to the stir-fry. I put them in with the soy and sugar.

  • Cherry-almond smoothie

    • ingabritt on September 03, 2017

      A-. I used slivered almonds and water instead of ice cubes. This is very good, but equally good is: 1/2 cup pitted sweet cherries, 1/4 cup tart or sweet cherry juice, 1/2 cup plain yogurt (Greek or regular, doesn't matter), and one banana.

  • Caramelized onions

    • ChefGrumpy on November 30, 2021

      Salting the onions for half hour before squeezing to remove liquid is the technique that is different. Although why only cook 1 lb at a go is a question.

  • Za'atar

    • Jane on October 29, 2014

      I made this to use in an Ottolenghi recipe. I liked the proportions of the spices - sumac was the bulk of it but that is a subtle spice so it didn't overpower the cumin and thyme. I don't know why I haven't made my own za'atar before - it was so easy and tastes much better than some musty bought mix that may have been made months ago.

  • Hearty greens

    • swegener on January 30, 2015

      This was a nice simple way to prepare greens--I used collards for New Years Day.

  • Tomato sauce with a kick

    • ChefGrumpy on November 30, 2021

      Very good and quite quick

    • Mariarosa on March 17, 2022

      Didn't like it at all. The vinegar made it too acidic.

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Reviews about this book

  • Advocate by Diane Anderson-Minshall

    ...a great selection of vegetarian, flexitarian, and vegan recipes that are specifically sized for single portions (and can be adaptable for couples). Perfect antidote to those Army-sized recipes...

    Full review

  • Boston Globe by T. Susan Chang

    Although his ingredients are global, he rarely crafts a dish in a single ethnic idiom, preferring to mix and match until he arrives at his own world-on-a-plate version.

    Full review

  • Kitchn

    The book is vegetarian, but it's not exclusively for vegetarians as many people today are like Joe — not necessarily strict vegetarians, but who are eating and preparing less meat in general.

    Full review

  • New York Daily News

    Yonan avoids preaching, but does sprinkle occasional essays and insights...among the dozens of easy-to-follow recipes...One nice bonus is that all of the dishes are designed for the single cook.

    Full review
  • ISBN 10 1607744430
  • ISBN 13 9781607744436
  • Published Aug 06 2013
  • Format eBook
  • Page Count 204
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved Washington Post editor and author of Serve Yourself.
     An increasing number of Americans are turning to plant-based diets, both for their health and the economic benefits. And for many, they are the only one in their household who has made the change--making it the perfect time for this book of vegetarian, flexitarian, and vegan recipes specifically sized for single portions. In addition to 80 delectable and satisfying recipes, Eat Your Vegetables features essays on moving beyond mock meat and the evolution of vegetarian restaurants, as well as economical tips for shopping for, storing, and reusing ingredients.