Vegetables Unleashed: A Cookbook by José Andrés and Matt Goulding

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    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: onions; leeks; celery; carrots; bay leaves; black peppercorns; parsley; thyme
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    • Categories: Stocks; Cooking ahead; Spanish; Vegan; Vegetarian
    • Ingredients: mushroom scraps; potato peels; carrot peels; dried shiitake mushrooms; kombu; cauliflower trimmings; eggplant scraps; Brussels sprout trimmings
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    • Categories: Side dish; Vegan; Vegetarian
    • Ingredients: coffee grounds; heirloom potatoes; vegetable scraps
    • Accompaniments: Mojo verde; Romesco
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    • Categories: Appetizers / starters; Side dish; Spring; Spanish; Vegan; Vegetarian
    • Ingredients: neutral oil of your choice; baby artichokes; Maldon salt; pimentón
    • Accompaniments: Black garlic romesco; Roasted garlic yogurt
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    • Categories: Side dish; Spring; Vegan; Vegetarian
    • Ingredients: white miso; asparagus
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    • Categories: Sauces, general; Side dish; Spring; Spanish; Vegetarian
    • Ingredients: jarred white asparagus; heavy cream; Manchego cheese
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    • Categories: Cocktails / drinks (with alcohol); Spring
    • Ingredients: shochu; asparagus; rice milk; honeydew melons
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    • Categories: Beverages / drinks (no-alcohol); Spring
    • Ingredients: asparagus
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    • Categories: Sauces, general; Spring; Vegan; Vegetarian
    • Ingredients: honeydew melons
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    • Categories: Salads; Appetizers / starters; Side dish; Spring; Spanish; Vegetarian
    • Ingredients: avocados; red onions; serrano chiles; cilantro; limes; tomatillos; queso fresco; tortilla chips
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    • Categories: Beverages / drinks (no-alcohol); Spring; Spanish
    • Ingredients: condensed milk; avocados
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    • Categories: Cocktails / drinks (with alcohol); Spring; Spanish
    • Ingredients: peaches; lemon verbena; white wine; brandy
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    • Categories: Cocktails / drinks (with alcohol); Spring; Spanish
    • Ingredients: melons; mint; oranges; cava wine; gin
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    • Categories: Cocktails / drinks (with alcohol); Spring; Spanish
    • Ingredients: cherries; lemons; lemon thyme; red wine; sweet vermouth
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    • Categories: Cocktails / drinks (with alcohol); Spring; Spanish
    • Ingredients: watermelons; limes; basil; rosé wine; brandy
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    • Categories: Curry; Main course; Spring; Indian; Vegan; Vegetarian
    • Ingredients: whole star anise; cardamom pods; cinnamon sticks; garam masala; tomatoes; shallots; carrot juice; limes; saffron; coconut milk
    • Accompaniments: Really good garlic rice
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    • Categories: Sauces, general; Dressings & marinades; Main course; Spring; Vegetarian
    • Ingredients: carrot juice; carrot tops; grapeseed oil; carrots
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    • Categories: Cocktails / drinks (with alcohol); Spring
    • Ingredients: vodka; carrot juice; aquafaba; allspice dram liqueur; fresh ginger
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    • Categories: Beverages / drinks (no-alcohol); Spring; Cooking ahead
    • Ingredients: carrot juice
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    • Categories: Soups; Sauces for fish; Spring; French; Vegetarian
    • Ingredients: onions; fennel; leeks; tomatoes; fingerling potatoes; saffron; Pernod; roasted red peppers; egg yolks; olive oil
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    • Categories: Soups; Spring; Spanish; Vegetarian
    • Ingredients: garlic; pimentón; rustic white bread; vegetable stock; eggs
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    • Categories: Grills & BBQ; Sauces, general; Side dish; Spring; Cooking ahead; Spanish; Vegan; Vegetarian
    • Ingredients: spring onions; red peppers; tomatoes; sweet onions; blanched almonds; white bread; black garlic; rice vinegar; sake
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    • Categories: Sauces, general; Spring; Cooking ahead; Spanish; Vegan; Vegetarian
    • Ingredients: red peppers; tomatoes; sweet onions; blanched almonds; white bread; black garlic; rice vinegar; sake
    • Accompaniments: Artichoke chips (Chips de alcachofas)
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    • Categories: Salads; Dressings & marinades; Side dish; Appetizers / starters; Spring
    • Ingredients: little gem lettuce; garlic; sherry vinegar; anchovies; pimentón
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    • Categories: Side dish; Small plates - tapas, meze; Spring
    • Ingredients: endive; oranges; toasted almonds; goat cheese; chives; garlic; anchovies; sherry vinegar
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Notes about this book

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Notes about Recipes in this book

  • Classic gazpacho

    • TrishaCP on July 07, 2019

      This was a very nice gazpacho- though I did tweak it a bit. I skipped the black pepper (just no for me in gazpacho) and I cut the sherry in half (I’ve never added it to gazpacho before- so I was hesitant, especially since I only had fino sherry). I used only about half of the olive oil and the gazpacho still had a very nice mouthfeel and rich taste. This makes a huge amount so would be good for a family dinner.

    • dgiles on July 01, 2021

      This is THE gazpacho recipe for me from now on. I made it exactly to the recipe, halved, and it is perfect in every way.

  • Green curry with kabocha squash and spinach

    • crandall57 on March 14, 2022

      Delicious! Make sure your knife is sharp, because the squash is hard to cut. I didn't have enough spinach, so I added some ribbons of collard greens. The recipe was easy to put together and I will make it again.

  • Miso-roasted asparagus

    • twoyolks on April 23, 2020

      For me, the miso completely overwhelmed the asparagus. I think this could be a great recipe but not with the amount of miso called for.

  • Vegan allioli

    • twoyolks on June 08, 2020

      This is really easy to make and tastes very good. It's virtually indistinguishable from non-vegan aioli. It may actually be a bit better.

    • Yildiz100 on July 24, 2020

      Amazing texture. Next time I will use at least some neutral oil. With evoo it was very bitter.

    • Yildiz100 on October 23, 2020

      I made this a second time and it did not emulsify very well. Strange, as it emulsified beautifully the first time. It might have been the brand of chickpeas I used (ICA, which has very thin chickpea water) so try Zeta next time. Or, it could have been that I omitted the garlic (maybe that helps emulsify) in an attempt to make something more like mayo and less like allioli.

  • Stupid-easy, stupid-delicious roasted broccoli

    • twoyolks on May 29, 2020

      This was good but I missed the extra caramelization from roasting broccoli spread out instead of packed together.

  • Mushroom orzo risotto

    • Yildiz100 on August 14, 2019

      Unlike a lot of "orzotto" recipes this one uses full on risotto making technique, with all the stirring, and it works nicely. It uses 2 ounces of dried porcini to flavor the liquid which is crazy expensive in my area, so I used half as much and still got flavorful results. The final result was delicious, but I could have used more mushrooms. Next time I will try maybe 2/3 lb of mushrooms.

  • Batatas bravas

    • Yildiz100 on June 21, 2019

      I made just the bravas sauce, substituting a can of tomatoes that I pureed for the fresh grated ones, and used my own aioli recipe rather than attempting the book's recipe for vegan aioli. Remove the bay leaf as soon as you take the sauce off the heat, otherwise it continues to infuse and gets too prominent. I might try with a bit more pimenton or vinegar next time. It is a little bland as written.

  • Sweet potato sundaes

    • Yildiz100 on August 10, 2019

      This is weirdly delicious! I didn't have honey on hand this time, will try it next time. The salt is important - be a little more generous with it next time.

  • Castillian garlic soup (Sopa de ajo)

    • Yildiz100 on September 15, 2019

      3 tbsp. of oil to 4 cups of broth makes a soup with a very oily mouthfeel. The soup didn't thicken very much.

  • Austin Grill corn soup

    • Yildiz100 on July 11, 2019

      Even with the optional extra 1/4 milk this is thicker and chunkier than anything I could call "soup". However, with a little extra cheese and tortilla chips for dipping (one of his serving suggestions) this is an excellent dip.

    • Mlr5 on July 11, 2021

      With the one cup of milk it started out as a nice chowder, but definitely thickened up as it sat. Didn’t have poblanos so just used some minced red peppers and chili powder to add some flavor and spice and it was good that way.

  • Smashed cucumber salad

    • Yildiz100 on May 08, 2021

      Pretty good. Like the technique for smashing the cuc. Much less scary than using the side of a knife! Reduce the oil though.

  • Melon gazpacho

    • Yildiz100 on July 03, 2019

      Good! Sherry vinegar was a bit too strong though. Start with half as much next time. Also note, I strained the gazpacho.

  • Cherry gazpacho

    • Yildiz100 on June 21, 2019

      Don't make the same mistake as I did: don't miss the ingredients a few pages earlier (170) which are base ingredients for all of the gazpacho variations on page 173. I don't think I will repeat this one the correct way as the cherry flavor was not really identifiable.

  • Tichi's zucchini soup

    • Yildiz100 on September 08, 2019

      Nice flavor but kind of a chalky texture that I don't care for.

    • foodgloriousfood on April 05, 2022

      I really like this soup but the second time around I didn't peel the zucchini. Don't do that! The resulting texture was fluffy and pretty awful. Peel the zucchini! This is Jose's wifes soup he says he removed the bouillon cubes as he was horrified to discover she was using them. I added 1.5tsp Better than Bouillon vegetable back in and it was much improved. Jose, you were wrong!

  • Fattoush

    • stockholm28 on September 05, 2021

      This was delicious. It took little time to put together and was very refreshing. I deviated slightly from the recipe. I substituted red bell pepper for green. I didn’t have radishes. I omitted the salt from the vegetable mix as my store bought pita chips were salted and I also added feta to make this for lunch.

  • Fennel bouillabaisse

    • lueder516 on August 02, 2020

      would be good to add a few pieces of white fish, like cod. I've made this several times, feels so healthy.

  • Catalan-style spinach (Espinacas a la Catalana)

    • bwhip on April 14, 2021

      Delicious and interesting. Nicely sweet (I used dried cranberries), with a bit of crunch from the toasted nuts (I used pine).

  • Avocado with things [aka guacamole salad] (Aguacate "con cosas")

    • bwhip on February 04, 2021

      It’s guacamole! It’s a salad! Whatever it is, it sure was tasty! We really enjoyed this. Our “things” included apple, English cucumber, cherry tomatoes, and Cotija cheese. Easy, light, delicious. Served as a side with some grilled salmon for a nice weeknight dinner.

  • Tomato tart

    • doriander on May 24, 2020

      Vegan puff pastry works like a charm.

  • Braised leeks with sautéed mushrooms

    • deboChicago on September 24, 2020

      Very delicious and great way to use more of the leek. Best cut up in advance of plating; leeks can be hard to chew.

  • Little gems with warm garlic dressing

    • HannahBee on August 24, 2019

      Very good summer salad

  • Nori taco fiesta

    • HannahBee on August 24, 2019

      Good college student food

  • Corn cakes à la Irma Rombauer

    • HannahBee on August 24, 2019

      These are good.

    • dgiles on July 04, 2021

      I really like these. Great texture and flavor.

  • Fried eggplants with honey (Berenjenas con miel)

    • HannahBee on August 24, 2019

      Surprisingly good.

  • Sushi rice

    • HannahBee on August 24, 2019

      Great sushi rice recipe

  • Waffle hash browns with Gruyère

    • sayeater on December 11, 2021

      So delicious! I used aged gouda instead of gruyere since that's what I had on hand. I imagine it would be tasty with any sharp flavored cheese. Came out so crispy and perfect, will definitely be a repeat!

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  • ISBN 10 0062668382
  • ISBN 13 9780062668387
  • Linked ISBNs
  • Published May 28 2019
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Anthony Bourdain/Ecco

Publishers Text

From world-renowned chef José Andrés, a wildly colorful, raucous cookbook celebrating the vibrancy and versatility of vegetables

From the endlessly inventive imagination of star Spanish-American chef José Andrés, Vegetables Unleashed is a new manifesto that will transform how we think about—and eat—the vegetables we thought we knew.

Andrés is famous for embracing life with zeal—and for his belief that vegetables can save the world. Showing us how to transpose the varied flavors of a global pantry onto ingredients we may have written off as bland and uninspiring, Vegetables Unleashed showcases Andrés’s wide-ranging vision and international flair.

With recipes highlighting everything from the lusciousness of the Beefsteak Tomato Sandwich to the acidic crunch of Brussels Sprouts Afelia to the golden crispness of a quesadilla with squash blossoms, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship to the plant kingdom.

Filled with infectious enthusiasm and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way, one that is not only better for the planet, but is also satisfyingly flavorful and unexpected.



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