Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians. Hailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Tip! For a creamier sauce, stir in 1 to 2 tablespoons of smooth peanut or almond butter when adding the soy sauce (in step 4).The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything Top with peanuts, cilantro, remaining bean sprouts and, if desired, chilies. Add tofu mixture, and toss once or twice to combine. Place drained rice noodles, egg strips, soy sauce, ketchup and sugar in skillet, and cook, stirring occasionally, until the noodles are heated through. Using a slotted spoon, transfer mixture to a plate.Ĥ. Cook, stirring occasionally, until the garlic and scallions have softened, 3 to 5 minutes. When it’s hot, add tofu, garlic, scallions and half of the bean sprouts. Increase heat to high, and add remaining 3 tablespoons oil. Transfer crepe to a cutting board cut into ¼-inch-wide strips, and set aside.ģ. (You’re aiming for a thin egg crepe with the smallest curd possible.) Cook just until set, about 1 more minute. When the oil is hot and shimmering, add eggs, and scramble quickly for 1 minute or so with a fork almost flat against the bottom of the pan. Meanwhile, place 2 tablespoons of the oil in a large nonstick skillet over medium.
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