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eat your

Vegetables
Bold Recipes for the Single cook

Joe Yonan
Photography by Matt Armendariz & Adam Pearson

Ten Speed Press
Berkeley

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Contents

1 Preface

31 Basil Goddess Dressing

5 Acknowledgments

32 Sesame Miso Vinaigrette

7

33 Sour Plum Vinaigrette

How to Use This Book

11 Storing and Using Up Extra Ingredients

Chapter 1
Salads and Dressings
16 Asian Bean and Barley Salad

Essay: Forget the Clock, Remember
Your Food • 34

Chapter 2
Sandwiches and Soups

17 Perfect Poached Egg

42 Curried Mushroom Bean Burgers

18 Cold Spicy Ramen Noodles with Tofu

and Kimchi

43 Sloppy Vegan Joe

21 Curried Broccoli and Warm Israeli

Couscous Salad

46 Grilled Almond Butter and Dried Plum
Sandwich

22 Kale and Mango Niçoise Salad
Sidebar: massaging kale • 22

23 Lime Ginger Vinaigrette
24 Spicy Kale Salad with Miso-Mushroom
Omelet
26 Lemon Chile Vinaigrette
27 Smoky Cabbage and Noodles with

Glazed Tempeh
29 Tomato, Beet, and Peach Stacks
30 Walnut Oregano Vinaigrette

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45 Grilled Kimcheese

Sidebar: more nut butter and dried fruit
sandwich ideas • 47

48 Grilled Mushroom, Poblano, and Cheese
Sandwich
49 Tofu, Grilled Cabbage, and Poblano

Tapenade Sandwich
50 Grilled Greens, Chickpea, and Peppadew
Sandwich
52 Ricotta, Zucchini, and Radicchio Sandwich
53 Juicy Bella

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54 Kale and Caramelized Onion Quesadilla
55 Indonesian Tofu and Egg Wraps
56 Minty Pea Soup with Pea and Feta Toast
57 Cool, Spicy Mango Yogurt Soup
58 Green Gumbo
Sidebar: vegetable stock • 59

Sidebar: more roasted sweet potato
ideas • 87

88 Sweet Potato Galette with Mushrooms

and Kale
91 Pomegranate-Glazed Eggplant
Profile: The farmer goes to market • 92

61 Creamy Green Gazpacho
62 Celery Soup with Apple and Blue Cheese
63 Bean and Poblano Soup with Cinnamon
Croutons
64 Carrot and Ginger Soup with Quick
Pickled Beet
66 Bean and Israeli Couscous Soup
Essay: Should We Stop Mocking Mock
Meat? • 67

Chapter 4
On the Stovetop
100 Fusilli with Corn Sauce
102 Pasta with Squash and Miso
103 Spaghetti with Root-to-Leaf Radish
105 Risotto with Greens and Zucchini
106 Spicy Basil Tofu Fried Rice
107 Pepper-Crusted Tofu with Broccoli Stir-Fry

Chapter 3
Baking, Roasting,
and Broiling
74 Baby Eggplant Parm

108 Sweet Potato, Kimchi, and Greens Hash
109 Chicken-Fried Cauliflower with

Miso-Onion Gravy
110 Enfrijoladas with Egg, Avocado, and Onion
Sidebar: grind your own • 112

76 Asparagus with Romesco Blanco

113 Potato and Bean Tostadas with Avocado–

Green Onion Salsa

79 Oyster Mushroom and Corn Tart

114 Steamed Eggplant with Miso-Tomato Sauce

75 Cheesy Greens and Rice Gratin

Sidebar: more savory tart ideas • 80

115 Szechuan-Style Tofu and Shiitake Stir-Fry

81 Roasted Cauliflower and Green Beans with

Chipotle Sauce

117 Thai-Style Kabocha Squash and Tofu Curry

82 Chickpea Pancake with Broccoli and

Eggplant Puree

118 Tomato-Braised Green Beans and New
Potatoes
Essay: When Paradise Gets Paved • 119

85 Spinach Enchiladas
86 Roasted Sweet Potato with Coconut,

Dates, and Walnuts

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153 Whipped Ricotta
Essay: the politics of cooking • 154

Chapter 5
Sweets
128 Faux Tart with Instant Lemon Ginger
Custard
130 Summer Berry “Tart” in a Jar
Sidebar: more ideas for tarts
in jars • 131

132 One-Peach Crisp with Cardamom and
Honey

Chapter 7
Recipes for the Fridge,
Freezer, and Pantry
160 Almond and Coconut Granola with Ginger

and Cherries
163 Cabbage Kimchi

133 Carl’s Chocolate-Chunk Cookies

165 Grilled Cabbage

136 Blueberry Ginger Smoothie

166 Caramelized Onions

Sidebar: more smoothie ideas • 137

167 Perfectly Creamy Hard-Cooked Egg

138 Blueberry Wine Refrigerator Jam

168 Chile Oil

Essay: the vegetarian restaurant
grows up • 139

169 Za’atar
170 Marinated and Baked Tofu
Sidebar: a vacuum shortcut • 171

172 Quick-Pickled Golden Raisins
173 Hearty Greens
175 Pot of Beans
176 Tomato Sauce with a Kick
177 Quick Pot of Brown Rice

Chapter 6
Entertaining

178 Summer Succotash
Sidebar: cutting corn kernels • 180

146 Kimchi Deviled Eggs
148 Guaca-chi

181 Resources

149 Ottoman Eggplant Dip

183 Selected Bibliography

151 Poblano Tapenade

185 About the Author

152 Smoky Bean and Roasted Garlic Dip

187 Index
195 Measurement Conversion Charts

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When I ate at Animal in Los Angeles, the last thing I expected was to be wowed by a vegetarian dish, but sure enough, a baby kale salad doused in lemon and chile oil and tossed with
Pecorino and pumpernickel crumbs was a standout on an otherwise carnivorous menu. When I
brought the idea home, I subbed pecans for the breadcrumbs and added a mushroom omelet to
turn it into a single-serving meal. It’s quick to make, light, and yet satisfying (especially with
a hunk of bread). If you don’t have Lemon Chile Vinaigrette (page 26) on hand, make some! Or
you can substitute freshly squeezed lemon juice, chile oil, and a little salt.

Spicy Kale Salad with
Miso-Mushroom Omelet
Sprinkle the pecans into a small skillet over medium-high
heat. Cook, shaking the pan frequently, until the nuts start
to brown and become fragrant, a few minutes. Immediately
transfer them to a plate to cool; if you leave them to cool in the
pan, they can burn. Once they are cool, chop them.
Whisk together the miso and water in a small bowl, then
whisk in the egg until well combined.
Heat the olive oil in a small, preferably nonstick, skillet over
medium-high heat. Once the oil shimmers, add the mushrooms
and cook, stirring occasionally, until they collapse. Spoon the
mushrooms onto a plate, leaving as much oil in the pan as
you can.
Return the skillet to the heat and reduce the heat to medium.
Add a little more oil if the pan seems dry. Pour in the miso-egg
mixture; cook briefly, just until it sets on the bottom; lift the
edges of the set egg on one side and tilt the pan toward that
side so the uncooked egg runs underneath, and do this a time

1 tablespoon unsalted raw pecan
halves
1 teaspoon white miso
1 teaspoon water
1 egg
1 tablespoon extra-virgin olive
oil, plus more if needed
1 cup chopped cremini, oyster,
hen of the woods, or other
meaty mushrooms
2 cups lacinato or other kale
leaves, stripped from their
stems, thinly sliced and
massaged (see page 22)
2 tablespoons Lemon Chile
Vinaigrette (page 26)
1 ounce coarsely grated Pecorino
Romano cheese
Freshly ground black pepper

or two more until the egg isn’t runny on top. Spoon the mushrooms down the middle and fold the eggs over the mushrooms
to form an omelet. Cook briefly on each side, until the omelet
is just cooked through. Transfer it to a cutting board to cool.
Toss the massaged kale with the vinaigrette in a serving
bowl. Once the omelet has cooled, chop it into bite-sized pieces.
Add the omelet pieces and Pecorino to the kale and toss to combine, then grind a generous amount of pepper on top. Sprinkle
on the pecans, and eat.

24

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Eat Your
Vegetables

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After Kimchi Deviled Eggs (page 146), this sandwich was my second foray into using the
Korean staple to liven up American comfort foods. Since its punch reminded me of the pimento
in the classic Southern cheese dip, I thought, why not try it in a sandwich with cheese? So
simple, so perfect. The play between spicy, crunchy kimchi, sharp cheese, and sweet pear has
made this one of my go-to meals whenever my fridge is emptier than usual. Omnivores, the
sandwich also takes nicely to the addition of a little ham, but it’s gorgeous without it.

Grilled Kimcheese
Brush the bread slices with oil on one side. Layer the bare
(nonoiled) side of one slice with cheese, kimchi, and pear slices.
Drizzle with a little Sriracha if you want the sandwich to be
particularly spicy. Top with the other bread slice, unoiled side
facing in, and press with your hand to flatten.

2 slices multigrain sandwich
bread
2 teaspoons vegetable oil
1/4

cup grated sharp cheddar cheese

1/4

cup Cabbage Kimchi (page 163)
or spicy store-bought kimchi,
drained and chopped

1/4

to 1/2 small Asian pear, cored
and thinly sliced

Set a medium skillet over medium heat for a few minutes,
then lay the sandwich in the pan and cook, pressing with a
spatula from time to time, until the underside is golden brown
and the cheese starts to melt. Repeat on the other side, transfer

Sriracha (optional)

to a plate, and eat.

Sandwiches and Soups

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Copyright © 2013 by Joe Yonan
Photographs copyright © 2013 by Matt Armendariz,
except for the temple garden photographs on pages 120–123 which are by Joe Yonan
All rights reserved.
Published in the United States by Ten Speed Press,
an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.
Some of the content featured in this book originally appeared in the column
Cooking for One by Joe Yonan, and is reprinted here courtesy of The Washington Post.

Library of Congress Cataloging-in-Publication Data
Yonan, Joe.
Eat your vegetables : bold recipes for the single cook / Joe Yonan.
pages cm
1. Cooking (Vegetables) 2. Cooking for one. I. Title.
TX801.Y66 2013
641.6’5—dc23
2012046939
Hardcover ISBN: 978-1-60774-442-9
eBook ISBN: 978-1-60774-443-6
Printed in China
Design by Toni Tajima
Food styling by Adam Pearson
10 9 8 7 6 5 4 3 2 1
First Edition

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