Download PDF by Anna Thomas: The Vegetarian Epicure, Book Two: 325 Recipes

By Anna Thomas

Listed here are 325 wonderful new recipes from Anna Thomas, whose clean and scrumptious method of greens and different culmination of the earth has made her first Vegetarian Epicure a classic—inspiring vegetarians to new culinary heights and giving non-vegetarians a resource of amazing dishes with out meat.

Now she is again with an entire new and wealthy number of dishes for each get together. Her Vegetarian Epicure ebook Two—with its forays into international cuisines, its menu principles from many nations, its great creations from her personal kitchen—will be a pleasure to each stable cook.

Table of Contents:

Sauces and Salad Dressings
Eggs, Souffles, Omelets
Salads and chilly greens
Stews, Casseroles, scorching Vegetable Dishes
Croquettes, Pates, Cheeses
Savory Pastries: Quiches, Pizzas, Pierogi
Italian Pastas, greens, and Frittatas
Spanish Specialties, together with Tapas and Tortillas
Mexican Dishes
Indian meals: Curries, Raitas, Pilaus, and so forth.
Preserves and Relishes
Tiny Open-faced Sandwiches

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Additional info for The Vegetarian Epicure, Book Two: 325 Recipes

Sample text

Add the whole heads of bok choy to the pan, and gently boil until tender, about 3 minutes. Using a slotted spoon, remove the bok choy from saucepan, and plunge into the icewater bath. Drain, discarding the liquid, and finely chop. Place the bok choy in a clean kitchen towel or a double thickness of cheesecloth, and squeeze out all of the water. Transfer to a bowl, and set aside. 2. In a medium bowl, combine the pork, egg, cornstarch, oil, 1 tablespoon soy sauce, the ginger, the fish sauce if using, salt, and pepper.

Fold in the remaining whites, until just combined. 5. Fill each ramekin with ˙ cup soufflé mixture; smooth the tops. Insert 4 or 5 of the thin cauliflower florets around the edges of each ramekin, poking the florets into the soufflé mixture with the ruffled edge up. Bake until the tops are golden brown and the mixture is set, 20 to 25 minutes. 6. Meanwhile, place the vinegar in a small bowl, and slowly whisk in the olive oil until combined. Season with salt and pepper. Toss the salad greens with the vinaigrette.

6. Preheat the oven to 425°F. Quickly, before the sugar cools, spoon a generous teaspoon of the sugar mixture into each muffin tin. Drape the chilled pastry rounds over each onion, and, using your fingers, press to secure. The onions should be swaddled in the pastry. Transfer the muffin tin to the oven; bake until the pastry is golden brown and the sugar bubbles up over the pastry, about 20 minutes. Remove from the oven. Immediately set the baking sheet over the muffin tin; invert, being careful of the hot caramel that might drip from the tin.

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The Vegetarian Epicure, Book Two: 325 Recipes by Anna Thomas

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