Veggie Food (Paperback) by Scarlett, Kay
Paperback; Published 3/12/2005; 400 Pages; ISBN 9781592232833
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Long relegated to supporting roles on the dinner plate, veggies are finally headlining the show. Here they star in almost 200 delectable recipes – each accompanied by a photograph – covering every cooking style and occasion, from starters, salads, main dishes, and even vegetable juices to picnic food, casseroles, curries, and baked goods. Among the luscious offerings are Tomato Tarte Tatin, Asparagus Risotto with Pecorino and Mint, Roasted Beet Salad, and Green Curry with Sweet Potato and Eggplant.
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Not sure what to serve a vegetarian guest? A simple but hearty dish of roasted vegetables can be a satisfying main course. Toss a selection of cut vegetables with olive oil, salt, and pepper and spread on a baking sheet. Cook in a 450 degree F oven for 35-45 minutes, stirring occasionally, until vegetables are tender. Use a combination of veggies- zucchini, asparagus, potatoes, onions, sweet potatoes, eggplant, carrots, beets or anything else in season- for a delicious mix.