Featured Cookbook

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1. Zucchini Lasagna

2. Pissaladiere

3. Vegetable-Stuffed Portobello Mushrooms

Book Description

From mushroom-stuffed tomatoes to roasted butternut squash, The Everything Vegetarian Cookbook by renowned chef and radio personality Jay Weinstein makes preparing delicious vegetarian meals easier than ever before. In this comprehensive, all-purpose cookbook, Mr. Weinstein provides you with simple instructions to create a variety of savory vegetarian meals—whether you are on an ovo-lacto, macrobiotic, or vegan diet or are someone who simply wants to reduce meat intake. The Everything Vegetarian Cookbook not only gives you options for meat substitutes, it also helps you ensure that you’re getting the proper nutrients and protein while on a vegetarian diet. Whether you want to cook a one-course dinner for the family or an elaborate feast for special guests, this book can satisfy even the heartiest appetite.

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The Everything Vegetarian Cookbook: 300 healthy recipes everyone will enjoy

Authors: Jay Weinstein

Date: June 2002

ISBN: 1580626408

Publisher: Adams Media Corporation

Paperback

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This Southern French version of pizza comes from Provence, the birthplace of tapenade, the olive and anchovy spread that is the flavor base for pissaladiere. This recipe makes six to eight individual pies, but you can just as easily make it as one large one, and cut pieces for your guests.

• 1 package active dry yeast

• 3/4 cup hot tap water

• 2 tablespoons olive oil, divided

• 2 cups unbleached all-purpose flour

• Salt

• 3 white onions, cut in half through root end, then sliced into thin strips

• 1/2 bunch thyme

• 1/4 Cup cornmeal

• 1/4 Cup tapenade or olive paste (available in specialty food stores)

• 3 tomatoes, seeds removed, cut into neat, fine dice (1/8-inch)

• 1/2 bunch parsley, chopped separately

1. Dissolve yeast in water, then add 1 tablespoon olive oil; gradually add flour, stirring with a wooden spoon and incorporating a sprinkling of salt, until dough can be worked on a board. Knead on floured surface until smooth. Allow to rise in an oiled bowl in a warm place until double in size (about 1 hour).

2. Saute the onions with the thyme in 1 tablespoon olive oil until evenly browned (caramelized). Rollout dough very thin (1/16-inch thick) on a floured surface.

3. Using a 5-inch diameter cookie cutter, or a coffee can, cut 8 disks of dough, and place them on a baking sheet generously dusted with cornmeal. Brush with olive oil. Spread about 2 teaspoons tapenade onto each disk, leaving a 1/2-inch border around the edge. Sprinkle on 2 tablespoons caramelized onions and a smattering of tomato dice.

4. Bake in very hot (450 degrees) oven until the crust is crisp and golden brown, about 20 minutes. Sprinkle with parsley and serve hot.

More From This Book:

1. Zucchini Lasagna

2. Pissaladiere

3. Vegetable-Stuffed Portobello Mushrooms

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