Featured Cookbook

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1. Potato, Turnip, and Carrot Gratin with Garlic-Herb Bechamel Sauce

2. Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry

3. Bok Choy, Broccoli Rabe, and Shiitake Mushrooms with Roasted Garlic

4. Asparagus Crepes with Mushroom Sauce

5. Mushroom Sauce

6. Roasted Beets with Tart Pink Grapefruit Glaze

7. Chile Cabbage with Shiitakes, Sweet Crisp Onions, and Tofu

Book Description

Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook.

... (more)

The Vegetable Dishes I Can't Live Without

Authors: Mollie Katzen

Date: October 2007

ISBN: 1401322328

Publisher: Hyperion

Hardcover

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Welcome to one of my all-time favorite vegetable mélanges! Eat this as a stew or chunky soup, or serve it over rice. (If choosing the later, put up some jasmine rice or brown basmati rice to cook before you begin.)

Yield: 5 to 6 servings

• 2 teaspoons red curry paste

• 1 1/2 to 2 tablespoons minced fresh ginger

• 1 (14-ounce) can light coconut milk (about 1 3/4 cups)

• 1 1/2 cups vegetable broth*

• 2 tablespoons fish sauce ("nam pla") or 1 to 2 tablespoons soy sauce

• 1 tablespoon brown sugar (optional)

• 1 (15-ounce) can diced tomatoes (about 1 3/4 cups tomatoes-plus-liquid)

• 1 small (5- to 6-ounce) Japanese or Chinese eggplant, cut into 1/2-inch-thick half-rounds

• 2 cups (about 10 ounces) diced kabocha or butternut squash, steamed or blanched until almost tender**

• 2 cups (about 8 ounces) green beans, trimmed and cut into 2-inch lengths

• 20 to 25 fresh basil leaves (Thai basil, if available)

1. Measure the curry paste and ginger into a large saucepan, then add the coconut milk and broth, and whisk until smooth. Bring to a boil over high heat, reduce the heat, and simmer, covered, for 15 minutes.

2. Stir in the fish or soy sauce and brown sugar, if desired.

3. Add the tomatoes, eggplant, squash, and green beans. Bring to a boil, then reduce the heat and simmer, partially covered, for about 10 minutes, or until the vegetables are tender. Stir in the basil leaves (whole or torn in half) and serve hot, over rice.

Notes:
This dish will keep for up to 5 days in a tightly covered container in the refrigerator. It reheats beautifully.

Look for the Thai ingredients (Thai Kitchen brand) in the international foods section of your supermarket.

Use a flavorful vegetable broth, such as Imagine brand.

Kabocha squash is a Japanese pumpkin. If you can find it, you will love it! If you can't find it, you will also love butternut squash. For best results, cook the squash ahead of time (by steaming or blanching) until almost tender.

More From This Book:

1. Potato, Turnip, and Carrot Gratin with Garlic-Herb Bechamel Sauce

2. Eggplant, Green Beans, Pumpkin, and Basil in Coconut-Tomato Curry

3. Bok Choy, Broccoli Rabe, and Shiitake Mushrooms with Roasted Garlic

4. Asparagus Crepes with Mushroom Sauce

5. Mushroom Sauce

6. Roasted Beets with Tart Pink Grapefruit Glaze

7. Chile Cabbage with Shiitakes, Sweet Crisp Onions, and Tofu

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