Free Vegetarian Recipes and Menus from Nikki & David Goldbeck
Greetings,
Below are lots of FREE recipes from our
cookbooks. Most are from the new edition of American
Wholefoods Cuisine: 1300 Meatless Recipes from Short Order to Gourmet
– often called the "vegetarian Joy of Cooking."
Some recipes are from The
Good Breakfast Book, our vegetarian breakfast
cookbook featuring 485 recipes.
Others are from Eat
Well the YoChee Way our guide and cookbook which
develops an amazing food. This food which we call YoChee also known
as yogurt cheese is a remarkable creamy low-fat food which is also
high in calcium and protein.
You can learn more about these and other
books as well as watch a slide show about YoChee by visiting out
catalog by CLICKING HERE
We hope you enjoy these selections.
- Nikki & David Goldbeck
P.S. We’d love to hear about your experiences with our recipes.
Please write to us at CEM620(at)AOL.COM
CLICK BELOW FOR FREE VEGETARIAN RECIPES
Spring Vegetables
No matter where you live, it seems like this has been a hard winter.
As better weather approaches, so does the choice of fresh produce.
The spring/early summer offerings add wonderful options at “in
season” prices. In this installment of the Wholefoods Diner, we
serve up some personal favorites, including asparagus, globe
artichokes, beets (admittedly Nikki’s choice), and a selection
of leafy greens that grow best while the weather is still a bit cool.
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Blackened Asparagus |
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These crispy asparagus spears have a subtle smokey taste and a hint
of spiciness. If you like really hot food, use a potent chili powder
or add a pinch of cayenne. And a note for whoever is on clean-up
– let the blackened pan soak for a while and it will clean with ease.
1 pound asparagus
2 tablespoons soy sauce
4 cloves garlic, chopped
1 teaspoon chili powder
2 to 3 tablespoons water
Trim the ends from the asparagus. Break into 2-inch-long segments.
You should have about 4 cups.
Combine the asparagus and soy sauce in a wok or large skillet. Cook
over high heat, stirring continuously, for about 5 to 10 minutes,
until the asparagus are singed and the soy sauce evaporates. Add the
garlic during the last minute or so.
Remove the pan from the heat. Immediately add the chili powder and
water, 1 tablespoonful at a time, stirring to dissolve the blackened
soy sauce in the pan. Do this carefully, as there will be some sputtering.
Yield: 4 servings
Variations: For Blackened Green Beans, trim the ends of one pound
fresh green beans but leave whole. Follow the directions above. For
Blackened Carrots, cut a pound of carrots into 2-inch-long
matchsticks (about 3 cups) and follow the directions above. The same
amount of broccoli stems, peeled and cut in 2-inch-long sticks, makes
great Blackened Broccoli. |
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Spring Artichokes |
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If you need to hold the artichokes after cooking, cover the pot and
let them sit off the heat until serving. Any leftovers can be chilled
and sliced into salads.
4 medium-size artichokes with stems
½ cup water
3 tablespoons lemon juice
3 strips lemon peel
½ teaspoon salt
1 small onion, cut in thin crescents
6 cloves garlic, sliced
Prepare the artichokes by peeling the stems lightly, cutting off the
top third of the bulb to remove the tips of the leaves, and removing
any small tough leaves at the base. Cut in half lengthwise and use a
grapefruit spoon or small paring knife to scrape away the small hairy
leaves (or choke) attached to the heart.
Combine the water, lemon juice, lemon peel, and salt in a broad pot
that can hold the artichokes in a single layer. Dip the cut side of
each artichoke in this lemon water, then turn cut side up and place
the artichokes side by side in the pot.
Scatter the onion and garlic over the artichokes.
Bring the artichokes and liquid to a boil. Cover and simmer over
medium heat for about 30 minutes, until the artichokes are easily
pierced with a fork. Check periodically during cooking to see that
the water isn't boiling too rapidly and evaporating.
Serve each person 2 warm halves topped with some of the onions,
garlic and a little broth.
Yield: 4 servings |
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Spicy Italian Greens |
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This recipe is designed for the bitter greens listed below, but it
can also be made using romaine lettuce combined with Italian flat
leaf parsley. A dollop of YoChee on top of each serving provides a
nice contrast. To turn this into a main dish, add 3 cups cooked
chickpeas, white beans or lentils at the end and heat through. If
desired, serve over small size pasta, such as bow ties, spirals,
shells, or the like.
1½ pounds leafy greens (beet greens, broccoli rabe, Swiss chard,
chicory, escarole, frisée, kale, or romaine mixed with ½
cup flat leaf Italian parsley)
2 large cloves garlic, minced
½ cup canned crushed tomatoes or tomato puree
½ teaspoon crushed red pepper flakes
2 tablespoons capers
Wash the greens well and chop coarsely. You should have about 12 cups.
Combine the greens with the remaining ingredients in a large heavy
skillet or pot large enough to hold them. Cook, uncovered, for about
5 minutes, or until the greens wilt. Stir as needed for even cooking.
Cover and cook until the greens are tender, about 10 minutes
depending on the greens.
Yield: 4 to 6 servings |
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Orange-Lemon Beets |
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In this unusual dish, sweet earthy beets are studded with tiny pieces
of tart raw lemon. You'll be amazed by the tenderness of the lemon
peel. Since the peel is to be eaten, choose an organic lemon for this recipe.
1½ pounds red or golden beets
1/3 cup orange juice
1 teaspoon grated fresh ginger
1 small organic lemon
Scrub the beets, peel and cut into ½-inch-long matchsticks. To
do this easily, begin by cutting into 1/8-inch-thick slices. Stack
several slices and cut into 1/8-inch-wide strips. Cut strips across
into ½-inch lengths. You should have about 4 cups.
Place the beets in a small pot with the orange juice and ginger.
Cover and cook over moderate heat for about 15 minutes, until tender.
Cut the unpeeled lemon into very thin slices. Stack the slices and
cut into small pieces. You should have about ½ cup.
When the beets are cooked, remove from the heat, transfer to a
serving bowl, and while still hot, mix in the lemon pieces.
Serve warm or at room temperature.
Yield: 4 to 6 servings
Variation: For Orange-Lemon Carrots, replace the beets with carrots. |
Recipes from the Nikki & David
Goldbeck's American Wholefoods Cuisine, Eat Well the YoChee Way and
The Healthiest Diet in the World. ©
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