Cookbook author Cara Mangini thinks that eating vegetables is one of life’s greatest pleasures. Her first cookbook “The Vegetable Butcher” (Workman), won an IACP award and was a James Beard Award finalist. I loved that vegetarian book and could hardly wait for a follow-up. Yes, I still eat meat, but in much smaller portions than I used to.
A few months ago, her second cookbook was published, “The Vegetable Eater: The New Playbook for Cooking Vegetarian” (Workman). I was thrilled to see that her mission to put vegetables at the center of the American plate successfully made its way to every page of the new book. Think of this as a guide to making a vegetarian meal that doesn’t feel like a bunch of so-so side dishes.
Her flavor-first formulas create dishes that are hearty and straightforward, delicious and appealing. She offers helpful notes alongside each recipe, easy-to-follow tips for everything from prepping fava beans to trimming baby artichokes.
She is a mother and recognizes that households of all sizes aspire to eat more vegetables while craving flavor-packed meals. Her book achieves both, even on weeknights.
Ultimate Black Bean Chili
No doubt, dried beans take time to cook. Mangini suggests that the process doesn’t need babysitting if you use enough water. The recipe yields about 2 to 2 1/2 quarts, but if you want plenty of leftovers, double the recipe.
“It feels good to make a big-batch recipe,” she writes. “It feels good to serve some tonight and store some in the freezer for later. Simply defrost when you need a quick lunch or dinner.” Instructions for doubling the recipe are given in cook’s notes.
Yield: 6 to 7 as a main
INGREDIENTS
1 tablespoon chili powder, preferably dark chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon dry mustard powder
1/4 cup extra-virgin olive oil
Heaping 1 cup finely chopped yellow onion
1 cup finely chopped carrot
1 cup finely chopped celery
2 tablespoons minced garlic
1 tablespoon minced chipotle peppers in adobo sauce (seeded if you prefer less spicy heat) or 1 teaspoon ground chipotle pepper
1 pound dried black beans, picked through, rinsed, and drained
About 14 cups (3 1/2 quarts) water
2 bay leaves
1 can (28 ounces) tomato puree
2 tablespoons pure maple syrup, plus more as needed
Fine sea salt
1 tablespoon apple cider vinegar (or freshly squeezed lime juice), plus more if needed
Your favorite toppings and accompaniments, such as chopped red onion, chopped cilantro leaves, shredded Cheddar or Monterey Jack cheese or crumbled Cotija cheese, avocado slices, sour cream or Greek yogurt, warm tortillas or tortilla chips
Cook’s notes: To double, use a large pot or Dutch oven. Double all ingredients except water, tomato puree, and chipotle peppers in adobo. Use about 16 cups water (4 quarts) to start, then add another cup when you add the tomato sauce — plus more if you want to loosen it further. Adjust the seasoning to taste. Start with 1 tablespoon chopped chipotle pepper and then add more to reach your desired level of spicy heat. Use about 42 ounces tomato puree (that’s 1 1/2 (28-ounce) cans or 1 large (28-ounce) can plus one small (14- to 15-ounce) can.
DIRECTIONS
1. Carefully whisk together the chili powder, cumin, oregano, granulated or powdered garlic, and dry mustard in a small bowl and set aside.
2. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until they just begin to soften, about 5 minutes. Stir in the minced garlic, reserved spices, and chipotle peppers (or chipotle powder) and cook, stirring frequently, until garlic is fragrant and begins to soften, about 2 minutes. Be careful not to let the garlic burn.
3. Add beans, water and bay leaves. Bring the water to a boil on high heat, then reduce the heat to medium-low to maintain a steady simmer. Let the mixture cook, checking the water and stirring a few times throughout the cooking, until the beans are just tender, 70 to 80 minutes.
4. Stir in the tomato puree, maple syrup, 1 tablespoon salt, and 1 cup water if needed to loosen. Continue to simmer, partially covered to catch any splattering and stirring occasionally, until beans are completely tender but still hold their shape, 20 to 30 minutes. Add more water, if needed, at any point to loosen the chili or to prevent the beans from burning or sticking to the bottom of the pot.
5. Stir in vinegar. Add water, a little at a time, if you would like to loosen the consistency (or turn up the heat to cook off excess liquid and thicken the chili if needed). Adjust salt, vinegar, and maple syrup to taste. Remove from heat and remove bay leaves.
6. Serve the chili with your favorite toppings and accompaniments.
Source: “The Vegetable Eater” by Cara Mangini
Once-a-Week Broccoli Stir-Fry
Mangini writes that this stir-fry is for your weekly rotation. She advises adding or substituting halved Brussels sprouts, bok choy and mushrooms, cabbage and cauliflower, asparagus, or green beans. Just make sure that the veg is cut into bite-size pieces so that they will cook evenly.
Yield: 4 servings as a main
INGREDIENTS
3/4 cup low-sodium vegetable stock
1 teaspoon toasted sesame oil
1 teaspoon sugar
3 tablespoons canola oil
2 tablespoons minced garlic
1 tablespoon minced ginger (1-inch piece fresh ginger, peeled)
1 jalapeño chili, seeds and ribs removed, minced
1/4 cup thinly sliced green onions, divided use
1 3/4 pounds broccoli (2 large stalks), florets cut into bit-size pieces, stalk trimmed, peeled and cut into bite-sized pieces, see cook’s notes
3 tablespoons tamari or soy sauce
1 cup shelled frozen edamame, thawed
2 teaspoons lightly toasted sesame seeds, plus more for topping
Optional: 1/2 to 3/4 cup toasted cashews (or other nuts), coarsely chopped or left whole
For serving: steamed brown or black rice
Cook’s notes: You can use precut broccoli florets and forgo the addition of the stalks. Make sure the broccoli is trimmed and cut into bite-size pieces. You’ll need about 8 cups of florets to account for the missing stalks.
DIRECTIONS
1. Whisk together the stock, sesame oil, and sugar in a small bowl. Set it aside.
2. Heat a large, deep stainless-steel skillet or 14-inch wok over medium-high heat until a drop of water evaporates in 2 seconds. Swirl the canola oil around in the pan, then add the garlic, ginger, jalapeño and half of the green onions; cook, stirring constantly, for 1 minute. Add broccoli and cook, stirring frequently and carefully (the pan will be very full), until becoming tender in places, about 2 minutes. Add the tamari or soy sauce and cook until it is mostly absorbed, about 1 minute.
3. Stir in edamame, then add the stock mixture. Turn up the heat to high and let simmer, stirring occasionally, until the broccoli is crisp-tender, much of the liquid has been absorbed, and a thin sauce remains, 2 to 3 minutes. Turn off the heat and stir in the remaining green onions, sesame seeds, and the cashews if using. Serve immediately over rice with some sauce and a sprinkle of sesame seeds.
Source: “The Vegetable Eater” by Cara Mangini
Tomato, Corn, and Zucchini Pasta
According to Mangini, this recipe for Tomato, Corn, and Zucchini Pasta lives in her back pocket to pull out weekly when tomatoes and corn are in season. She writes that to mix things up, add a few dollops of basil pesto in place of the butter and basil leaves.
Yield: 4 servings as a main
INGREDIENTS
Salt
3/4 pound linguine fini any favorite pasta
3 tablespoons extra-virgin olive oil
3 very large garlic cloves, thinly sliced or smashed
Pinch to 1/4 teaspoon crushed dried red pepper flakes, adjust to personal taste
2 medium zucchini, sliced into 1/2-inch half moons or quarter moons
2 large ears raw corn, kernels freshly shaved off the cob
Heaping 2 cups cherry tomatoes, see cook’s notes
1 tablespoon unsalted butter
1/2 cup packed fresh basil leaves, chopped or torn, divided use
Optional: 1/4 cup pine nuts, toasted
1/2 cup finely grated Parmesan cheese, plus more for serving
Freshly ground black pepper
Best-quality olive oil
Cook’s notes: Use any in-season tomatoes, halving or quartering any large ones.
DIRECTIONS
1. Bring a large pot of water to a boil and salt it generously until it tastes like the sea. Add pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water. Drain pasta.
2. In a large skillet, heat the extra-virgin olive oil with the garlic and red pepper flakes (if using) over medium heat. When the garlic just begins to simmer, cook for about 2 minutes, stirring frequently, until garlic becomes fragrant and turns golden. Add the zucchini, turn up the heat to medium high and cook, stirring occasionally, for 3 to 4 minutes until al dente and just beginning to brown in places. Stir in corn, tomatoes, and 1/2 teaspoon salt. Cook for about another 2 minutes until the corn is warmed and until the tomatoes are just beginning to melt and the cherry tomatoes are just about to burst.
3. Add cooked pasta. Toss gently and add butter; toss again with a couple of tablespoons of the reserved pasta water. Add more pasta water, a little at a time, as needed to loosen further. Reserve the remaining pasta water to help freshen any leftovers. Toss in most of the fresh basil, reserving some to finish, pine nuts if using, and the 1/2 cup Parmesan, pepper, a drizzle of your best olive oil, and the remaining freshly chopped or torn basil.
Source: “The Vegetable Eater” by Cara Mangini
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
