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Toni Fiore - Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian

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Book:
Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
Author:
Toni Fiore
Publisher:
Da Capo Press
Genre:
Books / Home and family
Year:
2009
Rating:
3 / 5
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The health benefits of vegetarianism are well known, but, to many, the art of easily preparing great vegetarian food remains a mystery. With her public television cooking show, Totally Vegetarian, now in its fourth season, Toni Fiore has rapidly become one of Americas most trusted guides to fast and flavorful vegetarian meals.

In Totally Vegetarian, Fiore presents 200 recipes that emphasize familiar and readily available ingredients. She is particularly gifted at formulating great-tasting adaptations of popular classicsdishes like tempeh fajitas, veggie potstickers, eggplant meatballs, polenta con fungi porcini, potato sage pizza, easy spicy tofu rollupthat can be prepared in as few as five minutes. Whether youre cooking for a vegan or a flexitarian, everyone aspiring to eat less meat will savor this totally vegetarian food.

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Acknowledgments

MY HEARTFELT THANKS to my mother and best friend for her love, wisdom, and strength; my daughter, Noelle, for her determination and love; my son, James, for motivating me to continue moving forward with my life; my father, my brother Jim and his wife Daniela, and my sister Tina for their culinary enthusiasm, passion, and patience.

In addition, many thanks to:

My dear friends Andy Alley, Peter Rice, Annemarie Dawson, Caryl Widdowson, Janet Polinsky, and Sandra Kotze, for always being within reach. Your humor, love, kindness, guidance, unconditional support, and belief in my abilities helped make my dreams become reality.

Kate Kaminski, for being a wonderful friend, writer, and co-creator of Delicious TV. Special thanks for your enthusiastic recipe testing. Your incredible talents have saved the day on more than one occasion.

Jane Ratcliffe, for kindly and patiently guiding me through the writing process; as well as for reading and re-reading this book until the very end. I couldnt have done this without you. Thank you.

Didi Emmons, Cathi DiCocco, and Heidi Valenzuela, for your fabulous vegetarian recipes, culinary insights, and for being delightful guest chefs on Delicious TV. Your energy, talent, and enthusiasm for great food continues to inspire me.

To all the talented technicians, artists, and donors who helped Delicious TV persevere: Ronda Wanser, Tom Pierce, Susannah SanFillipo,

Jeff Griffiths, Justin Maxwell, Nat Ives, Chris and Ronnie, Steve Allen, J.P., Bob Irish, Stephen Turcotte, the Maine Animal Coalition, and Yoshino Ishii.

Rob Draper, for your advice, optimism, and support.

My agent, Mary Ann Naples, for finding me, sharing my vision, and assisting me through this project. Thank you, thank you.

Matthew Lore, for your extraordinarily detailed and passionate queries, culinary expertise, sharp eye, confidence, and gentle prodding which inspired me to think harder and dig deeper.

Harriet Bell, for your guidance and exceptionally skillful editing.

My cat, Cadie, for eighteen years of love and faithful friendship. Thank you for being by my side through many chapters of my life and every chapter of this book.

And Betsy Carson, my dear friend, partner, producer, editor, and photographer extraordinaire. The journey has just begun.

About the Author

TONI FIORE is the creator and host of Delicious TVs Totally Vegetarian. which airs on more than one hundred public television stations nationwide. A vegetarian for nearly twenty years, she is a self-taught chef who embraced Mediterranean culinary techniques and philosophy while growing up in Italy. She lives in Portland, Maine.

LIGHT BITES

Appetizers, Dips, and Spreads

APPETIZERS, DIPS, AND SPREADS should be small, uncomplicated dishes that have the ability to move from the cocktail hour right through to dinner. Im not into fussy canaps and pastries that require special ingredients and a lot of prep time. Dont get me wrong: I enjoy eating them at a party, but I hardly ever make them at home. Theres a tendency these days at get-togethers to overdo appetizers, serving a wide array of heavy finger foods and filling cheeses.

Over the years, Ive found that people prefer a few tasty things to nibble on while sipping a cocktail and milling around the kitchen in anticipation of the main course. My philosophy is to keep things light, and serve appetizers in moderation. I recommend preparing spreads and dips that might have a second life as leftovers, just in case youre lucky enough to have them. Pesto works beautifully as a pasta sauce, bruschetta as a base for pizza, and a salsa or dip can become the inspiration for a side dish, dressing, or an addition to a light supper.

Celebration Potstickers

MAKES 24

4 tablespoons or more canola
or other vegetable oil
1 tablespoon sesame oil
1 bunch scallions (about 6),
thinly sliced
2 garlic cloves, minced
1 medium head Napa
or green cabbage,
finely shredded
3 cremini mushrooms,
finely chopped
1 to 2 tablespoons
rice wine vinegar
1 tablespoon shoyu soy sauce
to 1 jalapeo pepper, finely
minced (optional)
1-inch piece ginger,
peeled and grated
1 medium carrot, finely grated
2 teaspoons minced
cilantro or basil
24 wonton wrappers

Cremini Mushrooms

CLOSELY RELATED to common white mushrooms, earthy brown mushrooms like cremini or baby bellas are younger versions of robust portobellos. Theyre perfect when a more intense mushroom flavor is desired.

I USUALLY LEAVE complicated Asian dishes to the experts, but when theyre as easy to make as these dumplings are, I jump right inespecially since a little effort results in better (and healthier) potstickers than you could ever buy frozen or get from takeout. They are delicious as an appetizer with a cold beer, or served on a crunchy, green salad for lunch. If I prepare them while guests are hanging around the kitchen, they rarely make it onto the serving platter. Serve with Sweet Chili Dipping Sauce (below), if you like.

To achieve the thinly shredded cabbage required for this recipe, an Asian mandoline works best. Wonton wrappers, which are square, unlike the round wrappers used for making dumplings or dim sum, can be found in both vegetarian (containing eggs) and vegan versions; for the latter I recommend Twin Marquis brand.

1. Heat 2 tablespoons of the canola oil and the sesame oil in a large skillet over medium-high heat. Add the scallions and saut until they begin to soften, about 2 minutes, and then add the garlic. Saut for a minute or so and then add the cabbage, mushrooms, vinegar, soy sauce, jalapeo, and ginger. Cook, stirring, until the cabbage is soft, about 3 minutes longer. Add the carrot and cilantro and remove from the heat. Transfer to a bowl to cool, about 10 minutes. Check for seasoning, and adjust as needed. If youre not using it right away, cover and place the filling in the refrigerator for up to 3 hours.

2. To assemble the wontons, lay a wrapper on a work surface and put about 1 tablespoon filling in the center. Rub a little water along two adjacent edges with your finger, then fold the wrapper over to make a triangle. Press and seal the edges. Fold in 2 points of the triangle to make a sailboat shape.

3. Heat a heavy skillet over medium-high heat until very hot. Add 2 tablespoons or more vegetable oil and follow with the potstickers Cook on one sidedont fiddle with themuntil the bottom is a nice light brown. Shake the pan and when the potstickers become loose, add about cup water to the pan. Quickly cover to allow the potstickers to steam for 3 to 4 minutes. Remove the cover and continue cooking until the water evaporates. Serve immediately.

Sweet Chili Dipping Sauce

MAKES 3 TO 4 CUPS

THIS RECIPE IScourtesy of my friend, Chef Cathi DiCocco. The sweet-spicy sauce is good for finger foods such as Celebration Potstickers (page 48), but is equally delicious added to soups, stews, and marinades or as a basting sauce.

2 cups rice wine vinegar
2 cups organic cane sugar
cup Lan Chi chili paste with or without garlic
cup chopped garlic

1. Combine the vinegar, sugar, chili paste, garlic, and 2 cups water in a large saucepan and bring to a boil. Reduce the heat and gently simmer, uncovered, stirring occasionally, for about 2 hours, or until the sauce is reduced by half. Store in a covered container in the fridge for up to 6 months.

Golden Tofu Bites

SERVES 2 TO 4

cup (or more) canola or

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