Robin Robertson - One-Dish Vegetarian Meals: 150 Easy, Wholesome, and Delicious Soups, Stews, Casseroles, Stir-Fries, Pastas, Rice Dishes, Chilis, and More

The Harvard Common Press
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Boston, Massachusetts 02118
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Copyright 2007 by Robin Robertson
Cover photography copyright 2007 by Eskite Photography

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Printed on acid-free paper

Library of Congress Cataloging-in-Publication Data

Robertson, Robin (Robin G.)
One-dish vegetarian meals : 150 easy, wholesome, and delicious soups,
stews, casseroles, stir-fries, pastas, rice dishes, chilis, and more / Robin
Robertson.
p. cm.
Includes index.
ISBN 978-1-55832-369-8 (hardcover : alk. paper)
ISBN 978-1-55832-370-4 (pbk. : alk. paper)
1. Vegetarian cookery. 2. One-dish meals. I. Title.
TX837.R62496 2007
641.5'636dc22
2007002513

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Interior design by Richard Oriolo
Cover design by Night & Day Design
Cover photography by Eskite Photography
Food styling by Andrea Lucich
Prop styling by Carol Hacker

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Certain recipes we return to again and again, particularly those satisfying one-dish family favorites that make us feel good all over. These are the recipes that are so flavorful, they taste like you've spent all day in the kitchen. That's what One-Dish Vegetarian Meals is abouta comprehensive new collection of vegetarian favorites filled with nourishing and delicious one-dish recipes for every season and every reason.

The recipes in this book complement our busy lifestyles and our desire to eat healthful and great-tasting food without a lot of fuss. These fullflavored vegetarian dishes are economical, simple to prepare, and a pleasure to eat. The versatile recipes work equally well for simple weeknight dinners or for casual entertaining. Many of the dishes can be made ahead and popped in the oven to heat just before mealtime. They also lend themselves to easy transporting, making them ideal for potluck gatherings. Many are great for feeding a crowd.

One-Dish Vegetarian Meals is filled with great-tasting choices for hearty comfort-food meals, including satisfying soups, stews, and chilis; lightning-quick stir-fries and sauts; comforting casseroles, lasagne, and baked stuffed vegetables; and pages of tempting pasta dishes and main-dish salads. It provides you with more than 150 of the best one-dish recipes specially chosen from three of my classic cookbooks, Rice & Spice, Pasta for All Seasons, and The Vegetarian Chili Cookbook, together for the first time in one easy-to-use volume.

The globally inspired recipes offer tremendous variety and sophisticated flavors that will please vegetarians and non-vegetarians alike with choices such as Lentil Soup with Chard and Orzo; Autumn Harvest Lasagne; Baked Polenta with Red Beans and Fresh Tomato Salsa; Rigatoni with Radicchio, Italian Peppers, and Leeks; Orange-Glazed Tofu Strips over Rice; Pumpkin and Black Bean Chili; and many more.

Many of these recipes have long been personal favorites of my family and friends. It is my hope that they will soon become your favorites as well.

Before digging into the recipes, I'd like to give you some insights about some of the ingredients you'll be using to create them. I also want to share my professional cooking tips that can help you prepare delicious and satisfying meals with ease and confidence.

Because it is important to include a wide variety of beans, grains, vegetables, and other plant-based ingredients in a vegetarian diet, I have made a special effort to do so in these recipesnot just for the obvious nutritional value, but also to add interest and variety to your meals.

Rice is an important and versatile ingredient in any vegetarian kitchen. It is nutritious, easy to digest, contains no cholesterol or saturated fat, and is rich in vitamins and minerals, making it a natural choice for healthy eating. Since many varieties of rice cook in 20 minutes or less, a meal made with fresh-cooked rice can be ready in less than half an hour.

Whether it's seasoned with toasted sesame oil, tamari, or grated ginger, or enlivened with lemon zest or fresh herbs, rice easily adapts to most any ethnic flavor nuance that comes its way.

A simple trick to transform any rice into a welcome convenience food is to cook a quantity in advance for later use. Rice can be easily reheated without compromising its taste or texture. In addition, rice can be kept warm for up to 30 minutes after cooking and still retain its character.

The following chart shows cooking times and water amounts for the most common types of rice. To cook, combine the rice and water in a saucepan. Cover and bring to a boil. Reduce the heat to low, add salt to the water, and simmer, covered, until the water is absorbed. Soaking, altitude, and the age of the grain may all influence the outcome, so be sure to monitor and test for doneness. On the average, 2 cups of raw rice will yield approximately 6 cups of cooked rice. In each case, remove the pot from the heat at end of the cooking time and allow the rice to rest, covered for 5 minutes. For mixed rice blends, parboiled rice, and instant rice, follow the cooking directions on the package.

While rice is the most frequently used grain in these recipes, several other wholesome grains can provide great taste as well as economical sources of high-quality nutrition. For variety, try substituting other grains for the rice in some of these recipes. Among the many grains to choose from are millet, quinoa, barley, wheat, kamut, and many others. These grains can be used in soups, stuffings, pilafs, puddings, and desserts, as well as to make breads and pastas. Each type of grain has its own nutritional value, unique flavor, and cooking characteristics. When combined with beans, vegetables, and seasonings, grains provide great taste and texture, in addition to good nutrition. Get familiar with them and you'll significantly expand your recipe repertoire.

Most whole raw grains can be stored unrefrigerated in tightly covered containers, as long as they are kept away from heat, light, and humidity. To prolong their shelf life, you can store uncooked grains in the refrigerator or freezer.

Grains should be rinsed before using to remove loose hulls, dust, and other impurities.

To intensify the flavor of a grain, you may toast it lightly in a dry skillet before cooking. Most grains can be cooked in a pot with about two times as much water as grain, or more, depending on the cooking time. Bring the water to a boil, cover, reduce the heat to low, and simmer until tender, adding more water along the way if necessary. The water will be absorbed into the grain.