- Paperback: 192 pages
- Publisher: Fair Winds Press (April 15, 2015)
- Language: English
- ISBN-10: 1592336582
- ISBN-13: 978-1592336586
- Product Dimensions: 7.5 x 0.6 x 9.2 inches
- Shipping Weight: 1.3 pounds (View shipping rates and policies)
- Average Customer Review: 28 customer reviews
- Amazon Best Sellers Rank: #343,947 in Books (See Top 100 in Books)
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The Easy Vegetarian Kitchen: 50 Classic Recipes with Seasonal Variations for Hundreds of Fast, Delicious Plant-Based Meals Paperback – April 15, 2015
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Parsnip and Thyme Galette
My husband and I have different eating habits, especially when it comes to carbs. He could happily give up bread or pastry without missing it, while I wouldn’t last a week before being struck with longing for a slice of bread smeared with peanut butter. What’s more, I love flaky pastries passionately croissants, Danishes anything with a crust, really. And that’s where this galette comes into the picture. This freeform pastry is half about the crust, and half about the filling, and it’s one of the few recipes in which I use unbleached all-purpose flour to ensure a wonderfully flaky crust one that also provides a solid base for just about any filling you can think of.
As for the filling, you could, technically, omit the ricotta and use only vegetables, but I love the ricotta-vegetable layer. And, for the most part, I like to keep the flavors of the filling fairly simple, with hardly anything more than a tablespoon of fresh mixed herbs. A slice of galette and a good side salad make for an elegant dinner that’s filling without being overly heavy.
Yield: 4 to 6 servings
1 recipe Ricotta Galette (recipe follows)
1 parsnip, thinly shaved
1 tablespoon (14 grams) unsalted butter, melted
½ teaspoon dried thyme
Toss the shaved parsnip with the melted butter and thyme. Prepare the Ricotta Galette as directed, layering the parsnip mixture on the ricotta in place of the vegetable filling. Bake as directed.
1 cup (120 grams) unbleached all-purpose flour or whole wheat pastry flour
¼ teaspoon sea salt
¼ cup (56 grams) cold unsalted butter
1 ounce (28 grams) cream cheese
1 tablespoon (15 milliliters) maple syrup
2 tablespoons (30 milliliters) cold water
½ cup (120 grams) ricotta
2 teaspoons honey
¼ teaspoon black pepper
¼ teaspoon sea salt
1½ cups (240 grams) thinly sliced vegetables
2 tablespoons (30 milliliters) heavy cream
1 large egg
Preheat the oven to 375˚F (190˚C, or gas mark 5) and cover a baking tray with parchment paper.
To make the crust: In a food processor or large bowl, combine the flour and salt. Cut in the butter and cream cheese, pulsing in a food processor or using your fingers until the dough is in pea-size pieces. Add the maple syrup and water, pulsing or stirring until the dough comes together. Turn out onto a floured work surface and roll the dough into a 10-inch (25 centimeters) circle. Transfer to the baking tray.
To make the filling: In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 centimeters). Layer on the vegetables, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.
Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
â??Erin Alderson has left no stone unturnedâ?¿ great for non-vegetarians who like to include a â??vegetarian dayâ?? in their weekly menu planning.â??
About the Author
Erin Alderson is the recipe developer, photographer and voice behind the whole foods, vegetarian blog Naturally Ella. Erin started blogging on a whim in 2007 as a healthy baking blog but has since then grown into a thriving seasonal, whole foods resource site. She grew up in a traditional middle class family that had a diet largely subsistent on fast food. Five years ago Erin's father suffered a massive heart attack leaving Erin to question her own health and eating habits. Since then, she has ditched processed foods in lieu of a whole foods. Erin is a large proponent of local agriculture and seasonal eating which has become a large part of the Naturally Ella. Erin is also the author of The Homemade Flour Cookbook (Fair Winds Press). www.naturallyella.com
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Came back later to say the more I've used this cookbook, the more I've been impressed. This may be the best cookbook I've ever bought. The basic burger recipe is really good---nice flavor and the patties hold together very well.