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Eat Your Vegetables: Bold Recipes for the Single Cook Hardcover – August 6, 2013

by Joe Yonan (Author)

55 customer reviews

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This just in: Eat Your Vegetables has been named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's "Here and Now"! It's a collection of eclectic vegetarian and vegan recipes for singles, vegetarians in meat-eating households, couples who are looking for creative side dishes, and anyone hungry for plant-focused, smaller-portion recipes, from the beloved Washington Post editor and author of Serve Yourself.

Whether you're a single vegetarian, an omnivore who's looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one, two or a few. How to scale back recipes? What to do with the leftovers from jumbo-sized packs of ingredients? How to use up all the produce from your farmer's market binge before it rots?

There's no need to succumb to the frozen veggie burger. With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular Weeknight Vegetarian column, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan's fail-proof recipes, Eat Your Vegetables offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants.

It's the perfect book for anyone looking to expand their vegetarian and produce-based repertoire -- even couples, as the dishes are easy to share and scale up. In Eat Your Vegetables, Yonan's charming, personable voice and unfussy cooking style encourage home cooks--both new and experienced--to take control in the kitchen and craft delicious veggie-centric meals for one.

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Editorial Reviews

Review

"It's not to be missed, even if you're not single or strictly vegetarian!"
-- Dana Velden, TheKitchn.com

"Simple, unexpected flavor combinations that pack a memorable punch. This book has seriously upgraded my weeknight meals."

-- Khushbu Shah, Saveur

"The greatly appealing dishes in this collection open up a whole new culinary world for veggie lovers."
-- Publishers Weekly (starred review)

"Strong flavors and inventive combinations fill this collection to tempt all cooks, single or not. The utter lack of dogma in the book keeps the emphasis where it should be: on making delicious food."
-- Molly Watson, About.com

"'Bold' is the operative word. It's there in the strong cover design, and the title and subtitle, of course; in the way Yonan intersperses his recipes with personal essays; in the global reach of his flavors; in the confident voice that seems to say, Stick around, there's a lot to learn here -- whether you're cooking for one, two, or a few; going it alone as a vegetarian among carnivores; or just starting out as a cook of any sort."
-- Patricia Reilly, Epicurious.com

“I love everything about this book: the concept, narrative, context, voice, look, and feel. Then there are the recipes—so inviting, I just want to start at the beginning and cook my way through the entire batch. And as if we need a bonus, Joe’s personal warmth and intelligence shine through all of this like a big embrace.”
—Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate

“Joe Yonan is a kindred spirit; he too is a meat lover who’s embarked on a vegetable-forward adventure and made more room for plants on the plate. But he’s done much more in Eat Your Vegetables: Joe invites us along for a delicious ride that includes the highs and lows of edible gardening and the joy of cooking for one (with smart, practical tips for managing leftovers and minimizing food waste), wrapped in an impassioned plea to get off the couch and—yes!—into the kitchen.”
—Kim O’Donnel, author of The Meat Lover’s Meatless Celebrations and The Meat Lover’s Meatless Cookbook

“It’s hard to write inspired recipes that are simple, but that’s just what Joe Yonan has done in Eat Your Vegetables. In addition to good food, Joe offers great advice for anyone looking to cook more often and more successfully. Read his essay on how to use a recipe and you will become a better cook even before you get into the kitchen.”
—Jack Bishop, Editorial Director, America’s Test Kitchen, and author of Vegetables Every Day

“I’m thrilled to have Joe’s creative collection of recipes that serve vegetables in perfect portions for quick meals by myself—it even includes a sweet selection of desserts for one (which is great because I don’t have to share!). With Eat Your Vegetables as your guide, you’ll be prowling the produce bins with a fresh eye on flavor.”
—David Lebovitz, author of Ready for Dessert and The Sweet Life in Paris

About the Author

Joe Yonan is author of Serve Yourself: Nightly Adventures in Cooking for One (Ten Speed Press, 2011), which Serious Eats, the San Francisco Chronicle, and blogger David Lebovitz named one of their favorite books of the year. The book was an outgrowth of his monthly column, Cooking for One, for The Washington Post, where he is Food and Travel editor.

Before working at the Post, Joe was a food writer and Travel editor at The Boston Globe. His writing for the Post and the Globe has appeared in multiple editions of the Best Food Writing anthology, and he has won awards from the James Beard Foundation for best newspaper food section, the Society of American Travel Writers for best large-circulation newspaper travel section, and from the Association of Food Journalists for his Cooking for One column.

Born in Georgia and raised in West Texas, he got the cooking bug from his Indiana-born mother, who let him shop for the family groceries starting at age 8 and indulged his demands to use her stand mixer because he thought it was so cool. He spent 2012 living with his sister and brother-in-law in southern Maine to learn about (and help with) their homestead, where they are trying to grow as much of their food as possible.
Joe holds a professional chef’s diploma from the Cambridge School of Culinary Arts outside Boston and a bachelor of journalism from the University of Texas at Austin. He lives in Washington, DC.

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Product Details

Hardcover: 204 pages
Publisher: Ten Speed Press; 1 edition (August 6, 2013)
Language: English
ISBN-10: 1607744422
ISBN-13: 978-1607744429
Product Dimensions: 7.7 x 0.9 x 9.3 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review: 4.2 out of 5 stars See all reviews (55 customer reviews)
Amazon Best Sellers Rank: #63,161 in Books (See Top 100 in Books)
- #66 in Books > Cookbooks, Food & Wine > Cooking Methods > Cooking for One or Two
- #99 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Vegetables
- #113 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Non-Vegan Vegetarian

Customer Reviews

4.2 out of 5 stars

5 star		64%
4 star		14%
3 star		14%
2 star		4%
1 star		4%

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Top Customer Reviews

A shift away from meat

By I Do The Speed Limit TOP 500 REVIEWERVINE VOICE on August 6, 2013

Format: Hardcover

The title of this book could have been "Eat 'More' Vegetables". This is not a cookbook filled with recipes focusing on vegetables: This is a cookbook filled with recipes that avoid meat--ranging from less-than-strict vegetarian (as recipes do include eggs, butter, cheese, anchovies and suggestions that bacon or ham hocks can be substituted) to strictly vegan. I say this right up front because, if you are looking at this book since you loved Yonan's "Serve Yourself", the meatless aspect of this book may come as a surprise to you. In that book, published fairly recently in 2011, he was definitely a meat-eater.

So, I would say that this is not so much a book of spectacular vegetable dishes, as a self-help book of recipes and essays to help you start down the road towards eating less meat.

Of course, this cookbook is still about Yonan's belief that singles should--definitely--bother to cook for themselves. The book just suggests, subtly, and by way of the recipes' ingredients, that you can cook without meat and still have a wonderful, fulfilling meal that makes you feel good about yourself. Yonan created this vegetarian cookbook because he observed that there were quite a lot of single people out there who were avoiding meat. And when he thought hard about that, he realized he was moving in that direction also. Come to think of it, just how quick your own personal movement away from meat and towards veggies is, may ultimately depend on where you live, with whom you live, how big your garden is, your culture, or whether you cook for yourself or a family. But, bottom line, aren't we all moving at some rate of speed towards less meat? More veggies, more beans, more grains? So, this is a collection of recipes that celebrate meat-less-ness.Read more ›

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A good choice for the single vegetarian

By nfmgirl on August 27, 2013

Format: Hardcover

I have been a pescatarian for 3 years, which means that I eat fish and seafood, but no red meat, pork or poultry. So that means that I eat a lot of vegetarian dishes. I am also single, so that also means that I often have to make way more food than I need.

This book is designed to address both of these issues, as it is vegetarian cooking for one or two people. There is even a handy section that has a list of suggestions for recipes in the book to help you use things like a half of an avocado, or a half a lime, or 1/2 a can of beans, knowing that the biggest problem with cooking when you are single is the leftover ingredients.

The author includes a guide to using the book, and encourages readers/cooks to merely use the recipes as a guide, not as a rule book. I tried several of the recipes. The Fusilli with Corn Sauce (whole wheat pasta, sauteed onions and corn) was fresh tasting and easy to make. The Enfrijoladas with Egg, Avocado and Onion (corn tortillas coated in a bean sauce and topped with copped hard boiled egg, avocado and onion) was a surprising mix of flavors that actually worked well together, despite my reservations. But the best was the Roasted Sweet Potato with Coconut, Dates and Walnuts. Oh so good!

This book was filled with lots of pretty pictures that made everything look so tasty! The only real negative that I have is that there were several things I'm not big on like curry and tofu, and things I'm hesitant about trying like kimchi. So there were a lot of recipes that I didn't want to try right now-- but that's just me!

My final word: Easy recipes for weeknight dining. Interesting flavor combinations. Nothing ordinary here. If you are looking for some fresh ideas for easy vegetarian dining for one or two, grab this book!

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Deliciously Versatile Vegetarian Recipes

By Jennifer Dickinson on October 7, 2013

Format: Hardcover Verified Purchase

Another hit from Joe Yonan! I am an omnivore looking to add some interest to my already veg-heavy diet. A particular wish of mine is to make more cooked veggie items for lunches instead of buying expensive takeaway salads. This book is perfect for that.

If you do want meat, it is easy to add to many of the recipes (a few slices of bacon alongside the sweet potato, greens and kimchi hash for example). Unlike other vegetarian recipe collections, Eat Your Vegetables emphasizes just that - vegetables. While soy products make an appearance, Joe avoids commercially-made meat substitutes. Other proteins include eggs and cheese, which in many cases are easily omitted if you're vegan or simply don't like them. Joe also includes other suggestions to help out vegans (such as substituting miso for oyster and/or fish sauce).

Even more than in Serve Yourself, a great many of the recipes become components of other dishes and there are usually several options, e.g., for that big pot of tomato sauce you just made (I think it goes into as many as five other recipes, and of course you can use it on any pasta). As a result, my cooking sessions from this book have involved making several things for use in different ways throughout the week (hearty greens gave me a side to go with some sausage I already had, plus went into hash and the remainder in the freezer for the cheesy greens gratin and a few other things). Joe also continues the theme of how to use up or save leftovers and extras, which is extremely helpful if you're only cooking for one or two people but are stuck with grocery store bundles and packages designed for more.

It is also easy to double the recipes if, like me, you like to have leftovers handy for multiple meals or want to make a meal for two.Read more ›

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Most Recent Customer Reviews

Two Stars

Nothing impressive about this and passing it on

Published 2 months ago by Denise

Just ok

This book was recommended on an episode of the Splendid Table which usually has great advice, but these recipes seem like a lot of effort for single-portion meals. Read more

Published 4 months ago by m l

Great Book but it doesn't work for me

This is a great book in and of itself. However, it is not useful for this single person. Recipes demand many products I don't even know by name, and lots of spices, some exotic. Read more

Published 5 months ago by Matthew Stone

Pretty yummy

Great recipes, easy to make and a great amount for 2 people. Little heavy on the kimchi at times though.

Published 6 months ago by Red Wok (Wen J Lin)

Lots of kimchi, not so many vegetables.

Too much kimchi, not enough photos of the recipes. Essays throughout are a little much for a cookbook - all I wanted were recipes. Read more

Published 8 months ago by N. Tomeo

Amazing..

Just made the spaghetti sauce. Amazing............

Published 9 months ago by Christina Aliseo

Love this book!

Fantastic book! Beautifully written! The recipes are easy to follow and produce delicious results! Love Joe Yonan's writing!

Published 10 months ago by TYB

Great way to keep one of my New Year's resolutions for a few more days

One of my perennial resolutions is to eat more vegetables so I've been shopping around on Amazon for cookbooks with a focus on veggies. Read more

Published 12 months ago by Robin in Jax

Five Stars

Very nice recipes for tons of vegetables

Published 14 months ago by James H. Krueger Jr.

For the kitchen bookshelf

Great starting point for anyone who enjoys reading recipes for inspiration. In fact the author encourages this practice. Read more

Published 16 months ago by Gail Nelsonhom

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