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PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest Paperback – May 9, 2017
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“PNW Veg is a feast for your eyes and your tummy! Kim O'Donnel's creative combo of flavors accompanied by lively personal narrative and tips will get you out of your recipe rut and ignite a passion to prepare plants. Eating healthy, local, fresh produce will never be boring again!”
—Trudi Inslee, first lady of Washington
“Sassy sister Kim O’Donnel digs deep into the Pacific Northwest for a fresh crop of recipes as fun as they are fascinating. Foraging for new ingredients while putting a spin on old favorites, she grooves on greens and grains, proves her mettle with the nettle, and picks a peck of (local) produce sure to turn even the most devout carnivore into a veg lover.”
—Nancy Leson, KNKX Radio, food commentator
“What a colorful and exciting collection of recipes brimming with lively flavors. This is a book people can love and a book to cheer about. Maybe with the help of Kim's Rhubarb Salsa, people will fall in love with raw rhubarb too!”
—Paula Wolfert, award-winning author of nine cookbooks, including The Food of Morocco
“Velvety and sexy, crackling and crunchy, PNW Veg is a culinary bounty. Alongside sumptuous photography, these recipes are vivid, fresh, and filled with delights, from fried fiddleheads to chocolate-beet bundt cake—each is tantalizing and original. O’Donnel draws forth the pleasures of eating your vegetables. Readers will be intrigued, delighted, and absolutely inspired.”
—Diana Abu-Jaber, author of Life Without a Recipe and The Language of Baklava
“Vegetables are wicked sexy dressed or undressed, and they are plentiful and all around us. Kim spotlights these sexy little beasts from the PNW with her veg-forward, plant-passionate voice and friendly, doable recipes. No matter what corner of the globe you’re in, this cookbook will show you how to delight all you serve.”
—Derek Sarno, plant pusher at WickedHealthyFood.com
"It’s not an exaggeration to say: Kim O’Donnel helped turn me onto vegetable-focused cooking."
"...especially appealing are O’Donnel’s instructive, encouraging tips and kitchen notes that remove obstacles almost before they can be formulated."
—Oregon Public Broadcasting
"The recipes, including many gluten-free and vegan options, spark with lively ingredient combinations. But especially appealing are O’Donnel’s instructive, encouraging tips and kitchen notes that remove obstacles almost before they can be formulated."
—Oregon Public Radio
"Seattle cookbook author Kim O’Donnel’s new book will expand [your] cooking repertoire with a focus on local, seasonal veggies."
"Healthy and simply delicious vegetables are at the heart of this cookbook."
"A new cookbook that celebrates the bounty of the Pacific Northwest."
"Amazing photos of plated masterpieces."
"Local produce finds its way into every meal in another book by Meatless Monday pioneer Kim O’Donnel. Through beautiful photos and more than 100 recipes, O’Donnel’s argument for eating more veggies is pretty convincing."
"Makes the special flavors of the Pacific Northwest accessible to home cooks, no matter where they live."
"Every so often, a vegetarian book comes along that demands home cooks sit up and take notice. This is one of those books that will both inspire and delight..."
—CRAFT by Under My Host
—NW Book Lovers
"Highlights include desserts, frittata, and black bean and beet burgers."
—West Seattle blog
" Simply delicious."
—PDX Food Press
"Beautiful photographs and crave-worthy food await you this ode to the Pacific Northwest."
—Eat Your Books
"[This book has] all sorts of fresh ideas for cooking regional delicacies."
"If one person understands just how much Portlanders love their veggies, it’s Kim O’Donnel. PNW Veg… dish[es] out ways to make the most of the abundance of vegetables in the Pacific Northwest."
"Celebrates the produce of [O’Donnel’s] Pacific Northwest home."
—The Daily Gazette
"No matter your level of cooking or vegetable expertise, you'll feel at home in this cookbook. O'Donnel covers the basics and offers helpful tips throughout to give further insight into the recipes."
"Kim O’Donnel is a master of incorporating more vegetables into her meals, [with] locally sourced, seasonal ingredients."
"I need to get my co-host a copy!"
—Food For Thought on KNKX
"Offers 100 healthy vegetable-based recipes that take full advantage of the resources provided by the Pacific Northwest region."
"As my eating habits have changed, I’ve continued to be inspired by Kim O’Donnel’s work."
'The recipes are applicable to kitchens everywhere, and even the ones with esoteric ingredients like fiddlehead ferns (turned into fritters and dipped in an herby ginger sauce) can be made on [the east] coast."
—Northern Virginia Magazine
"Vegetarians and omnivores alike will be eager to eat their vegetables, and the convenient gluten-free and dairy-free symbols make navigating the book a breeze for reader with dietary restrictions. It is perfect in offering ideas for every meal of the day for people who are working to incorporate more veggies into their diets."
—Joint Forces Journal
"Make this your new summer cookbook!"
"PNW Veg offers satisfying, uncomplicated recipe ideas for people who are working to incorporate more vegetables into their diets."
—Meat Free Mondays
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Top Customer Reviews
PNW Veg: 100 Vegetable Recipes Inspired by the Pacific Northwest, is great for a vegetable based diet. There are all kinds of recipes in this book. There is a chapter on Starters & Snacks, which include appetizers, many of which are made with focaccia bread.
There are chapters on soup, pancakes ( spinach pancakes with feta butter), Grains & pastas, (Squash pasta), egg recipes, desserts, and more. There's a cookie recipe that uses red lentils in the batter! There are cakes, pies, and polentas found in this cookbook. Yes, the recipes are a bit over the top. You have to be able to improvise as many of the ingredients aren't available everywhere, or are cost prohibitive.
Black bean and beet burgers sound delicious but the recipe is labor intensive. From grinding the oats to make oat flour to cooking whole beets and mashing them, I don't have the time to make a recipe this labor intensive, never mind costly, just to end up with bean burgers.
Chocolate Beet Bundt cake had me asking why?
There's a recipe for cranberry juice that just sounds delicious. And a great recipe for curing lemons, that I have started already. This recipe claims to keep lemons for a minimum of 3 months in the the refrigerator.
Again, there are great recipes that give me ideas, but there are only two of us here and it isn't prudent for us to use so many ingredients in our meals. This would be great for a large family that has access to lots of fresh vegetables and exotic ingredients, if the cook in the house has a lot of time to prepare meals.
However, there are plenty of easily sourced, fast fix recipes in here that are really good. The puree of black beans and rice is easy, quickly comes together, filling and packs a flavor punch with the cumin and chipolte packed in adobe.
The spinach pancakes with feta butter wasn't difficult, but it was a totally new taste experience that was really good and surprising. Egg fried brown rice with cabbage and apples puts a twist on both fried rice and the idea of cabbage and apples as only a German inspired pork dish.
Wild rice with roasted cranberries, chile oil, and sunflower seeds works as a summer dish, and would also make a great appearance on a Thanksgiving table. It was hard to leave enough roasted cranberries for the recipe.
Tomatoes are a favorite of mine, and the cherry tomato cobbler with cheddar biscuit topping is simply delicious. Everything I want in a warm, rustic, tomato dish.
I really liked the interesting and inventive flavor combinations. Some went to far but when I find a book that inspires me to try new combinations and they turn out yummy, the book becomes a keeper. In today's world of online ordering and expanded shopping, finding items like chickpea flour becomes easier.
That being said, the recipes are often vegan, often simple, and if not vegan, they are easily modified by substituting Earth Balance, olive oil, vegan yogurts or sour creams, etc...
We've tried a few of the simple recipes and they are very tasty and easy to make. The book has a very user friendly layout and is very easy to read when making recipes.
My one slight little knock down to four stars is just that many of the recipes are pretty basic. Salt and pepper tofu for example: tofu, oil, salt, pepper. Basic indeed. But they can be nice for those wanting a quick inspiration and not having a lot of time to peruse a complex set of cookbooks for ideas.
The main focus of this recipe book is veggies of course, and there are a lot of fun ways to prepare the wonderful produce bounty of the Pacific Northwest from a fellow Pacific Northwesterner.