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, by Kim O'Donnel
Free Download , by Kim O'Donnel
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Product details
File Size: 234770 KB
Print Length: 248 pages
Page Numbers Source ISBN: 1632170531
Publisher: Sasquatch Books (May 9, 2017)
Publication Date: May 9, 2017
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B01KE3VLU0
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Amazon Best Sellers Rank:
#947,545 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Very nicely written
The book is beautiful and the recipes are delicious! I love it!
We are vegetarians and are always looking for inspiration when cooking. We belong to a weekly produce service and have so many vegetables to use every week, its great to have a new cookbook to give us ideas of ways to use our bounty.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.
I'm always looking for ways to increase our vegetable consumption and this book looked really good. Some recipes call for ingredients that may be hard to find outside the Pacific NW, for me, when you get a book that specifically mentions an area in the title, I figure local, hard to find ingredients, can be a factor.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.
Note: though there are many vegan recipes, this is primarily a vegetarian recipe book. The description doesn't make this clear, but I wanted to put this out there in case anyone was wondering.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.
Having been a vegetarian for over a decade, I am always on the lookout for new and unusual ideas to add into my lunch and dinner rotation. "PNW Veg" collects 100 recipes inspired by the Pacific Northwest, with nods to regional ingredients like fiddlehead ferns, sea beans, and stinging nettles. The style calls to mind Ottolenghi's blending of international influences; you'll find Hispanic, Korean,and Middle Eastern inspirations.A note of caution: if you do not have access to a good grocery store, a lot of these dishes may be out of your reach. Also, the flavor combinations may be a little unfamiliar for some (spiced parsnips with blue cheese yogurt sauce, artichokes with lavender-rosemary crumbs and miso butter).Personally, I loved the variety in the soups, salads, sides and mains, but I save these dishes for weekends and special occasions. I love the creative use of veggies in new and flavorful ways, and especially the whole grains and pasta chapter.I also appreciated that recipes are clearly marked as vegan and gluten-free in both the index and the recipes themselves.Verdict: If you are game for sometimes "exotic" flavor pairings and don't mind some lengthy prep times (I would call this "vegetarian gourmet"), this is a great choice for elegant vegetarian dishes (especially for holidays or special occasions.)
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