Jan 092016


The Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen

Hardcover: 464 pages
Publisher: Rux Martin/Houghton Mifflin Harcourt; First Edition edition (September 17, 2013)
Language: English
ISBN-10: 0547571593
ISBN-13: 978-0547571591

With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her “absolutely most loved.” Her new cuisine is light, sharp, simple, and modular; her inimitable voice is as personal, helpful, clear, and funny as ever. Whether it’s a salad of kale and angel hair pasta with orange chili oil or a seasonal autumn lasagna, these dishes are celebrations of vegetables. They feature layered dishes that juxtapose colors and textures: orange rice with black beans, or tiny buttermilk corn cakes on a Peruvian potato stew. Suppers from the oven, like vegetable pizza and mushroom popover pie, are comforting but never stodgy. Burgers and savory pancakes — from eggplant Parmesan burgers to zucchini ricotta cloud cakes — make weeknight dinners fresh and exciting. “Optional Enhancements” allow cooks to customize every recipe. The Heart of the Plate is vibrantly illustrated with photographs and original watercolors by the author herself.

My mom had a spiral bound copy of the Moosewood Cookbook by this author when I was young. I loved going through it and choosing recipes. This book has both vegetarian and vegan recipes. It also has a list for both with the recipes in the book that would go together as a meal. There are 20 for the vegetarian, and 15 for the vegan. For example, one of the vegetarian meals has Cumin Scented Black Bean Burgers, Chili-Cilantro mayonnaise, Strawberry-Avocado Saladita or Jicama-Pink Grapefruit Sladaita, Slaw and Warmed corn tortillas. An example of one of the vegan meals is Mashed potatoes made with olive oil-salt-and pepper, Seitan Medallions in Good Gravy, Green Beans with roasted almond oil and toasted almonds, Spiced Carrots in Thick Cranberry-Orange Vinaigrette, and Crisp Ethereal Onion Rings. Yum!! None of the recipes in the book seem hard to make and you should be able to find all the ingredients at your local store.

There are sections on soup, salad, stews, Cozy Mashes, Rice/Other Grains, Pasta/Asian Noodles, Suppers from the oven, Burgers and Savory Pancakes, Vegetables, Suaces/VInaigrettes/Toppings, Deserts.

I like the variety of recipes in this book. The title is a bit misleading, at least to me it was, because it says ‘Vegetarian Recipes for a New Generation. So I was happily surprised when I opened it up and found vegan recipes too. The fact that it has menu ideas is great too, especially for someone who, like me, is just starting out with these type of recipes. I really liked this book and will be going through it again to pick out all the recipes I want to try. I borrowed this book from the library, so if your interested in checking it out, you may find it at yours.

I love caramel, but would love to try a healthier version, so when I saw this recipe in the book I did the happy dance.
Soy Caramel
Makes about 1/4 cup- Vegan
3/4 cup agave nector
1/4 cup water
1/2 medium garlic clove
2 slices ginger (slightly larger and thicker than the size of quarters)
2 tablespoon soy sauce
1 tablespoon fresh lemon juice

Combine the agave and water n a small saucepan and whisk until uniform

Add the garlic and ginger and bring to a boil

Reduce the heat to a modest simmer and cook uncovered for about 5 minutes or until reduced by about one third

Add the soy sauce and let it bubble over low heat for another 5 minutes

Remove from the heat, stir in the lemon juice, and let cool and infuse for at least 30 minutes before finishing out the garlic and ginger

Store in a covered container at room temperature and serve as desired

This yeild may seem low but this is very concentrated, so a little bit will go far
Also, you can easily multiply the recipe
Store the caramel, covered, at room temperature, it will keep for a month


wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

 Posted by at 11:28 AM

  13 Responses to “The Heart of the Plate:
Vegetarian Recipes for a New Generation by Mollie Katzen”

  1. I generally love Mollie Katzen’s cookbooks and recipes. I don’t know how I missed this book, but it’s new to me. I’ll have to check it out because we eat about 50% vegetarian.

  2. I haven’t seen this one either. I have quite a few of Mollie’s cookbooks and love them all. Lots of healthy choices in this one from what you have shared. Nice review, Vicki.

  3. Vegan caramel sounds fantastic. I have 3 of her books, and I think I’d like this one as well.

  4. This sounds like a fabulous cookbook. I like that this book seems to focus on healthy recipes. We eat more and more vegetarian meals–and some vegan, too. Wonderful review, Vicki!

  5. Molly Katzen has really been around for a long time, hasn’t she! You make this sound as if she hasn’t lost her creativity. Her kids’ cookbooks are also good.

    best… mae at maefood.blogspot.com

  6. Vegan caramel has been my Holy Grail. I wouldn’t have imagined the garlic in it. The orange rice sounds interesting too.

  7. We sell a lot of Molly Katzen’s cookbooks at the Book Cellar, she is very popular.

  8. This sounds interesting. I had not heard of it. You are not missing anything with Trim Healthy Mamas-however as much as I disliked the book I am going to review the THM plan book-just to give it a fair shot.

  9. I am of the Moosewood Cookbook generation so have that one. I will have to check out this newest cookbook of hers. Thanks.

  10. Sounds like a book I should check out. My daughter is vegetarian, so I have been trying to incorporate more vegetarian dishes when she is home from college.

  11. I love both Mollie and the Moosewood books and have most of them. This one has been on my list to get especially with the addition of vegan recipes. That soy caramel sounds pretty delicious. 😉

  12. Soy caramel sounds pretty amazing! What do you like it with, or on? Roasted tempeh comes to mind.. Mollie is a definite go to, lots of great books to her credit, and this one sounds no different!

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