I recently had the opportunity to receive the new cookbook, Veggies for Carnivores, by Lora Krulak.
First, let me share with you a part of the official press release, so you can get a feel for the book:
Rather than just list a collection of recipes, Krulak blends storytelling with each culinary creation by giving the origins of each recipe, the location that inspired her to create it, and a glimpse into the people and culture surrounding it. From the horseradish vendor in Tel Aviv who taught her that apple was the perfect complement to the fiery-hot root vegetable, to the lemonade man in New Delhi who shared the secrets of his brew, Krulak recreates her culinary and nutritional journeys for all to enjoy.
Throughout it all, Krulak’s dishes reflect her spirit of adventure as she frequently reminds readers that there is no single, right way to prepare any recipe. Alterations and deviations from tradition are not only encouraged, but also celebrated. So even though she gives exact ingredient measurements for each creation, she also recommends cooking by taste and sight as a way to expand the palate and the mind.
Now, on to my review.
The full title of the book is Veggies for Carnivores: moving vegetables to the center of the plate. Now, with a title like that, I made some incorrect assumptions. I thought that the book would be about hearty vegetarian main dishes using grains and beans and maybe even tofu in place of meat. Instead the recipes are snazzy new ways to serve vegetables as sides, salads, soups and even drinks.
The chapters include sauces, soups, dips, salads, cooked vegetables and smoothies. Most recipes include a note at the end with suggested variations so that you can use them as starting points to create other similar recipes using the same techniques. Because I am one to run to the pantry and fridge instead of the store, I made a couple of recipes using what I had on hand. I actually had plans to make the Lemon Tarragon Salad Dressing and Roasted Carrot Ginger Soup, but we had a big party over the weekend and I spent most of the week cooking and baking in preparation for that. Instead, I ended up making Coconut Roasted Broccoli and Sweet Potato Fries (an original variation on the Roasted Root Fries that called for Beets). Both dishes were fantastic. I may always make broccoli with a little lime juice from now on!
I appreciate that most recipes in this cookbook are naturally gluten free, use sugars like maple syrup and honey and lots of flavorful spices and herbs. I am a bit intimidated by blended salads (think vegetable smoothies) but cannot wait to try the Coconut Milkshake and Chocolate Peanut Butter Milk. Other recipes that are on my list include a very interesting Guacamole, a Pesto using cilantro, Roasted Carrot Hummus, Grilled Corn Chowder and Corn Fritters with Shredded Vegetables.
- 1 head of broccoli cut into small florets (or 1 12-16 ounce package frozen broccoli florets)
- 1 Tbsp coconut oil
- 1 Tbsp olive oil
- juice of 1 lime
- 1 tsp Cajun salt (like Slap Ya Mama)
- extra salt and pepper to taste
- Line baking sheet with foil.
- Drizzle sheet with coconut oil.
- Add broccoli.
- Pour olive oil over broccoli.
- Squirt with lime juice and sprinkle with spices.
- Toss gently to coat.
- Roast at 375 degrees for 35 minutes.