cookbook | Book Girl & Little Bear

Veg Everything: Recipes for Weeknights, Parties and the Bites in Between by Tanya Sichynsky and New York Times Cooking

I’ve recently read several good books, yet here’s a review of a book I’ve only read in part. This new cookbook is a compilation of vegetarian recipes curated by Tanya Sichynsky from the digital NYT Cooking collection, available with a subscription. I ‘ve made and enjoyed three recipes so far.

Today I made Creamy, Spicy Tomato Beans and Greens. I don’t remember the last time I finished eating a serving of beans and thought “Wow, I want some more” and then “Yay, there are leftovers!” A pleasant surprise, especially as the greens in the little salad on top are baby arugula, not one of my favorite greens, but I liked them in this dish. Canned cannellini beans are cooked in an onion/garlic/tomato/milk mixture, then served with cheese and the lemony salad, which includes pan-fried panko bread crumbs and more cheese. The tomato flavor comes from tomato paste and oil-packed sun-dried tomatoes. I used only one-third the olive oil specified, substituted low-fat milk for cream, and left out the crushed red peppers, and it was still excellent.

Another recipe I cooked was Sweet Potato Hash with Tofu, to which I added halloumi cheese, grape tomatoes, and only half the olive oil. Unlike a traditional hash, everything is roasted on a sheet pan.

The first recipe I cooked was Sweet and Sour Cauliflower, served with rice. Other than using less olive oil, I followed the recipe as written. Okay, perhaps the orange cauliflower from a farmers’ market would have been crispy with more oil, but it was still delicious. All three recipes make four servings, and I would make them all again. My copy of the book is from my local public library, but I will probably buy my own copy as there are several more recipes I’d like to try. Of the 100 recipes in this book, about half are vegan; all are vegetarian. Only one dessert recipe is included.

Brenda

Hot Sheet: Sweet and Savory Sheet Pan Recipes for Every Day and Celebrations by Olga Massov & Sanaë Lemoine

Lots of fresh new ideas for sheet pan cooking and baking in this beautifully photographed cookbook. Olga is a food editor at the Washington Post while Sanaë is a cookbook editor at Phaidon Press who took over Olga’s desk and files. They became friends and love to discuss recipes.

I tried three of the savory recipes, and would happily make all of them again. First, I made Roasted Greek-ish Salad with Halloumi, which includes a cucumber yogurt dip made with grated Persian cucumbers and chopped parsley. We’re roasted halloumi cheese fans here, but the cucumber yogurt dip stole the show. Next, I made Roasted Cherry Tomatoes with Whipped Ricotta, which features a honey drizzle and optional endive leaves, and was excellent on crusty bread. Finally, I cooked Sausages with Fennel, Peaches, and Spinach. I substituted Field Roast veggie sausages, which worked well, and skipped the fresh basil. The roasted peaches, made with sliced frozen fruit, were an awesome touch.

Directions were clear and the flavors were delicious. Besides the savory sheet pan recipes there are also desserts, breakfast dishes, and simple pantry recipes. Many other recipes look enticing. If you enjoy sheet pan recipes, Deb Perelman’s Smitten Kitchen also has plenty. Enjoy!

Brenda