Cookbook author Cara Mangini thinks that eating vegetables is one of life’s greatest pleasures. Her first cookbook “The Vegetable Butcher” (Workman), won an IACP award and was a James Beard Award finalist. I loved that vegetarian book and could hardly wait for a follow-up.
Yes, I still eat meat, but in much smaller portions than I used to. A few months ago, her second cookbook was published, “The Vegetable Eater: The New Playbook for Cooking Vegetarian” (Workman). I was thrilled to see that her mission to put vegetables at the center of the American plate successfully made its way to every page of the new book.
Think of this as a guide to making a vegetarian meal that doesn’t feel like a bunch of so-so side dishes. Her flavor-first formulas create dishes that are hearty and straightforward, delicious and appealing. She offers helpful notes alongside each recipe, easy-to-follow tips for everything from prepping fava beans to trimming baby artichokes.
She is a mother and recognizes that households of all sizes aspire to eat more vegetables while craving flavor-packed meals. Her book achieves both, even on weeknights. Ultimate Black Bean Chili No doubt, dried beans take time to cook.
Mangini suggests that the process doesn’t need babysitting if you use enough water. The recipe yields about 2 to 2 1/2 quarts, but if you want plenty of leftovers, double the recipe. “It feels good to make a big-batch recipe,” she writes.
“It feels good to serve some tonight and .
