Strategies and So-Good Recipes to Suit Every Craving and Mood: A Cookbook
July 15, 2024
Rosenstrach, who confesses to eating the occasional burger but stays strictly vegetarian Monday through Friday, stresses speed and convenience in this streamlined follow-up to The Weekday Vegetarians. An introduction, filled with meandering albeit amusing stories about texts from the author’s college student daughters asking for culinary advice, includes a list of 12 “store-bought saviors” such as pesto, jarred marinara sauce, and garlic salt. Bean empanadas are made with frozen dough, as are sheet pan pizza and a puff pastry tomato tart with blue cheese. The tone is chatty, and the recipes are familiar but easy to follow, with a focus on getting dinner on the table. A section on “cozy comfort food” features soup with curry paste and tofu; salad offerings include kale with black beans and queso, and cabbage with crunchy chickpeas; among the no-fuss skillet and sheet pan dinners are roasted leeks topped with runny poached eggs and gooey beans ’n’ cheese; and hearty pasta dishes include cheesy white lasagna with frozen peas. These basic recipes never intimidate, making this ideal for the novice cook who aspires to eat less meat.