In vegetable-loving food blogger Molly Krebs’ first cookbook, Eat More Plants, Krebs introduces 75
innovative recipes for side dishes, main courses, desserts, and drinks that will get vegetarian and meat-loving readers alike to think creatively about using vegetables as the main ingredients of their dishes.
In its five chapters, Crave-Worthy Salads, Bountiful Bowls, Plant-Powered Entrées, Produce Produce-Packed Extras, and Sweets and Sips (with Veggies!), Eat More Plants illustrates unexpected ways for readers to add vegetables into their lives.
Bowls and main courses like sweet, herby, and savoury Curry Sweet Potato and Lentil Bowls with Spinach and Mint Chutney and cumin and chilli powder-spiced Farro with Spice Roasted Carrots and Dill-Garlic Tahini Sauce will satisfy meat-eaters with their deep, dynamic flavours, and add variety to vegetarian kitchens. For those looking to add some vegetables to their meals, side dishes like creamy and light Green Goddess Gazpacho Shooters, sweet, textured Eggplant Caponata Crostini, and light Mango and Vegetable Summer Rolls with rich peanut sauce will create a balanced and diverse meal.
Krebs dishes also have seasonal appeal that will have readers covered for the whole year, as light and citrusy Grilled Asparagus with Fire-Roasted Tomato Romesco, and smoky, crunchy Mediterranean Grilled Salad with Sun-Dried Tomato Vinaigrette, are perfect for summer, while Autumn Grain Bowl with Maple Tahini, and Brown Butter Sweet Potato Gnocchi with Sage, Spinach, and Hazelnuts make for great, cozy fall meals.
From snacks like Crispy Smashed Potatoes with Chive-Dill Sour Cream and Summer Loaded Hummus to inventive drinks and desserts like Ginger-Beet Moscow Mules and Dark Chocolate Zucchini Cake, Molly Krebs’ Eat More Plants will help readers who are trying to expand their culinary vocabulary use vegetables at the forefront of their dishes.
Autumn Grain Bowl with Maple Tahini
These bowls taste like pure autumn. The cozy roasted vegetables have a touch of cinnamon and nutmeg, and the maple tahini has just enough sweetness to tie everything together.
I love using a mixture of grains here (quinoa, farro, and barley) because it adds textural interest and heartiness. This recipe is fall in a bowl.
Veggies and Farro
3 cups (420 g) cubed butternut squash
2 cups (280 g) cubed sweet potato
4 cups (400 g) halved Brussels sprouts
¼ medium red onion, thinly sliced
2 tbsp (30 ml) extra virgin olive oil
½ tsp salt
½ tsp black pepper
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup (157 g) cooked farro
2 cups (314 g) cooked barley
1 cup (185 g) cooked quinoa
Coarsely chopped fresh thyme leaves, as needed
1⁄2 cup (113 g) tahini
1 clove garlic, minced
11⁄2 tbsp (23 ml) pure maple syrup
Juice of 1⁄2 small orange or tangerine
1⁄4 cup (60 ml) hot water
1⁄4 tsp salt, plus more as needed
To make the veggies, preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper or foil. Add the butternut squash, sweet potato, Brussels sprouts, onion, oil, salt, black pepper, cinnamon, and nutmeg to the baking sheet. Toss to coat the vegetables. Roast for 35 minutes, or until the vegetables are tender and golden.
Meanwhile, make the maple tahini. In a medium bowl, combine the tahini, garlic, maple syrup, orange juice, water, and salt. Whisk until the mixture is smooth. It should be pourable but still creamy. Add additional hot water by the tablespoon if it seems too thick. Season with additional salt, if desired.
In a medium bowl, mix together the farro, barley, and quinoa until combined. Divide the grains between four bowls and top them with the roasted vegetables, a generous drizzle of the maple tahini, and a sprinkling of the thyme leaves.
Feel free to use whatever leftover cooked grains or legumes you have in the fridge. Leftover rice, lentils,or whatever you like works great
Reprinted with permission from Eat More Plants by Molly Krebs, Page Street Publishing Co., 2019.