Welcome to Litsy!

The recipes are not strictly #vegetarian, but I don‘t mind substituting vegetable umami whenever small fish are called for in this entertaining (sometimes to the point of silliness) #cookbook. I appreciate the fact that there are no pasta dishes & no put-an-egg-on-it or grain bowls. Except for the miso butterscotch, everything I tried was a hit, especially the ABC Squash shmoo. Key ingredient: hing, which has been ignored too long in my cupboard.

Pretty #endpapers.

Recipes in this cookbook are interspersed with interviews with chefs, all asked to comment on how to make vegetables powerful. I like the clever way Lauren Garfinkle carved a portrait from vegetables for each chef.

Meehan‘s advice is that the best soy sauce is produced in Japan. Also: “Do not use low-sodium soy sauce because oxymorons rarely make for excellent condiments.” Having once purchased low-sodium soy sauce, I heartily agree.

Juice carrots fresh for this dish or buy carrot juice fresh from some kinda health food place where all the models go. If you don‘t have a place like that near your house yet, wait between 6 months & 15 years. New York is so lousy with juice bars I‘m sure we‘ll start exporting them everywhere soon. And truth be told even the fresh bottled carrot juice that industrial carrot slaughterer Bolthouse Farms sells these days works well.

Author: "This book is about VEGETABLES!!! That means no meat! Holla at ya vegetarians!"

Also author: "Um there's lots of fish in here BUT IN MY DEFENSE every vegetarian I know eats fish. So it's okay to call this vegetarian even tho it's fishy!"

This author has further proved my theory that most fancy professional chefs don't know how to make a single yummy plant-based meal. Any decent chef should be capable of cooking w/o animal products too.

BOOK. I am ready to devour u.

This might be even better and even prettier than the 101 Easy Asian recipes book. New favorite cookbook series!

On them pickled beets

ooo boy this cooking book is awesome! Great Veg recipes that hit that culinary high.

I snack standing up, that is, from the pantry or when there's food at a gathering. Power Vegetables is a new cookbook I borrowed from the library and the dips look good enough for me to make the next time I have to bring something. It's funny, too. I do drink with my books though 📚☕️🍷🍸🍹🍺🍾#readingsnacks