The Vegetable Dishes I Can't Live Without
by Mollie Katzen

Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Bookbook, Mollis presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook. Whether you need an appetizer, a quick and easy snack for the kids, or something to accompany a main dish, this cookbook offers creative recipes and countless ways to infuse more vegetables into our diets.

Both vegetarians and meat-eaters alike can benefit from these tasty and healthy side dishes, many of which you can even serve as stand-alone meals. The Vegetable Dishes I Can't Live Without is an assortment of mostly new recipes, with new twists on some old favorites. Presented in her signature style and with her classic hand-drawn illustrations, these are the recipes she loves the most, and the recipes her millions of fans will most cherish.

A book excerpt by Mollie Katzen:

Spaghetti Squash Pancakes

Tender, eggy, delicate, soft, and slightly chewy, these pancakes have such a mysterious quality that people will have difficulty guessing what they’re made from. In addition to being great for breakfast, they also work well as a side dish or a light entrée for lunch or dinner.

NOTES: Prepare the spaghetti squash well ahead of time. (The instructions follow the recipe.)

The batter keeps well for up to 5 days if stored in a tightly covered container in the refrigerator.

To keep the pancakes warm, transfer them to a rack on a baking tray, and place the tray in a 200°F oven until serving time. (The rack keeps them crisp.)

2 cups cooked spaghetti squash (instructions below)
1 cup minced onion
1/4 cup unbleached all-purpose flour or rice flour
1/2 teaspoon salt (scant measure)
4 large eggs
Nonstick spray for the pan
A little unsalted butter for the pan (optional)

OPTIONAL TOPPINGS

Sour cream or yogurt
Minced parsley

1) Place the cooked squash in a medium-sized bowl and separate the strands by combing through them with a fork. Continue to use the fork to mix in the onion, flour, and salt, and then to beat in the eggs.

2) Place a skillet or griddle over medium heat. After a minute or two, spray it lightly with nonstick spray, and, if you like, melt in a little butter for a richer flavor. When the cooking surface is hot enough to sizzle a bread crumb, use a ¼-cup measure with a handle to scoop batter into the hot pan.

3) Cook the pancakes for a good 8 to 10 minutes on each side--until truly golden. (Unlike cakier pancakes, which toughen when turned repeatedly from side to side, these can be turned more than once, if necessary, without compromising their texture.) Get them really well-done on the outside, and you will have an exquisite chewy-crisp result. Serve hot or warm--plain, or with any of the optional toppings.

Yield: 4 servings

Read more...