One-Dish Vegetarian Meals
by Robin Robertson
Published November 2007 by Harvard Common Press
Any cookbook that claims to include “150 easy, wholesome, and delicious [recipes]” is definitely worth checking out. In my opinion, One-Dish Vegetarian Meals is one to keep around. The book begins with a few pages of advice on the vegetarian kitchen, including cooking times for different rices, beans and grains. Some readers might feel this is redundant, but others might find it extremely useful (especially for beginning cooks like myself).
The recipes themselves are organized into the following categories: Soups and Stews; Main-Dish Salads; Baked Dishes; Saucy Pastas; Stir-Fries and Sautes; Stovetop Simmers; Hearty Chilis; Super-Speedy Meals. Each recipe has a short introduction in which the author states why you should consider the recipe or tips for modifying the recipe or enjoying it to the fullest. There are simply a ton of recipes and the book seems to fall fairly even on the veggie-based to starch-based recipe ratio, which I find very important when planning my meals for the week, making sure to take in enough carbohydrates but not making them the basis for every meal. One aspect to make note of is that the author uses pesto as an ingredient quite a bit, which could be a positive or negative depending on the cook.
The recipe I chose to try from this cookbook was “Bell Peppers Stuffed with Rice, Spinach, and Sun-Dried Tomatoes.” We really enjoyed the recipe and it was quite easy to make.
Bell Peppers Stuffed with Rice, Spinach, and Sun-Dried Tomatoes
4 large green, red or yellow bell peppers
1/2 cup sun-dried tomatoes
Extra virgin olive oil
1 large bunch of spinach, washed, trimmed, and coarsely chopped
3 to 4 cups cooked long-grain white or brown rice
Garlic, parsley, salt and black pepper
- Preheat the oven to 350 degrees.
- Slice off the top of the bell peppers and remove the seeds and membranes. Plunge the peppers into a pot of boiling water and cook for 2 to 3 minutes, or until slightly softened. Remove the peppers from the water and set aside, cut side down, to drain. Chop the tomatoes and set aside.
- Heat the oil in a large skillet over medium heat. Add the spinach, garlic, and tomatoes and cook until the spinach is wilted, 2 to 3 minutes. Add the rice, parsley, salt and pepper and stir to combine.
- Fill the peppers with the rice mixture and place upright in a baking dish. Add a few tablespoons of water to the baking dish, cover, and bake until the filling is hot and the peppers are tender, 30 to 40 minutes.