Vegetarian cooking gets modern take in new cookbook

Some new vegetarian cookbooks caught my eye this week as I was surfing the wires at work.

Maria Elia’s “The Modern Vegetarian” is one of them. The name alone seems to sum it up for today's cooks and the range of ingredients that are available. It sounds as though it would appeal to carnivores as well. After all, good food is good food, whatever your persuasion.

I like to think of myself as an "old-fashioned" vegetarian, as I have been exploring this lifestyle for more than 30 years. Don't get me wrong, I love experimenting with different ingredients and combinations. But back-to-basics cuisine is really nothing new — fresh vegetables and fruits, legumes and grains, tofu and dairy make up my family's repertoire when it comes to cooking. Anything I buy that is canned, frozen or boxed usually has an ingredients list that is short, without a litany of chemical preservatives and additives.

The story from The Associated Press about Elia's book includes two recipes: Capri Lemon Pasta with Peas, Fava Beans and Asparagus is featured on today's Busy Cook in the Poughkeepsie Journal. I have definitely added this to my "to cook" list, as one of the ingredients is mascarpone, which, combined with the fresh lemon juice and zest, would make a sublime sauce for pasta.

The other recipe for Chilled Tomato, Peach and Ginger Soup sounds like a wonderful use of seasonal fruits spiked with a bit of ginger. I can't wait for my Thai basil to get a little bigger to try out this recipe.

Keep reading for a list of other vegetarian cookbooks recommended by Michele Kayal of The Associated Press.

If you're new to vegetarian cooking, don't be afraid to experiment. Start with simple, fresh ingredients for the best results.

(This chilled soup from "The Modern Vegetarian" uses seasonal fruits spiced with ginger/Associated Press photo)

Chilled Tomato, Peach and Ginger Soup

Start to finish: 2 1/2 hours (1 hour active)
Servings: 4

1. 1/4 cup olive oil, plus extra for drizzling
2. 2/3 cup thinly sliced shallots (about 4 medium)
3. 1-inch piece fresh ginger, peeled and finely sliced
4. 2 1/4 pounds plum tomatoes
5. 8 peaches
6. 4 garlic cloves, finely sliced
7. 1 red chili, halved lengthwise and seeded
8. Pinch sugar
9. Salt and ground black pepper, to taste
10. 1 cup water
11. 8 basil leaves (Thai is best), torn
    

• In a large saucepan over medium, heat the olive oil. Reduce the heat to medium-low, then add the shallots and ginger and cook until sticky and softened, about 15 minutes.
• Meanwhile, bring a large saucepan of water to a boil. Cut a shallow X in the bottom of each tomato, then cut out the cores. Carefully add the tomatoes to the water. After 30 seconds, use a slotted spoon to remove them and set aside.
• Repeat this process with the peaches, but let them sit in the hot water for 1 minute, or until the skins begin to loosen. Remove and discard the skins from the tomatoes and peaches, then set aside one of each to use as garnish.
• Add the garlic and chili to the shallots, then cook for another 5 minutes.
• Roughly chop the tomatoes, reserving any juice, and peaches, then add them and the juices to the shallots. Add the sugar, salt, pepper and water, then bring to a boil. Reduce the heat and simmer for 30 minutes.
• While the soup simmers, remove the seeds from the reserved tomato (adding them to the soup), then finely dice the tomato. Repeat with the peach, then refrigerate both.
• Remove and discard the chili from the soup. Transfer the soup, in batches if needed, to a blender and puree until smooth. Add water if the soup is too thick. Adjust seasonings. Cool, then cover and refrigerate until chilled.
• Serve garnished with diced tomato and peach, basil leaves and a drizzle of olive oil.

(Recipe adapted from Maria Elia’s “The Modern Vegetarian,” Kyle Books, 2009)

Nutrition information per serving (values are rounded to the nearest whole number): 357 calories; 170 calories from fat; 19 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 48 g carbohydrate; 7 g protein; 8 g fiber; 305 mg sodium.

Also worth considering:

— “Short-Cut Vegan” by Lorna Sass (William Morrow, 2009)

This straightforward book skips the diatribes and mushy dissertations of many vegan cookbooks and goes right to the stove. What the workaday recipes sometimes lack in inventiveness, they make up for with ease of preparation, an excellent tutorial on healthful short-cuts and tips for a properly stocked pantry.

— “Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine” by Bryant Terry (Da Capo, 2009)

With 150 catchy and creative recipes for dishes such as succotash, zesty collards and fried green tomatoes, author Bryant Terry almost makes you believe it can be done without the bacon grease.

— “Babycakes” by Erin McKenna (Clarkson Potter, 2009)

A new Bible for vegan dessert lovers from the bakery that won New York Magazine’s “Best Cupcake” award. The book requires commitment: you’ll have to track down coconut oil, evaporated cane juice, xanthan gum, special flours, agave nectar and other exotic ingredients. But the sweet payoff — muffins, cakes, brownies, and of course, cupcakes — will benefit vegans and people who struggle with food allergies.