Joe Yonan is the James Beard award-winning author of Serve Yourself: Nightly Adventures in Cooking for One, which Serious Eats, the San Francisco Chronicle, and blogger David Lebovitz named one of their favorite books of the year. The book was an outgrowth of his monthly column, Cooking for One, for The Washington Post, where he is Food and Travel editor. Joe holds a professional chef's diploma from the Cambridge School of Culinary Arts outside Boston and a bachelor of journalism from the University of Texas at Austin. He lives in Washington, DC.

Preface
Acknowledgments
How to Use This Book
Storing and Using Up Extra Ingredients

Chapter 1
Salads and Dressings
Asian Bean and Barley Salad
Perfect Poached Egg
Cold Spicy Ramen Noodles with Tofu
and Kimchi
Curried Broccoli and Warm Israeli
Couscous Salad
Kale and Mango Niçoise Salad
Sidebar: massaging kale • 22
Lime Ginger Vinaigrette
Spicy Kale Salad with Miso-Mushroom
Omelet
Lemon Chile Vinaigrette
Smoky Cabbage and Noodles with
Glazed Tempeh
Tomato, Beet, and Peach Stacks
Walnut Oregano Vinaigrette
Basil Goddess Dressing
Sesame Miso Vinaigrette
Sour Plum Vinaigrette
Essay: Forget the Clock, Remember Your Food • 34

Chapter 2
Sandwiches and Soups
Curried Mushroom Bean Burgers
Sloppy Vegan Joe
Grilled Kimcheese
Grilled Almond Butter and Dried Plum Sandwich
Sidebar: more nut butter and dried fruit sandwich ideas
Grilled Mushroom, Poblano, and Cheese Sandwich
Tofu, Grilled Cabbage, and Poblano
Tapenade Sandwich
Grilled Greens, Chickpea, and Peppadew Sandwich
Ricotta, Zucchini, and Radicchio Sandwich
Juicy Bella
Kale and Caramelized Onion Quesadilla
Indonesian Tofu and Egg Wraps
Minty Pea Soup with Pea and Feta Toast
Cool, Spicy Mango Yogurt Soup
Green Gumbo
Sidebar: vegetable stock
Creamy Green Gazpacho
Celery Soup with Apple and Blue Cheese
Bean and Poblano Soup with Cinnamon
Croutons
Carrot and Ginger Soup with Quick-
Pickled Beet
Bean and Israeli Couscous Soup
Essay: Should We Stop Mocking Mock Meat?


Chapter 3
Baking, Roasting,
and Broiling
Baby Eggplant Parm
Cheesy Greens and Rice Gratin
Asparagus with Romesco Blanco
Oyster Mushroom and Corn Tart
Sidebar: more savory tart ideas
Roasted Cauliflower and Green Beans with
Chipotle Sauce
Chickpea Pancake with Broccoli and
Eggplant Puree
Spinach Enchiladas
Roasted Sweet Potato with Coconut,
Dates, and Walnuts
Sidebar: more roasted sweet potato ideas
Sweet Potato Galette with Mushrooms and Kale
Pomegranate-Glazed Eggplant
Profile: The farmer goes to market





Chapter 4
On the Stovetop
Fusilli with Corn Sauce
Pasta with Squash and Miso
Spaghetti with Root-to-Leaf Radish
Risotto with Greens and Zucchini
Spicy Basil Tofu Fried Rice
Pepper-Crusted Tofu with Broccoli Stir-Fry
Sweet Potato, Kimchi, and Greens Hash
Chicken-Fried Cauliflower with
Miso-Onion Gravy
Enfrijoladas with Egg, Avocado, and Onion
Sidebar: grind your own
Potato and Bean Tostadas with Avocado
Green Onion Salsa
Steamed Eggplant with Miso-Tomato Sauce
Szechuan-Style Tofu and Shiitake Stir-Fry
Thai-Style Kabocha Squash and Tofu Curry
Tomato-Braised Green Beans and New Potatoes
Essay: When Paradise Gets Paved

Chapter 5
Sweets
Faux Tart with Instant Lemon Ginger
Custard
Summer Berry "Tart" in a Jar
Sidebar: more ideas for tarts in jars
One-Peach Crisp with Cardamom and Honey
Carl's Chocolate-Chunk Cookies
Blueberry Ginger Smoothie
Sidebar: more smoothie ideas
Blueberry Wine Refrigerator Jam
Essay: the vegetarian restaurant grows up

Chapter 6
Entertaining
Kimchi Deviled Eggs
Guaca-chi
Ottoman Eggplant Dip
Poblano Tapenade
Smoky Bean and Roasted Garlic Dip

Whipped Ricotta
Essay: the politics of cooking


Chapter 7
Recipes for the Fridge,
Freezer, and Pantry
Almond and Coconut Granola with Ginger
and Cherries
Cabbage Kimchi
Grilled Cabbage
Caramelized Onions
Perfectly Creamy Hard-Cooked Egg
Chile Oil
Za'atar
Marinated and Baked Tofu
Sidebar: a vacuum shortcut
Quick-Pickled Golden Raisins
Hearty Greens
Pot of Beans
Tomato Sauce with a Kick
Quick Pot of Brown Rice
Summer Succotash
Sidebar: cutting corn kernels
Resources
Selected Bibliography
About the Author
Index
Measurement Conversion Charts

A collection of eclectic vegetarian and vegan recipes for singles as well as lone vegetarians in meat-eating households, from the beloved James Beard award-winning Washington Post editor and author of Serve Yourself.
Whether you're­­ a single vegetarian, an omnivore who's looking to incorporate more vegetables in your life, or a lone vegetarian in a meat-eating household, you know the frustrations of trying to shop, plan, and cook for one.
With Eat Your Vegetables, award-winning food editor of The Washington Post and author of the popular column Cooking for One, Joe Yonan serves up a tasty book about the joys of solo vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, Yonan arms single vegetarians with easy and tasty meal options that get beyond the expected. In addition to Yonan's fail-proof recipes, Eat Your Vegetables offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants.
The perfect book for anyone looking to expand their vegetarian and produce-based repertoire, Yonan's charming, personable voice and unfussy cooking style encourage home cooks-both new and experienced-to take control in the kitchen and craft delicious veggie-centric meals for one.