The Northwest Vegetarian Cookbook – Review & Giveaway

The Northwest Vegetarian Cookbook, by Debra Daniels-Zeller, published by Timber Press. Boasts having over 200 recipes celebrating the flavors of Oregon and Washington. There are well over 200 reasons why you want to win this book.

About the Book

“Eating locally is about synchronizing the food we eat every day with the seasons; it’s about buying directly from farmers and feeling connected to the land where our food is grown. Knowing where food – strawberries and asparagus in the spring, apples and squash in the fall – comes from and meeting the growers who harvest it links us to the earth and brings us in tune with seasonal rhythms.” This book brings the reader through the day starting with well-rounded breakfast recipes through to salads for year round use, seasonal soups and wholesome breads, continuing with starters and sides, delicious and savory vegetarian entrees and finishing with fresh fruity desserts.

My Thoughts

I enjoy the fact that this book is not just a cookbook, but a learning lesson on local farming and environmental education. There is a wonderful article at the beginning of the “Well Grounded Breakfast” chapter on how important bees are. Not just for honey, these little honeybees are the earth’s pollination crew, the tiniest of farm workers. Another article on extending the seasons, and supplying produce that needs to grow throughout the long winter months is quite the read. I enjoyed many recipes, and have discovered an amazing Maple Pumpkin Bread recipe, worth trying. Breakfast cookies; Cherry-Apple Oatmeal Breakfast Cookies, for the busy family on the go, are wholesome and nutritious. Browsing through this book, I found Curried Parsnips, Mashed Potatoes with Celeriac and Parsley, and my new favourite, Pepper-Feta Kale.

Book Highlight

With all the greens we are getting, salads are in order. Salad dressings can become mundane and boring, or just heavy and overwhelming. I decided to featureVinaigrette Variations and Dressings as my book highlight for The Northwest Vegetarian Cookbook.

“Cookbooks often advise cooks to keep a variety of oils on hand, but you don’t need anything more for salads than good-quality flaxseed oil, extra virgin olive oil, and of course a local hazelnut oil….when adding herbs, don’t overlook cilantro, rosemary and thyme to alter flavors.” Daniels-Zeller

SPINACH-BASIL DRESSING

“With the abundance of spinach available in the Northwest during the summer months, try this unusual green dressing to top your salad.

  • 1 cup fresh spinach leaves, packed
  • 1/4 cup fresh basil leaves, packed
  • 2 green onions, chopped
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon flaxseed oil
  • 2 Tablespoons brown rice vinegar
  • 1 teaspoon honey
  • Pinch of cayenne
  • Salt and pepper

Mix spinach, basil, green onions, oils, vinegar, honey and cayenne in a blender or small food processor until smooth and creamy. Add salt and pepper to taste. Store in a covered container in the refrigerator for up to a week.

This might be good as a topping for a beautiful fresh pasta dish, is what I am thinking.

Contest Rules

Win your own copy of The Northwest Vegetarian Cookbook, by Debra Daniels-Zeller, published by Timber Press, distributed by Thomas Allen & Sons by leaving a comment about what great salad ideas you might have found that the family loves. Good luck!

 

Congratulations Kathryn!  You are the winner of this fabulous book.  I know you will love using it this summer and all through the coming seasons.  L.L

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8 Responses to The Northwest Vegetarian Cookbook – Review & Giveaway

  1. Vee says:

    We bake beets, then grate them, add some mayo, & grated garlic. Delicious. It’s known as a Russian “salad” but ppl here see it more of a spread or dip or something like that 🙂

  2. Julie says:

    We love raw beet salad. We just grate some raw beets, chop up some onion, and mix it up with olive oil, balsamic vinegar, salt and pepper.

    • Diggity Dog says:

      Julie, That’s a good point. I also like to add some canned mandarin oranges to beets and then dress with oil and vinegar for a nice cold salad too.

      Diggity

  3. Diggity Dog says:

    I’m a little bit too detail oriented, which works fine if you shop at a grocery store. My gardening has forced me to learn to just grab a bit of mesclun, some arugula, spinach and endive, a carrot, 3 radishes and a green onion and toss it up fresh and eat it immediately. If I’m out of any one ingredient, I just leave it out. It makes more sense than me running to the grocery store 3 times a week just to buy a single item.

  4. Caterina says:

    When it comes to salads, I quickly chop up whatever veggies I have in the fridge and throw in some greens whether its spinach, arugula, or butter lettuce. I don’t want to spend hours on a salad, let alone the salad dressing! This simple dressing is super quick and super tasty!

    D.O.L.S. Dressing :
    1 tablespoon olive oil
    Juice of 1/2 lemon
    1/2 tablespoon dijon mustard
    pinch of salt

  5. Jennifer-Anne says:

    Recently started adding dried fruit to salads – balances out the savoury – huge hit in my world.

  6. We love any Asian inspired salad as well as southwestern salads! Corn makes a continuous stop on our table and I can wait for it to be in season!

  7. Kathryn says:

    Hmm, sounds delish! With the lovely fresh spinach I just got I’m going to have to try this.

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