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.
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.
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
“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.
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