The vegetarian food flip

"The plant-food road to deliciousness allows you to be an artist as well as a cook".

By FAYE LEVY, YAKIR LEVY
October 17, 2013 12:17
Summer veggies.

vegetables 370. (photo credit: Courtesy)

 
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‘When I cook, I want as much space on the plate as possible for my beloved garden vegetables,” wrote celebrated vegetarian cookbook author Mollie Katzen in her just-published book, The Heart of the Plate.

For the cook who wants to make vegetable-centered meals appealing for his or her family, the key is to use vegetables in as many ways as possible. For example, Katzen makes green matza balls by adding finely minced broccoli to the batter. She serves the bright green kneidlach in homemade vegetable stock; they would be delicious in chicken soup as well.

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