Another day, another dollar cookbook giveaway! And yes, this one is vegetarian, not vegan, but we all know how easily most recipes can be veganized, right?
Everyday Vegetarian by Jane Hughes is a beautiful book with tons of great recipes, many of which are already vegan. It’s separated by season, each with a selection of starters, mains, sides, drinks, and sweets!
The publishers, in addition to letting me share a free copy with on you lucky readers, also allowed me to choose a recipe to share – and I chose Rice Noodles with Shallots and Garlic, because I love noodles.
And shallots. And garlic. (And bourbon, but that’s another story!)
The Giveaway
One lucky reader will win a copy of Everyday Vegetarian: 365 Days of Healthy Seasonal Recipes by Jane Hughes! To enter, leave a comment below sharing which season best represents your cooking or eating style. Are you like me and prefer hearty, squash-based autumnal dishes? Or are you hopelessly devoted to light, springy dishes? Contest ends November 10th at midnight (mountain time). One winner will be chosen at random and announced the following day. Be sure and log your comment into the Rafflecopter to make it count! Open to residents of US only, good luck!
- ½ pound dried fine rice noodles
- 4 shallots
- 4 cloves garlic
- ½ teaspoon sugar
- 1 tablespoon mirin (Japanese rice wine)
- 2 tablespoons soy sauce
- Freshly ground black pepper
- 2 tablespoons canola oil
- Soak the noodles in cold water for 20 minutes, then transfer to a colander to drain. Peel and slice the shallots and the garlic. Mix the sugar, mirin and soy sauce together in a small bowl with a tablespoon of water.
- Warm the oil in a wok and sauté the shallots and garlic for a minutes, stirring constantly. Add the soy sauce mixture and the noodles, and stir-fry for about three minutes, until the dish is heated through. Season with freshly ground black pepper.
- Rice noodles are popular in the cuisine of Eastern and South-Eastern Asia and are generally only lightly cooked to retain a slightly chewy texture. However, all sorts of noodles are used in East Asian cookery, and although some varieties contain egg and are not suitable for vegans, most are perfect for vegetarian dishes. Mirin has a distinctive sweet-sour flavor and is easy to fine in supermarkets and specialty food stores but you can achieve good results with a splash of sweet sherry, or cider vinegar that has been sweetened with a little sugar
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I don’t think I really have a particular eating style. Mine changes with the seasons. I just love good food. I do have to say that I absolutely LOVE Thanksgiving food though, so maybe fall has a slight edge. 🙂
I love salads so I will say spring. But lol awesome salads with things like fruits, candied nuts, roasted veggies, homemade pesto, etc…
I like to eat seasonally. I crave soups and stews in the cool months, but eat a lot more salads and other lighter foods when it gets warm. (Totally in soup mode right now!)
I don’t really eat seasonal, I like the same food year round, but my type of cooking would most easily be categorised as spring-food; mostly smaller portions of lighter meals, but never salads, I don’t like my food cold. Pasta, rice, and couscous are my carbs of choice, and I combine it with tofu or soy meat, often Korean-inspired in seasoning (many different flavours, I want salty sour sweet and spicy all on the same plate!). Oh, and I bake a lot. I’m a huge fan of bread.
I’m pretty excited about fall cuisine right now – great vegetarian soups!
I can’t really say that I prefer any particular type of seasonal food. I like it all 🙂
I definitely, love seasonal dishes. Right now, I am loving butternut squash with apples.
We’ve got a ton of squash from our garden so I’ve been doing a lot of dishes with that!
I’d would say I prefer hearty, squash-based autumnal dishes, but I’m pretty sure I’d only say that because it’s autumn right now. I like to enjoy the best of all the seasons at their peak!
Autumn! I love hearty warm dishes!
I LOVE autumn b/c SOUP is my favorite food!
I love winter/fall cooking. I love the comfort of soulful eating!
I love the fall & everything squash and gourd related!
I think my style is mostly “winter”. I love casseroles and pasta. But I also love spring cooking because of asparagus and morel mushrooms.