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    Cast Iron Cooking for Vegetarians
    Cast Iron Cooking for Vegetarians
    Cast Iron Cooking for Vegetarians
    Ebook146 pages1 hour

    Cast Iron Cooking for Vegetarians

    By Joanna Pruess and Battman

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    About this ebook

    Joanna Pruess, author of Griswold and Wagner Cast Iron Cookbook, now puts to use the delectable medium of cast iron for vegetarian dishes. As the most versatile tool in your kitchen, cast-iron cookware can make a variety of dishesall you have to do is use your imagination! Cast-iron cookware is a jack-of-all-trades: holding heat evenly, lasting virtually forever, and providing a unique cooking surface that only improves with age. It was probably your mother’s favorite panand her mother’s before her.

    Adapted from Griswold and Wagner Cast Iron Cookbook, this comprehensive guide is the perfect addition to any vegetarian’s bookshelf. Featuring vegetarian dishes such as a Swiss cheese and apple frittata, deep-dish vegetarian pizza, mini cast-iron skillet cornbread, zucchini pancakes, raspberry-blackberry crisp, and much more from Griswold and Wagner Cast Iron Cookbook, along with new recipes never seen before, Cast Iron Vegetarian Cookbook will have you in the kitchen with veggies in hand before you even flip past the first recipe.

    Cast iron is the ideal material for many techniques, as seen from the recipes chosen for this book: Caramelizing apples, glazing butternut squash, roasting asparagusall are described in scrumptious detail. Also here are directions on seasoning and keeping your cast-iron skillet in pristine shape, whether it’s been passed down from cook to cook or it’s something you found cheap at a tag sale. This book celebrates the comfort, pleasure, and joy of food.

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherSkyhorse
    Release dateApr 22, 2014
    ISBN9781629143255
    Cast Iron Cooking for Vegetarians

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      Book preview

      Cast Iron Cooking for Vegetarians - Joanna Pruess

      Cover Page of Cast Iron Cooking for VegetariansHalf Title of Cast Iron Cooking for Vegetarians

      Also by Joanna Pruess:

      The Supermarket Epicure: The Cookbook for Gourmet Food at Supermarket Prices

      D’Artagnan’s Glorious Game Cookbook

      Eat Tea/Tea Cuisine: A New Approach to Flavoring Contemporary and Traditional Dishes

      Supermarket Confidential: The Secrets of One-Stop Shopping for Delicious Meals

      Soup for Every Body: Low Carb, High Protein, Vegetarian and More

      Fiamma: The Essence of Contemporary Italian Cooking (with Michael White)

      Seduced by Bacon: Recipes and Lore about America’s Favorite Indulgence

      Mod Mex: Cooking Vibrant Fiesta Flavors at Home (with Scott Linquist)

      Cast Iron Cookbook: Delicious and Simple Comfort Food

      Title Page of Cast Iron Cooking for Vegetarians

      Copyright © 2014 by Joanna Pruess

      Photography copyright © 2009, 2014 by Battman

      All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in

      he case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

      Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com

      www.skyhorsepublishing.com

      Library of Congress Cataloging-in-Publication Data is available on file.

      ISBN 978-1-62914-324-8

      All photography by Battman, except for istockphoto images on pages 115, 189, and 190 and shutterstock on page 214.

      Printed in China

      To Nicole, Ben, and Justin: You are, as always, my source of pride and inspiration.

      And for my late mother, Harriet Rubens, who worked very hard to remember those recipes from so long ago.

      One is considered fortunate nowadays if by chance one of these iron utensils is handed down to them from the second to the third generation.

      —Aunt Ellen

      CONTENTS

      Acknowledgments

      Introduction

      Cleaning & Seasoning Cast-Iron Cookware

      About Aunt Ellen

      LUNCHEON & OTHER NIBBLES

      Mom’s Mac and Cheese

      Provençal Onion, Tomato, and Olive Tart

      My Favorite Deep-Dish Vegetarian Pizza

      Swiss Cheese and Apple Frittata

      Huevos Rancheros

      Croque Monsieur

      Spanish Quesadillas

      Asian Quesadillas

      VEGETABLES & OTHER SIDES

      Mini Cast-Iron Skillet Cornbread

      Sweet and Tangy Glazed Carrots with Cranberries

      Glazed Butternut Squash

      Zucchini Pancakes

      Brussels Sprouts in Olive Oil with Pistachios

      Oven-Roasted Asparagus with Macadamia Nuts

      Cheesy Stone-Ground Grits

      Blazin’ Baked Beans

      MAIN COURSES

      Savory Mushroom, Spinach, and Feta Bread Pudding

      Moroccan Vegetable Stew with Chermoula

      Easy Shepherd’s Pie

      Mexican Mac and Cheese

      Crustless Zucchini, Mushroom, and Gruyère Cheese Quiche for Two

      Kale, Chickpeas, Yam, Feta, and Couscous Stuffed Peppers

      Vegetarian Fajitas

      DESSERTS

      Raspberry-Blackberry Crisp

      Plum Clafoutis

      Ginger-Spice-Topped Peach Cobbler

      Apple-Cherry Tarte Tatin

      German-Style Apple Pancake

      Tuscan Pineapple Upside-Down Cake

      Chocolate Chunk-Pecan Cookie Sundaes with Salted Caramel Sauce

      Chocolate Omelet Soufflé

      SAUCES & STOCKS

      Red Pepper–Yogurt Sauce

      Cucumber-Yogurt-Mint Sauce

      Salted Caramel Sauce

      Vegetable Stock

      APPENDIX

      Cast-Iron FAQs

      Glossary

      About the Contributors

      Acknowledgments

      My profound thanks go to:

      First, Ann Treistman, my wonderful editor at Skyhorse Publishing, for another timely idea that evoked many happy memories, and for shepherding this project through with passion and wisdom;

      Alan Batt (Battman) for your evocative photographs, easy disposition, and for going far beyond the call of duty to make the food look so real and tempting;

      LeAnna Weller Smith, designer, for perfectly capturing the spirit of yesterday and today in this book and your generous, creative spirit;

      David G. Smith—a.k.a. the Pan Man—for expert guidance in all matters relating to cast-iron cookware, including the history and care, and for loaning me archival materials;

      Joel Schif—a prominent disciple of antique cast-iron cookware, and generous source of printed materials and information;

      and to Jane Crosen for your copyediting and amusing, informative insights.

      Thanks to the following for your pots and palates, testing and other useful thoughts:

      Haejin Baek, Michael Berk, Sarah and Glenn Collins, Moira Crabtree, James Derek, Joe DiMaggio, Jr., Bobbie D’Angelo, Teresa Farney, Dianne Flamini, Lucio Galano and Louis Valantasis, Clara, Tony and the entire Grande family, Pam and John Harding, Elyse and John Harney, Bob Lape, Deb Lape Lackowski, Lisa Ligas, Stephen and Sally Kahan, Carole and Winston Kulok, Sally and Gene Kofke, Geri and Kit Laybourne, Michael Pesce, Jane and Jack Quigley, Wendy Raymont, Janet Roth, Dick Saphir, Kathy and Tim Scheld, Anne Semmes, Roberta and Sandy Teller, Debbie Lewis, and Judi Arnold of Dufour Pastry.

      Thanks to Rick Waln who has helped me in so many different ways.

      Finally, to the relatives, acquaintances, and friends over the years who left us recipes and happy food memories… .

      Introduction

      Life certainly seems more challenging today, even compared with just a few years ago. Whether those earlier times were ever really kinder and gentler,

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