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Joe Yonan

Grilled Cabbage

Grilled Cabbage from Joe Yonan

Be prepared for a revelation: you probably would  never think to put a cabbage on the grill, but you should. Besides adding smoky flavor, grilling brings out the vegetable’s natural sweetness, making it appealing even for people who didn’t think they liked cabbage. This will be easier if you have a grill basket, but it’s doable without it. The cabbage can be grilled, then cooled to room temperature and refrigerated in an airtight container for up to one week. Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan© 2013. Published by Ten Speed Press, an imprint of Random House LLC.

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Potato and Bean Tostadas with Avocado-Green Onion Salsa

Corn tortillas recipe

I’ve loved tostadas since my West Texas youth, when I would get them at Tex-Mex restaurants anytime I wasn’t ordering enchiladas. At home, they may seem a little fussy to make for a single serving, but you can speed things up by using ingredients that you’ve already cooked: the beans, of course, but even potatoes you’ve preboiled (or roasted) in bigger batches. You can also buy  tostadas or fry up a dozen tortillas at a time, keeping them in an airtight container for a few days and breaking up some into soups or onto salads if, unlike me, you don’t want tostadas multiple days in a row. Reprinted with permission from Eat Your Vegetables: Bold Recipes for the Single Cook by Joe Yonan© 2013. Published by Ten Speed Press, an imprint of Random House LLC. Continue Reading…

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Vegan recipes by VegKitchen