Cookbook Review: Simply Delicious Vegetarian

A couple years ago, I bought the cookbook Simply Delicious Vegetarian by Carla Bardi. It was on sale at Barnes and Noble, and I liked the feel of the book (and flipping through, the recipes seemed easy enough but interesting). This isn’t my favorite cookbook on my [highly-curated] shelf, but it’s a fantastic staple, especially now that I have been eating completely vegetarian.

I appreciate that the recipes are things that I would not have thought to make, but are simple and don’t require unusual ingredients.

Also, each recipe includes, at the top, how many it serves, how long the preparation and cooking will take, and difficulty level.

The book is definitely geared toward all English-speakers, including those outside of the US; the recipes include Celsius as well as Metric measurements, in parenthesis, where applicable.

Even though this book was published in 2008, some of the photos look very old to me. However, the recipes that I’ve tried have all been very good.

The 318-page book is organized into the following sections:

1. Salads
2. Soups
3. Savory Pies, Focaccia, & Pizza
4. Pasta & Gnocchi
5. Grilled Vegetables
6. Vegetable Stews & Stir-Fries
7. Gratin & Casseroles
8. Fried Vegetables
9. Beans & Lentils
10. Rice & Grains
11. Eggs & Cheese

I went on a zucchini-cooking-spree this summer (since I adore summer squash).

Zucchini Quiche

This is the recipe on the cover of the book

Serves 4

Preparation: 30 min

Cooking: 55 min

Difficulty: Level 2

• 8 oz (250 g) frozen puff pastry, thawed (I used phyllo)
• 2 tbsp. poppy seeds
• 6 zucchini, with flowers attached
• 2 tbsp. butter
• 2 eggs + 1 egg yolk
• Salt and freshly ground black pepper
• 1 bunch arugula, shredded
• 2/3 cup heavy cream
• 8 tbsp. freshly grated Parmesan cheese

1. Preheat the oven to 400 degrees F. Butter a 10-inch pie plate or springform pan.
2. Place the pastry on a lightly floured work surface and sprinkle with 1 tbsp. of poppy seeds. Roll out into a thin sheet. Line the prepared pan with the pastry. Cover with a sheet of waxed paper and fill the pie with weights or dried beans. Bake blind for 20 minutes.
3. Trim the zucchini flowers and cut each one into 3-4 pieces. Slice the zucchini thinly lengthwise. Sauté the zucchini in the butter in a large frying pan over medium heat for 3 minutes. Add the flowers and sauté for 5 minutes.
4. Beat the eggs and egg yolk in a medium bowl with an electric mixer at high speed until frothy. Season with salt and pepper. Add the arugula, cream, and Parmesan. Mix in the sautéed zucchini and flowers.
5. Pour the mixture into the pastry case and sprinkle with the remaining poppy seeds.
6. Bake until golden brown and set, about 25 minutes. Serve hot or at room temperature.

Next I want to try making the Green Paella.

I also made a delectable zucchini frittata (I made the mistake of adding salt; it didn’t need it with the salty cheese).

Zucchini Frittata

Serves 4-6

Preparation: 10 min

Cooking: 15 min

Difficulty: Level 1

•  1 clove garlic, finely chopped
• 3 tbsp. extra-virgin olive oil
• 2 lb (1 kg) zucchini (courgettes), cut into short, thin lengths
• Salt and freshly ground black pepper
• 6 large eggs
• 1/2 cup (60 g) freshly grated pecorino or Parmesan cheese

1. Sauté the garlic in the oil in a large frying pan over medium heat until pale gold. Add the zucchini and sauté for 5-6 minutes, or until tender. Season with salt and pepper.
2. Beat the eggs and cheese in a medium bowl. Pour the egg mixture into the pan and cook for 2-3 minutes, or until the egg has almost cooked.
3. Slide the frittata onto a plate, turn onto another plate, then slide it back into the pan to cook the other side. Cook until golden brown and the egg is cooked through, 2-3 minutes.
4. Transfer the frittata to a serving dish and serve hot.