The Fresh & Sassy Tastes of Vegetarian Cooking

Go wild in the kitchen! Be creative! Venture beyond the usual beans, grains, and vegetables to include an exciting variety of organic vegetarian fare in your meals. Step outside the box and prepare dishes with beautiful edible flowers; flavorful wild mushrooms, herbs, and berries; tangy sheep and goat cheeses; tasty sea vegetables; and exotic ancient grains like teff, quinoa, and Chinese "forbidden" black rice. Author and expert chef Leslie Cerier is crazy about the great taste and goodness of organically grown foods. Now she shares scores of her favorite recipes that spotlight these fresh, wholesome ingredients in this exciting cookbook.

Going Wild in the Kitchen contains over 150 kitchen-tested recipes for healthful, taste-tempting dishes, including breakfast favorites, satisfying soups and salads, sensational main course creations, delectable desserts, and much more. There is even a chapter devoted to making your own flavored oils and vinegars. The book encourages the creative side of novice and seasoned cooks alike, prompting them to follow their instincts and "go wild" in the kitchen by adding, changing, or substituting ingredients in existing recipes. To help, an extensive ingredient glossary is included, along with a wealth of helpful cooking tips and techniques. Lively illustrations and a complete resource list for finding organic foods rounds out this user- friendly cookbook.

Going Wild in the Kitchen is more than a unique cookbook-it's a recipe for inspiration. So let yourself go! Excite your palate with this treasure-trove of distinctive, healthy, and taste-tempting recipe creations.

About the Author

Leslie Cerier has been a gourmet organic caterer and cooking instructor since 1987. She is also a nutrition expert, award-winning photographer, author of The Quick and Easy Organic Gourmet, and coauthor of Sea Vegetable Celebrations. A pioneer and national authority on wheat- free baking and cooking with wild foods and whole grains, Ms. Cerier has developed recipes for organic food companies for the past two decades. She has also published dozens of articles on vegetarian cooking, nutrition, and organic lifestyles. She resides in western Massachusetts. You can visit her website at www.lesliecerier.com.

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Recipe Included with this Cookbook:

• "Souper" Time Savers
• A Splash of Color
• About Bean Soups
• Adapting to Change
• Aduki and Anasazi Beans
• Agar-Agar, Alaria, and Arame
• Amaranth
• Apple-Blackberry Crumb Pie
• Applesauce Pancakes
• Arrowroot
• Asian Cilantro Dressing
• Asian Gigner-Orange Dressing
• Asian Vegetable Stir-Fry with Bhutanese Red Rice
• Asparagus Soup with Fresh Fennel
• Baked Ginger-Arame Rolls
• Banana-Blueberry Pancakes
• Banana-Chocolate Chip Cake
• Barley Malt Syrup
• Barley, Basmati Rice, Bhutanese Red Rice
• Basil Oil
• Basil-Cilantro-Lemon Oil
• Basmati Rice Pilaf with Spely and Red Wine
• Basmati Rice Soup with French Herbs
• Berry Good Waffles
• Black Bean Chili with Sun-Dried Tomatoes
• Black Bean Soup with Sun Dried Tomatoes
• Black Beans
• Black Trumpet, Blewitt, and Bluefoot
• Blackberry-Pear Sauce
• Blueberry Cornbread
• Blueberry Crumb Pie
• Blueberry Muffin Cake
• Bok Choy and Burdock
• Bok Choy and Mushroom Stir-Fry
• Bragg Liquid Aminos
• Brown Rice, Buckwheat Grouts (Kasha), Bulgur Wheat
• Butternut Squash Puree with Sun-Dried Tomatoes and Sage
• Butternut Squash Risotto with Shiitake Mushrooms and Wine
• Butternut Squash with Indian Spices
• Cabbage, Scallion, and Cilantro Egg Rolls
• Capers, and Chestnuts-Dried
• Carnaroli Rice, Chinese "Forbidden" Black Rice
• Carrots with Wild Mushrooms and Basil
• Chanterelle and Crimini
• Cherry Vinegar
• Chickpeas
• Chinese Black Rice with Coconut Milk and Garlic
• Chinese Cabbage and Collards
• Cilantro-Olive Spread
• Cinnamon Vanilla Applesauce
• Coconut Pecan Granola
• Community Supported Agriculture
• Cooking Beans
• Cooking Grains Chart
• Cooking with Ancient Grains
• Corn Salad with Strawberries, Chevre, and Raspberry Vinaigrette
• Cranberry Scones
• Cranberry-Banana Smoothie
• Cranberry-Orange Sauce
• Cranberry-Pecan Crisp
• Creamy Asparagus Soup
• Creamy Curry Dip
• Creamy Wild Leek and Potato Soup
• Creative Cooking with Herbs and Spices
• Crisp Cababge Salad with Watercress and Caraway Seeds
• Curried Coconut Seitan
• Curried Lentil Soup with Coconut Milk
• Curried Potato Soup
• Curried Split Pea Soup with Chard
• Curried Vegetable Knishes with Chickpeas
• Daikon
• Dark Chocolate Cake
• Date Sugar
• Dulse
• Edible Flowers-A Bouquet of Flavors
• Ethiopian Grain Loaf
• Fennel-Calendula Oil
• Feta Cheese Salad
• Feta Cheese Salad with Kamut Pasta
• First Things First
• Flavor Adjusting
• Flavored Oils
• Flavored Vinegar-Making "Basics"
• Flavored Vinegars
• Flaxseed
• For the Best Results (Oils)
• For the Best Results...
• Garlic Basil Oil
• Garlic Flower Oil
• Garlicky Potato Soup with Fresh Nettles
• Ginger Carrot Soup
• Ginger Lover's Cookies
• Ginger Rice Vinegar
• Ginger Tempeh Sushi
• Giving the Gift of Flavored Oils and Vinegars
• Go Wild with Desserts
• Go Wild with Grains Mix and Match
• Go Wild with Main Courses
• Go Wild with Salads and "Wraps" Mix and Match
• Go Wild with Sauces, Dips, and Dressings Mix and Match
• Go Wild with Side Dishes Mix and Match
• Go Wild with Soups Mix and Match
• Go Wild with Vinegars and Oils Mix and Match
• Goat Cheese Mushroom Strudel
• Goat Cheese Omelet with Chanterelle Mushrooms and Ramps
• Going Wild for Breakfast Mix and Match Chart
• Golden Split Pea Soup
• Grano
• Great Garnishes
• Green Beans in Garlic Sauce with Cashews
• Hiziki
• Hiziki with Shiitake Mushrooms and Butternut Squash
• Honey Ginger Cookies
• Hot Fudge
• Hot Pepper Oil
• HummBaba
• Hunting for Mushrooms in the Wild
• Italian Lentil Stew with Cream Grano
• Japanese Sea Vegetable and Noodle Salad
• Jicama
• Kamut
• Kamut Berries with Fennel and Red Peppers
• Kasha with Leeks and Collards
• Kelp and Kombu
• Kidney Beans
• Kudzu
• Lasagna with Chevre, Arugula, and Crimini Mushrooms
• Lemon Poppy Seed Cake
• Lemon Tart
• Lemon-Mint Oil
• Lemon-Roasted Beets, Brussles Sprouts, and Yams
• Lentil Stew with Saffron and Porcini Mushrooms
• Lentils and Lima Beans
• Let's Get Started!
• Linguine a la Sweet Putanesca
• Lobster
• Mache, Mizuna, and Mustard Greens
• Maitake, Matsutake, Morel, and Mousseron
• Maple Cranberry Pecan Cake
• Maple Sugar, Maple Syrup, and Mirin
• Marinated Red Peppers with Lemon and Garlic
• Marinated Sun-Dried Tomatoes with Calendula Flowers
• Melted Goat Cheese Sandwich with Arugula and Sun Dried Tomatoes
• Mexican Bean Soup with Tomatillos
• Millet
• Millet with Cilantro and Red Peppers
• Minestrone with Oyster Mushrooms, Nettles, and Calendula Flowers
• Miso
• Mocha Chocolate Chunk Cookies
• More Creative Salad Ideas
• More Soup Ideas
• Moroccan Black Bean Stew
• Moroccan Lentil Soup with Saffron
• Moroccan-Style Carrots and Yams
• Multiple Mushroom and Barley Soup with Wine
• Mushroom Festival
• Mushroom Orange Oil
• Mustard Sauce with Maple Syrup and Miso
• Navy Beans
• Nettles Vinegar
• Nori
• Nut Butters
• Oats, Rolled (Oatmeal)
• Orange Ginger Cake
• Orange-Pear Vinegar
• Orange-Pear Vinegar with Nettles and Ginger
• Orange-Raspberry Vinaigrette
• Orange-Scented Yams with Chestnuts
• Oyster
• Parsley and Garlic Scape Dressing
• Pasta with Fresh Garlic and Basil
• Pasta with Roasted Vegetables and Chevre
• Peanut-Butter Chocolate Chip Cookies
• Pine Needle Vinegar
• Pinto Beans
• Porcini and Portabella
• Porridge with Coconut and Dates
• Portabella Mushroom Soup
• Potato-Olive Knishes
• Preparing Dried Beans
• Pumpkin-Date Pie
• Pumpkin-Pecan Pie
• Quinoa
• Quinoa Tabouli
• Quinoa with Cauliflower and Feta
• Quinoa with Corn, Cinnamon, and Almonds
• Quinoa with Wine, Tomatoes, and Mousseron Mushrooms
• Racy Rice Pilaf
• Raspberry Almond Fruit Crisp
• Raspberry Almond Smoothie
• Refried Beans with Tomatillos
• Rice Syrup
• Roasted Eggplant and Tomatoes with Chickpeas
• Roasted Eggplant with Wine and Morel Mushrooms
• Roasted Red Pepper and Feta Cheese Dip
• Roasted Vegetables Bombay
• Roasted Wild Mushrooms and Quinoa
• Scrambled Tofu with Garlic Scapes
• Scrambled Tofu with Tomatoes and Fresh Basil
• Sea Palm
• Sea Palm Stir Fry
• Sea Palm with Red Peppers and Lime
• Seitan
• Seitan Quesadillas
• Sensational Seasoning Blend
• Shiitake
• Shiitake Mushrooms, Summer Squash, and Quinoa Pilaf
• Shiitake Vinegar
• Shortbread Cake
• Soba with Stir-Fried Asparagus and Snow Peas
• Sorghum (Milo), Spelt (Farro)
• Soybeans and Split Peas
• Spelt Loaf with Almonds and Sunflower Seeds
• Spelt Spaghetti with Dairy-Free Pesto
• Spice It Up
• Spicy Jamaican Beans
• Spicy North African Vegetable Soup with Chickpeas
• Spicy Pumpkin-Seed Quinoa
• Spicy Sorghum with Peas and Orange Zest
• Spicy Tempeh Strips
• Spicy Tomato Quinoa Soup
• Spring Teff Loaf
• Strawberry Cashew Cream
• Strawberry Sauce
• Strawberry-Vanilla Vinegar
• Sucanat
• Sunflower Seed and Mushroom Pate with Oregano and Sage
• Super Breakfast Porridge
• Sweet and Spicy Udon Noodles with Tofu
• Sweet Basil Vinaigrette
• Sweet-and-Sour Dipping Sauce
• Szechwan Tofu with Mustard Greens and Chinese Cabbage
• Tahini and Tamari,
• Tarragon and Thyme Oil
• Taste of Spring
• Tat Soi
• Teff
• Teff Banana Pancakes
• Teff Polenta
• Tempeh and Tofu
• Tempeh Stew with Wine and Shiitake Mushrooms
• Tempeh with Dried Cherry Tomatoes and Teff
• Tempeh with Marinated Sun-Dried Tomatoes and Kale
• Tomatillo and Lime Dressing
• Tomatillo Salsa
• Tomato Lentil Soup with Red Wine
• Tomato Sauce with Lobster Mushrooms
• Umeboshi Paste
• Vanilla-Scented Bulgur with Dried Cherries and Toasted Walnuts
• Vegan Chocolate Mousse Pie
• Vegetable Soup with Quinoa and Cilantro
• Wakame
• White Bean Salad with Fresh Fennel and Capers
• White Button and Wood Ears
• Wild Greens and Roots
• Wild Mushroom Stew with Tomatoes and Capers
• Yes You Can Eat That
• Zesty Parsely and Scallion Dressing

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