Vegetarian Star

Looking for a preview of Washington Post editor Joe Yonan‘s cookbook, Eat Your Vegetables, before purchasing?

Try a sample recipe from the collection created from the former meat-loving Texan and food critic that utilizes the flavors from around the globe.

Yonan travels to Egypt via the spice section of the grocery store in his recipe for Roasted Carrot, Green Bean and Coconut Salad.

Dukkah is a mixture of spices and nuts, often blended with olive oil and used as a dip for breads.

In Yonan’s recipe, it makes a crunchy topping for the salad much like breadcrumbs, nuts or crumbled hard cheeses do.

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The editor of the Washington Post food section has gone vegetarian and plans to share the recipes that now get his best critique.

The 204 page book from Ten Speed Press will be available in August.

Joe Yonan begin documenting his plant-based journey with his Cooking for One column.

Each new vegetarian food adventure would correspond to a similar expedition in his kitchen.

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Possibly Related Posts:

• Chrissy Teigen Failed Vegan Experiment
• Mia Evans Is A “Masterchef Junior” Vegetarian Star
• Holly Madison Enjoys Vegan Smoothie From M Cafe In Beverly Hills
• Controversy Over Pro-Vegeterian Curriculum In Schools
• Ellie Goulding Creates Protein Bar “Everlasting Joy” With GoMacro