I was really intrigued by the concept of Vegetables for Breakfast by Nancy Wolfson-Moche so I was very happy to accept a copy at no charge for my honest review. I share a carrot recipe from the book
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About Vegetables for Breakfast:
Vegetables for Breakfast from A to Z invites the reader to re-imagine breakfast, letter by letter, season by season. Just as breakfast kick-starts the day, this book kick-starts the way you cook and eat vegetables. In addition to quick, easy, delicious recipes for both vegetables and accompanying grain dishes (such as: Asparagus Almondine, Yellow Carrot Nori Rolls, Purple Daikon Corn Salad, and many more), it offers insights about the most important meal of the day, facts and tips about the vegetables’ nutrients, their effects on the body, including little known vegetable lore, and even a little dirt on the veggies themselves. It has been called ”a plant-based revelation, from its inventive recipes to its innovative techniques to its thorough nutritional and horticultural information,” and ”An invaluable resource for any home cook or chef that will forever change how you cook with vegetables.”
You can purchase Vegetables for Breakfast at KonaBay Books or on Amazon.com
About the Author:
Nancy Wolfson-Moche, CHHC, RYT, is the founder of you are because you eat. She coaches, blogs, crafts curricula and recipes, teaches health, wellness, culinary arts and culinary medicine to students of all ages. Nancy presents eating as a sacred practice, creating edible art, symbolic meals and menus infused with meaning and ritual. She is a certified practitioner of macrobiotics, yoga and Torah yoga.
Nancy was an editor and writer on lifestyle magazines and digital platforms. Her writing has appeared in scores of magazines, newspapers and books. She eats vegetables for breakfast daily. Vegetables for Breakfast from A to Z is her debut cookbook.
My Opinion:
This is a very intriguing concept for a cookbook. Don’t let the title limit your use of it. Yes, you can serve these items for breakfast – I made my husband a carrot recipe one morning and he loved it – as suggested but many of them appeal to me as appetizers or for a really enticing buffet. I look at the recipes that was as I am not a breakfast eater as I am usually sick in the mornings and can’t eat breakfast.
The table of contents is set up by vegetable and shows you the season the veggie is best, a good side starch to serve with – like rice, quinoa, oats, risotto, pita, etc. Each recipe is also quite striking on the plate so anyone you would serve it to would be exited to dig in; we all know that we eat with our eyes first.
I’m very exited to try several of the recipes in the book and serve to my husband for breakfast and to make dinners out of others. Others might even make an appearance at lunch! This is a book that helps to make vegetables fun and you don’t have to just serve them at breakfast – haha.
Rating:
Carrot and Zucchini “Sushi” – Carrot Recipe
Serves 2 – 3 but can be multiplied
- 2 carrots
- half of a small zucchini if desired
- 3 sheets nori
- soy sauce for dipping
- raspberries or blueberries
- Wash and trim the carrots and zucchini if you are using
- Cut the carrots into long, thin oblong ovals and cut the ovals into thin matchsticks. Do the same with the zucchini if using
- Have a small bowl of water nearby.
- Place the nori sheet on a sushi mat. If you don’t have a sushi mat a linen towel will work in a pinch.
- Spread some carrots and zucchini along the bottom of the nori sheet.
- Dip your finger in the water and dampen the top of the nori sheet so it will seal.
- Use the mat or linen towl to roll the nori sheet as tightly as possible around the vegetables. Folding the damp edge over to seal.
- Carefully cut the roll in half, then cut each half in half again.
- Serve with a small dish of soy sauce and a few blueberries or raspberries.
How Was the Carrot Recipe?
I have no blessed clue. But the hubby loved it for his breakfast the other day! He told me I can serve him this any time he brings in carrots; at least those I am not using to make ginger carrot soup or putting in the freezer. He said it was a fun change of pace from his normal breakfast rotation of cereal, eggs, and waffles. I asked him to look through the cookbook and he has checked off several recipes he wants me to try; next up will be a daikon radish recipe. I think I am going to really play with this carrot sushi recipe and pull out my sushi maker for him. Then they would look a lot better. I might even roll them with the suggested rice accompaniment. How fun would that be?
Vegetables for Breakfast by Nancy Wolfson-Moche – Cookbook Review with Recipe
An interesting and crunchy take on breakfast
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 to 3 1x
- Category: Breakfast
- Method: sushi style
- Cuisine: Japanese American
Ingredients
- 2 carrots
- half of a small zucchini if desired
- 3 half sheets nori
- soy sauce for dipping
- raspberries or blueberries
Instructions
- Wash and trim the carrots and zucchini if you are using
- Cut the carrots into long, thin oblong ovals and cut the ovals into thin matchsticks. Do the same with the zucchini if using
- Have a small bowl of water nearby.
- Place the nori sheet on a sushi mat. If you don’t have a sushi mat a linen towel will work in a pinch.
- Spread some carrots and zucchini along the bottom of the nori sheet.
- Dip your finger in the water and dampen the top of the nori sheet so it will seal.
- Use the mat or linen towl to roll the nori sheet as tightly as possible around the vegetables. Folding the damp edge over to seal.
- Carefully cut the roll in half, then cut each half in half again.
- Serve with a small dish of soy sauce and a few blueberries or raspberries.
Notes
The cookbook suggests including a side dish of white or brown rice.
Keywords: vegetarian, carrot sushi, vegetables, carrots, vegetables for breakfast
