Books, Cooks, Looks
  • Home
  • About
  • Media / PR
  • Cooks
  • Looks
Books, Cooks, Looks
  • Home
  • About
    • Meet the People Behind the Blog
    • Disclosure & Privacy Policies
  • Media / PR
  • Cooks
  • Looks
    • Life On the Farm
    • The Farm Cats
Cookbook Review ~ Recipe ~ Recipe - Other

Vegetables for Breakfast by Nancy Wolfson-Moche – Cookbook Review with Carrot Recipe

by
Patty
-
August 6, 2020

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

Any Amazon purchase links are affiliate links which means if you buy anything through them I will receive a small commission (at no additional cost to you)

Vegetables for Breakfast

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:

5carrot recipe, carrot and zucchini sushi

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 carrots

 

 

  • 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.

make the carrot sushi, carrot recipe

  • 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.

carrot and zucchini sushi

  • 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?

 

Print

Vegetables for Breakfast by Nancy Wolfson-Moche – Cookbook Review with Recipe

carrot and zucchini sushi
Print Recipe
Pin Recipe

No reviews

An interesting and crunchy take on breakfast

  • Author: adapted from Vegetables for Breakfast by Nancy Wolfson-Moche
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 to 3 1x
  • Category: Breakfast
  • Method: sushi style
  • Cuisine: Japanese American

Ingredients

Scale
  • 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

Did you make this recipe?

Tag @books_cooks_looks on Instagram and hashtag it #books_cooks_looksRecipes

 

Share
Pin3
Yum
Share
Email

A Lady’s Guide to Mischief and Murder by Dianne Freeman – Blog Tour and Book Review
Gilded Dreams by Donna Russo Morin – Blog Tour, Book Review with a Giveaway

Looking for Something?

Browse By Category

About

me

Happily living in the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors in New England. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

Get the Latest Posts by Email. Sign Up Below

 

BOOKS, COOKS, LOOKS IS A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR SITES TO EARN ADVERTISING FEES BY ADVERTISING AND LINKING TO AMAZON.COM. ALL LINKS ON THIS SITE MAY BE AFFILIATE LINKS AND SHOULD BE CONSIDERED AS SUCH.

Copyright © 2023 Juliet Pro
  • Juliet Pro by LyraThemes.com