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Published by apbauer, 2020-10-25 18:20:39

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the TYPOGRAPHER'S COOKBOOK A cookbook for food & type-lovers alike Amanda P. Bauer

the TYPOGRAPHER'S Cookbook A COOKBOOK FOR FOOD & TYPE-LOVERS ALIKE Amanda P. Bauer AV E RY An imprint of Penguin Random House New York

CONTENTS 6 Seasonal Produce Guide 11 Everyday Tips 15 Breakfast 23 Soups & Salads 30 Dinner 42 Side Dishes 55 Desserts & Drinks 67 Homemade Extras 73 Special-Occasion Menus 78 Index


23 The Typographer’s Cookbook

V AE lpGhEaTbeAt RSoI uApN YOU’LL NEED GET COOKING 1 cup onion, chopped combine first five ingredients; boil. 1 cup carrot, finely chopped add next four ingredients; boil; reduce heat, cover and simmer 4 cloves garlic, minced stirring occasionally for 1½ hours until beans are tender. 3½ cups vegetarian broth * remove most of the beans with a slotted spoon, and transfer 3 cups water remaining liquid to a blender; process till smooth. 1 cup dried white bean, rinsed return mixture and beans back to the pot; Stir in pasta. 1 can (398 ml) tomatoes, diced boil then reduce heat; cover and simmer eight minutes until 1 teaspoon dried Italian herbs pasta is tender but firm. ¹⁄₈ teaspoon dried cayenne 1 cup dry alphabet pasta This alphabet vegetable soup recipe is easy, homemade, and satisfying. It freezes wonderfully and keeps perfectly for lunches all * recipe on page 30 week. Paired with your favorite seasonings, plenty of garlic, and super fun pasta, vegetable soup receives an exciting makeover. SERVES six 1½ cup bowls READY IN 1 hour 50 minutes Soups & Salads 24


33 The Typographer’s Cookbook

LasagnaT Y P O G R A P H E R ' S YOU’LL NEED GET COOKING 1 large sweet potato, cubed preheat the oven to 425°f and line a large baking sheet with 6 kale leaves, stems removed parchment paper. Place the sweet potato cubes on the sheet 12 whole wheat lasagna noodles and toss with a drizzle of olive oil and pinches of salt and 2½ cups marinara sauce * pepper. Roast for 25–30 minutes, or until golden brown. 3 cups vegan ricotta ** fill a large pot with 1 inch of water and insert a steamer basket. ¼ cup minced sage Add the torn kale and bring to a boil. Cover and steam for one 2 tablespoons extra-virgin olive minute, or until just wilted. Scoop the kale into a towel and squeeze out the excess water. oil, for drizzling bring a large pot of heavily salted water to boil. Prepare the sea salt and ground black pasta according to the package instructions, cooking until al pepper dente. Do not overcook or the edges may fall apart. Drain. pinches of red pepper flakes brush the bottom of a 9×13 inch baking dish with a little olive oil and spread with one cup of the marinara. * recipe on page 60 lay the first six noodles side-by-side onto a large baking sheet. ** recipe on page 64 Gently toss the remainder of the noodles with a little olive oil so they don't stick together. Spread 3–4 tablespoons of the ricotta SERVES onto each noodle, dot the kale and sweet potatoes evenly on top four 3 noodle dishes and sprinkle with sage and red pepper flakes. Roll each noodle. Place lasagna roll into the baking dish, seam-side down. Repeat READY IN with the remaining six noodles. 1 hour 45 minutes spoon the remaining marinara on top of the rolls. Cover and bake for 20 minutes. Everyone loves lasagna and this rolled-up version makes the classic dish even more fun! Sweet potato and kale play off the creamy vegan ricotta and fresh sage to create delightful bites full of contrasting textures and cozy flavors. Dinner 34


57 The Typographer’s Cookbook

D I SNunGdaBe A T YOU’LL NEED GET COOKING 1 quart vanilla ice cream line a baking sheet with plastic wrap. Scoop ice cream into 3 cups sweetened shredded ¼ cup balls. Roll in sweetened coconut to cover and place on baking sheet. Cover with more plastic wrap and freeze at least coconut two hours and up to two weeks. 3 cups chocolate-almond place coconut-coated ball in the bottom of each serving glass. Sprinkle with clusters. Top with a second scoop coconut clusters * and more clusters. Spoon sauce over top, sprinkle with 1 cup butterscotch sauce unsweetened coconut and a cherry. Serve. 8 ripe cherries ¼ cup unsweetened shredded If you love coconut, chocolate, and candy bars, this may be your dream dessert. Flavors of coconut, bourbon, butterscotch, chocolate, coconut (optional ) and almond make this dessert an all-time favorite. You' ll likely have leftover toppings—not a bad problem to have as it makes for a * recipe on page 70 yummy treat on its own! SERVES eight 1½ cup bowls READY IN 2 hours 10 minutes Desserts & Drinks 58

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