Cookbook cover for Eat Your Vegetables by Joe Yonan


Joe Yonan

Ten Speed Press
August 2013
ISBN-13: 978-1607744429

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Joe Yonan is the food and travel editor for the Washington Post, where he writes regular features, including the “Weeknight Vegetarian” column. He is the author of  Serve Yourself., which Serious Eats called “truly thoughtful, useful, and incredibly delicious.” Yonan has won awards for writing and editing from the James Beard Foundation, the Association of Food Journalists, and the Society of American Travel Writers, and his work has been featured three times in the Best Food Writing anthology.

An increasing number of Americans are turning to plant-based diets, both for their health and the economic benefits. And for many, they are the only one in their household who has made the change—making it the perfect time for EAT YOUR VEGETABLES, a collection of vegetarian, flexitarian, and vegan recipes specifically sized for single portions—and easily adaptable for couples.

Joe Yonan, award-winning food editor of The Washington Post and author of the Post’s “Weeknight Vegetarian” column, tackles the frustrations of trying to shop, plan, and cook for one. How to scale back recipes? What to do with the leftovers from jumbo-sized packs of ingredients? How to use up all the produce from the farmer’s market before it rots?

There’s no need to succumb to the frozen veggie burger. With EAT YOUR VEGETABLES, Yonan serves up a tasty book about the joys of vegetarian cooking. With 80 satisfying and globally-inspired vegetarian, vegan, and flexitarian recipes such as Spinach Enchiladas, Spicy Basil Tofu Fried Rice, and One-Peach Crisp with Cardamom and Honey, he arms vegetarians with easy and tasty meal options that get beyond the expected. In addition to  fail-proof recipes, EAT YOUR VEGETABLES  offers practical information on shopping for, storing, and reusing ingredients, as well as essays on a multitude of meatless topics, including moving beyond mock meat and the evolution of vegetarian restaurants.

EAT YOUR VEGETABLES is the perfect book for anyone looking to expand their vegetarian and produce-based repertoire. Yonan’s charming, personable voice and unfussy cooking style encourage home cooks—both new and experienced—to take control in the kitchen and craft delicious veggie-centric meals.

Creamy Green Gazpacho

 Creamy Green Gazpacho small

1 medium tomato, cored and cut into quarters
1 small cucumber, peeled and cut into large chunks
Flesh from 1/2 avocado, cut into large chunks
3 large basil leaves
1/2  jalapeño (optional)
3/4 cup lightly packed watercress or baby spinach leaves
1 small celery stalk (optional)
1 clove garlic, crushed
1 tablespoon red wine vinegar, or more to taste
1 tablespoon honey
2 ice cubes
Filtered water (optional)
Kosher or sea salt
Freshly ground black pepper
1 teaspoon extra-virgin olive oil

Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish.

Stem and seed the jalapeño half and reserve the seeds. Cut the jalapeño into several pieces. Combine one or two pieces of the jalapeño with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/4 cup or more water to thin the mixture, if necessary.

Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalapeño, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.


Poblano Tapenade

Makes about 1  1/2 cups

poblano tapenade small

8 ounces poblano chiles (2 to 
3 medium chiles)
1 tablespoon capers, preferably salt-packed
1/2 cup pitted green olives
2 cloves garlic, peeled and smashed
1 anchovy fillet (optional)
1/4 teaspoon ancho chile powder
3 tablespoons extra-virgin 
olive oil
 1 tablespoon freshly squeezed lime juice (from 1/2 lime)
 Sea salt (optional)

Turn the oven broiler on high. Place the poblanos on a shallow rimmed baking pan and put it on one of the racks set so that the poblanos are as close to the broiler as possible without touching. Broil the poblanos until the skin has blistered and slightly charred all over, turning them as they brown. Transfer them to a bowl, cover it with a plate, and let them steam.

Soak the capers in a small cup of cold water for a few minutes, then rinse and squeeze them dry.

When the poblanos are cool enough to handle, slip off the charred skin and discard it. Remove and discard the stems and seeds and drop the poblanos into the bowl of a food processor. Add the capers, olives, garlic, anchovy, ancho chile powder, olive oil, and lime juice. Pulse until you have a chunky paste; it might seem too loose, but it will firm up in the refrigerator. Taste and add salt if needed. (If you used the anchovy, you probably won’t need any salt.)

Use what you want immediately, then transfer the rest 
to a small glass jar, screw on the lid, and refrigerate for up to 2 weeks.


These recipes may be reproduced with the following credit:

Recipes from Eat Your Vegetables by Joe Yonan. (Ten Speed Press; August 2013; $24.99/Hardcover; ISBN-13; 978-1607744429).

Contact: Kristin Casemore
(510) 285-2944