Veggin’ Cookbook Chronicles: Cannellini Salad

June 19, 2010 By: Megabeth Category: Cookbook Chronicle Challenge, Salads, Side Dishes Print This Post Print This Post

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New Vegetarian Cuisine features “250 low-fat recipes for superior health” and is compiled by Linda Rosensweig and the food editors of Prevention magazine. My edition is from 1994. That said, this cookbook touts healthy eating and food choices using vegetarian cooking to bring the point home.

There is an interesting section that debunks myths that seem to come straight from my conversations with people when they find out that I’m a vegetarian – how do you get protein?, don’t you risk anemia?, what about calcium? The editors provide extensive answers with facts and sources. The next chapter then dicussus the vegetarian diet as a weapon against disease. The subsections go over various diseases and conditions (arthritis, cancer, diabetes, etc.) and how elements of the vegetarian diet can ease symptoms. Finally, the editors discuss how to make the transition to a vegetarian diet.

The recipes in the cookbook generally take up only one page and are not complex. They provide tips and hints for each recipe along with nutrition information. There are some color photos of final dishes but they are lumped together in four sections. Fortunately, they put the page numbers along with the photos so it’s easy to track down each recipe represented.

The index is thorough and includes not only recipe titles and ingredients but also nutritional keywords as well as diseases and conditions discussed in the cookbook. There’s also a little symbol that appears if the recipes is good to “make ahead.”

The recipes are simple to make but don’t skimp on uniqueness and flavor. In fact, this cannellini salad was bursting with a unique, almost smoky, taste.

Cannellini Salad
New Vegetarian Cuisine, Linda Rosensweig and the food editors of Prevention magazine, 1994

  • 10 sun-dried tomatoes
  • 1/2 cup boiling water
  • 1 Tablespoon olive oil
  • 1/2 cup chopped red onions
  • 2 garlic cloves, minced
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon  chopped fresh flat-leaf parsley
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon freshly ground black pepper
  • 2 cans (19 ounces each) cannellini beans, rinsed and drained
  • spinach leaves

In a small bowl, combine the tomatoes and water. Let stand for 5 minutes.

Drain, reserving the soaking liquid.Chop the tomatoes and set aside.

In a 1-quart saucepan over medium heat, warm the oil. Add the onions and garlic; cook, stirring frequently, for 2 minutes. Stir in the vinegar, parsley, sage, pepper, tomatoes, and the reserved tomato soaking liquid. Bring to a boil and cook for 2 minutes to reduce the liquid slightly.

Place the beans in a large bowl. Add the tomato mixture, toss gently to mix. Serve warm or chilled on the spinach.

Preparation time: 10 minutes
Cooking time: 5 minutes

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