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Article: "Williams-Sonoma Vegetarian"
Author: Chris Sadler
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Copyright:  2005 Chris Sadler
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Williams-Sonoma Vegetarian

by Chris Sadler -

To begin, just to keep the record straight, I am NOT a
vegetarian. That said I still believe that it is important to
have healthy levels of veggies in my diet and to have something
everyone will love when the vegetarians I know come to dinner.

The Williams-Sonoma Vegetarian cookbook (part of The Best Of The
Kitchen Library) is a terrific source of tantalizing vegetarian
recipes that even the biggest meat eater will enjoy. This 320
page tome is just crammed full of delicious recipes, each with
full colour photos of the end product!

After the brief Introduction, recipe categories include "Starters
& Salads", "Soups & Stews", "Sauteed & Stir-fried Vegetables",
"Boiled & Steamed Vegetables", "Baked, Roasted & Grilled
Vegetables", "Beans & Legumes", "Pasta, Polenta & Rice". "Eggs &
Cheese" and "Basic Recipes & Techniques" which is followed by the
Glossery and Index.

Each recipe is clear and concise, easy to understand, with a
brief description or suggestion for use (which I particularly
like in a recipe collection because if you have never used a
recipe before you won't necessarily know how to use it to its
best effect). The graphics for each recipe certainly help you
picture how the end product will fit into your menu.

Try this recipe which could be used as a side dish or entree.

Corn-and-Jalapeno Pancakes with Tomato Salsa

Studded with corn and embellished with chiles and bell pepper,
these zesty pancakes are as delicious as they are colorful. Serve
them as a light meal at any time of the day - from breakfast to

2 cups (12 oz/375 g) fresh corn kernels
     (cut from about 3 ears) or frozen
5 fresh jalapeno chili peppers, seeded and minced
2 cloves garlic, finely chopped
1 red bell pepper (capsicum), seeded, deribbed, and finely diced
6 green (spring) onions, including tender green tops,
     thinly sliced
2 eggs
1 1/4 cups (6 1/2 ox/200 g) all-purpose (plain) flour
1/2 cup (2 1/2 oz/75 g) cornmeal
1 teaspoon baking powder
Salt and freshly ground pepper
2 tablesppons fesh lime juice
1 1/2 cups (12 fl oz/375 ml) milk
About 1/3 cup (3 fl oz/80 ml) vegetable oil
1 1/4 cups (10 fl oz/315 ml) sour cream
Tomato Salsa for serving

Bring a saucepan three-fourths full of lightly salted water to a
boil. Add the corn kernels and cook for 1 minute. Drain, place in
a large bowl, and let cool. Add the jalapenos, garlic, bell
pepper, and green onions and mix well. Set aside.

In a food processor fitted with the metal blade, combine the
eggs, flour, cornmeal, baking powder, 1 teaspoon salt, and the
lime juice. Puse a few times to mix. Add mixture and stir to mix.
Season to taste with more salt, if needed, add pepper. Let stand
at room temperature for 30 minutes.

In a large frying pan over medium heat, warm 2 tablespoons of the
oil. Working in batches, spoon the batter into the pan to form
pancakes about 3 inches (7.5 cm) in diameter; do not crowd the
pan. Cook, turning once, until golden brown on both sides, 5 - 6
minutes total. Using a slotted spatula, transfer to paper towels
to drain. Repeat with the remaining batter, adding oil as needed
to prevent sticking.

Place the pancakes on a platter or individual plates and top with
the sour cream and salsa. Serve at once.

Makes about 24 pancakes; serves 6

Tomato Salsa

2 tomatoes, peeled, seeded* and chopped
1/4 cup (1 1/2 ox/45 g) minced red onion
1/2 fresh jalapeno pepper, seeded and minced
1 - 2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro (fresh coriander),
     plus more if needed
Salt and freshly ground pepper

Stir together the tomatoes, red onion, jalapeno, lime juice,
cilantro, and salt and pepper to taste in a bowl.

*To seed a tomato, cut it in half crosswise; squeeze gently to
force out the seed sacs.

Makes about 1 cup (8 fl oz/250 ml)

About the Author:
Chris Sadler is Owner and WebAdmin of The
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