Big Bowls: Hearty Vegetarian Meals
Martha Rose Shulman
Class Preview
- In-depth Instruction; over 122 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
The Iconic Big Bowl
11:04
Meet your instructor, cookbook author and New York Times online columnist Martha Rose Shulman, and learn more about the hearty vegetarian dishes you'll make in the class. Martha discusses the different kinds of grains that form the base of each dish and covers the ingredients you can stock in your pantry for quick assembly. Not vegetarian? You can enhance your bowls with chicken or steak. Most of the bowls are also gluten-free and are easily made vegan.
Mexican Rice Bowl With Black Beans & Greens
18:15
Begin your big-bowl adventure with a tried-and-true Mexican dish. Brown rice, black beans rich in antioxidants and hearty greens are topped with salsa fresca and crumbled cheese. Martha shows her tricks for getting deliciously fluffy rice and perfectly cooked beans to build this crowd-pleaser.
Farro Bowl With Savory Mushroom Ragout
16:57
Nutty, wholesome wheat grains form the base for a savory mushroom ragout topped with wilted spinach. Learn how to prepare farro, cook three kinds of mushrooms and make a rich gravy with their liquid.
Quinoa Bowl With Mediterranean Beets & Greens
24:51
Rainbow quinoa and colorful roasted beets are complemented by sautéed greens and garlic yogurt. Sprinkle the bowl with dukkah, a Middle Eastern nut-and-spice mix you'll find addictive! Martha shares tips for cooking quinoa and preparing beets without turning everything pink.
Black Rice Bowl With Mediterranean Peppers
13:45
Martha makes a stew of sweet bell peppers to cover flavorful black rice and shares an easy way to poach eggs to top your dish.
Wild Rice Bowl With Winter Vegetables
18:24
Once a rare treat, wild rice is now commonly available. Martha explains how to cook it until the grains "splay" or open up. Add hearty seared vegetables and baked, seasoned tofu for a filling and delicious dinner.
Moroccan Bulgur Bowl With Vegetables
18:31
Bulgur wheat is simple to prepare by soaking or boiling and provides a filling base for roasted root vegetables tossed with chermoula. Martha shows how to make this pesto-like Moroccan sauce of cilantro, parsley, spices, oil and lemon juice. Top this dish with a poached egg if you like!
Description
Cook your way through six different kinds of whole grains and add six new vegetable and bean dishes to your vegetarian cooking repertoire. James Beard Award-winner Martha Rose Shulman will be your guide as you build a farro bowl with savory mushroom ragout, a Mexican rice bowl with seasoned black beans, a bulgur bowl with Moroccan-spiced vegetables and much more. Discover new techniques for achieving tender beans and your fluffiest rice yet. Then learn how to poach an egg, make marinated baked tofu, and even throw together fresh salsa in minutes, for flavor-boosting additions to these meals and beyond. Make everyday cooking a little easier and a lot healthier with delectable dishes that will fill you up and please your palate!
Martha Rose Shulman
Martha Rose Shulman is a renowned cookbook author and James Beard Award-winning chef. Her food combines pleasure and health, drawing largely from the cuisines of the Mediterranean and Mexico, which are inherently healthy and packed with big flavors. She shares her passion for healthy cooking in her daily Recipes for Health feature on nytimes.com and through the more than 25 cookbooks she has authored.
Bonus materials available after purchase