Sir Paul McCartney and his daughter, Stella, have released a vegetarian cookbook that gives readers meatless Monday recipes for the full year.
The Meat Free Monday Cookbook: A Full Menu for Every Monday of the Year includes recipes like spring soups, summer salads, fall casseroles and winter stews. The book is co-edited by his fashion designer daughter Stella McCartney and written by Annie Riggs.
Here’s a sample tofu salad recipe from the cookbook:
Super Vegetable Salad by Paul McCartney
Serves 4
28 cherry tomatoes
3 florets of broccoli
12 green beans, cut into 1 inch lengths
2 carrots, peeled and sliced into 1 inch pieces
1 lettuce - I like Romaine
3 scallions, finely chopped
2/3 cup cornmeal
a handful of chopped herbs of your choice
9 ounces tofu, cut into slices
olive oil for frying
Dressing
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard (optional)
1 teaspoon maple syrup (if you like a bit of sweetness)
Preheat the oven to 400 degrees F and roast the cherry tomatoes for 10 minutes.
Cover the bottom of a pan with cold water and place a steamer above it. Put the broccoli, green beans, and carrots in the steamer, turn the heat on quite high, and steam for about 15 minutes, occasionally prodding the carrots with a fork to see if they are done. Some people like them slightly crunchy, others prefer them a little softer.
While the vegetables are steaming, make a salad with the leaves and scallions.
Combine the cornmeal and herbs in a bowl. Heat some olive oil in a frying pan. Dip the tofu in the cornmeal mixture, then fry until golden.
Whisk together the ingredients for the dressing, but only pour over at the last minute.
Assemble your meal by first putting the salad on the plate, then the warm vegetables, and finally the tofu. Pour over the dressing then add a little seasoning sauce or a sauce of your choice.