I don’t know how some people don’t like vegetables (and there are plenty out there!), but I’m convinced that any number of recipes in Alice Hart’s Good Veg: Ebullient Vegetables, Global Flavors — A Modern Vegetarian Cookbook just might bring them around. The key to satisfying vegetarian cooking (and one can assume, eating!) is in the contrast, Alice says — the balance of flavours, textures and temperature will elevate any meat-free meal. The U.K. author’s careful consideration to contrast and balance is evident throughout the book, which comprises some 200 recipes for mornings, grazing and gatherings, as well as “quick”, “thrify” and “raw-ish” meals. It’s aimed at “keen and interested” home cooks who want to make the most of the fresh produce available and in turn, discover new ways with fruits, veggies and grains that they’ll want to make again and again. Think Coconut-Chia Strawberry Bowls, Corn Tortillas with Avocado and Charred Scallions, Eggplant and Sweet Potato Lasagna with Walnuts, and Vegan Chocolate Mousse with Walnut-Sesame Brittle. Hello! Continue reading “Good Veg by Alice Hart + Win a copy!”
You know when you climb into bed with a great cookbook and wind up equal parts ravenous (‘tho too lazy to get up and fix yourself something), inspired, and more than a little bit charmed? That was my experience with The Greenhouse Cookbook: Plant-Based Eating and DIY Juicing by Emma Knight (with Hana James, Deeva Green and Lee Reitlelman), and I have a sneaking suspicion it’ll be the same for many of you too. It’s the first book from the creators of Toronto’s wildly popular cold-pressed juicery, The Greenhouse Juice Co., and features 100 plant-based, gluten-free meals and drinks that promise to nourish and energize with nutrient-dense delicious goodness anyone can make and adapt (vegetarians and omnivores alike). Penguin Canada was kind enough to send me a copy and allow me to share one of my favourite recipes from the book, the Tuscan White Bean Soup with Dinosaur Kale. Continue reading “The Greenhouse Cookbook: Plant-Based Eating and DIY Juicing + Win a copy!”
“No one goes there these days, it’s too crowded.” — Yogi Berra
If this Spring’s crop of veggie-centred cookbooks is any indication, it’s going to be a plant-iful year for home cooks and foodies looking for a generous side of inspiration with their greens. New to the bounty is The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking, the much-anticipated release by blogger Jeanine Donofrio of the award-winning Love & Lemons blog. Inside are over 100 simple recipes organized around familiar fruits and veggies illustrated with fantastically fresh photographs and handsome graphic design. Jeanine wants readers to learn how to cook “backwards”, that is, build meals around what they already have on hand, rather than going to the store with a recipe list. The recipes and photos are there to inspire, to encourage cooks to put their own spin on things. And that they do.