You may or may not have heard of teff flour or teff grain but it’s certainly not new. It’s an ancient grain native to Ethiopia and Eritrea and predominantly known as the ingredient for injera, the traditional pancake style of that region. But turns out teff is a lot more versatile than just a spongy roti for curry.Continue reading “Teff – Why It’s My New Favourite Ingredient”
It was only after I’d tested The Whatever Pan from Jean-Patrique that I discovered it’s a sell-out success and a favourite among pro chefs and caterers. No wonder everyone loves it.
Griddle pans have been my new favourite thing lately; I bought a cast iron long griddle plate from Ikea when I had my kitchen refurbished earlier this year and it was the thing I was most looking forward to using. Yes, griddles are not just for meat – great for vegetarian and vegan cooking too!
So when the Jean-Patrique team got in touch, inviting me to try The Whatever pan, I couldn’t wait.Continue reading “Review: Griddle Pan by Jean-Patrique”
I treat kohlrabi in a similar way to fennel: prepare it fresh and raw, mostly grated or sliced into salad, to enjoy its subtle sweetness and crunchy texture.
I love the taste of kohlrabi and find its imperfect, knobbly shape with slightly alien-like stems pretty cute. If you haven’t tasted one, it has the tang of a radish with the soft earthiness of turnip.Continue reading “Food Inspo: Homemade Vegan Slaw With Kohlrabi”
I love a good cookbook. I have over 35-40 of them – bought, inherited or gratefully received. A few have proven their worth and have become absolute favourites. They’re the ones I can always rely on to provide me a new or interesting way of cooking with an ingredient. Or offer an inspiring recipe I can pull together with minimum effort and with simple foods I usually already have.
Friends often ask if I can recommend a good book and there are a few I always call out, which I’ve listed here. Each one is best for a different reason, occasion or cooking style. So if you’re looking to renew your repertoire of recipes or need fresh inspiration for healthy, plant-based cooking (that’s still hearty and filling!) then this is the list for you. Feel free to pass it on.
1. World Food Cafe Vegetarian Bible
By Chris and Carolyn caldicott
And it really is a bible. If you’re excited by the variety and flavours of world cuisine you will love this. Organised by region, the authors have cherrypicked recipes that show off the best from that area. I usually turn to this book when I’m looking for a curry, going straight to the index to see the options for my chosen veg (which is how I use most cookbooks) and then I can almost guarantee the dish I find in here wouldn’t be in any other cookbook.
Best for: interesting DISHES from FAR AND WIDE
2. The Happy Pear
by David and Stephen Flynn
This was a gift from a good friend and very quickly became a regular go-to. I’m quite averse to vegan food that’s light or superficial, inadvertently channeling the notion that vegans are not hearty eaters (which is far from the truth, in my case anyway!). The Flynn brothers have taken everyday, popular ingredients such as squash and lentils and not only given them fuss-free makeovers but the recipes are sure to fill you up too. There’s not a drop of pretentious cooking here, just down to earth, wholesome meals that are both inviting and easy to follow.
BEST FOR: keeping the family full and happy
3. Fresh India
by Meera Sodha
I received this as a birthday present from another good friend only a few months ago and it’s been the most exciting edition to my collection. I made three recipes within the first few days of receiving it and instantly bookmarked so many more to try. Possibly because I’m obsessed with vegetarian Indian cuisine – you’ll find me at one of London’s local pure vegetarian restaurants feasting on dosa, idly and vada at any possible opportunity – that I was smitten by this book but also because Meera Sodha makes everything so simple. For example, I’ve picked up lots of new (and uncomplicated) ways of cooking Indian-inspired sauces and I found it super easy to take ingredients from one recipe and combine with the method of another, depending on what I have in the kitchen.
Best for: being creative with Indian cooking with hardly any effort
4. The Nut Butter Cookbook by Pip & Nut
By Pippa Murray
This book isn’t vegetarian or vegan (in fact, apart from the nut butters there’s hardly any vegan recipes) but I have easily adapted ideas and replaced dairy ingredients with non-dairy alternatives. The highlight for me is the Peanut Sweet Potato Gratin – once I’d swapped the cream and milk for coconut milk, it was divine. I have also discovered super easy ways to turn nut butter into sauces, dips and dressings which has transformed my lunches and dinners. I now make peanut and sriracha sauce almost daily!
Best for: surprisingLy endless ways with nut butter
5. Silk Road Vegetarian
by Dahlia Abraham-Klein
This one was a bit of a wild card which I bought after a recommendation from my uncle, who also loves vegetarian cooking, and despite its slightly old fashioned imagery it’s definitely proven itself. Covering a region I’m naturally drawn thanks to my Iraqi heritage, I often reach for this when I want comfort food inspiration. It’s great for stews and rice dishes.
Best for: traditional cuisine that’s true to its origins
6. Cook, Share, Eat Vegan
by Aine Carlin
Who would have thought that one day there would be as many modern vegan cookbooks as there are out today. Bookshops and bookshelves are bursting with them all vying for our attention but it’s hard to see which ones are really worth having. Having eaten a vegan diet for over a decade now (way back when veganism was still very hippie) I feel like my plant-based cooking skills constantly needs challenging and refreshing which is why Aine Carlin’s collections appeal. If you’re looking for the next step up in plant-based cooking I’d definitely recommend this. The ideas go the extra mile to impress but still accessible and easy to make.
Best for: Impressing guests (but not leaving them hungry)
7. Riverford Companion: Autumn Winter and Spring Summer
I’m a regular customer of Riverford veg delivery boxes (I’ve tried other veg boxes over the years but always come back to Riverford for the variety and generous portion sizes) so it’s no surprise I also love their cookbooks, thoughtfully presented for seasonal cooking. Guy Watson and the Riverford team never fail to reveal a new or enlivening way to prep or cook a vegetable, banishing boredom and educating with their decades of expertise along the way.
Best for: never being stuck with what to do with a vegetable again
8. The Dal Cookbook
By Krishna Dutta
An oldie but a goodie. I have no idea how this one entered my life (another gift maybe?) but for lovers of dal (obviously) it’s a must-have. From simple to elaborate and all styles and flavours in between, this is a chance to experiment with over 50 ways to find your favourites. It’s also a bit of a reference book for all things lentil-based, another reason why it’s stood the test of time on my bookshelf.
Best for: Never cooking the same dal twice
Would love to hear what your go-to veggie/vegan cookbooks are! Thanks for reading :)
Roasted fennel is, for me, one of the tastiest vegetables that can come out of the oven but sometimes I want to take advantage of its fresh, raw goodness – refreshing, energising and detoxing – as well as its distinct, aromatic aniseed flavour and gorgeous crunch so only a salad will do. This is one I prepared in under ten minutes and brings out the best in this bulb.
- 1 whole fennel grated, including stalks
- 2-3 carrots grated
- 1/4 cucumber sliced finely
- 1 tablespoon sesame oil (this adds great complimentary flavour)
- Dash of apple cider vinegar (rice vinegar or red wine vinegar will also work) – to give it a vibrant lift
- Quarter squeezed lemon
- Generous seasoning
Mix the grated fennel and grated carrot with the sliced cucumber in a big bowl. Add the rest of ingredients to the bowl and mix again. Serve.
Mine tasted delicious served with soup and then again served on sourdough bread toast.
Give it a go! Fennel love X
Slaving over a hot pot is often the ideal way to survive emotional woe. For me, cooking calms, relaxes and nourishes the soul, and there’s (usually) something delicious to eat at the end too.
Today was one of those days so I was pleased I could reach for a new vegetarian cook book I recently received as a birthday present: Veggiestan by Sally Butcher.
For me this is a fabulous book – not only am I vegetarian (well, practically vegan) but I also was born in the middle east and many of my favourite foods and dishes are from there – okra with tomatoes, aubergine with onions and tomato, hummus, babaghanoush, etc etc. So this book with its inspiration of veggie dishes from across the region was an absolute delight; thank you Steve Pill.
Cooking as therapy
Tonight it was me, the book and Mung Bean Casserole (pg.116), although it was more like a curry really which was perfect comfort food. It was delicious and, essentially, heart-warming. I made a few tweaks: I swapped spinach for chard – organically grown via the brilliant Food From The Sky community on the roof garden of my local Budgens. I’m always in awe of how beautiful chard is with its a striking purple, pink and green hues on bouncy, curly leaves. Plus I had purple potatoes to use instead of normal ones – another wonderful looking ingredient.
Definitely a success and a comforting dish for the change of temperatures and season…So thank you Veggiestan for being my comfort blanket on a day of white noise.