Beloved Israeli-English chef, restaurant-owner and food writer Yotam Ottolenghi teamed up with Ixta Belfrage (who works in the Ottolenghi test kitchen) for this vegetable-centric cookbook. Featuring recipes like tofu meatball korma, sticky rice balls in tamarind rasam broth, swede gnocchi with miso butter and more, Ottolenghi Flavor focuses on three fundamentals: process, pairing and produce. Perhaps the most important when it comes to vegetarian food, …
From English cook and food writer Nigel Slater comes Greenfeast: Autumn, Winter, the second of a pair of recipe books based on the seasons. Each dish (all of which are vegetarian) included within the 320 pages promises to be straightforward and with a firm focus on fresh, seasonal produce. With easy-to-find ingredients and minimal steps, these approachable recipes include cabbage with berbere spice and breadcrumbs, …
Food lovers from professional chefs to aspiring cooks and eating enthusiasts know that vegetarian and vegan dishes can be just as flavorful, satisfying and vibrant as those that incorporate meat—oftentimes even more so. And there are positive consequences for the environment and our bodies when reducing our collective consumption of animal products. But even for accomplished home cooks, a little inspiration from experts goes a …
