I guess a vegetable pie is a standard recipe for most vegetarians and vegans.
Name: Vegetable Pie
From: The Meat Free Monday Cookbook
Adjustments: Changed the broccoli for cauliflower.
And of course I only used only vegan dairy.
This Ricotta Flan was a little bit of a failure. The taste was very good, but as you can see on the picture, it was only one big flat thing. As a base I used a recipe from Vegetarian New Kitchen and tried to veganize it:
In the whole was this a very delicious meal. The combination worked out very well.
Herb Ricotta Flan from Vegetarian New Kitchen
New potatoes with rosemary and garlic from this recipe.
Served with Roasted Tomato Pesto and a Watercress salad
I can’t believe it’s already that time of the year again: VeganMoFo. As I knew it was coming I saved up a lot of pictures. That means my VeganMoFo 2012 will be showing a lot of summer food. Like this one:
Name : Tian of summer vegetables
From: New Vegetarian Kitchen
Author: Nicola Graimes
Adjustments: The recipes asks for mozarella en parmesan. They are easily replaced by vegan options.
Comments: I served this with garlic bread.
This is actually the ‘Fire-roasted red pepper burger‘ from The best veggie burgers on the world. I switched the red pepper for some peppadews and tomatopaste.
Name: Fire-roasted red pepper burger
Author: Joni Marie Newman
Adjustemts: used 3 peppadews and 3 tbsp tomatopaste instead of red pepper
Comment: served with sweet ginger roasted root vegetables from Kitchen classics – gourmet vegetarian.
Although both were delicious the combination didn’t work.
Who says vegans can’t have creamy pasta dishes? OK, it’s full with faux cheeses but sometimes this is just what I need.
Name: Ricotta with basil and linguine From: Kitchen classics - gourmet vegetarian Author: Jane Price Comment: for the ricotta I used this one from Tofutti sour cream was replaced by soy cream and for the parmesan I used the Vegusto blanc, but you can easily make your own vegan parmesan
Name: Mexican tomatoes from the oven From: Kitchen classics - gourmet vegetarian Author: Jane Price Adjustments: wintertime use a can of tomato chunks. Cheezly mozarella ( the only one I found in my fridge) instead of cheese. Instead of sour cream use oatcream with 2 tbsp lemon juice.
Name: Borlotti Mole with chickpea pancake Adapted from: Black bean mole with chickpea pancake from New Vegetarian Kitchen Adjustment:
Switch black beans for borlotti
Switch hot pepper for 3 chopped peppadews
Add a little bit of oatcream to the mole
Mash the avocado add juice from 1/2 lemon, and serve along side
Switch almonds for almondflour
I’m using the dutch version of this book in which the two World food Café books are collected.
The book has 8 chapters accordingly to regions of the world. The last chapter is for desserts.
Hardback with lots of pictures. Almost more a photobook than a cookbook.
Maybe not a really bad point, but this book gives more enthousiasm in traveling and to try the food on the spot than to go to your kitchen for trying the recipes.
Most recipes are vegan or vegan friendly. In the dessert chapter there are even vegan recipes for cakes.
Before I start with my first review I have to confess something. I’m addicted to cookbooks (and food blogs). Mostly the vegan ones, but I like my vegetarian ones too. And even the non-veggies. In my mind I see the meat and fish replaced by faux food.
For this I have two reasons. First: a good cookbook means also a lot of inspiration and tips and tricks. Most of them also contain vegan recipes of recipes that can be easily veganised. In the reviews I will add if a non vegan book is of any use for vegans.
The second reason is that I’m writing the reviews also for my dutch blog. There are only a few dutch vegan cookbooks. So, for people who aren’t familiar with english cookbooks I thought it would be a good idea to point to vegan recipes or adapted recipes in non-vegan cookbooks.
In short: most reviews will be vegan books, but sometimes you will find a non-vegan or even a non-veggie.
All reviews will be collected on my new page.
(By the way, I don’t own any non veggie books. These are all borowed. I would never go that far.)
Vegetarian recipes from an UK chef.
Combination of worldfood and english ingredients.
Chapter on working with dough.
Has a few raw recipes.
Contains a lot of vegan recipes or recipes that are easily veganised. Although the recipes with cheese ask mostly for a special kind of cheese that would not be easy replaced.
Like a typical famous chef cookbook: beautiful pictures, organized, nice lay-out, stylish, …
- Introduction with every recipe
- New and unusual ingredients combination.
- Recipes very well written.
- Uses not only the fancy vegetables.
- Not for everyday cooking but lots of inspiration.
- Index by ingredients
- In the dutch translation of the book I found some mistakes in the recipes.
- Lots of ingredients and a few difficult to find ingredients (= in Belgium)
Only two recipes tried yet:
Steamed Eastern rolls*
My fusion noodles*
Polenta with sweet potatoes and Asian vegetable fricassée*
Pearavioli with saffronbuttersauce and salad of beetroot with truffle*
Tagliatelli with caramelized chicory and fried lemon peel*
Penne with spicy eggplant and sauce from black beans and peanuts*
Pure Vegetarian: Modern and Stylish Vegetarian Cooking
by Paul Gayler
Photography by Gus Filgate
Published by Kyle Cathie Ltd.
192 pages, 2006
*Own translation as I used the Dutch translated book.Follow @kristltofuparty