The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods by Erin Gleeson

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  • Red roasted carrots

    • Aggie92 on March 02, 2015

      Yum! I really liked this. There were no instructions on how thick to slice the carrots, so I went with about 1/4 inch, maybe a tad larger. Cooked for 20 minutes and they were dark brown on the bottom and still a little crisp. The spice mix is really delicious. I was almost out of cayenne pepper so I had to cut the amount in half. That turned out to be perfect, making the dish slightly spicy, but not overwhelming so. Will definitely make again.

  • Sweet potato-stuffed tomatoes

    • Queezle_Sister on November 01, 2014

      Surprisingly good! Sweet potato, garlic, cream cheese, salt & pepper make up the stuffing, and tomatoes of an unspecified size are hollowed out, filled, and baked. Just before the oven, you grate some Parmesan onto the top. I used several different tomato sizes (trying to use up the odds and ends of end-of-season tomatoes), and all seemed perfectly done after the specified 15 minute baking time. I don't think I ever would have thought to put cream cheese with sweet potatoes, but it gave the filling a really nice tang. If serving to guests, a minute under the broiler would melt the cheese and make it look a bit better. With large cherry tomatoes, this would make a nice appetizer.

  • Apricot bites

    • EmilyR on June 03, 2017

      Really effortless to put together. Both beautiful and delicious.

  • Kale Caesar with polenta croutons

    • EmilyR on June 03, 2017

      Slightly unexpected mix, but hearty without being heavy.

  • Accordion zucchini

    • bching on August 23, 2014

      Looks great but the garlic added surprisingly little flavor.

  • Garlic knots

    • bching on August 19, 2014

      Family liked this; I'm not sure it's any better or any easier than garlic bread, though.

  • Baked kale egg cups

    • bching on August 19, 2014

      Good. Did not take as long to cook as recipe said, and could use a bigger than 3 inch custard cup.

  • Fried banana split

    • jjankows on January 25, 2015

      Extremely delicious and simple to make.

  • Orange-avocado salad

    • saarwouters on February 19, 2018

      This was a great fresh side-dish! Wonderfull presentation and it was not hard at all to slice the avocado in discs. We skipped the scallions. Will repeat!

  • Baked garlic nuts with whole garlic cloves and rosemary

    • Shelmar on September 03, 2019


  • French radishes

    • Shelmar on September 03, 2019


  • Corn and cauliflower tacos

    • Ozymandias on August 09, 2020

      The best tacos ever! I skip the yogurt and add more seasoning than she recommends. Takes a while to really crisp up but so worth it.

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  • ISBN 10 1617690813
  • ISBN 13 9781617690815
  • Published Apr 01 2014
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

Talented artist and professional food photographer Erin Gleeson began her blog, The Forest Feast, in 2011 to document the beauty and simplicity of vegetarian food. Her recipes contain very few ingredients (less than 5 in many cases) and are notable for their simplicity and creative flavours. Presented in a unique design with Erin's own watercolour paintings and hand lettering, this book will be one part art book and one part cookbook in the tradition of top-selling Home Made by Yvette van Boven. The 100 recipes in the book are wholly vegetable based and will be organised according to dish type (appetizers, salads, main courses, sweets and cocktails). The majority will be brand new and never seen before on her site.

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