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A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) by Anna Jones

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Notes about this book

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Notes about Recipes in this book

  • Blueberry pie porridge

    • Astrid5555 on December 04, 2014

      This is a porridge made with rolled oats, amaranth grains and coconut milk topped with blueberries simmered with maple syrup and cinnamon. While I love the addition of coconut milk to my oatmeal, I decided that I will finally admit to myself that I just do not like amaranth due to its earthiness. Next time I will try the suggested variations with millet or quinoa flakes. The blueberry topping is absolutely amazing!

  • Turkish fried eggs

    • Hannaha100 on July 01, 2017

      Very quick, tasty and substantial. Looks pretty. Would make a good quick brunch for guests. I used cottage cheese instead of yoghurt because that's what I had.

    • Lepa on January 17, 2017

      This was quick and tasty. I expect to eat a lot of this! I used cilantro because that was the only fresh herb I had.

    • saarwouters on July 08, 2018

      I ate it 3 times last week for lunch. Delicious and fresh! Very easy to make, looks pretty and very filling. I followed the tip to put a lid on the frying pan with the eggs, so the egg whites were cooked through and the yolk was still nice and runny.

  • Go to green smoothie

    • Astrid5555 on December 25, 2014

      This was the first recipe I made in my new Vitamix, thus used a frozen banana instead of a regular banana. Very creamy and delicious smoothie, even kale-sceptic husband liked it very much.

  • Avocado and toasted coconut smoothie

    • Astrid5555 on December 09, 2014

      Great coconut taste (made with coconut water as written). Will make again!

    • sosayi on April 05, 2018

      This was a creamy and delicious smoothie. Avocado, Banana, lime juice, chia seeds, coconut milk (I subbed regular), toasted coconut, dates and ice get blended together. Voila! I love the texture avocado adds, and the lime actually adds a nice tart note. This makes a very, very large smoothie. We doubled it, but it was far too much for 2.5 people. I also felt that the amount of liquid was too high in proportion to the other ingredients. I think I'd still double everything else, but maybe just do 2 - 2.5 cups cups of liquid total, instead of 3 1/3. That would have the effect of concentrating the flavor (mmmm coconut), and decreasing the total amount to a level that would be more appropriate for us.

    • Rutabaga on February 10, 2016

      I'm not sure how I feel about this smoothie; I'm accustomed to fruit based smoothies, and this was is decidedly less sweet (although using riper bananas would add more sweetness) and rather dull in flavor, even with the coconut milk. The chia seeds added a grainy texture I wasn't fond of, so I would probably leave them out. To sweeten it, I added some honey, but I think brightening the flavor with some berries or other bright flavored fruit would make it more to my taste. Update: I mixed the leftover smoothie with some of the peach melba smoothie (from River Cottage Every Day) - much better!

  • Sesame and date smoothie

    • sosayi on April 05, 2018

      Banana, mango, tahini, milk, oats, honey, orange juice and dates get blended together with ice cubes and you're done. Another great mix of flavors that I'd make again. I would like to try with persimmon (a possible sub for mango) as well, when in season. This again makes a very, very large smoothie. So, same comment as with the Avocado/Toasted Coconut one. We doubled it, but it was far too much for 2.5 people. I also felt that the amount of liquid was too high in proportion to the other ingredients. I think I'd still double everything else, but maybe just do 1 3/4 cups cups of liquid total, instead of 2 1/2. That would have the effect of concentrating the flavor, and decreasing the total amount to a level that would be more appropriate for us.

    • Astrid5555 on December 30, 2014

      Very thick and creamy. Used half a mango instead of persimmons, very good!

  • Berry and basil smoothie

    • Astrid5555 on December 28, 2014

      Apart from the strange color (raspberries and kale), truly delicious! Used cashew butter instead of almond butter.

  • Lemon maple granola

    • ingabritt on November 20, 2017

      B+. This is a decent granola recipe but it will be charred to a crisp if you bake it as long as the recipe says. A total cooking time of ~15-18 minutes (including 3-5 minutes with the dried fruit) with a lower oven temp of 350 got the job done for me. But i only have one half sheet pan, so I had to bake it one pan at a time; maybe that is why I had to adjust the time and temp so much. The stirring every few minutes is very important. Making this recipe was 100% worth it just for the revelation that you can substitute quinoa flakes for rolled oats in granola recipes. I will be trying this with other granola recipes in the future.

  • Herbed Parisian scrambled eggs

    • Hannaha100 on July 05, 2017

      Recipe calls for parsley too. Basically this is scrambled eggs + herbs but it made a nice change. I only had dill and parsley (no tarragon) but still a lovely fresh flavour with minimal effort.

  • Quick rhubarb compote

    • Astrid5555 on March 13, 2015

      Very quick and simple to prepare with nice honey flavor.

  • Quick apricot compote

    • Hannaha100 on July 02, 2017

      Can't believe how easy this is. To repeat! 1/2 Orange = 2tbsp juice.

  • Banana, blueberry and pecan pancakes

    • Rutabaga on February 05, 2016

      As others have noted, these pancakes just don't work when made as directed. Fortunately, there is a simple solution: add eggs! I had doubled the recipe, and after first testing the batter as is and finding the pancakes would not set, I added three eggs, plus some additional coconut milk to thin the batter. With the addition of eggs, these pancakes turned out perfectly and were delicious, especially topped with the bananas, maple syrup, and more nuts and berries. Don't give up on this one, just add eggs. If you are trying for vegan pancakes, substituting chia seeds mixed with water might do the trick.

    • lilham on February 16, 2015

      These pancakes don't set like normal ones, making them very hard to work with. Mr lilham's comment was what a waste of 50g of pecans. He'd rather eat the pecans than the pancakes. I have to agree. However the caramalised bananas topping is very good. We won't make the pancakes again, but will make the caramalised bananas to serve with our normal pancakes.

    • Astrid5555 on December 04, 2014

      Unfortunately these pancakes did not resemble anything like the stack in the picture but were more like a dense flatbread. However they had a pleasant banana pecan taste, but are not worth repeating.

    • sosayi on April 14, 2018

      I made two pancakes as directed, and then ended up adding an egg to the remainder of the batter. They were just a bit dense and gummy without. Great flavors, though, and I loved the pecans and oats in place of flour and the addition of mashed banana. A bit more healthy for a pancake. Caramelized bananas on top were great (although I added some maple sugar to the outside to help with caramelization). Make again for sure.

  • Cherry poppy seed waffles

    • penwithroad on January 03, 2015

      Made these (omitting the poppy seeds) in Lekue silicon waffle trays and both the recipe and the trays exceeded expectations. A New Year's Day breakfast that felt indulgent and virtuous at the same time: perfect.

  • Dosa-spiced potato cakes with quick cucumber pickle

    • MelMM on January 06, 2015

      Nice recipe. Works well as written, and makes a pretty presentation. The potato cake is very much like the filling of a masala dosa. The avocado mash is like an Indian twist on guacamole. The quick pickles are just that - leftovers are great on a burger.

  • Quick cucumber pickle

    • MelMM on January 06, 2015

      Made these to go with the potato cakes. They really came together very quickly and while not earth-shattering are a good pickle. I have a Japanese pickle press that I might employ in the future instead of crudely mashing with my hands, but the hands did do the trick.

  • Speedy sweet potato quesadillas

    • sarahj22 on February 04, 2018

      These made a nice Sunday brunch. After the first batch my partner and I agreed that they would be improved by cheese, so I sprinkled a handful of cheddar over the mix before folding the tortilla - the second round was definitely better! (But i also let them crisp up a lot more, which again was a big improvement.) The avocado I used was quite small so I served some creme fraiche on the side too. Also used honey instead of maple syrup as it's only a small amount used for seasoning, rather than a main ingredient.

    • Alro9 on May 13, 2015

      Very easy and delicious. I must admit I added a handful of grated cheese to the bean and sweet potatoes mixture just to use it up. I also mixed the whole lot together in the food processor (rather than mashing) as I'd used that to grate the potatoes. Everyone loved them.

    • Hannaha100 on July 07, 2017

      This is close to dinner perfection as far as I'm concerned! Made a chilli free version for toddler which went down well.

    • raybun on October 26, 2016

      I loved these. I used a minced chipotle in adobo sauce as I didn't have the chipotle paste. Went very well with soup. Too spicy for the nearly 9 yr old though.

  • Oven-baked kale chips

    • Rutabaga on January 25, 2016

      I made the sesame miso version of these chips. The baking method suggested made for chips that were perfectly light and crispy, and the topping gave them a pleasant sweetness. They were well flavored without being weighed down with excess oil. I used lemon in place of the lime and black sesame seeds. I would use more miso next time, as I felt that flavor didn't shine through as well as the others.

    • sosayi on April 14, 2018

      Agreed that the baking method worked perfectly! I didn't use her seasoning instructions (just olive oil, salt, and pepper) but I shall use her method every time I need some kale chips now.

  • Smoky walnut and cumin muhammara

    • Kitchenangel on September 29, 2015

      This felt a little 'claggy' and strange. Wasn't quite sure what to do with it, so it hung round the fridge until I shamefully chucked it out! :-(

  • Maple peanut California wraps

    • VineTomato on August 23, 2018

      Tasty, easy to make wraps. The sauce is particularly delicious.

  • Caper, herb and soft-boiled egg sandwich

    • FJT on July 10, 2016

      Very fresh taste; not sure it will become my go to egg sandwich as I love egg mayo, but this made a nice change and is probably a lot healthier.

  • Avocado sandwich

    • L.Nightshade on May 06, 2018

      Page 71.This is not exactly a recipe, which is rather annoying, format-wise. It's listed here on EYB, but it's not in the book's index. It's just a list of ingredients under “Quick Sandwich Ideas." I noted that in other recipes she seems to mash avocado with lime, so that is what I did with lime juice and chipotle chiles. Everything else just got layered on. All the flavors in this work very well, and the sandwich ends up quite tasty, but I’m just not a fan of mashed avocado in a sandwich. I can tolerate a slight mash on avocado toast, but it just seems to ooze around in a sandwich. I'd rather have sliced avocado. Perhaps I should have spread the chiles on the bread and squeezed some lime over everything, and for all I know, that’s what she had in mind.

  • Chickpea and preserved lemon stew

    • kari500 on January 05, 2018

      Made this on a snow day with what I had in the house. Made many adjustments. I added the arugula and some not-called for pitted black olives when it had 10 minutes to go. Added the saffron directly to the stew, not the yogurt. Added cayenne. Probably less raisins than "a handful" - they basically disintegrated, so not sure how much difference this made. I felt that the cinnamon stick was pretty strong in this - this dish is decidedly sweet as written with the carrots, raisins and cinnamon (and lack of warming spices), and I was glad I added the cayenne and olives for more oomph. I think it could stand some coriander/cumin/harissa - some combination of those. My yogurt sauce was just yogurt, grated garlic, salt and a little lemon juice. The yogurt really helped this soup a lot. My daughter had her second bowl with some crumbled feta, and she liked it better that way. I think it would also be nice garnished with dill. I'd make it again if I'm in need of a pantry dish; not sure otherwise.

    • Alro9 on January 06, 2015

      I enjoyed this soup but found a little preserved lemon goes a long way! ....however it is very tasty and would make again - although from this book there are other soups I prefer.

  • Seeded bread and roast tomato soup

    • VineTomato on January 04, 2018

      This was absolutely divine. The smell of the roasting tomatoes was out of this world. I skipped the bread due to my diet. Will be making this again next week, Anna mentions a rosemary version which we will try.

  • Walnut miso broth with udon noodles

    • sosayi on April 20, 2018

      Really stellar (and quick!) dinner. The walnut--miso paste that's added to the broth is incredibly savory and umami laden. I subbed sauteed shiitake for the listed mushrooms, and cut the agave in half for the paste. Might try with soba noodles in place of udon next time. Make again for sure!

  • Sweet tomato and black bean tortilla bowls

    • Dishyrishie on January 11, 2017

      Added ground chipotle which added depth and complexity to the dish. Delicious and filling vego option and relatively quick to prep.

    • lilham on April 22, 2015

      A nice Mexican inspired tomato bean soup. I topped it with shop bought tortilla chips, avocado and feta.

    • MelMM on January 06, 2015

      Comes out a bit soupier than it appears in the picture, but it is still filling. As an experienced cook of Mexican food, the spicing seemed off to me, but I went with it and the end result was pretty tasty. I would use ground chipotle in the future instead of smoked paprika. The author suggests a poached egg on top, which sounds great, but I didn't do it.

  • Charred pepper and halloumi stew

  • Celeriac soup with hazelnuts and crispy sage

    • willinzuri on March 23, 2018

      my family loved this soup even though I only used one apple and forgot the nuts. Still a winner!

    • e_ballad on June 30, 2018

      I think @willinzuri’s decision to use 1x apple was a very wise one. Made with 4x apples, this was “stewed apple soup with a touch of celeriac”. Not great.

  • Lemony lentil and crispy kale soup

    • sosayi on April 05, 2018

      This is homey, comforting, fresh, bright and so satisfying. Leeks are sauteed in olive oil. Turmeric, cumin, and mustard seeds are added, then the juice of a lemon. You add red lentils with vegetable broth (she called for a stock cube or powder but I ignored that) and cook for about 40 minutes. And then add more lemon juice and serve! I topped with plain yogurt, a drizzle of olive oil, some flaked salt and a bit of Aleppo Pepper (it looked like she had added something similar in the photo). Like MelMM, I also took liberties with the "crispy kale" and used kale chips to top it with, instead of just sauteeing kale in a pan. Served with some no-knead bread on the side, and it was a great dinner for a cold, "spring" night. My only change in addition to what was mentioned above, was that I probably used 5 cups of liquid total, not 6 1/3 cups. I started with a quart, then added a little more as the lentils cooked, as I wanted my soup a bit thicker.

    • Alro9 on December 29, 2014

      This was a fabulous quick soup to make and really delicious. A real depth of flavour for something that was prepared in about 30mins. A few observations - I added less lemon, while I love lemon juice added to stir fried or griddled veg, I tasted this as I added lemon (as Anna J suggests) but felt more than 1 and half lemons would have been too much. Final comment, don't omit the kale - the crispy texture is lovely with the soup and makes for a substantial supper with a few slices of sour dough. Will repeat.

    • lilham on February 16, 2015

      This is a very lovely soup. The lemony flavour works very well with the sauted kale. I served it with garlic bread. A nice quick winter dinner.

    • TrishaCP on April 20, 2018

      I didn't love this like everyone else. I halved the lemon and still thought it was too lemon forward. I made the kale as called for but I think kale chips would have been nicer.

    • MelMM on January 06, 2015

      This is one of my favorite recipes from this book. Comes together nicely. Instead of sautéing the kale, I made kale chips, which can be done in the oven in the time it takes to pull the soup together, and give you a nice contrasting crunch. Next time, I might add the lemon later in the cooking process. All in all, this was a real winner.

  • White beans, greens, olive oil - my ribollita

    • MelMM on January 06, 2015

      This soup is my favorite recipe from the book so far. Really delicious. It's funny, as I am not as crazy about Italian food, and particularly soups, as many are. But this soup was so good, and it is also so healthy, you just feel great eating it, and you feel great afterwards. Finishing with a drizzle of olive oil and a grind of black pepper adds a lot. I also added a sprinkle of parmesan, which is not called for in the recipe (traditional parmesan is not vegetarian). Love this and will repeat.

    • lilham on February 28, 2015

      I used halve the stock (1L instead of 2L). Instead of a thick stew that needs thinning if left, I have a tomato soup the consistency of minestrone. No matter, it is delicious and I will repeat again.

    • Hellyloves2cook on October 03, 2015

      I thought I would give this recipe a go... I love Italian soups; ribolittas I find very comforting especially on a cold,grey day, which is exactly the sort of day it was when I decided to make this. Although not my favourite ribolitta style recipe it was nevertheless nice and the following day even nicer ( as often these things are) I have never included the liquid from canned produce before so consequently I was a little dubious about doing so as the recipe suggested, however I continued as directed adding the briny liquid from my organic beans. The bread is a big factor for me and I felt my buckwheat sourdough ( being glutenfree) was not quite the same as a good hearty Italian style bread. I added a few more carrots but apart from that kept to the recipe. I love good artisan EVO oil so a liberal splashing of that to finish really set it off and a good seasoning with sea salt and freshly cracked pepper also.

  • Cardamom and star anise winter squash soup

    • lilham on February 16, 2015

      I was expecting a thick soup given the squash and sweet potatoes, but it turned out to be quite thin. I used 500g of peeled butternut squash (1/2 of a squash) and 3 sweet potatoes. Given I'm in the UK like the author, our produce size should be similar. There isn't a picture for the soup so I can't tell if there's a error to the amount of stock used. (The recipe said 2 litres). It's nicely flavoured but I much prefer thick hearty soups. Won't be repeating this again.

  • Laura's herbed green quinoa

    • Astrid5555 on March 31, 2015

      Made with optional feta cheese. A quick and weeknight dinner friendly recipe which tastes delicious. Will make again!

  • California miso, avocado and butter bean salad

    • RosieB on November 08, 2015

      A really rasty easy salad. I used soy sauce as no ponzu sauce. Definitely make again!

    • tekobo on March 11, 2017

      Nice, fresh looking salad. It was nice but not sure I would make it again.

    • Hannaha100 on January 03, 2017

      Enjoyed the salad components (fairly generous quantities too) but the dressing wasn't for me.

  • A warm salad of roasted kale, coconut and tomatoes

    • Rutabaga on February 03, 2016

      This is a hearty, full-flavored vegetable dish, but I ran into a couple of things to tweak for next time. First, since I didn't have ginger or fresh red pepper, I added some smoked paprika for a flavor boost. Not bad, but I'm sure ginger is a better fit here. My dish ended up with too much lime, overwhelming the other flavors. While I used two limes as directed, my limes were obviously larger than what must have been intended (each yielded about 1/4 cup juice), so I would only use one lime in the future. Also, my tomatoes were falling apart after 20 minutes in the oven at 425 F, so I would try adding the kale and coconut after only 12-15 minutes of roasting. I added two handfuls of coconut, but that was probably a little much.

    • lesliepolk on January 28, 2015

      I didn't taste the coconut when I halved the amount so don't be afraid to add the specified amount. Delicious flavors. Will definitely make again.

  • Coriander and orange-scented buckwheat

    • Melanie on August 21, 2015

      Good one to make ahead and reheat (keep yoghurt and herbs separate). I liked the mix of textures and flavours in this.

  • Cucumber satay crunch salad

    • beetlebug on August 17, 2016

      Meh. Not a huge amount of flavor. I added more soy sauce and some sesame oil to try and salvage the dressing. Should have added some sambal. Used cashews instead of peanuts and they added a nice crunch and flavor.

  • Figs with sticky date dressing

    • Hannaha100 on July 07, 2017

      This was nice but nothing special. I had dressing issues - I suspect the shallot I used was bigger than Anna's as it was more of a paste than a dressing. Still love the ideas of figs in salad though, will try a different variation.

  • Spiced carrot and cashew salad, with fresh coconut and coriander

    • VineTomato on June 11, 2018

      The flavours are too subtle. It is a bowlful of colour, texture and crunch - it’s super heathy but is missing something. Mine turned out very watery. May try again with some amendments: cherry tomato or remove seeds of larger tomato, get more of a roast on the carrots (180 is not hot enough), drain cucumber with salt and kitchen towel first and spice up the nuts.

  • Lemon-roasted feta with traffic-light tomatoes

    • VineTomato on June 14, 2018

      A simple and delicious quick summer evening’s dinner. I was tempted to serve with pasta but held it together and made a seedy spinach salad as a side with a light coating of olive oil (inspired by Hugh FW’s seedy spinach salad). It does feel healthy apart from the fact we ate half a block of feta each! I enjoyed the mint as a change the the usual and expect basil flavour combination. I roasted the whole block of feta which worked well but at about 5 minutes under the recommended cooking time.

    • Rutabaga on January 25, 2016

      This salad was quite good even made with winter hothouse cherry tomatoes; I can't wait to make it again when local tomatoes are in season for even better results. Unfortunately, I burned the feta, although enough of it was still salvageable so that I would add it to the salad. While this is not specifically stated in the recipe, I believe the feta should be roasted as a solid brick and then crumbled into the salad. My feta was already breaking apart, so I baked it in crumbles, which probably caused the problem, but it pays to keep an eye on it just in case.

    • Hannaha100 on July 03, 2017

      This was never going to be a crowd pleaser in my house because my husband doesn't like raw tomatoes and my daughter can't eat cheese but I thought this was delicious! Thanks to the previous reviewers for notes about roasting in a block. Will definitely try this again with other accompaniments. We served with pita and salad. Easy hands-off dinner - good for guests. Next time remember to buy different coloured tomatoes.

    • Lepa on February 07, 2017

      The feta will burn unless you roast it as a large chunk. I ended up with black, messy lumps. Don't make my mistake!

    • eeeve on September 21, 2015

      I like to make this the other way round: roasting the tomatoes, and then mixing with cold salty barrel-aged feta. The lemony juice from the tomatoes automatically creates a lovely dressing.

    • ncollyer on July 13, 2015

      This was a hit. Very attractive on the platter. I added baby greens, as suggested. Roasting the feta was worth doing- It added a depth of flavor and texture. Will make again. Looking forward to trying some of the author's other ideas for roasted feta.

  • Raw Thai citrus crunch salad

    • L.Nightshade on May 06, 2018

      The dressing is what knocks it out of the park, a purée of dates, cashews, ginger, garlic, red chile, lime juice, and tamari. For the salad, I used a spiralizer for the zucchini and the carrots, then thinly sliced the napa cabbage, red bell pepper, and scallions. A pink grapefruit and a lime are supremed and tossed in, along with bean sprouts, basil, and cilantro. Lime juice and tamari get tossed with the salad before adding the dressing. You’re supposed to toss on some crushed cashews at the end, but I forgot. Both times! I LOVE this salad! Great combination of crunchy vegetables and different flavors. The dressing recipe makes a lot, which is why I ended up playing with the ingredients after the first time. It’s good with corn kernels, lima beans, lettuces, tomatoes, etc. etc. I had a library book, but I’ve considered purchasing it on the strength of this recipe alone.

  • Charred corn, scrunched kale and sweet potato salad

    • Alro9 on May 24, 2015

      I didn't soak cashews but used more coconut milk then recipe listed. I also have developed a habit of rather than ripping out the stems of the kale too carefully, instead blitzing it in the food processor for a few seconds so it is a little in the direction of a chopped salad. I served this with slow cooked fennel and some sweet potato fallafel. Delicious.

    • MmeFleiss on October 05, 2016

      Fabulous salad! My cashews only soaked for about an hour while the sweet potatoes baked and they worked fine in the dressing. Due to the minuscule amount of coconut milk needed, I used powdered with water and just eyeballed the amount.

  • Dhal with crispy sweet potato and quick coconut chutney

    • Lepa on August 01, 2016

      I liked this and was surprised to find that the flavors and textures went well together. I do think the texture of the spinach would have be better if it were sauteed separately and then added. This made a fairly small pot of dal. It was barely enough for the four of us and if the kids had been more enthusiastic, we wouldn't have had enough food.

    • raybun on October 27, 2016

      Fabulous recipe! We loved this, the child not so much. I second Lepa that there wasn't enough for leftovers as I'd been hoping. Mine took an extra 30 minutes to cook. I'll double the quantities next time for mid week lunches.

    • lizwinn on December 25, 2015

      Amazing, fragrant, dimensional flavors. The soup is delicious on its own, but the addition of the crisp,crouton-like sweet potato cubes, and the stunning chutney with its slightly bitter crunch of toasted black mustard seeds is divine. A real keeper.

    • MelMM on January 06, 2015

      This was a really nice dish. I'd classify it as a soup, although a hearty, thick one. The sweet potatoes act as croutons and add texture. With the red lentils, spinach, sweet potatoes, and coconut, this is really a meal in a bowl. Very satisfying.

    • VintageMacaroon on March 07, 2015

      The dhal is gorgeously rich with the coconut milk, great on its own but it takes it to another level when you make the effort to do the sweet potatoes and coconut chutney. Love it!

    • lilham on December 15, 2014

      I used desiccated coconut and forgot about the spinach. It took about 45-60min from start to serving, which is longer than the 30min I was originally expecting. (Somehow, I thought I could finish the dhal while the sweet potato was cooking). I served it with shop bought plain naan. The finishing dish was delicious, one of the best curries I've made. Mr lilham actually said this is the best dish he's eaten for a while.

  • Popcorn tacos

    • VineTomato on June 27, 2018

      Fantastic meal! The popcorn is absolutely delicious! The feta could be left out and with all the other flavours and textures would not be missed. This could make a great warm salad for a few less calories minus the tacos. Looking forward to making this again!

  • A walnut and marjoram pesto with radicchio

    • MelMM on January 06, 2015

      I made this but deviated from the recipe. Made the pesto pretty much as written. But for the radicchio, I roasted in the oven along with some sliced red onion instead of adding it raw to the pasta. I enjoyed this dish, and would make again with the same adaptation.

  • Speedy summer courgette spaghettini

    • TrishaCP on July 15, 2016

      This was fine but not a repeat. My main issue is that I just didn't like the lemon juice very much with the rest of the ingredients, especially the hot spaghetti.

  • Avocado and lemon zest spaghetti

    • MelMM on January 06, 2015

      This looked so appealing to me. I love everything going into it, so surely I'd like the dish, right. It was OK, but the flavors didn't seem to mesh that well to me.

    • Rutabaga on January 26, 2016

      Our family enjoyed this pasta dish, and I find it's an excellent match with whole wheat spaghetti. Since I knew we would have leftovers, we mixed in our own avocado on our plates so that there would be no old avocado chunks turning brown in the uneaten portion. To make it zing, don't be afraid of seasoning the dish well - adding extra garlic, strong flavored olive oil, plenty of lemon juice, salt, and pepper. You could also dress it up with any number of other things you might have on hand - roasted peppers, pine nuts, buffalo mozzarella, etc.

  • Kale and black sesame sushi bowl

    • VineTomato on June 29, 2018

      I’m in a debate with myself on whether or not I can tick the ‘I’ve cooked this’ box. It certainly inspired a wonderful dinner which I will make again. I used black rice instead of brown rice, skipped the kale and added smoked salmon slices - absolutely wonderful. I only added the smoked salmon as we had left overs to use up but it worked well and I’d probably keep it in if our other dishes had been mostly plant based that week. The vinegar gives the dressing a slightly odd flavour which we enjoyed and I love that it has no oil which speaking in terms of calories makes way for more avocado! Fun this "trying to eat healthy and lose weight" stuff - kind of.

    • MmeFleiss on October 12, 2016

      I used a 7 grains mix instead of the sushi brown rice but otherwise made it as written. I was so surprised by how good this was! I was so convinced my picky husband was going to complain about this being too weird, but he ate his while bowl and even said that it was good.

    • lilham on June 05, 2016

      I used spring green and honey, and substituted broad beans for the edamame. We aren't vegetarians so I also added a little bit of fish fingers for the kids. (It sounds strange but it works. Think English katsu). Both my 5 and 1 year old loved the fish fingers with sweet rice, broad beans and pomegranate seeds. A lovely warm weather lunch.

  • Sweet red onion and hazelnut pizzette

    • Rutabaga on February 12, 2016

      These are more of a flatbread than a true pizza; the crust is very crisp, not chewy, and there's no sauce. They would do well as an appetizer, but are substantial enough for a main dish as a light meal. I prefer to top them with crushed red pepper flakes at the table for a little spicy kick.

    • saarwouters on July 28, 2018

      I used store-bought pizza dough. I liked them, but I thought they were a bit dry. Maybe next time I'll put some ricotta under the vegetables.

  • Asparagus and toasted cashew stir-fry

    • Lepa on July 22, 2016

      We didn't like this. The lime flavor was overpowering and somehow off-putting.

    • VineTomato on July 05, 2018

      We loved this recipe - bright green, fresh and the sauce is delicious. I served with udon noodles.

    • Astrid5555 on May 22, 2015

      This stir-fry was exceptionally good with just the right balance between sweeteness and heat and a nice crunch from the cashew nuts. Served with Amy Chaplin's "Quick braised tempeh" from At Home in the Wholefood Kitchen. Worked really well together.

  • Farro with roasted leeks and smoky-sweet romesco

    • ncollyer on October 31, 2015

      Worth making for the romanesco alone. Lovely combination of flavours. Added sautéed shitake mushrooms. Will make again.

  • Beetroot curry with spiked cottage cheese

    • VineTomato on January 02, 2018

      First of the 400 calorie Blood Sugar Diet meals. This was delicious but I found the beetroot sauce cooked down very quickly and it was a dry curry (not in a bad way), the pop of the mustard seeds and crunch and spice of the ginger was enjoyable. Dinner at the table and not in front of the tv! I wonder if I would have noticed that while watching TV? Left overs in the fridge for a quick lunch.

    • WandaA on February 25, 2016

      Made half of the recipe as a side dish for 4. It tasted really good! Substituted the cottage cheese for Greek yoghurt which worked fine. Will definitely make this again. Lovely way to eat your beetroots!

    • sosayi on May 23, 2018

      We quite enjoyed this dish (my husband even more than me, but he's a sucker for Indian food). I think my ratio of beets to greens was a bit off the norm as I used tiny baby beets with oodles of greens. That being said, flavors were complex, there were a mix of textures, and the heat level was just right for me (with the husband adding some chili on top). I added a bit extra of the spice mix to the cottage cheese, as I was doubling the amount, which I'd recommend. For the amount of curry that is made, 7 oz of cottage cheese wouldn't have been enough. Served with brown rice and a cucumber salad with hot spiced mustard dressing.

  • Pan-dressed noodles with crunchy cabbage and crispy tofu

    • L.Nightshade on June 15, 2018

      I omitted the sweetener from the recipe entirely. I used shiratake noodles, instead of soba noodles, and some purplish broccolini. No smoked tofu to be found, and it was too late to drag out the smoker (although I was briefly tempted to buy some liquid smoke), I just went with regular firm tofu. I thought that one cm pieces seemed too small, but cut them anyway, and found I liked the way they crisped up and became coated with the sesame seeds. However, for us, this was decent but not great. I know the shirataki noodles have a different texture, but I like them, so I don’t think they were the problem. I think it needed a little extra punch, a small amount of chiles or perhaps ginger. I even drizzled a little extra sesame oil on after tasting (one teaspoon is pretty imperceptible), but that didn’t do the trick. It was a quick and easy dish though, and I liked the picklish cabbage addition, so I won’t rule out playing with the concept again in the future.

    • westminstr on April 16, 2018

      We did not like this at all! Especially the maple syrup element which we did not enjoy in the pickle or the dressing.

  • A gentle brown rice pilaf with toasted nuts and seeds

    • Rutabaga on January 25, 2016

      The seeds and spices here meld nicely with the brown rice, making it a subtle yet filling side dish. Definitely serve with yogurt if you have it. My rice was not quite cooked after following Jones' instructions, although that could be because I had to open the lid early on to add the lemon halves that I had forgotten. I added a little more water and cooked it for five more minutes to finish the dish. We ate the leftovers topped with chopped avocado and cilantro, more yogurt, and a sprinkling of smoked sea salt, which made for a delicious and filling lunch.

  • Lime and chipotle black bean tacos

    • cedarmakesthings on March 01, 2016

      Love this recipe, have made it several times--it always hits the spot!

    • Hannaha100 on July 26, 2017

      We enjoyed this too but a bit fiddly in the preparation of different elements. Did a separate version with no chipotle or chilli for M which admittedly made it more fiddly. Fresh tasting, apple salad particularly unusual. Easily vegan without the manchego.

    • westminstr on April 27, 2018

      I only made the beans. Orangette's creamy beans are way better!

  • Gado gado

    • sosayi on April 27, 2018

      This was an amazing recipe. Or, I should say an amazing satay sauce. Other than the complexity of that, you're basically just blanching veggies and cooking some tofu to serve as vehicles for said amazing satay sauce. I served mine with brown rice, which made it more into a fuller dinner and allowed me to have an even larger amount of satay sauce. Yum. This is very similar to the recipe for Gado- Gado in Ottolenghi's Plenty, if you have that book and not this one.

  • Sweet potato tortilla with almond salsa

    • Melanie on August 05, 2015

      Takes a bit of time to cook but tasty and worth the effort. For us, this was four dinner servings, would stretch to six with a side salad.

  • The really hungry burger

    • BigOrangeTiger on March 20, 2016

      Unlike MelMM, my texture was fine - although next time I'll try with quinoa or some other grain as I thought the brown rice was a little heavy.

    • MelMM on January 06, 2015

      This burger looks great in the picture, and you'll have to take my word for it that mine looked just as good. It really did. But the texture of the burger wasn't firm enough (I did have a robust bun), and it just kind of squished around. Flavor was also disappointing - bland, mostly. I feel I would have been much better off just keeping the portobello caps whole and grilling them, and using them like that for a burger. This recipe is my one true flop out of this book.

    • VineTomato on September 30, 2018

      I agree with MelMM that it comes out too squishy, but just meant we tucked in with a knife and fork rather than with our hands. I thought the flavor was lovely. Made a tomato, jaggery and nigella seed ‘jam’ for the buns which was divine! Served with the courgette fries from Hemsley & Hemsley which were a little bit of a disaster! Quite a bit of effort for a burger and chips, but with the chilly evenings drawing in, what place is better than the kitchen, with a good audio book playing (currently the 4th Strike novel)? Bliss!

  • A light tart of butternut squash and kale

    • macfadden on March 02, 2017

      I made a different crust recipe, so this review is for the filling only. We all enjoyed it. I thought the squash made it slightly watery, but no one else seemed to notice, and I didn't notice it either when I had it for lunch the next day, so it is not a serious demerit. I'll make it again, and probably try her crust recipe.

    • sosayi on September 20, 2018

      I'm torn on this tart. While the flavors were great & the crust turned out quite well, the proportions were off. It was annoying how imprecise some quantities were & how much the filling/ dough ratio didn't work out. First, the dough had a huge overhang on a 9.5" tart pan & I didn't even roll it as thin as it could go. But, I figured it'd be fine. Moving on to the filling: for the squash, you're just told to use a large butternut in the book, but if you follow the online link, you see that the author suggests 850 g (which was a 1/2 squash for me). So, that's good. Then she tells you to saute the squash/kale mixture for "a couple of minutes". Well, the amount looked *massive*/not cooked down at all, so I ended up cooking for 15-20 minutes & it shrunk by almost half. Once I combined the milk/eggs with the veg, I was left with 1/2 again as much as I needed to fill the tart. So, a DEEP 9.5" tart pan OR an 11" one. I made a 2nd tart with the remainder & assorted odds/ends I had on hand.

  • Tomato and coconut cassoulet

    • Alro9 on January 06, 2015

      Very delicious a real triumph of quick cook, although left-overs tasted even better the next day for lunch. I made the following changes - used a whole can of coconut milk rather than the smaller quantity the recipe recommends and then reduced the sauce a bit more, I also added parsley not basil as that's what I had growing. I also use bottled pulses as I find those taste much better than canned.

    • sosayi on April 14, 2018

      Really enjoyed this dish. I essentially was able to make this out of components I had on hand at the last minute, so I did make a few changes. I used canned beans, a half loaf of frozen whole grain sourdough, and two cans of home-canned tomatoes (instead of one can of tomatoes and some fresh, which she lists as an option). I also did not have basil OR thyme on hand, so I added a few spices to go with the ginger and coconut milk theme (dried mint and dill, some coriander). It's not the most photogenic dish, but it was tasty and incredibly easy to make.

    • lilham on March 11, 2015

      This is a simple tomato and haricot bean bake. I should have read Alro9's note and used a whole can of coconut milk instead. The original recipe used only 4 tbsp of coconut milk with a can of tomatoes. I couldn't taste any coconut at all in the finish dish. As it is, it's a nice dish but I wasn't wowed by it.

  • Cashew and chestnut bangers

    • BigOrangeTiger on June 27, 2015

      Delicious! I think it would also be good with some parsley and/or mint in, though I've not tried this yet. I froze them overnight rather than just for 5 minutes, then shoved them in the oven from frozen and it worked well. I also only soaked the nuts for about 20-30 minutes and I used frozen chestnuts, which I boiled until cooked.

  • Double greens and filo pie

    • Melanie on August 21, 2015

      Relatively quick mid week dinner. Used a mix of kale and chard, perfect for eating from our garden in winter.

    • Rutabaga on January 20, 2016

      There are many spanakopita variations out there, and this is a good one. I used curly green kale and rainbow chard, which was a delicious and substantial combination. If you use sheep feta, then there is no cow's milk dairy here. Also, Jones' method using parchment paper to form the pie directly in the skillet is brilliant.

  • Puy lentil and sweet potato pie

    • Hannaha100 on July 10, 2017

      This was nice - basically a lentil-based shepherd's pie. Easy enough to make, probably just about doable on a weeknight. For us, it was just missing something flavour-wise though (worcestershire sauce?). I had left out the garlic and used dried instead of fresh thyme - maybe that would have helped. Unlikely to repeat this one, although toddler did eat it. Might do the sweet potato mash on its own though.

    • Melanie on August 21, 2015

      Loved the flavour of the lentils that form the base of this pie - quite savoury. I couldn't get the sweet potato topping to brown nicely but thought the flavours came together nicely.

  • Saffron-spiked ratatouille

    • MsCooper on November 07, 2017

      This is a staple in our house. Maybe more intensive than some ratatouille recipes but the end result is very good - has converted ratatouille hating husband.

  • Springtime wild garlic and lemon risotto

    • caitmcg on May 24, 2018

      I made this with the spinach alternative (I don't think wild garlic as it's meant here is something I've seen in the US), and despite a couple of other substitutions and omissions (fennel for celery, shelled edamame for favas, no fresh peas), this was extremely flavorful and just delicious. I will be making it again during future local asparagus seasons.

  • Mint, pistachio and courgette polpette

    • willinzuri on March 22, 2018

      As mentioned above, my polpettes also came out like little pancakes even though I squeezed the water out of the zucchini and ricotta. Everything was correctly measured. I wonder if the recipe was tested?

    • saarwouters on March 21, 2018

      I made these last night and they were absolutely delicious! The only problem was: they didn't hold shape in my oven. They went in as little individual balls, and came out as one big pancake. I'm not sure where I went wrong. Maybe I added too much oil or ricotta, or maybe my courgette was too watery? Enjoyed them immensely nevertheless!

  • Any night of the week pizza

    • SugarFree_Vegan on October 21, 2015

      Pg 226 - I was sceptical as to wether this dough would be workable but it totally was and although I cooked it for longer than the instructions it was a tasty delicious meal. I changed the mozzarella to goat's cheese as I'm not keen on it's taste (or no taste!) but my hubby had the mozzy and loved it and he is a real pizza nut. It's a knife and fork eating style 'pizza' as the base won't hold up to a more hands on approach but none the less a great way to get a pizza fix of flavours and so much healthier too.

    • saarwouters on August 11, 2018

      Followed the instructions exactly and it turned out excellent! Loved the nutty flavour of the base (you can realy taste the cauliflower) and the healthy toppings. Will repeat.

    • Alro9 on January 07, 2015

      If this recipe had been called 'Any night of the week Upside down savoury cumble' it might have more accuratly described what I made. The base remains soft despite the pre-cook and you could not pick up a slice without it disentegrating in your hand....that said it was very pleasant tasting (nutty and sweet off set by the savoury topping) if you reset your expectations of it being a proxy for a proper slice of pizza!

  • Deep crusted leek and greens pie

    • vinochic on February 28, 2016

      Used Swiss chard, red onion and (pre-roasted) butternut squash for the filling. Next time I would use a bit more oil in the topping. Was very tasty and filling

  • Goodwill rainbow pie

    • Hannaha100 on December 19, 2016

      I have been searching high and low for a vegan-friendly main course for Christmas. This one is a winner. Of course, it's a complete faff to prepare so many different veg but it was easy to construct and most importantly tasted lovely. My husband's only criticism was that maybe it tasted Christmassy because the components might already be available as a side dish but he had to concede that actually only the parsnips are typical Christmas dishes in our house. I found the inclusion "winter greens" a bit confusing. There are "seasonal" and "spring" greens for sale in my local shop - and these are packets of preshredded cabbage etc. which did not keep well at all and in the end I threw them out. Used frozen kale and frozen spinach instead and this worked well. Skipped the cheese and chilli to make this baby-friendly. Also cheated and used pre-made shortcrust - mostly held together but do it properly if you're concerned about potential cracks! Nice cold too.

  • Honey-roasted radishes

    • sosayi on April 14, 2018

      Roasted radishes, you can't go wrong. A little too tart (I used honey, not agave), but I also forgot to add back in the radish greens, so it might have been more balanced had I done so.

    • eeeve on May 27, 2015

      Roasting radishes completely changes their flavour - it makes them taste more like a root vegetable. I thought this recipe was possibly a bit too sweet due to the agave syrup used. I'm glad I tried it, but it simply doesn't come close to my favourite way of eating radish: on crusty bread with lots of butter and a sprinkle of salt...

  • Bay and saffron-roasted cauliflower

    • sosayi on April 14, 2018

      The whole time I was eating this, I kept feeling like I'd made it before. But I knew I hadn't, as the book was new to me. I fiiiiiiiinally recalled a recipe from Plenty (Ottolenghi's Plenty, not DH's Plenty) that I'd made that was almost exactly the same (P. 106, if you're curious). I liked both dishes, and would probably combine the elements from both that I liked to make my own spin. I love the saffron and bay leaf flavor that the dish has, and the bright golden color is gorgeous on the plate. For me, the whole tablespoon of Aleppo (the Turkish chile pepper that I used) was too much, however, so I'd cut back on that by at least half next time and I also think I'd add the green olives from Ottolenghi's version for a nice tang to the dish.

  • Sweet and salty tahini crunch greens

    • sosayi on April 05, 2018

      Absolutely great salad/ warm vegetable side. Blanched green veggies (she gives suggestions for each season) are drizzled with a tahini dressing and delicious salty-sweet nuts and seeds. Incredibly easy, and if you made the nuts in advance, would make this even more weeknight friendly. We used baby broccoli and a smattering of red cabbage (I had a small amount I wanted to use up) for the vegetables, which was worked well together and the cabbage actually added a great color contrast. The crunchy topping was pumpkin seeds and pistachios mixed with a tiny amount of maple syrup, salt and pepper and toasted in the oven. The dressing was simply tahini, lemon juice, maple syrup and olive oil. I know I tweaked the amounts of everything called for, but I can't remember in which direction. It might have been to add more lemon? Maybe? Regardless, the dressing is simple and easy to make more acidic or sweet depending on your preference, or the type of maple syrup/ size of lemon you have on hand.

    • MmeFleiss on March 03, 2015

      This salad is definitely in my top five.

    • SugarFree_Vegan on October 21, 2015

      Pg 246 - I used Cavolo Nero as my green and subbed the maple for agave syrup, I also sneeked a few sunflower seeds into the mix too. A totally yummy side that I will make over and over.

    • vinochic on February 28, 2016

      Very good-will definitely make again.

  • Favourite roasted roots

    • westminstr on April 24, 2018

      My veg were carrots, beets, turnips, a few small potatoes. I used only 1/2 tbsp honey in the dressing. Subbed walnuts for pepitas. With the nuts and yogurt topping, this dish is hearty enough to serve as a main course though it also makes a fine veg side. I wouldn't go out of my way to repeat, but we did enjoy it.

  • Super-sweet slow-cooked fennel

    • cedarmakesthings on March 01, 2016

      This is a brilliant preparation for fennel. I have made this, and variations of this (using more Asian flavors over noodles) several times now. I was not a huge fan of fennel, but this recipe opened my eyes!

  • Carrots in a salad

    • Lovestocook on February 05, 2017

      Hi TrishaCP, it's on page 255. More a tip than a recipe.

    • TrishaCP on February 05, 2017

      Thank you!!!!! ETA location 4491 using kindle.

  • Artichoke dip

    • Mango725 on March 13, 2017

      Mini-recipe on p255, calls for fava beans, not butter beans.

  • Banana, toffee and coconut cream pie

    • sosayi on April 24, 2018

      I think with a few tweaks, this recipe could be great. In fact, all parts were perfect as is, except the crust: it was far too soft, didn't hold together on the plate at all and added no textural contrast whatsoever. The banana caramel is a great technique (sugar and mashed banana caramelized together), the lime mixed with the sliced bananas keeps them from browning and also adds a noticed, but not tasted, contrast to the sweet (if that makes sense), and the coconut cream topping works great. The no-bake crust, though, was far too soft. The recipe calls for ground almonds and pecans to be blended with dates, ginger and honey and then chilled. Now, the recipe calls for either (6) "fat" medjool dates or 120 g. My dates were quite large, but the weight of (6) was nowhere near close to 120g, so I added more. And that's where I think I went wrong. Six would probably have yielded a crust that was less soft and would have held up better. So, go by number, not weight.

  • Seeded banana bread with lemon sesame drizzle

    • Lepa on January 10, 2018

      I really didn't like this. The seeded bread is okay and I liked the crunch but the flavor is muddy and not as good as other banana breads. The glaze is gross. In my family's opinion, the flavor doesn't work with the bread. We were only able to eat this after cutting off any pieces that had glaze on them and then slathering the remainders with chocolate hazelnut spread. And it still wasn't as good as most banana breads I've had.

    • ccav on February 16, 2016

      Great banana bread recipe; seeds add nice flavor, texture and nutrition/staying power. Citrus adds nice dimension. Made without the icing.

  • Pistachio and elderflower cordial cake

    • Lepa on July 31, 2016

      I was so disappointed with this cake. This is the recipe that convinced me to buy the book. I made it for the first time for a dinner party (mistake!) I took the cake out at 45 minutes and it was hard, burnt and dry. It was flat, completely unlike the lovely cake in the picture. It ended up tasting okay with the syrup and icing but I don't think I'll make it again.

  • Butterscotch chocolate chip blondies

    • Neen84 on February 04, 2015

      These were absolutely delicious! Went down well with everybody.

    • vinochic on February 28, 2016

      Used coconut oil, coconut sugar (instead of brown sugar) half sprouted spelt/half all purpose flour. Really good!!

  • Flapjack Anzac cookies

    • Rutabaga on February 01, 2016

      I love the flavor of these cookies, which I made with coconut palm sugar (and no raisins), but something seems off in the measurements, at least in the U.S. edition of the book. I weighed all ingredients as listed, but the dough balls were very wet from the melted coconut oil, and sure enough, they spread out in the oven, completely covering the sheet pan. Perhaps if I had made them smaller or placed them further apart, this wouldn't have been such an issue, but I wonder if these would work better with less oil. Fortunately, the cookies were salvageable, I just cut them into rough squares.

  • Coconut vanilla loaf

    • Rutabaga on January 25, 2016

      This bread is moist and satisfying, especially when made ahead for a quick breakfast option. Since I was almost out of spelt flour, I used mostly whole wheat pastry flour, which worked well. I used the coconut palm sugar as suggested, which gives it a rich sweetness that isn't cloying. My husband says he prefers banana bread, but honestly, why not mix it up and have coconut bread for a change?

    • Lepa on July 28, 2016

      This is not very sweet, so it is a good excuse to have cake for breakfast. My whole family enjoyed it.

    • Astrid5555 on December 04, 2014

      This recipe contains coconut milk, coconut sugar, coconut flour, desiccated coconut and coconut oil which gives this loaf a very intense and delicious coconut flavor! However substitutions are given for most of the coconut ingredients, probably also to make it more budget friendly. I halved the recipe and made a small loaf that I nibbled on for several days. A small piece is just enough to stop your sugar cravings and satisfies your sweet tooth. Will make again!

    • stockholm28 on March 21, 2018

      I was disapponted with this. I thought with the coconut milk, coconut sugar, coconut oil, and coconut, it would be intensely ”coconutty”. Instead, I found it very sweet. It has quite a bit of sugar. It was fine; it just wasn’t what I expected. I used spelt flour as directed and I needed to cook it 10 minutes longer than stated in the recipe.

    • FJT on August 02, 2016

      I substituted a commercial gluten-free flour mix (Cup4Cup) for the spelt flour. A very simple, quick recipe to mix and very tasty indeed (esp. warm out of the oven slathered in butter!). Not too sweet and definitely one that I'll make again. In my oven it took an extra 10 minutes to bake (not unusual). Yum!

  • Sticky roasted vegetable gravy

    • Melanie on August 21, 2015

      Handy to keep this in the freezer and defrost portions to help boost flavour of freshly made gravy with pan drippings.

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Reviews about this book

Reviews about Recipes in this Book

  • Lemon maple granola

    • Salt Sugar and I

      ...seriously delicious. The lemon, very subtle in the mix, is a lovely freshness that gives you kick in the mornings and goes great with the sweet maple and earthiness of all the seeds and grains.

      Full review
  • Lentils and beets with salsa verde

    • Salt Sugar and I

      ...so comforting and warming but not heavy and the roast beets had their lovely earthiness which worked so well...finally the salsa verde which gave it such a fresh bright zing to the whole dish.

      Full review
  • ISBN 10 0007516703
  • ISBN 13 9780007516704
  • Linked ISBNs
  • Published Jun 19 2014
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Fourth Estate Ltd

Publishers Text

A modern vegetarian cookbook packed with quick, healthy and fresh recipes, that fits perfectly with how we want to eat now. How we want to eat is changing. More and more people want to cook without meat a couple of nights a week, or are looking for interesting ideas for dishes for their vegetarian friends (whilst pushing their own vegetarian repertoire beyond a red onion and goat's cheese tart or a mushroom risotto). At the same time we want to eat food that is a little lighter, a little healthier, a little easier on our pockets, but that won't have us chopping mountains of veg or slaving over the stove for hours. Anna Jones is a brilliant young cook and food writer, who worked with Jamie Oliver for many years. Her first cookbook is a totally modern take on vegetarian eating - recipes that are healthy, nourishing, truly tasty and satisfying, and simple to make. Based on how Anna likes to eat day to day, A Modern Way to Eat covers everything from a blueberry and amaranth porridge to start the day to a quick autumn root panzanella or avocado, butterbean and miso salad for lunch; a tomato and coconut cassoulet, pistachio and squash galette, or mint, ricotta and courgette polpette for dinner. Packed with recipes that explore the full breadth of vegetarian ingredients - different grains, nuts, seeds and seasonal vegetables - and alternative approaches to cooking that avoid too much dairy or heavy carbs and gluten, this is a cookbook for how we want to eat now.

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