My New Roots: Inspired Plant-Based Recipes for Every Season by Sarah Britton

Search this book for Recipes »
    • Categories: Indian; Gluten-free; Vegetarian
    • Ingredients: butter
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    • Categories: Beverages / drinks (no-alcohol); Cooking ahead; Vegan
    • Ingredients: nuts or seeds of your choice; sweetener of your choice
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    • Categories: Dips, spreads & salsas; Cooking ahead; Gluten-free; Vegan; Vegetarian
    • Ingredients: raw nuts of your choice
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    • Categories: Dips, spreads & salsas; Cooking ahead; Gluten-free; Vegan; Vegetarian
    • Ingredients: seeds of your choice
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    • Categories: Cooking ahead; Gluten-free; Vegan; Vegetarian
    • Ingredients: seeds of your choice
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  • Strawberry coconut milkshake
    • Categories: Beverages / drinks (no-alcohol); Cooking for 1 or 2; Spring; Dairy-free; Gluten-free
    • Ingredients: strawberries; bananas; coconut milk; lemons; bee pollen
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  • Carrot rhubarb muffins
    • Categories: Bread & buns, sweet; Afternoon tea; Spring; Egg-free; Gluten-free; Vegan
    • Ingredients: gluten-free oats; coconut sugar; ground cinnamon; ground cardamom; carrots; rhubarb; coconut oil; maple syrup; unsweetened applesauce
    • Accompaniments: Strawberry chia jam
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  • Freekeh pancakes with wilted Swiss chard and poached eggs
    • Categories: Egg dishes; Pancakes, waffles & crêpes; Breakfast / brunch; Spring; Vegetarian
    • Ingredients: freekeh; eggs; scallions; chiles; Swiss chard; black peppercorns; ghee; whole spelt flour
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  • Strawberry chia jam
    • Categories: Jams, jellies & preserves; Spring; Gluten-free; Vegan
    • Ingredients: strawberries; maple syrup; vanilla beans; chia seeds
    • Accompaniments: Carrot rhubarb muffins
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  • Dark chocolate cherry overnight oats
    • Categories: Breakfast / brunch; Cooking for 1 or 2; Spring; Dairy-free; Gluten-free; Vegan
    • Ingredients: gluten-free oats; nut milk of your choice; chia seeds; cacao powder; cacao nibs; maple syrup; cherries
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  • The life-changing loaf of bread with olives and caraway
    • Categories: Bread & rolls, savory; Cooking ahead; Spring; Gluten-free; Vegan
    • Ingredients: flax seeds; hazelnuts; gluten-free oats; chia seeds; psyllium husks; caraway seeds; maple syrup; coconut oil; Kalamata olives; sunflower seeds
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    • Categories: Dressings & marinades; Sandwiches & burgers; Spice / herb blends & rubs; Main course; Spring; North African; Vegan; Vegetarian
    • Ingredients: whole wheat couscous; red onions; parsley; lemons; Kalamata olives; cabbage; cooked butter beans; pea shoots; black peppercorns; tahini; dried red pepper flakes; raw honey; sesame seeds; sumac; dried thyme; dried oregano
    • Accompaniments: Pick-me-up pickled turnips
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  • Shaved turnip and radish salad with poppyseed dressing
    • Categories: Dressings & marinades; Salads; Side dish; Spring; Gluten-free; Vegetarian
    • Ingredients: apple cider vinegar; lemons; poppy seeds; raw honey; turnips; radishes; watercress; asparagus; chives
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  • Savory spring hand pies
    • Categories: Pies, tarts & pastries; Lunch; Main course; Spring; Vegetarian
    • Ingredients: spelt flour; coconut oil; ghee; ramps; peas; capers; lemons; goat feta cheese; caraway seeds; black peppercorns
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  • Dandelion greens with ghee-poached radishes and smoked salt
    • Categories: Salads; Side dish; Spring; Gluten-free; Vegetarian
    • Ingredients: radishes; ghee; apple cider vinegar; raw honey; dandelion greens; smoked sea salt
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  • Oyster mushroom bisque
    • Categories: Soups; Spring; Dairy-free; Gluten-free; Vegan; Vegetarian
    • Ingredients: oyster mushrooms; coconut oil; onions; leeks; thyme; garlic; vegetable broth; cooked white beans; black peppercorns
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  • Quinoa risotto with grilled scapes and arugula
    • Categories: Grills & BBQ; Main course; Spring; Picnics & outdoors; Gluten-free; Vegetarian
    • Ingredients: ghee; shallots; quinoa; vegetable broth; pecorino Romano cheese; arugula; black peppercorns; garlic scapes
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  • Black lentil salad with tzatziki, avocado, and pea shoots
    • Categories: Dips, spreads & salsas; Quick / easy; Salads; Main course; Spring; Greek; Gluten-free; Vegetarian
    • Ingredients: black lentils; green olives; shallots; parsley; lemons; raw honey; avocados; pea shoots; yogurt; English cucumbers; dill; black peppercorns
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  • Sprouted wild rice with pistachios and spring vegetables
    • Categories: Rice dishes; Salads; Main course; Spring; Gluten-free; Vegan; Vegetarian
    • Ingredients: wild rice; strong mustard; lemons; maple syrup; peas; cooked chickpeas; carrots; chives; dill; raw pistachio nuts
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    • Categories: Pizza & calzones; Grills & BBQ; Lunch; Main course; Spring; Picnics & outdoors; French; Gluten-free; Vegetarian
    • Ingredients: onions; ghee; balsamic vinegar; asparagus; white asparagus; dill; black peppercorns; chickpea flour
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Spring; Dairy-free; Gluten-free; Vegan
    • Ingredients: unsweetened shredded coconut; raw nuts of your choice; lucuma powder; vanilla beans; maple syrup; cacao butter; cacao powder; sweetener of your choice
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    • Categories: Dips, spreads & salsas; Cooking ahead; Spring; Gluten-free; Vegan; Vegetarian
    • Ingredients: unsweetened shredded coconut
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    • Categories: Baked & steamed desserts; Dessert; Spring; French; Dairy-free; Gluten-free
    • Ingredients: raw almonds; apricots; rhubarb; coconut oil; brown rice flour; coconut sugar; vanilla beans; eggs; coconut milk
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    • Categories: Ice cream & frozen desserts; Dessert; Cooking ahead; Spring; Gluten-free
    • Ingredients: strawberries; raw honey; dried chamomile flowers; vanilla beans; yogurt; lemons
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Notes about this book

  • WFPLCleanEating on July 19, 2016

    This book does not appeal to me. Almost all of the recipes are gluten-free (when only a small proportion of the population needs a gluten-free diet) and many recipes use coconut oil, which has now been shown to have no real health benefits. It's time for me to go back to flour and olive and canola oils. - Joan

Notes about Recipes in this book

  • The best lentil salad ever

    • Laura on January 30, 2016

      We really enjoyed this. I was a bit skeptical, given the large number of spices, but they melded well together and the final dish was really delicious and well-seasoned. I added cilantro and served it over mixed salad greens and that made a very nice, light lunch. I would definitely make it again and I'm so glad that there are leftovers for tomorrow!

    • vinochic on July 12, 2015

      Really tasty and easy to prepare. I added parsley, carrots and sunflower seeds. Will make again!

    • saveur on December 19, 2015

      This is my go to lentil salad recipe. It is simply lovely

    • mrsmadam on July 23, 2016

      This is just amazing. So very good made just as written.

    • Rinshin on November 13, 2017

      I've made this 3 times so far now and now that I tweaked it to our tastes, we love this healthy salad. For us, we only use 1 tsp black pepper, huge amounts of arugula, chopped nashi (pear apple if in season) or apple, and feta along with all other ingredients. Just superb.

    • Rinshin on August 09, 2016

      I made this recipe exactly as written and thought it was tasty but for our tastes it was too much black pepper. At half the amount it would have been very good for us. We eat mapo doufu often but the heat is offset by hot white rice. I didn't know what I should have served with this to counteract the heat so added lots of arugula. This was a side for our quick sandwich dinner. For those who are a little sensitive to spicy heat, I would suggest cutting back on black pepper.

    • WFPLCleanEating on July 19, 2016

      I loved it. You need to like spicy. It can be eaten hot or, as on one of these oh so hot summer days, cold. - Linda

    • WandaA on February 24, 2016

      This is my go to lentil salad. I skipped the capers and added dried apricots, chopped tomatoes, spring onions, flat parsley or cilantro and sunflower seeds or pepitas. Sometimes I even add some soft goat's cheese. Delish!

    • rionafaith on July 28, 2016

      Despite the author's warning to only buy lentils specifically labeled "Du Puy" for this, I used the basic "French green lentils" from the bulk bins at Whole Foods and they held up just fine. Love this, it's incredibly easy and quick despite the fairly long ingredient list (most of which are spices in the dressing), and will make great healthy lunches for me to take to work this week. Made two substitutions out of necessity: I somehow ran out of olive oil so I used half walnut oil, and I used chopped dried cranberries instead of currants. I also sprinkled some sliced almonds over one serving, which added a nice crunch.

    • Acarroll on December 03, 2022

      Made as written with half dried cherries and half dried golden berries. Was delicious and is now in our rotation.

  • 10-spice chocolate chili

    • vinochic on January 01, 2017

      Made just a couple of minor changes. Used 1 can Aduki beans and 1 can black beans, and only 1 sweet potato. We liked it enough to make it again, but next time I would use coriander power rather than coriander seeds (don't like the texture of them), And would use less chipotle chili. Not traditional chili flavours, but a nice change.

  • Moon macaroons

    • vinochic on June 11, 2015

      Easy and good-- I make them every time I make milk and keep them in the freezer. I got about 1/2 the quantity of what Sarah said. They work well with other nuts too.

    • vinochic on February 09, 2016

      @ Acequiamadre.nm: I used a jarred coconut butter (I like Artisana brand). However, I have made coconut butter out of unsweetened shredded coconut as well.

    • Kattancock on May 16, 2015

      These are pretty tasty. Note that they don't keep indefinitely in the fridge like some similar snacks do - freeze them if you want them longer than a week or so.

    • Acequiamadre.nm on January 08, 2016

      QUESTION: For the coconut butter--are you to use fresh coconut? THX

  • Apricot rhubarb clafoutis

    • vinochic on July 14, 2015

      Didn't love this. Used 3 eggs rather than 2 eggs and 2 yolks. Don't know how much that affected the recipe but probably won't make it again.

  • Blueberry cardamom chia pudding

    • TrishaCP on July 21, 2020

      This is a delicious chia pudding - although quite sweet to my taste. The chia seeds set overnight in coconut milk to gel- and then are blended with blueberries and other ingredients. This takes away the gelatinous quality of the chia and makes the texture more mousse-like. It does darken from oxidation overnight so this doesn’t keep well.

  • The life-changing loaf of bread with olives and caraway

    • Hellyloves2cook on June 05, 2017

      Deliciously easy to make. I followed the recipe as per instructions. It did not disappoint . Great sliced up and frozen in individual portions . It is most excellent toasted. Will make this lots.

    • eeeve on January 24, 2016

      We had been very sceptical about this recipe and were thoroughly surprised by just how good it tastes! And the texture even feels like a slice of bread, albeit a very seedy one. I did not use a silicon tin and the loaf turned out fine after 20 min initial baking, but I did have to bake it for almost double the time afterwards to bake through. Even now it's ever so slightly moist inside, although that doesn't bother us and is easily remedied by toasting individual slices. I made the original version from the website (without the olives and caraway seeds). A truly great find!

    • VineTomato on July 02, 2017

      Absolutely delicious and incredibly easy to make. Once sliced this 'bread' freezes well and makes a base for a quick lunch. These feel super healthy and psyllium husk is high fibre which is a good cleanser. Only downside is they are high calorie, not a problem if you are being well behaved with the rest of your diet!

    • Frogcake on October 22, 2016

      Delicious, unique bread. It is out of this world toasted with peanut butter!

  • Tempeh mushroom breakfast bowl

    • Hellyloves2cook on June 21, 2017

      A few components to this dish but well worth getting organised for. I plan to make this again. It was lovely and even the folks that don't get over excited about tempeh may just give it a nod of approval.

  • Sorrel hummus

    • Hellyloves2cook on November 27, 2015

      Delicious and easy to make. I used more water than suggested and more lemon juice.Plus I used maple syrup instead of the honey. My boys gave it a big thumbs up. They love hummus and were interested with this additional 'new ingredient' that they had never tried. Delicious with rice crackers and crudites. This will become a staple I am sure.

  • Socca with grilled white and green asparagus, dill, and feta

    • Kattancock on May 16, 2015

      Next time I would use olive oil instead of coconut oil - it was cool enough in my house that the coconut oil hardened again as the batter was soaking. I also found the crepes cooked better on medium than on high - on high, they burned before they were ready to be flipped.

    • Frogcake on August 12, 2018

      We really enjoyed this recipe! I used coconut oil in the socca and canola on the non-stick fry pan. I found that I had the most success frying the Socca when the fry pan was hot and the pancakes were about the size of the palm of your hand. ( The picture in the book shows a larger socca). Any larger and they seemed to break. I used all green asparagus as a couldn’t find any white.

  • Cucumber nigella spelt salad

    • SugarFree_Vegan on July 15, 2015

      Pg 137 - I used Kamut instead of the spelt berries and cooked them in the pressure cooker (25 mins unsoaked with natural pressure release). I also added some cannellini beans to the salad to make it a bit more substantial. Make sure you don't cut the cucumber too thin though as it will turn to mush in not eaten straight away. Nice textures in the salad with the chewy grains, soft cheese, silky cucumber and the pop of flavour you get from the nigella seeds (Kalonji).

    • Frogcake on August 07, 2018

      I used farro in place of spelt and zucchini instead of cucumber. Very easy and delicious.

  • Cranberry carrot loaf

    • SugarFree_Vegan on June 29, 2015

      Pg 211 - I made this recipe into 12 small muffins and used brown rice syrup instead of the maple to reduce the GI rating. I also used totally wholewheat flour in place of the spelt as that is what I had available. The cranberries add such a lovely zing when they pop as you are munching. Totally yummy and very easy to make too.

  • Chai spice upside-down plum cake

    • eeeve on September 05, 2021

      This cake wasn't for me, I don't think I like upside-down cakes in general, and I didn't really like the flavour of the spiced sponge. It was better the day after baking. DH was quite happy with it, but I won't bother making it again.

    • WFPLCleanEating on July 18, 2016

      This was a lovely cake and there was no reason to think it was vegan - it was plenty moist. The plums, thinly sliced and arranged in overlapping circles on the bottom of the cake (which became the top when turned out) looked so pretty. There is a lot of spice in this cake - ginger, cardamom, fennel, cloves, cinnamon, star anise, black pepper - but it isn't overpowering. This is a cake I would repeat, even when not cooking for vegan friends. - Jane

  • Raspberry breeze smoothie

    • eeeve on March 10, 2021

      No mint in the house, but this was delicious nonetheless! Doubled the amount of nut milk as I thought it would have been too thick otherwise. Was a good quantity for two adults plus one little.

  • Chunky banana bread granola

    • eeeve on May 20, 2020

      This is great!! We call it flapjack granola, as that’s what they remind us of. We like the subtle sweetness and hint of banana.

  • Butternut stacks with kale pesto, kasha, and butter beans

    • wjjjww on January 25, 2020

      Used quinoa.

  • Red onion lentil soup with Manchego toasts

    • VineTomato on July 02, 2017

      This is a lovely, rich, dark soup. I could not find green anise seeds anywhere and substituted caraway. I finally found green anise seeds at Baley and Sage - hurray! This will be back on the autumn dinner list to try again!

  • Buckwheat crepes with creamy string bean slaw

    • VineTomato on July 02, 2017

      The review for this recipe is mixed, the buckwheat crepes were not great, but probably down to my lack of experience rather than a problem with the recipe. The filling was pleasant but not amazing (good if you are going for super healthy). The dressing was a do again for sure, lovely, creamy and low calorie as an additional benefit.

  • Zucchini firecracker corn bread

    • VineTomato on July 02, 2017

      Did not enjoy the coconut oil flavour and the texture was not great.

  • Oyster mushroom bisque

    • VineTomato on July 02, 2017

      This soup was a disappointment for us, lacked a bit of flavour and was too garlicky. One of the few Sarah Britton soup recipes to not deliver fantastic plant based deliciousness.

  • Black lentil salad with tzatziki, avocado, and pea shoots

    • VineTomato on December 12, 2021

      An absolutely perfect lunch salad and comes together pretty quickly too - you can easily make this on a WFH day (which is pretty much everyday for me) without any advanced prep

  • Strawberry chamomile no-churn frozen yogurt

    • amandashestokes on August 12, 2015

      So lovely! I was a bit hesitant about the chamomile flowers because nothing about crunching into a dried grassy texture sounds appealing. However, the blending really did a nice job of grinding it up. I didn't use Greek yogurt, just normal and it never really set up the way I wanted it to. I even used an ice cream maker! I'll try it again with Greek style yogurt and see if that helps at all, as the water content will be considerably lower. Either way, it's a lovely dessert that is wholesome enough for breakfast.

  • Roasted cauliflower with Lebanese lentils and kaniwa

    • Frogcake on October 16, 2016

      Delicious! We loved the combination of kaniwa and lentils with the spiced carmelized onion and roasted cauliflower. I also threw in roasted beet wedges. All flavours were enhanced by the citrus vinegrette.

  • Kale-walnut pesto

    • Frogcake on December 09, 2018

      A bright tasty pesto that I will make again. Delicious served with grilled lamb chops and mixed with mayo to make a special flavoured aioli to serve with oven fries. Tomorrow, I will use it for the forest flatbread in the same book.

  • Pear apple blackberry crumble

    • Frogcake on April 15, 2017

      Nice crumble and not too sweet. I've made this successfully with frozen mixed berries. The only other addition was a pinch of sea salt on the crumble. I served this warm with vanilla ice cream.

  • Roasted red pepper walnut dip

    • Frogcake on April 19, 2019

      An excellent dip. Also super as a condiment on sandwiches or fish.

  • Miso sesame-glazed eggplant

    • Frogcake on November 05, 2016

      Totally delicious. And I'm usually not a fan of eggplant. I was tempted to add another teaspoon of maple syrup and I'm glad I didn't. The glaze is perfectly balanced as it is. I believe the glaze would also work with roasted carrots. Will make this one again.

  • Grain-free hemp tabbouleh

    • Frogcake on November 06, 2016

      This is a nice spin on traditional tabouleh, made with hemp seeds. I used plain old hot house tomatoes. The salad is fresh tasting with lots of interesting textures. Lovely drizzled with extra olive oil and some fleur de sel. I served this with barbecued salmon.

  • Shaved turnip and radish salad with poppyseed dressing

    • Frogcake on October 22, 2016

      Nice salad with memorable dressing. I added torn red leaf Boston lettuce and tripled the recipe for the dressing for salads through the week. Otherwise, I stuck to the recipe -I found it was absolutely perfectly balanced in terms of tastes and textures.

  • Multigrain carrot cake porridge with pecan crunch

    • Frogcake on October 22, 2016

      This was quite good. Really loved the combination of spices and carrots, which was very much like a healthy carrot cake without all of the calories. I'm a big fan of brown rice syrup so would highly recommend serving this with the pecan crunch. I used water in place of carrot juice. I would make this again without a doubt.

  • Carrot top and garlic scape pesto

    • KaylaMarie on October 12, 2018

      Very tasty pesto alternative. I didn't have any garlic scapes so used 2 garlic cloves instead.

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Reviews about this book

  • What's Gaby Cooking

    ...the ultimate guide to when it comes to eating whole foods! Heathy dinners ideas time a million in this book!

    Full review
  • Chalkboard

    ...as inspiring and beautiful as her much adored blog; each page adorned with flawless photography and plant-based recipes that could quickly turn any carnivore into a leafy green enthusiast.

    Full review
  • Globe & Mail (Toronto)

    ...an excellent everyday cookbook, filled with healthy, sensible and cravings-inspiring recipes.

    Full review
  • Stonesoup

    I found Sarah’s book really useful for alternatives to dairy. If you have any interest in creative ways to cook more veg this beautiful, vegetable-focused book is a winner.

    Full review
  • Food52

    This isn’t a book just for those looking to shift to a more plant-based diet—it’s also for those who are already embracing it. ...get the most experienced among us to look at ingredients in a new way

    Full review
  • ISBN 10 0804185387
  • ISBN 13 9780804185387
  • Linked ISBNs
  • Published Mar 31 2015
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog.

Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.


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