The Modern Vegetarian: Food Adventures for the Contemporary Palate by Maria Elia

  • Carrot pancakes with hummus and a feta salad

    Carrot pancakes with hummus and a feta salad

    from The Modern Vegetarian: Over 120 Recipes to Wake Up Your Palate The Modern Vegetarian by Maria Elia

    • Categories: Appetizers / starters; Vegetarian
    • Ingredients: carrots; green chiles; cumin seeds; fennel seeds; ground coriander; cilantro; chickpea flour; semolina; chickpeas; tahini; ground cumin; watercress; oranges; shiso sprouts; mint; alfalfa sprouts; almonds; ground cinnamon; feta cheese; sherry vinegar
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Carrot pancakes with hummus and a feta salad

    • SugarFree_Vegan on June 15, 2014

      Page 14 in UK edition - delicious recipe, the houmous is to die for, I also used a tiny spray of oil for the pancakes to make them super healthy. We had this with the Cardamom Flatbreads on page 116 (also delish!). We didn't have any special sprouted seeds so I used a bag of mixed British grown organic leaves instead.

  • Spiced red lentil, orange and ginger soup

    • stepharama1 on February 19, 2025

      This has a wonderfully sunny flavor from the oranges. I needed to add more heat to counteract the sweetness. This is a very nice change from the typical lentil soups.

  • Fennel, cardamom and coconut soup

    • Richardbagnall on February 23, 2020

      Totally delicious. Can use butternut squash instead of sweet potato.

  • Potato gnocchi

    • helenevans on August 10, 2014

      Easy recipe but very tasty and fresh. Would highly recommend. Gnocchi so much better than shop bought ones

  • Parsnip risotto

    • kaberett on November 15, 2025

      I was feeling mildly aggrieved about how much work this was until I realised that it's in the chapter Sensational Mains, which mollified me rather. And it IS astonishingly parsnippy, and it WOULD be less so if you skipped any of the components. I'm very glad to have eaten it, especially with the thyme pesto (which really does go very well indeed, do do that), but am in no particular hurry to make it again. This did us six servings, not the four the book reckons.

  • Spiced swiss chard with butter beans and couscous

    • Astrid5555 on November 01, 2012

      Lovely combination with the red dhal from page 114. Next time I will leave out the saffron though (I am not a big fan) and add more chilli to make it spicier.

  • Capri lemon pasta with peas, fava beans and asparagus

    • Astrid5555 on May 19, 2015

      A little time consuming when using fresh peas and broad beans, which I did, nonetheless very delicious! Quite rich from the mascarpone and heavy cream in the sauce, which was probably why husband licked the plate.

  • Cardamom flatbread

    • SugarFree_Vegan on June 15, 2014

      Pg 116 in UK edition. I made this with half and half white and wholemeal flour and I'm afraid only gave them a quick couple of minutes kneading (10 in recipe) without any detriment to the breads. Yummy, we had them with the Carrot Pancakes with Roasted Carrot Houmous and Feta Salad (pg 14), a gorgeous and healthy meal.

  • Five-spiced plum and red wine sorbet

    • Astrid5555 on September 02, 2012

      Substituted grape juice for red wine to make it kid-friendly. Very easy to make, since it is egg- and dairy-free and the Chinese five-spice powder added an interesting touch. Best plum ice cream ever!

  • Cinnamon spice plum cake

    • Astrid5555 on September 16, 2013

      Very easy yet delicious plum cake for afternoon tea. Will repeat!

    • alexthepink on August 11, 2019

      Delicious and very easy. The sort of cake that's perfect warm with cream. What a find!

    • anniecc on September 04, 2024

      Good recipe. I found I needed slightly more liquid, perhaps my eggs were on the small side. My tin was also a bit bigger than the one specified so I knocked 5 minutes off the baking time, which was just right.

  • Thyme pesto

    • kaberett on November 15, 2025

      Very tasty, and really does go amazingly well with the parsnip risotto. Heartily recommended.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Lisa Is Cooking

    With so many interesting flavor combinations and ways to adapt the recipes for what’s in season, I’ll be reaching for this book often.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1856268209
  • ISBN 13 9781856268202
  • Published Apr 09 2009
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

This is food that will stop you in your tracks. Maria Elia has created recipes full of sensational flavors, colors and textures - stunning, imaginative vegetarian dishes that taste fantastic. The vegetables are, of course, the star of her show, and Maria will showcase the astounding versatility of her favorites. Learn how to smoke an aubergine over a gas flame, which you can then turn into a curry, or mash and mix with potato, griddle, roll in dukkah and wrap around mozzarella; grill with miso, Japanese style; or blitz into a Mediterranean salad. Her unique 'Textures of' sections will give you some fantastically inspired ideas for common ingredients, such as peas, plums and coffee. With over 120 recipes divided into chapters including Stylish Starters, Sensational Mains, Sofa Suppers, Sassy Sides, Simple Staples and Stunningly Sweet, this is truly a vegetarian adventure.

Other cookbooks by this author