Vegetarian

Vegetable Ragu

Vegetable Ragu

Vegetable Ragu excerpted from Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov.

Evergreen Kitchen: Weeknight Vegetarian Dinners for Everyone by Bri Beaudoin. Copyright © 2022 Bri Beaudoin. Photography by Anguel Dimov. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.

Bri Beaudoin, creator of the popular blog Evergreen Kitchen, has been captivating her fans with delicious and healthy vegetarian recipes for years. While we all know that a home-cooked meal is the best for our budgets and our health, the idea of cooking dinner on weeknights can feel like a chore. With many of us eating more veggie­forward meals, it’s no wonder busy home cooks are craving tasty vegetarian recipes that everyone at the dinner table will love.

Evergreen Kitchen is bursting with beautiful, flavourful recipes that just so happen to be vegetarian. The recipes provide much-needed inspiration for delicious weeknight mains that are sure to make your taste buds sing, and a sprinkling of simple, yet scrumptious, desserts for those who like to end their meal with something sweet. Whether you want to cook a vegetarian meal one night a week or every night, Evergreen Kitchen is packed with over 110 recipes to make it happen with dishes that satisfy the heartiest of appetites like Veggie Skillet Pot Pie and Cheesy Chipotle Quinoa Bake to Spicy Miso Ramen and Sheet-Pan Veggie Fajitas. (more…)

Roman Stuffed Tomatoes

Roman Stuffed Tomatoes

Roman Stuffed Tomatoes excerpted from Pasta Grannies: Comfort Cooking: Traditional Family Recipes From Italy’s Best Home Cooks by Vicky Bennison. Copyright photography © Lizzie Mayson.

Pasta Grannies: Comfort Cooking: Traditional Family Recipes From Italy’s Best Home Cooks

Spending time with our family and friends has never felt so important—and so often this means cooking for the ones you love.

Who better to take inspiration from than Pasta Grannies who have spent their lifetimes plating up comfort and connection? Vicky Bennison, the author of the bestselling Pasta Grannies cookbook, brings more heart-warming recipes and stories from our favourite Italian grandmothers in this easy-to-follow, crowd-pleasing recipe book shows you how to make authentic Italian food that everyone will enjoy.

Discover 91-year-old Pina’s chestnut gnocchi with walnut pesto, lovingly made with ingredients she grows around her home in Liguria; or 99-year-old Marietta’s special tagliatelle recipe, which is not really a recipe at all but a reflection of her vegetable garden, the Calabrian countryside and the changing seasons. As well as meat, seafood and vegetable pasta recipes, chapters cover pizzas, pastries and pies, rice and pulses, dairy and herbs, nuts and spices. (more…)

Baked polenta with feta, béchamel, and za’atar tomatoes

Baked polenta with feta, béchamel, and za’atar tomatoes

Baked polenta with feta, béchamel, and za’atar tomatoes excerpted from Ottolenghi Test Kitchen: Extra Good Things” Copyright © 2022 by Yotam Ottolenghi LLP. Photographs copyright © 2022 by Elena Heatherwick.

Ottolenghi Test Kitchen: Extra Good Things: Bold, vegetable-forward recipes plus homemade sauces, condiments, and more to build a flavor-packed pantry: A Cookbook by Noor Murad and Yotam Ottolenghi

Extra Good Things is all about the secret culinary weapons—condiments, sauces, dressings, and more—that can make a good meal spectacular. The abundant, vegetable-forward recipes in this collection give you a delicious dish plus that special takeaway—a sauce, a sprinkle, a pickle!—that you can repurpose time and time again in other recipes throughout the week, with limitless opportunity. These extras help you stock your fridges and pantries the Ottolenghi way, so you can effortlessly accessorize your plates with pops of texture and colour, acidity and heat, and all the magical flavour bombs that keep you coming back for more.

And this is where the fun really begins, with extras like marinated feta, featured in a dish of oven-braised chickpeas, that can then be spooned onto your favourite salad or swirled into soup. Slow-cooked za’atar tomatoes top a polenta pizza for dinner but will also make the best-ever bruschetta or pasta sauce. Or a crispy, crunchy panko topping full of ginger, shallots, and sesame that you first meet on soba noodles but you’ll want to put on . . . well, just about everything. (more…)

Eggplants with Chickpeas and Tomatoes

Eggplants with Chickpeas and Tomatoes

Eggplants with Chickpeas and Tomatoes excerpted from Forever Beirut: Recipes and Stories from the Heart of Lebanon by Barbara Abdeni Massaad.

Forever Beirut: Recipes and Stories from the Heart of Lebanon

Beirut, nicknamed “Paris of the East,” is the capital of Lebanon. It is the culinary capital of the Arab world, with an unmatched cuisine that has ancient roots and is influenced by several civilizations and cooking styles, including Arab, Turkish, and French. It is one of the oldest cities in the world and one of the most cosmopolitan and religiously diverse in the region. Situated on the Mediterranean coast and flanked by the majestic Mount Lebanon, it boasts an abundance of flavourful ingredients and spices, including whole grains, fruits, vegetables, and seafood.

Written by renowned Lebanese chef and award-winning cookbook writer Barbara Abdeni Massaad, Forever Beirut is a collection of 100 easy-to-prepare recipes that celebrate Beirut’s rich culinary heritage, resilience, and healing power. It is Barbara’s way of honouring the city of her childhood, her dreams, her Lebanese family kitchen, and the food that roots her. It is filled with stories and anecdotes about the customs, food, people, and traditions, with sections for soups, salads, breads and savoury pastries, mezze, kibbeh, grilling, main dishes, pickles and preserves, and sweets. With beautiful food and location photography, Forever Beirut is a must-have for cooks who love healthful and delicious Middle Eastern food. (more…)

Ratatouille Tart

Ratatouille Tart

Ratatouille Tart excerpted from The Artful Pie Project: A Sweet and Savoury Book of Recipes by Denise Marchessault. Photography by Deb Garlick.

The Artful Pie Project: A Sweet and Savoury Book of Recipes by Denise Marchessault

Pie champion Denise Marchessault teams up with artist and photographer Deb Garlick for a visually stunning cookbook celebrating sweet and savoury pies. With whimsical illustrations and practical how-to images, The Artful Pie Project unlocks the secrets to a great pie.

(Pssst…it’s all in the pastry!)

Featuring over 50 recipes covering the pie spectrum from galettes, to pastry dumplings and slab crumbles-plus French Canadian classics such as Tourtière and Tart au Sucre.

Beyond pie, there are plenty of tips for dodging pie fails and creative ideas for using precious scraps of leftover dough.

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Afghan Yogurt with Eggplants

Afghan Yogurt with Eggplants

Afghan Yogurt with Eggplants excerpted from The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher. Photography by Yuki Sugiura.

The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by Sally Butcher

In this upbeat guide to Middle Eastern vegetarian cooking, Sally Butcher proves that the region is simply simmering, bubbling, and bursting with sumptuous vegetarian traditions and recipes.

Written in her trademark engaging and knowledgeable style, Sally takes a fresh look at many of the more exciting ingredients available today in local grocery stores and supermarkets as well as providing a host of delicious recipes made with more familiar fare.

From fragrant Persian noodle rice to gingery tamarind eggplants, pink pickled turnips and rose petal jam, The New Middle Eastern Vegetarian is filled with aromatic herbs and spices, inspiring ideas and all the knowledge needed to cook wonderful vegetarian food from the Middle East and beyond. (more…)

Stir-Fried Garlic Scapes

Stir-Fried Garlic Scapes

Stir-Fried Garlic Scapes excerpted from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman & Yeshi Jampa. Photography by Ola O. Smit.

Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman & Yeshi Jampa

Nourishing, simple, seasonal food that heals as well as fuels: This way of eating might be popular today, but it has been traditional in Tibet for over 8,000 years. Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau, written for today’s home cook.

Create comforting soups and stews, discover the secrets of hand-pulled noodles, and learn everything you need to know about making and eating momo dumplings, Tibet’s most legendary and addictive culinary export.

Alongside the recipes, award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa, who run the Taste Tibet restaurant and food stall, interweave stories of Yeshi’s childhood in Tibet, and the shared love of food that brought them together.

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Whole Roasted Pineapple with Blueberries

Whole Roasted Pineapple with Blueberries

Whole Roasted Pineapple with Blueberries, excerpted from Green Fire by Francis Mallmann. Copyright © 2022 Francis Mallmann. Photography © 2022 William Herefold.

Green Fire: Extraordinary Ways to Grill Fruits and Vegetables, from the Master of Live-Fire Cooking

Green Fire is an extraordinary vegetarian cookbook, as Mallmann brings his techniques, creativity, instinct for bold flavours, and decades of experience to the idea of cooking vegetables and fruits over live fire.

Blistered tomatoes reinvigorate a classic Caprese salad. Eggplants are buried whole in the coals—a technique called rescoldo—then dance that fine line between burned and incinerated until they yield an ineffable creaminess made irresistible with a slather of parsley, chile, and aioli. Brussels sprout leaves are scorched and served with walnuts; whole cabbages are sliced thick, grilled like steaks, and rubbed with spice for a mustard-fennel crust. Corn, fennel, artichokes, beets, squash, even beans—this is the vegetable kingdom, on fire.

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Salade Niçoise

Salade Niçoise

Salade Niçoise excerpted from Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck. Photography by Linda Pugliese.

Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck

Offering more than 100 inspired recipes, recipe developer and food stylist Jess Damuck shares her passion for making truly delicious salads.

Salad Freak encourages readers to discover and embrace their own salad obsessions. With the right recipes, you will want to eat salad for every meal and never get bored. By playfully combining colour, texture, shape, and, of course, flavour, Damuck demonstrates how a little extra effort in the kitchen can be meditative, delicious, and fun.

The recipes—such as her Citrus Breakfast Salad; Tea-Smoked Chicken and Bitter Greens Salad; Caesar Salad Pizza Salad; and Roasted Grapes, Ricotta, Croutons, and Endive Salad—are meant to be hearty enough for a meal all year round but versatile enough to be incorporated into a larger menu.

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Raspberry pancake cake

Raspberry pancake cake

Raspberry pancake cake, excerpted from The Nordic Baker: Plant-Based Bakes and Seasonal Stories from a Kitchen in the Heart of Sweden by Sofia Nordgren.

The Nordic Baker: Plant-Based Bakes and Seasonal Stories from a Kitchen in the Heart of Sweden

In The Nordic Baker, Sofia Nordgren guides you through a year of plant-based Nordic cakes, buns, breads, cookies and crackers and invites readers to keep things simple, go back to basics and cook with nature in mind.

From Thumbprint cookies, Kladdkaka and Rhubarb galette in springtime, Raspberry and cardamom cupcakes when the weather begins to warm up, and a Midsommar cake for summer celebrations, through to Lingonberry roll cake, pear tart and cardamom rolls for cozy fall nights and Gingerbread bundt cake, Saffron buns and Semlor for snowy winter days.

Set to the backdrop of stunning location photography and interspersed with advice on embracing the Nordic lifestyle, bringing the outdoors into your home and tips on seasonal slow living, this is a charming celebration of a magical corner of the world and the wonderful food it has to offer. (more…)