vegetarian recipes

Cookbook​ Review: Posh Kebabs

From the original Turkish doner to Indonesian satay, everyone loves a kebab. Featuring over 70 simple recipes for everything from brochette to shashlik to souvlaki, Posh Kebabs takes you on a global tour of flavours and ingredients. (more…)

Cookbook Review: Vegetarian Heartland

In Vegetarian Heartland, photographer and blogger Shelly Westerhausen presents 100 wholesome, meatless recipes for everything from drinks to desserts. Organized by the adventures that make a weekend special—picnics, brunch, camping and more—this beautifully photographed book will inspire folks to eat well, wherever their vegetarian ventures lead them.

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Cookbook Review: The Yoga Kitchen 

The Yoga Kitchen teaches you that by eating holistic recipes you can nourish your mind, strengthen your body and bring more balance into your life. All the recipes are vegetarian and gluten-free, allowing you to improve your health, build your inner-core, increase your energy and support your spiritual development. (more…)

Cookbook Review: Eat Better, Not Less

Nadia Damaso loves food, but also loves to be healthy. In Eat Better, Not Less she proves that healthy food isn’t boring, and filling your body with the right ingredients can make you feel amazing.
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Book Review: Bowl by Lukas Volger

Bowl by Lukas Volger: Vegeterian recipes for Ramen, Pho, Bibimbap, Dumplings, and other one-meal dishes

I liked this cookbook—a lot.  It’s by Lukas Volger, a New York-based chef who set out to develop one-bowl meals that are all the rage today—but in vegetarian form. The possibilities for improvisational meals full of seasonal produce and herbs are nearly endless.

Volger’s ramen explorations led him from a simple bowl of miso ramen to a summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense.

Volger also includes many tips, techniques, and base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.

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