Vegetarian

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.

(more…)

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.

(more…)

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.

(more…)

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…)

Chilled pea soup

Chilled pea soup

Chilled pea soup, Your Daily Veg: Innovative, fuss-free vegetarian food by Joe Woodhouse.

Your Daily Veg: Innovative, fuss-free vegetarian food by Joe WoodhouseBold, fuss-free cooking that just happens to be vegetarian, Your Daily Veg celebrates everyday vegetables in a fresh and modern way.

Chapters focus either on one core vegetable or a group of similar vegetables, celebrating seasonality and encouraging you to make swaps if you don’t have the exact ingredients. These recipes can then be used as a base for experimenting.

Starting with the ingredient and working forward from there, Joe Woodhouse blends textures, spices and flavours to create satisfying meals that use minimal ingredients but achieve maximum flavour.

With tips on how best to prep dishes and advice on minimizing stress and time in the kitchen, each recipe is as straightforward as possible.

Your Daily Veg: Innovative, fuss-free vegetarian food is available at Amazon.com and Indigo.ca.     (more…)

Roasted Roots with Green Salsa

Roasted Roots with Green Salsa

Roasted Roots with Green Salsa, I Dream of Dinner (so You Don’t Have To): Low-Effort, High-Reward Recipes: A Cookbook by Ali Slagle. Photography by Mark Weinberg.

I Dream of Dinner (so You Don't Have To): Low-Effort, High-Reward Recipes: A Cookbook by Ali Slagle

With minimal ingredients and maximum joy in mind, Ali Slagle‘s no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too.

Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavour combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don’t Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)

I Dream of Dinner (so You Don’t Have To): Low-Effort, High-Reward Recipes: A Cookbook is available at Amazon.com and Indigo.ca.    (more…)

Moroccan-style bake

Moroccan-style bake

Moroccan-style bake, Vegan Roasting Pan: Let Your Oven Do the Hard Work for You, With 70 Simple One-Pan by Katy Beskow. Photography by Luke Albert.

Vegan Roasting Pan: Let Your Oven Do the Hard Work for You, With 70 Simple One-Pan Recipes

Vegan Roasting Pan offers 70 oven-to-table recipes that are cooked in just one pan—a roasting pan, baking sheet or muffin pan, plus a few select pieces of preparation equipment.

From Sticky maple aubergine with crushed peanuts, Watermelon niçoise and Oven-fried nuggets, to Apple and ginger dahl, Low and slow rice pudding or a Blackberry and peach tart, whether you’re a kitchen pro or a vegan beginner, it’s time to let your oven do all of the hard work for you.

The recipes are organized into four chapters:

Light: Dishes that are simple enough for lunch, or a light supper (more…)

Thai Red Curry Squash Soup

Thai Red Curry Squash Soup

Thai Red Curry Squash Soup, Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball. Photography by Connie Miller of CB Creative.

Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball

Move vegetables into the centre of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavour recipes, from James Beard and IACP award winner Christopher Kimball’s Milk Street.

Chili-spiked carrots. Skillet-charred Brussels sprouts.  Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the centre of your plate.

To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.

(more…)

Light as a feather tiramisu

Light as a feather tiramisu

Light as a feather tiramisu, Celebrate: Plant-Based Recipes for Every Occasion by Bettina Campolucci Bordi. Photography by Louise Hagger.

Celebrate: Plant Based Recipes for Every Occasion

The perfect cookbook for every celebration and occasion—no matter if you’re vegan, vegetarian, flexitarian or will eat anything!

From Christmas, Easter, Halloween, Thanksgiving, to birthdays, picnics, summer BBQs and formal dinner parties, every occasion is covered in this delicious plant-based cookbook.

Each occasion has dish pairing suggestions for a completely stress-free experience.

Gluten-free, free-from and seasonal alternatives are provided for each recipe, so nobody is excluded.

Celebrate: Plant-Based Recipes for Every Occasion is available at Amazon.com and Indigo.ca.    (more…)

Roasted Carrot, Avocado, Pistachio, and Quinoa Salad

Roasted Carrot, Avocado, Pistachio, and Quinoa Salad

Roasted Carrot, Avocado, Pistachio, and Quinoa Salad, excerpted from Grains for Every Season by Joshua McFadden (Artisan Books). Copyright © 2021. Photographs by AJ Meeker.

Excerpted from Grains for Every Season by Joshua McFadden (Artisan Books). Copyright © 2021.

Joshua McFadden’s first book, the James Beard Award-winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavour and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts.

McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice.

The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated.

(more…)