Vegetarian

Apple Cannoli
Apple Cannoli

Apple Cannoli, Acorn: Vegetables Re-Imagined: Seasonal Recipes from Root to Stem by Shira Blustein and Brian Luptak. Photography by Gabriel Cabrera.

Acorn: Vegetables Re-Imagined: Seasonal Recipes from Root to Stem

From practical to playful, inspired recipes that reveal the hidden potential of plants

At the award-winning restaurant, The Acorn, plants are celebrated: explored, enhanced, coaxed with creativity, and dressed for a night of being the center of attention and the phenomenal focus of every plate. In their first cookbook, Shira Blustein and Brian Luptak—The Acorn’s owner and chef—share their truly unique recipes, highlighting the endless possibilities that come when cooking with the seasonal and wild-crafted ingredients gifted to us by nature. Defying categorization, with dishes that are anything but predictable, this cookbook will leave even the staunchest of meat-eaters satisfied.

The recipe chapters are structured by season, with an Essentials chapter at the start of the book—full of pickles, vinegars, oils, and plant-based alternatives—and a Cocktails chapter at the back. All the recipes are broken into components, and range from the simple but sublime Spring Radishes with Ashed Spring Onion Almond Sauce, Fried Garlic Scapes or Stinging Nettle Soup, to the intriguing Fried Zucchini Blossoms with Fermented Zucchini Purée and Apricot Chili Sauce, Smoked Caramelized Parsnip and Potato Pâté, or Squash and Chanterelle Gnocchi. And the recipes focus on minimizing waste and maximizing the potential of each plant—as the stems of one recipe become the pickled star of another.

(more…)

Sweet Potato Shakshuka with Sriracha butter and pickled onions
Sweet Potato Shakshuka with Sriracha butter and pickled onions

Sweet Potato Shakshuka with Sriracha butter and pickled onions, excerpted from Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi and Noor Murad. Copyright © 2021 Yotam Ottolenghi and Noor Murad. Photography by Elena Heatherwick. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ottolenghi Test Kitchen: Shelf Love RECIPES TO UNLOCK THE SECRETS OF YOUR PANTRY, FRIDGE, AND FREEZER: A COOKBOOK By NOOR MURAD and YOTAM OTTOLENGHI

Led by Yotam Ottolenghi and Noor Murad, the revered team of chefs at the Ottolenghi Test Kitchen gives everyday home cooks the accessible yet innovative Middle Eastern-inspired recipes they need to put dinner on the table with less stress and less fuss. With fit-for-real-life chapters like “The Freezer Is Your Friend,” “That One Shelf in the Back of Your Pantry,” and “Who Does the Dishes?” (a.k.a. One-Pot Meals), Shelf Love teaches readers how to flex with fewer ingredients, get creative with their pantry staples, and add playful twists to familiar classics.

All the signature Ottolenghi touches fans love are here–big flavours, veggie-forward appeal, diverse influences–but are distilled to maximize ease and creative versatility. These dishes pack all the punch and edge you expect from Ottolenghi, using what you’ve got to hand–that last can of chickpeas or bag of frozen peas–without extra trips to the grocery store. Humble ingredients and crowd-pleasing recipes abound, including All-the-Herbs Dumplings with Caramelized Onions, Mac and Cheese with Za’atar Pesto, Cacio e Pepe Chickpeas, and Crispy Spaghetti and Chicken.

(more…)

Creamy Vegetable Korma
Creamy Vegetable Korma

Creamy Vegetable Korma, The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home by Dan Toombs. Photography by Kris Kirkham.

The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home

The Curry Guy Bible brings together 200 of Dan Toombs’ classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeouts and food stalls.

Fans of The Curry Guy love his recipes because they *really* work. For the first time, Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won’t find anywhere else.

Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.

The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home is available at Amazon.com and Indigo.ca.  (more…)

Pumpkin and Blue Cheese Galettes
Pumpkin and Blue Cheese Galettes

Pumpkin and Blue Cheese Galettes, All Day Baking: Savoury, Not Sweet by Michael James with Pippa James. Photography by Lisa Cohen.

All Day Baking Savoury, Not Sweet by Michael James with Pippa James

For every two lovers of sweet baked treats, there is at least another who will take the gruyère gougère or the curry pastie every time, thank you. All Day Baking: Savoury, Not Sweet is a baking cookbook—at last—for them.

Its mission is to deliver comforting, inventive and wholegrain-forward ideas for pies, sausage rolls, pasties and myriad other mostly pastry-based recipes, alongside gutsy accompaniments that equip the reader with the tools to transform delicious bakes into nourishing any-time-of-day meals.

Author Michael James is a Michelin-restaurant chef by training who was drawn early to the art, precision, and satisfaction of baking. In All Day Baking, his second book, he turns his attention to the pasties of his UK childhood, the pies he creates today for his young family, and the quiches, sausage rolls, palmiers and galettes that have earned him a cultish following around the world. As well, he delivers a master class in pastry—from puff to rye to vegan and gluten-free—gifting readers a foundation knowledge that sets them on a path to their own freewheeling baking adventures.
(more…)

Golden Root Vegetable Potpie
Golden Root Vegetable Potpie by Antoni Porowski with Mindy Fox

Golden Root Vegetable Potpie. Antoni: Let’s Do Dinner by Antoni Porowski with Mindy Fox. Photography by Paul Brissman.

Antoni: Let's Do Dinner by Antoni Porowski

Let’s Do Dinner is an invitation into Antoni’s easy kitchen. Dinner with Antoni means satisfying meals full of clean protein and loads of vegetables, with splurges of carbs and decadence. Simple, yes, but always special. Antoni keeps shopping lists short and steps and pans to a minimum.

Pulled chicken nachos, pasta carbonara with scallions and peas, or pan-seared steak with harissa butter and crispy potatoes—it’s all good for post-work evenings or casual entertaining.

Antoni shows how to crank the flavour, make exciting suppers from pantry staples, create new takes on classics by swapping in one surprising ingredient, and build a rousingly flavored vegan grain bowl. Plus, he lets you in on the secret weapons in every kitchen that get great food on the table fast.

Antoni: Let’s Do Dinner is available at Amazon.com and Indigo.ca. (more…)

Fried leftover rice with kimchi
Fried leftover rice with kimchi

Fried leftover rice with kimchi, One-Bowl Meals: Simple, Nourishing, Delicious by Maria Zizka. Photography by Erin Scott.

One-Bowl Meals: Simple, Nourishing, Delicious

Whether for breakfast, lunch, or dinner, and complete with protein, fresh fruits or vegetables, and grains, a one-bowl meal checks all the boxes—delicious, nourishing, casual, filling, seasonal.

And in the hands of Maria Zizka its possibilities are even more exciting, with thirty brilliant combinations organized by base—oatmeal, chia, or yogurt for breakfast, and grains, noodles, or greens to build mains.

Plus, there are tips, tutorials, and substitution rules of thumb throughout, including how to customize your bowl to make it vegan, gluten-free, or protein-forward.

It’s all about mastering the five steps to building a bowl:

  1. Start with a base
  2. Include a protein
  3. Consider a sauce
  4. Add a couple of toppings
  5. Garnish with something crunchy or bright

Get ready to create your own complete meal in a bowl.

One-Bowl Meals: Simple, Nourishing, Delicious is available at Amazon.com and Indigo.ca.  (more…)

Grilled Vegetable Paella

 

How to Grill Vegetables by Steven RaichlenCelebrating all the ways to grill green, this mouthwatering, groundbreaking cookbook from “America’s master griller” (Esquire) shows how to bring live fire or wood smoke to every imaginable vegetable.

How to fire-blister tomatoes, cedar-plank eggplant, hay-smoke lettuce, spit-roast brussels sprouts on the stalk, grill corn five ways—even cook whole onions caveman-style in the embers. And how to put it all together through 115 inspired recipes.

Plus chapters on grilling breads, pizza, eggs, cheese, desserts and more. PS: While vegetables shine in every dish, this is not a strictly vegetarian cookbook—yes, there will be bacon.

How to Grill Vegetables: The New Bible for Barbecuing Vegetables over Live Fire is available at Amazon.com and Indigo.ca.  (more…)

Pasta with pesto
Pasta with pesto

Pasta with pesto, Road Trip Cooking: The Best Recipes for Your Campfire, Stove or Barbecue by Arno & Mireille van Elst. Photography by Liesbeth Disbergen, Simone van Rees and Mireille van Elst.

Road Trip Cooking: The Best Recipes for Your Campfire, Stove or Barbecue by Arno & Mireille van Elst.

Road trips are the ultimate freedom: long roads, beautiful vistas, good conversations and singing along with the radio.

And when you choose to stop somewhere out in nature, you’ll want something tasty and nutritious to cook on your camping stove, campfire or portable barbecue. In Road Trip Cooking, Arno and Mireille of the Holy Kauw Company in the Netherlands take you along in their campervan. Their motto is simple: cooking and eating well is possible anytime, anywhere.

All recipes in this cookbook are simple to prepare and don’t require a well-equipped kitchen or well-stocked supermarket nearby. From the ultimate hangover breakfast and salad in a jar to campfire nachos and ‘apple pie to go’, these recipes make the most of classic and comfort-food dishes from around the world. Yet they only require some wood blocks, a few ingredients and a box of matches to prepare.

(more…)

A Tart for May
A Tart for May

A Tart for May, Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants by Gill Meller. Photography by Andrew Montgomery.

A Tart for May, Root, Stem, Leaf, Flower: How to Cook with Vegetables and Other Plants by Gill Meller.

Root, Stem, Leaf, Flower is a cookbook about plants—it’s about making the most of the land’s bounty in your everyday cooking.

Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially—they provide a feast of flavours, colours and textures.

Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn—apples, pears, plums—the food year is marked by growth, ripening and harvest.

(more…)

Shakshuka
Shakshuka

Shakshuka, Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue. Photography by Michelle K. Min.

Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes Hardcover – March 16, 2021

In her first cookbook, chef and physician Linda Shiue puts the phrase “let food be thy medicine” to the test. With 175 vegetarian and pescatarian recipes curated from her own kitchen, Dr. Shiue takes you on a journey of vibrant, fresh flavours through a range of spices from amchar masala to za’atar. With a comprehensive “Healthy Cooking 101” chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen.

DR. LINDA SHIUE is the first Director of Culinary Medicine at a medical center in San Francisco, where she founded and directs a teaching kitchen for patients and fellow physicians. She graduated from San Francisco Cooking School and externed at the Michelin-starred restaurant Mourad. Her food writing has appeared in publications including the Washington Post, the San Francisco Chronicle, and the New York Times.

Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes is available at Amazon.com and Indigo.ca.   (more…)