Tortellini Drop Soup, Little Green Kitchen | Photography by David Frenkiel
David, Luise and their three kids are a family who loves to cook together. But like most families, they still struggle to get a nutritious and delicious meal on the table every night, that also satisfies their hunger for creative, globally-inspired food. Take your own inspiration from their quest to bring joy back to the dinner table: whip up a batch of Friday Night Hulk Burgers and Sweded Fries (made with spinach, quinoa, oats and peas), Tortellini Drop Soup or Stuffed Rainbow Peppers with black rice, feta, raisins, pistachios, cinnamon and beans.
Loaded Butternut Squash Queso | Photography by Jeanine Donofrio and Jack Mathews
Known for her insanely flavourful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star.
Butternut squash becomes the best creamy queso you’ve ever eaten, broccoli transforms into a zesty green “rice” burrito filling and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family’s regular meal rotation. (more…)
Ruffage: A Practical Guide to Vegetables is not your typical cookbook—it is a how-to-cookbook of a variety ofvegetables. Author Abra Berens—chef, farmer, Midwesterner—shares a collection of techniques that result in new flavours, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between—braised, blistered, roasted and raw—the cooking methods covered here make this cookbook a go-to reference.
Spanning 29 types of vegetables—from asparagus to zucchini—each chapter opens with an homage to the ingredients and variations on how to prepare them. Over 140 photographs show off not only the finished dishes, but also the vegetables and farms behind them.
What could be simpler than an array of vegetables, a few minutes, and 1 pan?
For 30 minutes or less to about an hour, these 75 vegetarian and vegan recipes from author Rukmini Iyer let your oven do all of the work. Simply pop your vegetables into the oven and then serve! (more…)
Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet—health, sustainability, and ethics—continue to resonate with more and more people, whether or not they’re fully vegetarian.
This new edition has been completely reviewed and revised to stay relevant to today’s cooks. New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated.
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.
Jade O’Donahoo’s Eat This, My Friend is a collection of recipes for the foodie-to-be. As the market become saturated with artfully shot star-chef recipes books, O’Donahoo’s mission is to offer what she calls a moment of authenticity and calm. Eat This, My Friend is a compendium of hand-lettered and hand-illustrated recipes, all created by O’Donahoo. (more…)
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…)
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.
I’ve never brimmed with excitement at the thought of onion rings. But when the server enthusiastically praised this usually humdrum starter, I thought I’d give it a go. Who knew that onion rings would become an object of my obsession for weeks to come?
These ‘Playful Onion Rings’ are coated in chickpea batter and puffed quinoa which lend them their crunchy texture. I found myself ingesting one and then succumbing to the temptation of another and yet another. Crispy, airy and never greasy, this is a superstar dish all on its own. Sauced with a refreshing chipotle avocado dip as well as a spicy mayo dip, these vegan and gluten-free onion rings transformed into something unmistakably scrumptious.
This dream inducing and divine creation is courtesy of Pure Kitchen Ottawa. And it was the best thing I ate this month.