While there are always new vegetarian cookbooks being published, in the last twelve months I’ve seen a lot more cookbooks that focus on creative ways to prepare vegetable-based main dishes that can be enjoyed by both vegetarians and carnivores. These two are favorites of mine.
Hugh Fearnley-Whittingstall is notorious as the chef-star of Britain’s Cook on the Wild Side, aired on the BBC from 1995-1997, where he cooked and ate foods plucked from the countryside, including roadkill. He’s since evolved into an advocate of ethical, sustainable production methods and simply eating less meat and fish. Accordingly, his latest cookbook, River Cottage Veg, uses no meat products. He does use dairy, cheese and eggs, but as he notes in the introduction, a vegan substitute can easily be used for most of these ingredients for those so inclined. Of the recipes I’ve tried from this book, I loved Kohlrabi “Carpaccio”, very thinly sliced kohlrabi with shavings from a hard goat cheese, sprinkled with a little lemon juice, olive oil and fresh thyme, and the Leek and Cheese Toastie, sautéed leeks mixed with a little cream and cheddar over toasted sourdough bread. I intend to try the Chard and New Potato Curry next. At Main, Recent Arrivals 641.5636 F3121R
The Fresh & Green Table, by Susie Middleton, has a few recipes that include small portions of meat or seafood, but her intention is to move vegetables to the center of the plate. In the introduction she says, “Learning to cook vegetables deliciously means you will eat more of them.” The Savoy Cabbage, Apple, Onion & Gruyere Rustic Tart has a buttery crust enclosing browned cabbage and caramelized onion, topped with sautéed apple slices and cheese. Served with a green salad, it made a great supper. Next on my list to try is Sweet Potato, Spinach and Caramelized Leek Gratin. At Main, Recent Arrivals 641.5.65 M846FG --Noreen in Reference