A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals [A Cookbook]

If you are looking for a new vegetarian cook book, this one has a lot going for it: Innovative, creative, mouthwatering. It makes vegetarian seem like a new idea; very little that has been done before and nothing re-hashed. Techniques, ingredient pairings and presentation are exciting. If you were falling into a rut with your vegetarian cooking, this book will sky-rocket you out of the depths.This London-based author, together with publishers Ten Speed Press, have tailored this book to the American audience. Plus Jones did a lot of the work for this, her second book, while visiting her sister who lives in California. So, you will find American names and measurements in this book. And you will be able to find most of the ingredients easily.And if you are looking for vegan recipes, there are plenty of vegetarian recipes in this book with variations for vegan."Practical" and "inspiring" are words used on this product page and I can't think of any more appropriate, and I eagerly shout, "I second the motion!"She relies heavily on nutrient rich vegetables like kale, beet, avocado, sweet potato, carrots. There is almost always a touch of sweet, like maple syrup; a bit of tang, like rice wine vinegar or lime; plenty of umami, and usually a touch of spicy heat and sometimes a bitter element. She uses plenty of textural differences--crunchy, like nuts, seeds or crispy fried veggies; and smashed, pureed and creamy, fresh, sauteed, boiled, roasted, broiled, braised. It is obvious that visual appeal is very important to her: There is always a variety of color, size and shape.Great book as a source for everyday meals: There are whole chapters that provide recipes that can be completed in 20 minutes, 30 minutes, 40 minutes. Working with these recipes, I have realized that prep time is sometimes, but not always, included in those 20-40 minute times. She advocates multi-tasking: Get something cooking, then start prepping other ingredients. She does not prep all ingredients prior to starting. Very often part of the instructions include filling a kettle with water and starting it to boil as part of her prep work. She uses the boiling water to shorten cooking times and also to blanch vegetables. (I like that technique quite a bit.)There are exact measurements in the ingredient lists. For example: "2 sweet potatoes, about 17 ounces".She implements some interesting techniques. For example: Drain a can of black beans, and dry fry them to make them crispy.There are interesting salads with unique dressings and plenty of variations. There are gratins, soups, curries, a burger and even a moussaka.There is a basic soup with a multitude of variations, and a luscious honey rye bread. You will learn to make tofu, paneer and yogurt; how to cook beans and grains.There is a breakfast chapter with smoothies, pancakes, porridge, fruit plates and more. And a dessert chapter with pudding, ice cream, cookies, brownies, bars and cheesecake.I really appreciate the "Investment Cooking" chapter: Nut butters, milks, dips and tahini, crackers, muffins, an amazing lemon and cannellini cake and a sweet potato and malted chocolate cake. There are variations for granola and cereal, and a banana breakfast bread.Her "Goodness Bowls" will have you hurrying to the kitchen to get creative: Using a grain, bean or legume as a base, you add 2 to 4 different veggies, plus something sauteed, roasted or pickled as a flavor booster, a dressing, fresh herbs, and a sprinkling of something crunchy or cheesy. The Goodness Bowls recipes are presented as lists of choices. Jones uses the same type of presentation for her 20-minute stir-fries: A main veggie, a secondary veggie, some protein (tofu, tempeh, seitan, egg, paneer), some aromatics, a rice or noodle, dressing, and a crunchy topping.Stimulating full-color pictures, but not a picture for every dish. Easy on the eye, easy to follow, easy to read type style and page layout. The index is extensive--12 pages long!*I received a free, temporary download from the publishers. I like the book so much that I have purchased my own hard copy.

My husband and I have been eating mostly vegan/vegetarian in an effort to be more eco-friendly and also healthier, but we've been having a hard time finding inspiration for our cooking. I picked up this cookbook off of Amazon after seeing it used in a YouTube video and I do not regret it. I just one month we've cooked more out of this than any other cookbook that we have owned for years.The ingredients are whole foods. Some have been new to us, like harissa and pomegranate molasses, but they were easy to find and worth adding them to our pantry. Some things she offers alternatives for, just in case you can't find them or don't want to buy them. Most of the ingredients are very cheap too. Quinoa, rice, beans, etc. My bottle of pomegranate molasses only cost me $1.69. She does use cheese in some recipes, but it's used more as an accent and if you're vegan you can just exclude it.Which brings me to my next point: this cookbook works for anyone. If you are an omnivore, you won't feel deprived of meat. As a vegetarian, I feel very satisfied by these recipes because they aren't trying to imitate what they're missing; they're just happy to make veggies the star. There are plenty of vegan recipes in here and many recipes can be made vegan just by omitting the egg or cheese ingredient. In the back of the book there is a vegan recipe index.The recipes are very flavorful and easy to make. The cookbook is arranged by the amount of time it takes to make a recipe, which is actually really useful and is part of what has made this book so accessible to use. When I don't feel like cooking much, I can turn to the 10 minute section; for days where I have more time, I don't mind turning to a section that requires more cook time.I wouldn't say this is necessarily trying to be health food, but this is one of those cookbooks where everything feels naughty, but you don't feel sad and lethargic after eating. I use her overnight oats recipe for breakfast, her at-your-desk-salad formula for lunch. We've yet to have a recipe fail us. The only area we haven't explored yet is the dessert section, though the holidays are coming and I'm sure we'll be giving a few things a try.We probably will be investing in her other cookbook here soon, but this one will serve us for a really long time!

This commentary is from my wife; I bought this book for her. She says that overall she appreciates the unique layout of the book (recipes divided up into the time it takes to cook them (20 minutes, 30 minutes, 40 minutes, etc.)) and the large number of already vegan and gluten-free recipes (not as much need to veganize or substitute when the recipe is already written for these diet-types). She says to try the Sweet Roasted Zucchini with Crispy Chickpeas and the Smoky Root Vegetable Tacos with Green Chile Salsa, two recipes she's tried already and we've liked. However, we try to eat seasonally, and many of the recipes call for tomatoes, zucchini, and other seasonal vegetables. It would be nice to see a seasonal layout for the book, too, or a section in the back that lists the recipes seasonally. Also, some of the recipes call for ingredients that seem more easily attainable or commonplace on the West Coast (Jones spent a lot of time cooking and developing recipes there), so we will either have to order online or substitute/skip.

I am trying to eat less meat. I just received this cookbook and I am excited to cook my way through. Every recipe looks like something I will like! It also looks like Anna uses relatively normal ingredients and others like sumac, etc., that I have on hand, to add to the vegetables. I made the overnight oats which I usually find boring, but with the raspberry and peach puree, it was yummy. I made the chickpea, carrot pancakes with the cottage cheese "sauce". So tasty. I didn't have all of the right ingredients, but as Julia Child said "if you don't have a certain ingredient, use something else". She gave me permission to improvise. That is what cooking is. Thank you Julia and thank you Anna for helping me cook outside the box. Your vegetarian recipes are creative.

Me encanto! Originales recetasRecetas saludables!Increible fotografia

I love this book. My husband and I have decided to go veggie but we both love food so wanted some ideas as not to get board with the same old thing and resorting to quorn mince or veggie sausages - this book is an inspiration with amazing quick fixes and tasty meals.Can't wait to cook some more from this fabulous book - veggie will never be boring again!!

il vous le faut ce livre est génial des recettes fabuleuses et plutôt simple a réaliser il y a aussi de superbes photos qui vous donne vraiment envie.donc effectivement connaitre l'anglais mais ça reste assez simple.

Intéressant livre de cuisine végétarienne, recettes originales et surtout faciles à faire

I have lots of cookery books - not all vegetarian but this has become one of my favourites. Some of the recipes have ingredients you may not have in the cupboard but they are easily sourced at your local supermarket