When I first received the book, it reminded me of a book I already had, but I couldn't remember which one. After reading the introduction, it became clear that it was The Moosewood Cookbook, and that this book had partly inspired Jutka to write her own cookbook.
The Living Kitchen is quite different from most other cookbooks as it not only details some delicious, organic, vegetarian recipes, but it also tells a story...
"Jutka has run the restaurant at the Harduf Kibbutz, Israel, for twenty years. This wonderful cookbook was born from her philosophy of sharing her recipes whenever asked, and the enthusiastic demand of her customers. The dishes are interspersed with captivating personal anecdotes telling of the inspirations behind her nourishing cuisine and her Rudolf Steiner-inspired philosophy of food.
The Living Kitchen offers colourful meals for children, feasts for family and friends, warming winter soups, fresh summer salads, meals for the week using seven different whole grains, plus advice on nutrition and on planning balanced meals that will nourish body, mind and spirit.
All the recipes are kosher and vegan recipes are indicated."
I found the book a little 'hippyish' in places, but not in a bad way! It contains a varied and eclectic mix of recipes, from Hungarian to Indian, which are listed by cuisine or menu rather than course or the main ingredients used. I initially found this a little strange and confusing, when I was looking for particular recipes to try out, but it does fit in with the narrative aspect of the book.
The recipes use easy-to-find ingredients and are all simple to follow with straight forward instructions in metric and imperial/cup measurements. Due to the organic nature of the book, all of the ingredients used are fresh, so some of the recipes might take a little longer than normal to prepare, if you're used to using convenience products. I would recommend the book to existing Moosewood and whole-food fans, plus anyone who receives an organic fruit and vegetable box or grows their own fruit and veg.
Visit The Living Kitchen Blog for more recipes from the book. You can buy the book from Floris or n Amazon. I also have a copy of the book to give away, so if you like the sound of it, be sure to enter the competition below.
Here's one of the recipes I tried (and the whole family enjoyed): Peppers stuffed with feta and ricotta*...Pin It
Preheat the oven to 150C (300F)
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|© Peppers stuffed with feta and ricotta|
Preheat the oven to 150C (300F)
- 2 medium onions, chopped or 2 leeks, finely sliced
- 100g/3oz mushrooms sliced
- 2 small carrots, grated
- 1 large courgette, grated
- 3 cloves of garlic, crushed
Fry the onions or leeks for 5 minutes. Add the other ingredients and keep frying for 5 more minutes.
- 200g/7oz feta cheese, grated
- 300g/10½ oz ricotta or labane
- 2 eggs, beaten
- half a bunch of dill, finely chopped
- 6 red or yellow peppers
Mix [above ingredients] in a bowl. Add the fried vegetables to the mixed cheese and eggs.
Cut the peppers in half lengthwise and take the seeds out. Fill the two halves with the cheese vegetable mix and place on an oiled baking pan or tray.
Bake for 20-25 minutes, until the filling turns golden brown.