Hummus Where The Heart Is - A Review & Give-away

Hummus Where The Heart Is by Dunja Gulin, is a cook-book with a difference, as all the recipes are for, or involve, hummus! The book itself is a cute little number, with a heart shape cut out of the front  cover, which makes it an ideal gift for hummus lovers.

The humble hummus has become an essential item for vegetarians and vegans alike, but the shop bought stuff is not a patch on the homemade variety, not to mention being vastly over packaged and over priced! This book contains an amazing array of cheap, quick and easy to follow hummus recipes, including some using pulses other than chickpeas and others using vegetables to replace the pulses.

Of course, many of Dunja's recipes are still suitable for serving as a dip with breadsticks or slathered on bread(such as onion jam hummus, curry-spiced hummus and a baked aubergine variety), but some of her recipes are meals in their own right rather than just a dip, snack or side dish. Hummus Where the Heart Is also has a chapter on dippers, which covers recipes for focaccia, pittas and sesame grissini. I particularly like the ideas for using up left-over hummus which includes burgers, pizza and stuffed courgettes, but was slightly wary of the hummus dessert and baking recipes! I'll definitely give the fudge cookies a go though.

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Sri Lanka: The Cookbook - Review & Giveaway

I've only recently discovered the joys of Sri Lankan food, so I was delighted to be offered a copy of this book for review. Sri Lanka: the Cookbook gives a comprehensive introduction to Sri Lankan cuisine and explains the ingredients and cooking techniques.

Written by husband and wife team Prakash Sivanathan and Niranjala Ellawala, the book shows their knowledge of and passion for the cuisine of their former homeland:

“My wife and I have lived in London for many years, but I was born a Tamil in the Jaffna peninsula in the north of Sri Lanka, and Niranjala is a Sinhalese from the south. Between us, we have a deep understanding and love of the unique styles of cooking that together make up our island’s cuisine. We hope this provides a record of Sri Lankan history and diversity for generations to come.”

One thing I must say is that this probably isn't a book for novice cooks as the ingredients lists tend to be longer/more exotic and some of the recipes are a little more complicated than other books I've reviewed. You also need to be fan of coconut/coconut milk as similar to Thai food, these feature heavily. Having said that, if you already have a well-stocked spice rack and are used to cooking Indian or Thai food, I'm sure you'll love this book.

I also need to point out that this is not an exclusively vegetarian book, but as Sri Lankan food is naturally vegetarian-friendly, many of the recipes are either vegetarian, pescatarian or easy to adapt. All of the recipes are marked as to their suitability for vegetarians, but I did notice a few non-vegetarian (fish-derived) ingredients in some of these. They are easy to omit though, without losing any the authentic flavour of the dishes.

I've only tried out a few of the recipes so far, but I particularly liked the pol roti (spicy, coconut flatbreads) and poosanikai kari (pumpkin curry), both of which were fairly easy to make, but tasted very different to the Indian-style food I often cook.

SRI LANKA: THE COOKBOOK is published by Frances Lincoln, 6th May 2017, RRP £20.00
Also available from Amazon and other book shops.


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The Vegetarian Italian Kitchen - Review & Give-Away

I don't actually blog many Italian-inspired dishes, but I do cook quite a few simple and rustic Italian dishes at home. That's why I was quite excited to receive a copy of The Vegetarian Italian Kitchen by Italian born author and journalist, Veronica Lavenia. This book isn't full of fancy ingredients and celeb-chef anecdotes. It's a book written with a passion for simple, healthy and easy-to-prepare vegetarian food.

"The Vegetarian Italian Kitchen represents the true contemporary culture of Italian homemade cooking that is both healthy and affordable for everyone."

The book is arranged in seasons, so is great for anyone who receives an organic vegetable box or has a kitchen garden or allotment. Not every recipe is illustrated, but each recipe is made from wholesome, fresh ingredients. Some of the specialist pasta shapes might be hard to come by in the UK, but I don't see why they can't be swapped for a penne, spaghetti or macaroni, if that's what you have in the cupboard!

Some recipes are vegan (or can easily be adapted by omitting the cheese!) and gluten free too, although, unfortunately, the recipes don't indicate this. Another small gripe, is the inclusion of non-vegetarian cheeses, such as Parmesan, but again, these are easy to substitute.

As usual, I had to try out several recipes, before posting my review. I really enjoyed eating the carrot and dried fruit salad as a side with the baked oven anellini. Both really easy to prepare using seasonal ingredients, but very tasty too.

If that's whet your appetite, I have a copy of The Vegetarian Italian Kitchen, published by New Holland Publishers, to give away.

Just enter your details on the Rafflecopter widget below and leave me a comment, telling me your favourite Italian dish. Competition closes at 12.00 am on Sun 10th July. UK ONLY.

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The Hungry Student Vegetarian Cookbook: A review and giveaway

My children are growing up way too quickly; Miss O has finished her GCSEs and has started at 6th form college (she's studying for A Levels in English, History, Drama and Art History, if you're interested!) and Miss K has just started her GCSEs in year 10.
If all goes well with their studies, it won't be long until they leave for university. Like most parents, I worry about how well they'll cope in the big, wide world, despite the fact that they have both helped me with shopping, cooking and household chores since they were little (sometimes reluctantly, sometimes willingly!).

With this in mind, I was glad to be able to review The Hungry Student Vegetarian Cookbook, as it seems like a great book to give to vegetarian teenagers or young adults who can cook more than beans on toast, but aren't quite ready for Ottolenghi. The book contains a wide range of cheap and simple to cook dishes, including breakfasts, lunches, main meals and desserts...plus a few cocktails too!

...The Hungry Student Vegetarian shares more than 200 quick and cheap meat-free recipes that are so tasty, even hardened carnivores will keep turning up for dinner. There are also indispensable tips on budgeting, lunchbox ideas, healthy eating and how to get creative with leftovers. All the recipes in this book are balanced for a healthy vegetarian diet, and they each have an affordability stamp to help with budgeting as well as detailed instructions to make them accessible to even the most novice cook. 

I do have a couple of criticisms of the book; one is that most recipes feed four people, rather than one or two; I can't imagine that my girls are going to find three fellow veggies to share food and cooking with, although this would obviously make their living costs much cheaper. The other thing I noticed was that quite a wide array of herbs, spices and curry pastes are suggested in different recipes. I find curry pastes are pretty expensive and don't keep well compared to whole or ground spices, so I'd suggest investing in the basic spices - cumin, coriander, garam masala, turmeric, cinnamon and paprika - rather than buy curry pastes.

Having said that, I love the handy tips at the start of each section, they really are worth reading and set this book apart from other budget-friendly/student cookbooks.

I set 14 year old Miss K the challenge of cooking one of the recipes from the book by herself. She chose the Cheddar burgers with cucumber salsa. These burgers are mainly made from beans, cheese, carrot and onion, so with the salsa and a bread roll, they are budget-friendly and cover all the food groups. Miss K made them easily and with the use of a burger press, they held together well, were simple to cook and tasted really good.

The Hungry Student Vegetarian Cookbook: More Than 200 Quick and Simple Recipes, Published by Spruce, £7.99, www.octopusbooks.co.uk 

I have two copies of the book to give away. Just tell me your favourite cheap-and-cheerful/student dish in a comment below, using the Rafflecopter widget. UK ONLY. Closes midnight Sunday 27th September.

You can find my own student recipe ideas and tips here.

Integrity Statement
I received a complimentary copy of the book for the purpose of this review and two copies to give away. All views expressed are genuine.

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Mildreds: The Vegetarian Cookbook - A review & give-away

A few years ago, I had a wonderful meal at Mildreds vegetarian restaurant in London's West End. There are no exclusively vegetarian restaurants where I live, so it's always a real treat to be able to choose anything from a menu, without scrutinising it for traces of chorizo or anchovy!

I recently found out that there's now a Mildreds cookbook, packed full of recipes for the sort of homely dishes served in the restaurant, including some of their classic starters, mains, mezze dishes and desserts. These are mainly a mix of Mediterranean, Middle Eastern and Asian-inspired recipes...just the sort of meals I love to both cook and eat.

"An exciting new cookery book from the popular vegetarian restaurant, Mildreds: The Vegetarian Cookbook has something for everyone. Whether you are a vegetarian, or are trying to cut down on your meat intake, the international influences in these recipes promise variety and flavour."

Once I'd had a quick browse, I was really excited to get cooking. First on the list was the vegan chocolate and peanut butter brownies, which tasted as good as they sounded. I then made the halloumi, courgette and mint fritters and the roast pepper and black olive lahmacuns (Turkish pizzas) which turned out really well, as you can see below.

I loved the book and it's one I'll definitely be returning to time and time again. The recipes are clearly laid out, easy to follow and use fresh and seasonal, mainstream ingredients, available from most supermarkets. They're marked with a V for vegan recipes and GF for gluten-free, but most recipes also include a vegan option if they contain eggs or dairy. Due to the unpretentious and fuss-free nature of the recipes, I would particularly recommend this book to new or young vegetarians, meat reducers and vegetarian families, who want to cook simple, quick and tasty, vegetarian food. 

For recipes and news from Mildreds, do pop over and take a look at their blog. 

Mildreds: The Vegetarian Cookbook by Mildreds, Photography by Jonathan Gregson, Published by Mitchell Beazley, £25, http://www.octopusbooks.co.uk/

I have a copy of this fabulous book to give away (UK ONLY). Just tell me your favourite vegetarian meal in a comment below and add your details to the Rafflecopter widget. Competition closes 12:00 am 16th June 2015.

Integrity Statement
I received a complimentary copy of the book to review and one to give-away. All views expressed are my own.

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Gaia's Feasts - A Review, a Recipe and a Special Offer

As I'm sure you know, I love cookbooks, so I jumped at the chance to review a copy of Gaia's Feasts, by Julia Ponsonby. This book is quite different to most cookbooks, as each recipe is formatted to make either a family meal or a feast for up to 50!

"Filled with delicious recipes and mouth-watering pictures, this book is a must-have for anyone who loves exciting, tasty and original vegetarian food. Alongside the quantities needed for cooking for a group of 4-6 family members or friends, Gaia’s Feasts offers the unique option of scaling up the recipes in order to cook for groups as big as 50, making it ideal for large family gatherings or community events."

The recipes featured in Gaia's Feasts also follow several key themes, including:

• Food and the environment
• Slow Food and Local Food movement
• A celebration of food

There is a good balance of vegetarian, vegan and gluten-free recipes (plus handy tips and variations), mainly based around cheap and easy-to-find, wholesome ingredients. I have tried out a couple of recipes from the book and both turned out looking pretty much like the illustrations in the book, which is a good sign that quantities and cooking times are reliable. 

SPECIAL OFFER: You can get your hands on your own copy of Gaia's Feasts for just £13.99 (30% off the RRP) and free delivery in the UK using this exclusive voucher code: WDEAWAF14 at Green Books. Offer valid 2nd December to 17th December 2014.

My family all enjoyed the following Walnut and Fig Loaf (although I swapped the figs for cranberries as suggested as an option in the recipe). This slightly sweet and nutty loaf would be great with cold Christmas left overs such as nut loaf, salad and cheeses...

Walnut & fig (or cranberry or apricot) bread

Ruth Rae’s light brown, fruit-and-nut dappled bread is delicious with cheese and can also be served at teatime with jam and honey. It also provides the opportunity to experiment with a little decorative knife work – which is something Ruth is well practised at! Simply cut through the floured surface of the rising bread using a sharp knife (which could be serrated or just very sharp – some people use a scalpel). You’ll also need swift, confident strokes – and a clear, simple concept.

For 1 loaf                                                                                       For 6 round loaves
300g (10oz / 2 cups) strong white flour                                        1.8kg (4lb)
150g (6oz / 1¼ cups) wholewheat flour                                        900g (2lb)
55g (2oz / ½ cup) golden walnuts                                                 350g (12oz / 3 cups)
85g (3oz / ½ cup) dried figs (or dried cranberries or apricots) 500g (1lb / 3 cups)
1 tsp dried yeast or 10g (1/3-½oz / 2 tsp) fresh yeast                2 tbsp dried or 75g (2½oz) fresh
300ml (10fl oz / 1 cup + 2 tsp) warm water                                 1.5l (2¾ pints / 3½ US pints)
1-2 tbsp olive or sunflower oil                                                       100ml (3-4fl oz / ½ cup)
1 tsp molasses                                                                               2 tbsp
1 tsp salt                                                                                          2 tbsp

1. Preparing the fruit and nuts: Just cover the dried fruit with hot water and soak for 30 minutes (figs or apricots) or 10 minutes (cranberries). Meanwhile, chop the walnuts roughly with a knife – each walnut half will go into about 4-6 pieces. After soaking, drain the softened fruit, reserving the water to go into the dough. Chop the figs or apricots) into small chunky pieces (about 1cm / ½" wide). Remove the woody stalk part of the figs if it’s tough.
2. Measure 250ml (9fl oz / 1 cup) of warm water into a jug and stir in the molasses and the dried or crumbled fresh yeast. If using dried yeast, leave to froth up; with the fresh yeast, simply stir until dissolved. Easy-bake or fast-acting yeast can go in with the flour or with the water.
3. In a large bowl, combine the flours, salt, and chopped fruit and nuts.
4. Stir in the yeasty water, the rest of the warm water and the oil. Mix until you have a soft dough and all the ingredients are evenly distributed. Knead gently on a floured surface or in the bowl for a few minutes until fairly smooth, then return to the bowl to rise. Using a (dedicated) plant mister, spray the top with water to prevent it drying out, or cover the bowl loosely with a lid or tea towel. Leave to rise in a warm place for an hour.
5. When the dough has doubled in size, tip it on to a lightly floured surface and ‘knock back’. Knead lightly and then divide into 6 if you are making the large quantity, then knead each ball again. Shape into rounds or ovals. Keep the joints at the bottom and make sure the top skin has not been over-stretched: if there is any sign of surface splitting, loosen it with a little gentle rocking, or let it rest and then knead again in a few minutes, being careful not to shape it too tightly.
6. Place the round cushions of dough on a baking tray, either floured or lined with baking parchment. If you’re making more than one loaf, they should be placed about the width of your hand apart, to allow for spreading as they rise. Spray (or paint) with water and dredge with flour for a dusty finish. Use a sharp knife to cut a few criss-crossed lines at 2-3cm (1") intervals and about 2-3mm (1/8") deep – these will open up as the bread rises, creating an attractive textural contrast. Ruth also likes to cut a simple leaf-vein or ‘winter tree’ design into her loaves – a real classic for artisan bakers. Leave the bread to rise in a warm place for about 40 minutes.
7. Pre-heat the oven to 180°C (350°F / Gas Mark 4), 10 minutes before the bread is ready to go in.
8. When ready to go in the oven, the bread will have doubled in size. If you press it with a finger, the dough will be slow to spring back. Any sign of dimpling on the surface means it has over-risen, so rush it into the oven. It is better to put it in the oven when still – just – on the rise, so that its last burst of rising is stimulated by the heat of the oven. Bake mid-oven for about 45 minutes. Test by turning over and knocking: the loaf should sound hollow. Cool on a wire rack.

Recipe used with kind permission from Gaia's Feasts, by Julia Ponsonby, published by Green Books. 

Integrity Statement

I received a complimentary copy of Gaia's Feasts to review. All views expressed are my own and those of my family.

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Fragrant Heart: A Tale of Love, Life and Food in South-East Asia - A review

Food and travel are two of my favourite things, so when Miranda Emmerson, author of Fragrant Heart, asked me to take a look at her latest book (a memoir about...you guessed it...food and travel!), I was very happy to do so. I received my copy just a few days before going on holiday to Portugal, so I read the book lying under the Portuguese sun. A perfect combination!

Fragrant Heart tells of Miranda and partner Chris's travels through China, Vietnam, Cambodia, Thailand and Malaysia during a 'gap year' which they decide to take before settling down to start a family (they've since had two children). Miranda, a  regular contributor to BBC Radio 4, interweaves her exotic travelogue with tales of her family background, her relationship with Chris and her worries of renting her house out, back home in Wales. 

The book takes the reader on an adventurous journey through S.E Asia, painting a picture not only of the sights of interest, but also of the culture, history, art, politics and cuisine of each region. Some parts of the book are touching, some fascinating and some are laugh-out-loud funny. 

Miranda, a long time vegetarian, struggles to find 'safe' food in countries which regard meat and fish an essential part of any meal...

"Are you a vegetarian? Want some advice? Don't go to China. No. Wait. Scrub that. Do go to China. Just don't try to be a vegetarian once you're there."

Detailed descriptions of the foods they discover on their travels are so vivid that you can almost smell the food cooking and taste the flavours as you read...

"Bolou fan is a sweet and sticky and imparts a feeling of childish decadence to any meal. A whole pineapple is served to the table stuffed with berry-black, steamed short rice. Lifting the spiky lid you uncover a pirate's chest of delight. Candied peel curls in little crystalline caterpillars on top of glistening, sugary delight."

Although not a cookbook, each chapter ends with one or two recipes from the region with both a meat-based and a vegetarian version of each recipe. I tried out the rather confusingly named fish-fragrant aubergine, which contains no fish at all! Fish-fragrant apparently describes the combination of seasonings which would traditionally be served with fish, but work equally well with vegetarian and vegan dishes:

Yuxiang Qiezi or Fish-Fragrant Aubergine (Vegan)

Sichuan cuisine is full of different preparations, ways of cooking things and sauces to cook them in. Fish-fragrant is a description given to this particular sharp and sour sauce classically served over aubergine. There are no fish products used in it. It is very spicy, so cautious first-time cooks might want to halve or even quarter the amount of chilli bean sauce they put in. Served over boiled rice with a handful of chopped spring onions and maybe some nuts on top, I think it makes the perfect winter lunch.

Serves 2 
Preparation and cooking time: 30 minutes

• 5 Sichuan peppercorns 
• 2 small aubergines 
• 2 tbsp groundnut oil 
• 3 garlic cloves, chopped 
• 2-cm piece of ginger, finely chopped

Sauce:

• 1 tbsp Shaoxing rice wine 
• 2 tbsp Chinkiang black rice vinegar (available from most Asian grocers)
• 2 tsp sugar 
• 1 tbsp light soy sauce 
• 1 tbsp dark soy sauce 
• 2 tbsp chilli bean paste (this can be found in Asian grocery stores and some supermarkets, under the Lee Kum Kee brand) 
• 3 tbsp vegetable stock 
• 1 tsp cornflour

Garnish:

• 3 spring onions, sliced

Toast Sichuan peppercorns in a dry frying pan for a minute and then crush. Set aside.
Make the sauce by mixing the rice wine, vinegar, sugar, soy sauces, chilli bean paste, stock and cornflour together in a small bowl.
Cut aubergine into bite-sized cubes.
Heat the groundnut oil in a wok over a medium to high heat. Add the aubergine and stir-fry for 3 minutes or until the outsides have browned. Add the garlic, ginger and reserved ground peppercorns and stir-fry for another 30 seconds. Pour the sauce over the aubergine mixture and cook on a medium heat for 4 minutes, until the sauce has started to thicken.
Remove from heat and serve with spring onions sprinkled over.

I couldn't find rice wine, so left this out. The resulting dish was amazing, if a little on the spicy side, as I used the full 2 tbsp of chilli bean sauce; I made 2 versions: one as above and one with Quorn and mushrooms, which were equally tasty. Miranda recommend using different combinations of vegetables depending on which you prefer.

Fragrant Heart: A Tale of Life, Love and Food in Asia by Miranda Emmerson is published by Summersdale and is available from Amazon  and all major bookstores. 

I have a paperback copy of the book to give away. Just enter the Rafflecopter below by Midnight on 22nd May:

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The Vegan Pantry - A review

The Vegan Pantry is a varied collection of 60 recipes from chef, teacher and nutritionist Dunja Gulin. The book is well illustrated and the recipes are easy to follow. It features an introduction to vegan cooking basics and pantry staples, as well as a step-by-step guide to soaking and cooking pulses and making your own vegan cheese and nut milk. The book includes ideas for breakfasts, snacks, soups and desserts as well as main meals; the recipes are nutritionally balanced and on the healthy side of vegan! I particularly enjoyed the Macedonia-style baked beans (although I cheated and used tinned beans rather than dried!).

"Featuring 60 recipes...from tofu scramble and spicy potato strudel, to simple fun food for every day, such as spicy burgers with wedges. Stylish dishes, such as dark chocolate tart, make vegan entertaining easy. Also included are instructions on how to make nutritious nut milks and cheeses."

Although the book is marketed at new vegans, as a long-standing vegetarian (who probably cooks 2-3 vegan main meals a week), I would suggest that it might be better suited to slightly more established or adventurous vegans, who don't like to rely on convenience products. Many of the recipes feature tofu or seitan, gluten-free and sugar alternatives, and some more unusual ingredients such as umeboshi paste and kombu seaweed. 

Some of the recipes involve a fairly wide range of ingredients and take a little while to prepare, so this probably isn't the book for busy vegan parents, however, if you have the time to cook from scratch most of the time, like entertaining and enjoy modern vegan food, then this would be a great addition to your cookbook collection. It would also be a good purchase for vegetarians who want to reduce their dairy/egg intake, as well as those omnivores who want a expand their collection of healthy, low-fat/whole-food recipes.

The Vegan Pantry by Dunja Gulin (photography by William Reavell) is published by Ryland Peters & Small and is available from rylandpeters.com.
Integrity Statement
I received a complimentary copy of The Vegan Pantry to review. I did not receive payment, and the views expressed are genuinely those of myself and my family.

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The Best New Vegetarian Cookbooks: Review & Gift Guide

As Christmas is just around the corner, I thought I'd post a round-up of some of my favourite new(ish) vegetarian cookbooks. I've included books which I think would make great presents for foodie friends or family. So, if you're stuck for gift ideas, take a look...

World Food Cafe: Quick and easy recipes from a vegetarian journey by Chris and Carolyn Caldicott 

This beautifully illustrated book tells a story of a journey through many different countries, bringing the best vegetarian recipes from each region together. Recipes include delicious breakfasts, soups and main courses, with the odd cocktail thrown in! Although the recipes mainly use easy-to-find ingredients, this book may be suited to slightly more adventurous cooks, as a wide range of herbs, spices and condiments are used, which would be expensive to buy if you didn't have any to start with.

"After twenty years of squeezing in trips abroad at the same time as running the World Food Café, Chris and Carolyn Caldicott decided to take a sabbatical so that they could go on longer journeys in search of new recipes. This book brings together the recipes they collected from home kitchens, street stalls, restaurants and roadside cafes, alongside atmospheric photographs and travellers’ tales."

I loved the recipes from the more exotic countries such as Cuba, Bhutan and Laos, as I had very little idea on the cuisines from these regions. This would make an ideal gift as the anecdotes about each country make it a great read and not just a recipe book.

DISCOUNT CODE: To order World Food Cafe: Quick and Easy: Recipes from a Vegetarian Journey pub by Frances Lincoln at the discounted price of £16.00 including p&p* (RRP: £20.00), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG43. *UK ONLY - Please add £2.50 if ordering from overseas.

The Adventurous Vegetarian: Around the World in 30 Meals by Jane Hughes

Coincidentally, I was sent a copy of this book to review soon after the previous book. Like the World Food Cafe, this book takes the reader on a culinary journey around the world and also includes a narrative about each country's traditional foods. The Adventurous Vegetarian differs by presenting the recipes from each region as a menu, so there is at least one starter, main course and dessert for each country.

It also includes a wide range of recipes which have been adapted from traditional meat-based recipes, such as a vegan recipe for Australian Lamingtons, a Vegetable Rendeng from Malaysia and a Vegetable Oil Down from Grenada. This book contains a large number of vegan recipes, so would be ideal for aspiring vegans, or for those who only eat egg/dairy products occasionally.

"Working with vegetarian groups and societies from around the globe in order to discover their most popular and delicious dishes, this beautifully illustrated book provides the reader not only with tried-and-tested, step-by-step instructions on how to cook up thirty complete meals from thirty different countries across the world but also with a brief history of vegetarianism in that country..."

DISCOUNT CODE: Save £10 off the RRP of The Adventurous Vegetarian by visiting http://shop.newint.org/uk/the-adventurous-vegetarian.html and entering the code VEGGIE at the checkout.

The Vegetarian Pantry: Fresh and modern meat-free recipes by Chloe Cocker and Jane Montgomery

I reviewed this book earlier in the year and have enjoyed cooking a variety of recipes from it. As I mentioned before, this book contains a lovely mix of Mediterranean and Asian inspired vegetarian recipes, which are fairly quick easy to prepare and would go down well with all the family. I particularly like the breakfast section, as not many vegetarian cookbooks seem to include breakfast recipes.

Veggiestan: A Vegetable Lover's Tour of the Middle East by Sally Butcher

I received this book last Christmas and have cooked many different recipes from it throughout the year, as I love Middle Eastern food. The book includes a wide range of breads, meze dishes and main courses, flavoured with fragrant herbs and spices. Each chapter starts with an introduction about the main ingredients, the history of the dishes included and an explanation of the cooking methods used, which is very useful for those who are not familiar with cooking Middle Eastern dishes.

The Great British Bake Off: Learn to Bake by Linda Collister

OK, this book is a bit of a wild card, as it's not specifically a vegetarian cookbook. However, as it mainly features cakes and bake recipes, it is, by it's nature, mainly vegetarian. I've added this book as Miss Kahonie was bought it for her 12th birthday this year, and has successfully baked several recipes unaided...my favourite being the most delicious chocolate brownies I have ever tasted!

While this is not a children's cookbook, its step-by-step recipes with cooking tips and clear illustrations are great for young, inexperienced or novice bakers, who will be able to produce some great results with little time and effort. Those recipes which do include meat (eg: toad in the hole) can be easily adapted for vegetarians, however due to the use of dairy products and/or eggs in most recipes, this isn't a book I would recommend to vegan bakers.

Integrity Statement
I received a copy of the first three books to review, the other two books were gifts which I was not asked to review. I did not receive payment, and the views expressed are genuinely those of myself and my family.

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Grills Gone Vegan - a review and a recipe for Portobello Bruschetta

I'm slightly ashamed to admit that, until recently, I didn't own a single exclusively vegan cookbook. To put this misdemeanor to rights, I was only too happy to take a look at the recently published Grills Gone Vegan by fellow blogger (and cookbook writer) Tamasin Noyes, to get some new ideas on vegan grilled/barbecued foods to add to my repertoire...and my blog!

The book contains a good range of vegan dishes including snacks, main courses and desserts. Each recipe give an option for indoor or outdoor/bbq cooking, so you can still recreate your favourite dishes on the George Foreman grill or using a griddle pan, if the weather isn't great (do note that grilling in the US refers to barbecuing or griddle cooking, not cooking under the grill - which they call broiling!)

On first inspection, some of the recipes looked a little scary, as many of them contain ingredients which I am unfamiliar with such as seitan, liquid smoke and tempeh, however, there is a useful glossary in the book which describes each of the more unusual ingredients, so I'm sure that the recipes could be adapted to use ingredients more readily available in the UK, if you don't have access to a big health food store.

As some of the recipes take quite a while to prepare, I would recommend this book for more experienced vegetarian and vegan cooks, rather than newbies! 

Here's one of the more simple recipes which I tried out from the book, and the whole family enjoyed:

Portobello Bruschetta*

Serves 6

• 12 oz/300g portobello mushrooms, stemmed and cut into 1/2-inch-thick slices (I used chestnut mushrooms)
• 2 red bell peppers, cut into 1/2-inch-thick rings
• 2 shallots, cut into 1/2-inch-thick slices
• 2 teaspoons minced capers
• 2 teaspoons balsamic vinegar
• 1 teaspoon minced fresh thyme, or 1/4 teaspoon dried
• Pinch ground cayenne
• Pinch ground pepper
• 12 slices French bread, about 1 inch thick
• 2 teaspoons extra-virgin olive oil

Outdoor Method
Cover a small section of an outdoor grill with foil and lightly mist it with cooking spray. Preheat the grill to medium-high heat. Lightly oil the uncovered section of the grill with canola oil. Put the mushrooms on the grill and cook until marked, about 5 minutes. Turn over and cook until the other side is marked, about 5 minutes.

©

Transfer the mushrooms to a medium bowl. Put the bell peppers on the grill. Put the shallots on the foil. Close the grill and cook until the bell peppers are marked on the bottom, 4 to 5 minutes.

Chop the (cooked) bell peppers and shallots. Put the mushrooms, bell peppers, shallots, capers, vinegar, thyme, cayenne, and pepper in a medium bowl and stir gently to combine.

Put the bread on the grill and cook until marked on the bottom, 2 to 3 minutes. Transfer to a serving platter and top evenly with the mushroom mixture. Drizzle with the oil and serve.

Indoor Method
Preheat a grill (griddle) pan or (George Foreman-style) electric grill to medium-high heat. Lightly oil the grill with canola oil. Put the mushrooms on the grill pan or grill and cook until marked, about 8 minutes. Turn over and cook until the other side is marked, about 6 minutes. (If using an electric grill, keep it open for all the vegetables and cook a few minutes longer if necessary.) 

Put the bell peppers and shallots on the grill pan or grill and cook until marked on the bottom, about 7 minutes. Proceed with the recipe as directed above.

*Recipe and book image reproduced with kind permission from Grills Gone Vegan published by www.bookpubco.com.

Integrity Statement
I received a copy of Grills Gone Vegan to review . I did not receive payment, and the views expressed are genuinely those of myself and my family.

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The Vegetarian Pantry - a review

If I ever published a vegetarian cookbook, it would probably look something like The Vegetarian Pantry. The book contains a lovely mix of Mediterranean and Asian inspired vegetarian recipes, which are generally fairly easy to prepare and would go down well with all the family. 

The recipes don't contain any weird or wacky 'health-food' ingredients, so this would make a good book for new vegetarians or people cutting down on the amount of meat they eat. Many of the recipes offer a gluten free alternative, but most also contain dairy and/or eggs, so this book probably wouldn't suit the average vegan. 

I especially liked the 'small plates' section as we often cook a selection of meze style dishes for a weekend meal. The book also contains a range of recipes for breakfasts, soups, salads, main courses and desserts and is visually appealing with a full page image for each recipe.

I've tried out a few recipes from the book and I love the variations offered for each recipe. With the able assistance of Miss K. We made the courgette fritters and the halloumi goujons. Although, not the most healthy options from the book, they were delicious and quite straightforward to prepare.

Courgette Fritters with Minted Yogurt

These fritters are perfect for enjoying with drinks. We like them made with courgettes but you can use carrots, beetroot or onions, if preferred. You can add feta, herbs, spices and chilli for extra flavour – just experiment with whatever you find in your fridge.

• 250 g/3 cups grated courgette/zucchini
• 4 spring onions/scallions, finely sliced
• grated zest and freshly squeezed juice of 1 lemon
• 1 teaspoon vegetable oil, plus extra for deep-frying
• 3 tablespoons gram/chickpea flour
• 1 teaspoon baking powder
• sea salt 

For the minted yogurt

• ½ English cucumber, deseeded and grated
• 200 g/1 cup thick plain yogurt
• ½ garlic clove, crushed
• a handful of fresh mint, chopped
• a squeeze of fresh lemon juice
• ½ teaspoon sugar
• salt and freshly ground black pepper

Makes 4 servings 

How they should look!

To make the minted yogurt dip, put the grated cucumber in a strainer set over a bowl and leave for 10 minutes to drain any excess liquid. Alternatively you can squeeze out any liquid in
a clean kitchen towel. 

Put the drained grated cucumber in a bowl with the yogurt. Add and stir in the crushed garlic and the chopped mint. Add a squeeze of lemon juice, sugar and season well with salt and pepper. Taste and adjust the seasoning with more lemon juice, sugar or salt if necessary.

To make the fritters, sprinkle the courgette/zucchini with salt and put it in a strainer set over a bowl for 10 minutes to draw out any moisture. Alternatively you can squeeze out any liquid in a clean kitchen towel. 

Put the drained grated courgette/zucchini in a bowl, add the spring onions/scallions, lemon zest and juice and teaspoon of vegetable oil, and stir till thoroughly mixed. Combine the gram flour and baking powder, sprinkle them over the vegetables, then stir until well combined.

...and our version, slightly larger and browner!

These fritters are best made in a deep-fat fryer. If you don’t have a deep-fat fryer, put about 2 cm/3⁄4 inch of oil in the bottom of a wok. Heat the oil until it is hot but not smoking. Drop teaspoons of mixture into the oil and cook for about 2 minutes until they are crisp and golden.
Remove the fritters with a slotted spoon and drain on paper towels. 

Sprinkle the fritters with sea salt while they are still hot. The fritters are best served immediately but will keep for a short time in a warm oven.

The Vegetarian Pantry by Chloe Cocker and Jane Montgomery (Photography by William Reavell) is published by Ryland Peters & Small at £16.99 and is available from www.rylandpeters.com.

Integrity Statement
I received a copy of The Vegetarian Pantry to review. I did not receive payment, and was not required to write a positive review in return. The views expressed are genuinely those of myself and my family. 

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Tibits: At Home - a review and giveaway

Tibits, the Swiss-based vegetarian restaurant chain, have recently published their first English language cookbook: Tibits at Home: stylish vegetarian cuisine. The book includes recipes for a variety of dishes served at the restaurants, from seasonal soups, salads and sandwiches to delicious drinks and desserts, around 80% of which are vegan.

Although, I've never been to Tibits' London restaurant, I was keen to try out some of their recipes, so I made a couple of the antipasti dishes (mixed vegetable antipasto and aubergine antipasto) for a recent dinner party. They were simple to make using easy-to-find ingredients and most importantly, tasted delicious!

The recipes in the book are arranged by season, rather than type, which is unusual, but a good idea (although with the weather we've been having lately, it looks like I should be sticking to dishes from the winter section for a while!). I love the eclectic range of recipes which are clearly laid out, easy to follow and beautifully illustrated. It may seem strange to mention, but I really appreciate the addition of  the two attached ribbon bookmarks, as many of my cookbooks end up with scraps of paper in to mark the recipes which I want to try!

If you'd like to win a hardback copy of this fantastic book with a RRP of £25, just take a quick look at Tibits' spring menu, enter your details on the Rafflecopter widget (so that I have a record of your entry and contact details) AND leave me a comment below telling me which dish you like the sound of best. UK only. Competition closes 21.4.13 at 04:00

You can find Tibits on Facebook and Twitter.

Integrity Statement
I received a copy of Tibits: at Home to review and 1 to give away on my blog. I did not receive payment, and was not required to write a positive review in return. The views expressed are genuinely those of myself and my family. Referral links included in post.

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Grow organic, eat organic - a review and giveaway

Grow Organic, Eat Organic (by Lone Morton, b small publishing) is a lovely little book for budding gardeners. It includes instructions and tips on cultivating easy-to-grow food crops like potatoes, tomatoes and strawberries (plus herbs and flowers) in even the smallest outside spaces. It also has a child-friendly recipe section (almost all vegetarian) which shows children how they can use their home-grown produce in the kitchen.

What I particularly like about this book, is it's introduction to organic gardening methods, the tips on what equipment to use and how important it is to attract 'garden friends' like birds and frogs into the garden to eat pests like slugs and snails, rather than to poison them.

I would say the book is aimed at a KS2 aged children (7-11), although it would also be a nice book for parents to share with younger children, as it has attractive pages beautifully illustrated by Martin Ursell. The book would also be a great resource for primary schools.

Grow Organic, Eat Organic retails at £5.99 (affiliate link).

Integrity Statement
I received a copy of Grow Organic, Eat Organic to review and 1 copy to give away on my blog. I did not receive payment, and the views expressed are genuinely those of myself and my family.

If you would like to win a copy of the book, just use the Rafflecopter entry form below and leave a comment (UK only).
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The Living Kitchen: a cookbook review, a recipe and giveaway

I'm an avid collector of vegetarian cookbooks, so I was delighted to be offered a copy of a new cookbook by Jutka Harstein, called The Living Kitchen: Organic Vegetarian Cooking for Family and Friends (published by Floris Books). As always, I had a good look through the book and tried out a few recipes, before I wrote up my review.

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*...

© 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.

*This recipe is from The Living Kitchen by Jutka Harstein, published by Floris Books.

ONE lucky reader will win a copy of The Living Kitchen by Jutka Harstein. To enter, fill in the Rafflecopter entry form below and remember to leave a blog comment to make your entry count.(UK ONLY)

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Integrity Statement
I received a copy of The Living Kitchen to review and 1 copy to give away on my blog. I did not receive payment, and the views expressed are genuinely those of myself and my family.

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