Vibrant vegetable recipes from London’s Ottolenghi
Vegetarian cookbook review
If you’re looking for something more than just the classic dishes and typical combinations, take a look at Yotam Ottolenghi’s Plenty. This colorful cookbook offers some unique recipes using both everyday and unusual incredients including, unfortunately, a lot of cheese and eggs. The 120 recipes are divided into 15 somewhat oddly sorted recipes:
- Roots – Potato tart tatin, Parsnip dumplings, Sweet potato cakes…
- Funny Onions – Stuffed onions, Fried leeks, Black pepper tofu…
- Mushrooms – Mushroom lasagna, Stuffed portobello, Wild mushroom parcel…
- Zucchini and Other Squashes – Zucchini and hazelnut salad, Crusted pumpkin wedges, Ratatouille…
- Peppers – Multi-vegetable paella, Marinated pepper salad, Shakshuka…
- Brassicas – Brussels sprouts and caramelized tofu, Stuffed cabbage, Sweet winter slaw…
- The Mighty Eggplant – Eggplant tricolore, Broiled vegetable soup, Eggplant croquettes…
- Tomatoes – Herb-stuffed tomatoes; Tomato, semolina, and cilantro soup, Quinoa and sourdough salad…
- Leaves, Cooked and Raw – Chard, chickpea, tamarind stew; Cilantro pancakes with lime butter; Nutty endive…
- Green Things – Caramelized fennel with goat cheese, Lemony artichokes, Asparagus vichyssoise…
- Green Beans – Fava bean burgers, Glass noodles and edamame, Gado-gado…
- Pulses – Fried lima beans; Celeriac and lentils; Chickpea, tomato, bread soup…
- Grains – Lemon and eggplant risotto, Herbs with rice, Barley and pomegranate salad…
- Pasta, Polenta, Couscous – Lemon and goat cheese ravioli, Crunchy pappardelle, Green couscous…
- Fruit with Cheese – Goat cheese soufflé with peaches, Pear crostini, Watermelon and feta…
Buy Plenty:
Author’s website: Ottolenghi