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

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The other base is made in a completely different way. It uses ground almonds, cauliflower and oats, which are whizzed in a food processor then pressed flat into an unexpectedly delicious base. Obviously not a conventional pizza, but still very good to eat: the base crisps pleasingly and tastes toasty thanks to the oats and almonds. Well, she’s done it again. Intelligent, well thought-out recipes that are beautifully written and put together. For all you dudes trying to get more of the green stuff in your life, this is the one.” Many more of us are interested in eating healthier food on a regular basis but sometimes, when we’re home late, tired after work, and don’t have time to buy lots of ingredients, it can just seem too complicated. Well, she's done it again! Intelligent and well thought out recipes ... beautifully put together and solid. So for all you dudes trying to get more of the green stuff in your life this is the one! It's Veg-tastic!' Jamie Oliver She continues …”It’s important to make a commitment to eating well, but it’s also important to be realistic…To me, eating well is far simpler than it is often made out to be. Buy good ingredients, cook at home, and make the majority of what you eat plants and vegetables, and listen and react to your body. I don’t think it’s much more complicated than that.” Amen to that!

A group of fashionable young women in Britain are making a career of promoting healthy eating, including Jasmine and Melissa Hemsley, Amelia Freer, Anna Jones and Natasha Corrett. The Guardian has called them ‘the queens of greens’; The Telegraph named them ‘the superfoodies.’ One could also think of them as the Daughters of Nigella, the logical successors to Nigella Lawson.” A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) On to the two tomato sauces – one thrown together in 10 minutes, the other made with toasted tomatoes for a sweet, almost creamy bed for toppings. Guiding you through the year, from the coldest winter days to the long light summer evenings, The Modern Cook’s Year is set to become a contemporary classic. PRAISE FOR ANNA JONES Put the flour, baking powder and water into the food processor with a good pinch of salt and 1 tbsp olive oil, then pulse until the dough comes together in a ball.

One: Pot, Pan, Planet Anna Jones

But also the flavor combinations totally work for me and these aren't the same bunch of recipes I see in every other vegetarian cookbook--there are a lot of things I'd never thought of before, like using white beans as a quesadilla filling with roasted red peppers and Manchego cheese, or savory beet pancakes with goat cheese and olives. I really want to eat just about everything in this book, and not only that, but I actually feel inspired to make them for myself! A Modern Way to Eat is a gorgeous revelation of a book. Vegetarian food that feels exciting and vibrant, by an author who writes and cooks with authenticity and passion. I will be buying it for everyone.’ I’ve made several wonderful tasting recipes from this author last book titled, “A Modern Way to Eat,” I was thrilled to see she had another book out. I also like the philosophy in which this author views food and health. She states, “I want standout, delicious food that leaves me feeling energized, light, bright, and satisfied. It’s this intersection between wellness and deliciousness that I strive for with every plat of food I make to eat. And with all the talk of health and wellness in the food industry, I think this sweet spot is becoming ever more important. Wellness doesn’t come at the expense of deliciousness.” What you top your pizza with is a personal thing: I have suggested my favourites at the bottom in my ‘flavour map’ – the base, the cheese, the hero vegetable, the top note.

Some words that kept coming to mind include casual, honest, easy, and enormous. In the beginning, the recipes are divided by the amount of time they take to prepare. The recipes are simple, they look delicious, and they are vegetarian. Every recipe is introduced with alternate ingredients listed so it is very easy to make the dishes using ingredients that you have on hand, or to tweak per dietary requirements. Included at the end of the book are lists of recipes are vegan and gluten free, and recipes that can become vegan or gluten free with slight tweaking. I agree with the author when she says … “Right now, too many sweeping generalizations are being made in the world of food. Foods like bread are being vilified, and chefs and nutritionists are making blanket statements about how certain staple, cheap, and useful nutritious foods are unduly bad for our bodies. I think this is damaging, as it, means our psychology around these foods changes. We attach guild and a “forbidden” label to food, increasing our anxiety around it and causing us to crave it even more.” (So true!)

Plum, sloe gin and hazelnut cobbler

An essential addition to every cook’s bookshelf, The Modern Cook’s Year will show you how to make the most of seasonal produce, using simple, hugely inventive flavours and ingredients. Set the oven to 200C/400F/gas mark 6. Put the tomatoes on a large baking tray, and season. Scatter over the garlic cloves, thyme sprigs and bay leaves, then transfer to the oven and roast for 25 minutes, or until the tomato skins are lightly charred and split. This is a complete, all around manual for making interesting, original, delicious and nutritious vegetarian meals every day of the year. Highly Recommended.