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- Published on: 1722
- Binding: Hardcover
Customer Reviews
Most Helpful Customer Reviews
52 of 52 people found the following review helpful.
A welcome change from the usual suspects in this genre, but not entirely suitable for the occasional vegetarian...
By The Renaissance Girl
I'm thoroughly enjoying Sarah's book, which is full of original and delicious offerings. We're entering a brave new world, where foraged, seasonal, raw, vegetarian, vegan and allergen-free cooking-styles are colliding head first. I've the most obscure Scandinavian restaurant books sitting along-side my raw books, and for the first time it's beginning to feel as though these worlds are overlapping in mainstream vegetarian books... Yes, there have been a spate of releases in this genre of late, but this is probably my favourite of 2015. These are dishes that are balanced, well-considered, and beautiful - they feel a little more grown-up than some of the other offerings.One note of caution, this isn't a book for someone who's looking for the odd vegetarian recipe - not everyone keeps organic cacao nibs and chia seeds in their pantry {the cost can add up quickly unless you're using them regularly}, and so it isn't necessary going to suit those looking to supplement their usual diet with an occasional foray into this world.The book is divided in to the following sections:Essential techniquesSpringMornings: strawberry coconut milkshake; carrot rhubarb muffins; freekeh pancakes with wilted Swiss chard and poached eggs; strawberry chia jam; dark chocolate cherry overnight oats; the life-changing loaf of bread with olives and caraway; spring cabbage wraps with couscous, za'atar and spicy tahini dressing; pick-me-up pickled turnips; shaved turnip and radish salad with poppy seed dressing; savory spring hand pies; dandelion greens with ghee-poached radishes and smoked salt; oyster mushroom bisque; quinoa risotto with grilled scapes and rocket; black lentil salad with tzatziki, avocado and pea shoots; sprouted wild rice with pistachios and spring vegetables; socca with grilled white and green asparagus, dill and feta; moon macaroon; apricot rhubarb clafoutis; strawberry chamomile and no-churn frozen yogurt; sunflower sesame seed brittleEarly summerMornings: rooibos ginger sun tea; multi-grain carrot cake porridge with pecan crunch; tempeh mushroom breakfast bowl. fully loaded breakfast barsSmall Measures: sorrel hummus; labneh with rose petals, sesame and honey; carrot top and garlic scape pesto; grilled courgette and spring onions with baby spinach and hazelnuts; the real deal ginger aleMains: caramelised onion, olive and kale calzones; full-bloom rocket salad with millet, redcurrant and nasturtiums; caramelised fennel on herbed pollen; Thai-style coconut soup with courgette noodles; broad bean, sweet pean and tarragon soupSweets: mint chip ice cream sandwiches; the raw blondie; raspberry macadamia thumbprint cookies; piña colada passion fruit popsiclesLate summerMornings: raspberry breeze smoothie; raw cashew yoghurt with maple and blackberry; cornmeal pancakes with gingered plum compote; blueberry cardamom chia puddingAll measures: sparkling mint lemonade; cleansing grape salsa; courgette firecracker corn bread; roasted red pepper walnut dip; heirloom tomatoes with olive-cured olives and crusty bread; sundown carrot and grilled corn salad; the best lentil salad everMains: CBLT-coconut "bacon" lettuce tomato sandwich; cucumber nigella spelt salad; miso sesame-clazed aubergine; grain-free hemp tabbouleh; buckwheat crepes with creamy green bean slawSweets: blueberry-lemon star anise cantuccini; berry volcano cake with white chocolate hemp sauce; raw key lime coconut tarts, grilled peaches with blackberry sauce; rawkin' funky monkey ice-creamAutumnMornings: vanilla rose apple cider; green galaxy smoothie bowl with buckwheat crispies; hazelnut flatbread with maple spice pumpkin butter; warm spinach. "bacon", and egg salad; fig and buckwheat breakfast tartSmall measures: red onion lentil soup with Manchebo toasts; raw cashew cheese; celeriac ribbon salad with toasted coming and pomegranate; pan beignet with sunflower seed "tuna"; roasted butternut squash with grilled helium and duke on massaged kaleMains: skinny dip white bean fondue; roasted cauliflower with Lebanese lentils and kaniwa; forest floor flatbreads; 10-spiced chocolate chili; roasted pumpkin with black rice and tangerine tahini sauceSweets: pear apple blackberry crumble; upside-down plum cake; walnut fig bars; raw chocolate night sky; banoffee pie.WinterMornings: chaga tea; chaga hot chocolate; chunky banana bread granola; ginger-rosemary roasted grapefruit with macadamia nut cream; chipotle sweet potato and trumpet mushroom breakfast tacos; cranberry carrot loafSmall Measures: pickled fennel, grapefruit, cabbage and avocado salad; beetroot party with orange and pine nuts; roasted parsnips with pomegranate glaze and za'atar; trippy tie-dye soupMains: four corners lentil soup; butternut stacks with kale pesto, kasha and butter beans; leek "scallops" and chanterelles on black rice; grain-free black kale sushi rolls with white miso ginger sauceSweets: creamy eggnog milkshake; pecan cranberry pie; rooibos-poached pears with raw chocolate olive sauce; salt 'n' pepper chocolate chip cookies; blood orange chocolate cake.Stocking the pantryThere's a useful introduction to the basic techniques and ingredients in a well stocked vegetarian kitchen, together with options that are gluten, dairy and sugar-free. The book is divided by season, something we're beginning to see more and more frequently {hurrah!}, and encourages you to get out into the market to see what's fresh. You won't see many of the offerings that had filled the Sunday supplements of late, and that's my reason for giving Sarah an elusive 5th star - there are enough original recipes in this book to ensure you're kept moving forward. I'm particularly looking forward to giving the coconut 'bacon' BLT a go - I loathe meat substitutes, but I reckon this one will actually be pretty interesting, with tamari, liquid smoke, maple syrup and coconut... The book is also beautifully shot - you can tell Sarah has come up the food-blogger route - it shows on every page...
48 of 49 people found the following review helpful.
Interesting, tasty and easy recipes with ingredients that are very hard to find
By Marina
I like Sarah's book, i think she offers the novelty and new, non-difficult twists in recipes. Since i frequently try new recipes from different authors, i already kind of know the combinations and tastes what to expect. However, Sarah's recipes are more interesting and i'm positively surprised when i make them.Unfortunately, there are also many negative points.-The division into seasons is good, but sooo impractical. It requires long searches and missing recipes. The index does not help and to look into the book is every time a struggle.- following recipes is not easy. Already for some times i am sort of in the same line with Sarah as of soaking nuts and beans, making nut milks etc., so many things are natural for me. And nevertheless, i need to re-read and to re-think every recipe before i make it, it would be nearly impossible to follow line by line.-the biggest drawback, as i see it, are the ingredients. Some of them are totally unheard and requires careful googling, searching and buying "don't know where" like psyllium seed husk or kombu weed, some others are simply so rare in markets that it is almost impossible to find them in the shops (like scapes). Even though i live in the same country with Sarah, i can barely find all the ingredients for any of the recipe, so I re-think and substitute, substitute, substitute. It is not entirely bad that Sarah invites to try products that can be bought only in 1-2 shops, but i would appreciate much more if she also wrote the possible alternative of what is easier to find.
0 of 0 people found the following review helpful.
Five Stars
By Mrs. K. Ancuta
Love the blog and the idea behind a fancy vegetarian cooking. And the book is as good.
See all 55 customer reviews...
Not for me.