Check off which ingredients you have and it suggests recipes you can cook. Has an android app too.
Modern, vibrant, easy-to-make food. East is a must-have whether you’re vegan, vegetarian, or simply want to eat more delicious meat-free food.
Drawing from her ‘New Vegan’ Guardian column, Meera Sodha’s stunning new collection also features plenty of brand-new recipes inspired by a wide range of Asian cuisines. There are warming noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a sprout nasi goreng and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. There are sweet potato momos for snacks and unexpected desserts like stem ginger chocolate truffles and matcha roll cake.
Only flagged ten recipes to try, too many recipes called for ingredients that are hard to get, and not that many sounded like both I and my husband would like them.
I liked the cover art and illustrations throughout. Beautiful photo staging.
Author lives in London, and is of Indian heritage. Interestingly, she wrote in the intro that she had a toddler and couldn’t travel for inspiration like she’d done for her previous books, so she asked around people she knew for ideas and favorites, and visited restaurants around London.
For years, Forest Feast readers have been transported to Erin Gleeson’s picturesque cabin in the woods through her stunning photography of magical gatherings and vibrant vegetarian cooking. Now, Gleeson transports readers to Europe, with recipes inspired by her exploration of the cultures and cuisines of France, Portugal, Spain, and Italy during an extended family trip. Reimagining the flavors and signature dishes of this part of the Mediterranean, Gleeson presents 100 vegetarian recipes for creating effortless, unforgettable meals. Filled with atmospheric images of coastal villages, charming watercolor illustrations, and mouthwatering food photography, The Forest Feast Mediterranean is an irresistible escape from the everyday, no matter where you might live.
Very much a vibes cookbook, with a good number of simple vegetarian recipes inspired by the Mediterranean lifestyle and flavor palate. Complexity ranged from a crudite platter to homemade pasta. Very colorful and dynamic, each page different, with a blend of photos and paintings. The recipes are brief and casual, reading like a friend’s told you what to do.
The author created recipes, painted illustrations, took photos, and designed the book! That’s a lot of skills at work, and creative control, for a decisively bold look and relaxed feel.
It’s as much inspirational and aspirational as it is useful; it brings you the flavor of the Med in taste and imagery. Many of the recipes are photographed on location, meaning she developed the recipe while traveling! 👏
This 30-minute Mushroom Stroganoff recipe is quick and easy to make, vegetarian, and SO delicious.
Made this, went light on the wine, accidentally did too many mushrooms 🤷♀️
Menemen is a Turkish dish that should be more famous than it is. It’s one of my favorite breakfast (or lunch, or dinner, or whenever) dishes ever. Tomatoes, peppers, good olive oil, eggs, and a little magic. Your mouth won’t know what hit it.
Or maybe it will know exactly what hit it: Tomatoes, peppers, good olive oil, eggs, and a little magic.
You can get a written recipe (that I never actually follow) here on Serious Eats: https://www.seriouseats.com/recipes/2014/09/menemen-turkish-style-scrambled-eggs-tomatoes-chilies-recipe.html
This looks pretty easy to make, and tasty! Summer dish when you can get good tomatoes. Never tried grating tomatoes like that, seems easy enough.
We went to Turkey and never had this, but the traditional Turkish “spread” with hard-boiled eggs, bread, cheese, cucumber, olives, tomatoes, and tea. We liked it so well for years I’d re-create a version for us in the summer. I’ll still have tomatoes with breakfast if I’ve got them around and we’re having eggs.