While browsing at the bookstore a few days ago, I fell in love with Yotam Ottolenghi, the culinary genius behind London’s famous eateries and behind a slew of gorgeous cookbooks. I picked up Plenty, which came out a few years ago but never crossed my path. He also has a new-ish book out, Jeresalem, with cooking partner Sami Tamimi and a previous book entitled simply Ottolenghi: The Cookbook.
Plenty is a collection of Ottolenghi’s recipes from his years as a contributing columnist to The Guardian. Though neither he nor his restaurants are vegetarian, he does have a magical way with vegetables. His love for roasted eggplants (called aubergines in the UK), greens, lentils, and whole grains is apparent, and inspiring enough for The Guardian to ask him to create a column to share his gorgeous recipes. And create he did: there are almost 200 recipes in the archive, and 120 made it into the book. I spent the afternoon gazing longingly at the photos (it’s true art if he can make me want to cook eggplants!). If you don’t have the book, don’t worry, you can find his recipes archived here: The New Vegetarian.
Here is just a sampling from the archives (his recipes are mostly dairy-heavy but I found some of the vegan ones, noted below).
Cauliflower Cake (similar to a Fritatta)
Fried Polenta and Goat’s Cheese with gooseberry and chilli relish recipe
Iranian Noodle Soup
Sprout Salad (vegan)
Thai Red Lentil Soup (vegan)
Sundal (Chickpea-Peanut Snack)(vegan)
Aubergine with Miso & Cabbage (vegan)
Swiss chard, chickpea and tamarind stew (vegan)
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