Vegetarian cookbook: 3 recommendations
From everyday to original: those looking for inspiration will find what they are looking for in these vegetarian cookbooks. Here are delicious recipes for every occasion and taste - and not just for vegetarians.
While "The Golden of GU" is considered a vegetarian standard work, the two other featured cookbooks are not explicitly aimed at vegetarians or vegans: they show undogmatically and impressively what happens when you put vegetables in the foreground when cooking. And all eaters can do that as well as vegetarians.
Indian vegetarian - Meera Sodha
Cooking Indian is complicated? It does not have to be. Meera Sodha's cookbook "Indian Vegetarian" offers a pleasant mix of fast-paced, everyday dishes and a few fancier recipes.
Vegetarian cookbook: Indian vegetarian by Meera Sodha
"Indian vegetarian": simple & exotic recipes (Photo: © Utopia)
The dishes presented here come from the most diverse - culinary very different - areas of India and even Sri Lanka. Here are some popular classics of Indian cuisine such as various dals, samosas or biryani, traditional dishes that Meera Sodha has reinvented for her vegetarian cookbook, and many unusual, exotic and new recipes.
Big plus: Most recipes in "Indian vegetarian" need relatively simple ingredients - only a few special spices such as cumin, black cumin or mustard seeds are needed. Meera Sodha's style is to combine European ingredients with Indian spices and preparation, highlighting vegetables of all kinds. Many of the recipes are vegan . "This book is all about vegetables, but whether it's a vegetarian cookbook is up to the reader. [...] I want to use this book [...] to inspire you to cook other, fresher Indian dishes in which vegetables play the main role, " writes the author. By the way, the original title of the book is just "Fresh India". With "vegetarian Indian", the English woman with Indian roots takes up the success of her first cookbook "Original Indian" (original title "Made in India"). She calls it "a celebration of India's love of vegetables". The book Vegetarian cookbook: Indian vegetarian by Meera Sodha Meera Sodha: "Indian Vegetarian" (Cover: © DK Verlag) The beautifully designed cookbook is divided into the content categories Starters + Snacks, Roots, Pumpkins + Kinship, Grandioses Green, Eggplant, Salads, Eggs + Cheese, Legumes, Rice, Bread, Pickles, Chutneys + Raitas, Desserts and Drinks. Right at the beginning, the book offers a helpful "alternative table of contents" with suggestions for "beginner recipes", "everyday recipes" and "weekend recipes" as well as for various seasonal dishes, so that you can find suitable recipes at a glance. In addition to the 130 recipes, there are helpful practical tips, menu suggestions and even tips for presentation ("sprinkle rice with spices, nuts, herbs or fruit"). All recipes have clear, easy-to-understand, step-by-step instructions - which helps to keep track, especially in the more complicated dishes. Also helpful: Most recipes are illustrated by beautiful photos. Our Favorite Recipes : "Moong Dal with Garlic Tarka" (p.170) is easy to prepare, but spectacularly flavorful thanks to the many spices. The "Eggplant Kuku" (page 120) needs only a few ingredients and makes a delicious, light summer food. The "Everyday Dosa with Coconut Potato" (p. 222), a kind of filled pancake made from chickpea flour, is a bit more elaborate, but it does make quite a difference. The book: "Indian Vegetarian" by Meera Sodha (DK Verlag, ISBN 978-3-8310-3237-2, 24.95 Euro) Buy ** : from your trusted bookseller or online at, for example, Buch7 , Ecobookstore , bücher.de or Amazon . Vegetarian! The Golden of GU - recipes to shine and enjoy Vegetarian cookbook: "Vegetarian! The Golden of GU" "Vegetarian! The Golden of GU ": Recipes for every taste and occasion (Page: © Gräfe und Unzer Verlag) "The Golden of GU" was released in 2011 and is now a classic vegetarian cookbook. With over 400 recipes, it is one of the most comprehensive veggie cookbooks in the German market. Here, "the Golden" is a kind of standard work that anyone who likes to cook often and vegetarian should have in his kitchen. Whether raw, Mediterranean, Asian, sweet or traditional - here you will find recipes for every taste, every occasion and every level of cooking. For the most part, the book offers recipes suitable for everyday use - many of them so simple and tasty that it pays to include them in their personal everyday repertoire. In addition, there are also dishes that do a good job and, for example, fit well for guests or for festive occasions. In addition to popular classics such as asparagus cream soup, aubergine lasagne or creme brulee, there are more sophisticated recipes such as grape and almond soup, orange asparagus with herb couscous or tofu dumplings in caper sauce. Almost all recipes have ingredients that are easy to get and most are feasible with reasonable effort. Thanks to the detailed and easy-to-understand instructions but also the more complicated dishes would have to get almost anyone. This is what the book looks like Vegetarian cookbook: "Vegetarian! The Golden of GU" "Vegetarian! The Golden of GU "(Cover: © Gräfe und Unzer Verlag) The book covers in its outline all important categories of vegetarian cuisine: Salads and cold appetizers Hot appetizers and snacks Soups and stews Potatoes, vegetables and legumes Pasta, rice and cereals Tofu and tempeh Desserts and desserts The individual categories are preceded by the "kitchen practice": Here you will find practical tips, helpful product information and background information - for example on seasonal salads, various types of rice or tofu marinades. Especially practical: The "Quickfinder" at the beginning of the cookbook should serve as "Decision support in the sense of 'That sounds delicious, that I could cook today!'". For beginners, for the fast kitchen, for children or for guests, he helps to find quickly and clearly arranged recipes based on the main ingredient - arranged according to appetizer, main course and dessert. Each recipe is beautifully illustrated and provided with a clear and understandable list of ingredients. Typically GU and very helpful: For each dish, the approximate cooking time and calories per serving are given. For many recipes there are ideas for matching side dishes and variations. Our favorite recipes: Sorrel soup and wild garlic soup (p. 205): simply prepared, perfect for wild herb fans and delicious. The lentil curry with crispy onions (p. 305) is also surprisingly simple and is still really healthy. The barley risotto (p. 373) with beetroot chips does a little more work - but it's worth it! The book: "Vegetarian! The Golden of GU. Recipes to shine and enjoy "(Grafe and Unzer Verlag, ISBN ISBN 978-3-8338-2201-8, 20 Euro) Buy ** : from your trusted bookseller or online at, for example, Buch7 , Ecobookstore , bücher.de or Amazon . Delicious vegetarian - Yotam Ottolenghi "Mediterranean - oriental - refined" - the subtitle of this cookbook describes its content perfectly: unusual recipes with lots of fresh vegetables and oriental or mediterranean impact. "Genussvoll vegetarisch" is no longer new (year of publication 2010), but it is still one of the most extraordinary and at the same time most popular vegetarian cookbooks. Vegetarian cookbook: Delightfully vegetarian by Yotam Ottolenghi "Pleasantly vegetarian": unusual recipes with strong aromas (Photo: © Utopia) Yotam Ottolenghi was born in Israel, runs five very successful restaurants in London and has long been a star in the cooking scene in the UK. In 2008, together with his business partner Sami Tamimi, he published his first work "The Cookbook" (The Cookbook). On "Genussvoll vegetarisch" followed in 2014 the also very recommendable successor "Vegetarian delicacies". The original title "Plenty" (German: abundance, wealth) meets the contents of the cookbook better than the German title "Genussvoll vegetarisch". Because Ottolenghi, who himself is no vegetarian at all, is not primarily about the vegetarian diet - but about how incredibly versatile and tasty herbal foods are. The whole concept is based on combining predominantly herbal ingredients of all kinds - using only fresh ingredients. The result is 125 extraordinary recipes, which indicate the near-eastern origin of the author: Diverse spices and herbs, vegetables such as eggplant and pepper, legumes and cereals play a major role in many dishes. Typical of Yotam Ottolenghi are new combinations and methods of preparation of well-known ingredients, which one would not have come to (eggplant with buttermilk sauce? Grape leaves-pie?). For strong aromas he uses many different spices and herbs. Accordingly, one finds hardly any everyday or known dishes - almost all recipes are unusual in one way or another, at least for Central Europeans. Even simple recipes get a special "kick" with some extra ingredients (have you ever tried cucumber salad with ginger or leek buffer with oriental spices?) Although the ingredients lists and instructions are clearly formulated - but for absolute cooking beginners, this vegetarian cookbook is not written. The ingredient lists are sometimes long; Although they often come with simple ingredients, but it always needs those that you do not get in every supermarket, such as special spices or sauces. Unlike many cookbooks that are often used for eve Vegetarian cookbook: Delightfully vegetarian by Yotam Ottolenghi Yotam Ottolenghi: "Pleasantly vegetarian" (Cover: © DK Verlag) The book is clearly arranged on the basis of the main ingredients of the recipes - from roots to cabbage, eggplant and "leaves" to legumes and cereals - making it easier to choose among the 125 recipes. The minimalist design with atmospheric, large-format photos and simple illustrations goes well with the unusual and glamorous style of the recipes. The individual recipes are structured clearly: A short introduction with information on the recipe origin, ideas for serving and combination tips follows the meaningfully structured list of ingredients and step-by-step instructions. Our favorite recipes: soba noodles with eggplant and mango (page 112): Exotic-tasty, is well-suited to impress the guests and is a little time-consuming, but easy to prepare. Caramelized fennel with goat quark (p. 172) is quick and easy to prepare; instead of goat quark also goat cream cheese fits. Spicy tofu with spring onions (p. 44): very spicy and spicy, yummy with rice. The book: "Genussvoll vegetarisch" by Yotam Ottolenghi (DK Verlag, ISBN ISBN 978-3-8310-1843-7, 24.95 Euro)
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