Because the recipes are vegetable-based, I've eaten more veges by using these recipes - always a good thing. On the other hand, the meals are as fast as anything I've ever cooked, and you can creatively substitute this and that for what you have on hand.

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. Over the last couple of years, eating a plant-based diet has moved from the domain of brightly painted vegetarian cafés to proud center stage. Whether you've been vegetarian for years or are new to the lifestyle, this stylish cookbook is the perfect modern guide to meat-free dining. I made the overnight oats which I usually find boring, but with the raspberry and peach puree, it was yummy.Kirstin: I think it’s great that we both bought a julienne peeler to make courgette spaghetti following her advice. While the dishes are all vegetarian, it's comforting to know that "modern" cooking can still include desserts like cookie dough bars and panna cotta. Here the rösti is served with grilled leeks and lemony greens, with the option to add a little ricotta.

By using the Web site, you confirm that you have read, understood, and agreed to be bound by the Terms and Conditions. The Buddha Bowl is a nice assortment of potatoes, green beans, peanuts, rice, carrots, tofu and the aforementioned massaman curry paste. Anna Jones has discovered exactly how, with imagination and good taste, to create exciting and delicious vegetarian recipes that fit the modern requirement of nourishment – not forgetting the economical side either. It's an easy one for family cooking during the week, but I would recommend her first book over this one! Heat an ovenproof shallow casserole or frying pan, then add a good drizzle of oil and the parsnip mixture.Great book as a source for everyday meals: There are whole chapters that provide recipes that can be completed in 20 minutes, 30 minutes, 40 minutes. These recipes were all vegetarian but she does such a great job with flavor profiles and textures, you don’t miss the meat. For the first time in two generations, home cooking is firmly back in fashion, and an ever-increasing number of people are actively choosing to eat a diet centered around vegetables on at least a few days of the week.