As some of you may recall, my DH and I have switched to a new way of eating which consists of vegetables and legumes. We try to avoid meat and dairy. We do have 2 - 3 small portions of fish per week. And I have used the occasional egg and bit of butter for baking only. It was easier to adapt to this new eating style than I imagined. We decided to make this lifestyle change after reading "The China Study" which I have referred to in previous posts.
Here are two of the cookbooks that I am enjoying, where I find tasty, clean, vegetarian dishes. The Laura Calder book, "French Taste" is not a vegetarian cookbook (has many recipes for meat eaters), however it is full of vegetable side dishes, salads, and soups that do not use animal proteins.
Laura Calder is pictured on the right.
Laura Calder was trained in France by renowned French chef Anne Willan who is known as an exacting teacher. But Laura uses her knowledge to simplify things and offer the easiest, quickest little recipes you can imagine. Last night I made the recipe you see below 'Tian of Provencal Vegetables' which is roasted, caramelized vegetable pie. It is succulent and a big hit with my family. All you do is chop, arrange, season, sprinkle with olive oil and bake at 450 degrees for two hours (this high heat evaporates all the juices and caramelizes the vegetables). Easy, peasy as Jamie Oliver would say.
Below is another variation on the roasted vegetable theme where you put tomatoes, cloves of garlic, herbs, and goat cheese in halved yellow or red peppers and roast in the oven. (Yes, we make exceptions to our no dairy rule for goat cheese.) Gooey and lip-smacking good!.
Below is one of Laura's easy suggestions for baking a potato. You slice it like an accordion and stuff whatever herbs you wish between the slices. Almost everything she roasts is sprinkled with a good quality olive oil. The potato bakes faster this way and absorbs the herb flavours. I stuffed big chunks of garlic in with the herbs recently. The garlic becomes very mellow with the roasting, and assumes the consistency of butter - delicious!
Terry Walter's cookbook, 'Clean Food' (below) contains recipes for those who are abstaining or cutting back on their meat consumption. There are no meat recipes in her book. Her recipes are uncomplicated, easy and delicious. She makes the switch to vegetarian eating seem like a breeze. My daughter who is well-versed in vegetarian cooking LOVES this book for its quick, tasty and easy recipes.
So if you are in the mood for a new cookbook with an accent on vegetables, do check out one or both of these. You can probably find some of their recipes by going to their web sites. Let me know what you think. Happy eating!