One of my goals over the past few years has been to eat less meat and more vegetables, and eat seasonally. I can’t quite remember how I came across Appetite For Reduction, but I do remember the review saying that it was worth buying for a particular salad dressing recipe alone, which includes tomatoes which are pulverised in a food processor. It is actually a vegan book, which is what made me think it would help with the less-meat-more-veg thing, and I have a vegan friend, so I was hoping it would give me plenty of inspiration for cooking for her.
Other things that appealed about it include the beautifully designed cover, and from the preview on amazon, the conversational tone of the writing. I also like that she does not use quorn and ‘fake’ meat products, but the focus instead is on vegetables, beans, lentils, etc.
So far I have only made the eggplant (aubergine!) and lentil mole chilli, but was really pleased with it. I can barely wait for summer so I can start making the salad recipes- they really are a million miles away from ‘lettuce cucumber tomato’ and look so luscious and abundant, not depriving or dietetic at all.
While I was taking a wander with Carl the other day, we were talking about food and cooking. I have quite a few Rose Elliott cook books, and really enjoy her recipes. Something that we were wondering though, is how long before people in general start to turn to vegetarian recipes and lentils and beans more often, as meat gets more and more expensive. To us, it is important that meat we eat has been produced ethically, which raises the cost even more. We don’t like to eat meat every day, partly because of the expense, and partly because we don’t need to. My lentil dahl curry is one of my favourite comfort foods, and happens to be vegetarian. The thing with lentils and beans is that they can be incredibly tasty, they are nutritious, and they are so purse friendly. I know they have a bad reputation from the 70’s, but I wonder if they are due a comeback, a bit of a makeover, and will become the star of our kitchens? In the same way that yoghurt was once upon a time not so long ago an odd thing that came from health food shops and slightly odd people ate, it is now a huge industry. Ok so a cheesecake flavoured mullerlight is a long way away from home made organic yoghurt, but it is still yoghurt, and so many people don’t think twice before putting it into their shopping baskets. It has become mainstream. I hope that for the good of our planet, and our tummies, as well as our purses that lentils and beans soon become mainstream too.
But back to my book review! We are not vegetarian or vegan, but have no objection eating that way some of the time, so I am not offering my thoughts from a vegan point of view. I really like this book and would recommend it. It has a large variety of recipes in it, and so far, I have not found any ingredients that would be hard to get hold of. When I cooked by chilli recipe from the book, I found myself feeling really enthused for all the lovely fresh veggies that I was throwing into the pot. Definitely a book to make you feel hungry…and I do mean this in a complimentary way, but a book of delicious recipes that happen to be vegan, rather than a book of Vegan Food!