The Modern Vegetarian – Maria Ella

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After all the stresses and rushing around of last week I can now get back to doing what I like best – cooking!

Now our boat is moved (which went without a hitch) the pressure has really lifted and rather than eating crazy late every evening I can focus on getting home from work at a reasonable hour and taking my time preparing some really nice food.

My book of choice this week is ‘The Modern Vegetarian’ by Maria Ella.

I’ve cooked from this book before – and was very impressed with the general simplicity of the recipes and the impressive flavours, textures and colourful dishes that I’d selected. Sadly I hadn’t blogged or photographed any of them – but the general opinion was that everything from it was very good. So I’ve decided to cook from the book again.

The recipes I’ve selected are a mixture of those I’ve made before (and loved – especially the beetroot ones) and a few new ones that I’d missed first time round.

This week I plan to make (in no particular order)

  • Carrot pancakes with Houmous and a Feta Salad
  • Smashed Pea, Dill and Feta Crostini
  • Butternut Squash Barley Risotto
  • Spiced Swiss Chard with Butterbeans and Couscous
  • Fresh Borlotti Bean Cassoulet
  • Beetroot Tzatsiki
  • Spiced Caramelised Onion and Beetroot Bulgar Pilau
  • Beetroot Keftedes
  • Greek Beetroot Salad
  • Parmesan Polenta with Poached Eggs and Roasted Feta
  • Puy Lentil and Feta Tabouleh
  • Fennel Salad
  • Braised Broad Beans with Lemon and Dill
  • Rosemary and Butternut Squash Polenta Chips
  • Rosemary Popcorn
  • Dino’s Greek Peas

That quite a lot to make – but all the dishes are quick and easy. The four beetroot dishes are part of a ‘flavours of beetroot meze’ which is really quite special.

As always I’ve steered clear of nearly all the rice and pasta dishes and dishes with lots of cream – just because I want to keep my weight down and because I eat late most nights and don’t want to go to bed on a very full stomach.

This is definitely a book to own if you are vegetarian. You’ll certainly make most of the dishes in this book over time. The photography is really good too.

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