A Modern Way to Cook: Over 150 quick, smart and flavour-packed recipes for every day

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If you are looking for a new vegetarian cook book, this one has a lot going for it: Innovative, creative, mouthwatering. I was already looking forward to our romantic weekend away, but this got me even more excited (if that’s even possible). And if you are looking for vegan recipes, there are plenty of vegetarian recipes in this book with variations for vegan. This was the first time I’ve ever used tofu, despite having enjoyed our Meat Free Monday for several years now. Because it was organised by the time it took to make recipes, I found it really hard to find the recipes i wanted to make.

Start of the Year: Spelt with pickled pears and pink leaves and Chocolate and blood orange freezer cake; First Warm Days of Spring: Elderflower dressed broad beans and leaves with burrata and Chickpea farinata with slow cooked courgettes ; Herald of Spring: Spring chickpea soup with salted lemons and Rhubarb and rose geranium frozen yoghurt; Summer: Smoked aubergine flatbreads and Beetroot tops tart; Autumn: Orzo with tomatoes and feta and Honey, lemon and coriander seed cake; Winter: Velvet squash broth with miso and soba and Chocolate rye porridge with quick honey pears. Heat an ovenproof shallow casserole or frying pan, then add a good drizzle of oil and the parsnip mixture. The chapters are broken down by time, with recipes that can be prepared in under 15, 20, 30, and 40 minutes, so no matter how busy you are, you can get dinner on the table, whether it be smoky pepper and white bean quesadilla, butternut squash and sweet leek hash, or chickpea pasta with simple tomato sauce. It allows us to honor the people we are cooking it for and it means that we also get a chance to sit round a table, eat, drink, and really spend time with one another.And my husband is light-years from being a vegetarian, so he will provide a perfect test subject for the recipes of this book. We attach guild and a “forbidden” label to food, increasing our anxiety around it and causing us to crave it even more.

I agree with the author when she says … “Right now, too many sweeping generalizations are being made in the world of food.The Vietnamese influence is easy to taste: cold, fresh vegetables (especially carrots) coupled with a sweet soy sauce dressing. To be honest, when I first glanced through this cook book I didn't think I'd like it - the pictures were just so over-the-top glossy, screaming "unattainable lifestyle that you should envy rather than learn from.

In the spirit of full disclosure, I should tell you that I did not use any of the healthier options for the ingredients. It almost had me believing that I could actually be turning pasta every 30 seconds or so as it cooks, and at the same time be removing any tough stems from the kale and coarsely tearing the leaves. Not surprisingly, making spaghetti out of courgettes did take some time, but I think it was time well spent, given how healthy courgetti is, especially when compared to the usual spaghetti. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. My sister, mum and dad stopped eating meat a couple of years ago and my brother is a vegan," she says.but I figured the recipe said to bake them for 25 to 30 minutes, so I figured it would firm up later. There are Salted Almond Butter Chocolate Bars and Fruit frozen Ice Cream type bars that look yummy too. We are talking flavor, folks, and it isn't the kind of amazing flavor that fades once you start considering the harm you are doing to your body from the actual sugar, salt, and fat that often comes with those huge flavor sensations. You can travel the world weekly from your kitchen with dishes such as: Persian noodle soup; Korean carrot and sesame pancakes; African peanut stew; baked dahl with tamarind-glazed sweet potato; and halloumi, mint, lemon and caramelised onion pie. On top of the tons of recipes, there are charts in the book that help provide countless options for making omelets, grain bowls, one pot meals, baked potato meals, one pot meals, salads, stir fry meals, breakfast smoothies, overnight oats and fruit desserts.

And I refuse to use coconut oil because I don’t need reminders about hair products from the 80s in my food. 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.Making vegetables the focus of our diet is widely considered to be the single most important thing we can do for our own health and for the health of the planet. The boys agreed, saying that it was much better than they thought it would be (high praise, given their low expectations).