The Greek Vegetarian Cookbook, a review

Every once in a while, there comes along a cookbook that I know immediately I am going to like.  In my never-ending quest to try to eat more vegetables and fruit, I am always looking for new ideas or inspiration.  And for me right now, that is The Greek Vegetarian Cookbook by Heather Thomas.  The recipes in this book are mostly uncomplicated, unpretentious, but not boring.  

The book is also really enjoying to flip through, as every recipe is accompanied by a gorgeous photo.  The breakdown of the cookbook is basic:

  • Chapter 1 – Meze, Dips, and Snacks
  • Chapter 2 – Salads
  • Chapter 3 – Breakfasts and Brunches
  • Chapter 4 – Light Lunches
  • Chapter 5 – Dinners
  • Chapter 6 – Bakes and Desserts

Trying to narrow down a recipe to test for this review was a little tough.  The recipes that I was most interested in, some of the ingredients are not in season yet (here being in New England).  But here’s a snapshot of some of the recipes I want to make from this book:

  • Halloumi and Lentil Salad
  • Hummus with Fennel and Golden Beets
  • Cretan Tomato Salad with Strawberry Vinaigrette
  • Crunchy Greek Islands Salad
  • Melon and Avocado Salad
  • Halloumi with Sweetcorn Fritters with Fried Eggs
  • Chickpea and Eggplant Pilaf
  • Baked Stuffed Vegetables
  • White Bean, Tomato, and Feta Baklava
  • Fresh Fig and Orange Cake

In the end, I went with testing out the Broccoli Salad with Yogurt Dressing recipe because I had most of the ingredients and the photo looked appetizing.  It’s almost embarrassingly easy. You re-hydrate some raisins. You boil some broccoli. You make a dressing of Greek yogurt, honey, and vinegar. And then you serve the broccoli with the dressing, some onion, sunflower seeds, toasted pine nuts, and the raisins.

And you know what?  I loved it. The recipe comes with variations which also sound good, and I’m tempted to try all the suggestions.

So, would I recommend this book to someone else?  Yes! I think I’d recommend this book to anyone to be honest.  Interested in the Mediterranean diet? Get this book. Interested in recipes easy enough for a beginner?  Get this book. Want to eat more veggies? Get this book. And if you do get this book, let me know what you think of it.  🙂

Disclaimer – I kindly received this book from Phaidon for this review.  I’m not getting paid for this post. The views and opinions expressed are purely my own.

Reference Link:

https://www.phaidon.com/store/food-cook/the-greek-vegetarian-cookbook-9780714879130/

Advertisements

pale and beautiful

Call it chayote, merliton, hup jeung gwa, or whatever you want, it’s my favorite squash these days.

Zucchini and yellow squash doesn’t do it for me. They’re squishy. They’re lackluster. As far as I’m concerned, zucchini belongs in quick breads and not on my plate as a side dish.

Ah, but chayote? It’s such a delicate flavor – just barely sweet. It tends to absorb the taste of whatever it’s being cooked with. The texture? It’s on the firm side of squashes. I had googled “chayote squash recipes” one day and was thoroughly put off. So many recipes demanded that my little chayote be covered up in herbs, sauce, or… eww, cheese. I felt like it was misunderstood.

Tonight, I decided to go simple. I cut up three chayote squashes, one sweet onion, and lightly covered them in olive oil and a pinch of salt before throwing them in an oven, heated to 400F, for about 35 minutes. (Word of advice – chayote has a bit of a thick skin, so I recommend peeling it. However, it produces a very slimy film when you do that. The film washes off your hands easily enough, but it’ll really dry out your skin. If you can, peel them with gloves on.)

The result? Well, I ate two-thirds of it in one sitting. I’m so full right now, that I have to take a break before I finish the rest of my dinner. Sometimes, I’m such a glutton. *blush* On the bright side, it’s a fairly healthy side dish. I find that chayote does well when roasted. After it’s done cooking, it’s still wonderfully moist and pairs so well with just onion.

I remembered to take photos. I can’t let Asano-mama receive all of the attention for her whale cake, can I? 

~ Mikan