A twist on the trusty pancake, with spinach and cherry tomatoes on top, from Yotam OttolenghiAs is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. This dish makes for a great light supper, but there are endless other options to experiment with – burned aubergine flesh mixed with lemon juice, garlic
The new vegetarian: Ricotta hotcakes | Yotam Otttolenghi
Posted by edwina 121 days ago (http://www.guardian.co.uk)Laura Barton on vegetarian cooking
Posted by edwina 131 days ago (http://www.guardian.co.uk)
From truffle framboise vinaigrette to fennel pollen – meat-free recipes can be a gourmet's dream, if you know where to look for them, says Laura BartonIn the early years the menus were always a little grim: wan-looking mushroom stroganoff, mushy beanburgers, Quorn fillets and chilli-non-carne. With time came endless rolls of spinach and ricotta cannelloni and the almost tyrannical reign of wild
It's beetroot season, and Yotam Ottolenghi wants to make the most of itBeetroot, yogurt and preserved lemon relishSmall bulbs of beetroot, now in season, sold with their stalks and leaves on, are intensely sweet. If you can get them, trim off the stems and leaves without bruising the root. The leaves are delicious sautéed in a little olive oil with garlic and caraway seeds, and served with
Lentils, aubergines, tomatoes and herbs - what's not to like, says Yotam OttolenghiI am willing to bet this will turn into one of your favourites. Serve warm or at room temperature - and taste before serving, because lentils tend to "swallow" flavours. Serves four.Lentils with grilled aubergines2 medium auberginesSalt and black pepper2 tbsp top-quality red-wine vinegar200g small dark lentils, suc
Ask Nigel: Vegetarian stocks | Chestnut spread
Posted by edwina 141 days ago (http://www.guardian.co.uk)
Q I am a vegetarian and a lover of home-made soups. All of the vegetable stock cubes I've tried taste rather nasty. What are your tips for flavourful stocks that don't involve the remains of animals? Best wishes, JoA Dear Jo, I'm afraid all the stock cubes I have tried are pretty rubbish. I tend to use vegetable powder because it is the least salty and does seem relatively free of anything horrid
Vegetarian diet 'weakens bones' (AFP)
Posted by glenna533 144 days ago (http://us.rd.yahoo.com)
AFP - People who live on vegetarian diets have slightly weaker bones than their meat-eating counterparts, Australian researchers said Thursday.
Tomatoes + goat's curd + salad leaves = summer on a plate, says Yotam OttolenghiUse a selection of firm tomatoes (red, green or any of the many shades and shapes available), fry them in breadcrumbs, then match with leaves and mild cheese to let the tomato flavours shine. Try pantmawrcheeses.co.uk for the goat's curd; Neal's Yard Dairy often has it, too. Though, if truth be told, any good soft go
Globe artichoke with chard and carawayAn impressive starter to kick off a summery evening. Good-quality mayonnaise - preferably homemade herb mayo - would make a welcome addition here. Serves four.12 small tomatoes, quartered80ml olive oil2 tsp soft brown sugarSalt and black pepper4 medium globe artichokesJuice of 2 large lemons600g Swiss chard leaves1½ tsp caraway seeds1 garlic clove, cru
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