Good Veg

February 15, 2017

Whether you're in search of a quick breakfast, a midweek meal, or a showstopper for a special occasion, you'll find a recipe to suit within this contemporary vegetarian cookbook. UK-based food writer and author Hart (Friends at My Table) presents satisfying dishes for everyday cooking, including spiced buckwheat waffles with mango, roasted broccoli tart with a cauliflower crust, farro and squash kofta in a roasted tomato sauce, and vegan chocolate mousse with walnut-sesame brittle. She covers a wide range of global flavors and emphasizes fresh produce more than meat substitutes. Included are raw, sprouted, and fermented preparations, as well as options for vegan, low-sugar, and gluten-free diets. VERDICT Delving further into the whole-foods pantry than Hugh Fearnley-Whittingstall's River Cottage Veg, Hart's new collection is a great choice for readers seeking vegetarian recipes beyond the ordinary.

Copyright 2017 Library Journal, LLC Used with permission.

April 15, 2017
It's not often one sees the word ebullient in a cookbook title, but it's a suitable adjective for this joyful celebration of the vast and vibrant world of vegetables. Ditch the dieter's plate and the sad desk salads with food-writer Hart's wildly inventive, globally inspired creations. Her recipes will take cooks from day starters, like Paneer Corn Cakes with Charred Chile Salsa; to light, clean midday meals, like Lemongrass Tofu Banh Mi; to sweet endings, like Geranium Leaf Frozen Yogurt with Berry Ripple. Hart wisely includes a lengthy chapter entitled Thrifty that makes full use of seasonal vegetables, lentils, beans, and grains. The 200 colorful creations presented here represent a veritable master class in meat-free cookery and would be a worthy addition to any cook's shelf, no matter vegetarian or omnivore.(Reprinted with permission of Booklist, copyright 2017, American Library Association.)