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Ottolenghi Flavour by Yotam Ottolenghi & Ixta Belf

Ottolenghi Flavour by Yotam Ottolenghi & Ixta Belfrage: Just total vegetable magic from beginning to end. So much inspiration from flavour profiles and new ways to cook veg. The book is broken down by cooking process, flavour notes, and produce types. A mix of easy and slightly more involved recipes
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Vegetable Kingdom by Bryant Terry: Super next level, stunning, and flavourful vegan food that is whole food-focused. In my early days of veganism, I cooked from Bryant’s Vegan Soul Kitchen constantly because there was so much flavour built into his recipes. Perfect dinner inspiration
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Falastin by Sami Tamimi & Tara Wigley: The sense of time, place, and family tradition in this celebration of Palestinian cuisine is like no other. So many recipes in this book are staples for us, and I find myself just flipping through it often, getting lost in the stories and photographs
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Fresh India by Meera Sodha: Recipes in the book are rooted in the author’s family’s home, Gujarat. All of the recipes in this book are vegetable-forward, fresh, vibrant, and seasonally creative. We cook from this book pretty much every week because the recipes are, on the whole, easy to make on the fly
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Whole Food Cooking Every Day by Amy Chaplin: This is like a nourishing cooking bible for me. I turn to the bean recipes, sauces, the cauliflower bake technique, broths, and various nut and seed milk drinks all the time. I go to this one when I’m in a cooking rut or when I’ve been dining out a bit too much 😅
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Family by Hetty McKinnon: Hetty’s salads and veg sides are unmatched as far as I’m concerned. The book also feels super connected to how a lot of us are trying to cook—healthy-ish, seasonal, easy enough, comforting, mega flavourful, and just familiar enough. The photos in this one are magic
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Six Seasons by Joshua McFadden with Martha Holmberg: In an ideal world, I cook recipes from this book all the time. Vegetable-focused recipes for every season. The balance and focus on salt, pepper, heat, and acid in every dish is just ✨. This book is huge and has a nice mix of super easy and slightly more involved recipes

Vegan red pepper pasta with charred corn and basil

Garlicky broccoli rabe sandwich with vegan almond

Garlicky broccoli rabe sandwich with vegan almond “ricotta” & balsamic cherry tomatoes ✨. Broccoli rabe really is my favourite vegetable and it is PERFECT in sandwiches. Here’s how I do it.
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Mix these up in a food processor until smooth:
1 cup sliced almonds, soaked for at least 1 hour
¼ cup hot water, plus extra if needed
½ teaspoon lemon zest
1 tablespoon lemon juice
2 teaspoons olive oil
2 teaspoons light miso
2 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
sea salt, to taste
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Sauté some cherry tomatoes in olive oil until squishy. Season with salt and pepper and mush them up with a drizzle of balsamic vinegar. Let it reduce a bit. You want it slightly jammy!
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Then, sauté some chopped broccoli rabe in olive oil with garlic and ground chillies until the thick stalks are tender and bright green. Season with salt and pepper.
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Assemble the sandwich! On ciabatta bread, layer the vegan almond “ricotta”, balsamic tomatoes, broccoli rabe, and top with chillies and fresh basil if you like.

Having a muesli girl summer 🌞. It’s the perfe

Having a muesli girl summer 🌞. It’s the perfect vehicle for the abundant and juicy local fruit right now. I follow @thekitchn’s “How to Make Easy Muesli” guide for the most part, tossing the oats, nuts & seeds with cinnamon when they’re warm out of the oven and then adding a hearty scoop of chia and @togetherhempco hemp hearts to the mixture. I love mine with mac nut/other nut milk and a splash of fresh OJ. Normally I add hazelnuts, but I was out this time.
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Also, I unapologetically LOVE raisins and go hard with them. Fellow raisin lovers: please say hi in the comments :)

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