“A Modern Way to Eat” – September 2014 Cookbook – Our Verdict

 

Maureen: We LOVED this cookbook.

Kirstin: It was the best vegetarian cookbook I’ve ever cooked from.

Maureen: The Mary McCarthy was my favourite vegetarian cookbook up until now, but now this one has supplanted it.

Kirstin: Usually I find that vegetarian cookbooks are holier than thou, but this one wasn’t. The recipes were really good.

Maureen: The thing I liked about it was she didn’t use ingredients that were too obscure or hard to find.

Kirstin: Well… I gave up trying to find brown sushi rice for the Kale and black sesame sushi bowl in the end. But I used regular brown rice instead and it was delicious.

Maureen: Maybe I turned the page if there were difficult ingredients in it, but by and large I could find the things I needed. I don’t have the patience to do a lot of running around to find obscure ingredients.

Kirstin: Her salads are amazing, and her yorkshire puddings I’ve made every weekend for the last six weeks.

Maureen: She seems particularly skilled at salad. The one we had at your house was delicious. So simple, and yet, so delicious.

Kirstin: You feel really good after you’ve eaten her food.

Maureen: I agree.

Kirstin: It’s a modern take on vegetarian food.

Maureen: Yes, and it’s delicious. This is why it’s going on my high-rotation bookshelf. There were loads of things that I made that were absolutely yummy and will be perfect for our weekly Meat Free Monday. This was a great book.

“A Modern Way to Eat” 
Overall Grade (A- F): Kirstin A*. Maureen: A*
Best recipes: Kirstin: Yorkshire Pudding and the Strawberry Crumble. Maureen: We loved everything, but particular kudos has to go to the Herbed Green Quinoa and the Mushroom Rosti.
Grade for Photography (A-F): A
Any disasters? Kirstin: Yes! The Double Chocolate Cloud Cake. It was nightmare. It just didn’t work.
Bookshelf or Charity Shop Donation? High-rotation bookshelf.

 

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“A Modern Way to Eat” – September 2014 Cookbook – Our Verdict

“Laura’s Herbed Green Quinoa” from “A Modern Way to Eat”

IMG_5764Andrew (14): Me gusto!

Maureen: Another winner, then.

Andrew: Yes. I love this. It’s delicious. Me gusto!

Tim: Me too. This is great.

Maureen: What do you think, Nicholas?

Nicholas (11): I like it!

Maureen: I like all the different textures. You would never guess all the different things I put in here.

Tim: OK. Tell us.

Maureen: Well obviously, there’s the quinoa, the broccoli, and the feta, which is obvious. But there’s also toasted sesame seeds and toasted pumpkins seeds. We’ve also got some leek, some spring greens, peas, mint and basil. Yum.

Tim: I’m not sure why you felt compelled to roast some chicken legs to go with it.

Maureen: For the record, I’m not having chicken. But I didn’t know if you guys would be satisfied with just this.

Tim: I think this is a meal in itself.

Maureen: I agree. I definitely will be making this again. Maybe for the next Meat Free Monday!

“Laura’s Herbed Green Quinoa” from “A Modern Way to Eat”

“Ricotta, Thyme and Sweet Potato Bake” from “A Modern Way to Eat”

IMG_5750Maureen: This is called a Sweet Potato Bake, but I’m going to call it like I see it: It’s a sweet potato lasagna.

Andrew (14): Yum. This is GOOD.

Nicholas (11): There’s only one problem with this. I don’t like sweet potatoes.

Maureen: What are you talking about? This is delicious!

Nicholas: Nope. Can’t do it.

Maureen: Honestly, it’s just like lasagna, just with sweet potatoes rather than pasta.

Andrew: It is DELICIOUS.

Maureen: See? Andrew likes it. They say in all the parenting books that you shouldn’t compare siblings, but I’m going to do it anyway: Look at your brother! He’s eating it and he loves it!

Tim: I’m with Nicholas. I am not a fan of sweet potatoes.

Maureen: What’s wrong with you people? You don’t know what you’re missing. This is fantastic.

Andrew: I agree.

 

“Ricotta, Thyme and Sweet Potato Bake” from “A Modern Way to Eat”

“Cucumber Satay Crunch Salad” from “A Modern Way to Eat”

 

 

CBAMSataySalady“Satay salad?” I asked. “Where do I sign up?”

I love a chicken satay. However, as this is a vegetarian cookbook, there will be no chicken satay recipes, so this will be the next best thing. Besides, we all (bar one) love cucumbers in this family, so I figured I was on to a winner. I was right.

This salad reminded us all of something we could get at our favourite Vietnamese pop-up restaurant in Greenwich. This was a lucky thing, as Saigon StrEAT has been closed for the month of August and part of September, so this served as a helpful reminder of what we missed. It was incredibly fresh and flavourful, which is probably down to the amount of coriander you add to the salad.

For what it’s worth, I served this on the side on a FIsh Friday, where I just roasted some cod. The rich mix of flavours of the salad offset the plain nature of the roasted cod very nicely. Also, I made the salad in the 20 minutes when the cod was roasting, so it all came together quite nicely.

Would I eat this again? Absolutely.

 

“Cucumber Satay Crunch Salad” from “A Modern Way to Eat”

“Tomato and Coconut Cassoulet” from “A Modern Way to Eat”

CBAMCassouletTim: Cassoulet! Without the pork products!

Nicholas (11): What do you mean?

Tim: Usually with cassoulet, you have beans and some sort of pork product, like chorizo.

Maureen: Not tonight, though. This is a vegetarian cassoulet.

Nicholas: I think I would like it better with chorizo.

Maureen (looking in his bowl): How can you say that? You haven’t even eaten any of it yet! Believe me, I think most things can be improved with the addition of pork products. But in this case, I think this is also good.

Andrew (said while emptying his bowl): I like it too.

Nicholas (now having eaten said dish): Yes, this is good. I like all the tomatoes.

Maureen: This also was a good use of leftover bagel. I was supposed to use sourdough bread, which would have been fine, but it would be a waste to get a new loaf just for this.

Tim: Yes. This is definitely one to use stale bread for, because you just need something to soak up the tomato juice. Also, if you had used the foccacia that we have, that would have gotten completely lost.

Maureen: Yes, I think you’re right. I don’t think she should include coconut in the title. I almost didn’t make it, since I’m not a fan of coconut. But actually there’s only four tablespoons of it in the recipe, and you can’t taste it at all.

Nicholas: I can’t taste any coconut.

Maureen: I think this is a winner. We should do this again for Meat Free Monday.

Tim: I would happily eat this again.

Maureen: So would I.

If you would like to make this yourself, the Telegraph reproduced the recipe. You can see it by clicking through this sentence. 

 

“Tomato and Coconut Cassoulet” from “A Modern Way to Eat”