A recipe book encouraging carnivores to eat veggies? Not the kind of thing you’d expect to see on Fridge Scrapings, right? It’s not like I need much encouragement to get my fill of greens.
MY vegetable intake aside, when approached to do a review of this book, I was pretty interested in getting my hands on a copy. Convincing Viper to chomp through a huge bowl of steamed greens is not really the easiest thing to do, and I am always up for new ideas to make veggies exciting for the un-enthusiastic.
Anyway, Lora Krulak’s notion of “moving vegetables to the centre of the plate,” is one I really try and push at home – meat is fine (if you are that way inclined) but try to make the veggie component of your meal the main attraction.
I really loved this book – Lora has a really engaging “voice” throughout – the book is filled with interesting stories, fascinating facts and the whole tone of the book is kind of like a friendly chat, if that makes sense? I’m all about the whole experience when it comes to reading a recipe book – I don’t just want the recipe, I want to know where the inspiration for the dish came from, I want to know a little about the different ingredients that go into it – the whole shebang. Lora caters for my tastes perfectly – the information she provides is succinct and extensive without being overwhelming “wordy” or “health-food-preachy.”
The book goes through “The Basics,” (equipment and preparation work) ”Dips & Spreads,” “Sauces & Dressings,” “Soups & Salads,” “Small Plates,” and “Smoothies/Tonics,” – it covers the majority of veggie-based bases for sure. A girl who loves to travel, the flavour profiles in Lora’s recipes cover a multitude of countries and cultures, so boredom is not even an option.
I think the main attraction Viagra of this book, as Lora gives you not only recipes, but the creative inspiration and “building blocks” to help you design countless dishes – it’s the like gift that keeps on giving.
I suppose I am greedy to want there to be more of a sweet-treat section, considering this is a veggie-based book, but Lora DOES cover a variety of smoothies to get in a little sweetie- fix. I made her Chocolate Peanut Butter Milk (above) for myself and Misty, and it was delicious, although I did need to add some sweetness to the final product. There is a natural sweetener guide in the front of the book, and Lora considers her top 5 – Yacon Syrup, Maple Syrup, Raw Honey, Molasses and Coconut sugar.
My only criticism of this book would be the lack of visual appeal – the layout and photographs lack pizazz, and you’d think with such stellar content, you would want the book to LOOK as fantastic as possible? Anyway, that aside, this is a fabulous book if you are lacking a bit of creativity in the vegetable department, OR you want to convince friends/family of their amazing appeal.
You can go HERE to download a free sample of the book if it’s the sort of thing that tickles your fancy.
I also made the Aloo Gobi Dip, which is an Indian spiced cauliflower spread…. although I did run out of olive oil, so it ended up on the thick side (just how I like it) – absolutely delicious. I am looking forward to creating more of the recipes – Viper has requested the Cauliflower Steaks with Harissa Sauce, and I have my eye on the Middle Eastern Squash Puree, which sounds like it would be right up Misty’s alley (or it would make for some lovely coloured finger paint).
by LOU on NOVEMBER, 13 2012