Another Sunday, another cookbook except this time, I’m telling you about a cookbook that’s pretty near and dear to my heart. You might have noticed when I redesigned the site back in December, I snuck this gem into the sidebar but haven’t actually done much talking about it. So I figured it was time to give you a sneak peak into my new cookbook: The Easy Vegetarian Kitchen. EVK is due out in Mid-April and is available for preorder now!
I’m so excited about this book and I’m hoping you will be too. This book was born out of a desire to write a vegetarian cookbook but do something slightly different (because there are SO many beautiful vegetarian cookbooks out there)! EVK is comprised of my 50 of my go-to, classic recipes (ie: base recipes) and then each classic recipe has 4 variations- one for each season.
I came about this idea when I first started a new series on the blog (this base recipe series) that didn’t turn into much of a series because all the steam power went into this book. I wanted this book to be less about the individual recipe and more about playing in the kitchen, with the ingredients you have on hand during the individual seasons. My hope is that EVK will inspired you with a fresh, seasonal approach to vegetarian cooking.
Without further interruption, a few sneak peaks from the book:
This recipe is straight from the cookbook and one of my favorite entertaining (vegetarian) recipes. The process of making the galette may look a bit daunting but the great thing is that it’s free-form and doesn’t need to be perfect (in fact, the more rustic, I think the better it looks!). If you have any rutabaga or turnips on hand, feel free to mix those in to the parsnips as well!Print
- 1 cup (120 g) unbleached all-purpose flour or whole wheat pastry flour
- ¼ teaspoon sea salt
- ¼ cup (56 g) cold unsalted butter
- 1 ounce (28 g) cream cheese
- 1 tablespoon (15 ml) maple syrup
- 2 tablespoons (30 ml) cold water
- 1 parsnip, thinly shaved
- 1 tablespoon (14 g) unsalted butter, melted
- ½ teaspoon dried thyme
- ½ cup (120 g) ricotta
- 2 teaspoons honey
- ¼ teaspoon black pepper
- ¼ teaspoon sea salt
- Egg wash
- 2 tablespoons (30 ml) heavy cream
- 1 large egg
- Preheat the oven to 375˚F (190˚C, or gas mark 5) and cover a baking tray with parchment paper.
- To make the crust: In a food processor or large bowl, combine the flour and salt. Cut in the butter and cream cheese, pulsing in a food processor or using your fingers until the dough is in pea-size pieces. Add the maple syrup and water, pulsing or stirring until the dough comes together. Turn out onto a floured work surface and roll the dough into a 10-inch (25 cm) circle. Transfer to the baking tray.
- To make the filling: Toss the shaved parsnip with the melted butter and thyme and set aside. In a bowl, whip together the ricotta, honey, black pepper, and sea salt. Spread the ricotta over the crust, leaving an edge of roughly 1½ inches (3.8 cm). Layer on the parsnips, and fold the edges of the crust over the outer edges of the layered ricotta and vegetables, pleating the crust as you go in order to make an even circle.
- Whisk together the heavy cream and egg, then brush the crust with the egg wash. Bake for 40 to 45 minutes, until the crust is golden and the filling is set and bubbling. Remove from the oven and let cool before serving. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.