Favourite vegetarian cookbooks!

[Reynard]

Speaking of veggie burgers, does anyone have a good recipe / method for a spicy bean burger? None of the ones I've tried so far have really hit the spot...

 

[Cathryn]

The green roasting tin is spectacular!

 

[Cathryn]

Speaking of veggie burgers, does anyone have a good recipe / method for a spicy bean burger? None of the ones I've tried so far have really hit the spot...

Not beans but this is the best veggie burger recipe I've ever had.
https://cupofjo.com/2013/03/the-best-veggie-burger-youll-ever-have/

 

[raleighnut]

I tend toget 'Veggie' recipes from other books, this one has probably 25% veggie in it

 

[Reynard]

Not beans but this is the best veggie burger recipe I've ever had.
https://cupofjo.com/2013/03/the-best-veggie-burger-youll-ever-have/

Thanks Might try that - if I can find a substitute for miso. I'm not terribly keen on the taste.

 

[OldShep]

All those silly American measurements though (although I do have a set of US 'cups' they're annoying to use )

I had to Google that 😀. I’ve never realised US Cups were different to ours. Don’t think I’ll bother buying any though for 10 ml of difference.

 

[Tail End Charlie]

I'm not vege, just don't eat meat. These are my go to recipe books, they each have great recipes and the Rose Elliott one has more explanations of what things are.

 

[yello]

We've a Rose Elliot on the shelf, it's fallen out of favour though.

Another site worth a look (imho) is Feasting At Home They're more complex recipes than the aforementioned Budget Bytes but worth the time.

 

[AndyRM]

 

[Tenkaykev]

I had to Google that 😀. I’ve never realised US Cups were different to ours. Don’t think I’ll bother buying any though for 10 ml of difference.

I understood it to be a ratio thing with the volume of the cup being secondary.

 

[Chief Broom]

Thanks folks some interesting thoughts and musings i recognise and have used some of the books mentioned. I guess a book where every recipe is a winner would be the holy grail like an an album where each song is brilliant
Now ive got an oven again i shall cook one of favourite things...cheese pasties! Puff pastry, loadsa cheese and onion mixed in a potato mash with a big handful of parsley, pepper, and a dash of chilli....they dont last long

 

[Arrowfoot]

Been Veggie for over 50 years and it’s wonderful to see so much choice in the shops and restaurants nowadays. I remember many years ago having a plastic contraption that pressed your own veggie burgers. I did have Madhur Jaffreys veggie cook book, and being brought up in Brum there was a large part of the Indian population who were veggie, and lots of small shops where “ exotic “ herbs and spices were readily available and extremely cheap.

Agree on the plentiful choices in the vegetarian and vegan world. Not one myself but indulge I do and often. First discovery was lentils.

I had this at Saravan Bhavan, 254 Upper Tooting Rd, London SW17 0DN, United Kingdom. It's called South Indian Thali. Cheap and rich with spices.

 

[bitsandbobs]

This is prolly the book I use most. Most recipes have a relatively small number of ingredients (Ottolenghi it isnt) and are low on technique, but that only goes to show how great simple dishes can taste. There are recipes from N Africa, the Levant, the Gulf, Turkey, Iran, Iraq and the Caucasus, so it takes a fairly broad approach to what constitutes the middle east. No illustrations which some people seem not to like.

 

[Bazzer]

We have a shelf full as Mrs B has been vegetarian for around 40 years as are both our daughters.
A couple of our most used are; +1 for the Sarah Brown book referred to upthread, also this book I picked up from Asda a few years ago, on special offer for about £3.
Also as said upthread, Google is your friend, in particular BBC Food. I made this spinach & ricotta gnocchi a couple of weeks ago, which was gorgeous with garlic bread.

 

[yello]

Most recipes have a relatively small number of ingredients (Ottolenghi it isnt) and are low on technique, but that only goes to show how great simple dishes can taste.

As a non-chef, I find low technique recipes a god send. I've been impressed at just how tasty some simple dishes can be just with the (directed and informed) use of herbs and spices. I've had a kale and lemon pesto that was a doddle to make and transformed an otherwise ordinary dish into something special.