The Newlyweds’ Vegetarian Cookbook: Every Recipe You’ll Ever Need for Your Life Together, published by Ryland, Peters & Small, distributed by Thomas Allen & Sons. Is the perfect wedding gift for any vegetarian or almost vegetarian couple. Beautifully illustrated and well laid out, this book takes every new bride and groom by the hand, to get them started creating vegetarian masterpieces together, while seasoned vegetarian couples will find numerous new ideas and inspiration.
About the Book
“The Newlyweds’ Vegetarian Cookbook is comprehensive and inspiring. It will become an invaluable cooking partner during your new married life and many of the recipes are destined to become family favorites in the years ahead. It is a book that will make cooking for your loved one, family, and friends a true pleasure, whatever the occasion.”
This book is will become a treasure in any newly married couples kitchen repertoire. Happy couples who are strict vegetarian or meatless Monday vegetarians will both find this tool essential for every day, special occasions, family gatherings, and those times when it pays to impress the in-laws.
And now, may I present, The Newlyweds’ Vegetarian Cookbook: Every Recipe You’ll Ever Need for Your Life Together. Going through the pages of this fascinating compilation of recipes, I was so impressed with the presentation and ideas put forth on how to make beautiful vegetarian dishes. At times I completely forgot it was a vegetarian cookbook. There is something for everyone in this compilation of recipes. This is the go to book when looking for anything, from pizza dough to béchamel sauce. There are entertaining recipes and even drinks such as the James Bondi a champagne cocktail and a special martini which turns my head, the Chocotini. The baking section has an amazing sour dough homemade bread recipe to impress everyone and so versatile to use for so many occasions. Summer lunch with your other half over an Heirloom Tomato, Bell Pepper & Mozzarella Tart sounds like a perfect moment to share with a simple garden salad on the side. A classic Spanish rice Paella of Summer Vine Vegetables with Almonds will be a recipe to use over and over as it is so quick and easy to prepare. The Feta, Cucumber & Mint Spring Salad becomes a perfect accompaniment to a cold sparkling glass of white wine and a crusty roll for brunch, lunch or any time something fresh and light is in order for two or more. For the next family function, bride and groom can impress everyone with a trio of delicious creamy vegetable dips, Roasted Parsnip & Garlic Dip, Beet & Caraway Dip and Spiced Carrot Dip are all made with root vegetables vibrantly coloured and served with spelt toasts or other artisanal breads. Truly, the way to everyone’s heart is through their eyes and their stomachs, so newlyweds’ out there rejoice knowing you’ve got it made when you have this book on your kitchen bookshelf.
Here is a special dessert I can see the newlyweds preparing and serving as one of their first very special creations as a couple with champagne on the side to celebrate with friends, their new life together.
POACHED RHUBARB WITH PISTACHIO & ORANGE CHEESECAKE
“The term “cheesecake” is used loosely here as it has no biscuit base, but is a combination of a creamy ricotta base with a poached fruit topping. It is a wonderfully versatile dish as the rhubarb can be substituted for other seasonal fruits – it works as a treat with poached pears in fall or winter”
- 14 oz. / 400 g ricotta cheese
- 1/2 cup / 60 g confectioners or icing sugar
- 1 egg, lightly beaten
- Finely grated zest and freshly squeezed juice of 1 unwaxed orange
- 1/2 cup / 70 g shelled unsalted pistachios
- 1/4 cup / 55 g granulated sugar
- 6 rhubarb stalks, cut into 1 1/2” pieces
- One 8”x4” / 20cm x 10 cm loaf pan, lined with baking parchment paper
Preheat the oven to 350 f degrees / 180 c, gas 4
Put the ricotta in a food processor with the confectioners’ or icing sugar, egg and orange zest and process until smooth. Stir the pistachios in, then spoon the mixture into the lined pan. Press down with the back of a large spoon, cover the pan with foil, and cook in the preheated oven for 50 minutes. Remove from the oven and let cool before removing from the pan.
Mix the orange juice, granulated sugar and 1/2 cup / 125 ml water in a small saucepan. Cook over high heat and boil for 5 minutes. Add the rhubarb and cook for 2-3 minutes over high heat, stirring often, until the rhubarb starts to soften. Transfer to a bowl and let cool to room temperature. Cut the baked ricotta into thick slices and serve with the poached fruit mixture spooned over the top.
Variation: Mix the rhubarb component of this recipe with some lightly whipped cream to make a simple Rhubarb Fool.
Now you can win your own copy of The Newlyweds’ Vegetarian Cookbook: Every Recipe You’ll Ever Need for Your Life Together, published by Ryland, Peters & Small, distributed by Thomas Allen & Sons, by leaving a comment at the end of this blog, and as well any advice you may have for our newlywed cooking couples as they venture through life together.