But also the flavor combinations totally work for me and these aren't the same bunch of recipes I see in every other vegetarian cookbook--there are a lot of things I'd never thought of before, like using white beans as a quesadilla filling with roasted red peppers and Manchego cheese, or savory beet pancakes with goat cheese and olives.

The final product almost always turned out well but it was frustrating to have to try so hard to understand the instructions. I didn't have all of the right ingredients, but as Julia Child said "if you don't have a certain ingredient, use something else". These recipes are bright, bold, and bursting with flavor, and they will surely move vegetarian cookery further from the margins and closer to the center of our culinary consciousness. I look forward to trying the following recipes; Carrot and Chickpea Pancake with Lemon-Spiked Dressing, Zucchini Noodles with Pistachio, Green Herbs and Ricotta, Crispy Cauliflower Rice with Sticky Spiced Cashews, Sweet Roasted Zucchini with Crispy Chickpeas. Because the recipes are vegetable-based, I've eaten more veges by using these recipes - always a good thing.

I love the book with the recipes that are full of "normal" ingredients, specially if they have the pictures of (almost) all the dishes in the end. Every recipe is introduced with alternate ingredients listed so it is very easy to make the dishes using ingredients that you have on hand, or to tweak per dietary requirements.

Bottom Line: In like fashion to her first book (A Modern Way to Eat) , Jones displays a masterful touch in blending flavors in her vegetarian recipes. In the meantime, her relaxed outlook is reflected in her debut cookbook, A Modern Way to Eat, with recipes that emphasise delicious over self-denial. Disclosure of Material Connection: I received a complimentary copy of this book from The Blogging for Books site. This book is a beautiful hard back book filled with great information, outstanding looking recipes and lovely color pictures throughout. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.This is a complete, all around manual for making interesting, original, delicious and nutritious vegetarian meals every day of the year. when making the quantities were sometimes off and on occasion there are ingredients missing or instructions missing.

This book is packed full of endless options and delicious recipes, and is a great reference to have in every kitchen. After an economics degree and feeling unsettled in her financial PR job, Jones answered an ad for an apprentice with Jamie Oliver's then newly launched Fifteen.

All delicious, whether made vegetarian or vegan, Anna also helps you to reduce waste, use leftovers and make your kitchen plastic free. In the spirit of full disclosure, I should tell you that I did not use any of the healthier options for the ingredients. I wish I could be as quick as the estimate to make this (it took about double the time), but I do think it looks lovely, so perhaps the extra time was worth it.

I love this book and this book, as well as her earlier book "A Modern Way to Eat" were my Ramadan cookbooks. The boys agreed, saying that it was much better than they thought it would be (high praise, given their low expectations). From a food safety perspective, I don’t know if the egg had been cooked enough to make the safe, but we like to live dangerously in this family. The Buddha Bowl is a nice assortment of potatoes, green beans, peanuts, rice, carrots, tofu and the aforementioned massaman curry paste.

With recipes for every occasion from a weeknight tahini broccoli on toast to the puddings and feasts, these inventive and varied recipes will become kitchen staples. Based on how Anna likes to cook and eat every day, it covers everything from quick breakfasts to celebratory dinners, using different grains, nuts, seeds and seasonal vegetables whilst avoiding the usual vegetarian reliance on dairy, heavy carbs and stodge. My husband and I have decided to go veggie but we both love food so wanted some ideas as not to get board with the same old thing and resorting to quorn mince or veggie sausages - this book is an inspiration with amazing quick fixes and tasty meals. Jones cheers cooks on to practice the art of 'quick, calm cooking' that balances 'wellness and deliciousness' on every plate. We are talking flavor, folks, and it isn't the kind of amazing flavor that fades once you start considering the harm you are doing to your body from the actual sugar, salt, and fat that often comes with those huge flavor sensations.