Bibelot » vegetarian

Oct 03

by bibelotm_wp in Eat, Reviews 0 comments tags: Chef, Cookbook, Cooking, Jeremy Fox, On Vegetables, vegetarian

On Vegetables by Jeremy Fox – A Review

In June, the Borough Market Cookbook Club had a wonderful summer party. The book chosen to celebrate was Jane Grigson’s Vegetable Book (published in 1978) and around 80 home cooks brought along a dish they had cooked from its pages. We feasted on tomato tarts, stuffed leeks, beetroot salad and many other delights. Esteemed food writer Felicity Cloake told the assembled foodies why she believed Jane’s vegetable book was such a gem, and the ice-breaking phrase “what did you cook?” must have been said a hundred times at least, there in the Market Hall. When I was asked to review the new Phaidon uber-book On Vegetables, I jumped at the chance. This publisher specialises in oversized tomes that present themselves as the ultimate collection of dishes on a theme. In theory, you could get rid of all your much thumbed little second hand paperback cookbooks, and just have a few enormous Phaidon books on your shelves. France: The Cookbook, Thailand: The Cookbook and America: The Cookbook might not give you much room for anything else. But I approached On Vegetables with caution. My much admired and beautifully presented Mexico: The Cookbook has taken such a bashing on the internet over mistakes and misunderstandings in its recipes, I am too scared […]

Jul 27

by bibelotm_wp in Eat 0 comments tags: Jeremy Fox, On Vegetables, recipe, vegetarian

Rhubarb Ricotta Radish Toast – Recipe

I really like working with a colour palette, while also not having it be the main purpose of the dish. I want it to taste great, but also play off a certain set of colors. This one works with shades of pink and light red, and is one of my favorite dishes to make at the moment. Note: You’ll probably end up with a little bit of extra rhubarb purée and pickled rhubarb –congratulations – as both are delicious on almost everything and keep well, too. Alternatively, you could just double the amount of toast you make. Serves 4 Rhubarb purée and pickled rhubarb 1 pound (455 g) rhubarb 3/4 cup (150 g) granulated sugar 3/4 cup (180 ml) plus 2 tablespoons white wine vinegar 1 tablespoon kosher salt To serve 10 baby red radishes (tops reserved for other uses, such as Salsa Verde) 4 slices Deanie’s Brioche or Pain de Mie, 1 inch (2.5 cm) thick extra-virgin olive oil kosher salt 11 ounces (315 g) Whipped Ricotta (see below) 2 ounces (60 g) pickled rhubarb, or to taste 4 tablespoons rhubarb purée, or to taste flaky sea salt freshly ground black pepper Make the […]

Mar 02

by bibelotm_wp in Eat, Food, Guests 0 comments tags: recipe, Vegan, vegetarian

Sri Lankan Sweet Potato and Cashew Nut Curry

We often partner this creamy, coconut curry with a simple pea pilau – it adds a flash of colour and is fragrant without being overpowering, though the curry has more than enough flavour to serve with plain rice if you prefer. We also like to serve it with garlic roti’s and tomato and coconut sambal. The roti’s require surprisingly little effort to prepare and the mild, fresh flavours of the samba bring a lovely acidic punch to the plate. Serves 6-8 Ingredients Vegetable oil 3 large potatoes, peeled and cut into 4cm chunks 1 large onion, diced 5cm piece of fresh root ginger, peeled and chopped 3 garlic cloves 2 green chillies, trimmed and chopped 12 fresh or frozen curry leaves 2 teaspoons ground turmeric 1 cinnamon stick 1 tablespoon Madras curry powder 1 x 400ml cans coconut cream 100g creamed coconut 1 tablespoon caster sugar 300g basmati rise, washed thoroughly and strained 400ml boiling water Salt 250g roasted cashew buts, to garnish Method Preheat the oven to 200°C/fan 180°C/Gas Mark 6. Drizzle a little vegetable oil on to the base of a roasting tin. Add the sweet potato pieces, season with salt and mix together thoroughly. […]

Feb 15

by bibelotm_wp in Ethical, Food, Lists 0 comments tags: Best Places to eat, London, Restaurants, Vegan, vegetarian

Bibelot’s Favourite Places to Eat Vegan

It’s meat-free Monday! Giving up meat for just one day a week has a profoundly positive affect on our planet, and our health. Limp lettuce and tasteless tofu are thankfully a thing of the past! And for those of you who choose to eat ethically as a way of life, or are trying to reduce the meat intake in your diet, it’s never been easier. It’s also never been easier to enjoy a meal out, with new vegetarian and vegan restaurants popping up all over the place, and other restaurants adding meat-free options to their menus. Here’s a list of some of our favourite places to grab a delicious plate of vegan food in London. Dig in! Mildred’s Originally just based in soho, Mildred’s have recently opened another restaurant in Camden, and now you can book in advance. The menu has a diverse selection of delectable vegetarian and vegan dishes, with a good mixture of both healthy and naughty (heavenly chocolate cake, we’re looking at you) to satisfy whichever mood you’re in. Manna One of London’s oldest vegetarian restaurants, Manna offers a brilliantly varied, and mouth-watering choice of (entirely vegan) food. Tucked away in leafy green Primrose Hill, […]

Feb 08

by bibelotm_wp in Eat, Food 1 comments tags: Coconut, Pancake, Pancake Day, recipe, Roti, Shrove Tuesday, Sri Lanka, Vegan, vegetarian

Pancake Day Coconut Roti Recipe

It’s almost pancake day! Hurray!! If you’re partial to a pancake but don’t eat eggs, we have the most delicious vegan recipe for you to try! This Sri Lankan inspired Coconut Roti is full of flavour, and is a little bit different to your bog standard pancake. Ingredients: 1½ cups plain flour sifted ½ cup of coconut flour sifted (optional – can be replaced with plain flour) 1 cool cup of water (add a little at a time as needed to form a dough) 1 cup freshly grated coconut (or soaked desiccated coconut) 1 tbs of oil (we used rapeseed) Method: Sift the flour in a large bowl. Add the grated coconut or pre-soaked desiccated coconut, and oil to the flour and mix well. Then add water a little at a time, until it begins to form a dough. You don’t want the dough to be sticky, it should be like play-dough consistency. Leave the dough to rest at room temperature for 30 minutes. Divide the dough into equal sized balls and then gently roll with a rolling pin into 5″ discs. Heat some oil in a pan on a medium high heat and then cook the roti on both sides […]

Nov 04

by melinosa in Eat, Guests 0 comments tags: recipe, vegetarian

Butternut Apple Tart – The Forest Feast

I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting when the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb side salad. Recipe from The Forest Feast Recipe, photos and illustration by © Erin Gleeson for The Forest Feast www.theforestfeast.com Buy the book here Follow Erin @theforestfeast

On Vegetables by Jeremy Fox – A Review

Rhubarb Ricotta Radish Toast – Recipe

Sri Lankan Sweet Potato and Cashew Nut Curry

Bibelot’s Favourite Places to Eat Vegan

Pancake Day Coconut Roti Recipe

Butternut Apple Tart – The Forest Feast

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