Cookbooks are my weakness. They have been for more years than I can count and the result is a collection of well over 400 titles. For me, a cookbook offers inspiration and aspiration. Not to mention they are an invitation to an adventure in trying something new or exploring uncharted territory in the kitchen. Opening a cookbook with lush photography and strong editorial becomes an escape that is comparable to slipping into a gripping novel. I realized a long time ago that when my life feels hectic and slightly unhinged, I find myself snatching up beautiful cookbooks and adding to my library at an unprecedented speed. When I find myself doing that (or even desiring to do that) it generally means that I am lacking a creative outlet and/or escape and it is time to take a step back and get life back into balance. Lucky for me that my coping mechanism results in a vast array of beautiful tomes!
In winter, when the garden is asleep and I am spending the majority of the day indoors I love nothing more than curling up with one of my books and pulling recipes to try now and dog ear for later. This is the perfect time of year for it; the oven keeps the house extra toasty and our bellies are longing for something satisfying and comforting. I thought it would be fun this year to 'Cook the Book'. Try my hand at a few recipes in an old or new cookbook and share the results here in this space. First up is actually a new release called The Artful Way to Plant Based Cooking by Chloe Crane Leroux & Trudy Crane; a mother daughter duo who have compiled a roster of enticing vegan dishes accompanied by dreamy photography and thoughtful musings.
I am not a vegan, however, I do find myself eating a mostly plant based diet with meat and fish as an accent to my plate once or twice a week. I love vegetables and am always seeking new ways to cook them and liven up mealtime so this book was right up my alley. My default is to just eat a garden salad and I will find myself having one for dinner most days if I do not thoughtfully plan my week in advance.
Once the Christmas madness was over, I curled up with this book and started bookmarking recipes to make this week. First up was the White Bean and Cauliflower Puree with Roasted Vegetables and Balsamic Dressing on page 60 & 61. I only used green bell peppers because I froze them from the garden this summer and while I have zucchini frozen too, I had fresh Brussel sprouts on hand so I substituted them for the zucchini because of the whole waste not, want not principle. The result was absolutely delicious and the puree takes the roasted vegetables to a whole other level! It was an ideal meal for a cold January day; comforting and satisfying ~ everything that food in
January should personify in my opinion.
Next up was the Pappardelle Mushroom Bolognese. As we are not vegan, I used Italian egg pappardelle pasta and since I purchased 16 oz of the pasta and believe that pasta dishes most often taste even better on day 2, I doubled this recipe in order to have leftovers. It was another winner ~ satisfying and felt almost a little indulgent. This would be a great dish to serve to company or make for a special occasion.
Pappardelle Mushroom Bolognese
by Chloe Crane Leroux & Trudy Crane
Ingredients
1 1/2 cups cremini mushrooms, stems removed
1 1/2 cups Swiss brown mushrooms, stems removed
4 tablespoons extra virgin olive oil, divided, plus more for the pasta
kosher salt and freshly ground black pepper
1 medium yellow onion finely chopped
2 garlic cloves, finely chopped
1/2 large carrot, finely chopped
1/2 celery stalk, finely chopped
2 tablespoons tomato paste
4 sun-dried tomatoes, finely chopped
2 bay leaves
1 fresh rosemary sprig
one 14.5 oz can crushed tomatoes
3-4 fresh vegan lasagna sheets, cut into 1 1/2" strips
2 tablespoons vegan parmesan, for garnish
3 tablespoons fresh Italian parsley leaves, finely chopped, for garnish
Preheat oven to 400 degrees and line sheet pan with parchment paper.
Place the mushrooms on the sheet pan and drizzle with 2 tablespoons of olive oil and season with salt & pepper. Remove the roasted mushrooms from the oven and allow to cool slightly.
While the mushrooms are roasting, heat the remaining 2 tablespoons olive oil in a large saucepan. When it starts to shimmer, add the onion and garlic and cook, stirring, until the onion becomes translucent about 3 minutes. Add the carrot, celery, tomato paste, sun dried tomatoes, bay leaves, and rosemary and cook, stirring frequently, for 10 minutes.
Finely chop the roasted mushrooms, add to the pan along with the crushed tomatoes, and season to taste with salt and pepper. Stir well, reduce the heat to medium low, and simmer until all the liquid has been absorbed, about 45 minutes. Remove the bay leaves and rosemary sprigs before serving.
Meanwhile, bring a medium pot of water to a boil. Cook the pasta per the package instructions until al dente. Drain and sprinkle with a little olive oil. Serve with the mushroom Bolognese, parmesan, and a sprinkle of parsley.
*note: next time I will add the carrots in with the onion for a longer cook time. I used regular Italian egg pappardelle pasta in place of the vegan lasagna sheets
Next up I am trying the Herby Farro with Roasted Veggies (page 84) and will be making the Roasted Brussels Sprouts with Apple, Cranberries and Pecans (page 107) as a side to roast chicken for Sunday Supper. For updates on how they go make sure you follow on Instagram @feastvintage
This is a book that I will be reaching for consistently when looking for vegetable based dishes. It is definitely worth picking up.
xx Eleanor
