From the start of autumn, we crave food that nourishes, food that sets us up for going out in the cold and wet. Greenfeast has over 110 gently sustaining recipes from milk, mushrooms and rice – as comforting as a cashmere blanket – big soups like tahini, sesame and butternut and crumbles made with leeks, tomato and pecorino. With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking.
I flagged a huge number of recipes — so far I have cooked three, which were all relatively tasty (blue cheese and mushrooms on english muffin, cheesy leeks on toast, and roasted carrots with paneer). This has a ton of vegetarian dishes, but many are not easily vegan-adaptable, relying on dairy. Appropriately for winter, many recipes seem hearty and warming.
I borrowed this from the library but plan to add it to my collection.
The book is smaller than most cookbooks, which works out OK since the recipes are not too long, many a single page.
This book takes itself seriously as a work of art, with the contributing artist having both an introduction and concluding essay. I thought it was cool, honestly.
One poor choice, I think, is that the recipes are labeled by ingredient instead of being named for what it is that it’s making.
7 replies on “Read Greenfeast: Autumn, Winter”
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