I was over the moon when I heard that Leigh Drew, author of Veganissimo!, was releasing a new cookbook heavily focused on greens. I love my greens and I love Veganissimo! so with that combination you can see why I was hopping around impatiently until I was able to buy my copy from the Cruelty Free West Expo recently (photo above), where Leigh held a cooking demo.
Greenilicious: 101 Ways To Love Your Greens is co-authored by Leigh Drew and Amanda Benham. Amanda is an Australia-based vegan nutritionist and dietician who has been helping people with plant based nutrition for over twenty years. Her articles have appeared in both scientific journals and popular magazines. Amanda can be found at http://humanherbivore.com/
Okay, the recipes! I read the book about three times from cover to cover, like a favourite novel. As always, I bookmark the recipes I want to try but found myself bookmarking every page. So I took out my markers and went through Greenilicious again, this time exercising more discipline and only bookmarking recipes where I already had most of the ingredients.
The first recipe I made was the Tofu Salad with Shredded Cabbage, Peanuts, Chilli, Mint and Miso Dressing. This was my first choice, thanks to having shredded some cabbage the day before. The cabbage was shredded along with zucchini for a dumplings experiment that displeased the family, so I had a heap leftover and no idea what to do with it. This salad featured that shredded cabbage, zucchini and a little kale. The recipe calls for Chinese cabbage but you can use the regular sort, as I did. The dressing is a simple miso-tahini with freshly squeezed orange juice and I pan fried the tofu (I used firm tofu as I didn’t have tofu puffs).. I sprinkled hemp seeds for serving (because I look for any excuse to use hemp seeds). I love this salad and will definitely make it again:
I made half the recipe of the Ethopian Greens with Spiced Chickpeas. I say half, because I only made the greens. That’s what happens when you think you have chickpeas but you’ve run out. What good vegan runs out of chickpeas?! Anyway, I’m making this again with the chickpeas, which are stirred through before serving. Look at all this green goodness!
A green curry is always going to be one of the first recipes I make from any book, so here we have the Thai Style Snake Bean Green Curry. I used regular green beans and firm tofu instead of tofu puffs. I served mine on baby spinach (keeping with the Green theme!). Easy to make, easy to devour:
I admitted defeat with polenta a little while ago but I had a jar of polenta staring sadly at me when I opened the pantry. I had some broccolini and some pesto which meant there was no excuse for not making the great sounding Pesto Broccolini Pizza. Yet again I thought I had some home made pesto but only had one small portion which covered one corner of the polenta pizza. I had also made the recipe for Celery Stuffed With Walnut Cheese (minus the celery and the stuffing), so I used the walnut cheese in place of the remaining pesto. It turned out great and the polenta base was a nice change from a bread base:
There are a bunch of awesome sounding smoothie recipes. Sesame Halva! BAKLAVA!!! L A M I N G T O N ! ! ! Genius! I went for the superbly named Cooper’s Cherry Pie smoothie (I had to get the weird cherries in the photo). I love the smoothie recipes and I admit I sometimes get a bit bored with my usual green smoothie so I’m loving Greenilicious:
Honestly, I feel like I am doing this fantastic cookbook a disservice by not having more recipes. Truthfully, I did plan on having loads more but things have been a little hectic around here and I wanted to get this blog post up asap.
As well as super recipes, one thing I love about Greenilicious is the information given about greens. The chapters each showcase a select group of greens that have features in common and there’s info at the start of each chapter. I like the nutrition content table at the back of the book (very handy!) and I got a laugh out of the foreword written by Pam Ahern, founder of Edgar’s Mission.
Greenilicious is a beautiful, useful, informative cookbook and one I am only too happy to have on my shelf. It makes a great gift too! Some of the recipes I want to try next are the raw Tex-Mex Tacos (shown on the cover), Rocket Frittata, Shaved Asparagus Hazelnut and Ruby Grapefruit Salad, Cauliflower and Fennel Pate and the Hint of Mint Cheesecake.
Ally from Made Of Stars wrote a great review of Greenilicious, so please head over to see more recipes!
Have you got Greenilicious? What have you made?