A few months ago I was privileged to be asked to contribute some of the recipes from my blog to a recipe book which encourages people to eat more vegetables. Obviously I was delighted to do so.
Fast forward three months or so, and not only was the book launched two weeks ago, but in the meantime one of the other contributors to the book reached out and asked me to do a guest post on her blog!
Liz is the delightful creative force behind a lovely blog which she started just on a year ago called Pumpkin and Peanut Butter (what a great name!). She works as a school teacher and lives in Durham, North Carolina, USA. She is also a veggie-loving, inspired cook so I wanted to create something really special for her. And with pumpkin in the name of her blog, of course it had to have pumpkin it in somewhere…
Thanks Liz , I feel very honoured to be asked to contribute to your lovely blog and here it finally is….
Read on to learn more about The Casual Veggie Cookbook
What is The Casual Veggie about?
THE WHOLE COOKBOOK IS ORGANIZED AROUND VEGGIES
- The Casual Veggie is all about celebrating the variety and diversity of veggies
- The book is packed with 166 recipes to help you eat healthy
IT’S NOT A DIET (cause they don’t work) OR LIFESTYLE SPECIFIC COOKBOOK
- This is a cookbook for people who want to eat home cooked meals, using real food, with a focus on plants (yeah!).
- This isn’t just a cookbook. It’s a tool to help you live and eat healthier 🙂
YOU WILL BE INTRODUCED TO DOZENS OF TALENTED BLOGGERS (ONE OF THEM YOU ALREADY KNOW – ME!!) YOU’LL LOVE GETTING TO KNOW BETTER
- The food bloggers bio will let you know their cooking style (gluten free, paleo, etc)
- Readers can go to the food blogs for more recipes tailored to their niche
EACH RECIPE IS WRITTEN BY SOMEONE WHO IS SKILLED IN WRITING TASTY, CREATIVE, AND ENGAGING RECIPES (yes, I am one of those people!)
- Whether you’re looking for a snack, an easy lunch or a filling dinner we’ve got you covered
- They’re on your computer and in your kitchen when you need them
About the book
- Internal linking makes it easy to navigate the 400+ pages.
- The table of contents contains links to jump ahead.
- Each veggie chapter contains a link to jump back to the table of contents or ahead to the index.
- The bloggers bio contains links to their website.
- Formatted for use on an electronic device
- Side by side viewing on desktop to see photo and recipe together.
- Vertical scrolling on tablets and smart phones shows the photo first, then the recipe.
- The photo and recipe are on separate pages. The recipe can be printed without the photo.
- The page number in the table of contents indicates the page of the black and white recipe. You can print the recipe you need without jumping to that place in the cookbook.
And some more about the book…
ONE CHAPTER FOR EACH VEGGIE
- A photo of the veggie growing in the field
- Nutrition information
- Summary of how the veggie is grown
- What to look for at the market
- How to store the veggie
- How to prep the veggie
- 4-8 recipes featuring the veggie
- The book is filled with perspectives from many different kinds of food bloggers.
- Paleo, vegan, vegetarian, registered dietitians (yeah! one of them is me!), nutrition coaches, moms, foodies, etc.
IT’S NOT A DIET SPECIFIC COOKBOOK.
- It’s a resource to eat more veggies.
- There is a range of recipe styles, including meat dishes, meatless, gluten free, breakfast, lunch, dinner, desserts, and snacks.
EACH RECIPE HAS A TWO PAGE SPREAD
- Full size recipe photo, blogger photo, and blogger bio are placed on the left side
- The right side contains the recipe in black and white for easy printing
To learn more about or buy the book, click on the picture below…
- To serve: Salad or steamed broccoli
- for the base:
- 1 large (950 grams) cauliflower
- 2 eggs
- ¼ cup (30 grams) fresh grated Parmesan cheese
- salt and pepper
- for the topping:
- 3 tablespoons za’atar, plus a little extra for garnish
- 1 tablespoon extra-virgin olive oil
- 1 small leek, sliced
- 4 cups kale leaves, steamed for 6 minutes
- 2 cups cooked diced pumpkin (200 grams)
- 2 medium zucchini (150 grams each), sliced thinly lengthways and pan-fried in a little oil
- 1 small jar roasted peppers, drained and sliced thinly
- 3 tablespoons tahini
- 3 tablespoons lemon juice (approx. 1 lemon juiced)
- 1 clove garlic, crushed
- Pinch of salt
- Tips: For a slightly firmer base, add 1-2 tablespoons of psyllium husks along with the egg and cheese.
- You can substitute cooked pumpkin and zucchini with other roasted vegetables such as cooked eggplant, roasted sweet potato or carrots, sautéed spinach or mushrooms or steamed broccoli.
- Preheat the oven to 170 degrees and line two large baking trays (35 x 25 cm) with greaseproof paper.
- Roughly chop the cauliflower, then place in the bowl of a food processor and pulse until a rice-like texture is created.
- You may want to do this in at least two batches, depending on the size of your food processor.
- Tip half of the mix onto each of the prepared trays and form into a circle, oval or rectangular shape approx. 18 cm in diameter and at least 1 cm thick.
- Cook for 30 minutes, until bases are firm and start to go brown.
- Meanwhile prepare your topping.
- Add the oil and the leek to a small saucepan and cook over medium heat for 4-5 minutes, stirring all the time, or until leek softens and starts to brown.
- Assemble all other pizza toppings ready for when the bases are cooked.
- When the cauliflower base is cooked, sprinkle the za’atar evenly over the bases, then top each base with kale, pumpkin, zucchini and roasted peppers (refer to photos).
- Return pizzas to the oven for around 10 minutes.
- Meanwhile, mix together the tahini with the lemon juice, garlic, salt and a little water to make a sauce with a consistency that can be easily drizzled over the pizzas.
- Remove pizzas from the oven, drizzle with the tahini sauce, sprinkle with some extra za’atar and garnish with coriander.
- Serve with salad or steamed broccoli and enjoy!