The Vegetable – Recipe, review and giveaway
November 28, 2017 by Jenny
The Vegetable: Recipes that
Celebrate Nature by Caroline Griffiths and Vicki Valsamis
is a collection of 130 plant-based recipes featuring fresh flavors
and exciting combinations that will delight anyone looking to eat
more vegetables. Over the last few years, cookbooks focusing on
vegetable dishes have become incredibly tempting and
exciting.
With stunning full-color photography throughout, the book is
broken down by style of vegetable: roots, brassicas, seeds and
pods, bulbs, fruits, and leafy greens, making it easy to find the
perfect recipe for your produce. Recipes for entrees and side
dishes as well as sauces and pickles make this book is the perfect
companion for simple dinners and feasts alike.
With recipes such as Artichoke, basil and baby pea lasagne, Corn
tikkis with raita and tamarind sauce, and Kale, ricotta and feta
rolls, getting your family to add more vegetables to their diet has
never been easier or more delicious. The Vegetable is a cookbook that would be
a perfect holiday gift for all food lovers and if you are lucky –
the recipient may share some of the dishes they create from within
its pages.
Special thanks to Smith Street Books for providing the Eggplant schnitzel recipe for our members to try. Put the word schnitzel on any recipe name and I’m there. This version, using eggplant, is crispy, packed with flavor and nutritious. Smith Street Books is offering four copies of this title to our members in the US and Australia (two winners in each country).
Eggplant schnitzels with
buttermilk slaw
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
SERVES 4
Pop the eggplant schnitzels into crusty bread rolls with the slaw and maybe some thick slices of tomato and enjoy as a portable lunch. -CG
- 2 eggplants (aubergines), about 400 g (14 oz) each, cut lengthways into slices 1.5 cm (½ inch) thick
- 50 g (1 ¾ oz/⅓ cup) plain (all-purpose) flour
- 2 free-range eggs
- 60 g (2 oz/1 cup) panko breadcrumbs
- 2 tablespoons chia seeds
- 25 g (1 oz/¼ cup) grated parmesan
- handful of flat-leaf (Italian) parsley, chopped
- 2 tablespoons olive oil
- 40 g (1½ oz) butter
Buttermilk slaw
- 1 garlic clove, crushed
- ½ teaspoon salt
- 180 ml (6 fl oz/¾ cup) buttermilk
- 80 g (2 ¾ oz/⅓ cup) sour cream
- 1 tablespoon lime juice
- 2 teaspoons rapadura sugar or brown sugar
- 300 g (10½ oz) white cabbage, finely shredded
- 1 carrot, grated
- 1 granny smith apple, cut into thin strips
- 1 small red capsicum (bell pepper), cut into thin strips
- large handful of coriander (cilantro) leaves
Sprinkle the eggplant slices lightly with salt and leave in a colander set over a bowl for 30 minutes. Rinse well and pat dry with paper towel.
Place the flour and some freshly ground black pepper in a zip lock bag and shake to combine. Whisk the eggs in a shallow bowl. Combine the breadcrumbs, chia seeds, parmesan and parsley in another shallow bowl.
Add the eggplant, a few slices at a time, to the zip lock bag and shake to coat in the flour mixture, shaking off the excess. Dip the eggplant in the egg, allowing the excess to drip off, and then finally press into the crumb mixture. Repeat with the remaining eggplant.
For the slaw, mash together the garlic and salt to form a paste, then place in a screw-top jar. Add the buttermilk, sour cream, lime juice and sugar. Seal the jar and shake the dressing until combined. Season to taste with salt and freshly ground black pepper.
In a large bowl, combine the cabbage, carrot, apple and capsicum. Stir in half the dressing and set aside for 10 minutes. Add the coriander, and a little more dressing if you think it’s needed, and toss to combine.
Heat the olive oil and butter in a large heavy-based frying pan over medium heat. Working in batches, cook the eggplant schnitzels for 2-3 minutes each side, until golden and cooked through, adding a little extra oil and butter to the pan if necessary.
Serve warm with the slaw, with the remaining dressing for those who may like a bit extra.
BEST IN: SPRING, SUMMER & AUTUMN
Excerpted from The Vegetable, 2017, Smith Street Books. Photograph: © Chris Middleton
The publisher is offering four copies of this book to EYB Members in the US and AU (two in the US and two in AU). One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged
into the Rafflecopter contest before posting or your entry won’t be
counted. For more information on this process, please see our step-by-step help post. Be sure
to check your spam filters to receive our email notifications.
Prizes can take up to 6 weeks to arrive from the publishers. If you
are not already a Member, you can
join at no cost. The contest ends at midnight on
January 6th, 2018.
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