Didn’t eat your meat? Have some pud­ding

Anna Jones’ book of quick, de­li­cious recipes is a go-to guide for mod­ern vege­tar­i­ans

Toronto Star - - LIFE - JEN­NIFER BAIN FOOD EDITOR

She has worked for Jamie Oliver, been com­pared to Yo­tam Ot­tolenghi and been dubbed “the new Nigella” by the Sun­day Times. Anna Jones is quickly be­com­ing the mod­ern veg­e­tar­ian’s go-to cook­book au­thor.

She wrote A Mod­ern Way to Eat: Over 100 Sat­is­fy­ing, Ev­ery­day Veg­e­tar­ian Recipes (That Will Make You Feel Amaz­ing) in 2014 to rave re­views. Now she has re­leased A Mod­ern Way to Cook: Over 150 Quick, Smart and Flavour-Packed Recipes for Ev­ery Day. The quote: “The more I cook sim­ply — easy pas­tas, quick hearty sal­ads and all-in-one gratins — the more I re­al­ize that food doesn’t need to be posh, com­pli­cated or made from farflung in­gre­di­ents to do us good.” The book: This veg­etable-fo­cused book of­fers more than 150 recipes that can be made any night of the week. The orig­i­nal chap­ter ti­tles are rather lyri­cal: “In the time it takes to set the ta­ble,” “ready in twenty,” “on the ta­ble in half an hour,” “forty-minute feasts,” “in­vest­ment cook­ing,” “su­per-fast break­fasts” and “quick pud­dings and sweet treats.” Matt Rus­sell’s photos cap­ture the whim­si­cal vibe. The au­thor: Anna Jones is a cook, food writer and stylist from East Lon­don. She was part of Jamie Oliver’s team be­fore writ­ing her first book, A Mod­ern Way to Eat in 2014. Recipes I’m dy­ing to make: Kale Smash; Honey Car­rot and Hum­mus Sand­wich; Quick Pea Toasts; Black­Eyed Beans with Chard and Green Herb Smash; Roasted Co­conut, Lime and Tamarind Curry; Red Quinoa Por­ridge; Raw Cookie Dough Bars; Salted Al­mond But­ter Cho­co­late Bars.

Cho­co­late + Earl Grey Pots

Star Tested This lovely pud­ding, adapted from A Mod­ern Way to Cook by Anna Jones, re­lies on silken tofu in­stead of milk. I cheated and used soft tofu and it still turned out great. 100 mL (3.4 oz) boiling wa­ter 1 Earl Grey tea bag 300 g (10 oz) pack­age silken tofu, drained Scraped seeds from 1 split vanilla pod or 1 tsp (5 mL) pure vanilla ex­tract 3.5 oz (100 g) dark cho­co­late (at least 70-per-cent ca­cao), chopped + more for grat­ing 5 tbsp (75 mL) pure maple syrup Mal­don or other flaky sea salt In small mea­sur­ing cup, pour boiling wa­ter over tea bag. Let steep as long as you can, at least10 min­utes, be­fore dis­card­ing tea bag. Wrap tofu in clean tea towel. Wring out as much mois­ture as you can. Place in food pro­ces­sor. Add steeped tea and vanilla. Process on high un­til smooth.

In medium stain­less steel bowl set over pot with sev­eral inches gentling sim­mer­ing wa­ter, com­bine 3.5 oz (100 g) chopped cho­co­late and maple syrup. Whisk un­til melted and smooth. Add to tofu mix­ture. Process on high un­til smooth.

Spoon pud­ding mix­ture into 4 to 6 small ramekins, pots, mugs or bowls. Re­frig­er­ate at least 1 hour to firm up a lit­tle. To serve, gar­nish with coarsely grated cho­co­late (grated us­ing cheese slicer, veg­etable peeler or other grater) and flaky salt.

Makes 4 to 6. jbain@thes­tar.ca

KEITH BEATY/TORONTO STAR

This cho­co­late pud­ding from Anna Jones, made from tofu, is gar­nished with dark cho­co­late shav­ings and sea salt.

Anna Jones has fol­lowed up her hit A Mod­ern Way to Eat with a brand new book, A Mod­ern Way to Cook.

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