Didn’t eat your meat? Have some pudding
Anna Jones’ book of quick, delicious recipes is a go-to guide for modern vegetarians
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