Veggies star in this cookbook
Ever since red peppers became available year-round in our stores, smart cooks have been roasting them and using them to liven up other foods like this colourful, meatless dish from a new vegetarian cookbook.
Sarah Britton, who writes the My New Roots blog, has produced a user-friendly collection of tempting meatless recipes, some vegan and some gluten-free.
Britton, who studied holistic nutrition in Toronto before moving to Copenhagen, is generous with tips, including using leftovers (“rollovers” is her term), stocking the freezer with such ingredients as cooked beans and grains, and learning how to bring out the flavours of simple foods by grilling, charring, oventoasting and marinating.
Middle Eastern cuisines are an obvious favourite in the book, Naturally Nourished (Appetite by Random House, $32.95). Britton suggests turning this red pepper dish into a main course by serving it over cooked quinoa.