Winter goes plantbased
ONE of New Zealand’s top cook book authors Chelsea Winter is back. After a break of three years, during which Winter became a mother and moved to the country, she has produced her sixth book, Supergood.
It is a major departure from her previous books in that its recipes are plantbased, so no meat, dairy or eggs, and the recipes can be made glutenfree. Her previous titles have all extolled the virtues of butter, cheese, cream and chicken.
‘‘After five books along the same vibe, it feels good to offer something different,’’ she says.
Winter wanted to create a book that would prove that cooking vegetarian and plantbased food could be just as tasty and satisfying as the other recipes she is known for.
These are meals she, baby Sky and partner Douglas eat regularly and are ‘‘supremely delicious’’, she says.
She has included her nowfamous beer bread, which went viral on social media during the Covid19 lockdown, as well as plantbased versions of family favourites, such as pastas, curries, burgers and lasagne.
She hasn’t forgotten those with a sweet tooth either, with home baking and desserts that are refined sugarfree.
One of the attractions of her previous cookbooks was that she used everyday ingredients that were found easily at the supermarket. It is something she has tried to stick to in the new book — however, plantbased cooking does require a few extra ingredients, so she has included a chapter, ‘‘Say hello to your new friends’’, to explain ingredients such as jackfruit, aquafaba, nutritional yeast and kelp powder.