We’ve been exploring more and more veggie and vegan content as it’s become ‘trendy’ but it turns out life with more veg is totally fun.

Yep. We didn’t expect to be saying that either.

So we’ve decided that we’re gonna make veg the hero of our next book. What are your thoughts, how do we make veg stand out?

Leave us a comment with any and all suggestions because James is working on the book NOW!

29 Comments

  1. signal2182

    I always feel like I throw out as much veg as I use. More information on how to cook the ‘left-over bits’ would be helpful. Can I sautee carrot tops like turnip greens?

  2. _Sam_

    I think also using fresh local vegtables and making them the star of dishes.

  3. canberrastreets

    I have a tendency to work on vegetable dishes from the perspective of different cuisines – so if I get a load of cheap Aubergine, I will try things like:-

    Chinese – a fish-fragrant aubergine (it is vegan, Sichuan dish),
    Indian – a creamy coconut aubergine curry,
    Turkish – a batch of baba-ganoush,
    Italian – Pasta Alla Norma or a caponata,
    Japanese – an eggplant Katsu,
    French – Ratatouille
    General purpose – stuffed eggplant, roasted or grilled for salad.

    I seldom get more than 4 recipes in before my excess is sorted and most times I am not too sick of the veg in question.

  4. MichalaAnne

    I would love to get a variety of recipes celebrating different growing seasons. Obviously fresh veggies are preferred but non-growing months can use some attention too.
    Maybe include some recipes that showcase a dehydrated/canned/preserved, brined/pickled, or fermented vegetable (& fruits!). I’m thinking pickles/kraut, kimchi, Jams, kombucha, black garlic, etc.

    Another thing in keeping a diverse recipe list is food availability. This sticks with the growing season category but delves further into what’s available in different regions. I looked up CSAs for UK and there are quite a few if people can’t go to an open market. The US if full of CSAs so summer season veggies are nearly always available and affordable. (Maybe this is more of a topic for a challenge video bc CSA boxes are always a mystery until you’ve opened them.)

    I need more savory bakes! I love baking with vegetables but outside of bread and casseroles, I’m not very creative. I do remember growing up on tomato pie – or poor mans pie (a leftover from the depression era). It’s actually very good but very simple. Pie crust bottom, layers of sliced onions and tomatoes (+herbs like basil, garlic, etc), top crust is a mixture of mayonnaise-mozz/cheddar shred blend-Italian herbs. It’s a great ooey-gooey summer dish on a budget and I’d love to see an upscale Sorted version.
    My other go-to bake is veggie shepherds pie. I like to substitute sweet potatoes in for regular potatoes. I also don’t care for lentils and instead opt for mushrooms & large slices of carrots to get the umami flavor and meatier texture.

    Also seconding low carb predominant vegetable dishes! zoodles (zucchini/courgette noodles) or spiraled vegg, spaghetti squash, veggie couscous, riced cauliflower, and lettuce wraps.

  5. Hewhostaresatfood

    Different ways to use the same greens. During the spring it’s an over abundance of spinach, tokyo bekana, chard, etc. I’d love to see a “three ways to mix it up” sort of thing because, while they are delicious, I’m running out of ideas. Also, I tried a pastrami carrot the other day and it was fantastic. They brined the carrots, covered it in pastrami seasoning, then slow roasted it over low heat. It was really tasty and I imagine that having it sliced and served in a sandwich would be even better. Finally, beetroot carpaccio, I think it makes for a pretty starter at parties and lets you use a fun mix of seasonings and oils any which way you like. Can’t wait for the book to come out!

  6. theanita1

    would love some prep tips, or do’s & don’t’s – like salting your eggplant (aubergine) before grilling it or cutting your cabbage by hand for coleslaw because the food processor bruises it (according to my Oma)

    I’d also love some baking ideas – e.g. breads – I remember once having a beetroot sourdough (was amazing)

    And! vegetable pasta – I’ve made spinach pasta but would love to know how to make other vegetable pasta doughs like capsicum or pumpkin

  7. BellaV

    There are so many great ways to cook veggies, I always enjoy new ideas, so this is a welcome plan.
    Here’s some suggestions:
    – you could have a whole section on roasting veg, especially things that people might be reluctant to roast like broccoli or Brussel sprouts – they are incredibly tasty with just a bit of oil and garlic and salt and pepper.
    – hommous and veggie dips – we ate at a fabulous Lebanese restaurant last weekend and they presented the hummus so beautifully. It wasn’t just a dip, but the base of a plate topped with either beef or chicken or better still (even for the meat eaters in the group) the veg version with candied carrots, freekeh and some nuts and/or seeds for crunch and texture. Along with delicious flatbread, this would have made a meal all on it’s own.
    – we also had amazingly tasty mejadra (lentils and rice), which is a great example of really humble (and cheap!) ingredients with incredible flavour.
    – India does veg dishes so well, I know you’ve already made some of those like paneer and spinach curry, but there are so many out there that are tasty and simple. I have a veggie biryani on the menu to cook this week.
    – salads can be really underrated, but with some extra additions they can be an amazing meal – like the salad with roast pumpkin, pomegranate, dukkah, labne etc at another restaurant on the weekend.
    And then there’s things like fritters with veg, old standbys like ricotta and spinach lasagne or cannelloni, veggie soups, grain bowls with fresh salads and roasted veg… yum!

  8. Irina

    I really like combination of chilli pepper, mango and cilantro in such dishes as simple salsa or in desserts. Especially in desserts. I think many traditionaly savoury combinations work great in sweet dishes. I don’t know if you count greens as vegetables, but tarragon, thyme, cilantro, rucola, sorrel and other greens are really good in desserts.

  9. RandomZambi

    You should do something with a cauliflower couscous! Basically you substitute the couscous by throwing raw cauliflower into a kitchen machine until it reaches the right consistency. After that you can basically add all sorts, we made it with cucumber, mint, lemon juice? and some other stuff I don’t really remember, but I’m sure there’s tones of stuff you can throw in there.
    One time, quite a while we had some family friends coming over to dinner. My dad’s friend told him: “If you can get me to eat cauliflower, I’ll give you 10 bucks.”. So we served them this and he didn’t notice a thing. On the contrary, he was actually complimenting our great couscous and piling heaps of it onto his plate.

  10. Kartik

    Omg…omg…I cannot wait for this book. Recently I turned to being a vegetarian and I am constantly looking veg dishes…to be honest never thought vegetarian dishes have so much variety is amazing.

    Recently, learned a new dessert by using grated carrots.

    Just grate some carrots and put them in boiling water.
    In another pan boil some milk then add some sugar, cream.
    Add the boiled carrots and then some khoya(dried milk solid).
    Mix them well and finally add some toasted nuts before serving

    But the most I like is the veg dumplings, enchilada rice with cheese oozing from all sides and never forgot to add sweet corn, it gives that spicy rice a sweet kick and both are easy to make.

  11. Arrow_in_the_quiver

    Honest to god, I got excited for the veg theme because I have a recipe for a delicious spinach and zucchini tart 😀
    I mean, the base recipe calls for chicken but the last one I made, I omitted the meat and it was so so good and worth making. Sadly, not vegan, as I used feta, a smoked radamer cheese and eggs in there, too. But meat-free, so it has to count for something 😉

  12. Irish Fluffy

    Hi, a lot of vegetarian/vegan dishes are very heavily carb based!! It would be great to have a few recipes where you don’t have rice/lentils/pasta as a major part of the dish please!!

    • Irish Fluffy

      Also please a couple of recipes on cauliflower rice? I like the one ye made with lamb cutlets but maybe some version of cauliflower fried rice??

  13. Phaerlock

    I would like to remind people if your going vegan, you have to know where your vegetables comes from. Avocado is not a vegan plant. You need to nearly kill a beehive with forced migration just to pollinate enough Avocado trees each year to sustain production values.

    One cannot stress enough of the importance of vegetables based amino Acids.

    The foods in the following list are the most common sources of essential amino acids for Vegans:

    Lysine is in soy, black beans, quinoa, and pumpkin seeds.

    Nuts, seeds, and whole grains contain large amounts of Histidine.

    Wheat germ contain high quantities of Threonine.

    Methionine is in grains, nuts, and seeds.

    Valine is in soy, peanuts, mushrooms, whole grains, and vegetables.

    Isoleucine is plentiful in lentils, nuts, and seeds.

    Soy, beans, and legumes are sources of Leucine.

    Phenylalanine is in Soy, beans, and nuts.

    Tryptophan is in most high-protein foods, including wheat germ

    Foods high in those essential daily aminos would be ideal. Most people aren’t aware of the role foods play in daily health or think all vegetables are vegan friendly.

  14. SushmaV15

    Also come quick and easy meals would be great ! How about pasta or some rice based dishes which have different components that add different layers of flavours to the dish ? Like some texture , and some balance of flavours ? Like an all in one bowl dish ?

  15. SushmaV15

    Indian cuisine is so naturally celebrating vegetables and you guys should explore other cultures a bit more . How about not having meat replacements in the book ? But using products like jackfruit the way they are naturally used which is not as a meat replacement ? And tofu as how it is used in Japanese cuisine ?

  16. SushmaV15

    I would love to see some recipes which aren’t so meat based but veg based from all over the world as some cultures celebrate vegetables so beautifully and I have been a vegetarian my whole life ! Please make some vegan recipes and I mean like egg free recipes because I think we should overall eat meat less frequently and more vegetables !!

  17. BellaBSc

    I always roast vegetables that can be considered bitter with some natural sweetness (usually honey). Also I think you should add a section on how to best store and freeze veg to reduce waste.

  18. PoppyJ

    I ‘d love it if the season the vegetables are growing in were considered, when composing the recipes. The taste of the vegetables is simply so much better, when you buy them freshly harvested and not out of a warehouse.

  19. alm477

    I side-eye a lot of vegetables because I find many unpleasantly bitter or I have only had them cooked poorly. However, I love greenbeans and some of the best I ever had were tossed with a little onion cooked in oil or butter, though I’m not sure if the greenbeans were boiled/steamed before going in with the oil/onion or were added raw. However they were cooked I could have happily eaten an entire plate of them.

    The only time I ever enjoyed asparagus (and the first time I had it), it was thin stalks either boiled or steamed and then seasoned with oyster sauce.

    I would love to see recipes with roasted mushrooms because they are absurdly delightful that way.

    Seconding Dimi about sweet vegetable recipes. Chocolate zucchini bread/cake is pretty much the only way I like zucchini, and once my boss made an amazing butternut squash quick bread with dried cherries and walnuts.

  20. Lmrocha726

    Very excited for this! I’ve been vegetarian since I was 12 (with a brief rebellion in my 20’s) and am excited to see veggies “Sorted style”. One thing I will ask – please don’t do too many recipes that try to turn veggies into meat. I understand that’s what a lot of people want, with the jackfruit and Impossible burger craze going on right now, but maybe limit it so we get some veggie celebration rather than implying that vegetarians actually wish they could be eating meat.

    Anyway, I think a lot of the time when people think about veggies, they don’t necessarily think about umami and depth of flavor, and that’s one think I do sort of miss or can’t nail down in a lot of the recipes I’ve tried. I’d love some good base recipes for intense broths or sauces that can be altered slightly for different dishes. Finally, please, a lot of mushrooms. A mushroom miso ramen or teriyaki-style dish would be fantastic.

  21. Scaramouchemusic

    Since it’s asparagus season right now, I’m having so much of it! Plus it’s more versatile than you think. You can fry it in a pan and add it to salad, make soup out of it, add it to a quiche or pasta. But the one thing I grew up with is the best way to have asparagus. Hands down. And it includes pancakes.
    So you make standard pancakes, add cooked ham, cooked white asparagus (I prefer mine “al dente”, definitely not mushy), melted butter on top as well as parsely and/or rocket and whatever else you desire. Season it the way you like it (for me it’s usually just some added salt). Roll it all up and enjoy.
    Asparagus season is definitely the best!

  22. hannahecooke91

    I have a thing about barbecued asparagus. Love the texture of it and it’s so great with a little char! I think there was a recipe with Burrata a while back in a Big Night In which is such a great dish for guests.

    Also- I really love sprinkling a bit of ground almonds over tenderstem broccoli. Even if it’s just a quick mid week meal. Really takes it a level up. Feels super cheffy haha.

  23. Dimi

    I don’t really have any recipes but I like the idea of vegetable based desserts. Think pumpkin pie, carrot cake, red velvet with beets in it. I once read a recipe for a cauliflower cake with maple bacon. And I once tried an eggplant brownie!

  24. Chazz Vegas

    Supremely on trend at the moment but I’ve been cooking with a fair amount of jackfruit recently as it’s becoming more readily available and more reasonably priced in the supermarkets now. Most of the recipes I’ve seen for it it tend to use it in mexican inspired dishes so I thought I’d try it in a few other recipes and see how versatile it is. I made a mushroom and jackfruit stroganoff not long ago and it was incredible.

    Also works really well as a replacement to pork in a sauteed cabbage dish that I enjoy. Cook off the jackfruit in a pan with olive oil, salt, pepper and paprika until it starts to break down and crisp up a little and then set aside in a bowl. In the same pan, add a little more oil and cook down some fresh chili and garlic until softened. Chop up a head of cabbage and add to the pan to soften and take on some of the chili and garlic flavour and then add a little cider to the bottom of a pan (just enough to cover the bottom of your pan). Cook down with the lid on for around 25 minutes. At the end stir the jackfruit back through the cabbage mix just before serving. Sooooo good.

  25. Taezar

    I’m huge fan of caramelised edges of veg when I use the grill pan. It adds a little extra depth and sweetness. Radishes especially are great grilled and add great texture and colour plus taste grand.
    I try and stay seasonal as much as possible – as in the off season for example, cauliflower is so ridiculously expensive here it’s not even worth buying and certainly can’t be used as a bulk-er or a base of a recipe.

    Please try and steer away from the fried options.

  26. Margusenock

    I enjoy vegetables and fruits. My lunch is usually a huge bowl of salad with a bit of tuna or chicken and some smoothie. I am planning to stop daily smoothie thing now because I can clearly see how sugar affects me in terms of health. I feel the need to have vegetables daily otherwise I feel “heavy”, but usually it’s boring or deep fried that kills to me the whole concept of healthy meal. So I am very happy about the coming book.

    For inspiration, I was in a vegetarian restaurant yesterday and they had an amazing menu that would please probably anyone. Fully recommend to check out their web page and menu choices. The place is called Teresa Carles. It’s in Barcelona in Carrer Jovellanos 2. It’s usually fully booked. And we went there with friend for the second time because of their meals.

    Have fun, James, with the book! You have one potential reader already 🙂

  27. Anita

    I’m soooo excited about this topic – and the book, too. I’m not vegan but on a very veggie-heavy diet with small amounts of high-quality meat. I really have no problem with eating a lot of veg. My absolute favorite, something I could totally live off for eternity, is a big sheet pan of amazing roasted cruciferous vegetables, such as broccoli and cauliflower. I sprinkle the veggies with olive/avocado oil or ghee (non-vegan), massage them with various spices like cumin, ground coriander, paprika, add a few unpeeled garlic cloves, then pop them in the hot oven, moving the florets around a couple of times. They are ready when they are softer but still have some bite to them, caramelized here and there but not burnt.
    I love this with just a little homemade lemon-tahini sauce sprinkled on top. You can also make it a part of a huge leafy green-based salad, maybe add crispy bacon for a non-vegan option 😉

    • Anita

      Another thing I frequently use cauliflower for is making “cream”. When I want to add creaminess to a dish, I blend 10 parts steamed cauli florets (very-very soft) with 1 part coconut oil or ghee (by weight, so 300 g cauli + 30 g oil, for instance), sometimes add a squeeze of lemon juice, too. I know it’s rather a cream substitute and not the celebration of this glorious veg, but this little trick can come in handy for people who aren’t friends with lactose or milk protein 🙂

      Of course, I love avocados, too. They make great dips for fried green plantains – my staple – when they are mashed with fermented veggies like sauerkraut, or a horseradish-vinegar-olive oil-salt combo. I don’t know if this one counts as a veggie dish but avocado blended with frozen berries and a little maple (maybe with balsamic vinegar, orange peel) equals instant ice cream if you need a treat RIGHT NOW 😀 You can make it fancier with melted chocolate serve it with fried yellow plantains sprinkled with cinnamon.

      Grated carrot is nice when mixed with grated jicama, just add ACV, mild extra virgin olive oil and a little salt, and you will get a simple and flavorful salad <3

      I use plantains for making cakes without flour, milk, and eggs (my current favorite is layered with cherry jelly – non-vegan – and salted almond butter-cream). Okay, I've got a little carried away, I'll stop now. Good night 🙂

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