A new slew of vegetarian cookbooks is great news for cooks in households where often a range of eating styles has to be catered for. Picture: Natalia Klenova/123RF
This new slew of books is great news for cooks in households where often a range of eating styles has to be catered for. Despite the lure of braaied chops, boerewors and slow roast lamb, my children have given up meat; I too eat far less, partly for health reasons but also in response to the ethical and ecological implications of what is on my dinner plate.Cookbooks that provide creative and quick plant-based main courses are hugely welcome in my kitchen. is just such a book.
Readers will require a good few jars of harissa to get through the book as it makes frequent appearances in the recipes. As luck would have it, I have a harissa addict in the house so dishes such as Baked Halloumi have been very popular. Wrap a block of halloumi in foil, cover with a mix of harissa, honey and lime juice, bake for 30 minutes and you have a spicy, salty, sweet and hot starter to awaken any dulled taste buds.
Desserts have a spicy twist too, like Ras El Hanout and Buttermilk Sweet Loaf Cake with Rose Icing. It is so easy to prepare that even an insecure baker can be assured of success.
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