Book Review :- Simply Vegetarian Cookbook
*Disclosure: I received a complimentary copy of the Simply Vegetarian Cookbook from the author, Susan Pridmore for the purpose of reviewing it. Opinions are my own. Recipe published here with the author’s approval.
What the Simply Vegetarian Cookbook Promises, the Simply Vegetarian cookbook delivers. The fact that Susan is a classically trained chef shines through the book with flavor combinations, Easy to find ingredients and room for adapting the recipes to any lifestyle. The recipes are from various cuisines, so the meals never get boring. If there is an Easy miso ramen for a crisp fall day, there is a Spicy Skillet Eggs for a nourishing breakfast or breakfast for dinner. The fact that the author’s husband is not a vegetarian makes me appreciate the book more. This book is real in that aspect. There are a lot of recipes wherein you can switch your protein and make the dish for just about any dietary preference with her Flexitarian Tip . Buffalo Cauliflower chilli, Skillet Potatoes with swiss chard and onions are some that caught my eye immediately.
We all know my love for eggs so instead of writing a review based on the Spicy skillet Eggs, I took the Spanish Paella and tested it. The verdict is that you won’t miss the duck, chicken or sea food in her version of the paella. It is absolutely delicious as is. Also to validate the fuss free – ness of the book, I asked my 18 year old daughter to make the Spicy Skillet Eggs. She reported that the instructions were easy and that the ingredients very approachable.
I do wish there were a few more photographs because 1) I personally LOVE a cookbook with photographs. 2) They give a beginner cook a reference point.
All in all a really good addition to my library for some unique vegetarian dishes. You can order the book directly from Amazon or by following this link to Susan’s The Wimpy Vegetarian Blog and order from there.
Since I talked so much about the Spicy Skillet Eggs, I am sharing the recipe with you all with the Author’s permission. We ate this as Dinner. I with wine, my daughter with a thick slice of sourdough bread. It was gone in no time. No one talked. We enjoyed it very much.
Spicy Skillet Eggs
- 1 tablespoon olive oil
- 1 ⁄2 medium yellow onion diced
- 1 15-ounce can black beans,
- drained and rinsed
- 1 red bell pepper seeded
- and chopped
- 1 teaspoon garlic paste or
- minced garlic
- 1 teaspoon chili powder
- 1 ⁄2 teaspoon dried oregano
- 1 ⁄2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1 28-ounce can diced
- tomatoes with their juices
- 4 large eggs
- 1/4 cup small basil leaves
- 1 ⁄2 avocado chopped (optional)
- . Heat the olive oil in a large skillet over medium-high heat.
- Add the onion, beans, bell pepper, garlic, chili powder,
- oregano, red pepper flakes, and salt. Sauté until the
- onion and bell pepper are soft, about 10 minutes.
- Add the tomatoes and cook for about 10 minutes until
- they begin to gently simmer.
- Form four hollows into the mixture with a large spoon. Break
- one egg into a small bowl, then slide it into one of the hollows
- without breaking the yolk. Repeat with the other three eggs.
- Cover the pan, reduce the heat to medium-low, and gently
- simmer for 10 minutes, or until the egg whites firm up but
- the yolks remain runny.
- Serve topped with the basil leaves and avocado (if using).