Category: Cookbook

Grilled Vegetable Ratatouille – And my second Cookbook!

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Ratatouille is one of those dishes that always sounds really good in theory: peak-season vegetables stewed together in a rich, tomato sauce with herbs and olive oil. How could this be anything but delicious? But whenever I’ve ordered it at a restaurant, my high hopes have been dashed with a pile of mushy vegetables that isn’t really a soup, or a stew or even a main dish.

After a farmer’s market blow out last week, I was preparing a bunch of veggies for the grill: eggplant, zucchini, peppers, and considering a tomato-basil salad for the side. As the veggies were grilling it dawned on me that I had everything I needed to make ratatouille. My first instinct was to run and grab the veg off the barbeque, but I stopped myself realizing the great potential of adding the grilled goodies to the tomato base instead of the traditional method of cooking everything together. Would this simple change-up make the difference and prevent mushy-ness? It was just crazy enough to work.

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I got to caramelizing onions on the stove to create the base, then added garlic, tomatoes, lemon slices and balsamic. So far, so good. The veggies were beautifully charred and grill-marked when I went to check on them, so I pulled them off, gave them a rough chop and added them to the simmering tomato mixture. So far, so really good.

As I was contemplating how to make this a more substantial meal, I remembered that I had cooked lentils in the fridge. If you recall my slightly gripe-y post about restaurants halfway catering to vegetarians with dishes that were delicious but not all that “complete”, you’ll see how traditional ratatouille definitely falls into this category. The quickest fix and simplest solution is adding lentils, in those cases and this one. So without hesitation the pulses took the plunge and not only added protein and fiber, but gorgeous texture and colour as well. For the win!

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The final result is something I am pretty stoked about and definitely making again. It’s a rich-tasting, chunky, hearty summer-in-a-bowl. My ratatouille may not have much in common with the classic version beyond its base ingredients, but I think that it’s far more filling and delicious. The grilled veggies prevent the mushiness from taking hold, as they miraculously hold their shape and tenderness while adding a bonus flavour layer of smokiness. If you don’t have lentils, chickpeas or white beans would make fabulous stand-ins. You can also leave the legumes out altogether, but they definitely turn this light side dish into a more complete meal.

To take my Grilled Vegetable Ratatouille over the top, serve it with plenty of olive oil drizzled over the top and a solid hunk of bread or toast on the side. This dish keeps well for up to four days in the fridge, or I imagine in the freezer for a few months. I’ve already made another batch for a future dinner – I can hardly wait for the next time I’m too tired to cook.

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The next thing I’m going to tell you has been the second most difficult secret I’ve ever kept…I’ve written another cookbook!!! It’s called Naturally Nourished: Healthy, Delicious Meals made with Everyday Ingredients, and it will be available for purchase February 14, 2017.

This book was a major departure from the first cookbook, and a true response to the feedback I’ve received from you. Some readers found the ingredient lists from the first book too daunting, expensive, or unfamiliar, so the recipes from this next one can all be found at a discount grocery store! I wanted to remind everyone (including myself) that we all have access to fresh, healthy food in our supermarket, and that by preparing it consciously with simple techniques, we can make incredibly tasty meals every day on any budget. I absolutely loved creating this book as it pushed myself to the creative limits. I am so proud of the recipes and I know you’re going to love them as much as I do!

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I’ll keep you all updated as far as pre-orders go and my book tour. Thank you all again for inspiring me to write this book!

All love,
Sarah B

Show me your Grilled Vegetable Ratatouille on Instagram: #MNRratatouille



My Cookbook + a Bonus Pack of Recipes

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Dear friends!

It’s hard to believe that in just a few short weeks my cookbook, My New Roots: Inspired Plant Based Recipes for Every Season will be landing in stores, your homes and hands. Bah! Pretty exciting stuff. I know the wait has been long, but we’re nearly there. Your support and unabashed enthusiasm for this project has filled me up and fueled me these past months while I waited with knots in my stomach just to see it, and I can say with great relief and pride that I am thrilled with how it’s turned out. Now I have my fingers crossed (and toes and arms and legs and eyes) that you feel the same way.

Here is a trailer for the book – and clips from the year that I made it.

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So to tell you a little more without giving too much away…
The book opens with the techniques and processes I use in my kitchen every day, which form the foundation of all plant-based cooking: how to cook beans and grains and how to make nut and seed butters are just a few examples. With detailed yet easy to follow, step-by-step instructions, you’ll master these simple methods in no time and be well-equipped to cook the recipes from the book as well as have the confidence to be creative on your own.

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The recipes follow, with 100 all-new, never-before-seen recipes with a couple of your favourites from the blog, just because I thought you’d appreciate them in print. Some of my favourite recipes are Savoury Spring Hand Pies, Raw Cashew Yogurt with Maple and Blackberry, Grain-Free Hemp Tabbouleh, Sparkling Mint Melonade, Apricot Rhubarb Clafoutis, Sunflower Sesame Seed Brittle, Trippy Tie-Dye Soup, Vanilla Rose Apple Cider, Chunky Banana Bread Granola, and Raw Mint Chip Ice Cream Sandwiches. All of the recipes are vegetarian, most of them vegan, and many of them gluten-free. I have some stellar raw recipes that go beyond just salad, hearty breakfasts, meals to take to school, the office, and road trips. Beautiful drinks to quench your thirst, soups and dips and sandwiches. Simple family fare, and meals to impress your best guests.

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The book is laid out in seasons, five in fact, which you will learn more about once you read it. I wrote the recipes and photographed in “real time”, as the weeks rolled through the year, inspired by what was around me, growing in the garden, available at the market, and the dishes reflect this. When I look through the pages, the photographs pull me back to the places I was, the slant of daylight, temperature of the air, who I was with in the kitchen. It is, very much like the blog, a diary of sorts: a collection of more than just food, but moods and memories.

As we are counting down to the book’s launch, I’ve put together a bonus pack of six exclusive recipes not in the cookbook (plus two that are, for fun) for all of you who want to preorder to the book, and also for those that already have. It’s easy: pre-order the book from your retailer of choice, here, and then go to this page, insert your purchase order (PO number), personal information and you can download the Bonus Pack PDF immediately. No matter where you live in the world or where you are buying / have bought the book, you can get the bonus pack!

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This book represents so many things for me. After eight and half years (!!!) of blogging, it seems like the natural next step to become three-dimensional, to enter the world as a published author. I am very proud of my journey, and this book is a culmination of that. I truly never imagined that I would be sitting here, cradling this collection of recipes from my heart, holding it out for you to take. But it feels right. And now is the time. Thank you for making this possible and for taking this journey with me.

Now let’s go cook.

In love and gratitude,
Sarah B.

 #MNRcookbook

PREORDER and BONUS PACK QUESTIONS ANSWERED
1. You can download the bonus pack from anywhere in the world that you ordered the book from. Here is the link: http://app.snapapp.com/MyNewRoots

2. You can download the bonus pack anytime. That means  if you ordered the book five weeks ago, or five minutes ago. There is no time limit, the offer will not expire until the book is officially released on March 31st. Here is the link: http://app.snapapp.com/MyNewRoots

3. If you live in Australia or New Zealand you can order the book from here:
https://www.dymocks.com.au/
http://www.bookworld.com.au/
http://www.booktopia.com.au/
http://www.readings.com.au/

4. If you are in any other country not listed, check your country’s online book vendors and you will also be able to download the bonus pack.

5. The bonus pack is a PDF (a digital file). It is NOT an extra book that will be sent to you in the mail. If you want a hard copy of the recipes, simply download the bonus pack and print the document.

The My New Roots Cookbook

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My New Roots - Inspired Plant-Based Recipes for Every Season

 

It’s here.
Well, almost. And I am too excited to wait another day (by the sounds of it, you are too) so I’m making it possible for you to reserve your copy this minute! My New Roots – Inspired Plant-Based Recipes for Every Season (Clarkson Potter, NY-2015 and Appetite, YVR-2015) will officially be released March 31, 2015, but you can purchase it now (like, right now right now), have a *few* sleeps and it will be on your doorstep. Ka-BAM!

So what is this thing all about? The book includes over 100 plant-based and seasonal recipes, almost all of which are entirely new (I had a to keep a few blog classics in there for good measure, you know?). Most of the recipes are also vegan, many are gluten-free and some are 100% raw. I tried to include a range of dishes from the very easy, to those that are more fun food “projects” that require fermentation and such. There are fancy things to impress your best guests, and tasty basics for weeknight family-style meals. I also created a lot of make-ahead dishes and snacks because, let’s face it: even I don’t have time to cook every single day!

There is an entire section of the book dedicated solely to essential techniques – the kitchen processes I use on a daily basis and that form the foundation of so many recipes here on the blog and in the book. I thought it was important to clearly explain and really emphasize that knowing exactly how to cook beans, make nut butter, grow sprouts etc, can open up your culinary world and make a confident cook out of just about anyone who can boil water.

There is a pantry section, listing the most important things to always have on hand to make healthy staples, and a little info on why I dig them.

All the photographs were taken by me (!!!) which everyone thought would be downright insane / impossible, but I did it anyway. ‘Cause I’m a nutcase. And I didn’t want to have to share all that amazing food with a photographer (sort of kidding?).

Most importantly, the book emphasizes deliciousness. Foods that inspire you to jump out of bed in the morning so you can enjoy a breakfast that tastes incredible and is also good for you. Meals so yummy, your friends and family will be begging for more. And desserts so deceptively indulgent, that will keep you on track towards a more balanced, energized life, always.

I am so darn proud to share this book with the world. My heart on paper, all bound together for you to cook from for many years to come. I could not have done this without you, your support and enthusiasm for My New Roots over all of these years. YOU made this possible! Thank you for encouraging me to tackle this dream of mine, and help it come true. Really, thank you.

Can’t wait to see the unfolding of this project from here on out! I promise to keep you in the loop as it moves forward. And did I mention you can pre-order it NOW?!?

Huge gratitude,
Sarah B.

My New Roots – Inspired Plant-Based Recipes for Every Season is available for pre-order at the following online locations:
Amazon
Barnes & Noble
Indie Bound

in Canada:
Amazon
Indigo