The food filling the pages of Emma Galloway’s cookbook My Darling Lemon Thyme: Recipes From My Real Food Kitchen will make vegetarians and vegans proud.
We went on a recipe bender with this book and tried the Nut Porridge; Buckwheat Tabouli; Rocket, Pear and Almond Salad with Chive Dressing, and Chewy Cranberry Millet and Pistachio Bars. I can see each of these vegan recipes becoming regulars at our place. Chilling in the fridge at this moment, we have Mango and Coconut Jellies.
More than 60 of the 101 recipes in Recipes From My Real Food Kitchen are vegan, and all of them are gluten-free. The recipes do not come with keys for different diets, nor are they arranged by season, instead they are in chapters entitled: Rise and Shine, Small Plates, Sweet Tooth, Big Plates, Drinks and Frozen Goodness, Sweetness, and Etc.
A full-page colour photograph accompanies each recipe, shot in Galloway’s signature rustic style. Every one is inviting and you can’t help but envy her two children being brought up with such delicious, yet healthy, meals and sweet treats.
As soon as possible, we’ll definitely be trying the Snow Pea and Avocado Noodle Salad with Soy Ginger Dressing, Bánh Xèo (Crispy Pancakes), Sweet and Sour Lemongrass Tempeh, and Tofu Noodle Soup (Galloway’s take on Vietnamese Pho).
The recipes are modern, exciting, nutritionally varied, sumptuous and attractive. If you buy just one vegetarian cookbook this year, make it this one. It has the right balance of sophisticated recipes for special occasions, alongside simpler, everyday recipes.