Jones - A Modern Way to Eat: 200+ Satisfying Vegetarian Recipes (That Will Make You Feel Amazing)

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Copyright 2014 by Anna Jones
Foreword copyright 2014 by Jamie Oliver
All photographs by Brian Ferry except the image on designed by Sandra Zellmer

All rights reserved.
Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York.
www.crownpublishing.com
www.tenspeed.com

Originally published in slightly different form in hardcover in Great Britain by Fourth Estate, an imprint of HarperCollinsPublishers, London, in 2014.

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC.

Library of Congress Cataloging-in-Publication Data is on file with the publisher

Hardcover ISBN: 978-1-60774-803-8
eBook ISBN: 978-1-60774-804-5

v3.1

For John
no words suffice, how lucky I am

Foreword by Jamie Oliver

It gives me great pleasure and pride to write this foreword for dear Anna, one of my first-year students at Fifteen in London. Here she is, eleven years later, publishing her very own, beautiful, well-thought-out cookbook. This book deserves a home in any cookbook collection because it shows you how to celebrate vegetables, something we should all be doing. It has a clear sensibility about eating well, eating in balance, and embracing the seasons, all of which gives you, the reader, a real sense of how Anna puts delicious, simple, doable meals together. Youre going to get lots of opportunities to see the family tree of how you can take something from the same humble beginning to all sorts of totally different endings, and thats what cooking is all aboutresponding to whats around you, whats in season, how you feel, and who youve got to feed. Its all very well saying that, but you need someone to explain it and get you to visualize how you can tweak, evolve, and perfect any recipe, just like Annas done so effortlessly in these pages. Well done, Annathis is a great cookbook, and Im super proud.

contents

a modern way to eat

Id like to make a few promises about the food in this book:

It is indulgent and delicious.

It will make you feel good and look good.

It will leave you feeling light yet satisfied.

It will help you lighten your footprint on the planet.

It is quick and easy to make and wont cost the earth.

And itll impress your family and friends.

The way we eat is changing

We demand so much of our food nowadays that the idea of meat and two vegetables every night for dinner seems prehistoric. We want food to be delicious, healthy, local, fast, cheap, and good for the planet. This book shows you how to make easy meals that will impress and, more importantly, nourish your friends and family, quickly and simply.

Today, almost everyone you meet, of any age, is becoming super-conscious of what they eat and the effect on their health. They also understand the importance of a home-cooked meal more than a couple of nights a week to stay healthy and on budget. Alongside that, our awareness of provenance, quality, and sustainability has come so far that if we look back at what supermarkets sold ten years ago and what we can buy now, the change is astounding. Interesting varieties of vegetable are the norm, and more unusual herbs, interesting and different grains, spices, and ingredients from afar now line the aisles. So with all this choice available to us, where do we go now?

All my friends, whether or not they are vegetarian, want to eat more simple, seasonal, vegetable-led food. As the number of vegetarians in the US slowly creeps up, the number of people reducing the amount of meat in their diet is sky-rocketing. We all know that eating lots of meat may not be the best for our bodies or the planet. For me being vegetarian is easy and how I live; for you it might be different, a few nights a week without meat maybe. However it works for you, I think we all need some new ideas.

We are reaching a middle ground, bridging the gap between heavy cheese- and carb-laden vegetarian restaurant offerings and the nutrition-led green juice diets. We want the best of both worlds, mind-blowing flavor that does us good: a stacked-high burger that is super tasty but also healthy, a brownie that is devilishly chocolaty but boosts our energy too, a breakfast pancake that leaves us satisfied but is packed with nutrition.

But I also believe that eating should be joyful, and as soon as rules, pressure, and diets are linked to eating, we lose track of that joy. While I eat healthily almost always, I also feel strongly that eating is one part of our fallible humanness. So there is a place for the odd too-good-to-pass-up chewy salted caramel brownie alongside a clean bowl of grains and greens.

I want to eat in a way that satisfies but leaves me feeling light and happy at the same time. Too much healthy food leaves me miserably hungry, but equally, I dont like to rely on a lot of heavy carbs or dairy to fill the gaps. I use spice, texture, flavor, and easy grains to satisfy without heaviness.

So in this book I have tried to bring together a type of food where clean and healthy meets delicious, where sustainable meets affordable, where quick and easy meets hearty. These recipes will make you and the planet healthier; they will make you richer and wont have you spending hours in the kitchen. This is a new way of eating, the way I eat, the way my friends want to eat, and, I believe, how we will all move toward eating in the future.

A change in how I cook

My cooking changed when I became vegetarianall of a sudden I had to look at cooking in a completely different way. The building blocks that I had grown up with and the rules I had learned as a chef didnt quite fit anymore. So the challenge to find new ways to add texture, interest, and flavor to my food have meant using a new palate of ingredients and some new techniques in the kitchen.

I am led by the things that got me so excited about cooking in the first place: the haze of citrus oils spritzing off the skin of a freshly zested orange; the deep purple brilliance when you slice into an earthy beet; the warming scent of ginger and brown sugar baking into a crumble; the Willy Wonka magic of melting chocolate over a bain-marie, and so many more moments when my taste buds start dancing and my heart beats a little faster.

When I write a recipe or cobble something together for dinner, I always have three things in the back of my mind that shape my cooking: How will this taste? How can I make it more interesting to eat by layering up the textures? And how can I make it look the most beautiful on the plate?

Taste for me is about making the most of the ingredient I am cooking. Sometimes that means a little scatter of Anglesey sea salt and nothing else. Other times it means balancing herbs, spices, sweet, and sour, backing up the natural character of a deep dense caramely piece of roasted squash with warming spices, or spiking a tomato sauce with a hit of vinegar.

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