Mouthwatering recipes from tibits’ new vegetarian cookbook
Veggies and non-veggies, you’re in for a treat! tibits, one of the UK’s leading vegetarian restaurants has just published a book of delicious recipes, inspired by the delightful dishes they serve at their popular vegetarian restaurant in London. tibits at home: stylish vegetarian cuisine contains innovative recipes that showcase the taste, beauty, and nutrition of produce that’s fresh all year round: the tender young asparagus of spring, the plump juicy berries of summer; the succulent courgettes and butternut squash of autumn and the comforting roots of winter.
A sumptuous cookbook with bright, clear photography it’s split into four seasonal sections, containing 50 recipes that will delight all loyal tibits fans, as well as those who are new to the brand. 80 per cent of tibits’ menu is vegan and many of the recipes in the book are also vegan - good news for the rapidly increasing number of vegans in the UK. In addition, many recipes cater for those on gluten-free and nut-free diets. The mouth-watering recipes include: yellow pea vadai, middle-eastern tabouli, vegetable jambalaya, coconut chocolate pudding and tibits’ famous ginger lemon punch.
With influences from cuisines around the world, from Asian to Indian, Mediterranean and the best of British, tibits at home: stylish vegetarian cuisine is a cookery book that appeals to both vegetarians and staunch carnivores.
See for yourself by testing out these two tasty recipes featured in the Spring section of the book.
Red Thai vegetables
300 g cocoa beans
200 g courgettes
200 g red pepper
300 g small mushrooms (button mushrooms are best, followed by oyster
or shiitake mushrooms)
6 tbsp peanut oil
400 ml coconut milk
100 ml vegetable stock
80 g red curry paste
sea salt and black pepper, freshly ground
1 bunch of Thai basil
1 Wash the beans and cut into 4cm pieces. Cook in saltwater until tender. Then drain and rinse immediately under cold running water.
2 Wash the courgettes and cut into 2cm dice. Wash the red pepper, remove the seeds and cut into 2cm dice. Clean the mushrooms, remove any traces of soil and the ends.
3 Heat the peanut oil and sweat the red pepper, mushrooms and courgettes for 3-4 minutes. Drain in a sieve.
4 Meanwhile mix the coconut milk with the vegetable stock and the curry paste, and bring to the boil.
5 Add the vegetables and cook for another 5 minutes. Add salt and pepper, to taste. Serve with basmati rice with and the finely chopped
Preparation time: 30 minutes
Tip: you can also add freshly ground ginger.
100 g whole-grain biscuits
30 g walnuts
1 tbsp fine raw cane sugar
5 tbsp rapeseed oil
50 g probiotic yoghurt
80 g crème fraiche
250 g blanc battu
100 g fine raw cane sugar
1 bourbon vanilla pod, pulp
1 tbsp cornflour
70 ml whole milk
1 Chop the whole-grain biscuits and walnuts finely. Add sugar and oil and mix well. Spread the mixture evenly into a 15 × 20 cm gratin dish.
2 Mix all the other ingredients in a cold stainless steel bowl to a smooth and compact cream, then spread over the biscuit mix.
3 Bake the cake in the preheated oven at 180 º C for 25-30 minutes until golden brown.
Tip: Serve with whipped cream and fresh seasonal berries. Blanc battu is a thick, viscous curd cheese. As it is made from skimmed milk, it has a very low fat content.
Preparation time: 15 minutes
Baking time: 30 minutes
tibits at home: stylish vegetarian cuisine (£25) is on sale now.
To find out more about the restaurant visit www.tibits.co.uk