We sit down with Kirsten Collins to chat about this gorgeous anthology of vegetarian recipes, from Australian-Chinese author Hetty McKinnon. From "soupy salads" to desserts, we dig into the recipes, how they worked for us, and whether this is a cookbook we want to own.
Resources mentioned in this episode:
Recipes mentioned in this episode:
- Salt-oil rice with coconut stewed spinach and tofu
- My Great Aunt's chana masala
- Deconstructed falafel salad
- Tofu larb
- Chickpea, kale and feta stew with za'atar baked eggs
- Golden egg curry
- Za'atar, zucchini and mascarpone slab galette
- Miso, brown butter and crispy sage pasta
- Gnocchi with asparagus, edamame and parmesan
- Waldorf-esque salad
- Turmeric chickpea soup with charred Brussels sprouts
- Carrot soup
- Tomato cobbler
- Polenta with baked tomato mushrooms
- Brussels sprouts gratin
- Orange and rosemary olive oil cake
- Lime pie with Anzac biscuit crust
- Any fruit crumble
About our Guest:
Kirsten Collins is the co-founder of our real-life Cookbook Club.
Join our Cookbook Club!
