Hands down, this is the recipe book you’ll want on your coffee table, immediately. And not just for it’s pretty pictures either… Filled to the brim with vegetarian recipes (free of gluten, dairy and refined sugar), plus everything you need to know about stocking your larder, batch cooking and mastering key bases (which can then be adapted depending on the occasion and season), it’s pure recipe book gold.
With over 20 years of experience in cities that include Amsterdam, London, Sydney and New York, Australian-born Amy Chaplin is not short of ideas when it comes to vegetarian cooking. And before you’re put off by wildly expensive and hard-to-come-by ingredients, don’t be – there aren’t any.
GRAIN-FREE CHIA BIRCHER BOWL
Makes 5 cups | 1.2 l | Serves 4 to 6
½ cup (2½ ounces | 70 g) raw pumpkin seeds, soaked overnight in 2 cups (480 ml) filtered water
½ cup (2¼ ounces | 65 g) raw sunflower seeds, soaked overnight in 2 cups (480 ml) filtered water
¼ cup (1¼ ounces | 40 g) chia seeds
¼ cup (1 ounce | 30 g) hemp seeds
2 tablespoons (¼ ounce | 8 g) ground flax seeds
½ cup (2½ ounces | 70 g) whole raw almonds, soaked overnight in 2 cups (480 ml) filtered water
3 cups (720 ml) filtered water
2 tablespoons (¹/₃ ounce | 10 g) coconut flour
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
Pinch of fine sea salt
½ cup (1 ounce | 25 g) unsweetened flaked dried coconut (see Note)
Drain the pumpkin seeds and sunflower seeds in a strainer, rinse under cold water, and set the strainer over a bowl to drain thoroughly. Combine the chia, hemp, and flax seeds in a medium bowl; set aside. Drain and rinse the almonds and transfer them to an upright blender. Add the 3 cups (720 ml) water, coconut flour, vanilla, cinnamon, and salt and blend until completely smooth, then add the dried coconut and drained seeds and briefly blend or pulse until the seeds are roughly chopped. Pour into the chia mixture, stir well to combine, and set aside for 25 to 30 minutes, until thick and creamy. This can be eaten immediately, with any of the toppings suggested on page 26, or stored in an airtight container in the fridge for up to 4 days. It will thicken further in the fridge.
NOTE: Flaked dried coconut adds texture to this grain-free bowl. If you can only get shredded coconut, just stir it in at the end rather than blending it.
APPLE-CITRUS CHIA BIRCHER BOWL
Makes about 4 cups | 960 Ml | Serves 4
1 recipe Chia Oat Bircher Bowl or Grain-Free
Chia Bircher Bowl, using 1½ cups (360 ml) water and 1 teaspoon cinnamon
¾ cup (180 ml) freshly squeezed orange juice
¾ cup (6½ ounces | 185 g) thick coconut yogurt or whole-milk yogurt
1 medium-large (8 ounces | 230 g) apple, grated (1½ cups)
1 teaspoon grated orange zest
¼ cup (1¼ ounces | 35 g) golden raisins (optional)
Make the chia bowl following the instructions for the base recipe, adding the orange juice and yogurt to the blender along with the almonds and blending until smooth. Continue as directed, then mix in the apple, orange zest, and raisins, if using. Because of the raw apple, this should be stored for no longer than 2 to 3 days.
– Extracted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.
GO TO: amychaplin.com
DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at [email protected]
Inspiration/Image Credits: Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019. Photographs by Anson Smart