7 vegan recipes from Ottolenghi FLAVOUR (2024)

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7 vegan recipes from Ottolenghi FLAVOUR? ›

130 brilliantly simple, brand-new recipes from the bestselling author of Plenty, Plenty More, Jerusalem and Ottolenghi: The Cookbook.

130 brilliantly simple, brand-new recipes from the bestselling author of Plenty, Plenty More, Jerusalem and Ottolenghi: The Cookbook.

Essential for meat-eaters and vegetarians alike, Plenty features more than 120 recipes organized by ingredient. One of the most exciting talents in the cooking world, Yotam Ottolenghi's food inspiration comes from his Cordon Bleu training, Mediterranean background, and his unapologetic love of ingredients.

From this, Ottolenghi has developed a style of food which is rooted in Middle Eastern and Mediterranean traditions, but which also draws in diverse influences and ingredients from around the world.

Basil, oregano and marjoram are classic herbs to perfectly season tomato sauce. Dill, onion powder and nutritional yeast mixed into a creamy dressing with some fresh garlic are so tasty to toss with brown rice and steamed veggies. Thyme, parsley and bay leaves will add rich flavor to a mushroom gravy or squash risotto.

We cook a fair amount of Ottolenghi recipes at home, because he's one of the regular food writers in our regular newspaper (The Guardian). They are usually fairly simple recipes that focus on a good combination of flavours - even as home cooks, they're not nearly the most complicated things we make.

Yotam Ottolenghi and his Ottolenghi FLAVOUR co-author Ixta Belfrage may not be vegan chefs, but their joint obsession with vegetables means that many of their recipes just so happen to be completely plant-based.

If anything, Mr. Ottolenghi — tall and dapper, with salt-and-pepper hair, half-rim glasses and a penchant for pink-striped button-downs and black sneakers — should be a vegetarian pinup. But here's the rub: he eats meat. Apparently this is enough to discredit him in the eyes of the most devout abstainers.

What religion is Ottolenghi? ›

Yotam Ottolenghi was born to Jewish parents in Jerusalem and raised in its Ramat Denya suburb, the son of Michael Ottolenghi, a chemistry professor at Hebrew University and Ruth Ottolenghi, a high school principal. He is of Italian Jewish and German Jewish descent and often spent his childhood summers in Italy.

The real key to Ottolenghi's success lies back in 2002, when he opened the first Ottolenghi deli, in Notting Hill. "It was so not-London, in terms of being minimalist and white and open, with all the food on display," he recalls. "Many people said it felt like an Australian cafe."

Yotam Ottolenghi is a famous Israeli born British chef who is well known for his group of delis, as well as cookbooks and TV appearances.

Vegan Spices by Cuisine

Use some oregano, basil, marjoram or mint if you are looking for spices that will complement a Mediterranean diet.

Turmeric, tomato powder, black pepper and paprika for a hint of spice and depth of richness. Basil and orange zest for citrus notes, and nutritional yeast for added cheesy-like flavors. A favorite way to use vegan spice is to sprinkle it on popcorn, but other delicious uses include sprinkling it over pasta for dinner.

find Yotam on

He has co-authored and published eight cookbooks, including Plenty and Jerusalem, SIMPLE , FLAVOUR , and his latest, Ottolenghi Test Kitchen: Shelf Love. Ottolenghi is also a weekly columist for The Guardian.

The standard expectation is that a cookbook should have between 70 and 100 recipes, but larger compendiums have at least 200.

Keep in mind that the average size of a cookbook is about 75 to 200 pages. On average, a typical cookbook will have around 150 recipes, but that varies as well, from small cookbooks with just 15 recipes to more than 300.

Contents. The book takes place during the time of Avatar: The Last Airbender up to the early days of Republic City. It collects 62 recipes.