Herbivoracious is a vegetarian cookbook authored by Michael Natkin. I’ve been following him on social media and his blog before this cookbook came out and even tested out the otsu noodles recipe. I did a little video to go along with each of my blog posts for this project, something I hadn’t done in any of my previous cookbook projects. For my projects I take at least one recipe from each of the sections, photograph it and blog about it.
Herbivoracious is filled with beautiful photography though not all recipes include photos. Michael was nice enough to put photos up on his blog for all the recipes in the cookbook that didn’t include them so if you really want to know what the dish looks like before you make it, you can look it up on his Missing Images blog post. A lot of his recipes can also be found on his blog but there may be some variations to what was printed in the cookbook.
I can’t really think of much I didn’t like about this cookook. It was well written and put together and there are some recipes I tried that I keep going back to. I’ve made the beet tartare recipe several times and is one that I will continue to make over and over again.
Pros:
- recipes are easily noted if they are vegan and/or gluten free
- serving size and amount of time noted on each recipe
- each recipe has a few paragraphs of commentary with a description, tips, history and/or side dish recommendations
- sample menu plans (I personally didn’t use this but some people may find it helpful)
- sections for ingredient and cooking equipment notes
- pages of notes scattered throughout the cookbook printed in maroon color such as knives, salt, flavor profiles from different countries, dried herb and spice storage and many more
Cons:
- I would like to see more gluten free recipes
- I found some of the recipes took longer than indicated on the recipe
Below are the recipes I tried.
appetizers and small dishes
smoked asparagus and panko crusted eggs
aloo tiki with banana raita
soups
pozole rojo de frijole
salads
beet tartare and gluten free rosemary mayo toast
main-courses sandwiches and tacos
mushroom tacos with pear slaw
main-courses pasta and noodle dishes
sicilian spaghetti with pan-roasted cauliflower
main courses from the stovetop
quinoa cakes
main courses from the oven
chermoula-stuffed eggplant
side dishes
brussels sprout and apple hash
desserts
maple pickled pears
breakfast
huevos ahogados
Gapeys Grub 
This is fantastic, Paula! It is so cool to see such a thorough review of the book, and to see what it looks like when another enthusiastic cook makes so many of the recipes. I really appreciate it!
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