New vegetarian cookbook offers recipes from around the globe

New vegetarian cookbook offers recipes from around the globe

The “World Food Cafe: Vegetarian Bible” with over 200 recipes by Chris and Carolyn Caldicott was published in January. The Caldicotts are the “godparents of global vegetarian cuisine” in the United Kingdom. For 20 years, their World Food Cafe in London’s Covent Garden was the hub of new flavors, colors, and combinations in vegetarian cooking. They took long sabbaticals to travel the world and collect new recipes from every corner of the globe.

The new book collects the best recipes from two decades of globetrotting, tried and tested to be easy to make at home.


Kashmiri Gobi
Below is a dish from northern India using cauliflower, cashews, cayenne pepper, and a creamy tomato sauce.

Serves 4″“6


1 large onion
4 garlic cloves
2 inch piece of root ginger, peeled
3 medium tomatoes
6 tablespoons oil
1 large cauliflower, separated into florets
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground cardamom seeds
4 bay leaves
1 teaspoon sugar
1 teaspoon salt

For the garnish

cashew nuts, toasted
1 ounce raisins


Purée the onion, garlic, ginger, and tomatoes together in a food processor. Heat the oil in a large heavy pan and, when hot, fry the cauliflower until it begins to brown and soften, then remove.

Fry the purée with the turmeric and cayenne for 3 minutes. Then add the cinnamon, cloves, cardamom, bay leaves, sugar, and salt.

Return the cauliflower to the mixture and turn to coat well and heat through.

Serve garnished with the toasted cashew nuts and raisins.

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