A Beautiful Cookbook If You’re Dipping A Toe In Plant-Forward Cooking
A Beautiful Cookbook If You’re Dipping A Toe In Plant-Forward Cooking
WHAT: Diala's Kitchen: Plant-Forward and Pescatarian Recipes Inspired by Home and Travel
WHY: Sometimes “going vegetarian” can feel like walking down a very long, dark hall. Like this moment in your life where there’s a distinct “before” and “after,” and the “after” feels sad because it has no sausage in it.
But cooking the recipes from Diala’s Kitchen doesn’t feel like a long, dark hall.
It feels like a path toward a tiny spot of sunlight that grows bigger with every step, because every single dish is so inspired, so fun to make, so NOT missing meat, that suddenly plant-forward feels like a gift, not a punishment.
Author Diala Canelo, translates her world-travels into burstingly flavorful bites of food, taking inspiration from Paris, Mexico, Barcelona, and her old stomping grounds of Santo Domingo.
Entirely approachable and a great guide for dinner parties or even just simple, not-boring lunches, this cookbook is a love-letter to the power of intentionally chosen, seasonal ingredients. And whether you’re a chef, or just starting out on your culinary journey, there’s something special in here for you.
Word to the wise: try the Quinoa Porridge with bananas and figs, the Autumn Farro Salad, and the supremely addictive Roasted Cauliflower Steaks with Garlicky Tomato Sauce and Toasted Almonds.
Actual *chef’s kiss.*
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We have to eat.
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