Vibrant Food

Vibrant Food: Celebrating the Ingredients, Recipes and Colors of Each Season
Kimberly Hasselbrink

Some cookbooks make you want to grab the photos, and take a bite. Vibrant Food is one such book. What a treat these food photos are. Just looking at the bowl of Smoky Red Pepper Soup with Pumpkin Seeds and Feta, and I can imagine the interplay of flavors.

There are over 200 pages of gorgeous yum, including recipes for some ingredients I have never used. Bee pollen is added to chocolate truffles. Eggs are baked with ramps. While these are two examples of more unusual recipes, the book is sure to please cooks, who might find a nasturtium salad, or squash blossom and green coriander quesadillas, a bit too adventurous.

There are also recipes using more familiar ingredients. The Summer Squash Pasta with Green Goddess Dressing, uses fresh herbs, and Greek yogurt. The photo of the squash pasta is lovely. This would be a good treat for the gluten free crowd.

Speaking of gluten free, there are recipes that use almond flour. The almond honey cake with poached quince, is one such recipe. As I have never tasted a quince, the recipe looks interesting.

If you like food photography, and would like to try some new (at least new to me) ingredients, Vibrant Food is a great choice.

For more Vibrant Food, take a gander at these links:

 I received this book from Blogging for Books for this review.


Kalamata Olive Hummus

I don't have a set recipe for making hummus, since it is rather forgiving. This time I was out of cumin. I used a few shakes of garlic powder. Fresh is better, or so they say. I sometimes add cayenne. I have left out the olive oil with good results. Just blend up whatever suits your fancy. This isn't baking!
You can add more lemon, or more tahini, leave out the olives, and add in four ounces of roasted red peppers, or whatever you desire. 
Kalamata Olive Hummus
1 (15 oz) can of garbanzo beans, drained and rinsed
3 tablespoons lemon juice
1 1/2 tablespoons tahini
1 clove of garlic, minced
Two tablespoons of olive oil
water- I used approximately three ounces
chopped Kalamata olives (to taste- I used about Three tablespoons, because we love olives)

Blend the lemon juice, and tahini in a food processor. 
Add the garbanzos, olive oil, garlic, and a bit of water. Scrape the bowl, and add water as needed.
Process until you like the consistency
Stir in the olives. 
If you use roasted red peppers, you can add them with the beans.
Chill, or serve right away.


Review of The VB6 Cookbook

The VB6 Cookbook

More than 350 Recipes for Healthy Vegan Meals All Day and Delicious Flexitarian Dinners at Night

Mark Bittman, author of How to Cook Everything



Mark Bittman devised an eating plan where he would eat a vegan diet until 6:00 PM. His dinners would include meat, which makes this cookbook offer recipes for everyone, not just strict vegans.

While I don't have an interest in his recipe for steak au poivre mushrooms, or pork, asparagus, and soba, the majority of the book is filled with vegetable based recipes that are the sort that I know I will love.


The photos of dishes such as sweetgreen quinoa salad, orange soup with black salsa, and eggplant meatballs, had me compiling a grocery list. 


The recipes often include variations. For example, if you aren't a fan of eggplant, directions are given on switching the recipe to a mushroom, or cauliflower based recipe. Not only is that a great touch for the picky, but a boon for using what you have in the refrigerator, or what is seasonal, or on sale.


All in all, this is a wonderful cookbook for anyone who eats a plant based diet, or would like some help in creating tasty vegetable dishes. It also would meat a great gift for friends who eat meat. 

Disclaimer: I received a free copy of this book from Blogging for Books in exchange for my review.