Zahav - The Gold Standard in Cookbooks

Welcome back, EAF fans! We recently reviewed Zahav, by Michael Solomonov. When I was initially given this book I thought, oh man, I know nothing about Isreali cooking but I bet it's full of legumes and it'll be really hard to give it an allergy makeover. Thoughts of chickpea-free hummus danced sadly in my head. But then I opened it and began flipping through. There were so many possibilities, so much colour, so much STORYTELLING. I wanted to create all of it, and surprisingly much of it was already suited to my allergies. At that point I knew this book was special and that this review was going to be a lot of fun.

Madiha (right) was the guest cook working with Joella (left) and myself (behind camera) on this review. We made green tahina, Moroccan carrot salad, roasted okra, and shakshuka. So let's dive in...

Green Tehina
There's a whole section of the book devoted to this magical dip made of sesame seeds, olive oil, garlic, and other seasonings. Recipes for several variations are provided and he enforces how central this is to Israeli cuisine and many other recipes in the book. So I felt that in order to do the book justice we had to test it out. Otherwise Micheal would be sitting at his computer, reading this review, and thinking umm, did they not get it? 

The recipe didn't have to be changed to suit my allergies so that was an unexpected score. 9 times out of 10 everyone's favorite cultural dishes are comprised of ingredients that I'm deathly allergic to. So how nice to be able to just enjoy something as it was intended to be. 

I made the green tehina ahead of time for snacking while we cooked and served it with green and wax string beans and spicy radishes. I'm sure Michael Solomonov intended for it to be eaten with fresh seasonal veggies from a local farm but here's our little secret... We realized that it tastes frigging amazing with potato chips. Honestly, make a big bowl of it, get a bag of chips, and go to town. Either that or put out enough veggies to feed your guests so they don't go roaming through your cupboards. You know, whatever.

Moroccan Carrot Salad

Nothing about this recipe had to be changed either! We steamed carrots and tossed them in a dressing made from the boiled down carrot water reduced with orange juice, olive oil, lemon juice, cilantro, and spices. I like to have an abundance of veggies with my meal and this was a great dish that I will definitely make again. A little sweet, very flavorful, and with a fresh hint of cilantro. It was easy to prepare and can be made ahead of time. 

Everyone's hair game was on point.

I popped onto the set to help whisk up some carrot water!

 Roasted Okra

And can you believe it, a third recipe that didn't have to be changed? This book is seriously awesome. And it's not a boring run-of-the-mill allergy-friendly recipe like chicken and salad either. For this dish we roasted a pan of okra until they were deep brown and crispy, then tossed with fresh tomato sauce, olive oil, lime, and cilantro. I often get pushback when I make okra for others because people tend to think of it as slimy and stringy. But I always tell them they obviously don't know how to cook it. Okra is rich and creamy inside and firm on the outside when roasted. The tomato sauce is tangy and sweet while cilantro and lemon add complexity. 

 Shakshuka
If you want to hear me stumble and mumble, just ask me to say shakshuka. We were all excited for the shakshuka because we came to realize that all our cultures (Pakistani, Indian, and Italian) have a version of eggs poached in tomato sauce. Very often when I was growing up my dad would make what we referred to as a farmer's meal. He would stir fry chopped zucchini and potatoes, add fresh herbs from the backyard, top it off with our homemade tomato sauce, and then drop in eggs at the last minute to poach. It's a dish I make all the time and one that's really close to my heart.

This version was fantastic and the flavorings were different than the ones I typically use. Instead of basil and rosemary this recipe called for paprika, cumin, coriander, and lime. I liked the change of pace and it felt like a totally new dish while still reminding me of home. 

What we loved about this book
There was so much storytelling. We loved that as a reader you could feel his passion for Israeli cuisine and got a sense of his personality (I'm looking at you, page 283) and personal story. This isn't just a collection of recipes; it's an experience. There is so much to take in from the recipes, ample photographs, and great double-page spreads, to the cultural and social info on nearly every page. 
The next item on my list to make is challah!

You can pick up your hardcover copy of Zahav here for $35 (regular price is $50)

Another successful review by your EAF team. Cheers!

Love & Lemons & Peonies & Purple

Love and Lemons (not to be confused with the lingerie brand) is not only a popular food blog but is now a gorgeous hardcover cookbook. I recently met Jeanine, the creator of the blog and book, at an event at Indigo's home office in Toronto. She made a couple quick recipes for us to sample and I was impressed by how fresh and bright everything was. I got a copy of the book (yay!) which she kindly signed for me.

Skimming through the recipes I was looking for something allergy-friendly of course, but also something I could make using ingredients I already had in my fridge and pantry. Karrie, star of Guy & Girl Nerd Duo and writer of the lifestyle site Karrie Kwong (above) is a very beginner cook so I made sure to select recipes that were foolproof and fast. Cooking outside your comfort zone is a great way to expand your knowledge, but in this case we were just looking to have fun and enjoy a delicious meal together. I chose two recipes; Coconut Rice with Brussel Sprouts, and Veggie Ceviche.

Coconut Rice with Brussel Sprouts

I love how green this recipe is. So healthy, quick, and easy. In case you haven't heard, plates are out and bowls are in. Vegan bowls, smoothie bowls, rice bowls; they're trending. I highly suggest you buy a small cat bowl like the one pictured above, because it's just so damn cute.

Karrie chopped up the green onion, basil, chili, and avocado, then peeled the Brussel sprouts and cut them in half. She fried them lightly in coconut oil until the sides were golden brown, then whipped up the tangy dressing. The rice was cooked in coconut milk which not only means you get the health benefits of coconut but the taste and richness too. She piled a couple spoons of rice into a deep bowl and then added all the veggies. Jeanine suggests adding other veggies such as asparagus to the bowl. I would definitely do that next time as I felt like I was left wanting for more green and more crunch, despite the recipe being quite satisfying. I think adding more variety would also bulk it up a bit and make it more filling for dinner.

Veggie Ceviche
This is a nice salad to accompany a main course. We served it with the rice bowl above, but I think it would go great with grilled beef or chicken. Love & Lemons is not a vegetarian or vegan book but the recipes are organized by vegetable and so it lends itself to being a generally plant-based cookbook. At her home office appearance Jeanine explained that although she does prefer to eat veggie meals at home, she isn't necessarily a vegetarian 100% of the time. I can definitely relate to that, as I tend not to eat meat at home if I'm cooking for myself, and only really eat it if I'm cooking for friends, family, my boyfriend, or dining out.

Joella, social media manager and the person who keeps my head on straight, caught in the background working the Snap Chat

This salad consisted of several vegetables and an apple roughly diced, then tossed in a lime and herb dressing. I notice that her style of cooking is light on oil which is such a change from my usual inclinations. I'm all about the olive oil, all the time.

Things we Loved
The book is really easy to navigate as it is organized by fruit/vegetable. You can easily see what you have in your fridge, look it up in the book, and plan a meal around it. In that sense it's very practical.

The recipes are all easy. Even Karrie, who is definitely a beginner and, when handed a sharp knife audibly whined and said "BUT GUYS I DON'T KNOW HOW TO COOK", managed to make this meal in an hour without the loss of any fingers or eyelashes.

Health is front and centre. This is not a diet book by any means but it is definitely an aspirational way to eat.

The photography is stunning and will make you crave all the fruits and veggies! And Jeanine did it all herself. So how do ya like them apples?

Allergy Rating

I can't honestly say that the recipes are super friendly towards allergies, specifically the top 8 allergens. There are a lot of legumes, nuts, cheese, and eggs throughout the book. However I did find that ingredients were simple enough to substitute so it was not limiting. If you know your typical ingredients to sub in, you should be fine.

You can pick up your copy of the book here

Happy cooking!