Vegetables are healthy and delicious

There is more and more attention about the fact that we eat too much meat and we are overproducing it as well. It is polluting, takes a lot of water and it is unhealthy to eat meat from factory farming your whole life. That is why I am a big fan of eating much less meat or to eat vegetarian and vegan food. The cookbook Plenty is my Bible. Yotam Ottolenghi, the Israeli chef who works in London, made a beautiful and inspiring cookbook full of finger licking vegetarian dishes. He also wrote a second cookbook: Plenty More.

Flavour and variatie

I am not a vegetarian myself, which might be good to mention. But I easily eat vegetarian food five days a week. And with the recipes from Plenty even my carnivore friends don’t have to miss out on eating meat or fish. The recipes of Ottolenghi are full of flavour and variation. He uses new herbs, which we in the Netherlands still hardly use. And in our eyes he makes new combinations such as poached eggs with stir fried arugula, topped with a sauce of garlic yogurt.

Recipe from Plenty

Baked eggs with yoghurt and chilli

For 2 persons
Preheat the oven to 150 degrees celsius. Put 300 grams of arugula with a little olive oil in the frying pan; stir-fry for 5-minute on a medium heat. Divide the arugula in a small baking dish and make 4 deep dimples where you break 4 eggs into. Let it sit in the oven for about 15 minutes; till the egg whites are firm. Beat 150 grams of Greek yoghurt with 1 chopped garlic and a pinch of salt; put this in the refrigerator. Melt 50 g of butter in a small pan, add 1/2 teaspoon kirmizi biber and a pinch of salt. Continue to stir until foamy (1 to 2 minutes). Stir in 6 chopped sage leaves and let it sit on the fire for a few seconds. Take the pan of the heat.

Remove the eggs from the oven. Spoon the yogurt into the center of the dish and pour the hot chilli butter on top of it. Enjoy your meal!

Plenty en Plenty More can be ordered at BOL.com. For more recipes of Ottolenghi: have a look on his website.

Photocredits: Hanneke Sloof