You’ll be cooking like the pros (we’re talking Yotam Ottolenghi kind of pros) with these awesome veggie-forward blogs.
Emma Galloway, a Kiwi living in Australia, started her blog in 2010. It’s since become beloved by vegetarians and omnivores alike, all wanting to recreate the colourful, family-friendly gluten free recipes. With equal measures of sweet and savoury, plus help with the essentials, such as a deliciously simple recipe for harissa paste and even a gluten-free pastry, Emma’s blog will inspire you to whip up your own tasty recipes.
A ‘self-taught photographer and cook’ based in Missouri, The Kate of Cookie + Kate is passionate about whole foods, concocting delightful recipes from sustainable sources. Her huggable pup, Cookie, is an irreplaceable part of her team as ‘chief crumb catcher’. The recipes range from light to rich and have plenty of surprising ingredients along the way.
Jeanine and Jack love lemons. And each other. So Jeanine cooks, and Jack taste tests, and sometimes even writes a post himself. It’s the perfect setup, and so is everything else about this blog, which has the most beautifully styled, and deliciously composed dishes… You’ll never want to look at a piece of meat again (jk… sort of.)
Try this: Fig & ricotta flatbread pizza
Live Naturally, Be Healthy, Eat Delicious – that’s Erin’s food philosophy. It’s the sort of casual happiness that permeate’s her jam-packed site, which features recipes that are widely appealing, such as the Romesco and Hummus Grilled Cheese or the Groovy Bagel Melt.
Winner in the category for ‘best original recipes’ in Saveur’s 2013 Best Food Blog Awards, Sprouted Kitchen has long been a favourite in the foodie world. The droolworthy photographs capture the cooking process, and well as the picture-perfect end product – usually imaginative combinations of spice, colour and nourishment. Founders Sarah Forte (who creates the recipes, makes the dishes and writes the words) and husband Hugh (who takes the photos and eats the food) will be releasing their second book this April.