Friday, 12 June 2015

At Home in the Whole Food Kitchen by Amy Chaplin

Over the years I have reviewed some fabulous recipe books, I love new ideas and flavours to excite the tastebuds so when I was offered a copy of Amy Chaplin's new book I said a big yes!

"Amy Chaplin has worked as a vegetarian chef for over 20 years in cities that include Amsterdam, London, Sydney and New York. Raised in rural New South Wales, Australia on a whole food diet by vegetarian parents, Amy’s approach to food is inspired by nature and the healing benefits of whole food ingredients." - taken from Amy's website.

When I received my copy in the post and had a look through I was very excited, the photography is so well done that you just want to jump inside the pictures to devour the food on offer. There is over 150 vegetarian and vegan recipes that are also mostly gluten free which is great for me.

The books starts with some great advice on what to stock your pantry with and how to store different types of food. Then the recipes start and its a party for the mind, I want to make everything from this book and I plan to work my way through it thats for sure! 

I thought I would pick a favourite looking recipe to share with you and as I usually go for a sweet dish this time I went savoury. I had a friend round for dinner a couple of weeks ago and it just so happens that she is vegan which was the perfect excuse to get in the kitchen and try out this recipe:

Roasted Winter Vegetables And Rocket Salad - with mustard dressing

Serves 4 to 6

Roasted Vegetables:

1 sweet potato, halved lengthways and cut into 6mm slices
1 parsnip, halved and cut into 6mm slices
2 carrots, cut into 6mm diagonal slices
1 golden beetroot, halved and thinly sliced
3 teaspoons extra virgin olive oil
1 teaspoon sea salt
freshly ground black pepper


1 tablespoon wholegrain djion mustard
1 tablespoon unpasteurised apple cider vinegar
1 teaspoon balsamic vinegar
2 tablespoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon sea salt
60ml extra virgin olive oil


160g cooked chickpeas
40g chopped toasted walnuts
100g baby rocket leaves

Roast The Vegetables

Preheat oven to Gas Mark 6. Line 2 baking trays with baking parchment and set aside.
 In a large bowl, toss sliced sweet potato, parsnip, carrots and beetroot with olive oil, salt and pinch of black pepper. Divide between trays, spreading vegetables out in single layers and roast for 20 minutes. Stir, rotate trays and roast for another 20 - 25 minutes or until vegetables are browning. Remove from the oven and set aside to cool.

Make The Dressing

Combine all the dressing ingredients in a jar and shake to mix; set aside.

Make The Salad

Place chickpeas, toasted walnuts, roasted vegetables and rocket in a large salad bowl and toss to combine. Drizzle dressing over the salad and toss again. Serve immediately. 

This dish went down a storm, it was delicious. I did make a couple of changes, I couldn't find a golden beetroot so I used a purple one and I used almonds instead of walnuts but I'm sure it was just as good. My friend absolutely loved it and I am looking forward to trying out more of the great looking dishes from this book they all sound amazing!

If like me you are a lover of vegan and vegetarian dishes made with wholesome ingredients then this recipe book is definitely one to check out : )

At Home in the Whole Food Kitchen officially releases on 18th June and is published by
Jacqui Small (

All images are extracted from At Home in the Whole Food Kitchen by Amy Chaplin. Photographs by Johnny Miller.