Cooking for the Senses by Jennifer Peace Rhind & Gregor Law is a new book published by Singing Dragon exploring vegan neurogastronomy. What’s that, you might ask? Read on and you’ll find out. There’s also a recipe from the book for easy and surprisingly delicious carrot pickles. I made them in almost no time at all.
Vegan Neurogastronomy
Vegan neurogastronomy, it turns out, is a slightly different way of looking at plant based food. It’s all about the science behind the senses and maximising flavour. To engage all of our senses in preparing and cooking food can give us a feeling of wellbeing and can be highly therapeutic.
If we focus on the foods we enjoy eating rather than those we choose not to eat, the world of food becomes more abundant rather than making us feel we’re on a restricted diet. Plant-based cuisine can be and should be as excellent as any other.
Cooking for the Senses
The book is divided into two sections, each written by a different author. It’s a hardback with 320 pages and is published by Singing Dragon.
Exploring Flavour by Jennifer Peace Rhind
This section gives an in depth account of neurogastronomy and explores the senses of smell, taste, texture, sound and appearance and how they change with age. It provides a good bit of reading material and is a really useful reference source.
When Jennifer first became a vegan, she was initially at a bit of a loss as to what to cook. But her background in aromatherapy and perfumery came to her rescue and she started to explore the world of culinary herb and spice aromas.
The main chapter in this section, Ingredients and Flavours, takes us through a myriad of plant-based ingredients. It starts with vegetables, then goes on to fruits, seeds, grains, nuts and legumes, fungi, herbs, spices, oils, vinegars and salts and finishes off with a few dairy substitutes.
With potatoes and onions being such a popular ingredient worldwide, it is perhaps no surprise that these sections are both over a page long. Jennifer describes each ingredient and notes any particular nutrient and flavour qualities along with ideas on how to use them.
I do like a good spice mix, so I was excited to find Jennifer gives the ingredients for classic mixes from around the world. There are several I’ve never heard of, but now need to try. Advieh, for example, is a Persian mix which includes rose petals, cardamom, lime, pistachio and saffron – just wow!
The Recipe Collection by Gregor Law
Of course, I immediately jumped to this section as soon as I opened the book. I just can’t help myself; I’m a recipe junkie.
The recipes are an eclectic mix with inspiration taken from all over the world. Some are traditional and others are given a bit of a twist, but they all embrace the spirit of neurogastronomy. From Chinese mushroom sheng cai bao to Indian ‘Sunday Best’ biryani to Middle Eastern falafel koftas to Italian gnocchi, there’s plenty to excite the tastebuds.
Unusually, the first chapter in this section is Small Plates. There is a chapter on Brunches and Lunches and Picnics, but it comes second, not first. Gregor Law’s favourite way to eat is in the style of mezze, tapas or thali, i.e. with lots of small plates. I have to say, it’s mine too – as long as I don’t have to do the washing up.
Lots of different textures and flavours help to keep the palate excited. The chapters Dinner Dates and Gentle Plates and the essentials in Seeking Solace in the Kitchen cover main meals. No book is complete without a chapter on Desserts and although this is a small one, it has some beguiling recipes.
The recipes will particularly suit adventurous cooks that have just started their journey into plant-based eating. But even if you’re an old hand like me, there are plenty of ideas to inspire. Now CT is able to eat butter beans, there’s no stopping me and the recipe for gigantes escabeche has me positively drooling.
There are several other recipes I have my eye on: roast saag aloo, petit pois à la Francaise which is a dish of cooked lettuce and peas and ratatouille with black garlic. Why have I never used black garlic before?
Apple pesto sounds intriguing and Spanish flat breads called cocas have got me all a quiver. A variety of ingredients top the cocas which look a bit like mini pizzas. Perfect for parties. And of course, I’ve already tried my hand at the carrot pickles.
To finish, the apple and calvados cranachan sounds like something I’d like to try as does the rhubarb and Indonesian long pepper crumble. Rhubarb crumble is hard to beat, but next time I make it, I’m going to have to add some ground Indonesian long peppercorns to the topping. And then there’s cherry chocolate cake. Well, need I say more?
What I particularly liked about the book
The ethos of the book and recipes make a nice change from the new wave of vegan ‘clean eating’ cookbooks. Most, but not all, of the recipes are based on traditional dishes from various peasant cultures where they’ve been eaten for a long time. It almost seems a little old-fashioned, but in a good way. You won’t find how to make vegan “cheese”, “mayonnaise” or scrambled tofu here. And the sweet recipes use plain old sugar.
Don’t get me wrong, I like the new ideas emerging in this fast paced changing world of less meat and dairy, but I also get a bit fed up with bandwagon jumping. Most of the ingredients here are easy to find, though I have no idea where you get hold of Indonesian long peppers.
The first part of the book is both interesting and informative and I can see myself dipping in and out of it for many years to come. At the end of the book, just before, the bibliography and index, I found a welcome surprise: a couple of pages on some of the more important plant compounds and which ‘superfoods’ contain them. Genistein and zeaxanithin I’d never heard of, but of course CT knew it all.
What I was less happy about
Photographs. There’s no getting away from it, we are becoming increasingly visually focused and a cookbook these days needs to have appealing images and lots of them. The quality of the photography is not the issue here, it’s the lack of them.
About half of the recipes have accompanying photographs, but not all of them are of the finished dish. There’s a beautiful picture of a romanesco accompanying the recipe for romanesco with citrus-infused salsa verde and toasted flaked almonds, but I want to see the final result.
The place to show photos of gorgeous greens and other edible plants is in the Ingredients and Flavours section. Sadly there are no illustrations of any kind here. Just a few scattered about would, I feel, improve the first part of the book. I do understand that photo shoots and buying images can be very expensive, but using them judiciously would really enhance the overall readability.
Carrot Pickles
The only recipe I’ve tried so far is the one for pickled carrots and, unusually for me, I nearly followed it to the letter. I couldn’t bring myself to peel the carrots as prescribed; they were organic and so fresh they still had their leaves on. The bay leaf, I added to the jar with the carrots, rather than boiling it in the pickling liquid.
As for the carrots, I cut mine fairly chunkily. The original recipe says they should be the size of matchsticks, mine weren’t. I liked the idea of larger pieces and in any case, I didn’t want to spend too long chopping. I had to change the name too; carrot pickles just sounds nicer than pickled carrots and more interesting to my ear and perception.
Anyway, I made the carrot pickles in no time and they are totally scrumptious. I keep going to the jar to ‘just try another one’. We’ve added them to both sandwiches and salads and they’re a winner in both. If you’re looking for inspiration, how about this tofu lettuce tomato sandwich?
For lots more sandwich and salad ideas take a look at these 31 healthy vegan lunch recipes. There’s quite a few there that could benefit from these carrot pickles.
Other Carrot Recipes You Might Like
- Carrot & swede mash
- Carrot top pistou (vegan)
- Easy carrot jam
- Carrot falafel
- Carrot smoothie
- Moroccan carrot dip (or spread)
- Carrot cake flapjacks
- Spring slaw
- Sweet potato & carrot soup
- Vegetable fritters from leftover cooked vegetables
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these quick and easy carrot pickles, I’d love to hear about it in the comments below or via social media. Do share photos on your preferred social media site and use the hashtag #tinandthyme, so I can spot them.
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Carrot Pickles. PIN IT.
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Carrot Pickles – The Recipe
Carrot Pickles
Ingredients
- 4 carrots - scrubbed but not peeled
- 1 bay leaf
- 150 ml cider vinegar
- 100 ml water
- 3 tbsp golden caster sugar
- ½ tsp sea salt I used Cornish sea salt
- 1 tbsp coriander seeds
- 1 tsp caraway seeds
Instructions
- Trim the carrots, them cut them into julienne strips. I made mine fairly chunky, but the original recipe says they should be the size of matchsticks.
- Place them in a sterilised 500ml jar together with the bay leaf.
- Bring the remaining ingredients to the boil in a pan, stirring to ensure the sugar has dissolved, then pour over the carrots. Ensure all are submerged.
- Leave to cool before sealing. Keep in the fridge and use within 3 weeks.
Notes
Nutrition
Sharing Those Carrot Pickles
I’m sharing this recipe for carrot pickles with #CookBlogShare which is being hosted over at Hijacked By Twins this week.
The carrot pickles also go to #CookOnceEatTwice with Searching for Spice.
Cooking for the Senses Giveaway
I was sent a copy of Cooking for the Senses to review. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.
I like eating raw vegetables
two words – SMOKED PAPRIKA. Everything just seems to feel so much more flavourful and full-bodied. It’s also revolutionised the way I make oven chips. sooooooo yummy.
Oh, I am so with you on smoked paprika, it’s fantastic stuff.
Fresh vegetables, a range a spices and fresh herbs all work wonders to create tasty plant based meals.
Use herbs and spices, and always use good quality stock to add flavours to vegan dishes
I’ve recently discovered Paprika as a great spice to add to a lot of dishes.
Got to be black salt! Made lots of vegan quiches for a charity show at the weekend, and along with the nutritional yeast, I think black salt is great for giving a really ‘eggy’ flavour!
I’ve heard about black salt, but I’ve not yet come across it. I think I need to try a bit harder to search it out.
Get some fresh herbs in there! Nothing quite like fresh parsley or fresh basil to take a good dish and make it great!
I use lots of rest herbs and vegetables that are in season
Make good use of herbs and spices 🙂 you can really lift a dish if you get that right! This book sounds fantastic. I eat a ridiculous amount of beans, pulses and that sort of thing, and ways to vary it a bit would be great 🙂
Always use the freshest herbs you can get!
Buy local from markets and eat raw for the best flavours.
Try lots of different flavours to find out what you like and what works well together 🙂
Learn to use spices and herbs effectively to create more flavoursome dishes x
I’m loving the look of these pickled carrots Choclette. I wouldn’t never have thought of pickling carrots. I bet they are great on sandwiches. Shared!
Thanks Jac. They are brilliant in sandwiches and a nice addition to a salad too. But best of all, they are just great snacks.
I love vegan cooking and the variety that comes with it now. It is so tasty and colourful!
You’re absolutely right, it’s so much more interesting than it used to be.
i have no idea because i am a rubbish cook!!! which is why im entering to win this book!!
Haha, well there’s plenty of interesting information and recipes for you in this book. Good luck.
fresh grown herbs, seasoning, flavoured oils. Buy organic when can
I’m vegetarian and i love to grow my own herbs to flavour the veggie meals that i cook. I don’t like to go over the top though but to just enjoy the natural flavours of the vegetables themselves.
As a vegan, this seems like an awesome book to read and certainly I’ll certainly be taking a look!
It’s a really interesting and informative book and the recipes aren’t bad either 😉
Fredh seasonal veg is the key with a variety of herbs and spicy – i love experimenting with anything i see or grow
Use different colours and flavours and I try to include a plant based product that the children have not yet tried
I’ve tried pickling and jam-making – both were fun and tasted divine!
I like to use paprika to give dishes a smoky kick
these look great for summer – I tried pickled radishes this year and really loved them. It made me want to try pickling more vegies.
I did some radishes after I did the carrots and they were really good too. It just adds such a lovely zing to the veg.
Shop local and fresh – farmers markets are a real godsend!
I love to add lots of different plant-based foods together
experiment with different herbs and spices to see which flavours you enjoy!
freshness is mostly the key with good spices
Fresh herbs and spices much better than dried
What a fascinating book and interesting pickle recipe. We use lots of herbs and spices, love to use a hint of chilli to bring some warmth into a dish….. and we always use a garlic grater dish to bring out the full depth of garlic flavour. They are magic! x
Oh, a garlic grater dish. I have one that was handmade in Cornwall somewhere, but whether it’s in Cornwall or here and which box it’s in, I’ve no idea.
I love to use lots of herbs and spices in our plant based meals. These carrot pickles sound delicious and I would especially like to see if I could get my children to eat them! Thanks so much for sharing with #CookOnceEatTwice
Where would be be without our herbs or spices? Cooking without those really would be a challenge.
Grind your own herbs and spices instead of using prepared ones xx
I like to use chilli’s,garlic, and paprika to give food a rich and moreish flavour. However I think people downplay just how good fruit and vegetables can taste without having to add something else to them.
That’s very true Rachael, especially when they are fresh.
As an experimental vegetable based home cook this book is calling to me as I do love to play with new flavours.
Yes, me too Shaheen. It’s what keeps cooking and food preparation interesting and exciting.
I don’t have any tips but will be reading others peoples
For flavour fresh herbs grown in the garden and freshly picked
I like to stay eating raw vegetables where possible and also grow alfalfa and bean sprouts to throw in .
Eat what’s in season in your country, those plants, fruits and vegetables will have the most flavour then
I love quick, easy pickles like this…just got myself a huge bag of new harvested carrots…definitely save some for this pickle.
Oh do Angie, they are really good. I can’t stop snacking on them. Do try and leave them at least two days before tucking in though as the flavours really need a bit of time to develop.
I’m not keen on garlic, tend to go for chillies and lots of strong flavoured veg – leeks, onions, celery and peppers for a good base x
When it comes to plant based dishes, freshness is king! Anything less than fresh won’t have as much flavour, so use it in a dish with plenty spices like a curry or chilli.
I add turmeric and cayenne pepper to most dishes.
When eating out and even cooking at home, I tend to lean towards Indian, Thai, Japanese, Lebanese and other ethnic cuisines because they’re veggie-friendly, full of flavour and most dishes are quite healthy.
I eat a plant-based diet for approximately 3 or 4 days a week, vegetarian for the rest of the time. It’s so easy to make meals different and tasty with a range a spices and fresh herbs from the garden
Use a lot of bold, global flavours, eg stuffed peppers with black beans and quinoa topped with a really good sauce.