We sit down with Kirsten Collins to chat about this gorgeous anthology of vegetarian recipes, from Australian-Chinese author Hetty McKinnon. From “soupy salads” to desserts, we dig into the recipes, how they worked for us, and whether this is a cookbook we want to own.

Resources mentioned in this episode:

Recipes mentioned in this episode:

  • Salt-oil rice with coconut stewed spinach and tofu
  • My Great Aunt’s chana masala
  • Deconstructed falafel salad
  • Tofu larb
  • Chickpea, kale and feta stew with za’atar baked eggs
  • Golden egg curry
  • Za’atar, zucchini and mascarpone slab galette
  • Miso, brown butter and crispy sage pasta
  • Gnocchi with asparagus, edamame and parmesan
  • Waldorf-esque salad
  • Turmeric chickpea soup with charred Brussels sprouts
  • Carrot soup
  • Tomato cobbler
  • Polenta with baked tomato mushrooms
  • Brussels sprouts gratin
  • Orange and rosemary olive oil cake
  • Lime pie with Anzac biscuit crust
  • Any fruit crumble

About our Guest:

Kirsten Collins is the co-founder of our real-life Cookbook Club.

Join our Cookbook Club!