Rosemary-Blueberyy Sauce | Herbivoracious Cookbook Review & Giveaway
A few weeks ago I was asked to join the Boston Blogger Cookbook Tour. I was honored that I have made that much of an impact in Boston for such a short period of time. They gave me a list to choose from and of course I chose the vegetarian one. Today I am reviewing Herbivoracious by Michael Natkin. The books tagline is a flavor revolution, with 150 vibrant and original vegetarian recipes.
After reading my review and entering my giveaway, make sure to go check out my fellow Boston Blogger, Austin, recipe for Spiced Apple Walnut Muffins. Recipe Here
There are 150 recipes in the book featuring categories appetizers, soups, salads, main-course, side dishes, desserts, breakfast, and sauces/basics. The book also features 80 full page photographs along side the recipes. First impressions, the book is beautiful. I am a very visual person, so I would really loved to seen a photograph along side all the recipes, but that’s just me. I think the recipes all sound delicious and I can’t wait to dive into the book and make more of the recipes.
The only think about the book that I found a bit weird is the order of the recipes. Books need to be in a logical order, most of the time it is done in the order of the time of day that you would eat it. Starting with breakfast and ending with dessert. However, in Herivoracious, desserts are located before breakfast. That could be a personal preference as well.
With that aside, the book is very colorful and great for any vegetarian or anybody looking for a vegetarian dish to prepare.
I am going to include a recipe for the Rosemary-Blueberry Sauce. I had to alter the recipe a bit, because the grocery store only has one container of blueberries left, so the only different I did was add blackberries to counter balance the recipe.
- 12 ounces fresh blueberries
- 1/4 cup sugar
- 1/8 tsp minces frehs rosemary
- Pinch of Salt
- Combine the blueberries, sugar, rosemary, and salt in a small sauce pan over medium heat. When the mixture begins to simmer reduce to low heat.
- Simmer for 15 minutes, stirring occasionally.
- When the blueberries have broken down, allow to cool. It should have the consistency between syrup and jam.
- Serve immediately, or let it cool and store in fridge. Will keep for 4-5 days.
I am always looking for new sauces & pumped to find this one happens to be vegan as well 🙂
Even I’m not a vegeterian I really love vegetarien cookbooks and this looks amazing 🙂