I know there are a barrage of vegetarian and vegan cookbooks out there at the moment- spearing from every direction, some are on my wish list and some are not. But I have been making a conscience effort to thumb through those neglected cookbooks already on my shelf and identify those recipes I want to try.
Many of my cookbooks are vegetarian, some are vegan and many are not either. I have been making a concerted effort over the weekend to cook and bake some of those bookmarked recipes and have already done so with many (see below).
Caribbean Modern (from the Library)
Dock Kitchen Cookbook
Moosewood Restaurant Celebrates
V is For Vegan
And I've even been inspired by some bloggers and food website.
Well today's bookmarked recipe that comes from Heidi Swanson's Super Natural Every-Day. Heidi's Buttermilk Cake is topped off with plums. I made this at the weekend, I had picked up some buttermilk intended originally for Irish Soda Bread, but as it was fast reaching it use by date. In place of the thinly sliced plums, I had peaches.
As I followed the recipe, it advised, 1/2 teaspoon fine sea salt. I had large grain sea salt but not fine sea salt - so ended up choosing to use table salt. So yes you can imagine it was a little salty, but okay none-the-less. I went and checked the recipe on-line and found it under another guise called Salt-Kissed Buttermilk Cake. It was the same recipe made with raspberries, but instructing to use an additional teaspoon of sea salt for the topping. The recipe indeed is mean't be be salty.