In more of an effort to make use of my cookbooks from my Vegetarian Library, today we have Mildred's The Cookbook.
I was fortunate to win Mildred's The Cookbook last year.
I've made a few recipes from it including the most delicious vegan Brownies with Peanut Butter and a smoky Lapsang Chestnut Mushroom Strogonoff. This time I wanted to try something with piquancy. I decided on the Cauliflower and Green Olive Tagine. I like olives, it wasn't always this way and to satisfy D it had his favourite white vegetable.
Although the Tagine was filling and full of different textures from the cauliflower, carrots and chickpeas, we both felt the sauce lacked depth. Why? This recipe does not have onions, but is substituted with celery sticks. I do understand the need for such recipes. When I did a bit of freelance vegetarian cooking, one of my customers had an allergy to alliums: the onion family, other avoided onions for religious reasons. I was well aware of people having different dietary needs and some having allergens, mostly towards peanuts or an intolerance of gluten, but alliums was a new one to me. I adapted a few of my recipes for him. I am thankful and very fortunate that I do not have any allergens, so can enjoy my food without a second thought, but not every one is in the same position.