Vegetarian Heartland | Recipe

 Eat well, wherever your ventures lead you

Vegetarian Heartland

Celebrated photographer and blogger Shelly Westerhausen presents 100 wholesome, meatless recipes for everything from drinks to desserts. Thoughtfully organised by the adventures that make a weekend special-picnics, brunch, camping and more-this gloriously photographed book will inspire folks to eat well, wherever their vegetarian ventures lead them. Celebrating a fresh perspective in food, here’s a new go-to that’s perfect for vegetarians and anyone looking for more delicious vegetable-forward meals.

The following recipe is an extract from Vegetarian Heartland by Shelly Westerhausen

© 2017 by Shelly Westerhausen

Vegan Chocolate-Chip Pumpkin Bread


I really, really, really wanted to include a savoury pumpkin bread recipe in this book, but I served it alongside this chocolate pumpkin bread recipe and several of my recipe testers said that this sweet (and vegan!) recipe was just too good to pass up. The bites of coarse salt you taste every once in a while give the perfect savoury balance to the not-too-sweet, spiced bread.

  • 2 cups [280 g] whole-wheat flour
  • 1 cup [200 g] packed brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1⁄2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1⁄2 tsp ground nutmeg
  • 1⁄2 tsp ground allspice
  • 1⁄2 tsp ground cloves
  • 2⁄3 cup [165 g] pumpkin purée
  • 3 Tbsp maple syrup
  • 2 Tbsp water
  • 1⁄2 cup [120 ml] melted coconut oil or extra-virgin olive oil
  • 1⁄2 cup [60 g] chopped pecans
  • 1⁄2 cup [90 g] dark chocolate chips
  • 3/4 cup [105 g] raw pumpkin seeds
  • 1/8 tsp coarse sea salt

Preheat the oven to 350°F [180°C]. Line a 10-in [25-cm] loaf pan with parchment paper.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, fine sea salt, cinnamon, nutmeg, allspice, and cloves. Make a well in the centre of your dry ingredients and add the pumpkin purée, maple syrup, water, and coconut oil into the centre. Fold the liquid ingredients into the dry ingredients until just combined. Fold in the pecans, chocolate chips, and 1⁄2 cup [70 g] of the pumpkin seeds. (Be careful not to over-mix.)

Transfer the batter to the prepared pan and top with the remaining 1⁄4 cup [35 g] of the pumpkin seeds and the coarse sea salt.

Bake until a toothpick inserted into the centre of the bread comes out clean, about 1 hour. Transfer to a wire rack and let cool completely. Cut into slices and serve at room temperature. To store, wrap in aluminium foil and store at room temperature for up to 2 days or freeze for up to 2 months.

Vegetarian Heartland by Shelly Westerhausen is on sale 20th June 2017 – order your copy today.

Recipe For the Weekend: Spanish Tortilla

Try something new this weekend. How about Spanish Tortilla?

Spain_Potato and Onion Egg Tortilla




One of the most classic and popular of all Spanish dishes, the egg and potato tortilla is, simply, iconic. It was, fittingly, the first dish I learned to make when I moved to Spain in 1996, in a lesson given to me by my future brother-in-law, Robert. Preparing a tortilla with potato alone is fine, but using an equal amount of onions produces a sweeter, moister and, in my mind, superior result. While the key to a good tortilla is keeping it moist in the centre, the real trick, he showed me, comes in flipping it. Or rather, flipping the tortilla without the bottom sticking.

1 ¼ pounds/570 g medium white potatoes

1 ¼ pounds/570 g medium onions

1 quart/1 L mild olive oil or sunflower oil

10 eggs



  1. Peel the potatoes, halve lengthwise, and thinly slice crosswise. Peel the onions, halve lengthwise, and thinly slice crosswise.
  2. In a large sauté pan or deep skillet, heat the olive oil over high heat until shimmering. Carefully add the potatoes and onions and cook over medium high heat, stirring from time to time, until they soften and just begin to brown, about 15 minutes. Using a slotted spoon, transfer the potatoes and onions to a colander to thoroughly drain. Reserve 2 tablespoons of the oil.
  3. In a large bowl, beat the eggs thoroughly with a hand whisk until frothy. Season with salt. Pour the drained potatoes and onions into the egg. Gently push down to cover with egg. Let sit and absorb for 10 minutes.
  4. In a 10-inch/25-cm nonstick skillet, heat the reserved 2 tablespoons of oil over high heat. Pour in the egg mixture. Immediately turn the heat to low and swirl the pan in a circular motion for a few seconds to keep the egg from sticking. Cook until the bottom is golden and the tortilla set, about 6 minutes.
  5. Wearing an oven mitt, place a flat, tight-fitting plate over the tortilla. Firmly pressing the plate against the pan, carefully and quickly turn the tortilla over onto the plate, and then slide the tortilla off the plate and back into the pan. Swirl the pan in a circular motion to settle the tortilla and keep it from sticking. Tuck any edges down with a spatula. Cook for another 3 to 4 minutes, until firm but still moist in the center.
  6. Flip the tortilla onto a clean plate. Dab off any excess oil with a paper towel. Let cool before slicing it into fat wedges to serve.



Spain by Jeff Koehler, published by Chronicle Books

© Kevin Miyazaki

Meat Free Week, Day Four – Apple and Honey Galette

Meat Free Week Day Four! You’ve made it this far, you deserve a treat!

How about an Apply and Honey Galette from Erin Gleeson’s Forest Feast?


Apple and Honey Galette

Lay out a 14-oz (400g; 9 inch) store bought pie dough on a baking sheet & top with:

  • ½ cup (120 g) Brie
  • 1 tablespoon brown sugar
  • 3 tablespoons sliced almonds
  • ½ teaspoon cinnamon

Cover the cheese layer with 2 thinly sliced apples fanned out (peeling optional).

Dot the top with butter, drizzle with honey, then punch the edges to form a crust.

Bake at 350 °F (180 C°) for 20-25 minutes until golden. Garnish with pomegranate seeds.


Text copyright © 2014 Erin Gleeson
Illustrations and photography © 2014 Erin Gleeson

Meat Free Week – Day Two: Rosemary Skewers

You’ve made it through your second day without meat. Now you need a little dinner inspiration.

How about some Rosemary Skewers?

Try serving with Cous Cous or a Lentil salad.


Cut in 2-inch cubes:

2 red bell peppers

2 red onions

Thread peppers & onions onto about 8 rosemary sprigs (you may need to peel some of the needles off)

Drizzle with olive oil, salt, and pepper

Roast at 425F (180 C) about 15-20 min, until tender (or BBQ!)

This delicious recipe is from Erin Gleeson’s Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods.


Text copyright © 2014 Erin Gleeson
Illustrations and photography © 2014 Erin Gleeson

Meat Free Week Day One: Artichoke Enchiladas

Go vegetarian for a week with the Meat Free Week Challenge!

Eat Less, care more,
Feel good.
Are you up for the challenge ?

How about Artichoke Enchiladas for dinner tonight?

Artichoke Enchiladas

Despite its indulgent reputation, Mexican food, at its origin, is packed with grains and vegetables. Though we most often equate Mexican food with white rice, quinoa—the protein-packed ancient Incan grain—is a winning substitute. In these enchiladas, quinoa is combined with artichokes and cheese, rolled inside corn tortillas, and smothered in a homemade enchilada verde sauce that’s made with fresh tomatillos. Therein lies the true luxury of this dish, a sauce so pleasingly tangy you’ll want every bite drowned in it.

The secret to a good enchilada sauce is balance. Control the heat to your liking with whole or seeded serrano chiles (seeds in for hot, seeded for mild), and finish with the warming heat of cayenne pepper and cooling freshness of lime.



1¼ cups/300 ml water

¾ cup/145 g quinoa

¼ tsp sea salt

2 tbsp extra-virgin olive oil, plus more for the baking dish

1 red onion

1½ lb/680 g tomatillos, husked

2 serrano chiles, seeded for a milder sauce

½ cup/120 ml vegetable stock or water

Sea salt

1 tsp unbleached raw sugar

¾ cup/130 g fresh, frozen, or unmarinated jarred artichoke hearts (see Cook’s Note)

10 fresh small purchased corn tortillas

2½ cups/290 g grated Monterey Jack cheese

Handful fresh cilantro leaves, plus more for topping

1 cup/115 g Cotija, queso añejo, queso fresco, or feta cheese, crumbled

Cayenne pepper for sprinkling

1 lime, cut into wedges


Step 1: To make the Quinoa: Bring the water, quinoa, and salt to boil in a medium saucepan over medium-high heat. Reduce to medium heat, cover, and simmer about 25 minutes. Set aside. (You can prepare the quinoa up to 2 days in advance; just be sure to cool completely and store in an airtight container.)

Step 2: Lightly brush a 9-by-13-in/23-by-33-cm baking dish or casserole with olive oil. Preheat the broiler to high.

Step 3: Halve the onion. Slice one half into thin rings and cut the other half into wedges. Arrange the onion wedges, tomatillos, and serranos on a baking sheet and broil until the tomatillos are soft and browned, 15 to 20 minutes, turning with tongs halfway through cooking. Transfer the onion, tomatillos, and serranos with any of their liquid to a blender or food processor, add the stock, and purée until smooth, about 3 minutes. Add ½ tsp salt and the sugar and pulse a few times to combine.

Step 4: Meanwhile, toss the artichokes with the 2 tbsp olive oil in a bowl and season lightly with salt.

Step 5: Steam or warm the tortillas in the microwave (wrap a stack in barely damp paper towels and microwave for 20 to 30 second, then wrap in a kitchen towel to keep warm); keep them wrapped. Toss the artichokes and quinoa with two-thirds of the Monterey Jack in a bowl. Place a tortilla on the work surface. Spoon 2 to 3 tbsp of the artichoke mixture down the middle of the tortilla, add some cilantro leaves, and roll up the tortilla, leaving the ends open. Tuck the enchilada, seam-side down, into the prepared baking dish. Repeat with the remaining tortillas and artichoke filling, lining up the enchiladas side by side in the baking dish. Broil until the tortillas are crisp and golden around the edges, 3 to 4 minutes.

Step 6: Pour most of the tomatillo sauce over and around the sides of the enchiladas and sprinkle the remaining Monterey Jack on top. Broil until the cheese is golden brown, 1 to 2 minutes more. Remove from the oven and top with the sliced onion, Cotija, and remaining cilantro.

Step 7: Divide the enchiladas among plates and sprinkle them lightly with cayenne. Serve warm with lime wedges.

COOK’S NOTE. The beauty of the artichoke filling is that it will truly work with whatever arti­chokes you can find, from fresh to frozen or even canned. If all you can find is marinated artichokes, drain your artichokes and pat dry, and skip the step of seasoning the artichokes before filling your enchiladas.


Text copyright © 2013 by Sarah Copeland.

Photographs copyright © 2013 by Yunhee Kim.

Published by Chronicle Books