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Whether you’re familiar with Jamie Oliver from his years on TV or his many cookbooks, the British chef and restaurateur has long been considered an important voice in the food world. He’s published over 30 books—from comfort food to meals made with five ingredients or less—but his most recent cookbook is all about vegetables.
“Ultimate Veg” showcases that eschewing meat for vegetables hardly has to be a punishment. Instead, adhering to a vegetarian diet (or at the very least omnivores eating vegetarian meals a few times a week) can still be plenty fun and delicious. Jamie’s book is filled with recipes that run the gamut from roasted black bean burgers piled high with cherry tomatoes, gooey melted cheese, and salsa to sweet leek carbonara twirled with heapings of fresh thyme, garlic, and parmesan cheese. There are healthy recipes mixed in with recipes that still boast not-so-good-for-you ingredients (we’re looking at you mac and cheese), so everyone can find something that’s appealing.
For a taste of Jamie’s cooking, test out his recipe for super spinach pancakes—a chameleon of a dish that could arguably be eaten for every meal of the day. The spinach pancake resembles the texture and thinness of a crepe—just blended with fistfuls of spinach. The soft pancake gets swiped with cottage cheese, an avocado salad studded with tomatoes, scallions, and cilantro, then finished off with a drizzle of chili sauce. Serve it in the mornings or even in the evenings—we guarantee it’ll be a crowd pleaser.
Excerpted Ultimate Veg: Easy & Delicious Meals for Everyone by Jamie Oliver. Copyright © 2019 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.
Super Spinach Pancakes Recipe
Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil, or tarragon—whatever you like!
Cook Time: 25 minutesServes: 6
- 1 ripe avocado
- 12 oz ripe mixed-color cherry tomatoes
- 3½ oz baby spinach
- 3 scallions
- ½ a bunch of fresh cilantro (½ oz)
- 1 lime
- Extra virgin olive oil
- 1 large egg
- 1 cup self-rising flour
- 1 cup reduced-fat (2%) milk
- Olive oil
- 10 oz cottage cheese
- Hot chili sauce
- Halve, pit, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the scallions and pick in the cilantro leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
- Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
- Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chili sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
- Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon – whatever you like!
Header image courtesy of David Loftus.