His blog, Herbivoracious, has been going strong since 2007. If you’ve never seen it, go there. Now. I’ll wait…. Fantastic, right?!
Michael’s cookbook based off his super popular blog, Herbivoracious: A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes, was released on May 9. Michael has been touring America to promote his book and recently came through Philadelphia. He hosted a food blogger event at the fantastic R2L, where local bloggers (like yours truly) were treated to bites from the kitchen and the opportunity to chat with Michael himself.
So, the cookbook is vegetarian. It honestly doesn’t even need to be mentioned though because the recipes inside the pages of this book are not wimpy, skimpy meals. As his blog states “You Don’t Have To Be A Vegetarian To Love This Cookbook!” and he is so right. The recipes are really inventive and sound so appetizing that you won’t even wonder where the meat is.Michael kindly allowed me to pick any recipe I wanted from the book to use for this post and boy did I have a problem. I am not exaggerating when I tell you I tagged over 50 recipes as possibilities.
- 6 cans black beans
- Vegetable broth
- 2 bay leaves
- 3 tablespoons olive oil
- 1 white onion, diced
- 1 yellow bell pepper, diced
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground chipotle
- 6 mandarin oranges (or fewer, larger oranges)
- 1/4 cup red onion, finely diced
- 1jalapeno pepper, finely diced
- 1 handful cilantro leaves
- salt to taste
- Sour cream
Return the mixture to heat and season to your liking. I added another generous pinch of salt and another sprinkling of paprika and chipotle powder. Simmer for 15 minutes.
While waiting for the flavors to meld, you can make the salsa. To cut the oranges into supremes (a term I learned from this cookbook), cut off all the skin of the orange.