These Spicy Miso-Roasted Tomatoes and Eggplant from “Whole Food Cooking Every Day” by Amy Chaplin make an easy and tasty tray bake filled with Asian flavours.
Born in Australia, and the former executive chef at New York’s vegan restaurant Angelica Kitchen, Amy Chaplin now works as a teacher and personal chef in New York.
In “Whole Food Cooking Every Day” she encourages readers to stock larders with whole food ingredients, prep ahead of time in batches, and, most importantly, cook at home. Her cookbook suggests mastering some key base recipes and then adapting the dishes based on the occasion and season. There are 250 vegetarian recipes free of gluten, dairy and refined sugar.
If you are tempted to add more whole food recipes to your diet, why not try your luck in the competition here as I have two copies of “Whole Food Cooking Every Day” up for grabs.
Recipe excerpted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.