If you are looking for inspiration in the kitchen, Celia Brooks Brown's World Vegetarian Classics is a good place to start. There are over 250 authentic vegetarian recipes from around the world to choose from and nearly all of them are accompanied by some stunning mouthwatering photographs. Each chapter begins with a discussion of the region's culinary traditions, complete with a focus on vegetarian ingredients. Each recipe is straightforward and calls for ingredients that are easy to obtain.
My latest choice was from the chapter devoted to Australasia, a cuisine that until recently was rather bereft of tasty vegetarian options. Thanks to the influence of Asian and Mediterranean immigrants, creative and imaginative vegetarian options are now common place. Tempted first by garlic and goat cheese custards with fresh tomato sauce, and then by a savory cheesecake made with sweet potato, and then again by a pumpkin and coconut soup with macadamia pesto, and finally by beetroot hummus, I finally decided to make this cheese and sage damper because the smell of freshly baked bread is truly one of the most soothing of experiences.
This no yeast bread has a long tradition in Australia and was often cooked over the hot coals of a campfire. Somewhat like Irish soda bread, it is perhaps best described as a cross between a bread and a quick bread such as a large scone. This modernized version includes Gouda cheese and sage, resulting in a most satisfying side dish.
|Cheese and Sage Damper Bread|
|Recipe by Lisa Turner|
Adapted from World Vegetarian Classics: Over 200 Essential International Recipes for the Modern Kitchen
Published on September 21, 2008
Simple and filling Gouda cheese and sage bread dotted with poppy seeds — a modern take on a traditional outback bread