You can never have enough vegetarian recipe books! That is so true for this household, I love recipe books and my collection is huge. When I was contacted to see if I’d like to review a new vegetarian cook book, well of course I said yes

tibits restaurants were originally launched as a family business over 10 years ago in Switzerland by three brothers, Reto, Christian and Daniel Frei, together with Rolf and Marielle Hiltl, of Hiltl, the oldest vegetarian restaurant in the world. Now, due to popular demand, tibits has brought out its first collection of recipes, enabling existing fans and those new to the concept alike, to try out the recipes at home for the first time.

These innovative recipes showcase the taste, beauty, and nutrition of produce that’s fresh all year round: the tender young asparagus of spring, the plump juicy berries of summer; the succulent courgettes and butternut squash of autumn, the comforting roots of winter.

tibits at home: stylish vegetarian cuisine is a sumptuous cookbook, split into four seasonal sections, containing 50 recipes that will delight all loyal tibits fans, as well as those who are new to the brand. 80 per cent of tibits’ menu is vegan and many of the recipes in the book are also vegan – good news for the rapidly increasing number of vegans in the UK. In addition, many recipes cater for those on gluten-free and nut-free diets.

Tibits At Home have very kindly allowed me to share a couple of their delicious recipes with you.

tabouli middle-eastern style
If you love fresh parsley and mint, this is for you!

Ingredients
120 g bulgur
250 ml water
2 tsp fine sea salt
150 g baby spinach leaves
50 g fresh mint
40 g fresh coriander (cilantro)
30 g broad leaf parsley
400 g tomatoes

Sauce
1.5 lemons (juice)
100 ml extra virgin olive oil
1 tbsp fine sea salt
1-2 tbsp chilli oil
Freshly ground white pepper

Method
1 Cook the bulgur in salted water for about 8 minutes, until all the water has been absorbed. Put into a bowl and refrigerate for 1 hour.

2 Pluck the mint and parsley leaves from the stems, wash and chop finely.

3 Wash the tomatoes, remove the stem ends and chop into 1 cm dice.

4 Mix the sauce ingredients and season with pepper.

5 Break up the bulgur with a fork. Add the tomatoes, spinach and herbs and mix carefully. Add the sauce and mix again.

Tabouli is a wonderfully refreshing and nutritious summer dish. We have used bulgur (parboiled and dried durum wheat) instead of the traditional couscous.

Preparation time: 25 minutes

We absolutely loved this recipe in the Brown household and it is now a regular feature on our menu. I tend to serve the tabouli with falafel, pitta bread and sour cream for a more substantial meal and I probably use a dash more chilli oil than the recipe says but we like a little heat

Another recipe which I attempted is sure to satisfy any sweet tooth (I have a bit of a baking obsession at the moment).

Chocolate and coconut macaroons

A sweet delight for grown-ups and children alike!

Ingredients
2 eggs
160 g caster sugar
5 g vanilla sugar
100 g dark chocolate
(45 per cent cocoa content, minimum)
160 g coconut flakes

Method
1 Preheat the oven to 150º C.

2 Mix the caster sugar, with the vanilla sugar. Finely grate the chocolate.

3 Separate the eggs. Whip the egg whites until very stiff while drizzling the sugar into the mixture.

4 Carefully fold the chocolate and coconut flakes into the whipped egg white.

5 Spoon the batter into a pastry bag with a star tip and pipe small macaroons onto a baking tray, lined with baking paper. Alternatively, make small heaps of batter with two wet teaspoons. Bake for 15-20 minutes. Remove the tray from the oven and leave to cool completely before removing the macaroons from the paper.

Tip: for a more intense chocolate flavour, melt the chocolate in a bain-marie (water bath). Leave to cool at room temperature, before folding into the beaten egg whites.

Makes 30-40 macaroons

Preparation time: 15 minutes

Now I had visions of creating beautifully piped little macaroons with this recipe but I had a little difficulty piping anything out of the piping bag as the mixture was too solid and so my macaroons were more splodges than anything else BUT they did taste absolutely delicious despite not being the prettiest thing I have ever created. I opted to use melted chocolate as I am a complete chocoholic. These went down a treat with the whole family and will definitely be making another appearance in my baking list.

So what did I think of the book? Well I admit when I initially flicked through the book I was a little disappointed. Some of the recipes are things I wouldn’t try (I’m not a huge fan of tofu) but once I started trying out recipes I was surprised at just how good they were. I found that a recipe that didn’t necessarily sound exciting at first glance was actually delicious and bursting with subtle flavours. I regularly use this recipe book nowadays so yes it’s passed the Brown household test

You can buy a copy of tibits at home from amazon or through tibits website