I’ve included several cookbook reviews here on Senses.se, including some focused on vegetarian and/or vegan cuisine. Today, we’ll be exploring another addition to this genre.
This is the fifth cookbook from the author duo Luise Vindahl and David Frenkiel. While I haven’t reviewed their previous works, I am familiar with their blog. However, this review will concentrate on their latest cookbook: “Little Green Kitchen“.
My interest was piqued after hearing the book discussed on the Food Pharmacy podcast, by the same team that created Näringsjägaren (which I enjoyed immensely).
In essence, Little Green Kitchen is a cookbook designed for families who wish to prepare and enjoy vegetarian meals with their children. The recipes range in complexity, from very simple to slightly more involved, and offer helpful guidance on how children can participate in the cooking process. However, one crucial element determines its overall success, which I’ll discuss further on.
Following the introduction, which provides background on the authors, their culinary philosophy, and the book’s approach, the book presents advice on encouraging children to eat more vegetables and essential considerations regarding children and food. The tips are practical and insightful, even if some may seem self-evident. Nevertheless, providing such reminders is always beneficial.
The recipes are organized into six distinct categories. A notable detail is that each chapter includes several food-related questions intended to stimulate conversation with your child, partner, or even your digital assistant.
For example: What can you cook with chickpeas? How many types of beans can you name? What is your favorite vegetable? What is the least appealing vegetable? And my personal favorite: What colors have you eaten today?
Upon examining the recipes, I was pleased by the book’s substantial content, containing an estimated 80 recipes (though I did not count them individually). The exclusive focus on vegetarian and vegan recipes is a significant advantage in my opinion.
It is important to remember that Little Green Kitchen is a cookbook primarily aimed at families with children and emphasizes cooking with children. Consequently, the recipes are generally simpler, the seasoning is milder, and the presentations are designed to be visually appealing to children. Nearly every recipe includes a “grown-up addition,” offering suggestions for more sophisticated flavor profiles, as well as “a helping hand” section, outlining tasks that children can assist with (as previously mentioned). This is a valuable feature and I appreciate the inclusion of age-appropriate tasks for children.
Engaging children in the cooking process is generally encouraged, a sentiment shared by our editorial team. Our internal observations at Senses suggest that children tend to be more receptive to trying new foods and eating healthier when they are involved in the preparation. Naturally, participating in the creation of a meal enhances its appeal and enjoyment. However, the task should be tailored to the child’s age and abilities. While it might be impractical to task a five-year-old with creating julienne vegetables, operating a pasta machine (with adult supervision) is an excellent activity.
Is the book perfect? No. While acknowledging that Little Green Kitchen is designed for families with children, I found the seasoning to be somewhat restrained in certain recipes. For instance, using only half a teaspoon of paprika powder in a liter of stew seems insufficient. I was particularly surprised to see a recipe calling for just 1/4 teaspoon of sea salt. Even Ant-Man would consider that a tiny amount.
As with many of my reviews, the seasoning/flavoring and photography are areas I frequently address. This cookbook is no exception. While the recipes are geared toward children, it’s important to remember that children also appreciate flavorful food. My own son’s preferences reflect this; he’s quick to express his dissatisfaction if a dish lacks discernible taste. Therefore, while caution is warranted with intensely spicy or bitter flavors, I would encourage more generous use of seasonings in general.
Regarding the photographs, there is a noticeable inconsistency in quality. Some images are visually appealing, while others appear overexposed or lack vibrancy. The layouts are simple, and some adopt a more child-friendly approach, which is understandable. However, it is possible to create a playful layout while still showcasing the food in an appetizing manner. I believe the photography could have better represented the dishes, and there is a lack of visual coherence. The images include pictures of children, close-ups of ingredients, and finished dishes.
While variation is welcome, the selection and arrangement of images should maintain a cohesive theme. The overall aesthetic feels somewhat lacking; the images need more artistic flair. A quick glance at the pictures should immediately convey the essence of the dish and the intended message.
In conclusion, to summarize this review: what colors have you eaten today?
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