tibits are a group of Swiss-based vegetarian restaurants, launched in Switzerland by the Frei brothers (Reto, Christian and Daniel), in conjunction with Rolf and Marielle Hiltl from Hiltl, (the oldest vegetarian restaurant in the world - as declared by the Guinness Book of Records).
Their popular London restaurant opened in 2008 and is based in the fashionable Heddon Street Food Quarter off Regents Street, patronised by veggie food lovers and celebrities alike.
Following a demand by customers and fans, tibits have released a cookbook featuring some of their most popular recipes providing the opportunity for everyone to re-create the flavour of tibits at home.
One of the things I liked about the book was that it was split into four sections, each one denoting a different season and showcasing the different foods synonymous within each; like summer berries or squashes for autumn. In addition, each recipe is accompanied by a photograph which I also appreciate as it helps to know what you are aiming to achieve!
The recipes themselves are an eclectic mix of international cuisine dishes accommodating all dining courses. Many of the recipes featured are also suitable for vegans as well as catering for those on gluten-free or nut-free diets.
Worth noting on one of the front pages, is that it states all recipes cater for 4 people unless otherwise stated, which you need to be aware of before commencing cooking.
Some of the recipes I have earmarked to make are: the three antipasto recipes for mixed vegetable, mushroom and aubergine and the Middle Eastern tabouli. All sound delicious!
One of the recipes from the book that I've already made is the Spinach & Feta Lasagne. Perfect hearty fodder as needed for these snowy episodes of late!
Here's the recipe (serves 4):
Spinach and Feta Lasagne
160 g feta cheese
200 g tomatoes
500 g fresh spinach
4 tbsp rapeseed oil
550 ml soy milk
250 ml vegetable stock
½ tsp chilli oil
4-5 tsp cornflour
8 tbsp cold water
200 g fresh green lasagne sheets
1 Grate the feta cheese roughly on a cheese grater. Cut the tomatoes into 0.5 cm slices.
2 Wash the spinach and remove the stalks. Peel the onion and chop finely.
3 Heat a frying pan, add the oil and sweat the onion until transparent. Add the spinach and cook for 2-3 minutes. Season with salt and pepper.
4 Bring soy milk, vegetable stock and chilli oil to the boil. Mix the cornflour with the cold water, add to the liquid and cook for about 1 minute until it thickens.
5 Assemble the lasagne in a 15 × 22 cm gratin dish: 200 g sauce; a layer of pasta; half of the spinach and half of the feta cheese; a layer of pasta; 300 g sauce, the remaining spinach and the tomato slices; a layer of pasta, followed by the remaining sauce and feta cheese.
6 Prick the lasagne a few times with a sharp knife (this prevents the lasagne from inflating while cooking). Bake in a preheated oven at 180 º C for 25-30 minutes.
Preparation time: 60 minutes
The book is a really enjoyable read, with easy to follow recipes and accompanying imagery, featuring contemporary vegetarian ideas to be devoured by all food fans regardless of dietary lifestyle.
For more information about tibits (including the restaurant and cookbook) visit:
Disclosure: This post was written following receipt of a copy of: - 'tibits at home: stylish vegetarian cuisine'. This review was conducted honestly without bias and I was not required to produce a positive review. For further details of my PR policy, please see the Press, PR & Food Writing page of this website.