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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
Delicious recipes to enjoy this Christmas. 80 recipes for
home-cooked meals that will make your day. From the National
Trust's cafes. Meals that make your day The National Trust's cafes
are a British institution, enjoyed by the millions of people who
visit its historic houses and sites every year. For some, a stop at
the cafe is a bonus; for others, it's the main event. Either way,
it promises delicious, hearty food that tastes like the very best
home cooking. Over 80 of the recipes are in this book. Starters,
mains, salads, desserts - everything you need. Recipes include:
wild mushroom & barley soup; chicken, leek & tarragon pie;
spring vegetable risotto; sausage & fennel seed pasta with
spinach; spiced apple & plum crumble; rhubarb & ginger
cheesecake. It's not just the classics and favourites that you
might expect, but twists and new takes too - whether it's unusual
ingredients (for example lemon & thyme sprouts; pea and mint
scotch egg) or vegetarian and vegan options (chili non-carne; vegan
pasty; vegan chocolate fudge cake). The recipes highlight
seasonality and sustainability throughout - the National Trust's
cafes are at the forefront of both areas.
A must-have guide for every cook on how to prepare, store, and cook
fresh seasonal vegetables with confidence and keep waste to a
minimum. From asparagus and artichoke to fennel and celeriac, James
Strawbridge has your veg box covered! Whether you are looking to
include more veg in your diet, moving to a vegan or meat-free
lifestyle, or looking for some flavour inspiration for your dishes,
this is a vegetarian cookbook with a difference - giving you the
confidence and knowledge to safely prepare and cook the edible
parts of seasonal vegetables. - Covers more than 60 vegetables
organised by seasonality - Over 135 delicious vegetarian recipes
for you to enjoy - including main meals, light lunches and sides -
Detailed information on plant varieties with annotated photographs
displaying the edible parts of each vegetable - Learn the best way
to prepare, store, and preserve your favourite veg - Handy
zero-waste top tips and practical tricks throughout to make your
vegetables last longer - Sustainable leftover solutions from
stocks, and drying techniques to pickling, fermenting, and roasting
James Strawbridge showcases more than 60 vegetables, season by
season, exploring each plant's unique characteristics, different
varieties, and how best to prepare produce in your kitchen. An
advocate of zero-waste cooking, James also shares how you can make
use of all that's edible from root to bloom with ideas on
preserving and storing. Rustle up one of James' family favourites -
a warming fennel gratin for a cosy autumn evening meal; watercress,
pear, and walnut tart; or even cucumber peel gin, and discover how
the humble vegetable can deliver utmost flavour all year round. A
refreshing take on the classic recipe book, The Complete Vegetable
Cookbook is a staple in the kitchen or a fantastic gift for food
lovers and allotment growers alike! Complete the Series Discover
more from James Strawbridge in The Artisan Kitchen: The science,
practice and possibilities providing modern twists to age-old
preservation, fermentation and cooking techniques. Or, why not join
Dick Strawbridge, of Channel 4's Escape to the Chateau, and his son
James on a journey to reduce your carbon footprint in Practical
Self-sufficiency: The complete guide to sustainable living today.
Whether you are vegan and planning a pregnancy or a health
professional needing further information on nutritional guidelines
for a vegan infant, this is an essential practical guide. It takes
you through all nutritional aspects of pregnancy up to early
childhood and on to the teenage years following a purely
plant-based diet. You will find practical advice on dietary
essentials, menu planning, and recipes together with vegan family
stories to highlight the benefits and potential pitfalls of
adopting this way of eating. It aims to dispel the common myths
surrounding the vegan diet, showing how this can provide all the
key nutrients for pregnancy, breastfeeding and, growth and
development. It addresses some of the typical concerns: will your
child get enough energy? Enough protein? All the essential fatty
acids? Enough calcium and vitamin D? As plant-based diets grow in
popularity to help the environment as well as personal health,
Sandra Hood's long experience of working with vegan families is
more relevant than ever.
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Why Vegan?
(Paperback)
Peter Singer
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R180
R146
Discovery Miles 1 460
Save R34 (19%)
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Ships in 9 - 15 working days
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'So the only question is: do animals other than man suffer?' One of
the great moral philosophers of the modern age, Peter Singer asks
unflinching questions about how we should live our lives. The ideas
collected in these writings, arguing that human tyranny over
animals is a wrong comparable to racism and sexism, triggered the
animal rights movement and gave impetus to the rise in vegan
eating. One of twenty new books in the bestselling Penguin Great
Ideas series. This new selection showcases a diverse list of
thinkers who have helped shape our world today, from anarchists to
stoics, feminists to prophets, satirists to Zen Buddhists.
From the Slutty Vegan herself, a collection of ninety-one
delicious, guilt-free, plant-based recipes that you will love to
indulge in from the comfort of your own home. When Pinky Cole
opened her first Slutty Vegan food truck in 2018, she was inspired
by her love of vegan comfort food. Now, after having expanded to
restaurants, a bar, and a philanthropic organization, Cole is ready
to bring her best recipes straight to you. With mouth-watering
photographs and easy-to-follow instructions, Eat Plants, B*tch
celebrates Cole's belief that it's fun and accessible to cook and
enjoy irresistible vegan comfort food. From Avocado Egg Rolls to
her Black Pea Cauliflower Po' Boy or Oyster Mushroom Parm and
everything in between, it won't be long before you will also be
declaring Cole's timeless mantra: Eat Plants, B*tch!
In Green Kitchen: Quick & Slow David Frenkiel and Luise Vindahl
showcase over 100 modern vegetarian recipes that capture the quick
and slow moments of life and in the kitchen. From the QUICK
low-effort weekday dinner when you don't want to spend the whole
day in the kitchen but still want to eat something delicious, to
the SLOW moments when cooking becomes the best part of the day,
these recipes will teach you how to cook great tasting, modern
vegetarian food and show you how to find joy in the process.
Featuring stunning photography, and packed cooking tips and fun
flavour-twists throughout, Green Kitchen: Quick & Slow will not
only inspire you with what to cook on any night of the week, but it
will show you how cooking can be your best therapy, friend and
ultimate joy.
'There are so many recipes in here that have me planning all manner
of meals to look forward to.' - Nigella Lawson With 60 vibrant
recipes, Bonnie Chung explores a wide variety of tofu-based dishes.
From textures you might be familiar with: crispy, soft, mashed and
silken, to lesser-known varieties, including dried and fermented
tofu, there are inspirational savoury and sweet dishes for every
occasion. You can even learn how to make your own tofu from
scratch! Drawing on influences that span across Asia, all the
dishes are centred around vegetarian recipes that put tofu centre
stage with extra twists for adding fish and meat included. The
recipe chapters are arranged into sections by texture: Crispy Tofu:
including Bookshop Katsu curry, Panko tofu bao and Tofu Miso
Dengaku Soft & Chunky Tofu: including Ma Po tofu, Smoked tofu
okonomiyaki and Indo-Chinese chilli tofu Mashed Tofu: including
Chilli butter turmeric tofu scramble, Tofu Shirae salad and Miso
tofu celery wantons Silken Tofu: including Fully-loaded spicy Xi'an
cold tofu, Hot & Sour Soup and Korean tofu stew Fermented Tofu:
including Red fermented tofu cauliflower steaks and Triple tofu
Banh Mi Dried & Fried Tofu: including Tofu & mushroom Dan
Dan noodles and Miso soup with aburaage and deep-fried aubergine
Sweet Tofu: including Baked Matcha tofu cheesecake and Tofu Fa
pudding
Vegan specialist Harriet Porterfield, creator of Bo's Kitchen,
presents a visually stunning cookbook bursting with 70 vibrant
plant-based recipes to boost immunity, improve mood and nourish
mind and body. Eating the rainbow is a natural rule of life; we are
always told that the more colours in your diet, the better for you
it will be. This is because different plants contain different
pigments, or phytonutrients, and the more vibrant their colour, the
more of these nutrients they contain! Bo's Kitchen has transformed
this lesson into a bright and beautiful invitation to embrace the
natural goodness of colourful ingredients, turning the hues of the
rainbow into delicious and nutritious recipes that look and taste
great. From Black Forest smoothie bowls and golden chickpea
pancackes to sunshine pizza and rainbow buddha bowls, all70 of
these all-natural recipes are bursting with colour and nutrients,
tailored to deliver health-boosting benefits and presented
alongside advice on topics from mindful eating to the scientific
benefits of specific ingredients. Eat the Rainbow contains sections
on: Bright breakfasts, smoothies and juices, from blue coconut
shakes to chia and beetroot mousse parfaits and rye aquafaba
rainbow waffles. Magical meals for on the go, like the green
goddess tart, sushi sandwiches with pickled beetroot or sweet and
spicy pho. Kaleidoscope salads, sides and appetisers to bring
colour to your day, like the avocado maki, sesame and spinach rice
balls or the rhubarb, strawberries and cherries galettes. Hearty
helpings to warm your soul, like golden masala roti with curried
carrot falafel or roasted pepper pasta with crispy spiced
chickpeas. Delicious Desserts for the sweet-toothed, including
matcha and blackberry curd tarts and raw vanilla donuts with
blueberry cashew frosting. These delicious, colourful recipes will
brighten your day and transform the way you eat, making this
vibrant cookbook a tasty and nutritious must-have for any
health-conscious kitchen shelf.
This beautiful new baking book is full of foolproof and delicious
recipes where ingredients can be substituted to suit all dietary
requirements and eating preferences. The latest title in the highly
successful Flexible Ingredients series, in this book award-winning
food writer and chef Jo Pratt presents a wide and delicious range
of bakes including sweet & savoury, cakes & traybakes,
biscuits & cookies, pastries, puddings & deserts. Each
recipe also includes flexible adaptations that can help cater for a
variety of allergies, intolerances and lifestyle choices. The
recipes include delights such as Smoky bacon scones with salted
maple butter, Festive almond, olive oil and orange cake, Sweet
onion and blue cheese swirls, Chicken & chorizo sausage rolls,
'Sourdough' for the impatient, Multi-millionaire's shortbread,
Warming Pecan pumpkin pie and Salted honey & pistachio
puddings. Each page also includes a clear dietary index covering
everything from gluten-free, nut-free, dairy-free cooking and
veganism, so the reader can see at a glance which recipe suits
their requirements, without compromising flavour or appeal. There
is always something deeply satisfying about the act of baking, from
preparation through to the beautifully baked finished product. With
Jo's new book, you can also be guaranteed to create something
delicious and moreish every time.
Many people believe veganism is a trend, that all vegan food tastes the same, boring, bland way and, above all, that it is uncreative, not filling and lacks flavour. Shannon Martinez and Mo Wyse from celebrated restaurant Smith & Daughters don t! In this their first cookbook Smith & Daughters: A Cookbook (That Happens to be Vegan) they ignore convention in favour of plant-based innovation in the kitchen.
Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From chorizo and potato, Spanish meatballs in a saffron almond sauce, chipotle cashew cheese , tuna and green pea croquettes to doughnuts, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike.
Forget your preconceptions of vegan food. In Smith & Daughters: A Cookbook (That Happens to be Vegan) Shannon and Mo are here to challenge them all. Their aim is for people to experience delicious plant-based food the way it should be: big, bold, flavourful, noteworthy and celebration-worthy.
Who wouldn't want a scrumptious, healthy, all-veggie meal that's
ready to eat as soon as you walk in the door? In today's
hustle-and-bustle world, it can be difficult to find the time to
create meatless dishes that don't take hours to prepare. But with
this cookbook, you'll find simple, satisfying recipes for hundreds
of meals, including: Spicy Seitan Buffalo Strips Vegan Spinach and
Artichoke Dip Citrusy Beets Slow-Roasted Garlic and Tomato Sauce
Peanut Butter Cake Complete with an array of vegan options and
substitutions, this versatile cookbook has everything you need to
create healthy, delicious meals--without spending the day in the
kitchen!
The first in a pair of fast, season-led vegetable books from
beloved author and cook Nigel Slater. 'Much of my weekday eating
contains neither meat nor fish ... It is simply the way my eating
has grown to be over the last few years.' Greenfeast: spring,
summer is a vibrant and joyous collection of the food Nigel eats at
the end of the day. Over 110 simply beautiful spring and summer
recipes, each with suggested variations, that can mostly be on the
table in 30 minutes. This is perfect for people who want to eat
less meat, but don't want to compromise on flavour and ease of
cooking. From roast spring vegetables with peanut sauce to rice,
broad beans and asparagus, or peaches with blackberries and ice
cream, this green follow-up to the bestselling Eat is for everyone
who wants daily inspiration for quick plant-based suppers.
Greenfeast: autumn, winter will follow in October 2019.
From the author of 15 Minute Vegan, Five Ingredient Vegan showcases
simple yet exciting recipes using five ingredients or fewer. It's
perfect for vegans and non-vegans alike looking for effortless ways
to introduce plant-based meals into their everyday cooking. Katy
Beskow is the expert on making easy meals for home cooks - even if
you're not confident in the kitchen or with vegan cooking. Using
ingredients available from your local supermarket and with a list
of larder essentials, plus helpful tips throughout, you'll have
everything you need to fill food with taste and texture. With 100
recipes covering Basics (Baba ganoush, 3-ingredient beer bread,
Citrus tabbouleh, Green apple salsa), Soups (Lemony super greens,
Country lentil pottage, Spicy noodle soup, Pantry minestrone),
Lunches (Santorini tomato fritters, Welsh rarebit stuffed potatoes,
Spicy bean and avocado wraps, Spinach pancakes), Suppers (Baked
aubergine with dukkah, Roasted cherry tomato risotto, Pumpkin and
sage macaroni, Pear and butterbean traybake), and Sweets (Carrot
cake porridge, Zesty bread and butter pudding, Coconut panna cotta,
Blood orange granita), you too can get maximum flavour with minimal
fuss - all with just five ingredients.
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Yotam Ottolenghi, Ixta Belfrage
Hardcover
(2)
R645
R515
Discovery Miles 5 150
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