|
Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
Whether all of your guests are vegan or you are catering for a
mixture of vegans and non-vegans, it can be difficult to plan
courses. This book provides the solution. An informative
introduction supplies the basic knowledge you need when
entertaining vegan friends, from where to buy ethically-sourced
ingredients to facts about alcohol. The recipes include favourite
dishes from all over the world, including vegan versions of
traditional dinner-party classics. The book is packed with tips and
variations, giving you plenty of scope to experiment with
ingredients and techniques, and full nutritional breakdowns are
provided for each recipe. Each dish is illustrated with helpful
step-by-step pictures, making it simple for you to plan delicious
food for dinner parties that will be a hit with vegans and
non-vegans alike. Throw fabulous vegan dinner parties time and time
again with this collection of inspired dishes. All the courses are
catered for, including elegant soups and appetizers, mouthwatering
main courses, delightful side dishes and impressive desserts. Try
vegan-friendly versions of classic recipes, such as Pea Soup with
Garlic, Vegetable Moussaka with Tofu Topping, Vegetable Paella,
Marinated Mushrooms, Tofu Berry Cheesecake, Chocolate and Orange
Gateau and Apple and Walnut Strudel. This title is beautifully
illustrated with over 300 photographs, including step-by-step
techniques and a picture of each finished dish. Full nutritional
information is provided to help you plan a balanced vegan diet.
Though the word vegetarianism was not coined until the
mid-nineteenth century, the vegetarian diet has been around as long
as man has. Vegetarians have included in their number: heretics,
humanists, Hindus, Christian fundamentalists, radicals, agnostics,
philosophers, founders of religion and even an Emperor. Not
surprisingly vegetarians have often been discriminated against
sometimes tortured, even killed for their beliefs. So the history
of vegetarianism is also a history of dissidence and revolt. Colin
Spencers comprehensive book, reissued in paperback for the first
time in fifteen years explores the psychology of abstention from
flesh and attempts to discover why omnivorous humans at times
voluntarily abstain from an available food. The result is a
thorough work of scholarship, entertaining in places, horrifying in
others. The breadth of Spencers research is quite outstanding and
makes for a truly erudite read. He begins in pre-history and ends
in the present day. Colin Spencer is one of the countrys leading
food historians but his prolific output has not been limited to
this field alone. He has written nine novels, a dozen cookery
books, has had six plays produced, as well as writing for
television and film and was food columnist for The Guardian for
thirteen years. He has also written two other Grub Street titles:
British Food (9781908117038) and From Microliths to Microwaves
(9781908117007).
It is specifically designed for busy people who want to serve good,
healthy food but do not have much time to do so. It contains both
vegetarian and vegan recipes for all tastes and all occasions and
from all around the world - pasta dishes and bruschetta from Italy,
curries from India, tagines from North Africa, stir-fry dishes from
China, and appetisers from the USA. There are also some traditional
British favourites as well as recipes from Hungary, Lebanon, Mexico
and France. The book includes: * A complete range of dishes with
snacks and canapes, soups, salads and all kinds of main courses and
party food, including barbecue grills. * Nutritional advice for
vegetarians with a look at complementary proteins and balanced menu
planning, plus related menus. * Practical suggestions for a
vegetarian store cupboard; for finding specialist vegetarian
ingredients; and for making vegetarian stocks. Without losing the
flavour, bestselling cookery author, Judy Ridgway has found new
ways to speed up the cooking time of dishes such as soups and
casseroles, traditionally regarded as slow cooking. vegetarian
stocks.
India offers one of the world's most popular and distinctive
vegetarian cuisines. From the lush, palm-fringed coasts of Kerala
in the south to the vibrant mustard fields of the snow-capped
mountains of the north, you'll find dishes ranging from simple,
tasty snacks and starters to rich, spice-infused main meals and
desserts. This colourful cookbook transports you through India's
regional diversity, featuring classic recipes ranging from pilau's
and dhals to chutneys and flat breads, and providing the ultimate
taste of a world-famous vegetarian style of cooking. Among the 80
mouthwatering vegetarian recipes are diverse dishes from the
different regions of India. Travel to the north-east to try Punjabi
Royal Corn Curry or Duck Eggs and Cauliflower; sample Clove-infused
Aubergines from the heartland or venture west to savour a
Saffron-scented Yogurt. With clear instruction and beautifully
illustrated with over 430 vibrant colour photographs, this
sumptuous book will entice everyone with a passion for Indian
cuisine. It is a fabulous vegetarian recipe collection that offers
contrasting dishes from distinctive regions of India. You can
sample the fruit and nut dishes of the mountainous north, the
delicately spiced rice pudding and panchforon-enriched dishes of
Bengal, and the coconut-rich Black-eyed Beans in Coconut and
Tamarind Sauce of the west. You end your travels in the fragrant
south where spice plantations abound and the refreshing dishes on
offer include Pineapple Salad, Cauliflower Braised with Roasted
Chilli and Fenugreek, and Mangoes in Coconut Cream. An
authoritative introduction unites the multistranded culinary
culture of India, and describes the most typical ingredients and
how to prepare them. It is beautifully photographed with over 430
stunning images, and featuring nutritional breakdowns for each
recipe.
Fire up your cooking with sizzling meat-free dishes, shown here in
175 tempting photographs. This is a wonderful collection of 175
fiery and spicy recipes from the world's spice-loving countries,
with recipes from India, Thailand, Mexico, Africa and the Middle
East. Recipes are based on favourite spices such as chillies,
mustard, saffron and coriander, as well as some lesser-known
flavours - wasabi, galangal and zereshk. Each recipe has clear
step-by-step instructions, a photograph of the finished dish, and a
full nutritional breakdown. This superb collection of recipes
includes a selection of fiery traditional vegetarian favourites
from India, Vietnam, and Mexico alongside milder, more subtly
spiced dishes. Moving beyond the popular varieties of chilli,
explore the aromatic delights of an exotic wealth of spices. Every
aspect of cooking is covered, from warming soups and piquant
appetizers and light meals to vegetarian main courses, and a range
of side dishes and spicy desserts and bakes. Recipes are described
in clear, step-by-step sequences and accompanied by photographs of
the finished dishes, so you can easily achieve perfect results.
* Pre-order Ella Mills' new book, How to Go Plant-Based: A
Definitive Guide for You and Your Family - out in August!* The
bestselling debut cookbook from Deliciously Ella that's taken the
healthy eating world by storm! From sumptuous desserts, to food on
the go, delicious dips, raw treats and rainbow bowls of awesome
veggies, Ella's philosophy is all about embracing the natural foods
that your body loves and creating fresh, simple dishes which are
easy to make and taste amazing. Featuring more than 100 new
sugar-free, gluten-free and dairy-free recipes to excite your taste
buds, this collection will inspire you to eat for better health,
glowing skin and boundless energy. A reformed sugar monster
herself, Ella knows just how daunting the idea of changing your
diet can be. Her must-read blog, DELICIOUSLY ELLA, which gets two
million visitors a month from all over the world, was inspired by
her own health adventure and everything she has learned by healing
herself simply through diet. It's truly amazing to see what you can
do with these simple ingredients and how you can so easily create a
deliciously healthy version of your favourite dishes. More than
anything, Ella wants to show that this way of eating is absolutely
not about deprivation and starvation, but instead is about
embracing a positive, healthy way of life.
Who knew vegetables could taste so good? Vegan powerhouses Isa
Moskowitz and Terry Romero bring a brand new edition of this
beloved vegan cookbook to celebrate its 10th anniversary. You'll
find 25 new dishes and updates throughout for more than 250 recipes
(everything from basics to desserts), stunning color photos, and
tips for making your kitchen a vegan paradise. All the recipes in
Veganomicon have been thoroughly kitchen-tested to ensure
user-friendliness and amazing results. Veganomicon also includes
meals for all occasions and soy-free, gluten-free, and low-fat
options, plus quick recipes that make dinner a snap.
The bestselling, big-hearted and down-to-earth chefs, The Hairy
Bikers, return with 80 delicious vegetarian recipes to make losing
weight and eating less meat even easier. In their multi-million
selling HAIRY DIETERS series, the Hairy Bikers proved that you can
eat your favourite foods and still lose weight. Jam-packed full of
delicious, low-cal versions of traditional classics and family
favourites, they have taken the deprivation out of dieting and
helped millions shift the pounds. Following on from THE HAIRY
DIETERS, THE HAIRY DIETERS EAT FOR LIFE, THE HAIRY DIETERS GOOD
EATING and THE HAIRY DIETERS: FAST FOOD, THE HAIRY DIETERS GO
VEGGIE, shows that going vegetarian can be just as easy as going
low-cal. Whether you want to cut out meat entirely, cut down, or
just incorporate some more meat-free dishes into your diet, the
book is full of simple and easy-to-follow recipes for tasty veggie
meals and snacks, from Lancashire Hot Pot to Veggie Sausages. Si
King and Dave Myers, aka the Hairy Bikers, have been entertaining
and feeding Britain with their unique blend of delicious recipes,
cheeky humour and motorbike enthusiasm for years now. The Hairy
Dieters books have sold over 3 million copies in the UK, and their
fifth book is set to make healthy eating even easier. Si King and
Dave Myers are the nation's favourite food heroes. The stars of
numerous TV cookery series, they represent all that is good-hearted
and loved about food.
You don't have to be vegan to love vegan food. Want to cook vegan
food at home but don't know where to start? Think vegan food is
expensive? Unsure where to find the ingredients? Think again! Don't
let anyone tell you vegan food is bland, boring or complicated.
Roxy and Ben, creators of 'So Vegan' - one of the world's leading
vegan recipe channels - will show you how to create fun and super
tasty vegan recipes using just five ingredients, proving once and
for all that vegan food is for everyone. So whether you're a
full-time vegan, a curious carnivore or simply somewhere in
between, So Vegan in 5 is your go-to guide for eating more
delicious plants, packed with budget-friendly and time-saving
recipes for the everyday cook. Vegan couple Roxy and Ben launched
'So Vegan' just over two years ago with the mission to
revolutionise the way we think about vegan food. Nothing like So
Vegan existed at the time, so the couple decided to take a leap of
faith: they devoted all their spare time to developing and filming
plant-powered recipes from their cosy south London flat. Fast
forward to today, their channel now has over one million followers
and their recipes reach a staggering tens of millions of people
around the world every month. This book is bursting with over 100
exciting, all-vegan, low-cost and low-ingredient recipes for the
time-poor cook. You'll find quick and easy breakfasts, simple and
healthy light meals, classic dinners and indulgent desserts, plus
so much more. As well as stunning everyday recipes and foodie tips,
the book also contains helpful advice on how to live a more
sustainable life. Being vegan just became easy. "So Vegan in 5
showcases fun and simple recipes and lots of inspiration for Meat
Free Mondays!" - Paul McCartney 'Here is a cookbook that makes it
even easier to make delicious vegan food for someone who can't cook
at all, like me! Thank you, Roxy & Ben.' - Chris Martin,
Coldplay 'A must-have cookbook if you're looking for super simple
and tasty vegan recipes during Veganuary!' - Veganuary
Many people are intrigued by the current trend for veganism. This
book is for all those who want to 'have a go' - whether it's simply
to improve their diet or lighten the load on the planet - but who
don't have the time or the inclination to follow a vegan diet full
time. There are numerous glossy vegan cookbooks (and authors)
extolling the benefits of everything from making nut milks to
replicating the taste of cheese. This book is different. The
recipes in The Part-time Vegan are straightforward, feature readily
available ingredients and are, of course, delicious, because they
are based on the best simple, natural flavours that nature has to
offer. As well as providing recipes for midweek and weekend
breakfasts, lunches and main meals, the book covers why being a
part-time vegan is a great approach to health - when we balance
vegan recipes with high-quality sources non-processed meat, fish
and dairy. After all, variety is key to a healthy diet.
Decadent desserts and treats that will satisfy any sweet tooth! If
you've ever had a sweet tooth denied, a craving unfulfilled, or an
appetite left unmet, this cookbook is for you. Longtime vegan
author Hannah Kaminsky has compiled an impressive array of creamy,
luscious treats that will leave guests wondering, are you sure this
is vegan? And to prove these creations will surprise all taste
buds, every recipe has been taste-tested and approved by both
vegans and non-vegans alike! These original, mouthwatering recipes
include: Chocolate chip cookie pie Baklava tart Lace Florentine
cookies Mocha revelation cake Lychee cupcakes with raspberry
frosting Almond avalanche bars Chili chocolate tart So many more!
Whether you're a master baker or simply a dessert lover hungry for
a more satisfying fix, these recipes won't disappoint. Friends and
family won't believe that they're entirely plant-based-no eggs,
dairy, or animal products-and options for avoiding common allergens
are folded into every page as well. Finally, desserts that everyone
can enjoy are just a few thoughtful ingredients away. So go ahead
and enjoy that thick slice of Silken Chocolate Mousse Cake-everyone
deserves a little indulgence now and then!
Worried about being held responsible for the destruction of the
planet? What if you learned that one small thing-eating more plants
and plant-based foods, including chickpeas-could lead to a
healthier planet and a healthier you? Consuming more plantbased
foods is a delicious form of activism that will make you happier,
healthier, and, in the long run, confident knowing that you were
part of the revolution that led to a more sustainable planet. The
Chickpea Revolution Cookbook has more than eighty-five recipes that
can help you incorporate more plant-based foods into your diet.
Powerful and delicious chickpeas are good for you and the earth.
This book will score you high-fives from Mother Nature and have you
eating hearty and nutritious meals. So come join the revolution and
let's get cooking!
Born and raised in India, Manali Singh - founder of Cook with
Manali - has perfected the traditional flavors of her home country.
Business Insider claims that Indian Cuisine will be the next "big
thing," and Manali makes it healthier and more approachable by
making her delicious vegetarian recipes in the incredibly popular
Instant Pot. Vegetarian Indian Cooking with Your Instant Pot
features favourites like Matar Paneer, as well as traditional
street foods like Pav Bhaji, a medley of spicy mashed veggies eaten
with dinner rolls, and Vegetarian Momos - healthy dumplings steamed
to perfection. All Singh's recipes promise authentic flavours of
Indian cuisine, easy and fast cooking with the Instant Pot and
plenty of healthy vegetables. Singh's recipes have been featured by
Brit Co, Buzzfeed and Huffington Post Canada. Her large social
following includes 23,000 followers on Facebook and 6,000 followers
on Instagram. This book will have 75 recipes and 75 photos.
** TO ACCOMPANY THE NEW BBC SERIES ** From the ex-presenter of the
cult TV show Dirty Sanchez, Matt Pritchard, comes the accompanying
book to the BBC's leading vegan cookery programme, Dirty Vegan.
Returning to screens for a second season, Matt shows you just how
easy and cheap it can be to go vegan and how the right nutrition
can help you perform better in all aspects of life. Discover more
than 80 brand new recipes for proper healthy vegan food. This time
including chapters such as: Super Quick Midweek Meals, Comfort
Food, Classics and Food with Legs (for when you need that extra bit
of energy). Recipes include: Crispy Peking Jackfruit Pancakes Fast
Falafel with Carrot Salad & Harissa Tahini Winter Root Caesar
Salad with Crispy Capers Roasting Tray Laksa Tofu Katsu Curry
Spiced Chocolate Cake with Maple and Cashew Cream ** Praise for
Dirty Vegan ** 'This book is packed with uncomplicated, delicious
recipes' - BBC Good Food 'Dirty Vegan's hearty, casually presented
and flavour-packed recipes should find universal appeal' - Waitrose
Magazine 'Vegan food is far from boring and doesn't mean you have
to sacrifice your favourite indulgent treats. Which is why we'll be
whipping up some of the seriously tasty dishes in Dirty Vegan' -
Heat Magazine
|
You may like...
Shelf Love
Yotam Ottolenghi, Noor Murad, …
Paperback
R595
R475
Discovery Miles 4 750
Bish Bash Bosh!
Henry Firth, Ian Theasby
Hardcover
(1)
R510
R408
Discovery Miles 4 080
|