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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
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.
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The Kind Earth Cookbook
(Paperback)
Anastasia Eden; Photographs by Anastasia Eden; Designed by Anastasia Eden
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R768
R634
Discovery Miles 6 340
Save R134 (17%)
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Ships in 10 - 15 working days
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Move over, Tofurkey. VegNews Magazine's 2015 Company of the Year
offers their first cookbook, dedicated to delicious, satisfying
vegan "wheat meat" recipes. Founded in 1997 in Seattle, Washington,
Field Roast Grain Meat Co. creates artisan vegan meats, made with
real ingredients and traditional food making practices. Chef Tommy
McDonald shares fundamental techniques and processes that will
enable the reader to make vegan grain meats (sausages, stuffed
roasts) at home - for everyday (sandwiches, burgers, meatloaf) to
holiday (the popular Celebration Roast). The 100 recipes are
flexible: want to make your own meats? Great! Want to use Field
Roast products instead? That will work too. Field Roast products
(grain meats and Chao non-dairy cheeses) are not soy-based; rather
they are made with vital wheat gluten, veggies, and spices -
all-natural ingredients for authentic, hearty taste. Field Roast's
ever-expanding array of products (roasts, sausages, deli slices,
loaves, a frankfurter, a burger, and vegan cheese) can be found in
retail outlets and on restaurant menus nationwide.
For the growing number of people who eat vegan, a pressure cooker
is a blessing when it comes to saving time and enjoying a wider
variety of foods on a regular basis. The pressure cooker
drastically shortens the cooking times of healthful vegan staples
such as dried beans and ancient grains: suddenly hummus from
scratch and braised artichokes become weeknight fare. In Vegan
Under Pressure, Jill Nussinow shows how to use the appliance safely
and effectively, and reveals the breadth of vegan fare that can be
made using a pressure cooker, including Roasted Pepper and White
Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili,
Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry,
a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down
Cake, and DIY soy milk and seitan.
This ground-breaking cookbook and diet plan is for anyone who wants
to take control of their weight and health through whole
plant-based foods. Somer's 28-Day Diet Plan includes a foreword by
Neal Barnard, M.D. and a (optional) bonus juice feast to kick start
your weight loss and health journey. The plan includes over 100
delicious recipes (all gluten-free) and is customizable to suit
individual tastes. With The Abundance Diet, readers can
dramatically change their overall health, reduce their cholesterol,
take control of their blood pressure, and shrink their waistline.
In addition to the 28-Day Diet Plan and bonus juice feast, an
entire chapter is devoted to fitness, helping the reader to
incorporate exercise regardless of fitness ability.
Don't run. Don't hide. Vegan cookies are going to invade your
cookie jar, one delicious bite at a time. Join award-winning bakers
Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit
cookbook V"egan Cupcakes Take Over the World") as they continue
their world-domination mission--with dairy- and egg-free batches of
everyone's favorite treats.
"Vegan Cookies Invade Your Cookie Jar" includes more than 100
irresistible recipes for cookies, bars, biscotti, brownies, and
more. Discover festive desserts that are sure to impress family and
friends at any occasion, from birthdays to bake sales. Or simply
tempt yourself with:
- Magical Coconut Cookie Bars
- Chocolate Chip Cream Cheese Brownies
- Peanut Butter Crisscrosses
- NYC Black & Whites
- Key Lime Shortbread Rounds
- Call Me Blondies
- Macadamia Lace Cookies
Throughout the book, Isa and Terry share their best mixing,
baking, and decorating techniques and tackle age-old cookie
conundrums. Learn the secrets of vegan-izing name-brand favorites
(Nutter Betters, anyone?), whipping up gluten-free batches, and
even making cookies you can eat for breakfast. When vegan cookies
invade your cookie jar, it's yummy to give in
The essential Jamie Oliver cookbook perfect for vegetarians, total
foodies, or someone who just wants a bit more veg on their plate
JAMIE OLIVER IS BACK WITH OVER 100 BRILLIANTLY EASY, DELICIOUS &
FLAVOUR-PACKED VEG RECIPES (American Measurements)
Includes ALL the recipes from Jamie's Channel 4 series MEAT FREE MEALS
Whether it's embracing a meat-free day or two each week, living a
vegetarian lifestyle, or just wanting to try some brilliant new flavor
combinations, this book ticks all the boxes.
Discover simple but inventive veg dishes including:
· ALLOTMENT COTTAGE PIE with root veg, porcini mushrooms, marmite &
crispy rosemary
· CRISPY MOROCCAN CARROTS with orange & thyme syrup, tahini &
harissa rippled yoghurt
· SPICED PARSNIP SOUP with silky poppadoms & funky chips
· WARM GRAPE AND RADICCHIO SALAD with toasted pine nuts, sticky
balsamic & honey
· HASSELBACK AL FORNO with root veg galore, wilted spinach & lentils
With chapters on Soups & Sarnies, Brunch, Pies Parcels & Bakes,
Curries & Stews, Salads, Burgers & Fritters, Pasta, Rice &
Noodles, and Traybakes there's something tasty for every occasion.
Jamie's recipes will leave you feeling full, satisfied and happy - and
not missing meat from your plate.
Bring the joy of homemade soup back into the kitchen. Featuring
over 100 simple, easy-to-make recipes Ultimate Soup Maker is the
perfect companion to your soup maker. Save time in the kitchen, cut
costs and create delicious, nourishing bowls of soup at home. Why
use a Soupmaker? VERSATILITY - from light lunches to something more
substantial - soups can be healthy, comforting, hearty and
nourishing, as well as easy to incorporate into your daily diet.
SUPER QUICK - prepare family favourites such as Roasted Tomato and
Leek and Potato soup in half the time. ECONOMICAL - soup makers not
only reduce food waste but also precious time spent slaving over
the hob and doing the washing up. Affordable models are stocked
widely. HEALTHY - the average spend on fresh soup has doubled in
the past 10 years. A recent rising trend on Amazon, soup makers are
"the new juicers" allowing users to create fuss-free nutritious
meals at home. CONVENIENCE - all recipes can be made from beginning
to end in soup makers featuring a saute function or otherwise
prepared in a pan before transferring to a soup maker. Each recipe
serves four people and includes suggestions for additional
garnishes. Discover the potential of soup making with this
must-have, fully-illustrated cookbook.
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.
From the creators of the groundbreaking documentary comes the New
York Times bestselling diet plan Sanjay Gupta called "the
prescription you need to live a long, healthy life"-a plan to
transition to a delicious whole-foods, plant-based diet in just
twenty-eight days. The trailblazing film Forks Over Knives helped
spark a medical and nutritional revolution. Backed by scientific
research, the film's doctors and expert researchers made a radical
but convincing case that modern diseases can be prevented and often
reversed by leaving meat, dairy, and highly refined foods off the
plate and adopting a whole-food, plant-based diet instead. Now, The
Forks Over Knives Plan shows you how to put this life-saving,
delicious diet into practice in your own life. This easy-to-follow,
meal-by-meal makeover is the approach Doctors Alona Pulde and
Matthew Lederman (featured in the documentary) use every day in
their nutritional health practice-a simple plan that focuses on
hearty comfort foods and does not involve portion control or
worrying about obtaining single nutrients like protein and calcium.
In just four short weeks you'll learn how to stock your
refrigerator, plan meals, combat cravings, and discover all the
tips and tricks you'll need to eat on the go and snack healthily.
You'll also get 100 simple, tasty recipes to keep you on the right
track, beautiful photographs, a 28-day eating guide, and advice
throughout the book from people just like you. Whether you're
already a convert and just want a dietary reboot, or you're trying
a plant-based diet for the first time, The Forks Over Knives Plan
makes it easier than ever to transition to this healthiest way of
eating...and to maintain it for life.
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
'Vegan Al Fresco' is loaded with beautiful appetisers from
accomplished vegan cook, Carla Kelly. Including prep and cooking
times for each recipe, as well as advice on portability, food
safety issues and menu suggestions for special occasions, this is
an amazing guide for those interested in a vegan lifestyle.
The world is becoming more accessible, as is the adventure of
eating good food from other lands. Our Healthy World Cuisine Series
offers authentic dishes from Africa, the Caribbean, Central
America, Greece, India, Italy, Jamaica, Korea, Lebanon, Mexico, and
Sri Lanka -- not to mention recipes from our own exotic Cajun
country and the spicy Southwest. These cookbooks will introduce you
to new flavors, new spices, and lots of options while sharing the
secrets of traditional dishes enjoyed for generations.
Ethnic recipes lend themselves to easy vegetarian adaptations
with meat substitutes, while retaining their unique cultural
flavors. Many international cuisines are already heart-healthy,
emphasizing the use of olive oil and fresh vegetables and legumes.
With these international cooking guides, you can recreate at home
the wonderful meals you've enjoyed when dining out or on travels
abroad. So, enjoy! World cuisine has never tasted better or been so
good for you.
In this book, readers will find recipes for their favourite comfort
foods in all their vegan glory. There are meat-free, egg-free and
dairy-free recipes that combine the idea of eating healthily, with
food that is immediately satisfying, tastes great and is easy to
prepare. It features delicious dips, appetisers and soups; to main
courses including curries, pastas, stews and salads. There are a
whole host of recommended juices and smoothies and, at the sweeter
end of scale, cookies, cakes and desserts.
A restorative bowl of vegetarian ramen sent Lukas Volger on a quest
to capture the full flavour of all the one-bowl meals that are the
rage today but in vegetarian form. With the bowl as organiser, the
possibilities for improvisational meals full of seasonal produce
and herbs are nearly endless. Volger's ramen explorations led him
from a simple bowl of miso ramen to a glorious summer ramen with
corn broth, tomatoes, and basil. From there, he went on to the
Vietnamese noodle soup pho, with combinations like caramelised
spring onions, peas, and baby bok choy. His edamame dumplings with
mint are served in soup or over salad, while spicy carrot dumplings
appear over toasted quinoa and kale for a rounded dinner.
Imaginative grain bowls range from ratatouille polenta to black
rice burrito with avocado. And unlike their meatier counterparts,
these dishes can be made in little time and without great expense.
Volger also includes many tips, techniques, and indispensable base
recipes perfected over years of cooking, including broths, handmade
noodles, sauces, and garnishes.
Sara includes ideas for bento breakfast boxes (Sesame Snap Granola
Bento and Mighty Muesli), 15-minute bento (Busy Days Instant
Noodles and Lazy Tamago Bento), Everyday bento (Red Velvet Quinoa
Bento, Green Theme Bento and Zen Bento) and the Fantasy bento
(Starry Sky Bento and Fairy Jewel Box Bento). Many people bring
their lunch to work to save money, time and to help control what
they are eating (with no hidden nasties from processed shop-bought
food), but sometimes it's hard to think of interesting, nutritious
things to make. Sara has come to the rescue with her vibrant, fun
and inspirational approach to lunch boxes. She concentrates on
having 5 clear elements: complex carbs, protein, fruit and veg, and
sprinkles as well as the 5 colors used in authentic Japanese
cooking: red, white, black, yellow and green. With just a few
essential ingredients, you add your extras to create highly
nutritious, vegetarian, colorful boxes of joy. Sara includes ideas
for bento breakfast boxes (Sesame Snap Granola Bento and Mighty
Muesli), 15-minute bentos (Busy Days Instant Noodles and Lazy
Tamago Bento), Everyday bentos (Red Velvet Quinoa Bento, Green
Theme Bento and Zen Bento) and the Ultimate Fantasy bentos (Unicorn
Noodle Bento and Fairy Jewel Box Bento). With tips on how to stock
your bento store-cupboard and basic ingredients and recipes to get
you going, now is the time for bento to bounce into your breakfast,
lunch box, or even into your dinner parties, filling you with bento
power!
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Paperback
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R595
R475
Discovery Miles 4 750
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