Your cart is empty
A celebration of veg and simplicity. Vegan doesn't get easier than this. Enjoy delicious and inspiring vegan recipes every day of the week - all made with only 5 ingredients that you can buy in your local supermarket. Turn to 3 mouth-watering chapters: Breakfast & Brunch, Light & Hearty Mains, Baking & Sweets for quick-and-easy recipes for week days and weekends. Try: Spiced tofu scramble on toast One-pan brunch Harissa squash salad Thai red curry Katsu aubergine curry Sweet potato gnocchi with sage Salted chocolate brownies Thai mango ice cream Yum. Make delicious meals without the hassle with Veganeasy.
Food and cooking are at the heart of Jewish life. During their 2,000 years of exile, Jews migrated across the world taking their culinary heritage and traditions with them. Wherever they settled, they adapted the dishes of their country of residence to fit their own dietary customs and laws, and as a result, Jewish food today embraces a vast variety of cuisines and cooking styles. Acclaimed food writer Paola Gavin takes the reader on a culinary journey through more than twenty countries from Poland to Morocco uncovering a myriad traditional vegetarian dishes that play such an important part in Jewish cooking. When Jews arrived in the Promised Land they became farmers and agriculturists, growing wheat, barley, rye and millet. Their diet was mainly vegetarian - based on bread, pulses, goat's and sheep's cheese, olives and nuts, vegetables and herbs, fresh and dried fruit. For the poor, food was made more palatable by sweetening with honey or syrup made from dates, pomegranates or carob beans. These are some of the unique tastes and ingredients that are still associated with modern Jewish cooking today. Through 150 recipes Paola leads us from North Africa to Italy, Lithuania, Turkey and beyond, examining the subtle differences and genesis of the dishes of these regions. With lavish, colourful food photography and a meticulously researched narrative, Hazana is a classic in cookbook writing.
Since the original publication, tofu is now mainstream with grocery stores and markets nationally carrying soy products. This newly revamped 25th Anniversary Edition of the best-selling classic features more than 30 new, tasty and intriguing recipes with most of the original recipes revised to bring them up to today's nutritional and cooking standards.
These easy-to-follow recipes showcase the versatility of tofu whether for family meals, snacks, or entertaining. Tofu is still one of the most economical proteins available.
A few of the new recipes include: Veggie Sushi, Roasted Vegetable Salad with Tofu, Cucumber Gazpacho, Mushroom Tofu Burgers, Thai Tofu Peanut Sauce with Veggies, and Chocolate Peppermint Velvet Pie.
'delicious', Times 'mouth-watering', Great British Food With bold flavour combinations and clever use of everyday ingredients, Higgidy shows how to create exciting dishes that will have even the most dedicated of meat eaters calling for seconds. The focus is on food for every day - whether that's a comforting pie to plonk on the kitchen table after work and school or a lunchbox-friendly frittata. Alongside Higgidy classics such as Garden Pea and Potato Quiche and Squash Mac and Cheese Pie, you will find ingenious ideas such as a 10-minute Fridge to Frittata. Going beyond the pie and tart, recipes for everything from a One-pan Roast Carrot and Chickpea Traybake to an Artichoke and Butter Bean Salad make this a cookbook you will turn to again and again.
Some of DeeDee Stovel's creative spins on incorporating this highly nutritious, low-fat vegetable into delicious dishes include: Caribbean Black Bean Pumpkin Soup, Pumpkin Sage Risotto, Spring Spinach Salad with Strawberries and Pepitas, White Bean, Chicken and Pumpkin Chilli, Pumpkin Pizza with Gorgonzola Cheese, Pork Tenderloin with Red Wine Pumpkin Sauce, Lemon-Pumpkin Strudel, Chocolate-Pumpkin Brownies with Apricot Surprise - and seven different kinds of pumpkin pie! Both fresh and canned pumpkin, as well as winter squash such as butternut, acorn and kabocha, can be used in most of the recipes.
When height-of-the-season farmers' market offerings are
irresistible; when backyard gardens are exploding with what appear
to be hundreds of perfect tomatoes; or when the same old methods
for cooking green beans or corn don't offer enough flavor, Andrea
Chesman is ready with a bounty of creative recipes that bring out
the best in fresh produce.
You may like...
Whole Bowls - Complete Gluten-Free and…
Allison Day Hardcover (1)
Veg - Easy & Delicious Meals For…
Jamie Oliver Hardcover (5)
Recipes From My Vegetable Garden
Ina Paarman Paperback
The Vegetarian Kitchen - Essential…
Prue Leith, Peta Leith Hardcover (2)
The Nut Butter Cookbook
Heather Thomas Hardcover (1)
The Flexitarian Cookbook - Adaptable…
East - 120 Vegan and Vegetarian Recipes…
Meera Sodha Hardcover
My Vegetarian Braai - Including 45 Vegan…
Adele Maartens, Hein van Tonder Paperback
15 Minute Vegan: On a Budget - Fast…
Katy Beskow Hardcover (2)
The South African Vegan Cookbook
Leozette Roode Paperback (3)