|
|
Books > Food & Drink > Vegetarian cookery > General
Finally, the diet vegetarians have been waiting for, Have you been
feeling left out lately? Many is the vegetarian or vegan who has
watched their meat-eating friends with envy as they followed the
Atkins diet and the pounds dropped off. There's no doubt about it:
a high-protein, low-carbohydrate diet really does work. But what
about vegetarians and vegans? Is it possible to follow a
high-protein diet without the fry-ups or the meat? And can it
really be a healthy way of life? The answer to all these questions
is a resounding 'yes'. Top vegetarian cookery writer Rose Elliot
has devised an easy to follow, meat-free answer to the Atkins diet.
Scientifically formulated to make your metabolism stop burning
carbs and start burning fat, her diet helps you to lose weight and
make carb cravings, mood swings and energy lows a thing of the
past. With over 80 delicious, mouth-watering recipes, top tips for
losing weight and staying slim, carbohydrate counters, menu plans
and an explanation of why the diet works, this is the must-have
book for any vegetarian or vegan who wants to lose weight.
Enjoy more than 350 brand-new recipes for family favorites and
weeknight suppers for every model and size of Instant Pot with this
delicious guide from the bestselling authors of The Instant Pot Bible.
The Instant Pot is America's new favorite cooking appliance: twenty
percent of households (and growing) have one, and its millions of fans
love the appliance for its convenience, simplicity, and the incredible
results that it delivers in just a short period of cooking time.
Bruce Weinstein and Mark Scarbrough are the bestselling authors of The
Instant Pot Bible, and are returning with an even more useful and
comprehensive guide to Instant Pot cooking that shows how to get even
more out of your machine. These recipes include all-new suggestions for:
- Pot-in-pot (PIP) cooking -- setting a smaller dish inside
the pot to cook delicate ingredients like rice, grains, dairy-rich
soups, and even fish fillets.
- One-pot meals -- recipes to cook a main course and separate
side dishes all at once in a single Instant Pot, including
- Stacks -- using a stack of lidded pans to hold cheesy
enchiladas, Tex-Mex rice, and refried beans, all cooked at the same time
- Air-fryer lids -- how to use new accessories to crisp at
the end of cooking without dirtying additional dishes or turning on
your oven
- Dump recipes -- all-in-one-go meals that require no prep
and no browning--just drop the ingredients in the pot and set the timer.
- Desserts -- go beyond Instant Pot cheesecake with yogurt
cakes, sponge cakes, dump cakes, and cake-mix-doctor recipes.
- And so much more.
Tired of genetically modified food, but unsure of what to make and
how to cook it? Jere and Emilee Gettle, cofounders of the Baker
Creek Seed Company and coauthors of "The Heirloom Life Gardener,"
bring you all the delicious answers in The Baker Creek Vegan
Cookbook. With a friendly voice, the Gettles take you through
125-plus vegan recipes that are healthy, easy to make, and
appealing to vegetarians, meat-eaters, seasoned heirloom gardeners,
and novice heirloom-eaters alike. The dishes are diverse in
origin--with several plucked from the family's own fabulous
restaurant--and will leave you satisfied at breakfast, lunch,
dinner, and dessert. They also share their tips and tricks on
canning and preserving, as well as the staples that you need in
your kitchen. Replete with beautiful line drawings, this cookbook
is a must-have for anyone interested in growing or eating heirloom
vegetables and fruits. Some of the recipes you'll love . . . Pink
Pearl Applesauce, Blueberry Pancakes, Cambodian Yellow Cucumber
Salad with Crispy Shallots, Vegetable Tempura with Thai Basil,
Heirloom Spaghetti Squash with Heirloom Tomato Spaghetti Sauce,
Edamame Hummus, Melon Sorbet, and Heirloom Apple Pie
'Only Lady Luck can get a table at Mildreds. It's one of London's
coolest vegetarian restaurants.' - Time Out 'Who needs meat when
you get this much flavour?' - Hardens Bursting with clever ideas
for feasts with family and friends, as well as for delicious,
simple everyday meals, Mildreds Vegan Cookbook brings you punchy
flavours, satisfying dishes, a dash of urban cool and a refreshing
take on the conventional stereotype of vegan food. There are plenty
of dishes to wow a crowd, whether it's Walnut, Date & Cinnamon
Rolls and Smoky Baked Beans on Grilled Sourdough for a brunch with
friends; Memphis Bourbon Barbecue Skewers and Rainbow Root Slaw
with Orange, Maple & Thyme Dressing for a summer barbecue;
Chocolate Banana Cupcakes with Chocolate Fudge Icing for a
children's party; or Butternut Squash & Tofu Terrine with
Redcurrant Stuffing and an I-can't-believe-it's-vegan Espresso
Creme Caramel for a celebration dinner. A vegan diet the Mildreds
way, will bring joy and surprise to your life, and ensure your
taste buds are well and truly alive and kicking. Sit back and enjoy
fantastic-tasting food for everyone and every occasion.
Cornucopia, on Dublin's Wicklow Street, has been serving up
delicious vegetarian and vegan fare for more than 33 years. Their
mission has always been to make great tasting, home produced,
healthy food. At a time when plant-based eating is more popular
than ever, Cornucopia is a pioneer in creating delicious meals
packed with vegetables, legumes, fruits, herbs and spices. Whether
you are a vegetarian, vegan or are trying to cut down on your meat
intake, this book brings you punchy flavours and unique, satisfying
dishes. With a wide range of ingredients and smart culinary tips
and ideas, each recipe is a delight to cook in your own home. This
is a cookbook for anyone who feels there is merit in reducing or
limiting our consumption of animal-based foods, brought to you from
Cornucopia's long-standing head chef Tony Keogh, the staff of
Cornucopia and Aoife Carrigy.
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.
Delicious and inspiring flexitarian food for every season This is
your essential cookbook for eating with the seasons, with a feast
of over 100 recipes that make the most of fresh produce at its peak
of flavour and availability - and when it's most economical to buy.
The flavour-packed recipes are all vegetarian, and most come with a
flexitarian option showing how to include meat or seafood in
sustainable amounts, or how to make the dish fully vegan. In
spring, feast on a Rejuvenating Coconut and Spinach Broth or Spring
Vegetable Fritto Misto. Summer brings a refreshing Watermelon,
Pitta and Goat's Cheese Salad and Avocado, Pea and Mint Pasta;
autumn a comforting Baked Cauliflower Cheese Risotto or Smoky
Aubergine Chilli. The year closes with warming Winter Green Noodles
and Celeriac, Ginger and Sesame Bhajis. From barbecues and picnics
to festive feasts, each chapter also features a complete menu for
easy entertaining. This creative collection of nutritious dishes
harnesses the tastes and types of food we like to eat in each
wonderful season.
Bring the taste of the Mediterranean to your everyday cooking with
more than 90 fresh and flavoursome recipes for all occasions.
Create fantastic Mediterranean dishes with fresh fish, healthy
fats, lean meats, nutritious vegetables and more. Recipes range
from classic Italian favourites and colourful Spanish tapas to
Greek sharing dishes and rich Middle Eastern flavours, suited to a
variety of diet types including vegetarian, pescatarian, and
gluten-free. Australian Women's Weeklyis one of the most popular
and reliable sources of recipes for its vast readership in
Australia, New Zealand, and beyond - this recipe series taps into
Australia's healthy and vibrant food culture, centred on
simplicity, great produce, and multicultural living.
For bestselling cookbook author Hetty McKinnon, Asian cooking is
personal. McKinnon grew up in a home filled with the aromas,
sights, and sounds of her Chinese mother's cooking. These days she
strives to recreate those memories for her own family-and
yours-with traditional dishes prepared in non-traditional ways.
It's a sumptuous collection of creative vegetarian recipes
featuring pan-Asian dishes that anyone can prepare using
supermarket ingredients. Readers will learn how to make their own
kimchi, chili oil, knife-cut noodles, and dumplings. They'll learn
about the wonder that is rice and discover how Asian-inspired
salads are the ultimate crossover food. McKinnon offers tips for
stocking your modern Asian pantry and explores the role that
sweetness plays in Asian cultures. Her recipes are a celebration of
the exciting and delicious possibilities of modern Asian
cooking-from Smashed Cucumber Salad with Tahini and Spicy Oil, and
Finger-lickin' Good Edamame Beans with Fried Curry Leaves, to
Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp.
Featuring big, powerful flavors created from simple, fresh
ingredients, these recipes are firmly rooted in the place where
east meets west and where tradition charts the journey to the
modern kitchen.
With simplicity, nutritious goodness and bold flavours in mind
Sophie Steevens shares 100 new recipes in Simple Wholefoods.
Plant-based, gluten-free and refined sugar-free, these modern,
family-friendly recipes all use ingredients as close to their
natural state as possible. As well as new scrumptious recipes
Simple Wholefoods includes invaluable tips to broaden your
wholefood, plant-based lifestyle, emphasizing how easy it can be to
make healthier lifestyle choices for both you and your family.
Whether you're at the beginning of your health journey, needing the
inspiration to stay motivated or purely seeking simple,
mouth-watering nutritiousness to add to your repertoire, you'll
find yourself using this book time and time again. Recipes include:
Lemony Miso Millet, Broccoli and Edamame Salad Smoky Coconut Bakon
and Creamy Raw Broccoli Slaw Beautiful Raw Marinated Mushroom
Ceviche Smoky Spinach Cream Cheese Smashed Potatoes Teriyaki Tofu
Poke Bowls Beautifully Spiced Banana Bread Beetroot, Mint and
Tahini Yogurt Lemon and Mango Cheesecake Salted Caramel Slabs
Includes dual measures.
Vegetarians have never had it so good: a wealth of new vegetable
types, skilled and inventive cooks delivering dishes from cuisines
unknown to our parents' generation, and new kitchen technologies
that deliver freshness and flavour inconceivable to the age of
castiron ranges and steaming boiling-pots. So, while today a
vegetarian can eat a light, exciting, fully flavoured and
satisfying meal which may be the envy of many a carnivore, everyone
will admit that the fate of a vegetarian or food-reformer in the
reign of Queen Victoria was possibly not so blessed. This little
book explores the recipes that were developed by, and available to,
the vegetarians of yesteryear. We will not pretend, nor does the
author, that every recipe is a culinary thrill but each does unlock
a certain secret about early vegetarianism, a movement that was of
much greater significance in the years before the First World War
than we sometimes acknowledge.The literature of vegetarian cookery
starts with Thomas Tryon's 1690, "Wisdoms Dictates" but then is
virtual blank until the second half of the nineteenth century when
vegetarianism became more widespread. This book offers a selection
of recipes culled from manuals dating broadly from 1856 to 1908. It
is arranged in logical chapters covering Soups; Salads; Beans,
Lentils and Rice; Cheese and Egg Dishes; Cutlets, Croquettes and
Sausages; Moulds and Galantines; Pies and Pastries; Vegetable
Dishes; Sauces; Bread; Sweets; Porridge, Gruel, etc.; and closing
with menus for banquets and celebrations including Christmas
Dinner. The recipes are offered in their original form with a
minimum of editorial suggestion as to how they may be achieved.
Clearly, the cooking was not very complicated.This book will be of
interest to those curious about the history of vegetarianism. Those
with longer memories will recall that vegetarian cooking, for
instance after the Second World War, was surprisingly tasty and
adventurous (they could work miracles with a nut cutlet). This book
will give some hint as to how they achieved their ends. "Early
Vegetarian Recipes" is another volume in "Prospect Books'" series
of little monographs on the food of our forefathers, "The English
Kitchen".
|
You may like...
Oscilloscopes
Ian Hickman
Paperback
R1,311
Discovery Miles 13 110
|