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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery
Winner of the Guild of Food Writers Cookery Book Award and OFM Best
New Cook Book 2018 An essential addition to every cook's bookshelf,
The Modern Cook's Year will show you how to make the most of
seasonal produce, using simple, hugely inventive flavours and
ingredients. Smoky mushroom and roast kale lasagne, Sri Lankan
squash dhal, beetroot tops tart, tarragon-blistered tomatoes with
green oil, and chocolate and blood orange freezer cake are among
the flavour-packed, easy dishes that celebrate the seasons in Anna
Jones's kitchen. With a year's worth of one-pot meals, healthy
breakfasts and the quickest suppers, The Modern Cook's Year will
become your go-to book time and time again whether in deepest
winter, the first warm days of spring or the height of summer.
Looking for exciting vegan food when you are out and about? Put
flavour back into your lunch box with delicious, healthy meals that
you can take anywhere. With a focus on easy and affordable vegan
lunch ideas, Vegan on the Go packs 100 vegan recipes into its
pages, including plant based snacks and sandwiches, soup recipes,
salad recipes, dessert recipes, and more. Whip up portable, quick
meals including vegan pizza, polenta parcels, sweet potato burgers,
courgetti salad, and tofu sushi. Vegan on the Go tells you exactly
how long you need to prepare and cook each lunchbox recipe, with
mouth-watering photographs of every dish to whet your appetite.
Discover top tips on which ingredients to stock up on, and how to
store and transport your vegan lunches to ensure they taste fresh
and flavoursome every time.
A book for cancer sufferers and those wishing to prevent it,
written by the Medical Director and the Nutritional Advisor to the
famous Bristol Cancer Help Centre Eat To Beat Cancer shows that
there are ways you can help yourself to: * Eat well to avoid the
onsett of serious illness * Keep cancer in remission * Use
nutrition to fight cancer. Dr Rosy Daniel Explains: * Why Change
The Way You Eat? * How To Change The Way You Eat - and make the
change easy. * What To Change In The Way You Eat - what's really
important. * Food As Therapy - including detoxification, raising
your energy levels, correcting nutritional imbalances. All recipes
are free from animal products, saturated fat and are low in salt
and sugar.
Experience the true taste of Morocco with these delicious aromatic
vegetarian and vegan casseroles. Named after the earthenware pot in
which they are traditionally prepared, tagines are fragrantly
spiced and comforting, easy to make and sure to satisfy at every
occasion. And prepared without meat (and often without dairy, too)
they are not only economical, but also one of the best ways to
enjoy seasonal produce. In this collection of authentic Moroccan
recipes, you will find some of the best-loved tagines, from Lighter
Tagines, such as Roasted Cherry Tomato Tagine with Feta and
Preserved Lemon or Roasted Pear, Fig and Walnut Tagine with Fennel,
to Hearty Tagines including Roasted Sweet Potato Tagine with
Ginger, Cinnamon and Honey or Spicy Carrot Tagine with Chickpeas,
Turmeric and Coriander. Along with the tagines, you will find
recipes for its traditional accompaniment, couscous, prepared in a
variety of exciting ways, as well as recipes for appetizers and
other dishes to serve alongside. Create your own aromatic feast,
worthy of any Moroccan kitchen.
For anyone who loves vegetables, Repertoire will undoubtedly become
a heavily thumbed and sauce-spattered book, sitting in the kitchen
to be consulted often or flicked through for inspiration. Alice
Hart shares over 90 or her gutsiest, most flavourful vegetarian
recipes to celebrate vegetables and make them the star of every
dish. From brunches that are just as good for supper to
characterful sides that can double as mains and an entire chapter
of sauces to add true oomph to your kitchen, this is a real mix and
match affair that will have you cooking with confidence. Try the
Roast Cauliflower, Onion & Chickpea Soup on a cold day, the
Crisp Tomato Fritters with Feta & Olives for a summery, light
bite and An Excellent Ratatouille when only comfort food will do.
The sheer variety of recipes make a sociable collection; a
repertoire suitable for both feasting and every day cooking. The
indulgent pudding chapter is an essential for rounding off special
occasions properly... you can't go wrong with Salted Honeycomb
Chocolate Brownies or an Apple, Marzipan and Amaretti Crumble.
Repertoire is a compilation of greatest hits, designed to be the
ultimate vegetarian cookbook for your kitchen: a complete
collection of modern classics, future classics and 'signature'
dishes for every occasion.
Food is so much more than fuel, and veganism is so much more than a
diet. It's linked to culture, family, memories, and identity. A
collection of over 100 plant-based recipes that, together, give
readers a bird's eye view of vegan cuisine and its facets, Best of
Vegan is a marvelously versatile glimpse into the world of vegan
cuisine. As someone who grew up eating (and loving) meat, fish,
dairy, and eggs, Kim-Julie Hansen never expected to go vegan or
even vegetarian. After years of learning and exploring, Hansen
committed to a vegan lifestyle and never looked back. Now the
creator of the Best of Vegan Instagram and platform, with a reach
of over 2 million people, Hansen has fostered a global community of
enthusiastic home cooks, chefs, bloggers, and all things food and
veganism. Chef contributions include Gaz Oakley (Avant-Garde Vegan,
Samantha Onyemenam and Daniel Haimona. In Best of Vegan, Hansen
shows that adopting a vegan lifestyle does not mean giving up on
the dishes you grew up eating, and plant-based recipes can be
accessible, affordable, familiar, and, of course, delicious. A
comprehensive guide to a wide variety of vegan dishes, the cookbook
includes the most popular recipes from the Best of Vegan community,
as well as basic recipes, meal-prep, veganised comfort food,
appetisers, and protein-forward wholesome recipes. Fan-favorites
include: Avocado Pesto Pasta with Toasted Pine Nuts Fried Tofu
"Chick'n" Sandwich Classic Vegan Mac'n Cheese Vegan Baja Style
"Fish" Tacos Inspired by Best of Vegan's global community and the
international impact of vegan food, Hansen collaborates with famous
vegan chefsfrom all over the world to showcase the incredibly
diverse history and newest trends of traditional cultural dishes to
include recipes such as: Panamanian Tamal de Olla Chinese Dumplings
Sri Lankan Pumpkin Curry Congolese Moambe With simplified yet
satisfying vegan recipes, Hansen helps home chefs reconnect with
the ingredients and their origins. A result of years of
collaboration, trial and error, stories told, and meals shared,
Best of Vegan is a creative and comprehensive guide for any level
of home chef interested in vegan cuisine and plant-based recipes.
David and Charlotte Bailey serve only nutritious wholefoods from
their street-food van, Wholefood Heaven, as they tour the country
and travel worldwide in search of recipes and inspiration for new
and exciting flavours. Their food is informed by the need to live
well and be both mindful of and uplifted by what you put in your
body. This book is a celebration of naturally healthy, unprocessed
ingredients and flavours from around the world. Featuring over 60
recipes for wholesome vegetarian and vegan meals, including
breakfasts and drinks, many of the recipes are presented as
easy-to-eat bowl-food (all the nutrients you need for a healthy
meal in one), or can be cooked in a single pot (ideal if you are
away holidaying or camping at a festival). Featuring plenty of
information on the benefits of grains, cereals, pulses, nuts, seeds
and fruit and veg, the recipes offer a full range of enticing
meals, drawn from an international repetoire. Start the day with
delicious Quinoa Porridge with Vanilla-Spiced Almonds and Dates,
move on to a lunch of Coconut and Sweet Potato Polenta Cakes with
Wild Mushrooms and Asian Greens, and finish the day with an
Ethiopian Teff and Butternut Squash Stew, or Yucatan Salbutes, and
top it all off perfectly with a dessert of Spelt and Olive Oil
Lemon Cake. This mouthwatering array of recipes will be the only
inspiration needed to live a healthier lifestyle.
Easy Vegetarian is packed with deliciously simple recipes for every
occasion, from relaxed Sunday brunch to elegant dinner parties.
Whether you are a dedicated vegetarian or just love your greens,
Easy Vegetarian offers lots of inspiration for deliciously fresh
food - from a quick, tasty snack to a more glamorous evening meal.
For a relaxed weekend Brunch ditch the bacon and try French Toast
and Fried Tomatoes or Blackberry Buttermilk Pancakes. Scrumptious
Starters and Snacks include Pesto-stuffed Portobello Mushrooms and
Toasted Turkish Bread. A host of simple Soups will have you
reaching for the blender, while the Cheese and Eggs chapter offers
fabulous fondue ideas and delicious egg dishes. All types of salads
appear in Salads and Sides as well as accompaniments like Herby
Potato Roesti and Carrot and Spinach Butter Mash. Pizzas, Savoury
Tarts and Breads, such as Charred Vegetable Polenta Pizza, are
ideal for lunches or casual dinners. When you don't have much time,
try some quick Pasta and Noodles, such as Simple Spaghetti with
Capers and Olives. For ultimate comfort food make a risotto from
the Rice chapter, or a dish from Beans, Lentils and Chickpeas such
as Curried Lentils and Spinach. For the height of simplicity, try a
One-dish Meal, such as Vegetable Goulash or Chickpea and Vegetable
Curry. Round off a meal with a perfect Dessert, such as a Honey and
Almond Panna Cotta, or a warm Chocolate and Coffee Pudding. There
is also a handy Basics Chapter, with recipes to make your own pizza
dough, pesto and vegetable stock. Easy Vegetarian will delight you
with its deliciously simple recipes that are full of flavour.
What is the secret to the clearest, most radiant skin of your life?
The answer is right here on our plates. Feed your skin with exactly
what it needs to glow, and experience your own transformation with
over 110 skin-enriching, plant-based recipes, packed with powerful
nutrients to nourish your skin from within. Based on Elisa Rossi's
own journey of fighting hormonal cystic acne, and the latest
science-based research with the input and expertise of nutritional
therapist Sophie Trotman, these delicious quick-to-prepare recipes
are the essential building blocks for a dewy complexion, strong
nails and luscious healthy hair. Slow the exterior signs of aging
and prevent unsightly breakouts using Elisa's 15 favourite secret
'skingredients', fantastic for building collagen as well as
delivering anti-oxidant and anti-inflammatory properties. The path
to flawless, youthful, supple skin starts in your own kitchen,
without the need for expensive creams and treatments!
Delicious Italian-inspired recipes from a New Zealand home garden
Nostrana means homegrown, ours; growing food with the intent of
sharing it. Inspired by the abundant lemon trees and trellised
tomato vines of her Italian grandparents' vegetable garden, Bri
DiMattina started her own edible pantry in her back garden and
discovered the joys of bringing food from seed to table. Organised
seasonally, and with growing guides for each ingredient, Nostrana
shares simple, gorgeous and delicious recipes with fresh vegetables
and fruits you can easily grow and harvest yourself. Just a taste
of the mouth-watering, Stromboli-inspired recipes in Nostrana
includes: fried artichokes with caper mayonnaise strawberry and
amaretto slushies green bean panzanella bottled spaghetti zucchini
arancini rhubarb and custard tortes BBQ parmigiana and limoncello.
The Vegetarian Student Cookbook will get you through your studies
and become more valuable to you than any textbook. You won't need
lots of kitchen gadgets, hours in front of the oven, or a loan to
make these recipes - they are all easy and cheap and designed to
satisfy. Start with Kitchen Know-how: which essentials to stock up
on so that you always have the foundation of a simple meal; tips on
key equipment to buy; simple rules of food hygiene; and no-fuss
tips for throwing together ingredients no matter how little is
lurking in your kitchen. When you're having a late-night essay
crisis and you turn to the refrigerator for salvation, The
Vegetarian Student Cookbook will come to the rescue with quick,
stress-free Light Bites & Sides. Chapters on Salads, Pasta,
Light Entrees and Easy Entrees include everything you could
possibly want in your repertoire: mac 'n' cheese, omelettes,
stir-fries, vegetables bakes, risottos and lots more. Master the
recipes in Food to Impress and you're sure to win friends. Finally,
when there's no chocolate in the house and you need to satisfy a
sweet craving, turn to Just Desserts and indulge in
chocolate-dipped fruit and baked apples and pears.
If you're craving your favourite British comfort foods, but also
want to embrace a plant-based lifestyle, then Great British Vegan
is the book is for you. This unique cookbook presents delicious
vegan versions of classic British dishes, from the full english and
bubble and squeak to a delicious coronation chickpea salad,
beer-battered tofish and chips, sticky toffee pudding or coffee and
walnut cake. All different types of meals are included, from light
bites to hearty dinners, and even a bespoke vegan Christmas feast,
complete with all the trimmings! The extremely talented Aimee Ryan
of Wallflower Kitchen has put together this unique collection of
innovative and healthy takes on traditional classics with simple
and easy to follow instructions, and beautiful full-page
photographs of these delicious recipes. Whether you're vegan,
flexitarian or merely interested in cutting down on your meat
consumption, there's no reason you can't still indulge in all your
favourite British classics, using easy-to-find ingredients. With
more than 80 recipes to choose from, including sections on;
Breakfasts: English pancakes Carrot cake muesli Breakfast butties
Soups and Salads: BLT salad Mulligatawny Pumpkin, Apple and Ginger
soup Weeknight dinners: Cider and bean stew with herby dumplings
Lancashire hotpot Bangers and mash Shepherd's pie Tofu korma Sunday
roasts and pub grub: British veggie burger Welsh rarebit Portobello
steak and kidney bean pie Afternoon tea and sweets and deserts:
Victoria Sponge Scottish shortbread Rhubarb and Ginger crumble
Banoffee pie pots The book also has sections on how to source vegan
alternatives to meat and dairy ingredients, as well as a guide to
what is in season and when. With great-tasting, simple to make
home-style recipes that will comfort as well as nourish, this book
makes sure you'll never miss out on Sunday roasts, full English
breakfasts or afternoon teas again. 'Aimee is an exceptional talent
and her fab new book displays her unique gift for making vegan
cooking both exciting and comforting. I have no doubt it will
quickly become a firm plant-based classic.' - Aine Carlin,
Bestselling author of Keep It Vegan and The New Vegan
Nourishment meets flavor in this collection of vibrant and
delicious vegan recipes. Nourishing Vegan Every Day embraces the
flow of everyday life by providing recipes that range from
nutritious to decadent, recognizing the important balance between
time and taste buds. Whether you're in need of a quick and
energizing breakfast or a show-stopping meal to impress your
guests, this book will provide inspiration for delectable
plant-based meals. With gorgeous photography for every recipe and
helpful kitchen tips, discover family favorites like Cheesy Pesto
Tomato Swirl Buns; weeknight meals like Cashew Cauliflower and
Spinach Dahl; and delightful vegan desserts like Strawberries and
Cream Cheesecake. Beyond bringing flavorful meals to the kitchen
table, this book creates a basis for nourishment and satisfaction,
giving you the tools to build your own plant-based pantry. From
kitchen staples to easy vegan swaps, learn more about low-waste
meal preparation and methods to enhance your cooking experience as
you craft delicious meals, snacks, and desserts. Breakfast: Nourish
on the go with quick morning recipes such as Nourish Me Smoothies
or Overnight Oats! The choice is yours. Brunch: Lazy weekends and
beautiful brunches are the perfect time to serve up towering plates
of delicious Chocolate Chip Raspberry Waffles or Vegan Eggs
Benedict. Lunches, Salads, and Light Meals: Liven up your lunch
break with easy-to-prep recipes like Herby Chickpea Tabouleh Salad
and Moroccan Style Quinoa Salad. Dinner: Vegan dinner has never
been more versatile! Chock full of vegetables and nourishment,
recipes like Sweet Potato Gnocchi and Sesame Chili and Garlic Tofu
Noodles will be a hit at the dinner table. Snacks: Easy recipes
such as No-Bake Chocolate-Covered Muesli Bars and 2-Ingredient
Flatbreads will have you reaching for homemade plant-based snacks,
whether you're craving something salty or sweet. Desserts: Enjoy a
variety of vegan treats sure to satisfy any sweet tooth, such as
No-Churn Salted Caramel Cookie Dough Ice Cream or Apple and
Blackberry Crumble Pie. Celebration and Gathering Dishes: These
sweet and savory recipes will prove to be crowd-pleasers at your
next gathering. Impress your family and friends with a Vegan
Celebrations Snack Board or Pumpkin Layer Cake.
From the author of the brilliant A Modern Way to Eat, a new
collection of delicious, healthy, inspiring vegetarian recipes -
that are so quick to make they're achievable on any night of the
week. Many more of us are interested in eating healthier food on a
regular basis but sometimes, when we're home late, tired after
work, and don't have time to buy lots of ingredients, it can just
seem too complicated. In this brilliant new collection of recipes,
Anna Jones makes clean, nourishing, vegetable-centred food
realistic on any night of the week. Chapters are broken down by
time (recipes for under 15, 20, 30 or 40 minutes) and also by
planning a little ahead (quick healthy breakfasts, dishes you can
make and re-use throughout the week). Anna's new book is a truly
practical and inspiring collection for anyone who wants to put
dinner on the table quickly, without fuss, trips to specialist
shops or too much washing up, but still eat food that tastes
incredible and is doing you good.
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.
Warming soups include Butternut Squash with Allspice and Pine Nuts
plus lighter choices for summer such as Courgette, Broad Bean and
Lemon Broth. Try delicious Snacks and Light Meals - choose from Hot
Red Pepper and Walnut Dip; Lentil, Carrot and Coriander Pate; and
Sesame Potato Wedges with Peanut Dipping Sauce. Satisfying Salads
to enjoy include Tabbouleh with Chickpeas and Spring Greens; Spicy
Cauliflower and Swiss Chard Salad; and Fennel and Orange Salad with
Black Olives. Filling Hot Dishes to savour are Stir-fried Tofu with
Crisp Greens and Mushrooms; Barley Risotto with Radicchio; and
Creamy Vegetable and Cashew Nut Curry with Coconut Milk. Sweet
Things are a must - choose from Tropical Fruits in Lime and Chilli
Syrup; Rhubarb and Apple Crumble; and Cherry and Hazelnut Oat
Cookies. Finally, Drinks include nutritious yet delicious
concoctions such as Pineapple and Passionfruit Soy Shake; Peanut
and Carob Smoothie; and Date, Banana and Rice Milk Frappe.
A one-of-a-kind guide to organizing your fridge-including practical
tips for meal prep and storage, plus more than 100 recipes-that
makes it easier to eat better, save money, and get the most out of
your food Practicing "fridge love" is a roadmap to eating
healthier, saving money, and reducing food waste while enjoying a
beautiful and harder-working fridge. This book-part organizational
guide and part food-prep handbook-is your guide. Author Kristen
Hong adopted a nutrient-dense, plant-based diet in an effort to
lose weight and improve her health. But amidst the demands of
day-to-day life and a busy family, she found it impossible to stick
to. The solution? A smarter, better-organized fridge that served
her real-life needs. In this invaluable resource, you will discover
how a beautifully organized fridge can make your life-including
healthy eating for the whole family-easier. It covers general
fridge organization (for all models and configurations) as well as
shopping tips, storage guidelines, the best meal-prep containers,
and more than 100 easy plant-based recipes made for meal prepping.
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.
River Cottage head chef Gelf Alderson shows us how to create truly
knockout salads using simple, seasonal ingredients Gelf Alderson
has spent years serving up original, veg-centric meals to delight
the guests at River Cottage. His recipes redefine the idea of
salad, as playful flavour pairings, clever techniques and vibrant
dressings bring out the very best in seasonal produce. With all the
delicious summer fruit and veg coming into season right now, you'll
be spoilt for choice with these tantalising recipes. Why not try: *
Curried roots, pearled barley and parsley * Merguez roast squash,
pears and chicory * Apple with toasted hazelnuts and lime *
Leftover lamb, harissa and char-grilled peppers * Lentils with
green herbs and lemon Divided into easy chapters like Quick,
Hearty, Spicy and Lunchbox, these recipes use everyday ingredients,
and give plenty of suggestions for seasonal swaps and delicious
alternatives. With more than 80 recipes and countless more
variations to be explored, Gelf demonstrates how, with a bit of
creativity and flair, simple ingredients can be combined to make
truly great salads.
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