|
|
Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery
Forget shopping at discount supermarkets, buying inferior products
or cutting back on food. Nicola Graimes, the award-winning
vegetarian author, has written a truly inventive and savvy book
showing how adopting a vegetarian diet can significantly cut the
cost of your shopping. With an emphasis on delicious global food,
Veggienomics shows how to seek out the best-value vegetarian meals,
focusing on in-season ingredients, foraging, growing your own,
buying in bulk, and making full use of leftovers. Pick up beetroot
from a market stall, for example, or from your veg patch, and find
brilliant tips and recipes for delicious meals to enjoy with
friends and family, or hoard in your cupboard, fridge or freezer.
(Every edible bit will be made use of, even the stalks and leaves.)
Try foraging for the ingredients for the Wild Garlic and Mushroom
Udon Pot, making the most of seasonal fare with Winter Root,
Cheddar & Cider Pie, or even buying in bulk for the Chipotle
Cakes with Chilli & Lime Yogurt. Complete with brilliant tips
and nuggets of information, all the recipes are modern,
international and truly mouth-watering.
Not only is quinoa one of the few foods in the plant world that is
a complete protein, it's also tasty, easy to cook and incredibly
versatile - no wonder it's renowned as a super food! This book,
written by professional home economists, includes: * A detailed
introduction to quinoa: what it is and how to cook it * 120 light
and delicious recipes that each weigh in under 500 calories *
Family-friendly ideas for breakfast, lunch, dinner and dessert *
Helpful hints for shopping and cooking The Vegetarian's Complete
Quinoa Cookbook is the only book you need to incorporate quinoa
into a vegetarian diet. If you're looking for certain kinds of
dishes (stir-fries or stews, quick breads, puddings or cakes), or
for meals that reflect the seasons, you'll find them all here.
Though this book is a fantastic resource for vegetarians, you
definitely don't have to be a vegetarian to love these recipes.
Anyone looking for a way to round out their diet with exciting food
will find clever ideas, helpful information and beautiful dishes in
these pages. The recipes have been written by professional home
economists, so they are easy to follow and have been created with
flavour and health in mind. Whether you're new to cooking with
quinoa or in need of a little inspiration, the recipes here are
guaranteed to satisfy. 'The Vegetarian's Complete Quinoa Cookbook
is an absolutely astonishing read, rich in colour and detail, and
you do not have to be vegetarian to appreciate the mouth-watering
dishes' Rita Demontis, lifestyle and food editor, Toronto Sun
If you have decided you want to be vegan, where do you start?
Or if you are an experienced cook, how do you make plant-based meals that are delicious and full of variety?
And if you are already vegan but looking for inspiration, are there simple principles to help you come up with your own dishes?
Ask no more - The Happy Pear: Vegan Cooking for Everyone has the answers. After twenty years of plant-based cooking, bestselling chefs Dave and Steve Flynn have developed an encyclopaedic knowledge of how it works and how to make vegan food simple, creative and totally irresistible.
Dave and Steve's new book distils all their knowledge into ten chapters that are full of master recipes, step-by-step guides, fun variations and top tips, and an approach to plant-based eating that will inspire you to become the best cook of vegan food you can possibly be.
There was a time when garden designer Cleve West questioned the
importance of his role as a garden designer. Two things changed his
mind: designing a garden for a hospital and adopting a vegan
lifestyle. Cleve's transition to veganism was a profound and varied
learning experience. He learned more about nutrition than when he
studied it as part of a sports science degree. He learned a great
deal about propaganda in the food industry and how, contrary to
what he'd been led to believe, the cows and chickens in the dairy
industry are far from 'happy'. He learned that animal agriculture
is a leading cause of climate change and a whole range of
environmental catastrophes. He found that many illnesses have their
origins in the consumption of animal products. He learned that a
plant-based diet can alleviate some of these illnesses and
sometimes even reverse them. He learned that a drive towards a
plant-based diet could offset many of the environmental aspects of
animal agriculture and make a positive transition to a more
sustainable future. Everything started falling into place. It was
all about plants. Suddenly, his role as a garden designer didn't
seem so trivial after all. The Garden of Vegan charts Cleve's
journey from its tentative beginnings to an understanding of the
restorative power of gardens and a realization that some of the
most destructive aspects of the Anthropocene can be mitigated or
even fixed by plants.
Discover wholesome, sustainable and plant-based dishes in this
essential cookbook, perfect for anyone taking on Veganuary this
year! 'Hearty, healthy, flavour-packed dishes' MAIL ON SUNDAY 'A
uniquely sustainable and delicious approach to modern plant-based
cooking' VOGUE _________ Have you ever wondered how to make your
diet truly eco-conscious? In this beautiful plant-based cookbook,
over 130 creative, delicious, planet-friendly recipes put
vegetables at the very centre of the table. Embracing
often-discarded parts such as leaves, stalks, tops, flowers, seeds
and even peelings, this is cooking at its most sustainable. In The
Whole Vegetable, Sophie Gordon shows us how to: - Cook with every
part of every vegetable - Reduce waste in your cooking - Reinvent
your leftovers - Eat with the seasons From Cauliflower Carbonara,
Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast
Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns,
The Whole Vegetable is packed with thoughtful recipes for every
season. Most of all, it will ensure that nothing in your kitchen
goes to waste. _________ 'Creative, delicious, planet-friendly
recipes . . . Teaches you how to put those often discarded parts of
fruit and veg to good (and tasty) use' Women's Health 'The Whole
Vegetable heroes plant-based cookery, with recipes that also help
reduce food waste in the kitchen and improve sustainable living. A
worthwhile read' Good Housekeeping
With her customary zest and erudition Jane Grigson has provided the definitive guide to the selection and cooking of vegetables, from the humble potato to the exotic Chinese artichoke. Tempting recipes from all over the world bring out the flavour and texture of each vegetable and turn the most modest ingredients into delightful dishes.
|
|