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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery
Connect with nature through your kitchen, no matter the size or
location. Food that feeds and heals the body; a book that inspires
and nourishes the soul. Forest + Home connects you with nature
through your kitchen, no matter the size or location. This is a
book that inspires and ignites the palette while nourishing the
soul; it shares food that both feeds and heals the body. Discover
the world of plants through food with cook and certified herbalist,
Spencre McGowan, author of Blotto Botany: A Lesson in Healing
Cordials and Plant Magic. Organized by season, the recipes are
designed to meet the natural move ment of time and the world we
inhabit. They include: Nettle Pasta with special healing qualities
Rose Petal Lemonade with the benefits of a herbal punch Roasted
Asparagus with Chamomile and Ghee to soothe your nerves No-Bake
Peanut Butter-Reishi Cookies incorporates healing mushrooms
Dandelion Pesto helps get your digestive groove on Lemon Balm
Mojito for a refreshing way to chill out Through personal stories
and photography, explore the icy mountains of Montana and the wild
seashores of Maine and Nantucket. With a focus on simplicity, no
dish in this book requires one to be an experienced chef, possess a
knowl edge of medicinal herbalism, or own expensive kitchen tools.
In addition to a foreword by bestselling author Hilarie Burton
Morgan, the book includes glossaries of kitchen and medicinal
herbs; an exploration of adaptogenic herbs and edible flowers; and
information on sourcing, growing, drying, and storing your own
herbs. Forest + Home is a love letter to our environment, encour
aging us to reflect on the things we feel when we are connected to
nature and the things we take home with us.
'This is full of recipes which are fresh, fiery and fun. There is
something so convivial and energetic about Mexican food, which
Thomasina captures so well.' YOTAM OTTOLENGHI 'Meat-Free Mexican
proves that you don't need meat to make bold, tasty and exciting
Mexican food, from the comfort of your own home. Thomasina never
fails to inspire and this book is no exception. I can't wait to try
these dishes!' GORDON RAMSAY 'Recipes filled to the brim with bold,
beautiful, colourful & exciting flavours. Tommi has a real
knack for creating happy making food. I want to eat everything in
this book.' SKYE GYNGELL 'Vegetable recipes to blow your mind and
thrill your tastebuds.' DIANA HENRY 'Thomasina Miers captures the
dazzling biodiversity of plant life that exists within Mexican
cooking: herbs, zucchini blossoms, chillis, wild mushrooms, and so
much more come alive in these vibrant recipes.' ALICE WATERS 'Every
time I speak about food or life with Thomasina, she radiates a
passion that immediately makes you feel welcome and happy, I
honestly could not think of a better host than her. This book is a
reflection of that personality, dedication, curiosity and her quest
to share great Mexican cooking in a healthy way exploring what
vegetables have to offer, I cannot wait to try it all!' SANTIAGO
LASTRA Heap flavour onto your plates and fill your kitchen with
Tommi's Mexican-inspired vegetarian and vegan recipes. Celebrating
fresh, seasonal vegetables, earthy pulses and bold herbs, this is
an enticing collection of recipes that are simple enough to cook
every day and delicious enough to cook for feasts, with seasonal
and dairy-free swap-ins to cater for every month and diet. Starting
with breakfasts to savour, Tommi then moves through mouth-watering
tacos, spectacular salads, comforting enchiladas, dishes for speedy
weeknight joy and a range of crowd-pleasers, all to be laden with
smoky salsas, fiery chilli oils and earthy moles to layer texture
and taste. With outrageously tempting cakes, tarts and puddings,
plus a whole host of thirst-quenching drinks to see you from first
light to sundown, there's something for everyone here.
From the author of 15 Minute Vegan, Five Ingredient Vegan showcases simple yet exciting recipes using five ingredients or fewer. It's perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking. Katy Beskow is the expert on making easy meals for home cooks – even if you're not confident in the kitchen or with vegan cooking. Using ingredients available from your local supermarket and with a list of larder essentials, plus helpful tips throughout, you'll have everything you need to fill food with taste and texture. With 100 recipes covering Basics (Baba ganoush, 3-ingredient beer bread, Citrus tabbouleh, Green apple salsa), Soups (Lemony super greens, Country lentil pottage, Spicy noodle soup, Pantry minestrone), Lunches (Santorini tomato fritters, Welsh rarebit stuffed potatoes, Spicy bean and avocado wraps, Spinach pancakes), Suppers (Baked aubergine with dukkah, Roasted cherry tomato risotto, Pumpkin and sage macaroni, Pear and butterbean traybake), and Sweets (Carrot cake porridge, Zesty bread and butter pudding, Coconut panna cotta, Blood orange granita), you too can get maximum flavour with minimal fuss – all with just five ingredients.
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.
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.
Worried about being held responsible for the destruction of the
planet? What if you learned that one small thing-eating more plants
and plant-based foods, including chickpeas-could lead to a
healthier planet and a healthier you? Consuming more plantbased
foods is a delicious form of activism that will make you happier,
healthier, and, in the long run, confident knowing that you were
part of the revolution that led to a more sustainable planet. The
Chickpea Revolution Cookbook has more than eighty-five recipes that
can help you incorporate more plant-based foods into your diet.
Powerful and delicious chickpeas are good for you and the earth.
This book will score you high-fives from Mother Nature and have you
eating hearty and nutritious meals. So come join the revolution and
let's get cooking!
Fresh, delicious, easy Indian vegetarian dishes from the author of Phaidon's global bestseller, India: The Cookbook
Vegetables are an integral part of Indian cuisine - and this collection of 150 healthy and approachable vegetarian recipes showcases an array of delicious breakfasts and drinks, salads, vegetables and legumes, grains, and desserts. Drawing inspiration from India's myriad regions and culinary traditions, Pushpesh Pant simplifies this hugely popular cuisine with easily achievable, nourishing, and authentic dishes so tasty and satisfying that they are suitable for vegetarians, meat-eaters, and those simply wishing to reduce the amount of meat in their diet.
There are moments in the day when you need a boost to keep you
alert, or a protein burst post-gym or run. Our bodies need energy
through the day, but snacking on sugary or salty processed foods is
not the healthy answer. Here are nutrient-dense and tasty fatigue
fighting snacks that are good for you too. Many can be made in a
matter of minutes; others can be kept ready in the fridge and even
freezer to pull out as you need. There are energy balls made with
fresh medjool dates, frozen berries and spirulina; wholegrain
muesli bars; lime and chia bars; spiced apple bites; and pumpkin
seed, almond and sour cherry bars, all packed with taste and
goodness.
** FROM THE BBC'S FIRST EVER VEGAN COOKERY PROGRAMME ** ** DIRTY
VEGAN'S HOTLY ANTICIPATED FOLLOW-UP, DIRTY VEGAN: ANOTHER BITE, IS
NOW AVAILABLE ** From the ex presenter of the cult TV show Dirty
Sanchez, Matt Pritchard, comes the BBC's first ever (and long
overdue) vegan cookery programme and accompanying book. In this
television tie-in, Matt shows you just how easy and cheap it can be
to go vegan and how the right nutrition can help you perform better
in all aspects of life. Discover more than 80 cracking recipes for
proper healthy vegan food - none of this Michelin Star sh*t - such
as the Full vegan pile up, Squash & shroom momos with yuzu dip,
Crispy bang-bang tofu, peanut & chilli stir-fry, Creamy
peppercorn & mushroom pie and Maple, orange & chocolate
baklava. In Dirty Vegan, Matt is set a challenge to create vegan
food for certain groups of people with specific nutritional needs -
a women's rugby team, OAPs, teenagers and emergency services
(mountain rescue). He examines the science behind the ingredients,
such as egg and meat alternatives, to create nutritious dishes to
suit all ages, tastes and cravings. Chapters include: 1. Morning
Kickstarters 2. Quick Hits & Gobfuls 3. Rabbit Food 4. Belly
Warmers 5. Proper Main Munch 6. The Main's Best Mate 7. Sweet Stuff
** Praise for Dirty Vegan ** 'This book is packed with
uncomplicated, delicious recipes' - BBC Good Food 'Dirty Vegan's
hearty, casually presented and flavour-packed recipes should find
universal appeal' - Waitrose Magazine 'Vegan food is far from
boring and doesn't mean you have to sacrifice your favourite
indulgent treats. Which is why we'll be whipping up some of the
seriously tasty dishes in Dirty Vegan' - Heat Magazine
Before Hollywood goddesses like Gwyneth and Beyoncé; before Deliciously Ella and Vegan Before Six, there was Mrs Richter, the trailblazing nutritional guru who opened the world's first ever raw, vegan restaurant. Having opened its doors in 1917, the Eutropheon served up a delicious array of soups, pies and confections, enticing diners to the table throughout the 1920s. Drawing upon a wholesome array of purely plant-based ingredients, Vera Richter s recipes rely upon choppers, mixers and the glorious LA sunshine (required to dry out her homemade pies), but never the oven or the hob. One hundred percent raw, the vitamin content of her dishes was never compromised by conventional baking or frying methods.
From cow-less ice-cream to egg-less mayonnaise, gluten-free tamales to homemade almond milk, Vintage Vegan collects over 100 of her most mouth-watering recipes for you to recreate at home. So, prepare to step away from the oven and back in time. Guaranteed to make you glow from the inside out while shedding a few pounds in the process Vintage Vegan provides a tantalizing taste of the Roaring Twenties that s sure to leave you hungry for more.
Namaste: a respectful greeting frequently used at the end of a yoga
session; "I bow to the divine in you" Nom-aste: a respectful prayer
of thanks for delicious, nutritious and just plain yummy food
Looking after our well-being and eating tasty, nourishing food go
hand in hand. This beautifully illustrated book celebrates mindful
cooking and eating, teaching you how to bring the principles of
yoga and mindfulness into your kitchen. From ahimsa (non-violence)
and Ayurveda (food as medicine) to the art of making your own
bread, you'll learn how to give your body what it really needs in
order to flourish, and how to nurture a healthy, positive attitude
toward food. The 60 wholesome, plant-based recipes inside will add
vitality to your daily life and leave you filled with good food and
gratitude.
For more than 20 years, Dreena Burton has been creating plant-based
whole-food recipes. Home cooks know they can trust her recipes to
work-and to be delicious! No more scouring social media, sifting
through food blogs, or flipping through every book on the shelf;
this is a one-stop resource for recipes that are reliable,
flavorful, and healthy. Whether you need weekly staple meals or
want a dish to wow for a special occasion, Dreena's Kind Kitchen:
100 Tried-and-True Plant-Based Recipes has you covered. You'll find
a variety of breakfasts, salads and dressings, small bites, soups,
entrees, and sweets, including: * Lemon Poppyseed Muffins * Wow'em
Waffles * Next-Level Avocado Toast * Potato-Cauliflower Scramble *
Zucchini Fritters * Seasoned Potato Squashers * A-Game Chili *
White Bean Corn Chowder * 'Quicken' Noodle Soup * Truffle-Staled
Nut Cheese * Beyond BEET Burgers * Fiesta Taco Filling * Italian
Ratatouille * 1-Minute Alfredo * Lentil Sweet Potato Meatloaf *
Smoky Ceasar Salad & Potato Croutons * Crackle Blender Brownies
* Charming Apple Crisp * Holiday Dinner Torte * Heavenly Baklava
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.
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