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Books > Food & Drink > Vegetarian cookery
AS FEATURED ON THE OBSERVER '20 BEST FOOD BOOKS OF 2019' 'Veggies
like you've never seen them before - Romy is a genius' Jamie Oliver
'Romy cooks with complete heart and joy - her recipes are full of
flavour, comfort and story. Everyone who loves vegetables will love
this' Melissa Hemsley _________ Delicious vegan recipes celebrating
the zaika or 'flavours' of Indian cooking that bring a renewed
spiced excitement to plant-based food. With a foreword by the
Observer Food Monthly's editor, Allan Jenkins, ZAIKA celebrates the
very best of Indian vegan cooking. With over 100 innovative and
exciting curries, side dishes and drinks, vegan recipes have never
been so inviting. Inspired by her heritage, Romy Gill has expertly
written a recipe collection that delivers incredible flavour and is
simple to make. These dishes can be made in a hurry for a quick
supper or leisurely at the weekend. Most importantly, they are a
celebration of great plant-based food and a timely reminder of the
benefits of a vegan diet - both for our health and our planet.
Fresh and original, this cookbook is a must-have for vegan and
non-vegans alike. _________ 'Romy's supreme skills as a chef are
all tied into her generosity of soul. Now she's spreading the luck
in her first book - I can't wait to cook from it' Sheila Dillon,
BBC Radio 4 'Romy's food is bold like her personality! Incredible
flavours full of flair and zing. I'm a huge fan of Romy and her pop
up are always sell out' Ching He Huang
The economy is tough these days. One of the first suggestions
almost any modern economist will make to help save money is to cut
meat out of your diet-- it's expensive. Now, the Shannons have
mapped out a new strategy on how to reduce waste, spend less, and
get more from your kitchen in a way that won't seem dramatic and
limiting and won't skimp on flavor.
The key to making any lifestyle a success is making sure it's
sustainable. That doesn't just mean affordable; it also means
enjoyable. Cutting corners on the bill is not synonymous with
cutting tastiness, quality, or healthfulness. With recipes,
sidebars, and extensive tips on how to stock your pantry and use
ingredients creatively, Annie and Dan show you how to approach your
kitchen anew. Most recipes result in leftover ingredients and
servings and figuring out how to get the most out of what you've
already invested in can be a crucial step to spending less and
getting more.
With recipes like Korean Kimchi BBQ Burgers, Vegan BLT Mac &
Cheez, Sesame & Soy Marinated Mushroom Steaks, and Savannah
Pecan Pie, VEGAN KITCHEN WISDOM has found a way to make eating
vegan both affordable and delicious
The Asian Vegan Kitchen is a collection of recipes from across
Asia, featuring the spices and the many tasty ingredients that have
made these cuisines popular world-wide. It caters to the growing
segment of people of all ages who have chosen to eschew animal
products, yet still want to add some global spice and excitement to
their diet.
There is one big difference between this and many other vegan
cookbooks. These dishes do not use replacement ingredients for
traditional recipes. Instead, author Hema Parekh - a noted teacher
of vegetarian cooking styles in Tokyo - has selected recipes that
were traditionally vegetarian, and have been enjoyed by diners for
decades, even centuries. In doing so, she has had to make only
minor changes, if any, for these recipes to be deliciously
appealing to everyone: vegan, vegetarian or otherwise.
Over 200 dishes have been selected to cover a wide variety of
tastes. Here readers will find vegan-ready recipes for everything
from Japanss sushi to northern Indian curries, from Vietnamese
spring rolls, to red-hot tofu, Chinese-style. Soups, noodle dishes
and some desserts are also included.
The recipes are simple, with detailed explanations. Also included
are over 50 mouth-watering photos and a comprehensive glossary.
Vegan cooking just became a lot more interesting.
A long-time vegetarian, Hema Parekh has been teaching vegetarian
cooking in Tokyo for almost twenty years. She has written two
popular books on vegetarian cooking in Japanese A Touch of Spice
and Indian Vegetarian Cooking and is working on a third.
Parekh has lived in Japan for 27 years.
262 recipes that bring vegetarian cooking to new gastronomic
heights with talk about good food, the art of making fine breads,
and menus designed to make every meal a delight and a celebration
of life.
At last, vegetarian and vegan food Bikers' style! In this brand-new
collection of down-to-earth yet satisfying meat-free dishes, Si and
Dave have gathered together their most hearty and warming comfort food
... that just happen to be vegetarian! Triple tested, with maximum
taste and minimum fuss, these recipes are simply epic.
Si and Dave have been on a mission. They've travelled the world to
discover the very best meat-free recipes that shake off the dull and
add the delicious. There's no meaty sacrifice here, just fantastic food.
From the ultimate veggie curries to the perfect crowd-pleasing tray
bakes, satisfying soups, pastas and pies to a veggie twist on burgers,
barbecues and a banging breakfast brunch, The Hairy Bikers' Veggie
Feasts is bursting with meat-free delights you'll turn to time and time
again, all made with ingredients that can be bought easily and won't
cost the earth.
With savoury favourites like Chilli Bean Bake and Indian Shepherd's
Pie, snacks including Pickled Onion Bhajis and Cheese and Marmite
Scones, and sweet treats like Jammy Dodgers and the ultimate Chocolate
Brownies, this new cookbook will be your meat-free bible.
Si and Dave have made it even easier - and more delicious - to eat meat
free. These recipes are a real turnip for the books ... so get cooking
and enjoy.
Many people bring their lunch to work to save money, time and to
help control what they are eating (with no hidden nasties from
processed shop-bought food), but sometimes it's hard to think of
interesting, nutritious things to make. Sara has come to the rescue
with her vibrant, fun and inspirational approach to lunch boxes.
She concentrates on having 5 clear elements: complex carbs,
protein, fruit and veg, and sprinkles as well as the 5 colours used
in authentic Japanese cooking: red, white, black, yellow and green.
With just a few essential ingredients, you add your extras to
create highly nutritious, vegetarian, colourful boxes of joy. Sara
includes ideas for bento breakfast boxes (Sesame Snap Granola Bento
and Mighty Muesli), 15-minute bento (Busy Days Instant Noodles and
Lazy Tamago Bento), Everyday bento (Red Velvet Quinoa Bento, Green
Theme Bento and Zen Bento) and the Fantasy bento (Starry Sky Bento
and Fairy Jewel Box Bento). With tips on how to stock your bento
store-cupboard and basic ingredients and recipes to get you going,
now is the time for bento to bounce into your breakfast, lunch box,
or even into your dinner parties, filling you with Bento Power!
www.shisodelicious.com @shisodelicious
For food and lifestyle blogger Andrea Duclos (known as Drea to her
friends and followers), "the good life" is a natural, plant based
one. But when she sits down with her husband and their young
daughter, what's on the menu? The quick-to-make, tasty creations in
The Plantiful Table! Here are: Comfort classics made vegan, such as
Mac & Cheese and Shepherd's Pie A world tour of flavors, from
Garam Masala Pancakes to Banh Mi Chay Pea Pesto, Mushrooms with
Crispy Sage, and other amazing "things on toast" Hearty one-pot
dishes, festive Latin American fare, chocolaty treats, smoothies,
and more! This sunny, down to earth cookbook is proof that eating
vegan doesn't mean taking options off the table. Throughout, Drea
gives kid friendly tips so that one meal can feed everyone. Plus,
she takes the guesswork out of reviving leftovers. So, from Drea's
family to yours - large or small, all vegan or not - here are
hearty meals straight from the earth, perfect for your happy home,
every day.
Healthy eating never looked so good!
Henry and Ian are on a mission to help you eat and feel better, using only the power of plants! With 80 delicious, plant-based recipes and nourishing meal plans to help you stay on track whatever your goal, this book is your ticket to a healthier, happier life. Try the fresh flavours of a Zingy Watermelon Salad or their Jammin’ Jambalaya, and indulge in their Not-that-Naughty Burger or a Salted Caramel Apple Crumble with Custard, safe in the knowledge that a healthy diet doesn’t have to mean deprivation.
Packed full of nutrition hacks and lifestyle tips that BOSH! have learnt throughout their journey, BOSH! Healthy Vegan shows you how the power of plants can transform your wellbeing, for good.
In The Green Kitchen, bestselling authors David Frenkiel and Luise
Vindahl share over 100 vegetarian recipes for the family favourites
which feature in their own kitchen every day of the week. From
quick, delicious weekday breakfasts and dinners, to more elaborate
meals for weekend celebrations, this is food that will make you
look and feel great. Start with the staples such as Big-batch
Tomato Sauce, Rice Crepe Batter and Lazy Lentils and you'll have
the building blocks for some standout meals throughout the week.
The weekend recipes are delightfully uncomplicated: from Lemon
Ricotta Lasagne and light yet indulgent Va-va-voom Doughnuts. The
Green Kitchen sets a new standard in modern and inspiring
vegetarian and gluten-free recipes.
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