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Books > Food & Drink > Vegetarian cookery
Delicious Food For Less. Minimum fuss, maximum flavour, fully vegan
and all for GBP1 per person. Miguel Barclay's One Pound Meals,
became the bestselling debut cookbook of 2017. Vegan One Pound
Meals, his fourth book in the series focusses on vegan recipes,
with Miguel showing just how accessible it can be to eat vegan
meals on a budget, with each recipe costing just GBP1 per portion.
You might think that it's expensive to change your diet to a vegan
one, but Miguel will show you that it's entirely do-able on a tiny
budget. Once again, through his ingenious recipes, he will bring
delicious food to your table without the expense. There's over 85
recipes to choose from, including: * Sweet Potato Katsu Curry *
Golden Syrup Broccoli Noodles * Mac & No Cheese * Sticky
Aubergine Bao * Black Bean Meatballs * Vegan Sausage Rolls *
Mexican Stuffed Peppers * Oothappam Indian Crumpets Miguel
Barclay's new recipe book, GREEN ONE POUND MEALS, is available for
pre-order now!
In an age of highly processed foods and more and more people with
food allergies and intolerances, interest in local and organic
foods and healthy eating is skyrocketing. This is where Living Off
the Land - Ireland's Kitchen comes in. The Connemara region of
Ireland is one of the country's most picturesque areas. Oscar Wilde
once called it "a savage beauty." With its rugged hills,
postcard-pretty heaths and moors, and rocky western coastline, it
offers a variety of impressive landscapes. Here, it is still
possible to live in harmony with nature and make use of the natural
resources and native crops the land provides. This volume takes you
to the Screebe House, a historic manor in western Ireland famous
for its hospitality, comfort, and outstanding cuisine, and shows
how you can use local products to create outstanding dishes with
just a bit of cooking skill. Along with classics like a full Irish
Breakfast and afternoon scones, you can cook mussels, clams,
cockles, scallops, rack of lamb, and learn all about Irish cheeses.
Breathtaking landscape photographs from the region round out the
book perfectly and sweet you away on a dream trip to the west coast
of Ireland.
Who knew vegetables could taste so good? Vegan powerhouses Isa
Moskowitz and Terry Romero bring a brand new edition of this
beloved vegan cookbook to celebrate its 10th anniversary. You'll
find 25 new dishes and updates throughout for more than 250 recipes
(everything from basics to desserts), stunning color photos, and
tips for making your kitchen a vegan paradise. All the recipes in
Veganomicon have been thoroughly kitchen-tested to ensure
user-friendliness and amazing results. Veganomicon also includes
meals for all occasions and soy-free, gluten-free, and low-fat
options, plus quick recipes that make dinner a snap.
New York Times and USA Today Bestseller "Eat food, not too much,
mostly plants." With these seven words, Michael Pollan-brother of
Lori, Dana, and Tracy Pollan, and son of Corky-started a national
conversation about how to eat for optimal health. A decade later,
the value of a plant-based diet is widely accepted-and yet for many
people, easier said than done. So what does choosing "mostly
plants" look like in real life? In families where not everyone is
on the same vegetarian page the word "mostly" is key. The point
isn't necessarily to give up meat entirely but to build a diet that
shifts the ratio of animal to plants to create delicious-and
nutritious-meals sure to appeal to everyone. There has never been a
better time to cook with vegetables-and to move plants to the
center of the American plate. Even if plants weren't the better
choice for your health, they make the case for themselves purely on
the basis of deliciousness. This approach to eating-also known as a
flexitarian diet-strikes the best balance on our plates between
flavor and pleasure, and nutrition and sustainability. In Mostly
Plants, readers will find inventive and unexpected ways to focus on
cooking with vegetables-dishes such as Crispy Kale and Potato Hash
with Fried Eggs; Tandoori Chicken and Vegetable Sheet Pan Supper;
Salmon Farro Bowl; and Roasted Tomato Soup with Gruyere Chickpea
"Croutons". Here are recipes that keep the spotlight on the
vegetables, at a time when the quality of fresh produce has never
been better. In Mostly Plants readers will find recipes that
satisfy or can be adapted to almost all dietary needs; vegetarian,
vegan, gluten free, and dairy free. And the best part: many of
these dishes can be on the table in 35 minutes or less! With
skillet-to-oven recipes, sheet pan suppers, one-pot meals and more,
this is real cooking for real life: meals that are wholesome,
delectable-and mostly plants.
Most vegan dessert books run the gamut of tried-n-true cookies,
cupcakes, and pies. At her East Coast confectionery shops, Lagusta
Yearwood takes vegan sweets to the next level. Sweet + Salty
features over 100 luscious and imaginative recipes for caramels,
chocolates, bonbons, truffles, and more for anyone looking to make
their own vegan confections. With everything from the most basic
caramel to bold, arresting flavors incorporating unexpected spices
and flavors such as miso caramel sauce, thyme-preserved lemon
sea-salt caramels, matzo toffee, and more, Sweet + Salty is a
smart, sassy, completely innovative introduction to vegan
confections.
'Josh Katz cooks in technicolor. [There is an] interplay of smoke
and cumin and paprika; of sugar syrups and rose and pomegranate; of
great cuts of meat, and sturdy vegetables surrendering themselves
to the fire.' - Jay Rayner Eating vegetables doesn't need to be
boring. In fact, it can be the most joyful and satisfying way to
eat. Fresh vegetables - paired with bold flavours and cooked with
care - can be made the hero of every dish. In Berber&Q: On
Vegetables, there are countless options for how to cook every type
of veg, from a quick scorch in the pan and a flash of heat from the
grill, to a low and slow roast, as well as methods for how to
season and flavour using simple marinades, dustings of spice and
deliciously moreish sweet and sour dressings. Taking inspiration
from his travels, from London to North Africa and through to the
Middle East, Josh's flavour combinations are unusual and create
memorable dishes that everyone will enjoy. And with conventional
cooking methods included for every dish, there is no reason not to
try something new. Featuring over 100 recipes, there are endless
possibilities for how to transform everyday vegetables into
delicious, easy to prepare dishes that don't compromise on flavour.
Don't run. Don't hide. Vegan cookies are going to invade your
cookie jar, one delicious bite at a time. Join award-winning bakers
Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit
cookbook V"egan Cupcakes Take Over the World") as they continue
their world-domination mission--with dairy- and egg-free batches of
everyone's favorite treats.
"Vegan Cookies Invade Your Cookie Jar" includes more than 100
irresistible recipes for cookies, bars, biscotti, brownies, and
more. Discover festive desserts that are sure to impress family and
friends at any occasion, from birthdays to bake sales. Or simply
tempt yourself with:
- Magical Coconut Cookie Bars
- Chocolate Chip Cream Cheese Brownies
- Peanut Butter Crisscrosses
- NYC Black & Whites
- Key Lime Shortbread Rounds
- Call Me Blondies
- Macadamia Lace Cookies
Throughout the book, Isa and Terry share their best mixing,
baking, and decorating techniques and tackle age-old cookie
conundrums. Learn the secrets of vegan-izing name-brand favorites
(Nutter Betters, anyone?), whipping up gluten-free batches, and
even making cookies you can eat for breakfast. When vegan cookies
invade your cookie jar, it's yummy to give in
With 140 recipes for delicious non-dairy milks, basic pastries,
warming soups and mains, salads, pasta, rice, noodles and sweet
things, Easy Vegan has your vegan options covered. It's packed with
advice on how to 'veganise' a recipe by swapping out key
ingredients for plant-based, healthier alternatives, without
compromising on taste or flavour. It's the perfect starter manual
for health-conscious would-be vegans and everyone keen to
incorporate more plant-based food in their diet.
In But I Could Never Go Vegan!, Kristy Turner proved that anyone
can do it - with recipes that overturn common excuses, from "Vegan
cooking is too hard" to "I could never give up cheese!" But cooking
vegan for the whole family presents its own challenges ...or does
it? Now, the 125 recipes in But My Family Would Never Eat Vegan!
will leave even the most skeptical relatives begging for more. Like
its predecessor, each chapter tackles a different objection: Don't
have time to cook elaborate dinners? Try an easy weeknight
solution: Quick Cauliflower Curry. Worried about satisfying the
"meat and potatoes" eaters? Try Lazy Vegan Chile Relleno Casserole.
Cooking for picky eaters? Try the ever-adaptable BLT Spring Rolls
with Avocado. Turner's cheeky, inviting tone and satisfying,
easy-to-follow recipes make it more possible than ever for families
to dine happily together!
How do we perceive flavour? How can understanding the senses help
us to make better tasting meals? Wake up to creamy avocado with
fragrant orange pepper seasoning and green Tabasco dressing, snack
on sweet and citrusy carrot and lime leaf kebabs and curl up with a
warming bowl of butternut squash and spinach curry. An alternative
way of looking at food, Cooking for the Senses introduces
neurogastronomy and explains how understanding smell, taste and our
other senses can be the key to making tasty, healthy food in your
own kitchen. The authors explain the science of flavour and provide
guidance on how to train your palate and be more mindful in the
kitchen. This cookbook will inspire you with a practical flavour
guide to a wide range of plant ingredients, and over 100 delicious
vegan recipes for everyone that reflect neurogastronomy in action.
Seasoned with tales of the authors' own culinary experiences, this
first book on neurogastronomy for the home cook is bursting with
flavour.
We all know the state of panic. It's your turn to host the whole
family for the holidays, which means dozens of people, so you're
already stretched thin. And then you find out that so-and-so's new
boyfriend is vegan! Luckily for you, this book is a foolproof guide
to making plant-based meals for the holidays. You could start your
guests with a round of blinis and faux caviar. Then, when they're
getting snacky, bring out the arancini and dairy-free aioli. When
you're laying out the big dinner spread, you can offer your vegan
guests tempeh and mashed sweet potatoes, stuffed pumpkin, and many
more devilishly starchy options. Then, for dessert, roll out the
chocolate truffles, a black forest cake, fruit pies, and more!
Plus, who even needs meat or animal products, when you're
surrounded by your friends and family.
Ready to try a diet that s greener, healthier, and better for the
planet? Stuff Every Vegetarian Should Know is the perfect easy and
approachable guide to the world of eating, cooking, and living
meat-free. Featuring chapters on everything from choosing the right
meat substitutes and building a complete protein to eating out
while veggie and troubleshooting the help, I m still hungry! stage,
this pocket-sized guide s tips and tutorials will take you from
wannabe veggie-lover to vegetarian extraordinaire. Plus, sample
shopping lists, health benefits of going meatless, and recipe ideas
to keep you on the right track for a long and healthy! vegetarian
life.
For anyone who might be thinking of stepping into the strange and
challenging vegan world of yeast flakes and cauliflower wings, The
Bluffer's Guide to Veganism ensures that you will become an instant
expert on strictly animal free diets (and wardrobes).
A student cookbook with a difference, The Hungry Student Vegetarian
not only gives more than 200 quick and cheap meat-free recipes that
are so tasty, even hardened carnivores will keep turning up for
dinner. There are also indispensable tips on budgeting, lunchbox
ideas, healthy eating and how to get creative with leftovers. With
chapters dedicated to Bring on Brekky, Comfort Food, Roasted and
Baked, Made in a Flash and All the Carbs, there are opportunities
for impromptu parties, end of the month budget creations and
comfort foods for one. All the recipes in this book are balanced
for a healthy vegetarian diet, and they each have an affordability
stamp to help with budgeting as well as detailed instructions to
make them accessible to even the most novice cook. Forget the
textbooks, this is the only book you'll ever need to get through
your first year!
An inspiring and abundant collection of vegetarian recipes free
from meat, dairy and eggs, suitable for friends and family.
Beautifully illustrated, with room for notes, this book offers good
food, insights into nurturing the body, and celebrates the sacred
art of creating food to share. The Mystic Cookfire contains more
than 280 tried and tested family-favourite recipes. Created by a
life-long vegetarian, this book is sure to please palates new to
cooking without animals, and those who've long been celebrating
this natural way of eating.
'Harris's strength is in providing recipes to feed a crowd, from
shareable salads to loaded, sticky-fingered flat-breads. This is
vegetarian food but not as we know it' - the Daily Telegraph In
this exciting book they take centre stage as Rich Harris explores
the many ways of using them, including pickling, smoking and
fermenting, alongside the more traditional roasting and braising.
As a chef and committed carnivore, Rich's use of vegetables focuses
on flavour, bringing out the natural tastes of vegetables and
playing with complementary textures and qualities. His creative and
delicious recipes include Miso Glazed Pumpkin, Gnocchi with
Caponata and Burrata Cream, as well as Celeriac Rice Pudding with
Bramble Compote. Perfect served alone, as a side dish or part of a
collection of vegetarian small plates, Rich's recipes show you how
to celebrate vegetables in their delicious and varied glory.
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Vegetarian North of England
- 600 Places to Scoff, Quaff, Shop & Drop Veggie in Cheshire, Cumbria, Co. Durham, Isle of Man, Lancs, Lincs, Manchester, Merseyside, Northumberland, Notts, Tyne & Wear, Yorkshire
(Paperback)
Alex Bourke, Ronny Worsey
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R310
R284
Discovery Miles 2 840
Save R26 (8%)
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Ships in 9 - 17 working days
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Reboot dessert with these 75 gluten-free and vegan treats! Just
because you're vegan and gluten-free doesn't mean you can't
indulge! With these 75 recipes, Heather Saffer reinvents your
favorite desserts--and they're super-simple to make and
irresistibly delicious. You'll find treats that take less than 20
minutes to prepare, ones with only three basic ingredients, and
others that require absolutely no baking at all. The mouthwatering
choices range from Tiramisu Trifle, Cookies and Cream Donuts, and
Salted Caramel Pumpkin Spice Cupcakes to Apple Pie Taquitos,
Blueberry Lemon Cheesecake, and Chocolate Molten Cupcakes--so
you'll always have something to satisfy your sweet tooth.
Are you under the impression that vegetarians cant have fast food?
On the contrary! This exciting new cookbook offers more than 80
quick and easy veggie recipes from Manchego quesadillas and TexMex
burgers to tomato-cinnamon fries and No Tuna Sandwich. This is the
book of vegetarian food for those in a hurry, and the handy vegan
traffic light indicators red for vegetarian; yellow for vegan
adaptation and green for vegan make it easy to find vegan options
just as quickly.
The hosts of the vegan cooking show The Post Punk Kitchen are back
with a vengeance -- and this time, dessert. A companion volume to
Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a
sweet and sassy guide to baking everyone's favorite treat without
using any animal products. This unique cookbook contains over 50
recipes for cupcakes and frostings -- some innovative, some
classics -- with beautiful full color photographs. Isa and Terry
offer delicious, cheap, dairy-free, egg-free and vegan-friendly
recipes like Classic Vanilla Cupcakes (with chocolate frosting),
Crimson Velveteen Cupcakes (red velvet with creamy white frosting),
Linzer Torte Cupcakes (hazelnut with raspberry and chocolate
ganache), Chai Latte Cupcakes (with powdered sugar) and Banana
Split Cupcakes (banana-chocolate chip-pineapple with fluffy
frosting). Included also are gluten-free recipes, decorating tips,
baking guidelines, vegan shopping advice, and Isa's true cupcake
anecdotes from the trenches. When Vegan Cupcakes Take Over the
World, no dessert lover can resist.
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