Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, this book proves that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious!
Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, this book will prove that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious.
Hardcover
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Summary
Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, this book proves that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious!
Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, this book will prove that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious.
Description
Most of us want to eat more vegetables, but are held back by time restrictions, lack of inspiration or cookery know-how. This is a proud celebration of vegetables, providing inspiration on how to eat the rainbow every day in the most tempting ways.
Featuring over 80 vegetarian (and some vegan) recipes arranged according to the seasons, chef and food writer Alice Hart encourages you to make vegetables the star of the plate, and eat what is plentiful at the time.There's a focus on simple cooking methods and humble, familiar ingredients and spices, perfect for enthusiastic cooks and eaters. Try the punchy Smashed New Potato Salad with Blue Cheese and Chicory, a summery, aromatic Pak Choy, Miso and Mushroom Noodle Bowl or the umami-heavy comforting Butternut Puttanesca.With make-ahead elements to speed up meal prep and fad-free advice, Alice shows that, with the right recipe, even a humble cabbage or beetroot can be exciting, surprising and delicious.About the Author
A Leith's-trained chef with over 20 years' experience in the food industry and a former food editor of the seminal Waitrose Food Illustrated Magazine, Alice Hart has authored many successful cookery books, including Alice's Cookbook, Friends at my Table and The New Vegetarian, of which Nigella Lawson wrote 'I feel I could cook from this book every night and have the perfect supper on the table daily'. Alice writes regularly for numerous publications, including the New York Times, the Guardian, The Times, the Telegraph, Olive, Delicious and many more. Drawing on her original degree in physiology, Alice is about to complete a masters (MSc) in applied sports nutrition. She lives in Brighton.
Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, this book will prove that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious. The hunger for thoughtful, wholesome and truly delicious vegetarian recipes is only increasing, especially now that we all know that eating more veg is good for our health - and the planet. In The Magnificent Book of Vegetables , trained chef and food writer Alice Hart shares over 80 tantalising recipes that not only taste great, but will leave you feeling amazing. As a trained nutritionist, Alice knows the importance of vegetable-centric, wholefood eating, but at the same time understands that most of us lead busy lives and shop at our local supermarkets. As such, many of the recipes in this book are uncomplicated yet big on flavour, and really make the vegetable the hero of every dish. Alice shares advice on the best way to plan your shop throughout the seasons so that nothing goes to waste, even suggesting tinned, pickled or frozen swaps where possible. Start the day right with a Green quinoa breakfast bowl, whip up a batch of Kale and potato hand pies with caraway seeds for the park, and warm up a dreary winter's evening with Chard and black bean chilli with Jalepeno-cornbread crust. Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, The Magnificent Book of Vegetables will prove that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious.
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