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Anness Publishing Paperback English
330 Vegetarian Recipes for Health
A fabulous collection of delicious no-meat, no-fish dishes from around the world, all shown step by step in 1600 easy-to-follow photographs
Edited by Nicola Graimes
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The complete guide to vegetarian wholefood ingredients with hundreds of classic and original recipes to choose from. Here are appetizing and inspiring ideas for nutritious breakfasts, simple soups, low-cost family weekday meals, special occasions, side dishes and healthy salads, plus wholesome and filling desserts, cakes and bakes. A comprehensive reference section guides you through the varieties of fruit, vegetables, seeds, pulses, grains, cereals, rice, legumes and dairy products - the vegetarian cook's essential store-cupboard basics. The book includes classic recipes, such as ravioli with ricotta and spinach, and vegetable moussaka; as well as original, contemporary ideas, such as mushroom and okra curry, and roasted vegetables with salsa verde. With glorious photographs, easy-to-read, informative text and enticing, tested recipes, this is the ultimate book of vegetarian wholefood cooking.
The complete guide to vegetarian wholefood ingredients with hundreds of classic and original recipes to choose from. Here are appetizing and inspiring ideas for nutritious breakfasts, simple soups, low-cost family weekday meals, special occasions, side dishes and healthy salads, plus wholesome and filling desserts, cakes and bakes. A comprehensive reference section guides you through the varieties of fruit, vegetables, seeds, pulses, grains, cereals, rice, legumes and dairy products - the vegetarian cook's essential store-cupboard basics. The book includes classic recipes, such as ravioli with ricotta and spinach, and vegetable moussaka; as well as original, contemporary ideas, such as mushroom and okra curry, and roasted vegetables with salsa verde. With glorious photographs, easy-to-read, informative text and enticing, tested recipes, this is the ultimate book of vegetarian wholefood cooking.