Peas, lentils, and beans are vital ingredients for vegetarian and vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein. Anne-Katrin turns the spotlight on legumes with her fresh green food creations and international recipes for everyday use – be it tasty one-pot, wok, or pan dishes, recipes for the oven, or crisp salads. The useful kitchen tips offer insider knowledge about storage, soaking, cooking times, and utilisation of leftovers, as well as time-saving and nutrient-preserving preparation methods. Apart from a variety of recipes, we get information about cultivating legumes, product reviews, notes about the positive effects on biodiversity, climate and environment, and a seasonal vegetable calendar. A must-have if you like fresh and creative cooking and enjoy healthy yet delicious food. AUTHOR: Anne-Katrin Weber is a chef, nutritional scientist, freelance cookbook author, and food stylist. In her food blog 'veggielicious' she celebrates her love of vegetable cuisine. She believes the future of eating is plant-centric. And with that we strengthen our health while also contributing to the health of our climate and of our planet. SELLING POINTS: . Pulses as protein boosters in a plant-based cuisine . Fresh, green, creative recipes . Green food for the blue planet

Details

ISBN13: 9781911714194
Format: Hardback
Number of Pages: 184
Edition:
Publication Date:
Publisher: Grub Street Publishing
Publication City, Country: London, United Kingdom
Dimensions (cm): 260(H)x195(L)
Weight (gm):

Author Biography

Reviews

"... the recipes themselves offer more detail, lovely photography, and fresh ideas for plant-based food, such as lentil and chocolate granola, beetroot fritters with labneh and quick pickled radish, and lentil and mushroom cottage pie. Weber even manages to sneak beans into desserts, as in her chocolate, hazelnut, and black bean brownies."-- "Publishers Weekly"