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The Vegetarian Year

Vegetarian diets have seen a sharp rise in recent years, however, becoming vegetarian does not necessarily mean wise choices or healthy meals. In The Vegetarian Year, author and vegetarian food expert Jane Hughes explores the possibilities of plant-based foods through 365 nutritionally-balanced and great-tasting dishes. Following natural seasonal rhythms, The Vegetarian Year provides an exciting and diverse menu of classic recipes, modern twists and authentic world cuisines, using the freshest produce available all year round.The clear and concise recipes are suitable for novice and experienced cooks alike. A broad range of dishes that includes quick suppers, show-stopping dinner party centrepieces and satisfying mid-week lunches means that living well, eating healthily, and respecting nature will be easy, enjoyable, and rewarding.
Product Details

Table of Contents

Part 1: Spring Includes: Marinated Daikon salad Pea pakoras Spring greens with Indian-spiced coconut Vegetable and almond paella Rhubarb and mascarpone filo purse Wakame salad Stir-fried asparagus with dates and carrots Lemon oil Herb vinegar Braised lettuce with creamy spring onion dip Tagliatelle with courgette and broccoli Leek quiche Part 2: Summer Includes: Mango and sunflower seed pate Crunchy stuffed courgettes Fritto misto Basque-style piperade Vegan coconut panna cotta Stuffed mushrooms with cracked wheat Courgette fritters Beetroot roasted with basil Herby polenta cakes Barbecued corncobs with garlic sauce Asparagus spears with hollandaise sauce Green pepper souffle omelette Cheese choux buns Part 3: Autumn Includes: Blackberry and feta salad Butternut squash and Gruyere tart Autumn roots glazed in cider Spaghetti baked in parchment parcels Baked brambleberry cheesecake Sun-dried tomato and pumpkin seed pate Thai-style mushroom in endive leaves Mushroom pate with nutmeg and chives Walnut frisee salad Warm Japanese hijik stir-fry Lemon millet with adzuki beans and corn Spinach and ricotta frittata Carrot and chilli pancakes Part 4: Winter Includes: Immune booster salad Cauliflower with tahini dressing Fennel with ginger and orange sauce Baked kale in creamy onion sauce Ligurian chestnut pasta Chilli chocolate chestnut cake Parsnip and apple soup Hot radicchio salad Honey-glazed root vegetable ribbons Celery gratin with white wine and walnuts Chestnut and red wine casserole Cranberry and pear chutney Raspberry cranachan

About the Author

Jane Hughes is the editor of Vegan Life magazine, former editor of the Vegetarian Society's magazine, The Vegetarian, and the author of many vegetarian cookery books including the Collins Gem Guide to Vegetarian Food, The Vegetarian Handbook, The Vegetarian Travel Guide, 100 Vegan and The Adventurous Vegetarian. Jane is also a tutor for the Vegetarian Society's Cordon Vert cookery school and a member of The Guild of Food Writers. ABOUT THE FOREWORD The foreword writer Rose Elliot (MBE) is Britain's foremost vegetarian cookery writer, having written over 60 vegetarian and vegan books that have sold over three million copies and won her popular acclaim all over the world. Rose is a regular contributor to magazines and newspapers, including columns in the Guardian and the UK's only vegetarian monthly magazine, Cook Vegetarian! She has also appeared countless times on both television and radio.

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