Vegetables Please: The More Vegetables, Less Meat Cookbook
Format: PDF / Kindle (mobi) / ePub
Vegetarians, meat-lovers, and anyone seeking to add more vegetables to their diet will all find inspiration in this vegetable-centric cookbook.
Vegetables Please: The More Vegetables, Less Meat Cookbook presents more than 200 vegetarian recipes for breakfast, lunch, dinner, and dessert, proving that home chefs don't need to include meat to make a delicious and satisfying meal. Readers will also discover helpful produce tips, quick ideas for vegetable basics, and even advice on which meats could pair well with certain dishes.
cheese (optional) OPTIONAL FISH 10oz (300g) skinned salmon ﬁllet, cut into cubes lemon wedges, to serve 109 Pasta, noodles, and rice Green peas pilau SERVES 4 PREPARATION 10 MINS, PLUS SOAKING TO COOK 20 MINS Always use the right amount of water for pilau rice so it is all absorbed when the rice is done. This dish is great served with cucumber raita, a side salad, and naan bread. INGREDIENTS 14oz (400g) Basmati rice 5 tbsp butter or ghee 1 tsp cumin seeds 1 ⁄2 tsp cloves 1 cinnamon leaf
virgin olive oil OPTIONAL MEAT As the eggs are cooking, grill the asparagus spears in a hot grill pan with oil for 4–6 minutes until tender, seasoning with salt and pepper while cooking. 5 8 strips bacon omit the grilled asparagus and grill the bacon strips until golden. Serve with the pancakes and eggs. IF ADDING MEAT, 131 Pan-fries and fritters Parsnip and walnut pancakes with maple butter MAKES 8 PREPARATION 20 MINS TO COOK 30 MINS These are perfect for breakfast or brunch. For
speed, cook and purée the parsnips the night before so that they are ready for making the pancakes in the morning. INGREDIENTS 1 large parsnip (approx. 8oz/225g), cut into small chunks salt ¾ cup self-rising ﬂour 1 tsp baking powder 2 tbsp granulated sugar 1 large egg 1 cup milk 2oz (60g) walnuts, ﬁnely chopped sunﬂower or vegetable oil, for frying For the maple butter 3 tbsp butter 3 tbsp maple syrup Cook the parsnips in lightly salted boiling water for about 10 minutes or until soft. Drain
PREPARATION 10 MINS TO COOK 15 MINS This is a mild dish, but can be made spicier if preferred. Avoid boiling it after adding the yogurt or it will curdle. A yogurt curry is best eaten with rice. Heat the oil in a large saucepan and add the mustard seeds. As they begin to pop, add the fenugreek seeds. Then add the garlic, dried chiles, and curry leaves and sauté for 1 minute. Add the shallots, green chiles, and ginger and cook, stirring occasionally, until the shallots turn brown. 1 Add the
⁄2oz (125g) young peas, shelled scant 1oz (25g) toasted pine nuts salt and freshly ground black pepper 1–2 tbsp mayonnaise, plus extra for spreading 5 ﬂour tortillas, halved handful of pea shoots In a large bowl, mix together the zucchini, spinach, lemon zest and juice, peas, and pine nuts. Season with salt and pepper, then moisten with a little mayonnaise. 1 Heat a dry frying pan over high heat. Add the tortilla halves, 2 at a time, and toast for about 15 seconds on each side. Set aside the