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Online Catalogue | Food and Drink | Food and Drink - Fruit and Vegetables, Vegetarian and Vegan
The ultimate in easy comfort food, the baked potato, with crispy skins piled high with delicious toppings, is a perennially popular dinner.Piled-high Potatoes includes not only the best classic potato fillings but also new and creative ways to elevate the simple spud to a dish you could happily serve for family and friends. There are Veggie toppings such as Three Bean Vegan Chilli with Charred Corn or Mushrooms and Tofu with Miso Dressing. Recipes from the Fish chapter range from Mackerel and Horseradish to Maryland Crab. Meat Feasts include Steak and Grilled Cheese or Bacon, Brie and Cranberry or try International toppings such as Tzatziki with Roasted Beetroot and Mint or Saag Paneer with a spiced potato rub. Finishing off with Beyond Baked theres a Giant Hasselback Baked Potato or Florentine eggs baked in skins. Whether you are eating on your own or cooking for friends, this book contains every baked potato recipe you will ever need.
65 nourishing plant-based bowls to energize and fuel your body naturally, from popular Instagrammer and blogger, Real + Vibrant's Sapana Chandra. In this cookbook Sapana offers nutritionally-sound and simple (but so satisfying!) plant-based power bowls to boost your energy and fuel your body. Recipes are arranged seasonally so you can make the most of your area's local bounty and eat fresh food throughout the year. Not strictly for vegans, these recipes will appeal to all who want to include more plant-based meals in their diets. As a certified health coach, Sapana ensures that each bowl contains a balance of healthy fats, complex carbohydrates, and proteins. Plus the yum factor! The recipes in this book honor Sapana's common-sense philosophy for good health: eat real (food) and live well, and you will feel vibrant. Spring bowls include recipes such as White Bean & Rosemary Crispy Potatoes Bowl with a Sun-Dried Tomato Sauce, and Roasted Beet & Citrus Bowl with a Pistachio Citrus Sauce. Summer calls for a Sumac Falafel Bowl with a Roasted Red Pepper Hummus Sauce, and a Blueberry Mango Chia Breakfast Bowl. In fall, you'll find satisfying recipes like Roasted Curried Cauliflower Bowl with a Creamy Turmeric Dressing, and Kale & Persimmon Buckwheat Bowl with a Creamy Cashew Sauce. And in winter when we want to get cosy, there is a Warming Chickpea Coconut Curry Bowl and Mediterranean Buddha Bowl with a Creamy Kalamata Sauce. But let's treat ourselves too! Sapana includes a chapter on ice cream bowls where you can indulge in Blackberry Lavender, Pineapple Black Pepper, or Chocolate Tahini Fudge.
In her first solo cookbook, Chantelle Nicholson shows you how to cook delicious vegan dishes using seasonal and flavoursome plant-based ingredients. Growing up in New Zealand with a vegetable garden influenced her passion for fresh produce and, with her career as a professional chef, she was inspired to develop tasty, restaurant-quality vegan recipes, which feature on the menu at Tredwells, winner of AA's London Restaurant of the Year. In Planted she offers an abundance of these dishes to make at home. Her recipes may look high-end, but they are easy to create in your kitchen and will impress even the most devoted meat- and cheese-lovers. This is not a book about veganism, it is about fantastic and tasty food, made without animal products. It celebrates produce, seasonality and food that tastes good!
In this exciting book they take centre stage as Rich Harris explores the many ways of using them, including pickling, smoking and fermenting, alongside the more traditional roasting and braising.As a chef and committed carnivore, Rich's use of vegetables focuses on flavour, bringing out the natural tastes of vegetables and playing with complementary textures and qualities. His creative and delicious recipes include Miso Glazed Pumpkin, Gnocchi with Caponata and Burrata Cream, as well as Celeriac Rice Pudding with Bramble Compote. Perfect served alone, as a side dish or part of a collection of vegetarian small plates, Rich's recipes show you how to celebrate vegetables in their delicious and varied glory.
Harness every season's flavours with recipes combining fresh produce with lasting staples - clever and delectable vegetarian recipes that can make a real difference to your household budget.Seasonal eating - when done right - is wonderful for your tastebuds, your mind, and your bank account. Forget shopping at discount supermarkets, buying inferior products or cutting back on food; Nicola Graimes, the award-winning vegetarian author, has written a truly inventive and savvy book showing how adopting a vegetarian diet can significantly cut the cost of your shopping.The Thrifty Veggie shows how to seek out the best-value vegetarian meals, focusing on in-season ingredients combined with trusty store cupboard staples, buying in bulk, and making full use of leftovers. Pick up beetroot from a market stall, for example, or from your veg patch, and find brilliant tips and recipes for delicious meals to enjoy with friends and family, using up every edible bit, even the stalks and leaves. Try making the most of seasonal fare with Winter Root, Cheddar & Cider Pie, buying in bulk for the Chipotle Cakes with Chilli & Lime Yogurt, or even revive the handful of leftover beans in the fridge with Last-of-the-Beans Risotto.Complete with brilliant tips and nuggets of information, all the recipes are modern, international and truly mouth-watering.
'Plant-based Paleo certainly delivers on its promise ... its recipes are interesting, healthy and tasty and will bring some variation to your meal time repertoire.' Handmade magazineSources say that before our ancestors learned to hunt, they ate a raw diet comprised of what they could gather in the wilderness. The plant-based diet gave us everything we needed then, and it does now! Plant proteins are easier for the body to absorb than animal proteins. A plant-based diet provides 1015% of calories from protein, a safe intake for a healthy human. When eating a raw diet, nuts, sprouts, seeds, sprouted grains and leafy greens are examples of foods that are especially protein-rich. Recommended calcium intake is more healthfully achieved by eating leafy green vegetables like kale, and other calcium rich non-dairy foods like broccoli, seaweed, sesame seeds, and sprouted quinoa. Plants absorb calcium from soil; animals eat these plants to satisfy their hunger and nutrient needs. A plant-based diet goes straight to the source for healthy, easily absorbed calcium and much more. Jenna has created recipes to be enjoyed at any time of the day. Try Hemp Tabbouleh with Mint and Pomegranate, Kale Caesar Salad, Sweet Potato Gnocchi, Portobello Pizza Caps, Mango-Avocado Rolls, Raw Vegan Taco Salad, Cauli-Pops, Eggplant bacon, Raw Pad Thai, and for a sweet tooth Homemade Coconut Yogurt.
This collection of wow-factor vegetable dishes can all be enjoyed by flexitarians, vegetarians and non-veggies alike.Its time to turn foods that used to be relegated to side dishes into the stars of the show. In this book, chef Mat Follas uses his culinary skill and understanding of flavour to bring together a selection of wow-factor plant-based recipes to be enjoyed by flexitarians, vegetarians, vegans and non-veggies alike. Organized by produce type, there are delicious ways to enjoy everything from roots, squash and brassicas to shoots, stems and funghi. Choose from Smoked Parsnip, Pear & Stilton Salad, Moroccan Roasted Cauliflower, Kale Gnocchi with Kale Crisps, Goats Cheese & Marjoram Ravioli Marinara, Rainbow Chard & Comté Quiche, Artichoke Frittata and Champagne Mushrooms. Vegan substitutions are suggested wherever possible and Mats ingenious recipes for Dairy-free Cheese and Cream and No-egg Mayonnaise make switching out the dairy easy. Mat also shares the secrets of his Chefs Storecupboard - tasty recipes for sauces, relishes, pickles and dressings - designed to give your veggie dishes a flavour boost.
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