You don’t have to eat meat and fish to enjoy delicious food.
Learn how to create stunning dishes using fresh vegetables and fruit with this collection of modern vegetarian recipes. Breakfast and Brunch features French Toast Stuffed with Bananas and Berry Compote—perfect for lazy Sunday mornings. Appetizers and Snacks such as Spicy Corn Cakes with Avocado Salsa are perfect for sharing. Learn how to make Dips, Salsas, and Sauces with the freshest ingredients—try Apple, Celery, and Mint Salsa. Soups and Salads includes a hearty Warm Salad of Pearl Barley with Mushrooms and Walnuts. Seasonal vegetables come into their own in Main Dishes. Try Carrot and Leek Tart with a Balsamic Reduction. Enjoy sumptuous desserts such as Individual Hazelnut Meringues stuffed with Cream and Seasonal Fruit. With plenty of tips on what to stock in your pantry and how to store vegetarian staples such as grains, beans and legumes, The Vegetarian Pantry includes everything you need for the very best vegetarian cooking.
|Publisher:||Ryland Peters & Small|
|Product dimensions:||7.70(w) x 9.40(h) x 1.00(d)|
About the Author
Chloe Coker grew up in a vegetarian household and is passionate about encouraging people to cook with and enjoy local, seasonal food. Previously a lawyer in the city, she turned her passion into a profession and retrained as a chef at Leiths School of Food and Wine. In 2009 she launched her own business www.chloecoker.com.
Jane Montgomery had a previous career in advertising but turned her creative flair to her love of food and trained with Chloe at Leiths School of Food and Wine. Since then she has spent time cheffing and cooking for private clients as well as teaching classes.
Table of Contents
Breakfast and Brunch 12
Small Bites 28
Dips, Salsas and Sauces 50
Soups and Salads 68
Main Dishes 92
Sweet Treats 118