Vegetarian Everyday: Healthy Recipes from Our Green Kitchen by David Frenkiel and Luise Vindahl

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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: onions; carrots; leeks; fennel; celery; parsley; bay leaves; black peppercorns
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    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: canned tomatoes; basil; yellow onions; black peppercorns; dried red pepper flakes
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    • Categories: Dips, spreads & salsas; Indian; Vegetarian
    • Ingredients: butter
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    • Categories: Quick / easy; Cooking for 1 or 2; Vegetarian
    • Ingredients: milk; yogurt
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    • Categories: Beverages / drinks (no-alcohol)
    • Ingredients: nuts of your choice; spices of your choice; oat groats
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    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: nuts of your choice; seeds of your choice
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    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: dried beans
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    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: dried beans; onions; carrots; bay leaves
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: Medjool dates; store-cupboard ingredients
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    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: apples
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    • Categories: Sauces, general; Side dish; Vegan; Vegetarian
    • Ingredients: spring onions; tomatoes; apple cider vinegar; raisins; bananas; tomato purée; sweet paprika; whole cloves; cinnamon sticks; bay leaves; red-skinned apples; black peppercorns
    • Accompaniments: Portobello & peach burgers
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  • Baked crunchy blackberry oatmeal 1
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: blackberries; rolled oats; ground ginger; almond milk; apple syrup; coconut oil; hazelnuts; green pumpkin seeds
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  • Baked crunchy blackberry oatmeal 2
    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: blackberries; rolled oats; ground ginger; almond milk; apple syrup; coconut oil; hazelnuts; chia seeds; green pumpkin seeds
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  • Herb & asparagus frittata
    • Categories: Egg dishes; Breakfast / brunch; Italian; Gluten-free; Vegetarian
    • Ingredients: eggs; potatoes; cabbage; asparagus; oat milk; basil pesto; green onions
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    • Categories: Salads; Breakfast / brunch; Dessert; Lunch; Gluten-free; Vegetarian
    • Ingredients: cherries; apricots; peaches; plums; redcurrants; unsweetened apple juice; soft goat cheese
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  • Flour-free banana & coconut pancakes
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Gluten-free
    • Ingredients: bananas; eggs; blueberries; ground cinnamon; coconut oil; shredded coconut
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    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Cooking for 1 or 2; Gluten-free; Vegan; Vegetarian
    • Ingredients: apples; avocados; Brazil nuts; mung bean sprouts; fresh ginger; dried nettles; mint; lemons
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    • Categories: Bread & rolls, savory; Breakfast / brunch; Swedish; Vegetarian
    • Ingredients: dried yeast; cumin seeds; cultured buttermilk; wholegrain spelt flour; whole rye flour; flaxseeds
    • Accompaniments: Sage & walnut pâté
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    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: rolled oats; rolled rye; nuts of your choice; coconut flakes; coconut oil; mixed dried berries; seeds of your choice; spices of your choice; liquid sweetener of your choice; edible dried flowers; dried berries of your choice
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    • Categories: Egg dishes; Breakfast / brunch; Cooking for 1 or 2; Vegetarian
    • Ingredients: eggs; almond milk; ghee; cottage cheese; ground cinnamon; pumpkin seeds; red-skinned apples
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    • Categories: Breakfast / brunch; Scandinavian; Gluten-free; Vegetarian
    • Ingredients: buckwheat; mixed dried fruits; fresh ginger; cinnamon sticks; cardamom seeds; blueberries; Incan berries
    • Accompaniments: Fig, rhubarb & pear compote
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  • Baked herb & pistachio falafel
    • Categories: Dips, spreads & salsas; Dressings & marinades; Fried doughs; Lunch; Main course; Small plates - tapas, meze; Snacks; Lebanese; Middle Eastern; Gluten-free; Vegetarian
    • Ingredients: grapes; sunflower seeds; herbs of your choice; mint; parsley; pistachio nuts; ground cumin; buckwheat flour; cashew butter; lemons; tomatoes; red chillies; garlic; black peppercorns; cooked chickpeas; cucumbers; green chillies; cumin seeds; yogurt; oregano; white cabbage
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  • Tom kha tofu
    • Categories: Lunch; Main course; Thai; Gluten-free; Vegan; Vegetarian
    • Ingredients: kaffir lime leaves; red chillies; cherry tomatoes; lemongrass; galangal; coconut milk; oyster mushrooms; white cabbage; firm tofu; limes; cilantro
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    • Categories: Quick / easy; Dressings & marinades; Salads; Main course; Lunch; Gluten-free; Vegetarian
    • Ingredients: broccoli; red onions; pomegranates; raisins; sunflower seeds; black peppercorns; yogurt
    • Accompaniments: Dark Danish rye bread
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Notes about this book

  • Eat Your Books

    Also published in the UK and Australia under the title "The Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day."

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  • ISBN 10 0847839605
  • ISBN 13 9780847839605
  • Published Apr 30 2013
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Rizzoli International Publications
  • Imprint Rizzoli International Publications

Publishers Text

A fresh, seasonal take on vegetarian cooking—for the whole family. When David Frenkiel and Luise Vindahl got married, they decided to make a concerted effort to cook truly healthy food in their home together. When their daughter came along, this became even more important. They knew they wanted to stick to vegetarian, but they also knew the food had to be delicious, enticing, and wholesome. In this book they share recipes for families that they have developed in the past four years. Vegetarian Everyday is filled with innovative ideas for using nutritious whole ingredients in new ways. For instance, the authors use broccoli to create pesto, make a pie crust from ground almonds, and brighten up mushroom burgers with grilled peaches. Some of their most beloved recipes are Watermelon Gazpacho, Black Quinoa and Kale Salad, Potato Pizza with Black Olives, Mushroom and Hazelnut Loaf, and Frozen Pink Cheesecake. Because the recipes generally avoid dairy, refined flour, and sugar, this book provides plenty of inspired dishes for those with gluten and other allergies. Bursting with color and flavor, this is vegetarian cooking that the whole family can love.

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