The Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day by David Frenkiel and Luise Vindahl

Search this book for Recipes »
    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: onions; carrots; leeks; fennel; celery; parsley; bay leaves; black peppercorns
    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: chilli powder; canned tomatoes; basil; yellow onions; black peppercorns
    • Categories: Dips, spreads & salsas; Indian; Vegetarian
    • Ingredients: butter
    • Categories: Quick / easy; Cooking for 1 or 2; Vegetarian
    • Ingredients: natural yoghurt; milk
    • Categories: Beverages / drinks (no-alcohol); Vegetarian
    • Ingredients: nuts of your choice; spices of your choice
    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: nuts of your choice
    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: dried beans; onions; carrots; bay leaves
    • Categories: Stocks; Vegan; Vegetarian
    • Ingredients: Medjool dates; store-cupboard ingredients
    • 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 and peach burgers
  • Baked crunchy blackberry oatmeal 1
    • Categories: Breakfast / brunch; Vegetarian
    • Ingredients: blackberries; rolled oats; ground ginger; almond milk; apple syrup; coconut oil; pumpkin seeds; hazelnuts
  • Baked crunchy blackberry oatmeal 2
    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: blackberries; rolled oats; ground ginger; almond milk; apple syrup; coconut oil; pumpkin seeds; hazelnuts; chia seeds
  • Herb & asparagus frittata
    • Categories: Egg dishes; Breakfast / brunch; Gluten-free; Vegetarian
    • Ingredients: eggs; soy milk; green pesto of your choice; spring onions; potatoes; cabbage; asparagus
    • Categories: Salads; Breakfast / brunch; Dessert; Lunch; Gluten-free; Vegetarian
    • Ingredients: cherries; apricots; peaches; plums; redcurrants; unsweetened apple juice; soft goat cheese
  • Flour-free banana and coconut pancakes
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Gluten-free; Vegetarian
    • Ingredients: bananas; eggs; desiccated coconut; blueberries; ground cinnamon; coconut oil
    • 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
    • Categories: Bread & rolls, savory; Breakfast / brunch; Swedish; Vegetarian
    • Ingredients: dried yeast; cumin seeds; cultured buttermilk; wholegrain spelt flour; whole rye flour; linseeds
    • Accompaniments: Sage and walnut pâté
    • 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 flowers; edible dried flowers
    • 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
    • Categories: Breakfast / brunch; Scandinavian; Gluten-free; Vegetarian
    • Ingredients: buckwheat; mixed dried fruits; fresh ginger; cinnamon sticks; cardamom seeds; blueberries; Incan berries
    • Accompaniments: Fig, rhubarb and pear compote
  • show
  • Baked herb and 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: cabbage; grapes; sunflower seeds; herbs of your choice; mint; parsley; pistachio nuts; ground cumin; buckwheat flour; cashew butter; rapeseed oil; lemons; tomatoes; red chillies; garlic; dried oregano; black peppercorns; cooked chickpeas; natural yoghurt; cucumbers; green chillies; cumin seeds
  • Tom kha tofu
    • Categories: Lunch; Main course; Thai; Gluten-free; Vegan; Vegetarian
    • Ingredients: kaffir lime leaves; red chillies; coriander leaves; cherry tomatoes; lemongrass; galangal; coconut milk; oyster mushrooms; white cabbage; firm tofu; limes
    • Categories: Dressings & marinades; Quick / easy; Salads; Lunch; Main course; Gluten-free; Vegetarian
    • Ingredients: broccoli; red onions; pomegranates; raisins; sunflower seeds; natural yoghurt; black peppercorns
    • Accompaniments: Dark Danish rye bread

Notes about this book

  • Eat Your Books

    Also published in the US under the title "Vegetarian Everyday: Healthy Recipes from Our Green Kitchen."

Notes about Recipes in this book

  • Maple-tossed beluga lentil salad

    • milgwimper on June 30, 2020

      This was good. I would suggest adding something bright or add more lemon juice if you skip the Rhubarb. As it gives it a bright and tangy taste. It can be a substantial lunch or dinner on it's own with the lentils, we made them with beluga lentils. The texture was good but a rib sticker.

  • Quinoa, cauliflower and ramsons cakes

    • Astrid5555 on April 29, 2014

      The mixture was very crumbly and did not hold together, so I pressed it into cookie cutters to get some patties which I then transfered to the pan with a big spatula. End result was really delicious!

  • Mascarpone beanotto with oyster mushroooms and spinach

    • VineTomato on October 21, 2017

      What a winner! This was totally delicious. I made a couple of subs: chestnut mushrooms instead of oyster mushrooms, and borlotti instead of cannellini beans. I also left out the white wine as we didn’t have any at home, and added some grated pecorino at the end. Will be making this one again, and again!

  • Quinoa and vegetable chorizo salad

    • VineTomato on May 14, 2017

      We were excited to try out the chorizo sausages, but were disappointed in the flavour. I love both chorizo and the quorn veggie chorizo slices you get in the UK - wanting to try and eat healthier and less processed we thought this sounded ideal. The process of making the sausages was a novel experience and quite a bit of fun. Be warned, they do not look very appetising at all and the cooking process is a little involved. You need cheese cloth and twine to be able to boil the sausages before the frying stage. They came together well, but lacked flavour, even with the smoked paprika I added in addition to the recipe. It was disappointing given the ingredients I expected more flavour. We served with black beans, rice and salad rather than the quinoa salad. I have a few left for the freezer and will probably try this recipe in a couple of weeks. For us, the chorizos are not a do again.

  • Flour-free banana and coconut pancakes

    • cilantrolime on October 20, 2014

      It is too eggy. It's fine if you LOVE eggs,but I find them overpowering. I'd go back to flour pancakes.

  • Hazelnut, aubergine and mushroom parcels

    • WandaA on February 25, 2016

      My husband and I enjoyed this recipe as a side dish. Both our childeren didn't. It has subtle fall flavours but at the same time very full of flavours. It isn't for everybody but if you love earthy dishes this one is a good one. I made the recipe for 4 but it was way too much as a side dish. I couldn't even imagine to fold the right amount in the pieces of paper. You can definitely make a lot more parcels from this recipe than 4.

  • Baked crunchy blackberry oatmeal 1

    • mlhvoss on January 18, 2017

      I only added 1 1/4 C Almond Milk and 1 egg, and walnuts instead of hazelnuts, plus some shredded coconut. Was a delicious and very adaptable recipe

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  • ISBN 10 1742705588
  • ISBN 13 9781742705583
  • Linked ISBNs
  • Published Apr 02 2013
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

David Frenkiel and Luise Vindahl Andersen are the new faces of exciting vegetarian food. Their Green Kitchen Stories blog has a cult following and inspires people around the world to cook super-tasty, healthy vegetarian recipes using only natural ingredients. In The Green Kitchen they will delight meat-eaters and non meat-eaters alike by sharing over 80 of their favourite recipes, which can be enjoyed by the whole family. Using everyday staples from their pantry and combining them with in-season produce, David and Luise tell the stories from their kitchen, and show how easy it is to create nourishing, well-balanced dishes on a daily basis. Whip up some Spinach muffins for breakfast, Warm faro salad for lunch, and Vegetable lasagne with lemon ricotta for a supper to share with friends. Have your cake and eat it too with Frozen pink cheesecake, Cherry and blueberry crumble, Licorice ice cream and more. As well as large dishes, they have an array of soups, salads, juices, small bites and picnic food that are uncomplicated to make but are bold in flavour and will have you wanting more. Start your love-affair with vegetables today with The Green Kitchen. Featuring stylish photographs throughout, this stunning book will show you how easy it is to cook delicious, sumptuous foods that taste great and are good for the body and the soul.

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