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Leon: Fast Vegetarian by Jane Baxter and Henry Dimbleby

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Notes about this book

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Notes about Recipes in this book

  • Puglian bean purée with Padrón peppers

    • Breadcrumbs on March 07, 2016

      p. 127 – This recipe inspired my dish tonight. I followed the recipe’s instructions for preparing the peppers since this was the first time I’ve seen them here in Canada. In addition to the seasonings suggested for the bean purée I also added two small roasted tomatoes and roasted leek (to use up some less-than-prime produce). We loved the purée but the peppers fell a bit flat for us. We’re not big fans of green bell peppers as we find them bitter and unfortunately, the pan searing of these little peppers didn’t impart any sweetness so they just tasted well, like blistered tiny green peppers. The peppers sure looked lovely though. Photos here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9819966

  • Griddled hispi cabbage

    • Foodycat on April 03, 2017

      I forgot to add the garlic but this was really good as an accompaniment to grilled lamb chops.

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  • ISBN 10 1840916109
  • ISBN 13 9781840916102
  • Linked ISBNs
  • Published Mar 03 2014
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Conran Octopus Ltd

Publishers Text

Leon: Fast Vegetarian enables you to make the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets. The philosophy at the heart of this book is about cooking and eating delicious, healthy fast food made from sustainable ingredients. Eating less - or no - meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere. The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.

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