Green Kitchen at Home: Quick and Healthy Vegetarian Food for Every Day by David Frenkiel and Luise Vindahl

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Notes about Recipes in this book

  • Rainbow flatbreads

    • wjjjww on April 27, 2018

      broccoli is really great. carrot a little sweet.

  • Chia to share

    • wjjjww on April 27, 2018

      keeps well for quick breakfast or dessert. layer with fruit and yogurt.

  • Raspberry mousse and chia parfait

    • wjjjww on April 27, 2018

      raspberry mousse tastes great, but not as pretty as in the book.

  • Mediterranean salad jar

    • wjjjww on June 21, 2018

      Also blueberries subbed for the figs would be yummy.

  • Fifty shades of greens

    • VineTomato on July 05, 2018

      This was one of those recipes I was so excited to try out. The photo in the book is enticing- green, delicious, healthy and vegan! I had many grumbles from Mr VT who did not want ‘coconut’ (really I think it was the greens he didn’t want), but I assured him it would be delicious! Unfortunately not. I deviated slightly skipping the thyme and capers, adding red chilli flakes and swapping Swiss chard for the spinach. The flavour was bland and nothing to write home about. The other disappointment was that by the time I served it, not long after making it the veggies had lost their green and looked rather unappetising.

  • Baked portobello mushrooms in white wine and vegetables

    • VineTomato on November 24, 2019

      I wanted to love this so badly. It smelt absolutely delicious baking away in the oven, but in the end the flavour was a total let down. The instructions are to add 120ml of water along with the white wine - perhaps to up the flavour reduce this to 50 ml and make it stock?

  • Middle Eastern sweet potato wraps

    • VineTomato on January 12, 2019

      I make these often. One of our all time favorite wraps. Genius!

    • lizbot2000 on March 22, 2018

      A nice, easy dinner. Really enjoyed it. The dates in particular were a nice touch.

  • Summer veggie bowl

    • VineTomato on July 01, 2018

      I didn’t really enjoy this salad. I left out the red pepper relish and as I suspected it would not really compliment the other flavours and I’m glad I did although as a result the salad was bland. The tomatoes were a strange addition, I would have choose either strawberries or tomato but not both, they don’t work together. Courgette, lentils and strawberries a lovely combination.

  • Chermoula baked aubergine with spiced chickpeas

    • saarwouters on October 20, 2018

      This was delicious! It says 1 eggplant per person, but I could easily eat 1,5. So maybe add a side dish.

  • Lemon ricotta lasagne for a crowd

    • saarwouters on March 10, 2019

      Excellent vegetable lasagne recipe! Everybody loved it. It is a bit of work but well worth the effort. Followed the recipe, but there was not enough sauce for all the layers (in comparison to the amount of lasagne leaves). So I stacked it a bit differently to make it work. It still turned out great. It was very 'light' for a lasagne dish.

  • Vegan mushroom and lentil burgers

    • saarwouters on March 10, 2019

      These are the first vegetarian burgers we ever made and we loved them! Consistency was good. They really stayed together while baking. And they tasted great too.

  • Mushroom, goat's cheese, pear and walnut fettuccine

    • lizbot2000 on February 02, 2018

      Really easy and tasty. A good weeknight meal - only takes as long as it takes to cook the pasta, really. Minimal chopping, too. Used white balsamic for the drizzle, which was awesome.

  • Mediterranean tray-bake with halloumi chunks

    • lizbot2000 on May 23, 2018

      Ahhhhhhh why is halloumi so good? ?? I added cauliflower because roasted cauliflower is up there with halloumi in the ranks of things that are the most delicious. Used white balsamic and an insane amount of olive oil (probably too much). No olives. Was awesome.

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Reviews about this book

  • Eat Your Books

    David Frenkiel and Luise Vindahl will have you making more healthy vegetarian food every day.

    Full review
  • Tinned Tomatoes

    It's full of comforting home cooking that's easy for anyone to make. I particularly like their Fridge Favourites chapter...

    Full review
  • ISBN 10 1784880841
  • ISBN 13 9781784880842
  • Published Apr 20 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom, United States
  • Publisher Hardie Grant

Publishers Text

In Green Kitchen at Home, bestselling authors David Frenkiel and Luise Vindahl share over 100 vegetarian recipes for the family favourites which feature in their own kitchen every day of the week. From quick, delicious weekday breakfasts and dinners, to more elaborate meals for weekend celebrations, this is food that will make you look and feel great.

Recipes are smartly composed so they are easy to make, featuring prep and cook times as well as helpful tips along the way. Start with the staples such as Big-batch Tomato Sauce, Rice Crêpe Batter and Lazy Lentils and you'll have the building blocks for some standout meals throughout the week. The weekend recipes take a little more time to prepare but are delightfully uncomplicated: from Cauli Fish and Chips their fun, vegetarian take on fish and chips to a comforting Lemon Ricotta Lasagne and light yet indulgent Va-va-voom Doughnuts, they are most definitely worth the effort.

With stunning photography and food styling, as well as charming personal anecdotes, Green Kitchen at Home sets a new standard in modern and inspiring vegetarian and gluten-free recipes. This is a cookbook you will refer to time and time again.



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