Naturally Nourished: Inventive Vegetarian Recipes That Come Together Quickly by Sarah Britton

  • Spring minestrone (page 17)

    from Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients Naturally Nourished by Sarah Britton

    • Categories: Soups; Spring; Italian; Gluten-free; Vegan; Vegetarian
    • Ingredients: gluten-free shells pasta; coconut oil; yellow onions; spring onions; vegetable broth; peas; asparagus; snow peas; butter beans; Swiss chard; parsley
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Notes about Recipes in this book

  • Luxurious cream of mushroom soup with garlic-herb croutons

    • Sleeth on May 14, 2020

      Good mushroom soup. And healthy with using white beans in place of cream. Not wanting it to overpower the mushroom flavor, I used only 1/2 of an onion instead of 3, which seemed like a lot for 4 servings when you also include a leek. Given the difficulty of getting certain ingredients, I used regular milk and canola oil, instead of coconut oil and plant based milks. The suggested garlic-herb croutons are delicious and in danger of all being eaten straight from the pan before they make it onto the soup.

  • Coconut-quinoa coleslaw with minty tahini dressing

    • saarwouters on February 26, 2018

      An ideal way to use up some left over cabbage and kale. The dressing is very tasty and fresh!

  • Terrific tarragon green bean salad

    • Frogcake on October 29, 2017

      A unique and delicious salad recipe. I omitted the peas (forgot to buy) but doubled the green beans. The maple mustard vinegrette was a lovely complement to the chopped tarragon in particular. Wow -never thought to use such a large amount of tarragon in a salad! Would not change anything in this recipe it’s so good.

  • Balsamic-roasted plums with spinach and goat cheese

    • Frogcake on October 28, 2017

      A delicious, unique salad. Plums and balsamic are so compatible! A great fall salad, which I will definitely make again.

  • Smoked lentil tacos with pico de gallo

    • VineTomato on May 17, 2020

      I loved this. Mr VT not so much - he is not a fan of the green lentil. Next time I'll try with puy or beluga lentil.

  • Portobello pizzas

    • VineTomato on August 03, 2018

      Absolutely delicious - all the wonderful Italian flavours without the carbs! I loved the tomato and caper combination. I enjoyed preparing the different elements and then layering them on the mushrooms. I will make this again, but to change it up a bit I will do mozzarella instead of Parmesan - or add burrata right at the end as they come out the oven, oh, yum!

  • One-pot cleansing kichadi

    • VineTomato on November 24, 2019

      Surprisingly good for what is meant to be a cleansing dish. I really enjoyed this, it makes loads and left overs are just as good. I ate this for a few days in a row, and added mushrooms and boiled eggs to keep it from getting too boring.

    • Frogcake on June 14, 2020

      Delicious. My family enjoyed this a lot. I served this as a nourishing side to grilled trout. Would definitely make again.

  • Sweet potato, cauliflower, and coconut casserole

    • Frogcake on May 24, 2020

      So delicious; lovely spices. And the nuttiness of the oat crumble really is wonderful. Definitely will make this again.

  • Grilled eggplant and mushrooms with saucy almond butter noodles

    • MMarlean on March 26, 2019

      Didn't like sauce. Not sure what it needs. Has potential but flavors did not quite work. Sloan, Jenny and I all felt the same.

  • Butter bean ginger stew

    • VineTomato on January 22, 2019

      Super healthy, super tasty. Golden turmeric and warming ginger - the perfect winter antidote. Served with ginger pickled carrots and some raw beetroot for lunch. Feeling virtuous.

  • Cauliflower steaks with chermoula and eggs

    • Sleeth on November 17, 2019

      Delicious and flavorful... made no changes to recipe.

  • Grilled asparagus with lemony goat cheese cream

    • Frogcake on June 14, 2020

      A lovely combination of flavours. I oven-roasted the asparagus. The goat cheese cream turned out perfectly lemony. Will repeat this recipe for sure!

  • Charred eggplant baba ganoush with pine nuts

    • Frogcake on October 28, 2017

      A really basic baba ganoush recipe, which is quite delicious and comes together very quickly.

  • Logic-defying zucchini fries

    • Frogcake on October 28, 2017

      As I’m still working through the last of my zucchini harvest, this was the perfect recipe. And it did not disappoint! Great flavour! Also yummy served with mayo.

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Reviews about this book

  • Ms Marmite Lover

    I like the 'rollover' section at the end of the recipe, in which Britton suggests ways of using up the leftovers from each dish.

    Full review
  • ISBN 10 1911127357
  • ISBN 13 9781911127352
  • Published Jun 15 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Jacqui Small

Publishers Text

This is the follow-up to 2015's much-acclaimed My New Roots! Since then, one of the most common requests author Sarah Britton has received from fans was for wholesome, nutrient-rich, recipes that come together in a snap. Sarah delivers with a host of recipes that can be made with ingredients from the local grocery, not specialty stores. These 100 recipes will inspire you to cook every night! Sarah's back a second time with her signature bright photography and fantastic flavours. Britton shows how to streamline vegetarian cooking with chapters on mains, sides, soups, salads, and snacks (both sweet and savoury). Instructions feature easy cooking techniques that anyone can master, as well as icons for vegan and gluten-free options for quick reference.

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