Little Green Kitchen: Simple Vegetarian Family Recipes by David Frenkiel and Luise Vindahl

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Notes about Recipes in this book

  • Tofu cashew masala

    • eeeve on February 06, 2020

      Added a red pepper with the onions and used coconut yoghurt as that needed using up. Tasted nice, though I preferred it before everything was blended up. Only had 280g pack of tofu (not 400g) which was plenty. It was quick, easy and nice enough to eat on a weeknight, but not very memorable, and I found the leftovers a bit 'lacking'. Whether that's because I used coconut yoghurt and not cream, I don't know. But if I make this again, I'd probably skip the blending.

    • Boffcat on May 08, 2019

      Having made this with both cream and with cashews, I have to sheepishly confess that I think the cream-based version wins the taste test. Nonetheless, both versions are good and gratifyingly simple. I added cauliflower florets, which worked well.

  • Creamy broccoli pasta

    • eeeve on June 06, 2020

      Delicious! We made the creme fraiche version, omitted lemon due to lack thereof, and used grated cheddar instead of parmesan. The 3yo wouldn't touch it (won't eat sauces), but DH and I thought it was great, especially with a drizzle of hot sauce. Used wholemeal pasta, but probably worth using red lentil pasta for visual impact, as per the picture.

  • Oat and courgette pang cakes

    • eeeve on May 20, 2020

      Loved these. Used spinach instead of courgette which gave the pancakes a great colour. The mix was a bit too dry for my blender, so added a couple more tbsp of milk and then everything was go. They were quick to make, but the frying part took much longer than the five minutes claimed.

  • Seed cakes with carrot and apricots

    • Boffcat on May 08, 2019

      These both looked and tasted like bird food. The best use I could find for the finished product was to blitz them into smoothies for a protein hit. Not one to repeat!

  • Chocolate chickpea spread

    • eeeve on May 29, 2020

      Not sure about this one. The thought of getting chickpeas into the 3yo while passing it off as chocolate spread seemed too good to be true - she doesn't like it. The chickpea flavour is still rather pronounced, and due to not owning a food processor, I made this in the blender which left the spread slightly gritty. I must confess, I'm not overly keen on the spread myself (though it is nice with a bit of coarse salt sprinkled on), DH doesn't like it either, so I probably won't make this again for now (but might try again some time later).

  • Black bean brownie bites

    • eeeve on June 07, 2020

      Not bad! One wouldn't know that there are beans in there. I added the optional three tbsp of maple syrup and we all conceded that the brownies could be sweeter (might add a little bit of sugar next time). Taste wise, I think it's more a chocolate cake than a brownie, but I would make this again!

  • Jam and sunflower thumbprints

    • eeeve on February 15, 2021

      We liked these, the 4yo enjoyed making the thumbprints and filling with jam. Used only half the amount of sunflower seeds; we omitted the step of rolling the dough balls in chopped seeds to cater for the 4yo's preferences. Also used the whole egg, not just the yolk. For jam filling we used homemade plum compote and lemon curd (which didn't work well - bubbled over and/or soaked into the cookies). I thought the cookies taste quite rich, with butter and the amount of sunflower seeds. Might try and replace butter with oil next time. DH can't get enough of them!

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Reviews about this book

  • Eat Your Books

    Little Green Kitchen shares dishes that will appeal to the whole family equally - adults and children, vegetarians and carnivores. Fun, flavor-filled and tempting!

    Full review
  • ISBN 10 1784882275
  • ISBN 13 9781784882273
  • Published May 07 2019
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries Australia, United Kingdom
  • Publisher Hardie Grant

Publishers Text

This book is part of our EYBDigital platform. Buy the book before 9/30/2019 and you get digital access to the complete book on EYB. Read more in our Help pages

David, Luise and their three kids are a family who love to cook together. But like most families, they still struggle to get a nutritious and delicious meal on the table every night, that also satisfies their hunger for creative, globally-inspired food. Take your own inspiration from their quest to bring joy back to the dinner table: whip up a batch of Friday Night Hulk Burgers and Sweded Fries (made with spinach, quinoa, oats and peas), or Stuffed Rainbow Peppers with black rice, feta, raisins, pistachios, cinnamon and beans.

This latest collection from the beloved duo behind the Green Kitchen Stories blog will include 50 recipes, each with an 'upgrade' option to make meals even more interesting for adults (e.g. top with a poached egg/kimchi/more herbs or serve with a chermoula sauce/side salad, quinoa instead of pasta). All of the dishes are veggie-packed, colorful. kid friendly and simple—with most including less than 8 ingredients and taking under 30 minutes to prepare.

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