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

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Notes about this book

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Notes about Recipes in this book

  • Tofu cashew masala

    • 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.

  • 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!

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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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