The Way to Eat Now: Modern Vegetarian Food by Alice Hart

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    • Categories: Breakfast / brunch
    • Ingredients: whole grains of your choice; butter; pumpkins; apples; cinnamon sticks; coconut sugar; milk
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    • Categories: Breakfast / brunch; Winter; Vegan
    • Ingredients: jumbo oats; chia seeds; almond milk; pumpkin seeds; raspberries
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    • Ingredients: canned coconut milk; chia seeds; lemons; strawberries; sweetener of your choice; coconut flakes
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    • Categories: Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: apples; porridge oats; quinoa flakes; pecans; apple juice; Greek yoghurt
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    • Categories: Breakfast / brunch; Cooking for 1 or 2; Vegan
    • Ingredients: apples; jumbo oats; rye flakes; apple juice; almond milk; figs; plums; flaxseeds
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    • Ingredients: matcha; coconut milk
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    • Ingredients: black peppercorns; hibiscus flowers; honey
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    • Ingredients: pot barley; lemons; honey
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    • Ingredients: ginger root; fresh turmeric; lemons; cardamom pods
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    • Ingredients: millet flakes; coconut sugar; parsnips; coconut milk; blackberries; maple syrup; groundnut oil
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    • Ingredients: mangos; green cardamom pods; buttermilk; ginger root; buckwheat flour; spelt flour; ground almonds; ground flaxseeds
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    • Categories: Breakfast / brunch; Snacks; Vegan
    • Ingredients: desiccated coconut; porridge oats; Medjool dates; cashew butter
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    • Ingredients: forced rhubarb; ginger root; coconut sugar; chia seeds
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    • Ingredients: apricots; vanilla pods; acacia honey; chia seeds
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    • Ingredients: dried hibiscus flowers; raspberries; chia seeds; acacia honey
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    • Ingredients: nuts or seeds of your choice; ground linseeds
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    • Ingredients: rice
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    • Ingredients: nuts or seeds of your choice; coconut butter; Medjool dates
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    • Ingredients: Greek yoghurt
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    • Ingredients: labneh cheese; rolled oats; sesame seeds; honey; peaches; honeycomb
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    • Categories: Breakfast / brunch
    • Ingredients: labneh cheese; passionfruit; coconut flakes
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    • Categories: Breakfast / brunch
    • Ingredients: labneh cheese; pomegranates; chia seeds
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Notes about this book

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Notes about Recipes in this book

  • Yogurt soup with lentils, barley and mint

    • VineTomato on May 18, 2017

      I cooked this for the third time last night, on a dark and rainy spring evening in London. This soup is totally delicious, wholesome, creamy, a little spicy and the pot barley added a wonderful chew. It reheats well for a quick lunch. I will continue to make this recipe time and time again.

  • Baked giant beans with dill

    • VineTomato on May 06, 2019

      This was another failed attempt to cook dried gigantes beans. Maybe I just got a dud batch. Last time I failed with the pressure cooker, so this time I stuck to the recipe step by step. After soaking (24 hrs) and stove top cooking for recommend time the beans were still hard and looked horrible - grey and wrinkly. I threw them out and substituted with Napolina butter beans (our favourite) - the end result was okay but more like a regular bean casserole than anything special.

  • Raw summer rolls with tempeh

    • VineTomato on August 03, 2017

      What a delicious lunch! First time I've cooked tempeh at home and I will be doing it again and again. We went out of our way to get shiso leaves (also called Perilla leaves) but I don't think they were worth the effort - they have a very mild flavour (mint and aniseed). Next time I will use coriander and mint. I used cucumber in place of bean sprouts. The avo was a nice touch that you don't normally see in this kind of recipe. This is now on our favourite list!

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  • ISBN 10 1615195734
  • ISBN 13 9781615195732
  • Published Apr 30 2019
  • Format Paperback
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher The Experiment

Publishers Text

“I could cook from this book every night” is Nigella Lawson’s verdict on this exceptional cookbook—hailed as “a keeper” by the Washington Post!

Here is modern, morning-to-night vegetarian fare suited to our times—globally inspired, boldly flavored, and full of today’s most appealing ingredients. Veteran cook and author Alice Hart showcases ebullient vegetables, fruits, and grains in inventive, reliable dishes that surprise through delightful contrasts—hot  and cool, crisp and soft, spicy yet herbal. Thoughtfully organized chapters—“Thrifty,” “Raw-ish,” “Mornings,” and more—help you find the right dish for any time of day, craving, or occasion.


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