Green: Veggie and Vegan Meals for No-fuss Weeks and Relaxed Weekends by Elly Curshen

  • Rose harissa chickpeas (page 25)

    from Green: Veggie and Vegan Meals for No-fuss Weeks and Relaxed Weekends Green by Elly Curshen

    • Categories: Quick / easy; Stews & one-pot meals; Main course; Suppers; Cooking ahead; Vegetarian; Vegan
    • Ingredients: onions; cumin seeds; smoked sweet paprika; tomato purée; red peppers; tinned cherry tomatoes; rose harissa; canned chickpeas; baby spinach; sea salt flakes
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Notes about this book

  • Hannaha100 on January 20, 2020

    White beans with seasonal mustardy greens and crispy capers. Made with steamed kale for spring greens (greens would be quicker). Adults liked, kids less so but did like the beans and capers. I've never fried capers before - I'll remember this for a salad topping in the future.

  • Hannaha100 on January 19, 2020

    Coronation chickpea recipe is 100% a keeper. Really enjoyed in a sandwich - great vegan option. M1 liked too.

Notes about Recipes in this book

  • Rose harissa chickpeas

    • eeeve on April 25, 2024

      A pretty standard chickpea/tomato/pepper stew. Nothing wrong with it but somehow just okay. Slightly better the next day once the flavours had time to mingle.

  • Turmeric-roasted cauliflower with cherry tomatoes and smoky black beans

    • eeeve on October 03, 2025

      This was great! Had with Greek yoghurt on the side. Must remember to use lots of tomatoes as otherwise it’s a bit dry. Maybe use half a can of chopped tomatoes if short on fresh ones. Think this might also work as a taco filling, with the roasted florets cut into smaller pieces.

  • Aubergine, tomato and chickpea traybake

    • eeeve on October 12, 2025

      This was nice, really liked it with the tahini dressing. Used parsley instead of mint. Initially I thought the aubergines were in the oven for too long, but all that time is actually needed to get them really creamy and soft. Roasted the aubergines together with harissa and oil in the first step (didn't put the tray of hot oil in the oven).

  • Vegan banana and walnut cake

    • eeeve on April 18, 2023

      Lovely! Turned out great, wouldn't know there's no dairy or eggs. Reduced the sugar by half to 50g and that was fine, as had very ripe bananas. Made as muffins and they were done before 20 minutes.

  • Sesame-roasted new potato salad

    • eeeve on October 12, 2025

      Found the title a bit misleading, to me it implied that the potatoes are roasted together with sesame seeds, however, they are just added after roasting. Nevertheless, this was a tasty salad. I didn't have pea shoots in or any other leafy salad type, I think it would have been better with the addition of something green. Would make again.

  • Zucchini in agrodolce with pine nuts and raisins

    • eeeve on October 07, 2025

      I liked this, think I'd make again. I didn't have enough courgettes, so added a couple of green peppers. Was nice eaten warm with the suggested mozzarella.

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  • ISBN 10 1529104114
  • ISBN 13 9781529104110
  • Linked ISBNs
  • Published May 23 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

In Green, bestselling cookery author Elly Curshen shows you how to easily vary veggie and vegan dishes to suit your fancy, with ingenious options to make a meal speedy and simple or a bit more special.

For those wanting to eat more plant-focused meals, Green offers over 100 easy recipes developed for either weekdays or weekends, so you’re covered for all days and occasions.

The weekday recipes target speed and ease, and the weekend recipes are for when you have a bit more time and fancy something a bit special.

Weekday offerings include freezable food, no-fuss traybakes and one-pot dishes for when you can’t face washing up or hands-on cooking. A meal prep section will have you sorted for the week ahead. Plus a whole load of meals you can make in 20 minutes for those nights you need great food fast. A whole host of weekend recipes offer sumptuous brunches and seasonal suppers for family and friends.

Tuck into:

Harissa chickpeas with za’atar, and baked feta OR with gremolata on toast

Peanut spicy slaw wraps

Stir fried kimchi grains with fried egg

Whipped feta on toast with roasted tomatoes, basil and savoury granola

Rarebit baked baby potatoes with watercress

Vegan BLAT sandwich with umami mayo Jalapeño brine French toast crumpets

Whether you are already vegetarian or vegan, or just want to eat a bit less meat, Green serves up tasty, flexible fare, all of which is meat-free, and half is vegan.



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