The Vegetarian Kitchen: Essential Vegetarian Cooking for Everyone by Prue Leith and Peta Leith

  • Roasted tomato soup with walnut and parsley oil

    Roasted tomato soup with walnut and parsley oil (page 20)

    from The Vegetarian Kitchen: Essential Vegetarian Cooking for Everyone The Vegetarian Kitchen by Prue Leith and Peta Leith

    • Categories: Dressings & marinades; Soups; Vegan; Vegetarian
    • Ingredients: tomatoes; garlic; vegetable stock; caster sugar; flat-leaf parsley; walnuts; olive oil
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  • ISBN 10 1509891501
  • ISBN 13 9781509891504
  • Linked ISBNs
  • Published Feb 20 2020
  • Format Hardcover
  • Page Count 272
  • Language English
  • Edition Main Market
  • Countries United Kingdom
  • Publisher Bluebird

Publishers Text

One hundred delicious, heartwarming vegetarian recipes from Prue Leith – the founder of Leiths School of Food and Wine, chef and Bake Off judge – and her niece Peta Leith, former patisserie chef at The Ivy and lifelong vegetarian.

This gorgeous cookbook features simple, meat-free family dishes that have brought delight to the extended Leith family table, time and time again. Recipes include Slow-Roasted Tomato and Goat's Cheese Galette, Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Stone Fruit Streusel Cake.

We all need easy comfort foods – whether on busy weeknights or drawn-out Sunday lunches. This book contains nourishing, refreshing, joyful main meals, many of which are vegan, and all of which bring Prue's wealth of cookery knowledge to your kitchen. There are also simple baking recipes for bread, pies, biscuits and cakes, with tips from Peta on getting an extra-special patisserie finish.

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