The Magnificent Book of Vegetables by Alice Hart

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    • Categories: Pasta, doughs & sauces; Suppers; Main course; Cooking for 1 or 2; Spring; Vegetarian
    • Ingredients: pine nuts; extra virgin olive oil; purple sprouting broccoli; dried chilli flakes; basil; vegetarian hard cheese; paccheri pasta
    • Categories: Egg dishes; Breakfast / brunch; Lunch; Suppers; Spring; Italian; Vegetarian
    • Ingredients: rustic bread; seasonal greens of your choice; soft herbs of your choice; eggs; ricotta
    • Categories: Egg dishes; Breakfast / brunch; Lunch; Suppers; Cooking ahead; Spring; Vegetarian
    • Ingredients: courgettes; leeks; Swiss chard; whole nutmeg; vegetarian hard cheese; peas; chives; basil; buckwheat flour; eggs; asparagus; green pesto of your choice
    • Categories: Dips, spreads & salsas; Lunch; Suppers; Spring; Vegetarian
    • Ingredients: fennel seeds; grapefruits; fresh broad beans in pods; red onions; mint; clear honey; halloumi; rocket
    • Categories: Dips, spreads & salsas; Grills & BBQ; Lunch; Small plates - tapas, meze; Suppers; Spring; Vegetarian
    • Ingredients: salsa verde; baby Jersey Royal potatoes; purple sprouting broccoli; asparagus; green olives; skewers
    • Categories: Stews & one-pot meals; Main course; Suppers; Spring; North African; Vegetarian
    • Ingredients: cumin seeds; coriander seeds; sweet paprika; turmeric; fresh ginger; young leeks; cinnamon sticks; baby new potatoes; vegetable stock; preserved lemons; baby carrots; tinned flageolet beans; honey; fresh peas; sugarsnap peas; green olives; mint; pomegranates
    • Categories: Egg dishes; Breakfast / brunch; Lunch; Suppers; Spring; Vegetarian
    • Ingredients: quinoa; spring onions; vegetable stock; coriander sprigs; harissa paste; honey; lemons; ras el hanout; baby Romanesco broccoli; eggs; Greek yoghurt
    • Categories: Egg dishes; Pasta, doughs & sauces; Stir-fries; Main course; Suppers; Cooking for 1 or 2; Spring; Thai; Vegetarian
    • Ingredients: wide brown rice noodles; unsalted peanuts; tamarind purée; vegetarian fish sauce; palm sugar; hot chilli powder; groundnut oil; greens of your choice; eggs; beansprouts; Chinese chives; red chillies; limes
    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Appetizers / starters; Snacks; Spring; Asian; Vegetarian; Vegan
    • Ingredients: rice paper wrappers; beansprouts; cucumbers; spring onions; peas; pea shoots; Thai basil; mint; coriander leaves; golden caster sugar; rice wine vinegar; vegan fish sauce; lime juice; fresh ginger; green bird's eye chillies
    • Categories: Dressings & marinades; Salads; Appetizers / starters; Lunch; Spring; Vegetarian
    • Ingredients: baby new potatoes; extra virgin olive oil; rosemary; blue cheese; whole grain mustard; lemon juice; honey; chicory; radishes; spring onions; chives
    • Categories: Dressings & marinades; Rice dishes; Salads; Main course; Side dish; Spring; Vegetarian; Vegan
    • Ingredients: wild rice; fennel bulb; beetroots; asparagus; radishes; mustard cress; maple syrup; red onions; dill; lemons; extra virgin olive oil; Dijon mustard
    • Categories: Appetizers / starters; Spring; Vegetarian
    • Ingredients: extra virgin olive oil; lemon thyme; spring herbs; spring salad mix; baby candy cane beetroots; goat milk Greek yoghurt
    • Categories: Dressings & marinades; Salads; Side dish; Spring; Vegetarian
    • Ingredients: baby rainbow carrots; extra virgin olive oil; banana shallots; pearled spelt; oranges; sherry vinegar; honey; dried chilli flakes; Kalamata olives; carrot tops; tarragon
    • Categories: Dressings & marinades; Salads; Lunch; Main course; Spring; Vegetarian; Vegan
    • Ingredients: shallots; cavolo nero; eating apples; smoked tofu with almonds and sesame seeds; sesame seeds; fresh ginger; lemon juice; sesame oil; light tahini; maple syrup
    • Categories: Sandwiches & burgers; Salads; Lunch; Main course; Cooking for 1 or 2; Spring; Vegetarian
    • Ingredients: carrots; beetroots; radishes; avocados; basil; soft goat cheese; alfalfa sprouts; mixed sprouts; wholegrain multi-seed bagels
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Spring; Vegetarian
    • Ingredients: pistachio nuts; green olives; mint; unsalted butter; wholemeal baguette bread; radishes
    • Categories: Egg dishes; Salads; Breakfast / brunch; Lunch; Suppers; Cooking for 1 or 2; Spring; Vietnamese; Vegetarian
    • Ingredients: eggs; light soy sauce; turmeric; red chillies; spring onions; groundnut oil; beansprouts; carrots; Thai basil; coriander sprigs; mint; romaine lettuce; cucumbers; peanuts; chilli sauce
    • Categories: Salads; Dips, spreads & salsas; Lunch; Suppers; Spring; Middle Eastern; Vegetarian
    • Ingredients: white miso paste; orange juice; lemons; honey; dried chilli flakes; light soy sauce; sesame oil; carrots; groundnut oil; sunflower oil; hot smoked paprika; tinned chickpeas; tahini; sunflower sprouts; red chicory; watercress
    • Categories: Chutneys, pickles & relishes; Sandwiches & burgers; Lunch; Suppers; Spring; Mexican; Vegetarian
    • Ingredients: fresh broad beans in pods; butternut squash; dried oregano; coriander seeds; dried chilli flakes; radishes; caster sugar; avocados; lime juice; coriander leaves; corn tortillas; spring onions; Wensleydale cheese; hot sauce
    • Categories: Rice dishes; Salads; Lunch; Suppers; Spring; Asian; Vegetarian
    • Ingredients: fresh broad beans in pods; extra-firm tofu; fresh ginger; white miso paste; cooked wholegrain rice; nori flakes; spring onions; sesame oil; cucumbers; pickled ginger; wasabi paste; lime juice; mayonnaise; avocados; watercress
    • Categories: Spice / herb blends & rubs; Side dish; Summer; Italian; Vegetarian
    • Ingredients: fennel seeds; fennel bulbs; fennel fronds; extra virgin olive oil; lemon thyme; honey; lemons; flat-leaf parsley; red chillies
    • Categories: Salads; Dressings & marinades; Side dish; Summer; Vegetarian
    • Ingredients: cumin seeds; green chillies; flat-leaf parsley; coriander sprigs; green cardamom pods; honey; extra virgin olive oil; mixed summer beans; labneh; nibbed pistachios
    • Categories: Sauces, general; Main course; Small plates - tapas, meze; Summer; Italian; Vegetarian
    • Ingredients: basil; extra virgin olive oil; lemons; feta cheese; carrots; red onions; dried chilli flakes; cumin seeds; tinned chickpeas; flat-leaf parsley; gram flour; salad leaves; flatbread
    • Categories: Pasta, baked; Main course; Suppers; Summer; Italian; Vegetarian
    • Ingredients: courgettes; sweet peppers; aubergines; extra virgin olive oil; dukkah; hot paprika; coriander seeds; pesto; ricotta cheese; fresh lasagne pasta; basil; buffalo mozzarella balls; vegetarian pecorino cheese; peppery greens
    • Categories: Fried doughs; Appetizers / starters; Snacks; Summer; Indian; Gluten-free; Vegetarian; Vegan
    • Ingredients: garlic; garam masala; turmeric; chilli powder; cumin seeds; chickpea flour; coriander sprigs; spring onions; baby courgettes; sweet potatoes; tenderstem broccoli; fresh peas; sugarsnap peas; vegetable oil; mango chutney

Notes about this book

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Notes about Recipes in this book

  • Tomato, lemongrass and peanut noodles

    • VineTomato on September 06, 2022

      Lovely dinner that comes together quickly - perfect for a week night. I used lentil noodles which worked well. Alice recommends using Taifun smoked tofu with almonds - so glad I spotted that in the recipe description, it is excellent tofu! My only small gripe is that it felt like it was missing another veg, there was a lot of tomato. But I'm not sure what would work.

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  • ISBN 10 1914317211
  • ISBN 13 9781914317217
  • Published May 26 2022
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher OH Editions

Publishers Text

The hunger for thoughtful, wholesome and truly delicious vegetarian recipes is only increasing, especially now that we all know that eating more veg is good for our health – and the planet. In The Magnificent Book of Vegetables, trained chef and food writer Alice Hart shares over 80 tantalising recipes that not only taste great, but will leave you feeling amazing.

As a trained nutritionist, Alice knows the importance of vegetable-centric, wholefood eating, but at the same time understands that most of us lead busy lives and shop at our local supermarkets. As such, many of the recipes in this book are uncomplicated yet big on flavour, and really make the vegetable the hero of every dish. Alice shares advice on the best way to plan your shop throughout the seasons so that nothing goes to waste, even suggesting tinned, pickled or frozen swaps where possible. Start the day right with a Green quinoa breakfast bowl, whip up a batch of Kale and potato hand pies with caraway seeds for the park, and warm up a dreary winter's evening with Chard and black bean chilli with Jalepeno-cornbread crust.

Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, The Magnificent Book of Vegetables will prove that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious.

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