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

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    • Categories: Children & baby food; Stews & one-pot meals; Main course; Vegetarian
    • Ingredients: potatoes; carrots; cauliflower; garlic; tinned black beans; pesto of your choice; mozzarella cheese; courgettes; apples; baby spinach
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    • Categories: Children & baby food; Pancakes, waffles & crêpes; Egg dishes; Main course; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; bananas; baby spinach; almond flour; cottage cheese; coconut oil; topping of your choice
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    • Categories: Children & baby food; Sandwiches & burgers; Quick / easy; Rice dishes; Main course; Snacks; Vegetarian
    • Ingredients: wholegrain rice; sweet potatoes; avocados; red cabbage; carrots; rice vinegar; maple syrup; fresh ginger; mayonnaise; nori; toasted black sesame seeds
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    • Categories: Quick / easy; Sandwiches & burgers; Dips, spreads & salsas; Children & baby food; Main course; Snacks; Greek; Vegetarian
    • Ingredients: wooden skewers; dried oregano; dried thyme; dried mint; apple cider vinegar; halloumi cheese; cucumbers; courgettes; mint; Greek yoghurt; lemons; whole grain pitta bread; little gem lettuce; cherry tomatoes
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    • Categories: Children & baby food; Stews & one-pot meals; Main course; Middle Eastern; Vegetarian
    • Ingredients: broccoli; tinned chickpeas; ground cinnamon; paprika; Greek yoghurt; tahini; honey; canteloupes; Lebanese cucumbers; mint sprigs; pomegranate seeds; little gem lettuce; lemons; wholegrain flatbread
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    • Categories: Children & baby food; Pasta, doughs & sauces; Main course; Summer; Vegetarian
    • Ingredients: whole wheat fettuccine pasta; mixed heirloom tomatoes; capers; basil; peaches; mozzarella cheese; toasted pine nuts
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    • Categories: Children & baby food; Egg dishes; Main course; Vegetarian
    • Ingredients: root vegetables of your choice; eggs; cucumbers; tinned chickpeas; baby spinach; toasted sesame seeds; toasted sesame oil
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    • Categories: Children & baby food; Curry; Main course; Vegan; Vegetarian
    • Ingredients: coconut oil; onions; fresh ginger; paprika; turmeric; ground cardamom; ground cumin; tinned chopped tomatoes; cashew nuts; tofu; coriander leaves; wholegrain rice
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    • Categories: Children & baby food; Stews & one-pot meals; Quick / easy; Main course; Vegetarian
    • Ingredients: sweet potatoes; tofu; red onions; wholegrain rice; tinned kidney beans; frozen green beans; fresh ginger; peanut butter; tomato purée; vegetable stock; coconut milk; Greek yoghurt; toasted unsalted peanuts; baby spinach; limes
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    • Categories: Children & baby food; Salads; Main course; Vegetarian
    • Ingredients: green beans; soy sauce; maple syrup; cooked millet; corn on the cob; Parmesan cheese; cucumbers; cherry tomatoes; salad greens; sauerkraut; feta cheese; grapes; toasted almonds
    • Accompaniments: Sunny turmeric tahini dressing
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    • Categories: Children & baby food; Soups; Vegetarian
    • Ingredients: onions; tomato purée; paprika; carrots; celery; tinned chopped tomatoes; vegetable stock; tortellini; basil; Parmesan cheese; microgreens
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    • Categories: Children & baby food; Rice dishes; Stir-fries; Main course; Vegetarian
    • Ingredients: tofu; coconut oil; red onions; cashew nuts; frozen stir-fry vegetables; cauliflower; eggs; toasted sesame oil; soy sauce; maple syrup; fresh ginger; limes; cooked wholegrain rice
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    • Categories: Children & baby food; Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: red lentil penne pasta; broccoli; spinach; vegetable stock; crème fraîche; basil; Parmesan cheese
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    • Categories: Children & baby food; Soups; Vegetarian
    • Ingredients: leeks; thyme sprigs; fresh ginger; potatoes; vegetable stock; spinach; green beans; whipped cream; hemp hearts; avocados; parsley; coriander leaves; mint; pickled jalapeño chillies; capers; limes; apple cider vinegar; maple syrup
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    • Categories: Children & baby food; Salads; Main course; Vegetarian
    • Ingredients: eggs; carrots; fresh ginger; dill sprigs; rolled oats; baby potatoes; coarse sea salt; Greek yoghurt; cucumbers; black olives; capers
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    • Categories: Children & baby food; Soups; Picnics & outdoors; Vegetarian
    • Ingredients: carrots; onions; thyme sprigs; roasted red peppers; tinned chopped tomatoes; red lentils; vegetable stock; sourdough rye bread
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    • Categories: Children & baby food; Stews & one-pot meals; Main course; Vegetarian
    • Ingredients: millet; raisins; onions; tomato paste; paprika; dried oregano; pumpkins; tinned chopped tomatoes; tinned white beans; dark chocolate; coriander leaves; coconut oil
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    • Categories: Children & baby food; Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: wholegrain spaghetti pasta; parsnips; red onions; courgettes; sour cream; egg yolks; Parmesan cheese; lemons
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    • Categories: Children & baby food; Sandwiches & burgers; Main course; Mexican; Vegetarian
    • Ingredients: portabello mushrooms; coconut oil; soy sauce; maple syrup; apple cider vinegar; avocados; tinned black beans; tortillas; limes; cheddar cheese; Greek yoghurt
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    • Categories: Children & baby food; Pancakes, waffles & crêpes; Main course; Vegetarian
    • Ingredients: eggs; rice flour; oat milk; coconut oil; spinach; herbs of your choice; beetroots; carrots; cottage cheese
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    • Categories: Children & baby food; Soups; Vegetarian
    • Ingredients: cauliflower; carrots; pumpkins; onions; ground cinnamon; ground cumin; vegetable stock; plant milk; apple cider vinegar; halloumi cheese
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    • Categories: Children & baby food; Dips, spreads & salsas; Pizza & calzones; Main course; Turkish; Scandinavian; Vegetarian
    • Ingredients: light rye flour; buttermilk; sweetcorn; baby spinach; feta cheese; avocados; limes
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    • Categories: Children & baby food; Salads; Main course; Vegetarian
    • Ingredients: watermelons; halloumi cheese; heirloom cherry tomatoes; tinned chickpeas; mâche; mint; limes; toasted pumpkin seeds
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    • Categories: Children & baby food; Stuffing; Main course; Vegetarian
    • Ingredients: sweet potatoes; Greek yoghurt; cooked chickpeas; curry powder; pumpkin seeds; shredded cheese of your choice; pomegranate seeds
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    • Categories: Children & baby food; Stuffing; Main course; Entertaining & parties; Vegetarian
    • Ingredients: red rice; vegetable stock; mixed tomatoes; feta cheese; tinned black beans; raisins; ground cinnamon; Greek yoghurt; mint
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Notes about this book

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Notes about Recipes in this book

  • Tofu cashew masala

    • eeeve on February 06, 2020

      Added a red pepper with the onions and used coconut yoghurt as that needed using up. Tasted nice, though I preferred it before everything was blended up. Only had 280g pack of tofu (not 400g) which was plenty. It was quick, easy and nice enough to eat on a weeknight, but not very memorable, and I found the leftovers a bit 'lacking'. Whether that's because I used coconut yoghurt and not cream, I don't know. But if I make this again, I'd probably skip the blending.

    • 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.

  • Creamy broccoli pasta

    • eeeve on June 06, 2020

      Delicious! We made the creme fraiche version, omitted lemon due to lack thereof, and used grated cheddar instead of parmesan. The 3yo wouldn't touch it (won't eat sauces), but DH and I thought it was great, especially with a drizzle of hot sauce. Used wholemeal pasta, but probably worth using red lentil pasta for visual impact, as per the picture.

  • Oat and courgette pang cakes

    • eeeve on May 20, 2020

      Loved these. Used spinach instead of courgette which gave the pancakes a great colour. The mix was a bit too dry for my blender, so added a couple more tbsp of milk and then everything was go. They were quick to make, but the frying part took much longer than the five minutes claimed.

  • Chocolate chickpea spread

    • eeeve on May 29, 2020

      Not sure about this one. The thought of getting chickpeas into the 3yo while passing it off as chocolate spread seemed too good to be true - she doesn't like it. The chickpea flavour is still rather pronounced, and due to not owning a food processor, I made this in the blender which left the spread slightly gritty. I must confess, I'm not overly keen on the spread myself (though it is nice with a bit of coarse salt sprinkled on), DH doesn't like it either, so I probably won't make this again for now (but might try again some time later).

  • Black bean brownie bites

    • eeeve on June 07, 2020

      Not bad! One wouldn't know that there are beans in there. I added the optional three tbsp of maple syrup and we all conceded that the brownies could be sweeter (might add a little bit of sugar next time). Taste wise, I think it's more a chocolate cake than a brownie, but I would make this again!

  • Jam and sunflower thumbprints

    • eeeve on February 15, 2021

      We liked these, the 4yo enjoyed making the thumbprints and filling with jam. Used only half the amount of sunflower seeds; we omitted the step of rolling the dough balls in chopped seeds to cater for the 4yo's preferences. Also used the whole egg, not just the yolk. For jam filling we used homemade plum compote and lemon curd (which didn't work well - bubbled over and/or soaked into the cookies). I thought the cookies taste quite rich, with butter and the amount of sunflower seeds. Might try and replace butter with oil next time. DH can't get enough of them!

  • 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 1784882208
  • ISBN 13 9781784882204
  • Published Apr 04 2019
  • Format eBook
  • Page Count 288
  • Language English
  • Countries Australia, United Kingdom
  • Publisher Hardie Grant

Publishers Text

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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