Linda McCartney on Tour: Over 200 Meat-Free Dishes from Around the World by Linda McCartney

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    • Categories: Sauces, general; Appetizers / starters; Chinese; Vegetarian
    • Ingredients: all-purpose flour; scallions; fresh ginger; rice vinegar; tomatoes; tomato purée; soy sauce; peanut oil; eggplants; chile bean sauce
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    • Ingredients: canned pinto beans; lemons or limes; red onions; green chiles; red chiles; parsley or coriander
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    • Categories: Fried doughs; Appetizers / starters; Thai; Vegetarian
    • Ingredients: frozen corn; all-purpose flour; chili powder; coriander seeds; parsley or coriander; fresh ginger; soy sauce
    • Accompaniments: Garlic dipping sauce
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    • Ingredients: eggplants; red onions; parsley; olives
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    • Categories: Appetizers / starters; Indian; Vegetarian
    • Ingredients: frozen corn; onions; parsley or coriander; fresh ginger; ground cumin; curry powder; yogurt
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    • Ingredients: red onions; Anaheim chiles; canned tomatoes; light cream; cream cheese; parsley or coriander; vegetarian crumbled meat substitute
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    • Categories: Appetizers / starters; Lebanese; Vegan; Vegetarian
    • Ingredients: canned chickpeas; ground cumin; turmeric; breadcrumbs; parsley or coriander
    • Accompaniments: Yogurt with fresh mint; Tahini citrus sauce
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    • Categories: Appetizers / starters; African; Vegetarian
    • Ingredients: canned black-eyed peas; onions; parsley or coriander; ground allspice; ground cumin; ground cayenne pepper; breadcrumbs; egg yolks; sesame seeds
    • Accompaniments: Chunky tomato sauce with harissa
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    • Categories: Fried doughs; Appetizers / starters; Vietnamese; Vegan; Vegetarian
    • Ingredients: bean thread noodles; carrots; snow peas; scallions; dark sesame oil; rice wine vinegar; soy sauce; paprika; rice papers; peanut oil; mint; lettuce
    • Accompaniments: Ginger dipping sauce
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    • Ingredients: leeks; onions; carrots; celery; garlic; peppercorns of your choice; bay leaves; parsley stalks; thyme sprigs
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    • Ingredients: onions; plantains; tomatoes; corn; dried tarragon; vegetable stock; green chiles; nutmeg; tarragon sprigs
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    • Ingredients: red onions; broccoli; wholemeal flour; vegetable stock; Stilton cheese
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    • Ingredients: white onions; vegetable stock; dry red wine; French bread; Gruyère cheese
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    • Categories: Soups; African; Vegan; Vegetarian
    • Ingredients: onions; turnips; sweet potatoes; pumpkins; dried marjoram; ground ginger; ground cinnamon; scallions; vegetable stock; flaked almonds; chiles; creamed coconut; parsley or coriander
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Notes about this book

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Notes about Recipes in this book

  • Spicy lentil soup with sausages

    • Nancith on May 27, 2018

      Quite a nice soup, with a definite spicy flavor, but not with heat. Hearty enough to be the main dish, & easy to put together. Each added their own sausage (vegetarian or meat) to their serving, making it simple to serve to veg & non-veg diners.

  • Green beans with red onion

    • Nancith on October 05, 2017

      Simple, but really good! The amount of dressing is probably twice as much as needed for the amount of beans required. Would be easy to augment the recipe for more people. I imagine this would be tasty at any temperature.

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  • ISBN 10 0821224875
  • ISBN 13 9780821224878
  • Linked ISBNs
  • Published Oct 01 1998
  • Format Hardcover
  • Page Count 192
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Bulfinch Press

Publishers Text

In her exciting follow-up to LINDA'S KITCHEN, Linda McCartney sets out on a gastronomic journey to discover the very best vegetarian dishes of the world's major cuisines. With such a wide variety of produce now available in supermarkets, there is every opportunity to bring the flavours of the world into our own kitchens. From east to west, north to south, each country has its own distinctive ingredients and style of cooking, but they all have one thing in common - each produces delicious, healthy vegetarian dishes. The great European cookery traditions are surprisingly distinctive: Greece with its feta cheese and filo pastry, neighbouring Italy whose pizza and pasta have been adopted by the world and Spain where the cooking style is still strongly influenced by its Arabic past . The Far Eastern countries offers a wealth of vegetarian fare; the use of fresh ginger, coconut milk and exotic spice blends gives their cuisines a very distinct character. Linda's inspiring new collection contains over 200 innovative and simple meat-free recipes suitable for the newcomer to vegetarian cookery or established veggies looking to spice up their culinary repertoire!

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