New Vegetarian Kitchen: Raw, Grill, Fry, Steam, Simmer, Bake by Nicola Graimes

  • Vietnamese rice paper rolls with peanut nuoc cham

    from New Vegetarian Kitchen: Raw, Grill, Fry, Steam, Simmer, Bake New Vegetarian Kitchen by Nicola Graimes

    • Categories: Sandwiches & burgers; Dips, spreads & salsas; Appetizers / starters; Vietnamese; Vegetarian
    • Ingredients: spring onions; yellow peppers; carrots; Chinese leaves; fresh ginger; bean sprouts; sweet chilli sauce; light soy sauce; sesame oil; rice paper wrappers; chives; enoki mushrooms; cucumbers; palm sugar; bird's eye chillies; vegetarian fish sauce; limes; dry-roasted peanuts
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Giant couscous with golden aubergine and halloumi

    • SugarFree_Vegan on March 17, 2013

      Pg 86 in the UK Edition. The Pomegranate Molasses fried Aubergine (eggplant) is sublime and a really good addition to many other dishes. The molasses is sweetish but adds a delicious tang that isn't really available with other substitutions easily (balsamic might work but that would make the veggies brown!). Altogether a beautiful, vibrant and tasty dish one which is a real 'keeper' for us.

  • Spiced pear and pecan salad with polenta croûtons

    • agfloyd on February 24, 2017

      The ingredients list is missing arugula.

  • Stove-top squash scones with cavolo nero in cider sauce

    • SugarFree_Vegan on January 17, 2014

      This is a lovely winter / autumnal recipe, substitute Soya Cream and margarine to make this vegan as I did. Scone mix will be quite sticky but the cook up fine, finish off in the oven if you are worried about the centre not being cooked through.

  • Black olive farinata with spinach tzatziki

    • Hellyloves2cook on October 23, 2012

      easy recipe and actually quite tasty- similar to Socca- the French Nicoise street dish.

  • Baked eggs in filo with tomato pickle and garlic mushrooms

    • SugarFree_Vegan on March 17, 2013

      Pg 201 in the UK Edition. This is a lovely and very easy dish to make and looks impressive too. The homemade pickle/chutney is delicious and so very easy to make and would go with many other dishes as a 'side order' too. All in all a great supper and most items are staple pantry/fridge items too.

  • Baked vegetables in a bag

    • SugarFree_Vegan on March 17, 2013

      Pg 221 in UK edition. This was my first time using my newly purchased Verjuice / Verjus which is a slighly thick juice made usually from unripe grapes. It has a lemony sharpness without too much acidity and is very nice indeed. Be careful with the baking parchment as when serving it can get a bit soggy and you might find the bottom disintegrates like mine did! A good dish because you can prepare it in advance and then pop in the oven 45 mins before you want to serve up.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1844839362
  • ISBN 13 9781844839360
  • Linked ISBNs
  • Published Mar 03 2011
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Duncan Baird
  • Imprint Duncan Baird Publishers

Publishers Text

New Vegetarian Kitchen proves once and for all that there's more to vegetarian cuisine than old stand-bys such as lentils, pasta and bean burgers. If you're looking for inspiration turn the pages and find delicious, creative and satisfying meat-free meals. From Steamed Crushed Pea & Ginger Wontons and Grilled Polenta wrapped in Red Pepper to Beetroot Carpaccio with Goat's Cheese and Chocolate Truffle Torte with Amaretto Cream - here are delicious recipes for you to prepare and fall in love with. Organised into six chapters, New Vegetarian Kitchen presents different cooking techniques to transform familiar ingredients into sensational dishes. Whether you are steaming, simmering, frying, baking, grilling or preparing raw produce, these recipes will show you how to work with texture, flavour and colour - to serve up dishes that everyone will adore and devour.

Other cookbooks by this author