Leon: Fast Vegetarian
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- 4,49 €
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- 4,49 €
Descrizione dell’editore
The new LEON cookbook Big Flavours is out in Spring 2025.
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'Leon is the future' - The Times
Make the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets to quickly pull together delicious vegetarian meals.
The philosophy at the heart of this book is about cooking and eating tasty, healthy fast food made from sustainable ingredients. Eating less - or no - meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere.
The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.
Recipes include:
- Asparagus & Wild Garlic Frittata
- Jackson Pollock Salad
- Squash Risotto
- Black Bean Chocolate Chilli
- Stuffed Aubergine Curry
PUBLISHERS WEEKLY
Expert vegetable chef Baxter and Dimbley, founder of U.K.'s health-conscious restaurant chain Leon offer a unique and inspiring collection of recipes featuring original dishes that let vegetables take center stage, whether in standalone meals or side dishes. To guide new chefs, the authors provide useful sections on substituting main ingredients, veggie prep, common mistakes, and using leftovers. Recipes span from breakfast and lunch through to cakes and desserts. Soups such as wild garlic, potato, and almond and spiced farro will warm the bones while the grilled corn, avocado, and toasted tortilla salad offers a light and flavorful alternative. The chefs cover fritters and pancakes, pasta, grains, and beans, rice and curry, and kid-friendly options, but where they truly excel is with casseroles such as spinach, squash, and blue cheese and grazing side dishes that include Maderia mushrooms on toast and polenta with creamed kale. Zucchini and tomato gratin, cauliflower cheese, and 10 types of mashed potatoes demonstrate the variety and appealing nature of their collective efforts. Ideal for experienced cooks looking for innovative ways to incorporate more vegetables into meals as well as new cooks just testing the vegetable waters, this collection offers expert guidance with tasty rewards.
