The Really Useful Ultimate Vegarian Cookbook
This cookbook is packed with recipes that are cheap, healthy and easy to cook with limited equipment. Readers will find everything they need to know about buying and storing food, which equipment is really necessary, what to eat to stay healthy and useful tips about food hygiene.
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½ onion ½ teaspoon 15 minutes 2–3 minutes 30 Minutes 35 Minutes Serves Add the onion asparagus aubergine baking balsamic vinegar basil beans black pepper bowl butter capsicum carrot cashews chickpeas chopped 1 garlic chopped ½ clove coriander coriander cilantro courgette cumin dish Drain Easy finely chopped fl oz fl oz/½ cup frying pan g 1¾ oz g 3½ oz g 4½ g 9 oz garlic garlic clove green heat and simmer Heat the oil inch large saucepan lemon juice lentils lime juice low heat medium heat mixture ml 2 fl mushrooms noodles olive oil oz/¼ parmesan cheese parsley pasta peanut peas peeled Preheat the oven Preparation pumpkin reduce the heat rice roasted salad salt and pepper Serve immediately Serves 2 VEGAN soft soy sauce spinach spring onion sprinkle stir-fry sugar sweet potato tablespoon tablespoon chopped tablespoon olive oil teaspoon tempeh tender tofu toss vegetable stock