From vegies on the side to the main event, here you can find them in all their guises - as starters, salads, mains and sides - but the real drawcard is the chapter featuring scrumptious vegetable soups. It's healthy comfort food, with recipes suitable for omnivores, vegetarians and vegans. It's time to move on from meat and three veg!
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2–3 minutes artichokes asparagus balsamic vinegar basil beans beetroot black pepper bocconcini boiling water bowl butter capsicum carrots Chicken Stock cilantro cm 1/2 inch Coriander Coriander cilantro cream crème fraîche crushed cumin Drain drizzle eggplant extra virgin olive feta finely chopped food processor frying pan g 1 lb g 14 oz g 2 cup g 7 oz garlic cloves garnish grated Parmesan Cheese Heat the oil large saucepan lb 2 oz leaves leek medium heat mixture ml 2 cup mushrooms º º olive oil Parmesan Cheese parsley pasta pastry peeled Preheat the oven pumpkin reduce the heat rice ricotta roasted sauce saucepan Season to taste Season with salt seeds serve immediately soft soup soy sauce spinach spring onions Sprinkle Stir stir-fry sweet potato tablespoons tablespoons chopped tablespoons olive oil teaspoon teaspoon ground tender thinly sliced thyme tofu tomatoes toss vegetable or Chicken vegetable stock virgin olive oil zucchini
Page 73 - Heat the oil in a deep-sided non-stick frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until the onion softens.
Page 137 - Add the stock and milk, bring to the boil, then reduce the heat and simmer for 5 minutes. Transfer the soup to a blender or food processor and blend until smooth. Return to the pan.
Page 252 - Add the onion and curry paste and cook, stirring, over medium heat for 3 minutes. Add the eggplant and cook for a further 4-5 minutes, or until softened. Pour in the coconut milk and stock, bring to the boil, then reduce the heat and simmer for 5 minutes.
Page 17 - Using a 6 cm (21/2 inch) cutter, cut the pastry into 64 circles. Place 2 heaped teaspoons of filling on half the pastry circles, leaving a small border. Lightly brush the edges with egg, then place a pastry circle on top of each. Seal the edges well with a fork. Lightly brush the tops with egg. Place the pies on the heated tray and bake for 25 minutes, or until the pies are puffed and golden. Makes 32...
Page 49 - ... oz) home-made or bought shortcrust pastry milk, to glaze Heat 2 tablespoons of oil in a frying pan over medium heat and cook the onion and garlic for 5 minutes, or until soft and lightly coloured. Add the mushrooms and cook for 4 minutes, or until softened. Transfer to a bowl. Heat 1 tablespoon of oil in the same pan over medium heat, add half the spinach and cook, stirring well, for 2-3 minutes, or until the spinach has softened. Add to the bowl with the onion. Repeat with the remaining oil...
Page 153 - Meanwhile, heat the oil in a large frying pan, add the onion and garlic and cook over medium heat for 5 minutes, or until soft.
Page 141 - ... garam masala and cook for 1 minute, or until fragrant. Add the stock, bay leaf, lentils and pumpkin. Bring to the boil, then reduce the heat to low and simmer for 10-15 minutes, or until the lentils are tender. Season well. Add the zucchini, tomatoes, broccoli, carrot and 500 ml (2 cups) water and simmer for 10 minutes, or until the vegetables are tender. Add the peas and simmer for 2-3 minutes. To make the spiced yoghurt, place the yoghurt, coriander, garlic and Tabasco in a small bowl and stir...
Page 280 - Meanwhile, heat the remaining oil in a wok or large frying pan and cook the chilli, ginger and garlic for 1 minute, or until lightly browned. Add the beans, hoisin sauce and sugar and stir-fry for 2 minutes. Stir in the mirin and cook for 1 minute, or until the beans are tender but still crunchy. Remove from the heat and stir in the almonds just before serving.