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Meatless Eats: Savory Vegetarian Dishes from Around the World
by Sarah James Instructables. ComOriginating from Instructables, a popular project-based community made up of all sorts of characters with wacky hobbies and a desire to pass on their wisdom to others, Meatless Eats is made up of recipes from a cast of cooks who demonstrate their culinary savvy and flavor combinations.<P><P>Meatless Eats gives full step-by-step instructions for creating delicious vegetarian dishes that even die-hard carnivores will crave. Written by cooks who can't get enough of veggies, each recipe contains pictures for an easy follow-along guide, even for those who spend little to no time in the kitchen. Discover your inner vegetarian with these mouthwatering recipes:Eggplant ParmesanVeggie Mexican LasagnaPortobello Mushrooms with Grilled Feta BurgerScrumptious CaponataTomato Frittata Fiery Pumpkin SamosasVegetarian Mushroom Gravy And much more!The Instructables community offers a great mixture of tastes and cuisines. Italian, Mexican, American, and more will appease any picky eater as well as provide for those who are willing to try just about anything.Meatless Eats will have you swearing by your healthy lifestyle, even if it's only for a single meal.
Meatless: More Than 200 of the Very Best Vegetarian Recipes: A Cookbook
by Martha Stewart LivingFor anyone new to a vegetarian diet--flexitarians who adopt plans like Meatless Mondays--as well as committed vegetarians and fans of Power Foods, here is a comprehensive collection of easy, meat-free mains for everyday.As inspiring as it is practical, Meatless features 200 recipes--each accompanied by a gorgeous photograph--for full-fledged vegetarians and meat-eaters alike. You'll find recipes for classics and new favorites, plus plenty of low-fat, vegan, and gluten-free options, too. More than just a cookbook, Meatless is also a roadmap to embracing a vegetable-based lifestyle. Here are dozens of versatile recipes that can be easily adapted, such as pizza with a variety of toppings, salads made from different whole grains, and pestos with unexpected flavors and ingredients. You'll also find advice on stocking your pantry with vegetarian essentials (dried beans, pasta, herbs and spices), a collection of basic recipes and techniques (vegetable stock, tomato sauce, polenta), and make-ahead flavor-boosters (caramelized onions, roasted peppers, and quick pickles). Comprehensive and indispensable, Meatless makes it easy to prepare flavor-packed dinners for any day, any occasion. And no one will miss the meat. Selections include: -Small Plates to Mix and Match: Smashed Chickpea, Basil, and Radish Dip with Pita Chips; Roasted Baby Potatoes with Romesco Sauce; Stuffed Marinated Hot Red Chili Peppers; Grilled Polenta with Balsamic Mushrooms-Stovetop Suppers: Frittata with Asparagus, Goat Cheese, and Herbs; Spring Vegetable Ragout; Farro Risotto with Wild Mushrooms; Southwestern Hash-Soups, Stews, and Chili: Tomato Soup with Poached Eggs; Bean Chili; White Cheddar Corn Chowder; Chickpea Curry with Roasted Cauliflower and Tomatoes-Casseroles and other Baked Dishes: Ricotta and Spinach Stuffed Shells; Italian Baked Eggplant with Seitan; Black-Bean Tortilla Casserole; Apple, Leek, and Squash Gratin-Substantial Salads: Raw Kale Salad with Pomegranate and Toasted Walnuts; Avocado, Beet, and Orange Salad; Arugula, Potato, and Green Bean Salad with Creamy Walnut Dressing; Roasted-Tomato Tabbouleh-Sandwiches, Burgers, and Pizzas: Quinoa Veggie Burgers; Grilled Asparagus and Ricotta Pizza; Chipotle Avocado Sandwich; Portobello and Zucchini Tacos-Pasta and Other Noodles: Fettuccine with Parsley-Walnut Pesto; Roasted Cauliflower with Pasta and Lemon Zest; Soba and Tofu in Ginger Broth; No-Bake Lasagna with Ricotta and Tomatoes-Simple Side Dishes: Mexican Creamed Corn; Cabbage and Green Apple Slaw; Shredded Brussels Sprouts with Pecans and Mustard Seeds; Baked Polenta "Fries"
MeatLess: Transform the Way You Eat and Live--One Meal at a Time
by Kristie MiddletonCountless people are now cutting back on meat by enjoying more plant-based meals-to look and feel better, have a lighter eco-footprint, or to help animals. If you want to eat less meat and dairy without giving them up entirely, MeatLess offers concrete rationale and easy steps for reducing animal products. Kristie Middleton, senior food policy director for The Humane Society of the United States, shares inspirational stories from people who've lost weight, reached their health goals, helped animals, and improved their environmental footprint through plant-based eating. Along with its delicious, satisfying recipes that anyone can make, MeatLess offers tips and tricks for overcoming common barriers to diet change and how to make a better lifestyle stick-such as easy food swaps, where to dine out, and how to set and meet your goals. Whether you're a passionate meat lover or vegan-curious, MeatLess is the roadmap for a healthier life and a better you.
Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat
by Marta ZaraskaA few years ago, Marta Zaraska’s mother decided to go vegetarian after stumbling upon an article on the health risks of eating meat. Her resolve lasted about a fortnight before the juicy hams and the creamy pâtés began creeping back into her refrigerator. Prodded to explain her lapse, she replied, "I like meat, I eat it, end of story. ” Many of us have had a similar experience. What makes us crave animal protein, and what makes it so hard to give up? And if all the studies are correct, and consuming meat is truly unhealthy for us, why didn’t evolution turn us all into vegetarians in the first place? In Meathooked, Zaraska explores what she calls the "meat puzzle”: our love of meat, despite its harmful effects. Scientific journals overflow with reports of red meat raising the risk of certain cancers; each hamburger contributes as much to global warming as does driving a car 320 miles; and the horrors of industrial meat production are now well-known. None of these facts have prompted us to give up our hamburgers and steaks. On the contrary, meat consumption has only increased over the past decades. Taking the reader to India’s unusual steakhouses, animal sacrifices at temples in Benin, and labs in Pennsylvania where meat is being grown in petri dishes, Zaraska examines the history and future of meat and meat-eating, showing that while our increasing consumption of meat can be attributed in part to the power of the meat industry and the policies of our governments, the main "hooks” that keep us addicted to meat are much older: genes and culture. An original and thought-provoking exploration of carnivorousness, Meathooked explains one of the most enduring features of human civilization--and why meat-eating will continue to shape our bodies and our world into the foreseeable future.
Meathead: The Science of Great Barbecue and Grilling
by Rux Martin Meathead GoldwynThe first book to apply the latest scientific research to America's favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes
The MeatEater Outdoor Cookbook: Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire
by Steven RinellaThe eagerly anticipated new cookbook with 100+ recipes from the #1 New York Times bestselling author of The MeatEater Fish and Game CookbookIn his previous books, outdoorsman and hunter Steven Rinella brought wild game into the kitchen, teaching readers how to butcher and cook wild fish and game to create standout dishes with reliable results. Now, Rinella is hauling the kitchen outdoors, with a cookbook that celebrates the possibilities of open-air wild game cooking. Because food just tastes better when it&’s caught, cooked, and eaten outside. Each chapter covers a different outdoor cooking method—grilling, smoking, cooking over coals. Throughout, recipes are tagged for backyard cooking, car camping, or backpacking. There&’s something here for everyone who loves the outdoors, from backyard grill masters to backcountry big game hunters. The over 100 easy-to-follow recipes include:• Stuffed Game Burgers 3 Ways• Bulgogi Backstrap Lettuce Wraps• Hot-Smoked Trout• Grilled Lobster with Kelp Butter• Venison Stir-Fry with Cabbage• Coal Roasted Bananas Along with recipes, Rinella explains essential outdoor cooking techniques like how to build the perfect outdoor kitchen for any scenario and what it takes to maintain a fire. With preparations ranging from simple backcountry fare to guest-worthy showstoppers, The MeatEater Outdoor Cookbook is the essential companion for anyone who wants to eat well in the wild.
The MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler
by Steven RinellaFrom the host of the television series and podcast MeatEater, the long-awaited definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes“As a MeatEater fan who loves to cook, I can tell you that this book is a must-have.”—Andrew Zimmern When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Big Game: Techniques and strategies for butchering and cooking all big game, from whitetail deer to moose, wild hogs, and black bear, and recipes for everything from shanks to tongue. Small Game: How to prepare appetizers and main courses using common small game species such as squirrels and rabbits as well as lesser-known culinary treats like muskrat and beaver. Waterfowl: How to make the most of available waterfowl, ranging from favorites like mallards and wood ducks to more challenging birds, such as wild geese and diving ducks. Upland Birds: A wide variety of butchering methods for all upland birds, plus recipes, including Thanksgiving wild turkey, grilled grouse, and a fresh take on jalapeño poppers made with mourning dove. Freshwater Fish: Best practices for cleaning and cooking virtually all varieties of freshwater fish, including trout, bass, catfish, walleye, suckers, northern pike, eels, carp, and salmon. Saltwater Fish: Handling methods and recipes for common and not-so-common species of saltwater fish encountered by anglers everywhere, from Maine to the Bahamas, and from Southern California to northern British Columbia. Everything else: How to prepare great meals from wild clams, crabs, crayfish, mussels, snapping turtles, bullfrogs, and even sea cucumbers and alligators. Whether you’re cooking outdoors or in the kitchen, at the campfire or on the grill, this cookbook will be an indispensable guide for both novices and expert chefs. “Rinella goes to the next level and offers some real deal culinary know-how to make sure that your friends and family will dig what you put on the table.”—Guy Fieri “[A] must-read cookbook for those seeking a taste of the wild.”—Publishers Weekly (starred review)
The Meatball Shop Cookbook
by Lauren Deen Daniel Holzman Michael ChernowThe Meatball Shop has quickly grown into a New York City dining destination. Food lovers from around the city and beyond are heading down to Manhattan's Lower East Side for a taste of this breakout comfort food phenomenon. In this fun and satisfying cookbook, chef Daniel Holzman and general manager Michael "Meatball Mike" Chernow open up their vault of secrets and share nearly 100 recipes--from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few. You'll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.There may not be a Meatball Shop near you--yet--but there's a meatball for everyone (and lots more) in this crowd-pleasing cookbook that will have them lining up outside your kitchen.From the Hardcover edition.
The Meatball Cookbook Bible
by Ellen BrownHere is the definitive cookbook for preparing and cooking meatballs. This is the ultimate collection, which includes the classic Italian meatball, Swedish meatballs, gourmet meatballs, and even vegetarian meatballs.
Meat to the Side: A Plant-Forward Guide to Bringing Balance to Your Plate
by Liren BakerAlmost anyone will tell you that you should &“eat your veggies,&” but if you grew up on canned green beans and frozen mixed vegetables, the idea of making plants the center of your meals may seem pretty unappealing. Meat to the Side is author Liren Baker&’s beginner&’s guide for people who want a delicious way to add more vegetables to their diets. Liren&’s easy-to-follow recipes are accompanied by full-color photos and augmented with helpful information about where to find ingredients, how to make swaps in recipes, and how to get the most bang for your buck at the store. This book offers more than 80 plant-forward recipes with flavor combinations that appeal to a range of palates and dietary needs, so you&’ll feel empowered to make the first step toward giving plants a more prominent place in your meals.
The Meat Racket: The Secret Takeover of America's Food Business
by Christopher LeonardAn investigative journalist takes you inside the corporate meat industry—a shocking, in-depth report every American should read.How much do you know about the meat on your dinner plate? Journalist Christopher Leonard spent more than a decade covering the country’s biggest meat companies, including four years as the national agribusiness reporter for the Associated Press. Now he delivers the first comprehensive look inside the industrial meat system, exposing how a handful of companies executed an audacious corporate takeover of the nation’s meat supply.Leonard’s revealing account shines a light on the inner workings of Tyson Foods, a pioneer of the industrial system that dominates the market. You’ll learn how the food industry got to where it is today, and how companies like Tyson have escaped the scrutiny they deserve. You’ll discover how these companies are able to raise meat prices for consumers while pushing down the price they pay to farmers. And you’ll even see how big business and politics have derailed efforts to change the system, from a years-long legal fight in Iowa to the Obama administration’s recent failed attempt to pass reforms.Important, timely, and explosive, The Meat Racket is an unvarnished portrait of the food industry that now dominates America’s heartland.
The Meat Question: Animals, Humans, and the Deep History of Food (The\mit Press Ser.)
by Josh BersonA provocative argument that eating meat is not what made humans human and that the future is not necessarily carnivorous.Humans are eating more meat than ever. Despite ubiquitous Sweetgreen franchises and the example set by celebrity vegans, demand for meat is projected to grow at twice the rate of demand for plant-based foods over the next thirty years. Between 1960 and 2010, per capita meat consumption in the developing world more than doubled; in China, meat consumption grew ninefold. It has even been claimed that meat made us human—that our disproportionately large human brains evolved because our early human ancestors ate meat. In The Meat Question, Josh Berson argues that not only did meat not make us human, but the contemporary increase in demand for meat is driven as much by economic insecurity as by affluence. Considering the full sweep of meat's history, Berson concludes provocatively that the future is not necessarily carnivorous.Berson, an anthropologist and historian, argues that we have the relationship between biology and capitalism backward. We may associate meat-eating with wealth, but in fact, meat-eating is a sign of poverty; cheap meat—hunger killing, easy to prepare, eaten on the go—enables a capitalism defined by inequality. To answer the meat question, says Berson, we need to think about meat-eating in a way that goes beyond Paleo diets and PETA protests to address the deeply entwined economic and political lives of humans and animals past, present, and future.
Meat Planet: Artificial Flesh and the Future of Food (California Studies in Food and Culture #69)
by Benjamin Aldes WurgaftIn 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food.Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.
Meat Pies
by Celenia Chevere Patricia HerbertAn old woman and a young boy get together and make meat pies.
The Meat Paradox: Eating, Empathy, and the Future of Meat
by Rob PercivalFrom a vital new voice in food ethics comes a smart, nuanced investigation into the current meat debate.Our future diet will be shaped by diverse forces. It will be shaped by novel technologies, by geopolitical tensions, and the evolution of cultural preferences, by shocks to the status quo— pandemics and economic strife, the escalation of the climate and ecological crises—and by how we choose to respond. It will also be shaped by our emotions. It will be shaped by the meat paradox. "Should we eat animals?&” was, until recently, a question reserved for moral philosophers and an ethically minded minority, but it is now posed on restaurant menus and supermarket shelves, on social media and morning television. The recent surge in popularity for veganism in the UK, Europe and North America has created a rupture in the rites and rituals of meat, challenging the cultural narratives that sustain our omnivory. In The Meat Paradox, Rob Percival, an expert in the politics of meat, searches for the evolutionary origins of the meat paradox, asking when our relationship with meat first became emotionally and ethically complicated. Every society must eat, and meat provides an important source of nutrients. But every society is moved by its empathy. We must all find a way of balancing competing and contradictory imperatives. This new book is essential reading for anyone interested in the origins of our empathy, the psychology of our dietary choices, and anyone who has wondered whether they should or shouldn't eat meat.
Meat on the Side: Delicious Vegetable-Focused Recipes for Every Day
by Nikki DinkiIn a recent survey, over 22 million Americans identified their eating habits as "vegetarian-inclined." They haven't given up meat, but understand that we need to rethink the way we plan meals. These millions of people are always on the hunt for new, creative ways to work more of them into their diets. Food Network star Nikki Dinki is here to fill this need. She's not a vegetarian; she's not a vegan; Nikki is simply a great chef and healthy eater who plans her meals with the meat on the side!Inside are no fewer than 100 recipes to put meat in the passenger seat. You won't miss the beef in these Eggplant Meatballs; you'll marvel that pasta can be made from a parsnip using just a peeler; and you'll never want traditional nachos again after trying Nikki's Cabbage Nachos. Meat on the Side is for home cooks looking to make the shift to healthier, vegetable-focused meals; couples where one person is vegetarian and the other is not; vegetarians looking for new ways to eat vegetables; and for the family that wants unique recipes that are guaranteed to get their children to eat healthier.
The Meat Lover's Meatless Cookbook
by Kim O'DonnelFrom a noted food blogger (the "Washington Post" and True/Slant)?this kitchen companion to the ?Meatless MondaysOCO campaign teaches die-hard carnivores that veggies are real food, too"
The Meat Lover's Meatless Celebrations: Year-Round Vegetarian Feasts (You Can Really Sink Your Teeth Into)
by Kim O'DonnelKim O'Donnel knows meat eaters. In fact, she is one. As a voice for the Meatless Monday campaign, she's been cooking up delicious you-won't-miss-the-meat fare for the vegetarian-curious-but-vegan's-too-crazy crowd. With a focus on holidays (or any celebration), O'Donnel's versatile recipes ensure that eaters of all dietary stripes will leave the table satisfied. Cast aside those fears of cardboard tofurkey and gray starches. Instead, revel in dishes that inspire, surprise, and are so tasty, "meatless" is an afterthought (with allergy- and animal- free options, to boot). "I can't think of amore cordial or welcoming tone with which to invite possibly skeptical meat eaters into the world of delicious, accessible plant-based cooking. "-Mollie Katzen, author of Moosewood Cookbook
Meat Is for Pussies: A How-To Guide for Dudes Who Want to Get Fit, Kick Ass, and Take Names
by John JosephJohn Joseph wants men to know, in no uncertain terms, that they don’t need to eat steak, burgers, wings, ribs, or any other animal product, for that matter, to be strong—in fact, he would argue, eating animals is for the weak. Because when your protein sources come from animals, you’re missing out on all of the nutritional benefits of a plant-based diet—a diet that can make you more fit, more sexy, and more manly.In Meat is for Pussies, Joseph presents a throw-down of information, offering both personal and scientific evidence that a plant-based diet offers the best path to athleticism, endurance, strength, and overall health. In addition to handily dispelling the myths surrounding meat, Joseph offers workout advice, a meal plan, and recipes that make going plant-based easy. Flavor and vitamin-packed options like the Working Man Stew and Veggie Chili with Cornbread will keep men’s (and women’s) bodies healthy and energized, while workouts that emphasize cardio and strength training build endurance and stamina and prove that you don’t need meat to build muscle. Joseph also offers living proof that living a plant-based lifestyle is badass, from super-athlete Brendan Brazier to MMA champion Jake Shields to Joseph himself, who is an Ironman Triathlete and still rocking out (at the age of fifty-two) on world tours as the frontman for his legendary band the Cro-Mags. Joseph’s passion for educating the world about the benefits of a plant-based diet comes through on each page, in a voice and a vocabulary that is uniquely his own. At the end of the day, he wants readers to live a long, healthy, happy life . . . and he won’t take no for an answer.
Meat Illustrated: A Foolproof Guide to Understanding and Cooking with Cuts of All Kinds
by America'S Test KitchenIncrease your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with 391 kitchen-tested recipes.Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.
The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat
by Michael Harlan Turkell Tom MylanBuying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer).This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
Meat-Free One Pound Meals: 85 delicious vegetarian recipes all for £1 per person
by Miguel BarclayDelicious Food For Less. Minimum fuss, maximum flavour, completely vegetarian and all for £1 per person. Bestselling author Miguel Barclay shot to fame as 'The One Pound Chef', delivering easy recipes that really work, at prices everyone can afford. His goal is simple: to encourage you to cook simple and tasty meals at home and all for £1 per person. With his ingenious recipes and budget-friendly cookbooks, he's here to show you how to cook nutritious vegetarian food without the expense, using everyday cupboard staples and familiar ingredients.Meat-Free One Pound Meals - the fifth book in the series - includes over 85 vegetarian recipes, to not only help save you money and get healthy but also help you do your bit for the planet. Pocket-friendly vegetarian recipes from the One Pound Chef.
Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals
by Nisha KatonaStar TV chef and restaurant owner Nisha Katona applies her trademark fresh, spice-packed and family-friendly modern Indian culinary style to vegan and veggie food. Environmentalists are calling for us to reduce our meat intake and Indian cuisine, being naturally healthy, flavoursome and meat-free, is fast becoming the go-to cuisine for modern families. Nisha Katona is on a mission to preserve the authentic Indian cooking of her mother and grandmothers, translating it for a Western audience into recipes that are quick and easy to prepare, healthy and super tasty – perfect for today's busy lives.The book is organised by ingredient to be as useful as possible, and all the ingredients are easy to source. Once again, Nisha weaves her magic, conjuring up incredible flavours with just a handful of carefully paired ingredients. Chapter by chapter find out: * What to do with Roots * What to do with Beans * What to do with Squashes * What to do with Brassicas & Leafy Greens * What to do with Lentils & Other Grains *What to do with Fruits * What to do with Eggs and Dairy. There is one vegetarian chapter for eggs and dairy products; otherwise the book is largely vegan.
The Meat Free Monday Cookbook
by Paul McCartney Stella McCartneyIn 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show everyone the value of eating less meat - and to make it easier for us all to do so. The Meat Free Monday Cookbook is for everyone who shares the campaign's aims and consists of menus for each of the 52 weeks of the year - two main dishes, plus four other ideas for each meal of the day. Packed with recipes such as Spiced Pumpkin Pancakes, Roasted Halloumi Wrap, Pilau Rice with Cashews and Watermelon Granita, as well as vibrant spring soups, inventive summer salads, appetising autumn bakes and comforting winter stews, it includes contributions from Paul and Stella McCartney as well as from celebrity and chef supporters of the campaign such as Skye Gyngell, Giorgio Locatelli, Theo Randall, Yotam Ottolenghi, Bryn Williams, Kevin Spacey, Twiggy and Vivienne Westwood.
The Meat Free Monday Cookbook
by Paul McCartney Stella McCartney Mary McCartney RIGG/MCCARTNEYIn 2009, Paul, Stella and Mary McCartney launched the Meat Free Monday campaign as a simple and straightforward idea to show everyone the value of eating less meat - and to make it easier for us all to do so. The Meat Free Monday Cookbook is for everyone who shares the campaign's aims and consists of menus for each of the 52 weeks of the year - two main dishes, plus four other ideas for each meal of the day. Packed with recipes such as Spiced Pumpkin Pancakes, Roasted Halloumi Wrap, Pilau Rice with Cashews and Watermelon Granita, as well as vibrant spring soups, inventive summer salads, appetising autumn bakes and comforting winter stews, it includes contributions from Paul and Stella McCartney as well as from celebrity and chef supporters of the campaign such as Skye Gyngell, Giorgio Locatelli, Theo Randall, Yotam Ottolenghi, Bryn Williams, Twiggy and Vivienne Westwood.