The Green Batch Cook Book: Vegetarian and Vegan Recipes for Busy People

Description

The phenomenal rise in the popularity of veganism, plant-based meals and flexitarian diets means that more of us are regularly choosing to cook meat-free dishes. Concerns about waste and budgets have ensured that making conscious decisions about using leftovers and root-to-shoot eating is becoming mainstream. But as traditional batch cook recipes often lean towards meat-based meals, finding brilliant vegetarian and vegan ideas can be tricky. That's where The Green Batch Cook Book comes in, harnessing the vibrant fresh flavours of fruit and vegetables in an innovative and breezy collection of 70 meat-free recipes. Start your day with beautiful breakfasts - Sweet Potato, Pepper and Feta Frittata, No-knead Marmite and Cheese Loaf, Rose-pink Rhubarb and Vanilla Custard Pancakes - or simply bake a batch of Brown Sugar Rusks and Cranberry to eat on the run. Lazy make-ahead lunch recipes include Garlicky Mushroom and Chestnut Sausage Rolls, Edamame and Spring Green Pot Stickers and a simple but irresistible Broccoli, Lemon and Almond Salad. Feeding a crowd? Check out the family-friendly big batch chapter with tempting recipes for Mushroom, Broccoli and Walnut Lasagne, Summer Veg Patch Risotto or Sticky Aubergine Bao Buns with Smacked Cucumber. And if it's sweets or treats you're after, you'll love the ridiculously easy Cornflake Florentines, Blood Orange Upside-down Cake, tangy Lemon and Elderflower Slices or the wild Jumbleberry Sorbet. Praise for The Batch Cook Book 'Redefines the concept of batch cooking' Stuart Heritage, Guardian 'Batch made in heaven' Daily Express 'Mouth-watering new recipes and hints and tips for the best batch and meal prep techniques' Eat Your Books 'You won't be disappointed with these winter warmers' Huffington Post Contents Introduction Chapter 1 Batch breakfasts Hash brown breakfast quiche with spinach and tomatoes Rich olive and tomato toast toppers Giant mushrooms with a crunchy herb filling Leek, chive and cheese croquettes Golden polenta slices with caramelised sherry tomatoes No-knead Marmite and cheese loaf Green chilli cheese cornbread Summer herb and potato farls Sweet potato, pepper and feta frittata Rose-pink rhubarb and vanilla custard pancakes Brown sugar and cranberry rusks Rocket fuel apricot and cranberry bars Chapter 2 Batch lunches Tarragon and Swiss cheese baked eggs Broad bean and dill toasts Slow-roasted tomato, basil and garlic soup Pea and soft mint soup Green pesto babka Edamame and spring green potstickers Red onion, walnut and mozzarella slipper bread Sunny root veg spirals Roast lemon carrots with carrot-top and hazelnut pesto Fiery sweetcorn and red pepper cakes with crispy chilli oil Garlicky mushroom and chestnut sausage rolls Beetroot, tarragon and Boursin galette Roast garlic and lentil salad with caper dressing Maple-glazed beetroot with walnuts and marjoram Green ribbon and bulgur wheat salad with lemon dressing Broccoli, lemon and almond salad Chapter 3 Everyday feasts Charred hispi cabbage with butter bean stew Harissa-glazed cauliflower, fennel and wild garlic bake Rocket, watercress and ricotta gnudi Easy pea and spinach tart Smoky lettuce patties with sunrise salsa Light chickpea and new potato curry Carrot, halloumi and mint fritters Honey-roast fennel and shallots with creamy mustard mash Miso-chilli glazed aubergines with sesame noodle salad Spiced sweet potato oven chips Roasted double tomato tart Cumin-spiced lentils with crispy red cabbage Cannellini bean, sage and crispy tomato pasta Vibrant spring green, dill and pistachio orzo Black bean balls with mint and cucumber dip DIY pizza party (with freezable dough) Red pepper and mixed seed salad Chapter 4 Family-friendly big batches Triple green lasagne Mushroom, broccoli and walnut lasagne Butternut, lemongrass and peanut stew Roast root veg pilaf Universal vegan base Honeycomb courgette cannelloni with a rye top Summer veg-patch risotto Sticky aubergine bao buns with smacked cucumber Roast celeriac with saffron and herb yoghurt Rich tomato, thyme and red pepper sauce Stuffed artichoke cups Sweet potatoes with zingy herb sauce Freekeh-stuffed courgettes with olives and marjoram Smoky chipotle and maple baked beans Wild garlic pesto with wholemeal spaghetti Chapter 5 Sweets and treats Maple, oat and marzipan biscuits Lime and thyme shortbread thins Pistachio and cherry brownies Red plum and marzipan tartlets Cornflake florentines Blood orange upside-down cake Feed-a-crowd crunchy apple traybake Carrot and raisin loaves Blueberry and lemon drizzle cake Huge chocolate and orange traybake Jumbleberry sorbet Cherry, coconut and banana loaf Lemon and elderflower slices Jewelled pear and ginger cake Chapter 6 Leftovers, gluts and things in jars Christmas mincemeat biscuits Herbed, cured egg yolks Bay and blackberry gin Easter egg chocolate chip cookies Index