Description
Peas, lentils and beans are vital ingredients for vegetarian and vegan cooking: healthy, easy to match and mix, and a natural source of protein. This spotlight on legumes covers one-pot, wok and pan dishes, recipes for the oven and crisp salads. Kitchen tips address storage, soaking, and cooking times, utilisation of leftovers, as well as timesaving and nutrient-preserving preparation methods. Along with the recipes, there is information about cultivating legumes, product reviews, notes about the positive effects for biodiversity, climate and environment, and a seasonal vegetable calendar.
Details:
- Hardback
- 200 Pages
- Dimensions - 260x195mm