Autorentext

Anne-Katrin Weber is a chef, nutritional scientist, freelance author of numerous cookery and pastry books - some of which have won awards- and an in demand food stylist for magazines and advertising. She loves cooking with vegetables and makes them a feature of her recipes. She not only loves greens on her plate, but also in her garden.

Klappentext

"... the recipes themselves offer more detail, lovely photography, and fresh ideas for plant-based food, such as lentil and chocolate granola, beetroot fritters with labneh and quick pickled radish, and lentil and mushroom cottage pie. Weber even manages to sneak beans into desserts, as in her chocolate, hazelnut, and black bean brownies." - Publishers Weekly

Peas, lentils, and beans are vital ingredients for vegetarian and vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein. Anne-Katrin turns the spotlight on legumes with her fresh green food creations and international recipes for everyday use - be it tasty one-pot, wok, or pan dishes, recipes for the oven, or crisp salads. The useful kitchen tips offer insider knowledge about storage, soaking, and cooking times, utilization of leftovers, as well as timesaving and nutrient-preserving preparation methods. Apart from a variety of recipes, we get information about cultivating legumes, product reviews, notes about the positive effects for biodiversity, climate and environment, and a seasonal vegetable calendar. A must-have if you like fresh and creative cooking and enjoy healthy yet delicious food.

Zusammenfassung
Peas, lentils, and beans are vital ingredients for vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein. Anne-Katrin turns the spotlight on legumes with her fresh plant-based creation of international recipes for everyday use. This book is a must-have if you enjoy creative cooking and delicious food.