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• by:
• Graimes, Nicola

People are increasingly changing to a vegetarian diet for a number of reasons, not least because it is healthy, relatively inexpensive, full of variety and, above all, utterly delicious. This trend has encouraged a welcome revival of seasonal cooking, for if a dish is to be based on vegetables, vegetarians rightly demand that the produce should be at its freshest and best, whether early summer asparagus or smoky autumn squash. It has also resulted in supermarkets and shops offering an extensive range of pulses, grains and soya products, as well as vegetarian varieties of cheese, sauces and flavorings.

This book is packed with 50 recipes for all occasions, from dinner parties to midweek suppers, and for all seasons, from summer salads to winter stews. In some dishes, vegetables take the starring role, while others are based on cheese and dairy products. In addition, mouth-watering recipes for lentils, peas and beans, pasta and grains and the wonderfully versatile tofu demonstrate that the tired old cliche that vegetarian food is dull needs to be pensioned off once and for all. No one would make such a suggestion after trying such treats as Grilled Aubergine Parcels, Potato and Red Pepper Frittata or Spiced Vegetable Couscous.

150 step-by-step instructions make cooking these tasty, nutritious dishes simplicity itself, and the finished dishes are all beautifully photographed. Whether you are a newcomer to vegetarian cooking or a veteran veggie looking for inspiration, you are sure to find the perfect choice here.