Delicious vegetarian and vegan batch cook recipes for busy people.
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 Bookcomes 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 and Feta Frittata, Marmite and Cheese Loaves, Rose-pink Rhubarb and Custard Pancakes - or simply bake a batch of Cranberry and Brown Sugar Rusks to eat on the run. Lazy make-ahead lunch recipes include Slow Roasted Thyme and Tomato Soup, Garlicky Mushroom Sausage Rolls, 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 Kale, Spinach and Leek Lasagne, Summer Veg Patch Risotto, Sticky Aubergine Bao Buns or Wild Garlic Pesto. And if it's sweets or treats you're after, you'll love the ridiculously easy Cornflake Florentines, huge Buttermilk Chocolate Orange Cake, tangy Lemon and Elderflower Slices or the wild Jumbleberry Sorbet.