Vegetables Delicious recipes for roots, bulbs, shoots & stems
This collection of wow-factor vegetable dishes can all be enjoyed by flexitarians, vegetarians and non-veggies alike.
It’s time to turn foods that used to be relegated to side dishes into the stars of the show. In this book, chef Mat Follas uses his culinary skill and understanding of flavor to bring together a selection of wow-factor plant-based recipes to be enjoyed by flexitarians, vegetarians, vegans, and non-veggies alike. Organized by produce type, there are delicious ways to enjoy everything from roots, squash, and brassicas to shoots, stems, and funghi. Choose from Smoked Parsnip, Pear & Stilton Salad, Moroccan Roasted Cauliflower, Kale Gnocchi with Kale Chips, Goat Cheese & Marjoram Ravioli Marinara, Rainbow Chard & Comté Quiche, Artichoke Frittata, and Champagne Mushrooms. Vegan substitutions are suggested wherever possible and Mat’s ingenious recipes for Dairy-free Cheese and Cream and No-egg Mayo,make switching out the dairy easy. Mat also shares the secrets of his Chef’s Storecupboard—tasty recipes for sauces, relishes, pickles, and dressings—designed to give your veggie dishes a flavor boost.
By Mat Follas
Photography by Steve Painter
Publisher: Ryland Peters & Small (March 10, 2020)
Length: 176 pages