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The Part-Time Vegetarian's Year

Delicious and inspiring flexitarian food for every season

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A Cookbook by Nicola Graimes

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A Cookbook by Nicola Graimes Published by Cookt

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100 Recipes

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Delicious and inspiring flexitarian food for every season This is your essential cookbook for eating with the seasons, with a feast of over 100 recipes that make the most of fresh produce at its peak of flavour and availability – and when it’s most economical to buy. The flavour-packed recipes are all vegetarian, and most come with a flexitarian option showing how to include meat or seafood in sustainable amounts, or how to make the dish fully vegan. In spring, feast on a Rejuvenating Coconut and Spinach Broth or Spring Vegetable Fritto Misto. Summer brings a refreshing Watermelon, Pitta and Goat’s Cheese Salad and Avocado, Pea and Mint Pasta; autumn a comforting Baked Cauliflower Cheese Risotto or Smoky Aubergine Chilli. The year closes with warming Winter Green Noodles and Celeriac, Ginger and Sesame Bhajis. From barbecues and picnics to festive feasts, each chapter also features a complete menu for easy entertaining. This creative collection of nutritious dishes harnesses the tastes and types of food we like to eat in each wonderful season.

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  • All
  • Spring
  • Summer
  • Autmn
  • Winter

Spring

Rejuvenating coconut and spinach broth

Leek and white bean soup with roast garlic oil

Baked eggs with spring greens

Green minestrone with wild garlic pesto

Broad bean humous with artichokes and pitta crisps

Tomato bulgur with raw asparagus salad and mint yogurt

Black bean noodles with purple sprouting broccoli

Watercress, pink grapefruit and quinoa salad

Red onion tarte tatin with pine nuts

Roti with spinach saag and paneer

Green gazpacho

Spring green and leek filo pie

New-season potato and watercress salad

Chargrilled asparagus with wild garlic mash

Spring vegetable fritto misto with saffron mayo

Spiced-leek flatbreads with mint raita

Green rice and peas

Sweet potato tortilla

Springtime Korean rice bowl

Broccoli, lemon crumbs and crispy capers with linguine

Dairy-free cacio e pepe

Harissa-roasted new potatoes with beans and halloumi

Pak choi, miso and smoked-tofu ramen

Sesame cauliflower noodles with tahini sauce

Summer

Spanish-style baked beans with almond aioli

Article

Summer

Salt-cured carrot lox on rye

Eggs, avocado and black beans with fresh tomato salsa

Roasted Spiced Tofu with Corn Chaat

Baked halloumi with red mojo sauce

Watermelon, pitta and goat’s cheese salad

Gado gado summer platter

Wonton chips

Mango, carrot and cardamom lassi

Seaweed salad with pickled ginger

Japanese-style omelette with summer leaves

Chickpea pancakes with coriander yogurt

Aubergine and fresh tomato curry

Beer-battered tofu tacos with pea crema

Roasted fennel ‘paella’ with almond aioli

Roasted ratatouille with pasta

Warm green bean and courgette salad

Summer herb cheese

Aubergine pide

Chargrilled courgettes on garlic toast with parsley relish

Courgette koftas in vine tomato sauce

Sweetcorn polenta with roast peppers and beans

Jackfruit kebabs with tahini yogurt sauce

Charred aubergine salad

Corn with chilli and lime

Chargrilled lettuce with miso dressing

Barbecued baby carrots with avocado and ginger

Sesame empanada pie

Avocado, pea and mint pasta

Tomato tarts with preserved lemon relish

Autmn

Article

Contents

Carrot, ginger and lentil soup with carrot crisps

Cauliflower, coconut and lemongrass soup

Crispy mushroom pancakes with hoisin sauce

Bread, kale and smoked paprika frittata

Smoky beans

Orange and pomegranate salad with mint and lime

Parsnip latkes with beetroot horseradish cream

Roasted broccoli and squash with smashed beans

Smoked chilli butter greens with tagliatelle

Mushroom noodle larb

Beetroot spaghetti with goat’s cheese and walnuts

Baked cauliflower cheese risotto

Pot-roasted cauliflower in cider with apples

Scandi-style potato gratin

Rainbow chard with lemon butter

Smoky aubergine chilli

Sri Lankan-style jackfruit curry with rainbow chard

Beetroot tarts with goat’s cheese and dukkah

Pho with greens and pickled turnip

Polenta bowl with cavolo nero and chestnut crumbs

Autumn kale Caesar salad

Roasted carrot and couscous salad with chimichurri

Autumn squash pilaf with spinach yogurt sauce

Winter

Radicchio with Thai flavours

Black rice, pineapple, mint and tofu salad

Celeriac, sesame and ginger bhajis with coriander dipping sauce

Pumpkin, chickpea and barley soup

Japanese-style scrambled eggs with rice

Parsnip, apple and potato soup with winter pesto

Chipotle-baked eggs with herb salsa

Weekday dahl

Red chicory salad with honey pecans

Warm lentil salad with roasted pears,

Slow-cooked pulled celeriac with roast garlic cream

Chickpea tofu with broccoli and ginger miso dressing

Winter green noodles with tempeh crumbs

Roasted one-pan sweet potato hash

Winter white pizza

Rich lentil ragu

Turkish-style spiced pinto beans

Crumb-coated mushroom burgers with root slaw

Baked cavolo nero, leek and porcini pasta

Sweet potato gnocchi with butter sauce and hazelnuts

Chestnut, blue cheese and cranberry galette

Creamy leek sauce

Crushed roast potatoes with rosemary

Sprouts with smoked chilli butter

Spiced red cabbage

Other

Article

The Part-time Vegetarians Year - Intro

Article

Introduction

Article

Spring

Article

Spring lunch with friends

Article

Summer picnic platter 

Article

Barbecue feast

Article

Autumn

Article

Brunch

Article

Meal for a gathering

Article

Winter

Article

Festive gathering

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