Author: Matt Follas
Publisher: Ryland Peters & Small
ISBN: 9781849757096
Page Count: 176
List Price: $34.95
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 flavour 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 fungi. 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 flavour boost.
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