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30-minute vegetarian : 100 green recipes to make in 30 minutes or less / Ylva Bergqvist.

In 30-Minute Vegetarian Swedish chef and food blogger Ylva Bergqvist explores the virtues of living and eating green. The concept is simple, ease your way into a mostly or full vegetable-forward diet by cooking dishes that are quick to prepare and impossible to resist. Half of the recipes in the book are completely vegan, the other half are vegetarian (primarily including dairy and egg products) with tips on how to swap ingredients for a vegan diet. Also included are basic recipes for making pantry and fridge basics, like paneer, kimchi and falafel to use as building blocks for other recipes. The dishes are inspired by cuisines from around the world, including Italy, Asia, the Middle East and Mexico. Indulge in Pasta with Carrot Sauce and Buttery Hazelnuts or Cauliflower Soup with Curry-fried Apples and Seeds, or whip up Shakshuka with Kidney Beans and Tahini or Portobello Burgers with Truffle Bean Cream for speedy weeknight dinner. With the help of this book you'll be getting a satisfying, vegetable-forward dinner the table in half an hour or less.

Item Information
Barcode Shelf Location Collection Volume Ref. Branch Status Due Date Res.
C9008344084 641.5636 BER
Adult nonfiction   Stratford Branch . . On Loan . 22 Apr 2024
. Catalogue Record 817816 ItemInfo Beginning of record . Catalogue Record 817816 ItemInfo Top of page .
Catalogue Information
Field name Details
ISBN 9781784881863
1784881864
Dewey 641.5636
Author Bergqvist, Ylva author.
Title 30-minute vegetarian : 100 green recipes to make in 30 minutes or less / Ylva Bergqvist.
Published Richmond, Victoria : Hardie Grant Books, 2018.
Physical description 183 pages : colour illustrations ; 26 cm.
General note First published in Swedish by Bonnier Fakta 2017.
Includes index.
Summary In 30-Minute Vegetarian Swedish chef and food blogger Ylva Bergqvist explores the virtues of living and eating green. The concept is simple, ease your way into a mostly or full vegetable-forward diet by cooking dishes that are quick to prepare and impossible to resist. Half of the recipes in the book are completely vegan, the other half are vegetarian (primarily including dairy and egg products) with tips on how to swap ingredients for a vegan diet. Also included are basic recipes for making pantry and fridge basics, like paneer, kimchi and falafel to use as building blocks for other recipes. The dishes are inspired by cuisines from around the world, including Italy, Asia, the Middle East and Mexico. Indulge in Pasta with Carrot Sauce and Buttery Hazelnuts or Cauliflower Soup with Curry-fried Apples and Seeds, or whip up Shakshuka with Kidney Beans and Tahini or Portobello Burgers with Truffle Bean Cream for speedy weeknight dinner. With the help of this book you'll be getting a satisfying, vegetable-forward dinner the table in half an hour or less.
Subject Vegetarian cooking
Vegan cooking
Quick and easy cooking
Cookbooks
Additional author Giles, Ian (Translator) translator.
Catalogue Information 817816 Beginning of record . Catalogue Information 817816 Top of page .