About this book
A versatile cookbook that treats vegetarians as foodies, with recipe ideas that go beyond the traditional vegetarian staples. With recipes full of sensational flavours, colours and textures - this is food that will stop readers in their tracks. More people are reducing their meat intake for health and environmental reasons - according to the UN, the meat industry is responsible for 18% of global carbon emissions (others put that figure as high as 50%).
Features recipes full of sensational flavours, colours and textures - imaginative vegetarian dishes that taste fantastic. This title also helps you learn how to smoke an aubergine over a gas flame, which you can then turn into a curry, or mash and mix with potato, griddle, roll in dukkah and wrap around mozzarella.