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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.
About the author
MAT FOLLAS won MasterChef UK (BBC) in 2009 and went on to run successful restaurants that won awards, including two AA Rosettes. Mat often judges food competitions and events and is a regular judge for BBC MasterChef UK and The Great Taste Awards. He runs popular courses on wild food foraging, cooking and making gin, and he makes liqueurs for his company Mûre British Liqueurs. Mat also part owns and helps run Bramble Cafe in Poundbury, Dorset. He has written three books for Ryland Peters & Small. Mat lives in Dorset, England with his family.
Summary
This collection of wow-factor vegetable dishes can all be enjoyed by flexitarians, vegetarians and non-veggies alike.
