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vegan

Puttanesca Aubergine Parmigiana

This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers and olives bring plenty of salt to the show. Nutritional yeast adds a deep savoury flavour to the crumb. Prep: 15 minutes |  Cook: 1 1/4 hours SERVES 4-6 olive oil, for frying 2 red […]

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Vegan Protein Omelette by Camilla Fayed

A recipe inspired by socca Niçoise from the South of France. This delicate chickpea flour omelette is a fresh and healthy alternative to a traditional egg one and can be served with a combination of fillings. We add chard, a yogurt cream and a roasted carrot harissa sauce. Chickpeas and cashews are a great source […]

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New York-style baked cheesecake

PREP TIME: 15 MINS | SOAK TIME: 30 MINS | CHILL TIME: 2 HOURS | COOK TIME: 55 MINS This can be served as it is, or with a fruit coulis, chocolate sauce or caramel sauce, or with fresh berries. SERVES 8 | GF | WF INGREDIENTS FOR THE TOPPING: 125g unroasted cashew nuts 2 x 270g […]

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Super-green green curry

Thai sticky rice is easy to find in big supermarkets, as is galangal, but you could use basmati if you prefer and simply leave out the galangal. Miso paste is also widely available – along with the lime juice and salt, its intense savoury flavour replaces the fish sauce traditionally used in Thai curries. You […]

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GRILLED RADICCHIO, BAKED PUMPKIN, BEAN PURÉE AND GREMOLATA

Gremolata is a mixture of lemon zest, garlic and parsley. Italians will know it for its use in the meat dish ossobucco, but I think it goes very well with vegetables too, for example this autumn recipe of radicchio, pumpkin and beans.   Serves 4 450ml vegetable stock 450g white beans (drained weight) either home […]

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Farmacy Burger

GF NF VG   The number one choice on our restaurant menu, so we just couldn’t leave it out. This is our plant-based take on the ubiquitous burger. It’s full of flavour and nourishing too. We use black beans to create the delicious taste of the bean burger, supplying protein, magnesium and vitamins. The other […]

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Peach Melba with Raspberry Compote & Lemon Shortbread Shards

The esteemed French chef Auguste Escoffier claimed to have invented the Peach Melba in the early 1890s at the Savoy Hotel in London, in honour of the Australian soprano Nellie Melba, who was a guest at the hotel while performing at Covent Garden. Conjuring up images of Abigail’s Party, it’s as cute and kitsch as […]

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Fig Tarte Tatin

GF VG (if honey not used in cream)   Serves 12 Preparation time: 50 minutes For the crust 175g (6oz) buckwheat flour, plus a little extra for rolling out 85g (3oz) almond flour 115g (4oz) coconut sugar 1 tbsp ground flaxseed mixed 2 1/2 tbsp water 70g (2 1/2oz) coconut butter 3–4 tbsp almond milk […]

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Pumpkin Soup

Pumpkin, like other squash, is delicious roasted when it becomes sweet and rich. The curry spices complement the pumpkin and give an extra warming flavour. Keep the seeds from the pumpkin, clean to remove any fibres, then roast and scatter over the soup before serving. SERVES 3-4 1 medium pumpkin, cut in half, deseeded (keep […]

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FATTOUSH DIP with pitta chips

From Izy Hossack’s The Savvy Cook comes this recipe, perfect for vegetarians, vegans and carnivores alike! I prefer this purple dip made with kidney beans to its more common chickpea-based cousin hummus as it’s easier to make it smooth, light and creamy. (Seriously, I’m never going to hand peel a bowl of cooked chickpeas just […]

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Go Lean Vegan

Go Lean Vegan is a plant-based diet that can help you not only look great, but also lose weight! This revolutionary step-by-step 30-day diet plan will help you lose weight and start feeling better fast – while eating delicious, satisfying plant-based foods (and absolutely no calorie counting). Carefully developed by award-winning nutritionist and chef Christine […]

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