Protein-rich recipes for vegetarians and vegans
Nigella Lawson says, ‘Whatever book Annie Bell writes is always sure to contain recipes I want to cook.’
It is hard to imagine a better reaction, but bearing in mind this book contains recipes for vegan, vegetarians or flexitarians, it is praise indeed.
Alongside the current and commendable desire to eat healthily and ethically, by cutting out meat and/or animal products, comes concern about consuming enough protein for a healthy diet. Plant Power confronts this issue directly by offering 75 tempting recipes that rely on whole plant foods to supply these nutrients, without recourse to fake meat or unpalatable supplements.
Annie Bell trained as a chef before becoming cookery and food writer for Vogue and the Independent, moving onto the Mail on Sunday’s You Magazine for the last 20 years. In Plant Power she explains the theory behind her work without lecturing; the result is a pleasure to read. She succinctly unravels the science: explaining the roles of amino acids, demystifying some hard-held myths such as ‘more is better’, while providing an accessible guide to required protein intake. But best of all are the recipes which will carry you through the day: Mango Chia Porridge, Coconut Cashew Gado Gado Salad, Teriyaki Tofu and even a delicious Shepherd’s Pie (with mushrooms and Puy lentils). The recipes, each with Bell’s characteristic personal touch, are mouth-watering, come with clear instructions and superb photographs. The result is a recipe book that is likely to become a well-used kitchen bible.
Edition: 1st, 2020
Dimensions: H:24.6cm, W:19cm, D:2.2cm
Illustrations: full colour recipe photographs
ISBN -10:0857836129, ISBN - 13: 978-0857836120