Easy & Tasty - Rosie Marriott
Easy & Tasty - Rosie Marriott
A Collection of Delicious and Original Vegan & Vegetarian Recipes
We are delighted to announce the release of Easy & Tasty – A collection of delicious and original vegan & vegetarian recipes by our very own Rosie Marriott.
The title of the book is ‘Easy & Tasty’ and the recipes are just that, easy and very tasty. Rosie hopes that the title of the cookbook is sufficient encouragement to all, whether you are an established vegetarian, or just want to try cooking the occasional meat-free meal. Many of the recipes are vegan or can be easily adapted for a vegan diet, and some are gluten-free.
About the Author
Rosie Marriott
Since retiring from teaching at Maharishi School in the Summer of 2016, Rosie, a talented cook, has been offering lunches to Maharishi School staff in her own home. Her food was so delicious that staff suggested she put her ideas into a collection of recipes. Rosie decided to do just that with this wonderful book and she is kindly and generously selling it to raise funds for Maharishi School.
Sample Recipes
SQUASH & COCONUT SOUP
Vegan 4-6 servings
THE GORGEOUS COLOUR OF THIS SOUP WHEN BLENDED IS AS APPEALING TO THE EYE AS THE FLAVOURS ARE TO THE TASTE-BUDS!
- 1 Tbsp coconut oil
- 2 tsp fresh grated ginger
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp coriander
- ¼ tsp fennel seeds
- 600 g butternut (or other) squash, peeled, deseeded and chopped
- 50 g creamed coconut, roughly cut up
- 600 ml vegetable stock
- Salt and pepper
Heat the oil in a large pan and stir-fry the chopped squash and the grated ginger for 1-2 minutes. Add the other spices and cook very gently for a minute or two.
MOROCCAN TAGINE
Vegan - without the Greek yoghurt
THIS DISH LOOKS IMPRESSIVE BUT IS VERY EASY TO MAKE. THE SLOW COOKING BRINGS A DEPTH OF FLAVOUR WHICH YOU DON’T GET WITH MORE QUICKLY-COOKED MEALS.
- 2 Tbsp extra virgin olive oil, plus a drizzle to serve
- 1 red pepper, deseeded and thickly sliced
- 1 leek, cut into thick slices
- 1 medium-large aubergine, cut into chunks
- 1 medium-large sweet potato, peeled and cut into chunks
- 75 g dried apricots or prunes
- 2 garlic cloves, crushed (optional)
- 2 tsp paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 400 g can of chickpeas, rinsed and drained
- 500 g passata (or 1 can of chopped tomatoes)
- 1 tsp sugar
- 200 ml of vegetable stock
- Salt and pepper
- Handful fresh coriander
- Greek yoghurt, to serve
- Heat up the oil in a large, heavy-based saucepan or casserole with a tight-fitting lid that can be used on a hob.
- On a medium heat, start by cooking the pepper, sliced leek, aubergine, sweet potato and apricots or prunes.
- Stir in the garlic cloves and the spices, and cook for 2 or 3 minutes.
- Then add the chickpeas, passata, sugar and stock.
- Bring to the boil, then turn down and simmer very gently for 1 – 1 ½ hours.
- You may need to add more water if much of the sauce evaporates during cooking.
- Season to taste, and just before serving, stir in the chopped coriander.
- Serve with spoonfuls of Greek yoghurt.
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Details
83379
- Title: Easy & Tasty.
- Details: A collection of delicious and original vegan & vegetarian recipes.
- Author: Rosie Marriott.
Additional Information
| Quantity | 1 pc |
|---|---|
| Ean code | 5025868833800 |
| Benefits |
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| Reviews | No |
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