Gaia''s Feasts : New Vegetarian Recipes for Family and Community

Following the success of the previous edition of Gaia's Kitchen, Julia Ponsonby presents yet more mouth-wateringly delicious vegetarian recipes for celebrations big and small, whether you want to rustle up Mushroom and Barley Soup for a community event, Chestnut and Leek Salad for a summer celebration, or a sumptuous array of cakes for a large family tea, you will find the inspiration and information you need in this book. The new third edition contains all new recipes, keeping within the theme of sustainable, vegetarian cooking and catering for small and large gatherings.;Front cover; Title page; Copyright; Dedication and acknowledgements; Contents; Foreword; Introduction; Prologue; How to use this book; Meet the cooks; SOUPS; English onion soup with cider & croutons; Minestrone; Lime, lentil & coconut whizz; Bobbing broccoli & cauliflower soup with blue cheese; Herbed yoghurt & bulgur soup with turmeric; Greek lentil soup; Ratatouille soup; Chestnut & artichoke soup; Moorish squash soup with coconut; Squash & corn chowder; White Hart parsnip & apple soup; Wild green soup with nettles; Cream of nasturtium (or watercress) soup; Roast red pepper & tomato soup. Front cover Title page Copyright Dedication and acknowledgements Contents Foreword Introduction Prologue How to use this book Meet the cooks SOUPS English onion soup with cider & croutons Minestrone Lime, lentil & coconut whizz Bobbing broccoli & cauliflower soup with blue cheese Herbed yoghurt & bulgur soup with turmeric Greek lentil soup Ratatouille soup Chestnut & artichoke soup Moorish squash soup with coconut Squash & corn chowder White Hart parsnip & apple soup Wild green soup with nettles Cream of nasturtium (or watercress) soup Roast red pepper & tomato soup. Carrot, leek & butter-bean soupTomato & black-eyed-bean soup MAIN COURSES Sweetcorn & beansprout fritters Cherry tomato tarte tatin Stuffed squash boat Mushroom & tofu stroganoff Courgette carbonara Aubergine parmigiana Onion pakoras Courgette ''conkers'' Humble homity pie Savoury stuffed pancakes Three Kings'' pie Mushroom sformato Arancini & arancioni (Little & large rice balls) Chick-pea tagine with apricots & cashews Twice-baked potatoes Monkey-nut stew Quinoa goulash with blue cheese & leeks Whole mushroom & wild garlic (or spinach) quiche. Creamy risotto with nasturtium & squashRed kidney-bean burgers Red onion, rosemary & cranberry marmelade Old Postern pasties Gluten-free pastry Sprouting seeds & pulses: a quick guide SALADS Whirling seasons pasta salad New potato, shallot & walnut salad Carrot, strawberry & cranberry salad Grape & almond coleslaw Burgeoning butter-bean salad Warm quinoa salad with marinated tofu, squash & fennel Orange-marinated tofu Wild rice, asparagus & tofu salad Millet salad with leek, courgette & chestnut Marinated mushroom salad Celery, celeriac & apple salad Apple cottage salad. Spinach & carrot weaveRoast vegetable couscous salad Puy lentil & fennel salad Kalifornian kale salad Twirling seasons tricolour rice salad Pink & purple salad Portuguese marinated carrots Warm parsnip & hazelnut salad DIPS & SPREADS Roast red pepper humous Lemon & honey vinaigrette Aduki bean pâté Spring pesto with almonds & spicy leaves Garlic & herb cream cheese Red pesto Black olive & sun-dried tomato tapenade Nettle & sunflower-seed spread Mayonnaise & aioli Avocado & coriander dip DESSERTS Rhubarb & strawberry crumble Pear & chocolate tart American apple pie. Topsy-turvey puddings (Apple & sultana Chocolate & pear) Rainbow''s roulade Honey-kissed lemon tart Zesty almond-polenta cake (with reversible berry option!) Chocolate pavlova (with pears or berries) Rhubarb & strawberry trifle Twinkling berry cheesecake Avocada-chocolate truffle torte Spicy pumpkin pie Strawberries & cream flan CAKES La Gomera banana & chocolate marble cake Lovely lemon gateau Carob brownie slice Transition plum & almond cake Rich chocolate & hazelnut gateau Pear & chocolate cake Cardamom cake Chocolate-courgette cake Dundee fruit cake.

Following the success of the previous edition of Gaia’s Kitchen, Julia Ponsonby presents yet more mouth-wateringly delicious vegetarian recipes for celebrations big and small, whether you want to rustle up Mushroom and Barley Soup for a community event, Chestnut and Leek Salad for a summer celebration, or a sumptuous array of cakes for a large family tea, you will find the inspiration and information you need in this book. The new third edition contains all new recipes, keeping within the theme of sustainable, vegetarian cooking and catering for small and large gatherings. Gaia's Feasts is the much-anticipated follow-up to Gaia's Kitchen, winner of the Gourmand Best Vegetarian Cookbook prize. With inspiration from home and around the world, it offers an introduction to the Slow Food and Local Food movements, together with a mouth-watering selection of vegetarian, vegan and gluten-free recipes, including: soups, mains, salads, dips & spreads, desserts, cakes, cookies and breads. Every recipe gives family-sized quantities, as well as scaled-up amounts for groups as large as 50. Whether you're seeking new vegetarian recipes, or looking to expand your meat-free rang