Beautifully photographed cookbook featuring innovative recipes to inspire to a range of plant-based diets—even those that allow some lean meat and seafood. Whether you’re strictly vegan, not-so-strict lacto-ovo vegetarian, a newly emerging flexitarian, or simply like to eat fresh, Almost Vegetarian focuses on healthy, modern, and mostly plant-based ingredients in delicious combinations.
Over 100 fresh-tasting recipes, each one beautifully photographed, take a modern approach to plant-based cooking, combining a wide range of ingredients in enticing internationally-inspired recipes. Some of the innovative, triple-tested recipes from the test kitchen experts at Australian Women’s Weekly appeal to those on strict vegetarian or vegan diets, while others combine vegetables with lean meats and seafood—all embracing a global perspective and fresh flavor focus with universal appeal.
Table of Contents:
Less Meat, More Veg
Recipes include: Broccolini, Asparagus & Miso Chicken Salad; Chicken and Noodles in Spiced Coconut Water; Sweet Potato, Prosciutto & Smoked Mozzarella Flatbread; Prawn & Red Curry Fritters; Tuna Salad Sushi Bowl; Pumpkin Gnocchi with Broccolini & Red Onion; Mushroom, Sage & Buckwheat Risotto; Cauliflower ‘Couscous’ with Roasted Carrot Hummus; Sri Lankan Potato & Pea Curry; Roast Vegetables with Basil and Feta Polenta; Crumbed Zucchini & Slaw Wraps; Carrot & Lentil Soup with Coriander Pesto; Miso Vegetables with Pounded Rice Salad; Choc Cherry Coconut Bars; Coconut Fritters with Mango, Chile & Lime
Broccoli, mustard & cheddar hand pies
PREP + COOK TIME 30 MINUTES SERVES 6
6 sheets puff pastry ½ cup honey mustard ½ pound broccoli, chopped finely 1½ cups grated cheddar 1½ cups grated mozzarella 1 egg, beaten lightly 3 teaspoons toasted sesame seeds
1 Preheat oven to 400°F. Line two baking sheets with parchment paper.
2 Using a plate as a guide, cut six 8¾-inch rounds from the pastry. Spread pastry with mustard, leaving a ½-inch border around the edge.
3 Combine broccoli, cheddar and mozzarella in a large bowl; season. Place one-sixth of the broccoli mixture in the center of a pastry round; fold over to enclose filling, crimping the edge to seal. Repeat with remaining broccoli mixture and pastry rounds.
4 Place pies on baking sheets. Brush with egg and sprinkle with seeds; cut four slashes on each pie. 5 Bake pies for 25 minutes or until golden and puffed.
tip Pies can be made the day before up to the end of step 3; store, covered, in the fridge.
serving suggestion Serve with a simple green salad.