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Published by Weldon Owen
Distributed by Simon & Schuster



About The Book

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
  • Almost Vegetarian
  • Meat-Free Mondays
  • Everyday Vegetarian
  • Everyday Vegan

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 
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. 

About The Author

Product Details

  • Publisher: Weldon Owen (January 9, 2018)
  • Length: 240 pages
  • ISBN13: 9781681883779

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More books from this author: The Australia Women's Weekly Test Kitchen