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"... the recipes themselves offer more detail, lovely photography, and fresh ideas for plant-based food, such as lentil and chocolate granola, beetroot fritters with labneh and quick pickled radish, and lentil and mushroom cottage pie. Weber even manages to sneak beans into desserts, as in her chocolate, hazelnut, and black bean brownies." -Publishers WeeklyPeas, lentils, and beans are vital ingredients for vegetarian and vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein. Anne-Katrin turns the spotlight on legumes with her fresh green food creations and international recipes for everyday use be it tasty one-pot, wok, or pan dishes, recipes for the oven, or crisp salads. The useful kitchen tips offer insider knowledge about storage, soaking, and cooking times, utilization of leftovers, as well as timesaving and nutrient-preserving preparation methods. Apart from a variety of recipes, we get information about cultivating legumes, product reviews, notes about the positive effects for biodiversity, climate and environment, and a seasonal vegetable calendar. A must-have if you like fresh and creative cooking and enjoy healthy yet delicious food.
