Rose Elliot’s Vegetarian Meals In Minutes
In this cookbook for vegetarians on-the-go, Rose Elliot shows you how to create tasty, original, meat-free meals – fast! It contains over 200 recipes for every occasion, all ready to eat in under half an hour.Rose combines ingenuity with speed to create mouth-watering, original, vegetarian meals in no time. This is fast food for any occasion – from a quick snack for one, to a speedy lunch with a friend, or a last-minute impromptu dinner party.Starting with the store cupboard, there are essential tips on what to have in stock to ensure you always have the basis of a quick meal or snack. The next six chapters are each based around a key main ingredients: • Bread • Eggs, Cheese and Dairy Foods • Pasta • Pulses, Grains and Nuts • Vegetables • Fruit.Delicious ideas include quick pizzas, pittas and crostini, fillings for frittatas and tortillas, spicy lentil burgers, risottos, soups, dozens of pasta dishes, gratins and grills, stir fries and salads and plenty of tempting desserts and puddings that you can whip up in a flash. There are also more applied recipes (but nothing longer than half an hour) such as Polenta with Grilled Vegetables, Mixed Vegetable Curry and Red Beans with Thyme and Coconut Cream.Rose Elliot’s Vegetarian Meals in Minutes is the perfect book for the busy veggie. Keep it handy in the kitchen and you’ll be able to rustle up a meal in no time.
Читать Rose Elliot’s Vegetarian Meals In Minutes онлайн беплатно
Collins
an imprint of HarperCollinsPublishers
1 London Bridge Street
London SE1 9GF
First published in paperback 1998; previously published
in 1994 as Rose Elliot’s Vegetarian Fast Food.
Text © Rose Elliot 1994, 1998
Photographs © David Armstrong 1994
All rights reserved
Editor: Jane Middleton
Text designer: Joan Curtis
Photographer: Dave Armstrong
Home Economist: Lyn Rutherford
Stylist: Róisín Nield
Illustrator: Lucinda Rogers
Indexer: Susan Bosanko
A catalogue record for this book is available from the British Library.
Publishing Director: Denise Bates
Senior Managing Editor: Angela Newton
Editorial Assistant: Lisa John
Rose Elliot asserts the moral right to be identified as the author of this work
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.
Source ISBN 9780007193196
Ebook Edition © JANUARY 2015 ISBN: 9780007405565
Version: 2015-01-26
HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication.
With book sales of three million, Rose Elliot is Britain’s bestselling vegetarian cookery anchor. She has earned the praise of vegetarians and non-vegetarians alike for the originality and imaginativeness of her recipes.
Her first book, Simply Delicious, was written in response to the many requests for recipes she received from visitors to the retreat centre run by her parents, where she then cooked. The book was widely praised and, since then, Rose has written many bestsellers. Vegetarian Christmas, Vegan Feasts, The Bean Book and Low Fat, Low Sugar are published in paperback by Thorsons.
Rose Elliot frequently contributes to national magazines, gives cookery demonstrations and broadcasts on radio and television. She lives with her husband, Robert, in Hampshire. Rose has always had a great interest in astrology and has practised this alongside her career as a cookery writer. With Robert she runs a computer-based astrological service which provides high quality personality profiles, forecasts and compatability charts. More details can be obtained from: Rose Elliot Horoscopes, PO Box 16, Eastleigh, Hampshire SO50 5YP.
CONTENTS
Croissants, Rolls & Sweet Ideas
Fried, Melted & Grilled Cheese
Puddings with Cheese, Cream & Yogurt
Soups & Top-of-the-Stove Dishes
Fruit Salads & Savoury Fruit Dishes
Most of the recipes in this book are based on a combination of fresh ingredients and ingredients that keep well in a storecuboard, such as pasta, rice and spices. A well-stocked storecupboard saves time; after the initial stocking-up it’s just a matter of replenishing it when required. You don’t have to shop every day to make quick vegetarian meals: fresh vegetables and dairy produce keep very well in the fridge; herbs in jugs of water or growing in pots in a light place; and bread, if you want some in reserve, in the freezer. These are the ingredients I find most useful to have in stock, and many of the recipes in this book rely on them.
DRY GOODS
I like to keep in several packets of pasta in different shapes and a supply of split red lentils, which cook more quickly than other pulses and don’t need soaking. Various types of rice are also indispensable: brown basmati is the only wholegrain rice that cooks in under 30 minutes, and white basmati takes even less time. Bulgur wheat, couscous, instant polenta, chick pea (gram) flour, cornflour and dried breadcrumbs are worth having for occasional use, and flour (both white and wholemeal) and baking powder are storecupboard basics. Wheatmeal and amaretti biscuits keep fairly well and make a good base for various puddings. Dried fruits are useful for both sweet and savoury dishes, as are nuts, seeds, desiccated coconut, coconut milk powder and creamed coconut. Try to keep several types of nuts and seeds in stock, such as walnuts, hazelnuts, cashews, pine nuts, sunflower seeds and sesame seeds. If possible, store nuts in the fridge or freezer to prevent them from going rancid. In any case, buy them in small quantities.
