Green: Veggie And Vegan Meals For No-Fuss Weeks And Relaxed Weekends

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Published on 23 May 2019
Green: Veggie And Vegan Meals For No-Fuss Weeks And Relaxed Weekends
Inspiring vegetarian and vegan recipes
Quick and easy ideas for weeknights
Laid-back feasts and batch cooking tips for weekends

Who's the author? Elly Curshen – also known as Elly Pear – is the the author of best-selling cookbook, Fast Days & Feast Days, cookery tutor and authority on all things delicious. Recently named one of the UK's top 20 Veggie Heroes, Elly Pear champions cooking from scratch and greener ways of eating. 

What's it about? Bright, inventive and meat-free, this cookbook is packed with recipes that show how achievable it is to get delicious food (that just happens to be vegetarian) on the table. With easy-to-find ingredients, bulk-cooking and meal-prepping ideas, chapters on freezer food and 20-minute meals as well as ideas for seasonal cooking all year round, Green is all about making it easier to eat well every day of the week. With beautiful photograpy, more than 100 recipes and helpful sections for weekday and weekend cooking, this is a cookbook you can go back to time and again.

Elly says: "If you're already a veggie or vegan, I'm going to show you lots of things you may not have tried - new ingredients, different ways of doing things or fresh approaches to cooking. If you're currently a meat-eater, my aim is to prove a meal with no meat can still be satisfying, exciting and delicious".

The Guardian vegetarian food expert Anna Jones is a fan, saying: "Green is full of smart, stand-out, delicious vegetarian recipes. I love this book". 

What's inside?

- A super-practical section on weekday meal solutions, with sub-sections for freezer food, one-pan meals and easy recipes that can be on the table in 20 minutes.

- Dreamy weekend brunch recipes.

- Seasonal weekend supper and special occasion ideas.

- Recipes to prep at the weekend for the week ahead - again, a really practical approach based on how we really live our busy lives.

Recipes we love: Rose Harissa Chickpeas with Za'atar Baked Feta; Pumpkin Gnocchi; Jalapeno-brined French Toast Crumpets and Curried Cauliflower Frittata.

Perfect for: Cooks who want to eat well every day of the week, and anyone trying to get more veg and plant-based foods in their diet.

Want to know more? The Happy Foodie team cooked from the book, testing a range of recipes. Click here to find out how we got on.