The Way to Eat Now

Through a fresh, modern take on vegetarian cooking, Alice Hart shows home cooks how to find joy in food by opting for meat-free meals.<i>Good Veg</i>offers 200 seasonally inspired recipes with 100 elegant photographs that revamp traditional flavor profiles. Here are recipes showcasing global flavors that are healthy—with a dose of common sense.<br /><br />Conscious of the difficulties facing home cooks, this cookbook devotes entire chapters to recipes that are by turn quick, thrifty, or for lazy Sundays. There are also options for low-sugar, gluten-free, vegan, and raw diets. From recipes for large gatherings; to quick-and-easy weeknight dinners that don’t require a lot of fuss; to brunches, snacks, and cooking for friends and family with common allergies, there’s something for everyone and every occasion.<br /><br />Many home cooks feel that vegetarian cooking poses insurmountable problems, but these recipes show how to incorporate veggies into a cleaner lifestyle, one at a time.<br /><br />With how-to tips on fermenting, sprouting, and cooking lentils beautifully<br />Elegantly styled chapters include Mornings, Thrifty, Gatherings, Raw-ish, and Afters<br />Global recipes: Thai Green Sweetcorn; Baby Pumpkins with Mudjhadara; Chard Gratin with Gruyere; Ruby Red Kimchi; Roast Pineapple, Coconut, and Kaffir Lime Sorbet.