Overview

In this collection of recipes, Jane Reynolds serves up a sumptuous selection of plantbased alternatives for even the pickiest of eaters. For parents who want to introduce children to a more plant-based diet, or for adults who want to embrace their inner child, these recipes are the perfect way to introduce some fun and color to any meal. With parents becoming more health conscious and more aware of the impact of meat on our planet, these recipes provide parents with a range of fun alternatives to the usual 'meat and two veg' dinners and embrace all aspects of veganism, from 'meat-free Mondays' to those wanting a wholly plant-based diet. Includes metric measures.

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9781802580211

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For parents who want to introduce children to a more plant-based diet, or for adults who want to embrace their inner child, these recipes are the perfect way to introduce some fun and colour to any meal. With parents becoming more health conscious and more aware of the impact of meat on our planet, these recipes provide parents with a range of fun alternatives to the usual ‘meat and two veg’ dinners and embrace ‘meatfree Mondays’ or even a wholly plant-based diet. Recipes include: • Squashage rolls • Carrot hotdogs • Doughnut peach burgers • Black eye bean sloppy joes • Beijing burger • American diner pancakes • Sticky toffee apple pudding -- Publisher: Graffeg

Author Information

Jane Reynolds is a farmer from Pembrokeshire who has worked variously in catering and hospitality. Huw Jones is a food photography specialist based in Newport, South Wales. His specifically designed studio is amongst the best equipped in the UK, with all dishes prepared and photographed on-site using the highest standard industry equipment. Huw's stunning images showcase Gilli Davies's recipes in the Flavours of Wales and Flavours of England series, as well as the range of seasonal cookbooks from Angela Gray's Cookery School.

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