Vegetarian Vol. 5 (Recipes for Home & Restaurant)

By Nadine Lloyd

Vegetable only cooking is very interesting, as well as an exciting way to stretch our creative thinking.
When I talk to my vegetables, they talk back to me. Often they tell me how they would like to be prepared; so they can deliver maximum flavour and nutrition back to me.

For example, my granny would cook, or simmer, her vegetables in boiling water for more than an hour. She would then strain the nutrients down the drain and dish up the pulp! In my opinion, dead vegetables have no place on the dinner-room table.

Raw is always better, but not possible with some varieties. In these cases, I lightly roast, bake, boil or stir-fry my veggies. Of course you can use the microwave - but again this is just a faster way to send your veggies to heaven! Microwaves tend to deplete the veggies of the essential nutrients that keep us energised and alive.

If you need a quick twist to your potatoes, I suggest you try my Creamy Mustard & Fennel Potatoes.

In any event, have fun in your kitchen and enjoy the short spurts of quality time you have with your vegetables.

All the best for now.

Nadine Lloyd
(Recipes for Home & Restaurant)

• Language: English
• Publisher: Bookshelf Collections (Pty) Ltd.
• Release date: Feb 19, 2020
• ISBN: 9780463779279

Book preview

Vegetarian

Recipes for

Home & Restaurant

Volume 5

By

Nadine Lloyd

Copyright

2018 Nadine Lloyd

All Rights Reserved

This article is provided subject to the condition that it shall not, by way of trade or otherwise, be lent, resold, hired out or otherwise circulated without the author’s prior written consent in any form of binding or cover. No part of this article may be reproduced by any process, nor may it be stored in a retrieval system, transmitted or otherwise copied for public or private use without the written permission of the author, Nadine Lloyd.

Producing a recipe book is a long and expensive process.

This author created the recipes, purchased the ingredients, tested and re-tested the recipes, photographed the successful dishes, 'washed the dishes', typed the final draft and set these 10 volumes in the presentation you now have before you.

In total the work took her 2½ years to complete.

Your kindness in respecting the hard work of this author is much appreciated.

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