The Green Batch Cook Book: Vegetarian and Vegan Recipes for Busy People

by Sam Gates

Overview

Delicious vegetarian and vegan batch cook recipes for busy people.

The phenomenal rise in the popularity of veganism, plant-based meals and flexitarian diets means that more of us are regularly choosing to cook meat-free dishes. Concerns about waste and budgets have ensured that making conscious decisions about using leftovers and root-to-shoot eating is becoming mainstream.

But as traditional batch cook recipes often lean towards meat-based meals, finding brilliant vegetarian and vegan ideas can be tricky. That's where The Green Batch Cook Book comes in, harnessing the vibrant fresh flavours of fruit and vegetables in an innovative and breezy collection of 70 meat-free recipes.

Start your day with beautiful breakfasts - Sweet Potato, Pepper and Feta Frittata, No-knead Marmite and Cheese Loaf, Rose-pink Rhubarb and Vanilla Custard Pancakes - or simply bake a batch of Brown Sugar Rusks and Cranberry to eat on the run. Lazy make-ahead lunch recipes include Garlicky Mushroom and Chestnut Sausage Rolls, Edamame and Spring Green Pot Stickers and a simple but irresistible Broccoli, Lemon and Almond Salad.

Feeding a crowd? Check out the family-friendly big batch chapter with tempting recipes for Mushroom, Broccoli and Walnut Lasagne, Summer Veg Patch Risotto or Sticky Aubergine Bao Buns with Smacked Cucumber. And if it's sweets or treats you're after, you'll love the ridiculously easy Cornflake Florentines, Blood Orange Upside-down Cake, tangy Lemon and Elderflower Slices or the wild Jumbleberry Sorbet.

Praise for The Batch Cook Book:
'Redefines the concept of batch cooking' Stuart Heritage, Guardian
'Batch made in heaven' Daily Express
'Mouth-watering new recipes and hints and tips for the best batch and meal prep techniques' Eat Your Books
'You won't be disappointed with these winter warmers' Huffington Post

Product Details

ISBN-13:	9781472147073
Publisher:	Little, Brown Book Group
Publication date:	03/10/2022
Sold by:	Hachette Digital, Inc.
Format:	eBook
File size:	73 MB
Note:	This product may take a few minutes to download.

About the Author

Food writer and author Sam Gates has cooked everywhere from local schools to the African bush. She's catered for cub scouts, run cookery classes for corporate teams and charities in the UK and South Africa, and taught everyone from world-weary teenagers to the local Women's Institute how to make their own sushi.

Sam worked in TV before landing her dream job as marketing director of the UK's first food channel, working with fantastic chefs all day before racing home to cook and write her own recipes. After leaving, she started her own marketing company, with BBC Food, BBC Radio and small food producers among her first clients.

Her first family cookbook Food for Your Brood was published in 2015, followed by the hugely popular The Tin and Traybake Cookbook in 2018.

Juggling family, work, life and cooking was the inspiration behind her third book, The Batch Cook Book and its budget-friendly, low-waste recipes. Sam has been batch cooking since she was a frugal student, and now, as a working mum to a hungry family (and even hungrier rescue dog), it's become a way of life.

Creating The Batch Cook Book during lockdown meant that Sam also became the book's photographer, shooting the recipes on her mobile phone, and roping in the family as models, stylists and pot washers.

Within a few days of publication The Batch Cook Book had an Amazon bestseller tag, and Huff Post, the Daily Express, Daily Mirror and BBC Good Food magazine featured recipes, as well as The Guardian, who said it 'redefined the concept of batch cooking'. The Yorkshire Post included it in its ten favourite cookbooks of 2020 (alongside Yotam Ottolenghi's Flavour).


Sam's fourth book, The Green Batch Cook Book turns the batch cook spotlight onto vegetarian and vegan recipes. It's a collection of mouth-watering, make-ahead dishes that harness the dazzling colours and fresh flavours of fruit and vegetables. It's vibrant, veggie-packed and full of life.

Sam is a member of The Guild of Food Writers and works as a marketing consultant and recipe writer, but, above all, she loves to cook and feed the people she loves, which she does at any opportunity.

Table of Contents

Introduction 11

Chapter 1 Batch breakfasts 16

Hash brown breakfast quiche with spinach and tomatoes 20

v Rich olive and tomato toast toppers 23

v Giant mushrooms with a crunchy herb filling 24

Leek, chive and cheese croquettes 27

Golden polenta slices with caramelised sherry tomatoes 29

No-knead Marmite and cheese loaf 32

Green chilli cheese cornbread 35

v Summer herb and potato farls 36

Sweet potato, pepper and feta frittata 39

Rose-pink rhubarb and vanilla custard pancakes 40

Brown sugar and cranberry rusks 43

v Rocket fuel apricot and cranberry bars 44

Chapter 2 Batch lunches 46

Tarragon and Swiss cheese baked eggs 50

v Broad bean and dill toasts 53

v Slow-roasted tomato, basil and garlic soup 54

v Pea and soft: mint soup 57

Green pesto babka 58

v Edamame and spring green potstickers 61

v Red onion, walnut and mozzarella slipper bread 65

v Sunny root veg spirals 67

v Roast lemon carrots with carrot-top and hazelnut pesto 71

v Fiery sweetcorn and red pepper cakes with crispy chilli oil 72

v Garlicky mushroom and chestnut sausage rolls 75

Beetroot, tarragon and Boursin galette 77

v Roast garlic and lentil salad with caper dressing 80

v Maple-glazed beetroot with walnuts and marjoram 83

v Green ribbon and bulgur wheat salad with lemon dressing 84

v Broccoli, lemon and almond salad 87

Chapter 3 Everyday feasts 88

v Charred hispi cabbage with butter bean stew 92

v Harissa-glazed cauliflower, fennel and wild garlic bake 95

Rocket, watercress and ricotta gnudi 96

v Easy pea and spinach tart 99

Smoky lettuce patties with sunrise salsa 100

v Light chickpea and new potato curry 103

Carrot, halloumi and mint fritters 104

v Honey-roast fennel and shallots with creamy mustard mash 107

v Miso-chilli glazed aubergines with sesame noodle salad 109

v Spiced sweet potato oven chips 113

v Roasted double tomato tart 114

v Cumin-spiced lentils with crispy red cabbage 117

v Cannellini bean, sage and crispy tomato pasta 118

v Vibrant spring green, dill and pistachio orzo 121

v Black bean balls with mint and cucumber dip 122

v DIY pizza party (with freezable dough) 125

v Red pepper and mixed seed salad 128

Chapter 4 Family-friendly big batches 130

Triple green lasagne 134

Mushroom, broccoli and walnut lasagne 137

v Butternut, Iemongrass and peanut stew 140

v Roast root veg pilaf 143

v Universal vegan base 144

v Honeycomb courgette cannelloni with a rye top 147

v Summer veg-patch risotto 148

v Sticky aubergine bao buns with smacked cucumber 151

v Roast celeriac with saffron and herb yoghurt 154

v Rich tomato, thyme and red pepper sauce 157

v Stuffed artichoke cups 158

v Sweet potatoes with zingy herb sauce 161

v Freekeh-stuffed courgettes with olives and marjoram 162

v Smoky chipotle and maple baked beans 165

v Wild garlic pesto with wholemeal spaghetti 166

Chapter 5 Sweets and treats 168

v Maple, oat and marzipan biscuits 172

Lime and thyme shortbread thins 175

Pistachio and cherry brownies 176

v Red plum and marzipan tartlets 179

v Cornflake florentines 180

Blood orange upside-down cake 183

Feed-a-crowd crunchy apple traybake 185

Carrot and raisin loaves 189

Blueberry and lemon drizzle cake 190

Huge chocolate and orange traybake 193

v Jumbleberry sorbet 194

v Cherry, coconut and banana loaf 197

Lemon and elderflower slices 198

Jewelled pear and ginger cake 201

Chapter 6 Leftovers, gluts and things in jars 202

Christmas mincemeat biscuits 207

Herbed, cured egg yolks 210

v Bay and blackberry gin 215

Easter egg chocolate chip cookies 218

Index 220