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  • By Catherine Greenall
    Dec 1, 2009
    Catherine has written a cookbook that really challenges the notion that vegan cooking is dull. There are plenty of exciting recipes to make from simple teatime meals to gourmet evening meals to impress your guests. The recipes in the book are an interesting mix of international cuisine and also some traditional Lancashire dishes which is Catherine's home county. The author also provides 'food for thought' for the reader by describing the reasons that influenced her decision to become vegan including the environmental, health and ethical arguments for veganism. The book contains recipe ideas for warming, hearty soups, light appetisers and starters and some delicious main courses. Such as 'aubergine parmagiana' a cheesy baked stuffed aubergine dish, or 'beancurd, vegetables and cashew nuts in a chilli sauce with crispy fried aubergine'. Desserts include delights such as 'blackberry sorbet' and 'blueberry and raspberry cheesecake.' The photos accompanying the dishes are rustic and homely... More > in appearance rather than restaurant chic, but this has the effect of making the meals seem 'doable' for both novice and experienced cooks. The reference list with the cookbook was quite perplexing with references for the BBC News and Daily Mail websites when there are really informative websites on vegan issues such as the Vegetarian and Vegan Foundation ( and Viva (! This cookbook contains recipes which will be enjoyed by vegans and non-vegans alike. Wrexham Veggies< Less
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Product Details

Second Edition
Catherine Greenall
October 19, 2010
Perfect-bound Paperback
Interior Ink
Full color
1.34 lbs.
Dimensions (inches)
8.5 wide x 8.5 tall
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