Peas, lentils, and beans are vital ingredients for vegetarian and vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein.
Anne-Katrin turns the spotlight on legumes with her fresh green food creations and international recipes for everyday use – be it tasty one-pot, wok, or pan dishes, recipes for the oven, or crisp salads.
The useful kitchen tips offer insider knowledge about storage, soaking, cooking times, and utilisation of leftovers, as well as time-saving and nutrient-preserving preparation methods. Apart from a variety of recipes, we get information about cultivating legumes, product reviews, notes about the positive effects on biodiversity, climate and environment, and a seasonal vegetable calendar.
A must-have if you like fresh and creative cooking and enjoy healthy yet delicious food.
