"Packed with recipes for fresh, tasty vegetarian dishes, the third title in the Kids Can series is an exciting way to introduce hungry young chefs to the endless possibilities of cooking with vegetables. Whether you follow a vegetarian diet already, wantto reduce the amount of meat you're eating, or simply have an appetite for all things veggie, this book offers a whole host of ideas for mealtimes, snacks and treats. From ruby-red peppers to vibrant-green peas and purple-sprouting broccoli, you'll learnhow to prepare, cook and serve a rainbow of vegetables of all shapes and sizes, turning them into delicious dishes for every season, such as burgers, salads, frittatas, stir fries, soups and pies. There are also recipes for muffins, cakes and desserts, using both fruit and vegetables to create tempting treats. A basic techniques section explains how to prepare ingredients, use equipment and know when your culinary creation has been cooked to perfection. Every recipe uses readily available ingredients andthe simple, step-by-step instructions are illustrated with colorful drawings, showing each stage of the process. Throughout the book, you'll find handy tips for storing your dishes, recipe variations to try, and clever kitchen hacks to improve and enhanceyour skills"--
juvenile
recipes by Laura Paton ; illustrated by Esther Coombs.
"Meat-free recipes for budding chefs"--Cover.
