Peas, lentils, and beans are vital ingredients for vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein even in breads or for breakfast, in snacks and sweets.Anne-Katrin turns the spotlight on legumes with her fresh plant-based creation of international recipes for everyday use – be it tasty one-pot, or one-pan dishes, recipes for the oven, or crisp salads. Each one beautifully photographed by Wolfgang Schardt. The useful kitchen tips offer notes about storage, soaking, cooking times, and using leftovers, as well as time-saving and nutrient-preserving preparation methods. Apart from a variety of recipes, there is information about cultivation, as well as notes about the positive effects on biodiversity, climate and environment, plus a seasonal vegetable calendar.This book is a must-have if you like fresh and creative cooking and enjoy healthy yet delicious food.
