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Full of flavour, variety and nutrients: what would vegetarian and vegan cuisine be without cereals and cereal-like grains? Varieties from all over the world such as amaranth, bulgur, couscous and quinoa have become important ingredients in plant-based cuisine - and with buckwheat, spelt, green spelt and the like, the diversity of domestic grains is currently being rediscovered. Anne-Katrin Weber presents the whole range of cereal and pseudo-cereal varieties. With dishes suitable for everyday use in the pan, bowl, pot and oven, she shows what can be done with them in culinary terms. This could be a nutty spelt salad with apple and fennel, a pearl barley risotto with cherry tomatoes or aubergines stuffed with bulgur, feta and olives. Practical tips, background knowledge and short reports, a product guide and a seasonal calendar round off this well-founded and original cookery book. For anyone who loves fresh and healthy cooking and wants to expand their vegetarian repertoire.

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Greens & Grains

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Greens & Grains

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