DescriptionWhatever your reason for doing it, removing or reducing animal products from your diet doesn't have to mean sacrificing convenience or flavor, nor does it require obscure, expensive ingredients or meat substitutes. By making best use of fresh produce and unlocking the versatility of plants, you can create simple and delicious dishes while knowing that your food choices are helping your health and the planet. Drawing on years of expertise as a professional chef, Tobie Puttock turns to plant-based cooking to bring you 100 recipes for a reliable repertoire of weekday and weekend meals that are free of meat, fish, dairy and eggs. Easy and satisfying, this is naturally healthy food that just happens to be vegan--from adaptations of classic favorites such as banana bread, shepherd's pie and chocolate brownies, to recipes inspired by Tobie's travels and clever new ways of using everyday ingredients. Special symbols highlight when a recipe can be easily doubled, will freeze well, is quick to make, or can be made gluten-free. Includes dual measures.
October 01, 2019
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About the Author
Tobie Puttock was head chef of Jamie Oliver's first Fifteen restaurant in London and established the Australian branch of the restaurant and charitable foundation upon his return to Melbourne. At the beginning of 2018, Tobie proudly accepted the role of Creative Director of Jamie's Ministry of Food Australia. SuperNatural is Tobie's fifth cookbook, based on his huge love of quality plant-based cooking.