Recipes from this book
Blood Orange and Olive Oil Cake with Almonds
Alice Hart · The New Vegetarian
This mousse-like citrus cake is dairy-and gluten-free. Rich with the flavour of blood oranges, it's the perfect citrus season dessert.
Brown Rice Bibimbap Bowls with Smoky Peppers
Alice Hart · The New Vegetarian
A modern twist on a traditional Korean classic, this bibimbap recipe made with brown rice and smoky peppers is a labour of love that results in a mouth-watering vegetarian dish, great for lunch or dinner.
Courgette, Ricotta and Dill Tart with Spelt-rye Pastry
Alice Hart · The New Vegetarian
This tart is an excellent way to use up a glut of summer courgettes. The creamy courgette and ricotta filling is especially good with the sweet, nutty spelt-rye pastry, though standard shortcrust would also work well.
Horta on Toast
Alice Hart · The New Vegetarian
This fresh and delicious recipe for greens on toast with a sweet pepper and chilli jam is perfect for an easy lunch, but also works well as a light vegan supper. For a vegetarian option, just add a poached egg or top with crumbled feta.
Lemongrass Tofu Banh Mi
Alice Hart · The New Vegetarian
This delicious vegetarian banh mi sandwich uses tofu in place of meat in an innovative twist on a traditional Vietnamese banh mi.
Pumpkin Bao
Alice Hart · The New Vegetarian
Make steamed vegetarian pumpkin bao buns at home with this clear recipe from food writer Alice Hart, which make for the perfect autumnal treat.
Quinoa and Broad Bean Falafel with Lemon
Alice Hart · The New Vegetarian
An incredibly light and crisp take on falafel, these tasty little bites make for an excellent summer lunch, especially when paired with the roast Tomato and Pickled Lemon Relish.
Slow-Baked Artichoke Frittata, Watercress Pesto and Slow-Roast Tomatoes
Alice Hart · The New Vegetarian
Never suffer from under-cooked eggs again with this fail-safe vegetarian frittata recipe. The dish is served with a vivid watercress pesto and sweet roasted tomatoes. It's the ideal fulfilling mid-week dinner.
Spiced Turmeric Broth with Roast Vegetables
Alice Hart · The New Vegetarian
I find this very special bowl, a fragrant curry of sorts, is the vegetarian equivalent of a chicken noodle soup, both for comfort and health benefits. Add more coconut cream or milk if you would like more of a soup-y feel; the recipe here provides more of a sauce at the base of the bowl. Curry leaves can be tricky to find fresh, but are transformative; try Asian food shops, large supermarkets and the internet.
Sweet Potato Cakes with Lime and Avocado
Alice Hart · The New Vegetarian
Liven up sweet potato cakes with this flavour-packed recipe from The New Vegetarian. Coupled with the lime and avocado, these savoury cakes are hard to beat.