Greens & Beans: Plant-based recipes featuring peas, lentils and beans

Peas, lentils, and beans are vital ingredients for vegetarian and vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein. Anne-Katrin turns the spotlight on legumes with her fresh green food creations and international recipes for everyday use be it tasty one-pot, wok, or pan dishes, recipes for the oven, or crisp salads. The useful kitchen tips offer insider knowledge about storage, soaking, cooking times, and utilisation of leftovers, as well as time-saving and nutrient-preserving preparation methods. Apart from a variety of recipes, we get information about cultivating legumes, product reviews, notes about the positive effects on biodiversity, climate and environment, and a seasonal vegetable calendar. A must-have if you like fresh and creative cooking and enjoy healthy yet delicious food. AUTHOR: Anne-Katrin Weber is a chef, nutritional scientist, freelance cookbook author, and food stylist. In her food blog 'veggielicious' she celebrates her love of vegetable cuisine. She believes the future of eating is plant-centric. And with that we strengthen our health while also contributing to the health of our climate and of our planet. SELLING POINTS: . Pulses as protein boosters in a plant-based cuisine . Fresh, green, creative recipes . Green food for the blue planet