Greens & Beans: Plant-Based Recipes Featuring Peas, Lentils and Beans

Here is what the publisher tells us about this book: 

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, and cooking times, utilization of leftovers, as well as timesaving and nutrient-preserving preparation methods.

Apart from a variety of recipes, we get information about cultivating legumes, product reviews, notes about the positive effects for 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.

Hardcover. Color photographs throughout