Unique in taste, diverse and nutrient-rich: What would our kitchen be without grains and seeds such as buckwheat, millet, amaranth, and quinoa which are important ingredients in the ‘green kitchen’. In addition to the classic, common grains like wheat, spelt, oats, rye, barley, and corn, the author also focuses on many other grains. For example, the so-called ancient grains, such as emmer, einkorn, and kamut, which have been increasingly cultivated in organic farming in recent years. Rice plays a significant role worldwide and also in this book, whether round or long, white, brown, or red. Of course, it’s also about vegetables. It’s in the title – greens – and they are in (almost) every recipe! There are recipes with whole grains, flakes, groats, semolina, and flour. All recipes – whether salad or soup, pasta, pan and oven dishes, cakes or cookies, sweets or snacks – are vegan, many are simple and use ingredients you might already have in your kitchen or can easily find, so you can start cooking or baking right away. There are practical tips, background notes, and a product guide, as well as a seasonal calendar, to complement the recipes. The author Anne-Katrin Weber – a chef and nutritionist – presents her plant-based dishes from the pan, bowl, pot, and oven which are suitable for everyday use, uncomplicated, and always give great pleasure.
...
Read Full Text
