Introduction. Breakfast and brunch. Including: Potato Rosti with Frazzled Eggs; Rocket and Mozzarella Omelette; Cheese and Chilli Muffins; Starters and snacks. Including: Sweetcorn and Kaffir Lime Fritters with Chilli Jam; Mushroom and Ginger Crispy Wontons; Baked Figs with Goats' Cheese; Main meals. Including: Grilled Vegetables with Caramelized Garlic Aioli; Individual Basil and Mozzarella Frittatas with Roasted Vine Tomatoes; Mushroom, Spinach and Lentil Loaf with Thyme Onion Gravy; Soups and stews. Including: Mushroom Udon Noodle Ramen; Sweet Potato and Coconut Soup; Pasta and Bean Soup; Saffron-scented Vegetable Tagine; Mexican Bean Stew with Avocado and Chilli Salsa; Salads and side dishes. Including: Fennel and Feta Salad with Pomegranate Dressing; Middle Eastern Bread Salad; Vegetable Tempura with Ponzu Dipping Sauce; Breads and baking. Including: Wild Mushroom Tart; Thai Red Curry Vegetable Pies; Chilli and Sweetcorn Bread; Roasted Pumpkin and Sage Pizza; Desserts. Including: Tiramisu Cheesecake; Banana Filo Pie; Caramel Apple Crumble; Berry Fruit Salad;
In a 2006 poll by the Vegetarian Resource Group, over 30% of American adults are maintain one form of vegetarianism. The 2006 NEMS Market Research survey found that 12% of adults in the UK are vegetarian, with 9.9% having once been vegetarian. The total UK Vegetarian Food Market was put at GBP670 million pa.
Louise Pickford has worked as a food writer and stylist for 15 years. She regularly contributes to food magazines such as Delicious, Australian Good Taste and Gourmet Traveller. She is the author of Fresh Baked, Tapas, 30-minute Food for Friends, and co-author of 15-minute Feasts.