By Lacey Sher, Gail Doherty

Connoisseur cooks Sher and Doherty, former vendors of the hugely winning eating place all the way down to Earth, supply a set of leading edge but easy restaurant-quality recipes, for each day and detailed events, all toxin- and animal-free. From easy dishes to world-class entrees and hors d’oeuvres, You Won’t think It’s Vegan! serves up over 2 hundred scrumptious recipes that simply take place to be animal-free. With sections dedicated to appetizers, entrees, facets, beverages, all the way down to Earth’s well-known muffins, enjoyable nutrition for children, and uncooked foodstuff choices, this booklet includes all of the parts for an green dinner party. You Won’t think It’s Vegan! bargains entire info for any animal-free kitchen, together with: gear necessities; key cooking recommendations; the important goods for an natural pantry; and conversion rules to assist make any recipe entire nutrition and vegan.

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Spray again. Place in prepared pan, slightly off-centre, to cover base and one of the sides. Repeat with remaining filo sheets, placing off-centre each time, so base and sides of pan are covered. Using kitchen scissors, trim excess pastry. 3 Pat chickpeas dry with paper towel. Add to pastry case. Sprinkle ½ the dill over chickpeas, then top with ½ the fetta. Crack the eggs into the case. Using a knife, drag the eggs through the mixture, breaking the yolks and distributing the egg through the chickpeas.

Add onion. Cook for 3 minutes or until softened. Add garlic, fennel seeds and pine nuts. Cook for 30 seconds or until toasted. Return mince to pan. Add tomato, olives, vinegar, sugar and reserved marinating oil. Cook for 3 minutes. Add radicchio, pasta, basil and parsley. Cook for 2 minutes or until heated through. Remove from heat. 4 Serve topped with extra parsley. 9g fibre; 89mg chol; 845mg sodium. 5 VEGIES PER SERVE CHICKEN TUESDAY HEAD SO UTH WIT H THIS CAJUN-S TYLE CH ICKEN ROASTED CAJUN CHICKEN WITH CORN AND CAPSICUM SWEET POTATOES 1 tablespoon chopped fresh coriander leaves, plus extra leaves to serve 1 Preheat oven to 200°C/180°C fan-forced.

4 Transfer mixture to a food processor. Add extra butter, flour, ginger, sugar and egg. Process until well combined. Pour mixture into pastry case. Bake for 20 to 25 minutes or until the top of filling springs back when touched. Cool in tin for 20 minutes. 5 Meanwhile, make Caramel Apple Sauce Place butter, sugar, golden syrup and cream in a frying pan over medium heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to mediumhigh. Bring to the boil. Add apple. Boil for 8 to 10 minutes, stirring occasionally, or until apple is tender and sauce thickens.

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