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The Guardian vegetarian food expert Anna Jones is a fan, saying: “Green is full of smart, stand-out, delicious vegetarian recipes. I love this book”.
Add the carrot, smoked paprika and button mushrooms. Turn the heat down to low and cook for 20 minutes, stirring occasionally. Greek-style yoghurt (cheaper natural yoghurt can also be used but will need to be strained for the egg recipe) For those wanting to eat more plant-focused meals, GREEN offers over 100 easy recipes developed for either weekdays or weekends, so you’re covered for all days and occasions. Carefully turn the parcels over so that joins in the pastry are underneath and place on a baking tray lined with parchment. If you like, gently score the surface of the pastry parcels with a pattern. Score lines, or diamonds, or whatever you fancy, just be very careful not to cut too deeply through to the filling.Earth Food Love in Totnes was the UK’s first organic zero waste shop. Buying exactly and only what you need avoids waste at all times but is especially important when self-catering. If like us, you like to eat with the seasons and support your local farmer’s market, you’ll be pleased to know that Elly places a lot of emphasis on seasonality, with one key section of the book divided up according to the seasons. So from a springtime stuffed filo pie to a wintery shredded sprout salad, you can make the most of every season’s bounty. In GREEN, bestselling cookery author Elly Pear shows you how to easily vary veggie and vegan dishes to suit your fancy, with ingenious options to make a meal speedy and simple or a bit more special. Put the porcini in a large heatproof jug, pour over 1 litre just-boiled water and soak for 30 minutes. After 12.5years, I’ve decided to close The Pear Cafe. It’s all good, not closing for any bad reason (in fact trade is particularly brisk!), it’s just the right thing for me at this point in my life. New chapters and all that jazz. More exciting news soon but that’s it for now. Tuesday 25th will be our last day of trading. Thank you all for the ride. I’ve enjoyed unbelievable support for 150 months of trading and I’m forever grateful. Thank you, thank you, thank you Elly xxx”
Elly says: “If you’re already a veggie or vegan, I’m going to show you lots of things you may not have tried – new ingredients, different ways of doing things or fresh approaches to cooking. If you’re currently a meat-eater, my aim is to prove a meal with no meat can still be satisfying, exciting and delicious”.
From the book: Green: Veggie And Vegan Meals For No-Fuss Weeks And Relaxed Weekends
Following the opening of The Pear Cafe in Elly’s beloved Bristol in 2006, both her, and her daily Frittata, have become staples of the local community. Elly is passionate about Bristol and supporting the independent businesses and friends that have supported her and that have become regulars both as suppliers and customers at The Pear Cafe. She will continue to live in Bristol and split her time between there and London for work and play. Batch cooking, where you’ll learn how a little advance preparation can make for effortless dinners, whatever day of the week. No rushing around. That was the promise I made myself before planning the trip. Just three nights away with my mate, Soph, exploring Devon, getting some fresh air, eating delicious food, and resting. Freezeable dishes, where Elly provides 4 innovative ways to use your defrosted portions. Repetitive leftovers are a thing of the past.
Clients for recipe development work include Tio Pepe, Sarsons, Bonne Maman, MacSween, Strong Roots and Peter’s Yard. Festival appearances have included Abergavenny Food Festival, River Cottage and BBC Countryfile and this year she is appearing at Yeo Valley’s Valley Fest and Ludlow Food Festival. She is also a regular tutor at Divertimenti Cookery School in Knightsbridge. What I thought: Making this recipe didn’t exactly get off to an auspicious start – I couldn’t find cavolo nero, or more bizarrely, linguine, so I substituted spaghetti and spinach in their place. Shopping drama aside, this was the perfect thing to whip up for a casual weeknight dinner at home with a guest – when you want something nice but don’t really have the time or energy to spend on anything complicated. It was so delightfully faff-free – yet delicious – that I’ll definitely be making it again (maybe with linguine and cavolo nero next time?).Elly has contributed to a wide range of publications both online and in print, including Waitrose Food, Olive Magazine, Stella Magazine, Sunday Times Magazine, Delicious, Sainsbury’s Magazine, Good Housekeeping, Root and Bone and The Pool and was the food columnist for Instyle Magazine for over a year. She has also contributed recipes to both Cook For Syria charity books and produced two e-books, Let’s Eat: Elly Pear’s Home Fridge Deli and Elly Pear’s Fast Days and Feast Days: Tips and recipes to reset your diet for the New Year.
Add the wine, turn up the heat to high and bring to the boil. Use a spatula to scrape up all the flavour from the bottom of the pan and stir well. Add the bay leaves, tinned tomatoes, passata, lentils, oregano and pul biber.
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What I thought: Like everyone else I know, I struggle to keep coming up with simple but tasty midweek meal ideas, so I was instantly drawn to the Weekday section of Elly Pear’s book. I love the concept of her Freezer Food recipes. You make one base dish in a quantity big enough to allow you to freeze some of it. Then there are various ways to use that base dish to whip up enticing but incredibly easy meals when you get home from work and don’t have the time or energy to cook something complicated. I love this approach as it fits perfectly with our busy family schedule. Love to brunch? Based on the number of delicious and exciting brunch recipes in Green, Elly does too. From jalapeño-brined French toast crumpets to gochujang shakshuka, there’s a whole chapter of ideas for brunch done right.
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