VEGETARIAN KITCHEN

This gorgeous cookbook features simple, meat-free family dishes that bring delight to the Leith family table time and time again. Recipes include Slow-Roasted Tomato and Goat's Cheese Galette, Black Bean Chilli with Lime Salsa, Blackberry and Lemon Pavlova and Stone Fruit Streusel Cake. 42 of the recipes can be made vegan. One hundred delicious, heart-warming vegetarian and vegan recipes from the founder of Leiths School of Food and Wine and her niece Peta Leith, a former pastry sous chef at The Ivy and lifelong vegetarian.