Ross Dobson's wholefood kitchen

by Ross Dobson

2010 160 pages eng

Offers recipes for wholefoods, using nutritious pulses and grains as the basis. This title contains starters including Carrot, Cumin and Lentil Dip; Smoky Paprika Houmous; and, Falafel with Minted Yoghurt. It covers such soups as Shiitake Mushroom and Barley Soup and Curried Parsnip and Butterbean S…