Vegan Gourmet: Recipes for Entertaining

Whether all of your guests are vegan or you are catering for a mixture of vegans and non-vegans, it can be difficult to plan course after course of tasty, imaginative and impressive food. This book provides the solution. An informative introduction supplies the basic knowledge you need when entertaining vegan friends, from where to buy ethically-sourced ingredients to facts about nutrition. The recipe section contains chapters covering all the courses for your dinner party: Soups and Appetizers, Main Courses, Side Dishes and Desserts. The recipes include favourite dishes from all over the world, including vegan versions of traditional dinner-party classics, such as Aubergine, Olive and Bean Tagine, Garlic and Potato Mash, and Coconut Sorbet, as well as original recipes such as Vegetable Kebabs with Harissa Dip, Curried Leek and Squash Gratin, and Oranges with Caramel Wigs. The book is packed with tips and variations, giving you plenty of scope to experiment with ingredients and techniques, and full nutritional breakdowns are provided for each recipe. Each dish is illustrated with helpful step-by-step pictures, as well as a stunning photograph of the finished dish, making it simple for you to plan delicious food for dinner parties that will be a hit with vegans and non-vegans alike.

Tony Bishop-Weston grew up in his family's delicatessen, so it was no surprise that he ended up in catering. After winning a string of awards for his hotel and a stint as a presenter at a Highland radio station, he helped the UK Vegetarian Society in Manchester and then The Vegan Society in Hastings. Yvonne Bishop-Weston has managed health food stores, ran the pioneering vegetarian catering company, Cranks, and was the vegetarian face of The Food Doctor before setting up her own nutrition consultancy Foods for Life in London.

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