Get little chefs cooking with easy recipes that are fun to make. This magazine is packed with all kinds of vegetarian meals. Simple step-by-step instructions teach basic cooking skills and show how easy it is to make great things to eat. So put on an apron and start cooking!
Key • Look out for these symbols in the book. They tell you if a recipe is vegan or gluten-free.
BEFORE YOU BEGIN • Before you start, read through the recipe first to make sure you’ve got all the ingredients and equipment you need, and you understand what you’ll be doing. If you need to prepare any ingredients (such as peeling or slicing), do this before you start to cook. And never start cooking without the help of an adult!
EQUIPMENT • You don’t need loads of fancy equipment to make the recipes in this book, but here are some really useful things to have in your kitchen.
BASIC TECHNIQUES
DIPS • Serve these dips with crackers, tortilla chips, breadsticks, or toast. Or, cut a selection of your favorite vegetables into sticks—carrot, celery, bell pepper, and cucumber are all great for dipping. Each dip is enough for 4—6 people.
VEGETABLE CHIPS
MUFFIN PIZZAS
POTATO TOTS • Potato tots are made from grated potato and are shaped into little cylinders. They are crispy on the outside, soft on the inside, and very moreish!
SWEET POTATO RÖSTI • These Swiss potato cakes are delicious topped with sliced avocado and roasted cherry tomatoes. Rösti are traditionally eaten for breakfast, but they are the perfect side to any dish you enjoy eating with potatoes.
BAKED ZUCCHINI FRIES
BREAKFAST BURRITOS
TOMATO SOUP
FALAFEL
ROASTED VEGETABLE BOWLS • These bowls are packed with goodness. Give this recipe a try and then experiment with any vegetables, grains, salad leaves, dressings, and toppings you like.
FRITTATA • Frittatas are super easy to make and a great dish to fill with all your favorite vegetables. Very similar to an omelette, they are quick to cook and delicious at any time of the day.
RATATOUILLE • Serve this summer vegetable stew with fresh bread or pasta, or spooned over a baked potato.
HALLOUMI BURGERS
BEAN BURGERS
CARROT HOT DOGS
VEGGIE NUGGETS
SPINACH LASAGNA
MAC & CHEESE
SPAGHETTI VEGGIE BALLS
CAULIFLOWER CRUST PIZZA
ZOODLES
TOMATO SAUCE
PESTO SAUCE
RAINBOW SKEWERS
RAINBOW SKEWERS
VEGGIE SAUSAGES & MASHERD POTATOES
THAI GREEN CURRY
KATSU CURRY
MIXED BEAN CHILI
BLUEBERRY PANCAKES
BANANA PANCAKES
ZUCCHINI BROWNIES • Adding grated zucchini to chocolate brownies makes them super fudgy and moist. They’ll keep for up to 4 days in an airtight container, or you can freeze them for up to a month.
BUTTERNUT SQUASH COOKIES
CHOCOLATE & BEET CAKE
FRUIT & ROOT ROLL-UPS • Fruit roll-ups (sometimes called fruit leathers) are easy to prepare, but they do need a long time in the oven. It can take up to 5 hours for them to dry out, so why not get creative with some fruit and vegetables while you wait? (See Tip.)
