This collection of recipes provides a variety of summer outdoor feasts suitable for vegetarians and vegans.
Having a barbecue on a hot summer's day? Laying on a buffet for a crowded event? The vegan choice is simply great! From mushroom and pine kernel sausages and smoked tofu and mushroom medallions, a sunflower and soya loaf and aubergine and brazil nut pate to a tempting assortment of salads, spreads and dips, and an array of sumptuous desserts, Linda Majzlik takes you on a festive journey of vegan delights that will appeal to every palate, yet remains completely wholesome and cruelty-free from beginning to end. A lot of the preparation can be done in advance: many of the recipes are suitable for freezing, while others can be kept in the fridge. So the cook can enjoy the day as much as the guests!