Flavorful, diverse, and nutrient-rich: What would vegetarian and vegan cuisine be without grains and grain-like seeds? Varieties from around the world, such as amaranth, bulgur, couscous, and quinoa, have become essential ingredients in plant-based cooking – and with buckwheat, spelt, and green wheat, the diversity of local grains is being rediscovered. Anne-Katrin Weber presents the full range of grains and pseudograins. With practical dishes for frying pans, bowls, pots, and baking dishes, she demonstrates what culinary creations can be made. This could be a nutty spelt salad with apple and fennel, a barley risotto with cherry tomatoes, or eggplants stuffed with bulgur, feta, and olives. Practical tips, background information, and short reports, along with a guide to ingredients and a seasonal calendar, round off this well-researched and original cookbook. Perfect for anyone who enjoys cooking fresh and healthy meals and wants to expand their vegetarian repertoire.