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Vida Verde, the cookbook
A look inside

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Five chapters, 25 recipes, all cooked, photographed and written at home in Gibraltar.

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Contents
Seared king oyster mushrooms
Chapter 01

Small plates

Five recipes
  • Walnut pâté
  • Berenjena en vinagre
  • Patatas bravas
  • Mushroom calamari
  • Seared king oyster
A bowl of roasted vegetables, walnuts and pickled cabbage
Chapter 02

Bowls and salads

Six recipes
  • Shaka shaka
  • Chickpea caesar
  • Raw broccoli salad
  • Sweet potato, chickpea and peanut salad
  • The everyday bowl
  • Cold noodle bowl
Cauliflower alfredo pasta
Chapter 03

Weeknights

Five recipes
  • Chickpea smoke show
  • Black bean quinoa burgers
  • Cauliflower alfredo
  • Mac
  • Gratin
A whole roasted cauliflower in a pan
Chapter 04

Worth the afternoon

Five recipes
  • Wellington
  • Lasagna
  • Whole roasted cauliflower
  • Stuffed savoy
  • Green stack
A salted caramel slice
Chapter 05

Sweet, mostly no bake

Four recipes
  • Raw chocolate cake
  • Salted caramel slice
  • Berry cheesecake
  • Spirulina balls

More on the way.

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Claire Louise Foster at her kitchen counter with a blender
The author

Hi, I’m Claire.

Every recipe in the book comes out of my own kitchen in Gibraltar. Before that I ran the kitchen at Gibraltar’s first vegan restaurant, cooked at sea with Sea Shepherd and studied plant-based nutrition.

My story