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Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
Move over, Tofurkey. VegNews Magazine's 2015 Company of the Year
offers their first cookbook, dedicated to delicious, satisfying
vegan "wheat meat" recipes. Founded in 1997 in Seattle, Washington,
Field Roast Grain Meat Co. creates artisan vegan meats, made with
real ingredients and traditional food making practices. Chef Tommy
McDonald shares fundamental techniques and processes that will
enable the reader to make vegan grain meats (sausages, stuffed
roasts) at home - for everyday (sandwiches, burgers, meatloaf) to
holiday (the popular Celebration Roast). The 100 recipes are
flexible: want to make your own meats? Great! Want to use Field
Roast products instead? That will work too. Field Roast products
(grain meats and Chao non-dairy cheeses) are not soy-based; rather
they are made with vital wheat gluten, veggies, and spices -
all-natural ingredients for authentic, hearty taste. Field Roast's
ever-expanding array of products (roasts, sausages, deli slices,
loaves, a frankfurter, a burger, and vegan cheese) can be found in
retail outlets and on restaurant menus nationwide.
Want to try to eat a more plant-based diet in 2023? Discover how in
this beautifully presented cookbook filled with wholesome and
nourishing vegan recipes Inside you'll find 200 vegan recipes,
bursting with vitality and taste. With fresh everyday ingredients
and minimal fuss, food entrepreneur Lee Watson celebrates this
incredibly healthy way of eating through plant-based recipes that
are varied, nutritious and utterly delicious. With delicious and
easy recipes for breakfast, lunch and dinner, as well as snacks,
sides, sauces and dressings, this really is an all-round guide to
vegan cookery, and proves that anyone can enjoy cooking and eating
vegan. Jam-packed with incredible recipes including: - CHICKPEA,
SQUASH & APRICOT BURGERS with a red onion, orange & black
olive salad - TOFU FILLETS in a spicy polenta curst with golden
beetroot & blood orange salsa - OVEN-BAKED SQUASH GNOCCI with
sun-dried tomato, fennel & spinach pistou - DOUBLE CHOCOLATE
CAKE with almond cream & raspberries Whether you're already
committed to a vegan lifestyle, or you're just trying to
incorporate more plant-based meals into your routine, Peace and
Parsnips is the book for you.
A new book by the authors of THUG KITCHEN, THUG KITCHEN 101 and
THUG KITCHEN: PARTY GRUB Bad Manners is back in season with their
original plant-based recipes to show you how to shop and cook
smarter in this new world so cooking at home doesn't have to be
boring as f*ck. If it feels like everything's so beyond f*cked that
you just wanna lay down and wait for the earth to reclaim your
body, we understand. A food reckoning is unfolding in front of us.
Adjustments are difficult and change is scary, but this is an
opportunity: a chance for food not just to be different, but
better. Any time you open this book, you're stepping into a corner
of our kitchen. Try to tune out whatever mushroom cloud of bullshit
is happening outside your door: global pandemics, biblical plagues,
terrible haircuts, none of that shit matters in here. We'll help
you do more than just survive; bitch, you're gonna THRIVE. Sure,
this book is full of some bomb-ass recipes and killer photos, but
that wasn't enough. Not this time. We wanted to show you how to
stock your pantry and store your produce to make it last longer. If
we call for an ingredient you're not familiar with or the store is
sold out, we give you substitutions. We didn't just give you
shortcuts, we're giving you the whole f*cking road map from pantry
to prep to pairings to plating. We've got a produce glossary that
breaks down a lot of shit you probably never knew (but most def
should) about all the fresh stuff in your market. We're here to arm
you with all the info you need so that you'll never experience
produce panic again.
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