|
Books > Health, Home & Family > Cookery / food & drink etc > Vegetarian cookery > General
When someone goes vegan on Park Avenue or Beverly Drive, they have
a private chef and a personal assistant to do the troubleshooting.
When we make the shift on Main Street, we could use some help, too.
For nearly six years, acclaimed author, speaker, podcaster, and
Main Street Vegan Academy director, Victoria Moran, has trained
individuals to become vegan lifestyle coaches and educators. Now,
Victoria has teamed up with one her Academy alums turned faculty
member, cookbook author, culinary instructor, and radio host, JL
Fields, to bring that very same coaching to you. In The Main Street
Vegan Academy Cookbook, Victoria and JL, along with over a hundred
certified vegan lifestyle coaches, join you in the kitchen as you
discover more than 100 of their favorite plant-sourced recipes.
Whether you're new to the diet or a seasoned plant-based eater,
vegan or just veg-curious, their tips, tricks, shortcuts, and
strategies will transform your cooking, your eating, and your life.
Inside, you'll find wholesome, delectable, and accessible recipes
like: PB&J Sammie Smoothie Sweet Red Chili Potato Skins
Pepperoni Pizza Puffs Avocado-Cucumber Soup Cranberry-Kale Pilaf
Crisp Mocha Peanut Butter Bars Anchored in compassion, The Main
Street Vegan Academy Cookbook is more than a cookbook; it's a
complete guide to going vegan, from FAQs, troubleshooting, and menu
plans to inspiration and innovations for navigating the culinary,
nutritional, and social landscape of plant-based eating. Embrace a
healthier, more compassionate you, with Victoria, JL, and the rest
of the Main Street Vegan Academy coaches by your side.
 |
Evergreen
(Hardcover)
M. Karstad
|
R857
R689
Discovery Miles 6 890
Save R168 (20%)
|
Ships in 10 - 15 working days
|
|
'Evergreen' symbolizes something that will last for years and never
goes out of fashion. More and more people are focusing on eating
green in their daily lives and Mikkel introduces vegetable recipes
to inspire. What makes vegetables exciting is that they really
change character and taste according to the seasons. In summer a
carrot should be pulled from the ground, lightly rinsed and eaten
as it is - completely spicy, tender, crisp and juicy. While in late
Autumn, when it has been in the ground for a long while enduring
weather and wind, and has become big, coarse but sweet in taste, it
should be used in a delicious soup, pur e or baked to enhance the
wonderful sweetness it has developed. Photographed by Anders
Schoennemann as the seasons have move on and new vegetables become
ready to harvest, the daylight changes as the long, bright summer
evenings became clear autumn days. They enjoyed the most beautiful
sunrises, the tranquility of frosty ice-cold mornings, and often
the day's first meal was cooked over fire. Mikkel has managed to
make easy, tasty and beautiful vegetable dishes that will make the
most carnivorous to appreciate a green meal.
Many people bring their lunch to work to save money, time and to
help control what they are eating (with no hidden nasties from
processed shop-bought food), but sometimes it's hard to think of
interesting, nutritious things to make. Sara has come to the rescue
with her vibrant, fun and inspirational approach to lunch boxes.
She concentrates on having 5 clear elements: complex carbs,
protein, fruit and veg, and sprinkles as well as the 5 colours used
in authentic Japanese cooking: red, white, black, yellow and green.
With just a few essential ingredients, you add your extras to
create highly nutritious, vegetarian, colourful boxes of joy. Sara
includes ideas for bento breakfast boxes (Sesame Snap Granola Bento
and Mighty Muesli), 15-minute bento (Busy Days Instant Noodles and
Lazy Tamago Bento), Everyday bento (Red Velvet Quinoa Bento, Green
Theme Bento and Zen Bento) and the Fantasy bento (Starry Sky Bento
and Fairy Jewel Box Bento). With tips on how to stock your bento
store-cupboard and basic ingredients and recipes to get you going,
now is the time for bento to bounce into your breakfast, lunch box,
or even into your dinner parties, filling you with Bento Power!
www.shisodelicious.com @shisodelicious
'From the first time I met Morgan I knew she was a special talent.
From making, storing and ageing to tasting, slicing and hunting out
new cheeses, there seems to be nothing she doesn't know.' Simon
Rimmer The Modern Cheesemaker shows you how to make 18 cheeses,
from the rich and gooey, to the wonderfully stinky, and all the
cheeseboard favourites - including simple, fresh cheeses such as
mozzarella and ricotta, working up to salty and versatile halloumi,
feta and paneer, perfect, melting Swiss cheese, through to aged
Cheddar and Brie. Starting from the very basics of the making
process, with a guide to milk types and the seasonal nature of
cheese, The Modern Cheesemaker will deepen your understanding of
this essential ingredient and its production. The equipment you
will need is thoroughly explained and readily available and by
following the easy-to-use instructions and Morgan McGlynn's expert
tips, you'll soon learn how to become your own artisan cheesemaker.
To reap the rewards of your hard work, there are over 40 recipes
for delicious cheese-based dishes to make, along with flavouring
cheese and suggested accompaniments.
Most vegan dessert books run the gamut of tried-n-true cookies,
cupcakes, and pies. At her East Coast confectionery shops, Lagusta
Yearwood takes vegan sweets to the next level. Sweet + Salty
features over 100 luscious and imaginative recipes for caramels,
chocolates, bonbons, truffles, and more for anyone looking to make
their own vegan confections. With everything from the most basic
caramel to bold, arresting flavors incorporating unexpected spices
and flavors such as miso caramel sauce, thyme-preserved lemon
sea-salt caramels, matzo toffee, and more, Sweet + Salty is a
smart, sassy, completely innovative introduction to vegan
confections.
Completely revised for the American market.
In The Townhouse Kitchen, Emanuel and Patricia Sousa offer a series
of recipes, tips and personal insight aimed at helping their
readers create delicious recipes, prepared with love, care, and an
eye for beauty. Offering a whole host of alternatives in terms of
ingredients, they invite you to mix and match your recipes to your
own taste preferences, never losing sight of the cuisine they are
most influenced by: the Mediterranean kitchen. Using the simple
alternatives suggested in the book, readers will be able to
recreate this Mediterranean feel with ingredients every kitchen
readily has on hand. This book is aimed at those who celebrate the
communal experience of eating, and those who are looking to
reconnect with traditional kitchen ideals with a modern twist. 1-
Original brunch recipes presented with a variety of alternative
ingredients that can be found in any kitchen the world over, geared
at hobby-chefs as well as regular Joe's wanting to impress with
simple, delicious delights. 2- Beautiful photography accompanying
recipes and insightful interviews covering various elements of food
preparation and conservation, as well as seasonal givings. 3-
Recipes and food information inspiring readers to make use of
common ingredients and leftover dishes, to create new, delightful
modern brunches appropriate for various diets.
'[Cyrus has] distilled years of experience in the kitchen and at
the table to guide even the most spice shy.' - Independent Make
delicious vegetarian and vegan Indian dishes from a range of just
10 spices. Indian food offers a huge choice of naturally vegetarian
and vegan dishes. In this new collection, Cyrus Todiwala serves up
easy, full-flavoured recipes for everything from breakfast and
brunch to simple suppers, from warming soups to veg-packed curries
and daals. With a spice box of just 10 favourites, you can whip up
simple home-cooked dishes such as Spiced Aubergine and Tomato
Frittata, Sweetcorn, Celery and Coconut Chowder with Almonds and
Baked Tandoori-style Cauliflower with Couscous and Spinach &
Garlic in no time at all.
Concise, comprehensive and to the point, The Vegetarian Solution
explains how a plant-based diet can help prevent commonhealth
problems such as cancer, heart disease, d iabetes and other
diseases, reduce world hunger through more efficient farming, and
help eliminate some of the causes of global warming. Even those who
are not ready to fully embrace a vegetarian lifestyle will find
this information thought-provoking and motivational enough to
follow suggestions on how to make a difference one day and one bite
at a time. Complete with nutritional information and guidelines for
all ages, as well as references and resources.
70 nourishing plant-based bowls to energize and fuel your body
naturally, from Instagram star and blogger Real + Vibrant's Sapana
Chandra. Not strictly for vegans, these recipes will appeal to
everyone who wants to include more plant-based meals in their
diets. As a certified health coach, Sapana ensures that each bowl
contains a balance of healthy fats, complex carbohydrates, and
proteins. Plus the yum factor! The recipes in this book honor
Sapana's common-sense philosophy for good health: eat real (food)
and live well, and you will feel vibrant. Recipes are arranged
seasonally so you can make the most of your area's local bounty and
eat fresh throughout the year. Spring includes recipes such as
Shaved Asparagus & Barley Bowl, and Roasted Beet & Orange
Bowl with a Pistachio-Lemon Dressing. Summer offerings include
Watermelon Poke with Spicy Sriracha Dressing, and Strawberry
Spinach Bowl with Toasted Pecans. In fall, you'll find satisfying
recipes like Curried Cauliflower Bowl served with a Cilantro
Chutney, and Kale & Carrot Buckwheat Bowl with a Creamy Cashew
Dressing. And in winter when you want to get cozy, tuck into the
Warming Chickpea Coconut Curry Bowl or the White Bean & Crispy
Rosemary Potato Bowl. But let's not forget to indulge in something
sweet once in a while too! Sapana includes a chapter featuring
treats like her Coconut Chia Pudding Bowl with Caramelized Bananas,
a Rosewater Bliss Ball & Yogurt Bowl, and several
coconut-milk-based ice creams, such as Blackberry-Lavender,
Ash-Lemon, and Chocolate-Tahini Fudge.
During her studies, Julie Van den Kerchove completely changed her
eating habits and has only used natural ingredients since. In doing
so, she managed to put a stop to her health problems. In her second
book, she again cooks delicious meals that don't contain any
gluten, dairy or meat. In addition, she only uses natural sugars.
She does that in the most practical way possible, which makes this
book a great fit for those who want to cook healthy in less than 30
minutes. See Julie in action on her own YouTube-channel, which
includes many how-to videos in English:
www.youtube.com/user/julieslifestyle
Ten years ago, this breakthrough cookbook made vegetarian cooking
accessible to everyone. Today, the issues surrounding a plant-based
diet-health, sustainability, and ethics-continue to resonate with
more and more people, whether or not they're fully vegetarian. This
new edition has been completely reviewed and revised to stay
relevant to today's cooks: New recipes include more vegan options
and a brand-new chapter on smoothies, teas, and more. Charts,
variations, and other key information have been updated. And, new
for this edition, the recipes are showcased in bright full-colour
photos throughout. With these photos and a host of recipes destined
to become new favourites, this already classic vegetarian cookbook
will continue to be more indispensable than ever.
How does Isa Chandra Moskowitz make flavourful and satisfying vegan
meals from scratch every day, often in 30 minutes or less? It's
easy! In ISA DOES IT, the beloved cookbook author shares 150 new
recipes to make weeknight cooking a breeze. Mouthwatering recipes
like Sweet Potato Red Curry with Rice and Kale, Bistro Beet
Burgers, and Summer Seitan Saute with Coriander and Lime illustrate
how simple and satisfying meat-free food can be. The recipes are
supermarket friendly and respect how busy most readers are. From
skilled vegan chefs, to those new to the vegan pantry, or just
cooks looking for some fresh ideas, Isa's unfussy recipes and
quirky commentary will make everyone's time in the kitchen fun and
productive.
"The Moosewood Cookbook" has inspired generations to cook simple,
healthy, and seasonal food. A classic listed as one of the top ten
best-selling cookbooks of all time by the "Ne"w "York Times," this
40th anniversary edition of Mollie Katzen's seminal book will be a
treasured addition to the cookbook libraries of fans young and old.
In 1974, Mollie Katzen hand-wrote, illustrated, and locally
published a spiral-bound notebook of recipes for vegetarian dishes
inspired by those she and fellow cooks served at their small
restaurant co-op in Ithaca, NY. Several iterations and millions of
copies later, the" Moosewood Cookbook" has become one of the most
influential and beloved cookbooks of all time--listed by the "New
York Times" as one of the best-selling cookbooks in history,
inducted into the James Beard Award Cookbook Hall of Fame, and
coined a Cookbook Classic by the International Association of
Culinary Professionals. Mollie's" Moosewood Cookbook" has inspired
generations to fall in love with plant-based home cooking, and, on
the fortieth anniversary of that initial booklet, continues to be a
seminal, timely, and wholly personal work. With a new introduction
by Mollie, this commemorative edition will be a cornerstone for any
cookbook collection that long-time fans and those just discovering
"Moosewood "will treasure.
"From the Trade Paperback edition."
These two superb books offer the complete guide to wholefood
vegetarian cookery. Together they feature over 300 recipes, from
hearty soups and nutritious weekday meals to a tempting selection
of dishes for special occasions. The Practical Encyclopedia of
Wholefoods contains ideas for using fruit, vegetables, beans,
pasta, grains, dairy produce and non-dairy substitutes, and
TheComplete Vegetarian Cookbook explores vegetarian cuisine
further. In both titles, step-by-step photographic sequences help
you to achieve perfect results. With informative text and
mouthwatering dishes, this is an essential boxed set for every
vegetarian cook.
Nuts, grains, vegetables, fruits and seeds all provide healthy fuel
for the body and in combination, they make complete protein
powerhouses that easily deliver this essential nutrient. Whether it
is Multi-Layered Avocado Toast for breakfast, Acadian Black Beans
and Rice for supper or No-Bake Chocolate Peanut Butter Cookies to
satisfy a sweet tooth, Ginny Kay McMeans has a protein-packed
option for everyone. High-Protein Vegan includes advice on how to
build muscle and lose weight, information on the best foods to eat
to achieve a strong, healthy body and recipes for DIY seitan. With
more than 125 recipes, McMeans proves that vegans don't have to
skimp on this important nutrient.
Cleanse your body while still feeling well-fed, healthy, and
balanced! Most cleanses promise everything from clear skin, to zero
belly fat, to nirvana. But one thing missing from many of these
empty promises is true nourishment. Derived from Ayurveda, the
sister science of yoga and an ancient medicine from India, The
Simple, Healing Cleanse is an informational guide to a traditional,
accessible four-week cleanse that will help you build more body
awareness and consciousness around food. With 50 basic, cleansing
recipes and meal-planning tips, this cleanse is easy even for the
busiest bee with a minimal amount of time to spend in the kitchen.
You'll learn how to incorporate the concept of your Ayurvedic type
(dosha) to build a foundation for healthy, life-long dietary
choices, bring balance to the body and mind, and cultivate vibrant
health. The Simple, Healing Cleanse will help you find simple ways
to give your digestive system a break, to simplify your diet
without crazy, unhealthy restrictions, and simply find lightness,
clarity, and ease in a scattered, noisy world.
A modern way to dine: Jackfruit and Blue Ginger is more than a
vegan recipe book, it is a true collection of Asian favourites with
a vegan twist. Perfect for fans of books such as Plenty, Bosh!, and
Eat Vegan. Vibrant Asian flavours: When Sasha Gill turned vegan,
she didn't want to miss out on the vibrant flavours of her
favourite Asian dishes; so she got to work 'veganising' them.
Studying medicine in the UK, far from her childhood home in
Singapore, Sasha is a student who understands what it is to be
short on time and budget; most of her recipes don't take long or
demand expensive ingredients. Through constant experimenting, she
started to create dishes just as delicious and satisfying as her
street-stall favourites and family dinners; only using plants in
place of meat and fish. Sasha takes inspiration from the flavours
of Asia. Enjoy her recipes for: * Jackfruit biryani * Cauliflower
samosas * Fluffy peanut pancakes * Creamy spinach curry with crispy
tofu * Shiitake ramen * Vegan 'butter chicken' * Sweet potato and
onion pakoras * Tofu pad thai * and, Peking jackfruit pancakes
|
You may like...
Bish Bash Bosh!
Henry Firth, Ian Theasby
Hardcover
(1)
R510
R406
Discovery Miles 4 060
Flavour
Yotam Ottolenghi, Ixta Belfrage
Hardcover
(1)
R645
R450
Discovery Miles 4 500
|