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`Move over Meat' was the headline in the NY Times Weekend. MasterChef UK winner Mat Follas uses his considerable culinary skills and understanding of flavour to create a collection of wow-factor vegetable recipes for vegans, vegetarians and non-veggies alike. More than ever before modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavour and make so much more of humble carrots, kale and cauliflower. Vegetable dishes are now storming the menus at some of the world's best restaurants where chefs are treating fresh vegetable produce with the reverence it deserves and turning ingredients that used to be reserved for side dishes into centrepieces. Organized by type of produce, there are recipes for root veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet vegetables, shoots and stems, mushroom and funghi, as well as basic recipes for a well-stocked chef's storecupboard. Choose from Smoked Parsnips with Blue Cheese, Cauliflower & Truffle Pate, Red Cabbage & Burnt Aubergine Baba Ganoush, Kale Gnocchi, Kimchi, Spring Pistou Soup, Nettle & Wild Garlic Soup with Gruyere Toasts, Red Onion Tarte Tatin, Pea Panna Cotta, Pizza Bianca, Spaghetti Puttanesca, Artichoke Frittata, Champagne Mushrooms, Fennel & Roast Tomato Lasagne or a selection of versatile sauces, ketchups, chutneys, pickles, pestos and oils. Whether you want a revitalizing juice to start the day, a quick summer salad, a slow-roasted winter bake or to preserve an abundance of seasonal produce, you'll find plenty of fresh inspiration here.
Whether you're vegetarian, vegan, or just trying to cut down on meat, veggie burgers make a tempting, filling meal. And as Martin Nordin explains, they're far from boring - in fact, because there are no rules or blueprint, you're free to push the burger boundaries.
In Green Burgers, Martin shares recipes packed full of flavor and nutrition - from the classic BBQ Portobello Burger to the Zucchini Burger with Wild Garlic. Experiment with unexpected flavours such as Zucchini Kimchi and Deep-Fried Plantain. The delicious patties are just the beginning - try making your own Charcoal Burger Buns, top your burgers with Purple Cabbage and Apple Sauerkraut, and serve with Roasted Sweet-Potato Fries.
With chapters on burgers, buns, sides, pickles, and sauces, Green Burgers has all you need to make the perfect plant-based burgers and sides at home.
Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, elevates the vegetarian burger to its rightful status as real food. His collection of unique, delicious veggie burger recipes include Easy Bean Burgers, Red Lentil and Celeriac Burgers, Quinoa Burgers, Tofu and Chard Burgers, Tempeh Burgers, Baked Falafel Burgers, Thai Carrot Burgers, Spinach and Chickpea Burgers, and Sweet Potato Burgers with Lentils and Kale. More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, salads, fries, toppings, and condiments. Everyday ingredients ensure that all the burgers and extras are quick and easy to assemble. The wide variety of tastes and flavours will excite every palate and suit every craving and occasion. And the mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too.
There's so much more to Caribbean cuisine than pineapples and coconuts. The real secret is in the herbs and spices: With the right sauce or seasoning blend, everyday ingredients transform into unforgettable Caribbean delights. Taymer Mason welcomes vegan home cooks to this rich tradition that combines African, French, Asian, and Indian influences with an unmistakable local flair. Covering a remarkable variety of tropical flavours and ingredients, Caribbean Vegan serves up 175 recipes--for every meal--that will spice up your diet like no other cookbook.
Have your cake (and veganize it, too)! Bianca and Sascha, bloggers and foodie couple behind Elephantastic Vegan and The Veginner's Cookbook believe that any reason to adopt a vegan lifestyle is a great reason, and your decision to stop eating animal products will be one of the best of your life. But what about bacon? Vegans still love breakfast sandwiches. And popcorn chicken. And mac and cheese. And all the other comforting, delicious foods we grew up with. Don't worry, having these cravings is completely normal and part of every vegan's life. Cravings Made Vegan offers plant-based resources and guides for every meat eater, cheese lover, and milk drinker followed by a unique collection of fifty detailed recipes to create surprisingly delicious alternatives for all those non-vegan dishes you still hold dear. Recipes include melted cheese sandwiches, hearty sausages, baked almond feta, and a steaming hot chocolate fudge pudding that will make you forget about your pre-vegan life. Bianca and Sascha offer easy vegan swapping alternatives for all your favorite meat and dairy products and answers to every vegan's most-asked questions: how to make food taste and look like it has eggs in it, how to make tofu not boring, and how to satisfy that bacon craving.
Whether for personal, practical or planetary reasons, more and more people are adopting a flexitarian diet that has less meat and fish, and is mostly vegetarian. In The Part-Time Vegetarian Nicola Graimes presents a collection of fresh new recipes, all vegetarian, but many with a Part-Time Option showing how to include meat or fish if you want. She explores a world of vegetarian flavours that will turn your expectations of meat-free eating around.Try Smoked Cheese Potato Cakes with Crispy Kale for the ultimate comfort food supper, or go for the variation of Salmon Potato Cakes as an indulgent weekend brunch. Or make the flavour-packed options of Lebanese Labneh Balls or Spiced Lamb Meatballs when entertaining vegetarian and non-vegetarian guests. This is a creative guide to a delicious way of eating.
A groundbreaking cookbook from beloved chef-activist Bryant Terry, drawing from African, Afro-Caribbean, and Southern food to create over 100 enticing vegan dishes.
Baking without eggs or dairy is a joy and equally as delectable with The Joy of Vegan Baking, Revised and Updated Edition. Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, this updated edition of The Joy of Vegan Baking lets you have your cake and eat it, too! With familiar favorites including cakes, cookies, crepes, pies, puddings, and pastries this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be. Winner of the VegNews magazine award for Cookbook of the Year in 2008, The Joy of Vegan Baking has been updated, with all new photography and freshly revised recipes that use the latest natural ingredients and techniques. Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values. These treats are free of saturated fat, cholesterol, and lactose, but full of flavor. Recipes include Chocolate Chip Scones, Lemon Cheesecake, Dessert Crepes, Cinnamon Coffee Cake, Chocolate Peanut Butter Cupcakes, Raspberry Sorbet, Soft Pretzels, Blueberry Cobbler, and Chocolate Almond Brittle. A seasoned cooking instructor and self-described "joyful vegan," author Colleen Patrick-Goudreau lays to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker.
Fresh, raw plant foods are the key to vibrant health, glowing skin, and high energy. But many raw and vegan recipes require trips to specialty stores and long hours in the kitchen. On her popular website, TheRawtarian.com, Laura-Jane Koers offers simple, satisfying recipes to whip up healthy meals with as few ingredients and in as few steps as possible. Laura-Jane is on a quest to create amazing recipes using staple ingredients that can be found all year round and might already be in your kitchen (think bananas, apples, carrots, celery, and onions - no need to make a special trip for fresh coconut or celeriac). Cook Lively! offers 100 brand-new recipes as well as a few favorites from the website, arranged by time of day to show how to support health and satisfy taste buds all day long with all-vegan, mostly raw plant ingredients. Cook Lively! is the go-to cookbook when you're hungry for something wholesome, delicious, and quick.
Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here.
Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner Contents Include: Smoothies and Juices Snacks Unbaked (Crackers and Breads) Spreads, Dips, and Sauces Starters Salads and Dressings Main Dishes Desserts Recipes Include: Key Lime Tartlets Pumpkin Pie with Thyme Pad Thai Tomato, Basil and Ricotta Pizza Blood Orange and Crispy Fennel Salad Blueberry Pancakes Raspberry Vanilla-Almond Granola
Author Bio: Acclaimed chef Matthew Kenney is a restaurateur, caterer, and food writer. Matthew has been the chef and co-owner of Pure Food and Wine restaurant in NYC as well as the chef and partner of numerous successful restaurants including Matthew's, Canteen, Commune, Commissary, and Mezze. In 1994 Food and Wine included him as one of their Ten Best New Chefs of the Year. He's been featured on the Today Show, The Food Network, as well as a variety of other morning talk shows. Matthew was nominated for the James Beard Rising Star Award.
This title features 150 delicious dishes shown in 200 stunning photographs. You can create fresh and tasty meat-free menus with these mouthwatering recipes for soups, appetizers, salads, main courses, side dishes and desserts. It features exciting and authentic recipes from some of the world's best-loved cuisines, including Velvety Pumpkin Soup with Rice and Cinnamon, Spinach and Ricotta Ravioli, Sweet Potatoes in Coconut and Ginger Paste, and Buddhist Vegetarian Noodles. It includes a fully illustrated section on the range of ingredients available to the vegetarian cook, and useful information on the health benefits of maintaining a meat-free diet. Each beautifully photographed recipe is easy to follow and features a complete nutritional analysis of the fat, protein, carbohydrate, salt and calorie count so that you can plan your meals. Healthy and nutritious, the vegetarian diet offers not only an ethically sound approach to eating but also a variety of exciting and delicious ingredients and access to many of the world's best-loved cuisines. The recipes in this book are divided into sections featuring soups, appetizers, salads, main meals, side dishes and desserts. There are dishes for every palate and a wide-ranging mix of vegetarian recipes from around the globe. You can sample an enticing Mediterranean One-Crust Pie, a delicately-spiced Tagine of Yam, Carrots and Prunes, or an elegant classic such as Stilton-stuffed Mushrooms Baked in Breadcrumbs. In addition to a wealth of recipes, the book explores the vegetarian larder: from fruit, vegetables, beans and legumes to dairy and soya produce and pasta, rice and grains. Illustrated throughout, this is the ultimate resource for the vegetarian cook wanting to expand their repertoire, and embark on a healthier lifestyle.
In But I Could Never Go Vegan!, Kristy Turner proved that anyone can do it - with recipes that overturn common excuses, from "Vegan cooking is too hard" to "I could never give up cheese!" But cooking vegan for the whole family presents its own challenges ...or does it? Now, the 125 recipes in But My Family Would Never Eat Vegan! will leave even the most skeptical relatives begging for more. Like its predecessor, each chapter tackles a different objection: Don't have time to cook elaborate dinners? Try an easy weeknight solution: Quick Cauliflower Curry. Worried about satisfying the "meat and potatoes" eaters? Try Lazy Vegan Chile Relleno Casserole. Cooking for picky eaters? Try the ever-adaptable BLT Spring Rolls with Avocado. Turner's cheeky, inviting tone and satisfying, easy-to-follow recipes make it more possible than ever for families to dine happily together!
A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavour of all the one-bowl meals that are the rage today but in vegetarian form. With the bowl as organiser, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless. Volger's ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelised spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado. And unlike their meatier counterparts, these dishes can be made in little time and without great expense. Volger also includes many tips, techniques, and indispensable base recipes perfected over years of cooking, including broths, handmade noodles, sauces, and garnishes.
This book features over 180 fabulous recipes, each demonstrated in step-by-step photography for clarity and ease of use, and with a glorious picture of the finished dish to show both beginners or experienced cooks exactly what they are aiming to achieve. At-a-glance fat and calorie content charts are included, and each of the recipes comes with its own nutritional fact panel so you can see instantly how little fat each dish contains. With irresistible recipes including Vegetable Biryani, Jamaican Black Bean Pot and Roasted Ratatouille Moussaka, this book is the perfect kitchen reference for cooks who care about their health and diet.
Veganize Any Recipe with Confidence The Complete Guide to Vegan Food Substitutions" is your secret weapon to turning any recipe imaginable into a deliciously "veganized" success--no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you'll create dishes that are not only better than the "real" thing, but healthier, too.With more than 200 recipes and substitutions that show the swaps in action, you'll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You'll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.Stunning photography and easy-to-follow charts appear in every chapter, making it a cinch to dip in and out whenever you need a quick reference or recipe.If you've always wanted to turn your aunt's famous mac and cheese into a veganized taste sensation, or your grandma's buttermilk pie into a rousing, "reinvented" success, The Complete Guide to Vegan Food Substitutions" is the solution you've been looking for
"A wonderful collection of varied and tempting recipes intended not only for vegetarians but for anyone who simply enjoys good eating."
The inspiration behind this outstanding vegetarian cookbook was the authors' desire to share both classic and internationally inspired dishes that will appeal to everyone -- vegetarian and non-vegetarian alike -- no matter the occasion. Their goal was to bring together an incredible variety of forms, colors, aromas and flavors. And although these recipes have been developed by chefs with a gourmet sensibility, they've made sure that the recipes can be mastered by anyone who enjoys cooking.
Get inspired by these fresh, flavorful and often festive recipes: Vegetarian Cassoulet, Cannelloni Florentine Sweet Mama Squash Hushpuppies, Linguine Canaletto Woodsy Mixed Sprout Salad, Spicy Lentil Samosas, Ratatouille Braised Quinoa with Fennel and Boletus Mushrooms Cheese Fondue, Ciabatta with Grilled Vegetables Goat Cheese and Alfalfa Sprouts, Polenta Pasticciata Sweet-Moroccan-Style Couscous, Vegetarian Chili Squash and Cortland Apple Gratin, Figs with Port Apple Strudel, Caramelized Nectarines Scented with Vanilla
There are extraordinary health benefits that can be derived by adopting a more vegetarian based lifestyle and it also provides an opportunity to support artisan growers throughout North America.
"This is a cookbook for vegetable lovers... and vegetable haters." In The Roasted Vegetable, Revised Edition, Andrea Chesman is back to show home cooks, vegetable lovers (and haters), and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection. This wide-ranging collection of 175 mouthwatering recipes is sure to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don't require a lot of fuss. Now with 4-color photography to whet every appetite!
Warming soups include Butternut Squash with Allspice and Pine Nuts plus lighter choices for summer such as Courgette, Broad Bean and Lemon Broth. Try delicious Snacks and Light Meals - choose from Hot Red Pepper and Walnut Dip; Lentil, Carrot and Coriander Pate; and Sesame Potato Wedges with Peanut Dipping Sauce. Satisfying Salads to enjoy include Tabbouleh with Chickpeas and Spring Greens; Spicy Cauliflower and Swiss Chard Salad; and Fennel and Orange Salad with Black Olives. Filling Hot Dishes to savour are Stir-fried Tofu with Crisp Greens and Mushrooms; Barley Risotto with Radicchio; and Creamy Vegetable and Cashew Nut Curry with Coconut Milk. Sweet Things are a must - choose from Tropical Fruits in Lime and Chilli Syrup; Rhubarb and Apple Crumble; and Cherry and Hazelnut Oat Cookies. Finally, Drinks include nutritious yet delicious concoctions such as Pineapple and Passionfruit Soy Shake; Peanut and Carob Smoothie; and Date, Banana and Rice Milk Frappe.
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
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