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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.
"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.
THE CONSCIOUS COOK is a breakthrough in vegan cuisine. By teaching readers how to make truly satisfying and delicious meals without the meat and dairy' it makes the shift to a vegan lifestyle easy.
A former steak lover himself' Chef Tal struggled for years on a vegan diet that left him hungry and filled with cravings for butter and meat. About ten years ago' he decided that the best way to satisfy his dietary desires was to make food that was good enough for "foodies" and could gratify his cravings for rich flavor and fat. The solution? Create vegan meals with substantial proteins that could literally change the way people eat. He studied all aspects of non-meat proteins and today is widely regarded as the expert in the field' developing new concepts for meals and sauces and helping to improve textures for food companies such as Gardein (the provider of vegetable proteins used by
Morningstar Farms' It′s All Good' Trader Joe′s brands' and the prepared food department of Whole Foods' to name a few).
THE CONSCIOUS COOK features a center-of-the-plate protein in all of its entrees-a first for vegan cookbooks. Seventy-five original recipes are organized by categories that include starters and small plates' soups and salads' entrees' and desserts. Each recipe is accompanied by stunning full-color photographs.
In this delightful Asian cookbook, you'll learn the secrets of vegetarian and vegan Asian cooking how to blend flavours, textures, aromas and colours to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy.Each chapter based on seasonal vegetables provides a wide range of choices using produce that is available at that time of year making it easy to plan a variety of menus that are never dull or indifferent. Here are just a few examples of the tempting Asian recipes in this book: Starters and Snacks such as Crispy Spring Rolls, Green Apple Salad with Tangy Thai Dressing, Butternut Squash Pot Stickers and Korean-Style Buffalo Broccoli Family-Style Meals such as Asparagus in Lemongrass-Coconut Cream Sauce, Grilled Vegetable Kebabs with Two Marinades, General Tso's Eggplant and Kung Pao Potatoes All-in-One Meals such as Have It Everyday Pad Thai, Crispy Noodles with Savory Vegetables, Sweet Potato Rice Stew and Easy Miso Ramen Author Patricia Tanumihardja is an experienced food writer and expert on Asian and sustainable farm-to-table cooking. She shows you how to buy and use the freshest in-season produce to create delicious dishes with startlingly new flavors and textures by adding a few secret ingredients the traditional sweet, sour, spicy, soy seasonings that every Asian cook knows. She also explains in this Asian cookbook how the use of contrasting textures (for example silky tofu with crunchy peanuts) can create greater food enjoyment and a stimulating new dining experience. A home cook at heart, Pat's recipes are very straightforward without lots of exotic ingredients or specialized tools. They are also easy and quick to prepare. She shows you how adding a few Asian fermented and pickled vegan products like miso or pickled greens will add a new universe of flavours to your cooking. The same is true for flavour-enhancers like fried shallots, crispy fried garlic and the flavored oils that Asian chefs and restaurants use on a regular basis.
Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Creme Anglaise. A wider culinary horizon with internationally inspired dishes is offered--ideal for creating cuisine that allows people, animals, and the environment to thrive. With planned menus for all occasions; clear symbols for raw, low-fat, soy-free, and wheat-free recipes; and a section on making basics such as seitan and nondairy milks, this is an essential handbook for those interested in cooking the very best vegan food.
300+ meat-free dishes for $5 or less! Tired of your dining hall's sorry excuse for a vegetarian meal? Can't afford to spend all your money on mediocre takeout? Well, now you can enjoy hundreds of delicious, meat-free dishes that will not only satisfy your cravings but your wallet, too! The $5 a Meal College Vegetarian Cookbook makes it easy to create satisfying vegetarian dishes you'll actually want to eat. Featuring simple instructions and more than 300 tasty recipes, this book provides you with a variety of meat-free meals that will keep you full throughout the day. Best of all, each dish will only cost you no more than $5, so you'll never have to worry about breaking the bank when you create soon-to-be favorites, such as: Potato poblano breakfast burritos Avocado and shiitake pot stickers Hearty mexican taco salad Quinoa and hummus sandwich wrap Easy eggplant parmigiana Chocolate mocha ice cream Whether you need an energy-boosting breakfast, a cram-session snack, or a date-night entree, you will get the most out of your meals--and budget--with The $5 a Meal College Vegetarian Cookbook.
Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouthwatering dishes include one-pot meals--such as South-Indian Uppama and Chipotle Garlic Risotto--along with Pakoras, Flautas, Bajji, Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes, this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through.
Bravo is a collection of delicious, health-promoting recipes from the
TrueNorth Health Center in Santa Rosa, California, whose dietary
program has helped more than 7,000 people recover from numerous
chronic diseases, including diabetes, high cholesterol, obesity, and
Chef Ramses Bravo's exquisite vegan cuisine combines simple, straightforward ingredients that explode with flavor and texture. Low in calories, free of harmful saturated fats and cholesterol, and rich in nutrients and fiber, these delicious whole-foods recipes help to regulate appetite and weight while protecting against a host of diseases.
Included are tips and guidelines to help readers easily transition to
a diet of nutritional excellence, along with 14 days of menus to get
them started. Nutritional analyses accompany all of the recipes and
Love a warm, crisp, chewy thin crust pizza with creamy, melty cheese? Just because you're vegan doesn't mean that you can't bake amazing pizzas right in your own oven. Julie Hasson offers 50 deliciously innovative recipes and simple techniques that will have you making artisan-style, thin crust vegan pizzas right in your own kitchen. Vegan Pizzais filled with 50 modern recipes from easy to make pizza dough (including spelt, whole wheat and gluten-free crusts), creamy dairy-free cheese sauces, vibrant flavoured pestos and spreads, meatless and wheat-less burger crumbles, and inventive toppings. With helpful information and tips on equipment and techniques, Vegan Pizza shares the secrets to fabulous, easy-to-make; dairy-free, meat-free thin crust artisan pizza that tastes like it came from your neighbourhood pizzeria. Now home cooks everywhere can get baking, and make fabulous vegan pizzas in their own kitchens.
India offers one of the world's most popular and distinctive vegetarian cuisines. From the lush, palm-fringed coasts of Kerala in the south to the vibrant mustard fields of the snow-capped mountains of the north, you'll find dishes ranging from simple, tasty snacks and starters to rich, spice-infused main meals and desserts. This colourful cookbook transports you through India's regional diversity, featuring classic recipes ranging from pilau's and dhals to chutneys and flat breads, and providing the ultimate taste of a world-famous vegetarian style of cooking. Among the 80 mouthwatering vegetarian recipes are diverse dishes from the different regions of India. Travel to the north-east to try Punjabi Royal Corn Curry or Duck Eggs and Cauliflower; sample Clove-infused Aubergines from the heartland or venture west to savour a Saffron-scented Yogurt. With clear instruction and beautifully illustrated with over 430 vibrant colour photographs, this sumptuous book will entice everyone with a passion for Indian cuisine. It is a fabulous vegetarian recipe collection that offers contrasting dishes from distinctive regions of India. You can sample the fruit and nut dishes of the mountainous north, the delicately spiced rice pudding and panchforon-enriched dishes of Bengal, and the coconut-rich Black-eyed Beans in Coconut and Tamarind Sauce of the west. You end your travels in the fragrant south where spice plantations abound and the refreshing dishes on offer include Pineapple Salad, Cauliflower Braised with Roasted Chilli and Fenugreek, and Mangoes in Coconut Cream. An authoritative introduction unites the multistranded culinary culture of India, and describes the most typical ingredients and how to prepare them. It is beautifully photographed with over 430 stunning images, and featuring nutritional breakdowns for each recipe.
This title features over 140 imaginative recipes shown step by step with more than 170 stunning photographs. It is an irresistible collection of gourmet vegetarian recipes for easy entertaining: from informed gatherings to sophisticated dinner parties. It features ideas for elegant soups and starters, spectacular main courses, tempting side dishes, refreshing salads and satisfying breads. You can devise a menu of global dishes or focus on one cuisine such as Thai, Lebanese, Italian or French. You can discover the wonderful variety of vegetarian ingredients with tips on how to prepare them creatively. This beautifully illustrated cookery book is packed with inspiring dishes that will impress your family and friends and give you an opportunity to show off your culinary skills. Many of the recipes can be prepared in advance and simply reheated when required, leaving the cook more time to spend with guests. With dishes from around the world you can create an international feast of flavours, from Borscht and Thai Tempeh Cakes with Sweet Dipping Sauce to Champagne Risotto and Spanakopitta. Featuring more than 140 gourmet recipes presented in an easy-to-follow format, this is the ideal book for any cook wishing to expand their repertoire.
This book features 50 inspired recipes from around the world, shown in 150 photographs. It includes over 50 enticing vegetarian recipes in a mixture of classic and contemporary food styles from Europe, the Middle East, Africa, the Orient and the Americas. Each recipe makes use of the freshest, tastiest and most colorful of vegetable produce. From soups, savouries and starters, to light lunches and suppers, main meals, salads, side dishes and breads - there is a tempting recipe for every occasion. Tantalizing color photographs make this book a visual treat, as well as an invaluable guide to inspired vegetarian cooking. This book is packed with recipes for all occasions, from dinner parties to midweek suppers, and for all seasons, from summer salads to winter stews. In some dishes, vegetables take the starring role, while others are based on cheese and dairy products. In addition, mouth-watering recipes for lentils, peas and beans, pasta and grains and the wonderfully versatile tofu demonstrate that the tired old cliche that vegetarian food is dull needs to be pensioned off once and for all. Clear step-by-step instructions make cooking these tasty, nutritious dishes simplicity itself, and the finished dishes are all beautifully photographed. Whether you are a newcomer to vegetarian cooking or a veteran veggie looking for inspiration, you are sure to find the perfect choice here.
Fire up your cooking with sizzling meat-free dishes, shown here in 175 tempting photographs. This is a wonderful collection of 175 fiery and spicy recipes from the world's spice-loving countries, with recipes from India, Thailand, Mexico, Africa and the Middle East. Recipes are based on favourite spices such as chillies, mustard, saffron and coriander, as well as some lesser-known flavours - wasabi, galangal and zereshk. Each recipe has clear step-by-step instructions, a photograph of the finished dish, and a full nutritional breakdown. This superb collection of recipes includes a selection of fiery traditional vegetarian favourites from India, Vietnam, and Mexico alongside milder, more subtly spiced dishes. Moving beyond the popular varieties of chilli, explore the aromatic delights of an exotic wealth of spices. Every aspect of cooking is covered, from warming soups and piquant appetizers and light meals to vegetarian main courses, and a range of side dishes and spicy desserts and bakes. Recipes are described in clear, step-by-step sequences and accompanied by photographs of the finished dishes, so you can easily achieve perfect results.
Based in Bali, Diana von Cranach has always been a well-known local food explorer and creator of the most incredible food. A few years ago, she took her dedication to good food a step further and decided to begin a journey into the world of raw food using only locally sourced ingredients. Her idyllic and very personal resort Puri Ganesha Villas in North Bali, is one of only a few hotels worldwide to offer an alternative, purely 'living' food menu to the surprise and delight of her guests. The idea behind this book rose from the Diana's desire to work with chefs at famous restaurants and resorts throughout Southeast Asia, to prepare healthier and lighter vegan food using their own recipes as a basis. At the same time, she hoped to revive the use of more unusual traditional herbs and ingredients, used for generations. Covering destinations stretching from Bali in Indonesia, Langkawi in Malaysia, Nha Trang in Vietnam, Siem Reap in Cambodia, Luang Prabang in Laos, Chiang Mai and Loei Province in Thailand and the cities of Bangkok, Singapore and Yangon the result is a book full of well-known regional recipes with excitingly different and invigorating 'living' flavours.
Praise for jae steele's Get It Ripe:
"This book is less a cookbook than an all-in-one guide to healthy vegan living, for which steele's holistic-nutritionist training is put to good use."--VegNews
Get It Ripe, jae steele's 2008 cookbook, established her as a credible and charismatic authority on veganism; her holistic nutritionist background and sassy cowpunk sensibility encouraged countless others to "get it ripe." Her new cookbook underscores the importance of local, sustainable eating and living by helping readers deepen their understanding of organic and local foods and their positive impact on our health and our planet.
The book includes chapters on the concept of local food and why it's important; finding a balance between various food issues, personal priorities and values; and the benefits of the local food movement that go beyond reducing our carbon footprint. It also helps readers become more informed about where their food comes from, no matter where they live, whether their source is the farmer's market or the grocery store down the street.
The book's 180 recipes, which encourage the use of fresh, organic ingredients wherever possible (as well as potential alternatives depending on where you live), include Strawberry Rhubarb Muffins, Pear Parsnip Soup, Asparagus and Spring Onion Quiche, Mushroom Asparagus Risotto, and Butternut Chipotle Chocolate Cake.
Both thought-provoking and delectable, steele's new cookbook makes any time the "ripe" time to go vegan.
jae steele is a holistic nutritionist who runs the popular blog Domestic Affair. She lives in Toronto.
Are you under the impression that vegetarians cant have fast food? On the contrary! This exciting new cookbook offers more than 80 quick and easy veggie recipes from Manchego quesadillas and TexMex burgers to tomato-cinnamon fries and No Tuna Sandwich. This is the book of vegetarian food for those in a hurry, and the handy vegan traffic light indicators red for vegetarian; yellow for vegan adaptation and green for vegan make it easy to find vegan options just as quickly.
The Little Vegan Cookbook is an incomparable compendium of 500 delicious and nourishing plant-based recipes collected from a variety of best-selling cookbooks and authors-filled with hearty entrees, indulgent desserts, and everything in between. This massive collection of vegan recipes makes it easier than ever to adopt or maintain a more compassionate plant-based diet, or just add more meatless dishes to your cooking repertoire. With so many different options-from new cooking styles and international flavors to meatless versions of your favorite comfort foods-you'll never be bored or tempted to stray. Vegans and non-vegans alike will discover dishes that satisfy all their sweet and savory cravings-everything from pantry staples and hearty main dishes to wholesome soups and surprisingly decadent desserts. Each recipe features a color photo of the finished dish. You and your family will enjoy these and more flavorful plant-based dishes: Creamy Dreamy Kalamata Hummus Nori Wraps with Orange Cashew Cream Walnut Ravioli with Vodka Sauce Chicago-Style Deep Dish Pizza Coconut Curry with Chickpeas and Cauliflower Red Potato and Watercress Soup Crispy Crunchy Basmati Rice Fritters Butter Pecan Sticky Rolls Flourless Chocolate Tart This pocket-size vegan kitchen companion will be your healthy go-to cookbook for years to come.
Chocolate, candy, and even ice creem--a vegan alternative to ice cream--are featured in this fun vegan dessert cookbook. With quirky illustrations, useful hints, and a handy "Quick Recipe" indicator, vegan renditions of tantalizing delicacies, both traditional and original, are included. Recipes include old favorites, such as carmel corn, saltwater taffy, pralines, cookies, cakes, and fudge, plus some brave, new gluten-free recipes, such as the Fabulous Flourless Chocolate Torte and the Toll-Free Chocolate Chip cookies. These decadent temptations allow treats for dairy-free or wheat-free diets as well as for anyone who loves sweets.
Ayurveda, the five thousand-year-old healing tradition from
India linked to the development of yoga, is based on the concept
that one's physical, mental, and spiritual well-being comes from a
number of sources, including a healthful diet based on one's
individual constitution. In this vegetarian cookbook, Amrita
Sondhi, author of "The Modern Ayurvedic Cookbook" (now in its
fourth printing), provides new twists on traditional Ayurvedic
recipes that are also inspired by the growing popularity of whole
grains (quinoa, spelt, and barley) and raw foods.
The Ayurvedic diet is based on the concept of three "doshas":
vata (air), pitta (fire), and kapha (earth). Each of us has a
primary dosha that we can strive to maintain at a healthy balance,
but which can cause problems if excessive. The book includes a
questionnaire so readers can determine their own primary dosha and
then look for recipes that will help them to maintain or reduce it
for optimal health.
Recipes include modern interpretations of Indian cuisine (spicy
paneer zucchini kabobs and mango and coconut kulfi), and Ayurvedic
spins on vegetarian fare (sprouted barley rainbow pilaf and raw
zucchini hummus). The book also includes yoga and breathing
exercises that one can easily do at home or at work, full-color
recipe photos, and information on sprouting/fermenting techniques
and backyard gardening.
"The Tastes of Ayurveda "offers simple and delicious ways to
achieve a more healthful and serene life.
Amrita Sondhi is a yoga instructor, Ayurvedic cooking teacher,
and the owner of Movement, a sustainable fiber clothing line.
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