KEEP IT VEGAN: OVER 100 SIMPLE HEALTHY
Kyle Books (Verlag)
978-1-909487-21-5 (ISBN)
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Aine Carlin's Keep It Vegan demystifies veganism, with 100 flavorful, simple recipes that use standard supermarket ingredients, none of those hard-to-find, expensive substitutes. Broken down into Breakfast, Brunch & More, Midday Meals & Simple Suppers, Something Special, Sides & Sauces, and Sweet Treats, this plant-based cookbook makes cooking vegan an effortless reality without compromising taste. As an ex-voracious omnivore, and once a devout dairy consumer, Aine understands the limits of taste brought upon by the act of eating consciously; even so, she is a steadfast believer in the endless possibilities of flavors before meat and dairy. Her delicious dishes range from a Toasted Breakfast Burrito and Hole Mole Black Bean Chili to Baked Eggplant with Lemon-Infused Couscous, Stuffed Mushroom Burgers and Dijon Coated Wedges to Mint Chocolate Birthday Cake with a Glossy Ganache to even Strawberry Margaritas-all prove that vegan food can be just as delectable, and with added benefits of eating ethically and improving health!
For the newly converted, the cookbook will provide a whole new way of life in addition to a pleasant transition, and for the veteran vegan, the cookbook doesn't bother with sugar-coated, convoluted recipes, but brings forth ideas that are simple yet make big impacts on flavor and taste. Non-vegans will also find these dishes to be mouthwatering and worthy at least for the health benefits! The home cook will most definitely find trustworthy go-to dishes for large dinner parties and small gatherings. The appeal of Aine's down-to-earth personality, engagingly captured in the headnotes, as well as smart variations to suit diverse palates and creative tips to give the dish an extra kick, make this cookbook a must have for all seasons to come! So whether you're dabbling in veganism or fully committed, Keep It Vegan will open you up to a range of ingredients that you've yet to explore or allow you to experiment with existing flavors that continue to excite you. What matters is that you have fun, keep an open mind and create some delicious food.
Aine Carlin is a popular food and fashion blogger and former actress. She blogs at peasoupeats.com and was the vegan food columnist for chef Marcus Samuelsson's website. This is her first book and her new book The New Vegan was published December 2015.
Introduction From Meat Eater to Vegan Health & Body Benefits Pantry Essentials Breakfast, Brunch & More BIRCHER MUESLI COCOA AND ALMOND bUTTER OVERNIGHT OATS SNICKERDOODLE QUINOA BOWL WITH APPLE SLICES BREAKFAST BROWNIE WITH A STRAWBERRY BOTTOM COCONUT, DATE AND ALMOND GRANOLA BANANA AND MANGO FROZEN DESSERT SUMMER BERRY "BUTTERMILK" PANCAKES ROSEMARY AND PEAR-STUFFED FRENCH TOAST CHEWY NUTTY BREAKFAST BREAD MORNING OATJACKS GLUTEN-FREE BLUEBERRY MUFFINS TOASTED BREAKFAST BURRITO BAKED BRUNCHTIME MUSHROOMS SIMPLE SCRAMBLED TOFU SAVORY PUDLA PANCAKE VEGETABLE ROSTI WITH A SMOKY ROASTED SALSA SUPER GREEN SMOOTHIE Midday Meals & Simple Suppers GAZPACHO SHOTS WHOLESOME MINESTRONE ARUGULA SOUP WITH ROASTED GARLIC BAGUETTE SUPER FAST BROCCOLI SOUP SwEET POTATO AND KIWI SOUP BUTTERNUT SQUASH SOUP SILKY SMOOTH BLACK BEAN SOUP WINTER SQUASH AND COUSCOUS SALAD BROAD BEAN FRITTERS WITH A TANGY CUCUMBER SALAD BUDDHA BOWL PARCELS SWEET AND SOUR MARINATED TOFU ZUCCHINI AND CANNELLONI BEAN BURGERS ROASTED SQUASH WITH A CRUNCHY QUINOA FILLING STUFFED MUSHROOM BURGERS AND DIJON COATED WEDGES SPLIT PEA DHAL WITH FLATBREADS CHANA MASALA HOLE MOLE BLACK BEAN CHILLI POTATO AND CAULIFLOWER CURRY CHEATS' MOUSSAKA WEEKNIGHT NOODLE STIR FRY BASIC GNOCCHI PEARL BARLEY RISOTTO WITH GLAZED BALSAMIC ROOT VEG PEA AND LEMON RISOTTO wITH A MINT OIL DRIZZLE TORTILLA PIZZAS THICK CRUST FUNGHI PIZZA SANTORINI-STYLE SPAGHETTI WITH LEMON, CAPERS AND TOMATOES MACARO-NO CHEESE WITH CRISPY KALE SIMPLE HERB PASTA WITH SLOw ROASTED TOMATOES Something Special BLOODY MARY BRUSCHETTA PEPPER AND PEA PARTY FRITTATAS BALSAMIC AND BLACK PEPPERCORN CASHEW CHEESE ASPARAGUS, MINTED PEA AND CARAMELIZED RED ONION TART BAKED EGGPLANT WITH LEMON-INFUSED COUSCOUS SMOKY MORROCAN CHICKPEA STEW WITH SAFFRON-INFUSED COUSCOUS SWEDISH-STYLE VEG BALLS WITH MASH AND CREAMY MUSTARD SAUCE SHEPHERDESS PIE WITH SWEET POTATO TOPPING PECAN-TOPPED BAKED SWEET POTATO MEXICAN-STYLE LASAGNE RED LENTIL AND SPINACH LASAGNE INDIAN SpICED TACOS WITH MANGO SALSA SUMMERTIME STEW BEET, CITRUS AND FENNEL SALAD ZESTY BULGAR WHEAT AND WATERMELON SALAD SWEET POTATO AND SPINACH SUSHI STRAWBERRY MARGARITA CHERRY GINGER FIZZ HITCHCOCK bLONDE COCKTAIL Sides & Sauces ANYTIME SAVORY MUFFINS TEAR !N' SHARE ANTIPASTI FOCCACIA CRUSTY NO-KNEAD CARROT AND ZUCCHINI BREAD PISTACHIO, PARSLEY AND WALNUT PESTO PESTO ROASTED BROCCOLI SALT !N' PEPPER TOFU FINGERS GRIDDLED POLENTA STICKS PAN-FRIED PAPRIKA SPICED SPROUTS CUMIN-SPICED CARROTS BRAISED RED CABBAGE WITH APPLE TARRAGON PEA AND SPINACH GREEN BEAN SALAD SIMPLE POTATO SALAD POTATO DAUPHINOISE SALAD DRESSING IN SECONDS MAPLE MUSTARD SALAD DRESSING HUMMUS SAUCE AVOCADO SAUCE TAPENADE CREAMY EGGPLANT DIP BEET HUMMUS TWO-STEP TOMATO SAUCE EASY VEGAN GRAVY CINNAMON CITRUS CRANBERRY SAUCE SPICED PUMPKIN PRESERVE Sweet Treats CARROT CAKE BITES CHOCOLATE PEANUT BUTTER BITES CHOCOLATE BARK FUDGY BROWNIES CHOCOLATE CHESTNUT PIE PUMPKIN PIE SUGAR COOKIES THREE WAYS MINT CHOCOLATE BIRTHDAY CAKE WITH A GLOSSY GANACHE SUMMER PUDDING NECTARINE, BLUEBERRY AND ALMOND CRUMBLE NO-BAKE STRAWBERRY VANILLA CHEESECAKE LEMON CURD ALMOND CASHEW AND COCOA CASHEW DAIRY-fREE CREAM CUPS BANANA, PEANUT BUTTER AND CHOCOLATE SAUCE SUNDAE COINTREAU GRANITA BAKED BANANAS IN A CITRUS RUM SAUCE AMARETTO BISCOTTI AND EASY AFFOGATO EASY CREAM HORCHATA
| Erscheint lt. Verlag | 1.2.2015 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 189 x 234 mm |
| Gewicht | 41 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Reisen ► Reiseberichte ► Europa | |
| ISBN-10 | 1-909487-21-X / 190948721X |
| ISBN-13 | 978-1-909487-21-5 / 9781909487215 |
| Zustand | Neuware |
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