Chloe's Quick-and-Easy Vegan Party Foods (from Chloe's Kitchen): 10 Delicious Recipes for Making the Party Foods You Love the Vegan Way
From Chef Chloe: an eBook collection of ten recipes from her wildly popular first book, Chloe’s Kitchen, for creative, delicious party foods that just happen to be vegan.
The vegan diet has gone mainstream—and Chef Chloe is here to help. Since she became the first vegan to win a reality TV cooking show, Chef Chloe’s devoted fan base has been clamoring for more of her healthy, inventive recipes that follow a plant-based diet. Featuring easy-to-prepare, festive vegan recipes with absolutely delicious flavors, this short cookbook is the perfect purchase for your holiday preparations.
The ten perfect party recipes include Artichoke-Walnut Pesto Crostini, Kalamata Olive Tapenade, Avocado-Shiitake Sushi, Garlic Knots, and Sweet-and-Sour Party Meatballs. With beautiful photography and crystal-clear directions, Chloe’s Quick-and-Easy Vegan Party Foods provides recipes that are sure to please vegans and non-vegans alike at any holiday gathering.
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¾ cup 375 degrees Adjust seasoning agave Avocado Salsa baguette Balsamic Reduction balsamic vinegar basil Bean Baby Cakes Black Bean Baby Bruschetta canola oil cayenne pepper chopped fresh cilantro cilantro cloves garlic cook crostini delicious diced drained finely chopped fresh flavor food processor fresh Italian parsley freshly ground black ground black pepper Kalamata olives ketchup knots large baking sheet large bowl large spoon lemon juice Let cool lightly browned Make-Ahead Tip maple syrup medium-high heat Mini Potato Skins mixture month or refrigerated nutritional yeast oil over medium-high oven to 375 pesto Pineapple Salsa pizza dough Preheat the oven salsa fresca salt ¼ teaspoon sauté sea salt ¼ serve shallots shiitake mushrooms Simon & Schuster slotted spoon soft and lightly soy sauce spinach sushi Sweet-and-Sour Party Meatballs Sweet-and-Sour Sauce tablespoons olive oil Tapenade teaspoon freshly ground teaspoon sea salt tempeh Tempura teriyaki sauce tofu tomato turnovers vegan vinegar walnuts