Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic
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 Crème 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.
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Cook, Eat, Thrive: Vegan Recipes from Everyday to ExoticUser Review - Book Verdict
Blogger, traveler, and pastry cook Tienzo's (joytienzo.com) approach to veganism ditches fake cheese and other imitation products in favor of natural ingredients such as nuts, seeds, and seaweed. The ... Read full review
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½ cup ½ teaspoon ½-inch ⅓ cup ¼ cup 15 minutes ¾ cup agave nectar allow almond baking sheet beans black pepper blender cake Caramel carrots cashews Chèvre chocolate chopped cilantro cinnamon cloves cloves garlic coconut milk combine cook cool cream cup fresh cup water dessert dish dough Drizzle flavor food processor fresh lemon juice garlic gently green gremolata ground black pepper Heat the oven ingredients kitchen lime liquid maple syrup margarine medium bowl medium heat minced mixture mustard nutritional yeast olive oil onion pinch of sea potatoes pudding quinoa Ras el Hanout recipe refrigerator Remove rice roasted room temperature salad sauce saucepan sauté sea salt ½ seeds seitan slightly smooth soy sauce spatula spices spoon stirring tablespoon olive oil tablespoons teaspoon dried teaspoon ground black teaspoon sea salt tempeh thinly sliced tofu tomatoes toss Transfer vanilla vegan vinaigrette whisk yeast zest