Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic

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PM Press, Feb 1, 2012 - Cooking - 256 pages
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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 Exotic

User Review  - Lisa Campbell - 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

Contents

Drinks
15
Breakfasts and Brunches
27
Breads
43
Sauces Dressings and Condiments
59
Little Bites
79
Salads
97
Soups Curries and Stews
117
Entrées
131
Sides
157
Desserts
175
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About the author (2012)

Joy Tienzo is a cook and baker. She lives in Denver, Colorado.

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