The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol

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Chronicle Books, 2001 - Cooking - 112 pages
Acclaimed author Lorna Sass, creator of the hit New Soy Cookbook, once again displays her talent for combining good health with great taste. With a little flair and an abundance of whole grains, beans, fresh fruits and vegetables, and herbs and spices, it's easy to create the exciting recipes presented in The New Vegan Cookbook. Satisfying and cholesterol-free, even kosher cooks will find they can slip these cooking ideas into almost any type of menu. Striking color photographs illustrate the wide variety of tasty choices available for budding vegans or those already versed looking for new options. From savory Mediterranean Red Lentil Pat to sweet, creamy Chocolate Rice Pudding, The New Vegan Cookbook offers recipes guaranteed to entice any palate.
 

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User Review  - esquetee - LibraryThing

A long section on stocking the pantry and food preparation, with a handy page of grain cooking times and a list of some standard herb blends. A few photos. Only about a handful of recipes I would actually try. Overall, so-so. Read full review

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Contents

TABLE CONTENTS 06 INTRODUCTION
16
STOCKING THE VEGAN PANTRY n NEW WAYS WITH BEANS AND GRAINS 23 DESIGNING VEGAN MENUS
23
STARTERS SOUPS AND LITTLE MEALS
27
4i THE MAIN COURSE
36
ON THE SIDE AND ON THE
79
SWEET BEGINNINGS AND ENDINGS
97
MAILORDER SOURCES
113
INDEX
114
TABLE OF EQUIVALENTS
120
Copyright

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About the author (2001)

Lorna Sass has written other books such as, Cooking Under Pressure. She lives in New York and writes for the Los Angeles Times Syndicate, Food & Wine, Eating Well, Cook's Illustrated, Vegetarian Times, and Natural Health.

Jonelle Weaver -- whose clients include Food & Wine, Martha Stewart Living, and Gourmet -- lives in New York City.

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