The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian
With three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California's culinary community at large. After 10 successful years as a cherished destination for lovers of delicious and naturally wholesome cuisine, this eclectic hot spot continues to thrive under the stewardship of its pioneering founder, Ann Gentry, who raises the standards and expectations of nutritious, meat-free cooking through her unique brand of California cuisine. In THE REAL FOOD DAILY COOKBOOK, you'll find recipes for 150 of the restaurants' most popular dishes, such as Lentil-Walnut P?[t?(c); Country-Style Miso Soup; Tuscan Bean Salad with Herb Vinaigrette; Southern-Style Skillet Cornbread; Tofu Quiche with Leeks and Asparagus; Acorn Squash Stuffed with Sweet Rice, Currants, and Vegetables; and Coconut Cream Pie with Chocolate Sauce. After years of getting floods of recipe requests from her loyal customers, Ann is delivering in full force, not only to her patient fans, but to everyone who yearns for delicious, healthful, real food in their daily lives.
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Add the onion basil bay leaf bell pepper black pepper blender boil over high bowl to blend brown rice canola oil carrots cayenne pepper cheese chopped fresh cilantro cloves garlic coarsely chopped coat cooking corn covered and refrigerated cumin cups water Decrease the heat dish Drain flavor flour food processor freshly ground black garlic golden brown grill ground black pepper Heat the oil heat to medium-low heavy saucepan heavy skillet high heat jalapeño chile kombu large bowl maple syrup marinade medium heat medium-high heat minutes longer miso mixture mushrooms noodles olive oil oregano peeled phyllo powder Preheat the oven quinoa recipe red bell pepper roasted salad sauce sauté seitan sesame oil simmer over high smooth soup soymilk squash stirring occasionally tablespoons tablespoons canola oil tamari teaspoon freshly ground teaspoon ground teaspoon sea salt tempeh tender thinly sliced tofu tomatoes tortillas toss Transfer umeboshi vegan vinegar Whisk