The Veganopolis Cookbook: A Manual for Great Vegan Cooking
Vegan cooking has been exploding in popularity over the past decade. Once limited to a small number of zealous adherents, veganism has become steadily more mainstream. David Stowell and George Black's Veganopolis Cafeteria restaurant developed a huge international following for its delicious, no-nonsense, versatile vegan cooking. Now, they've captured their most popular Veganopolis recipes in their new cookbook, featuring the breadth of delicious, versatile, and accessible recipes that popularized their restaurant. This is not ground-level vegan cooking. Though there are plenty of simpler recipes for kitchen novices — including lots of soups, sandwiches, and salads — it also offers lots of more ambitious recipes. The Veganopolis Cookbook is an important addition to the home-chef's bookshelf and every bookstore's vegan cooking section.
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½ cup ½ teaspoon ⅓ cup 79 ¼ cup 59 achiote add salt agave syrup almonds beans black pepper blend boil canola oil cayenne pepper Cheitan patties chickpeas chili cilantro cloves garlic combine cook cup 59 ml cups 473 ml dish dough Drain dry spices finely chopped finely diced flavor food processor freshly ground black garlic powder garnish grill ground black pepper ground white pepper layer lemon juice lightly oiled medium heat mixture mushrooms olive oil oregano parchment paper parsley peeled and finely potatoes pound 454 g preheat the oven prepared baking sheet quartS quinoa recipe red onion rice beverage rice vinegar rinse salad sandwich sauce saucepan sauté pan seasoned rice vinegar seasoning and add seeds seitan serve shallots sheet with parchment simmer stir tablespoon 15 ml taste for seasoning teaspoon 2.5 teaspoons 10 ml tofu tomatoes turbinado sugar vegan vegetable stock vinaigrette whisking white spelt flour Yield