The Wild Vegan Cookbook: A Forager's Culinary Guide (in the Field Or in the Supermarket) to Preparing and Savoring Wild (and Not So Wild) Natural Foods
No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian Cookbook) Brill describes how he forages year-round for local, organic foods in New York City; he knows every food that grows in the wild, when each is at its peak, and how to best prepare it. His 500 recipes (among them Baked Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and Wisteria-Lime Ice Cream) combine the inventive with the familiar for delicious vegan meals.
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WINTER WILD FOODS
EARLY SPRING WILD FOODS
MID to LATE SPRING WILD FOODS
SUMMER WILD FOODS
AUTUMN WILD FOODS
350 degrees 3A cup apple juice arrowroot autumn olive barley malt black pepper blender bring the pot brown rice canola oil casserole cayenne pepper celery chicken mushrooms chili paste cloves cloves garlic cook corn oil crumbled 1 teaspoon cup fresh cups Tofu cups wild daylily dish dough finely chopped finely crumbled flavor freshly grated nutmeg Heat the olive heat to low inches kudzu large bowl large skillet leaves lecithin medium heat minutes miso mixture nutmeg olive oil onion ounces oven to 350 paprika peeled Preheat the oven process until smooth ramp recipe Reduce the heat remaining ingredients rice syrup salad Serve hot simmer skillet over medium sliced soups soy milk soy sauce stirring tablespoons tablespoons olive oil tamari soy sauce taste teaspoon cayenne pepper teaspoon dried teaspoon freshly grated teaspoon freshly ground teaspoon liquid stevia teaspoon peppercorns teaspoon salt teaspoon Vege-Sal tofu V2 cup whole-grain flour wild ginger wine