Vegan 101: Master Vegan Cooking with 101 Great Recipes
Agate Publishing, Nov 8, 2011 - Cooking - 144 pages
This new series by Surrey Books launches with an everything-you-need-to-know guide to vegan cooking, and features 101 delicious, diverse, recipes, all of which have been thoroughly kitchen-tested to ensure you have success every time you make one.
Vegan 101 starts with a detailed introduction that covers the basics of vegan cooking and discusses helpful how-to's, insider tips, and keys to best results. This book--like all the books in the 101 series--features a simple, contemporary-looking design that's as clear-cut as it is elegant, with measures calculated using both traditional and metric quantities.
Scattered throughout are beautiful full-color photographs that enhance the book's strong visual appeal. This is a practical, hands-on kitchen resource that will also look great on the shelf--and because its flexi-binding is sewn, it's supremely easy to keep open and flat on your kitchen counter while you're cooking from it.
Perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons, Vegan 101's breadth of recipes are drawn from a wide range of culinary traditions. Among the delicious recipes include here:
Black Bean and Okra Gumbo
Sesame Pasta Salad with Summer Vegetables
Vietnamese Curried Coconut Soup
Orzo with Sun-Dried Tomatoes and Mushrooms
Quinoa with Roasted Eggplant and Squash
Pasta Santa Fe
Vegan 101 will be an essential addition to the ranks of vegan cookbooks, and the 101 series it premiers is positioned to become a popular resource for contemporary home cooks.
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¹/3 cup ½ cup ½ teaspoon ¼ cup 59 ¼ teaspoon 1.25 15 minutes 15 ounces ¾ cup all-purpose flour bell pepper black pepper bowl broccoli browned carrots cayenne pepper celery chili powder chopped onion cilantro cloves garlic Combine all ingredients cooking spray cumin cup 59 mL cups 354 mL cups 473 mL cups 708 mL dough drained dried oregano ENTréE SErvINgS INgrEdIENTS finely chopped flavor garnish gingerroot green onions heat and simmer heat to boiling INgrEdIENTS 2 cups large saucepan lemon juice medium heat minced mixture mushrooms noodles oil in large olive oil oregano ounces 425 gm parsley pasta poblano peppers Reduce heat reduced-sodium vegetable broth rice rice milk salad salt and pepper Sauté Sauté onion Season to taste seitan sesame skillet slow cooker soup spinach sprinkle Stir sugar tablespoons 30 mL taste with salt teaspoon 2.5 teaspoon 5 mL tender thinly sliced tofu toss vegan wine vinegar