You Won't Believe It's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine

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Da Capo Press, May 13, 2008 - Cooking - 256 pages
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Gourmet chefs Sher and Doherty, former owners of the highly successful restaurant Down to Earth, offer a collection of innovative yet simple restaurant-quality recipes, for every day and special occasions, all toxin- and animal-free. From basic dishes to world-class entrees and hors d’oeuvres, You Won’t Believe It’s Vegan! serves up over 200 delicious recipes that just happen to be animal-free. With sections devoted to appetizers, entrees, sides, drinks, Down to Earth’s famous desserts, fun food for kids, and raw food alternatives, this book contains all the ingredients for an eco-friendly feast. You Won’t Believe It’s Vegan! offers comprehensive information for any animal-free kitchen, including: equipment essentials; key cooking techniques; the vital items for an organic pantry; and conversion ideas to help make any recipe whole food and vegan.
 

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User Review  - ckacmza278 - Overstock.com

This book is fantastic everything that I have tried is spectacular! I have recommended it to several others who have been very happy with it too. The Magic cookies and the pumpkin cheesecake are ... Read full review

You Won't Believe It's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine

User Review  - Not Available - Book Verdict

Sher and Doherty were the owners of Down to Earth, a vegan restaurant in Red Bank, NJ, for seven years, and this book was originally published as The Down to Earth Cookbook. It includes the most ... Read full review

Contents

Introduction 1
1
Basic Kitchen Equipment 5
5
Pantry 9
9
Conversion Ideas 21
21
Spice Blends 23
23
Breakfast 25
25
Apple Crumb Muffins 27
27
Banana Bread 28
28
Cornmeal Cakes with Pico de Gallo 112
112
Creamy Chickpea Hummus and OatmealGarlic Crackers 113
113
Crispy Wonton Packages 115
115
Grilled Zucchini Rollatini with SunDried Tomatoes and Olives 116
116
Marinated Stuffed Mushrooms with Tempeh Sausage and Garlic Aioli 117
117
PanGrilled Mushroom Tapenade 118
118
Potato Skins 119
119
Radiances Fried Polenta Appetizer 120
120

Tempeh Sausage andGravy Biscuits 29
29
Cinnamon Buns 30
30
French Toast 31
31
Adams GingerOat Waffles withChamomilePine Nut Creamand Nectarines 32
32
Granola 33
33
LemonBlueberry Scones 34
34
Michelles BlueberrySour Cream Coffee Cake 35
35
Quiche 36
36
Tempeh Bacon 37
37
Tofu Scramble 38
38
Drinks Juicesand Smoothies 39
39
Almond Milk 41
41
Circulator 42
42
Immune Booster 43
43
Maegans Heartburn Helper 44
44
Strawberry Sunrise 45
45
Vegan Nog 46
46
Basics and Sides 47
47
Cooking Beans 49
49
Vegetable Stock 52
52
Baked Tofu 53
53
Homemade Seitan 54
54
Marinated Tempeh 55
55
Cashew Rice 56
56
Corn Bread 57
57
House Marinara 58
58
Peanut Sauce 59
59
Sprinkle Cheese 60
60
Tofu Sour Cream 61
61
SlowCookedScalloped Potatoes 62
62
CajunSpiced BakedPotato Fries 63
63
Roasted Yams 64
64
Sautéed Greens 65
65
Soups 67
67
Black Bean Soup 69
69
Curried Red Lentil Soup 70
70
CoconutSquash Soup 71
71
Mediterranean Lentil Soup 72
72
ThreeBean Chili 73
73
QuinoaVegetable Soup 74
74
Sweet PotatoTomatoChipotle Soup 75
75
Thai Veggie Soup 76
76
Salads 77
77
MapleMiso Dressing 79
79
FennelApple Dressing 80
80
Croutons 82
82
Chickpea Untuna Salad 83
83
Dark Green Salad 84
84
Eggless Tofu Salad 85
85
Gado Gado 86
86
Greek Salad 87
87
Quinoa Salad 88
88
Sea CaesarCrueltyFree Caesar 89
89
Hijiki Caviar 90
90
Tofu Nuggets 92
92
Taras Mediterranean Pasta Salad 93
93
Sandwiches and Wraps 95
95
BBQ Tofu Wrap 97
97
Barbecue Sauce 98
98
Club Sandwich 99
99
Earth Burger 100
100
Philly Seitan Sandwich 101
101
Falafel 102
102
Cucumber Salad 103
103
Gyro Bread 104
104
QuinoaAvocado Wrap with Orange Baked Tofu 105
105
ItalianStyle Tofu Cutlet Sandwich 106
106
Wheatball Sub akaWheatball Hoagie Wheatball Grinder Wheatball Hero 107
107
Appetizers 109
109
Collard Rolls Stuffed with Quinoa Sweet Potato and Caramelized Onions 111
111
Tofu Hot Wings 121
121
Tortilla Torte with Creamy PumpkinSeed Pesto 123
123
ZucchiniPecan Mini Pancakes 124
124
Entrées 127
127
Blue Corn Hempeh 129
129
Tomato Pudding 130
130
Hijiki Sea Cakes 131
131
Herbed Tofu Loaf with AppleHerb Stuffing and CranberryOrange Relish 133
133
Love Bowl 134
134
Kevins Tofu Murphy 135
135
Pizza 136
136
Coconut Seitan 137
137
Baked Samosas 138
138
Seitan Satay 140
140
Thai Coconut Tempeh Stix 141
141
Vegetable Lasagne 142
142
Potato Green Onion and Rosemary Spelt Gnocchi 144
144
White Bean Crepes with Balsamic Grilled Tempeh and Basil Butter 145
145
Wild Rice Risotto Cakes 147
147
Live Foods 149
149
Adams Pink Lady Apple Salsa 151
151
Flaxseed Crackers 152
152
SunDried Tomato Pâté 153
153
Raw Cashew Cheese 154
154
Live Tomato Sauce 155
155
Live Salsa 156
156
Live Pizza Crackers 157
157
Raw Cheese Trio 158
158
Raw HerbVegetable Croquette 160
160
Raw Cashew Aioli 161
161
Live BuckwheatHempseed Granola Crunch 163
163
Bliss Cup 164
164
Nells Coconut Rolls 165
165
Raw Chocolates 166
166
Raw Cream Whipped Topping 167
167
Raw Lemon Pie 168
168
Desserts 169
169
HempseedChocolate Chip Cookies 171
171
Jam Dot Cookies Peanut Butter and Jam Cookies 172
172
Magic Cookies 173
173
OatmealRaisin Cookies 174
174
Sugar Cookies 175
175
Lacy SesameAlmond Cookies 176
176
Blondies 177
177
Brownies 178
178
Elises Apple Crisp 179
179
Pecan Bars 180
180
Cheesecake 181
181
Fruit Sauce 182
182
Pumpkin Cheesecake 183
183
Chocolate Cake 184
184
Chocolate Ganache Cake 185
185
German Chocolate Cake 186
186
Vanilla Cake 187
187
Vanilla Frosting 188
188
Rain Forest Crunch Cake 189
189
Tiramisu 190
190
Luscious Chocolate BrownieHazelnut Mousse Torte 191
191
Kits Peach Skillet Cobbler 192
192
Kids Food 193
193
Ants on a Log 197
197
Babys Hot Cereals 198
198
Fresh Fruit Kabob 199
199
Seed Sprinkle 200
200
Super Power Fruit Shake 201
201
Trail Mix 202
202
Acknowledgments 203
203
Resources 205
205
Index 209
209
Copyright

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About the author (2008)

Lacey Sher and Gail Doherty, both graduates of the Natural Gourmet Institute, opened Down to Earth, New Jersey’s first organic vegan restaurant, and ran it for seven years. Sher now owns a catering company in Oakland, California, and Doherty cooks vegan dishes daily for Asheville, North Carolina’s largest natural foods store. Lacey Sher and Gail Doherty, both graduates of the Natural Gourmet Institute, opened Down to Earth, New Jersey’s first organic vegan restaurant, and ran it for seven years. Sher now owns a catering company in Oakland, California, and Doherty cooks vegan dishes daily for Asheville, North Carolina’s largest natural foods store.

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