Veganize This!: From Surf-N-Turf to Ice Cream Pie: 200 Animal-Free Recipes for People Who Love to Eat
Veganize This! shows herbivores and carnivores alike how to turn the delicious dishes from their previous butter- and beef-filled lives into tasty vegan creations that go well beyond the sprouts-and-groats fare often still associated with veganism. For the gastronomist, Chef Jenn’s creations include Jumbo Lump Jack- Fruit Crab Cakes with Spanish Garlic Mayonnaise and Quattro Formaggio White Truffle Macaroni and Cheese. Craving something a little more down-home and comforting? Check out the recipes for DIY Vegan “Doritos®” and Chicken Fried Tofu Steak. With tips and tricks throughout—from making your own mock meats to killer dairy substitutes—Veganize This! is also accompanied by a healthy side dish of sass; Shagrin’s comedienne-by-day humor makes this a read that’s satisfying for the funny bone as well as the belly.
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1⁄2 teaspoon 11⁄2 tablespoons batch beans black pepper blend boil broth canola oil cheese cilantro cloves cloves garlic cook cool Crème Fraîche cumin cup fresh cup MimicCreme cup vegan cups prepared BetterThan diced dish drain eggplant f Serves food processor freshly ground black freshly squeezed lemon garlic powder grill ground black pepper Heirloom Tomato ingredients jackfruit kosher salt large bowl large skillet Lower the heat margarine medium-high heat melted MimicCreme or alternative minced mixture mushrooms olive oil onion oregano ounces pasta Pesto Pinch Place Pork pot stickers Preheat the oven prepared BetterThan Bouillon recipe refrigerator rice Roasted Garlic Salad Salt and freshly salt and pepper sauce saucepan sauté scallops seitan Serves 6 g SHAGGY KITCHEN TIP shallots simmer skillet sliced thinly soy milk squeezed lemon juice steaks stirring sugar tablespoons tablespoons vegan margarine Taste for salt teaspoon salt tempeh toast tofu tomatoes vegan vinegar whisk