The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables and Grains
Discover the secrets of lively vegetarian cuisine
Think vegetarian cooking is bland? Not any more! Now you can create outrageous appetizers, adventurous soups, exciting entrees, and daring desserts that will have everyone clamoring for seconds. The Bold Vegetarian Chef offers more than 200 dazzling recipes that bring out the best in all of the fresh natural ingredients you crave. You'll learn the secrets behind such irresistible delights as:
* Savory scrambles, burgers, and sandwiches
* Tasty tofu and tempeh
* Comfort carbos-pasta, polenta, and risotto
* bold and beautiful beans
* The wonderful wheat meat: seitan
* Crisp salads and a slew of side dishes
* Delectable, dreamy desserts
You'll also discover a wealth of tips, techniques, and ideas that will inspire your own vegetarian creations-bursting with flavor and flair. All you need is a little help from The Bold Vegetarian Chef.
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1 Starting Off Right Appetizers and Snacks
2 Soups and Stocks Warm Beginnings
3 Breakfast Lunch and Brunch From Scrambles to Sandwiches
4 Burgers Fritters and Loaves Stars of Vegetarian Cuisine
5 Outrageous Soy Tempting Tofu and Tempeh
6 A Bold Way with Beans Powerhouse Dishes
Other editions - View all
The Bold Vegetarian Chef: Adventures in Flavor with Soy, Beans, Vegetables ...
No preview available - 2003
1⁄2 teaspoon salt 11⁄2 tablespoons beans bell pepper black pepper blend boil burgers cane sugar carrots cast-iron skillet cheese cilantro coarsely chopped creamy cumin cups vegetable stock Drain extra virgin olive fennel finely chopped flavor food processor freshly ground pepper garlic cloves garnish ingredients jalapeño lemon juice lentils Let cool lightly browned liquid maple syrup marinade medium heat medium-high heat minced miso mushrooms nutritional yeast oil over medium olive oil oregano ounces pasta peeled pepper to taste polenta potatoes pound Preheat the oven recipe Reduce the heat Remove rice risotto roasted salad Salt and freshly salt and pepper sauce saucepan sauté Season with salt seeds seitan serrano peppers SERVES shallots simmer skillet soaking soft softened soup spoon stirring sun-dried tomatoes tablespoons tablespoons olive oil teaspoon freshly ground tempeh thinly sliced toasted tofu tomatillos tomato paste toss unrefined cane sugar vegetarian vinegar virgin olive oil wine Worcestershire sauce