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Author: Carla Kelly
Publisher: Arsenal Pulp Press
ISBN: 155152533X
Category : Cooking
Languages : en
Pages : 466
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Book Description
In spring and summer, there's nothing better than enjoying a meal outdoors with friends and family; today, al fresco dining has never been more popular, given the rise in popularity of gourmet takeout and prepared picnic baskets. For those who eschew all animal products, though, outdoor vegan meals usually consist of mundane veggie sandwiches and a fruit salad. But no more! Carla Kelly is an accomplished vegan cook and baker with two previous cookbooks under her belt; she also loves to prepare delicious, casually elegant vegan meals for backyard barbecues, picnics in the park, or parties at the beach. Vegan al Fresco is loaded with beautiful appetizers such as Peanut Potato Salad and Tomato and Olive Tarts, inventive sandwiches including Pita Po'Boys, and amazing grilled dishes like Sweet Chipotle Tempeh with Berries and Cedar Planked Rosemary and Lemon Tofu. Finish off your meal with Strawberry and Basil Scones, Maple and Walnut Cheesecake, or some crazy good vegan ice creams. The book includes prep and cooking times for each recipe, as well as advice on portability, food safety issues, and menu suggestions for special occasions. Full-color throughout, Vegan al Fresco offers delectable and sophisticated ways for vegans to enjoy the great outdoors. Carla Kelly, a vegan for almost ten years, has cooked at hotels around the world. She is the author of two previous cookbooks, Quick and Easy Bake Sale and Quick and Easy Vegan Slow Cooking, and operates the food website The Year of the Vegan (veganyear.blogspot.ca).
Author: Carla Kelly
Publisher: Arsenal Pulp Press
ISBN: 155152533X
Category : Cooking
Languages : en
Pages : 466
Get Book Here
Book Description
In spring and summer, there's nothing better than enjoying a meal outdoors with friends and family; today, al fresco dining has never been more popular, given the rise in popularity of gourmet takeout and prepared picnic baskets. For those who eschew all animal products, though, outdoor vegan meals usually consist of mundane veggie sandwiches and a fruit salad. But no more! Carla Kelly is an accomplished vegan cook and baker with two previous cookbooks under her belt; she also loves to prepare delicious, casually elegant vegan meals for backyard barbecues, picnics in the park, or parties at the beach. Vegan al Fresco is loaded with beautiful appetizers such as Peanut Potato Salad and Tomato and Olive Tarts, inventive sandwiches including Pita Po'Boys, and amazing grilled dishes like Sweet Chipotle Tempeh with Berries and Cedar Planked Rosemary and Lemon Tofu. Finish off your meal with Strawberry and Basil Scones, Maple and Walnut Cheesecake, or some crazy good vegan ice creams. The book includes prep and cooking times for each recipe, as well as advice on portability, food safety issues, and menu suggestions for special occasions. Full-color throughout, Vegan al Fresco offers delectable and sophisticated ways for vegans to enjoy the great outdoors. Carla Kelly, a vegan for almost ten years, has cooked at hotels around the world. She is the author of two previous cookbooks, Quick and Easy Bake Sale and Quick and Easy Vegan Slow Cooking, and operates the food website The Year of the Vegan (veganyear.blogspot.ca).
Author: Jocelyn Ramirez
Publisher: Page Street Publishing
ISBN: 1624149731
Category : Cooking
Languages : en
Pages : 357
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Book Description
An Inspired Collection of Time-Honored Mexican Recipes Follow along with Jocelyn Ramirez as she transforms the traditional dishes she grew up making alongside her Abuela into wonderfully flavorful plant-based meals everyone will love. With only a few simple and affordable substitutions, you can capture all the spicy, earthy, savory deliciousness of authentic Mexican cooking, and help friends, family and even the die-hard meat-eaters enjoy a new side of Latin cuisine. Amaze your taste buds with healthier versions of kitchen staples like Queso Fresco (Fresh Cheese), Chile de Árbol y Tomatillo (Árbol Chiles with Tomatillo) and Tortillas Hechas a Mano (Handmade Tortillas). Then make hearty, filling mains that carnivores and vegans alike will come back to again and again, such as Tacos de Yaca Carnitas (Jackfruit Carnitas Tacos), Sopa de Tortilla con Crema (Tortilla Soup with Cream) and Mole Verde con Champiñones (Mushrooms in Green Mole). With these 60 recipes you’ll be cooking the foods you love with better-for-you ingredients.
Author: Nicole Bassett
Publisher: ReadHowYouWant.com
ISBN: 1458753204
Category : Cooking
Languages : en
Pages : 270
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Book Description
We all look forward to spring and summer, when the sun returns, the blooms bud, and we feel the urge to reacquaint ourselves with the great outdoors. But camping and hiking trips, whether day treks or week-long journeys, beg an age-old question: what to bring along to eat? Chef in Your Backpack proves that camping and hiking meals don't always have to be about stale sandwiches and bagged veggies. With a little ingenuity and know-how, and a bit of advance planning, you can be dining in high style around the campfire. Nicole Bassett is an outdoors enthusiast who has been developing and preparing outdoor meal recipes for years. She believes in the notion that a great yet easy-to-make meal is not only more satisfying, but is more nutritious and energizing for your hikes and treks. She also offers great tips for keeping your food safe from spoilage and not-so-friendly creatures, as well as nifty ideas like using film canisters to store spices, and using your camping mug as a measuring cup. Nicole offers a wide-range of meal ideas, from power breakfasts to soul-nurturing dinners, all of which can either be prepared in its entirety outdoors, or with a little preparation at home before you go
Author: Carla Kelly
Publisher: arsenal pulp press
ISBN: 1551525895
Category : Cooking
Languages : en
Pages : 320
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Book Description
Once the lonely, unattractive kin of sexier, more popular produce, root vegetables (along with tubers and rhizomes) finally get the love and attention they deserve in this inventive and far-reaching vegan cookbook. Instead of heavy stews and soups—the most common uses for root vegetables, in which they play mild-mannered backup to meat-centric ingredients—author Carla Kelly lets roots, tubers, and rhizomes shine on their own in recipes that include lighter versions of those traditional stews and soups as well as juices, salads, desserts, and ethnically inspired entrees such as potato, sauerkraut, and dill pierogies and sweet potato and pinto bean enchiladas. The book includes a great collection of raw bites and sides, as well as information on the wide variety of root vegetables available, including what to do with those mysterious specimens in the market such as kohlrabi, cassava, celeriac, and Jerusalem artichokes. There's also imaginative recipes that find new ways to use the more familiar parsnips, turnips, beets, and potatoes. Be the cool cook on the block and jump on the root vegetable bandwagon before the rest of the neighborhood does with help from Carla's amazing cookbook. Full-color throughout. Carla Kelly is a vegan blogger (Year of the Vegan) and home cook. She is the author of three previous books, the most recent of which was Vegan al Fresco.
Author: Brian L. Patton
Publisher: New World Library
ISBN: 1608680460
Category : Cooking
Languages : en
Pages : 258
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Book Description
Are you craving a way to eat killer food without killing yourself, animals, or the planet? Is your brain bloated from watching cooking shows that present recipes you’re never, ever going to make? Have you been searching for a way to prove to your friends that vegan food can be just as delicious, hearty, and satisfying as the meaty meals they’re accustomed to? Then this is the book for you. Of his journey from watching food porn on his parents’ couch to cooking in Hollywood kitchens to becoming vegan, author Brian Patton writes: My roommate said he didn’t know what made me a bigger loser: that I was painstakingly preserving episodes of 30 Minute Meals or that I was trying to conceal their existence by labeling them Star Trek....Once I discovered that I could not only survive but thrive without taking the life of another being, I was sold. I was a vegan. For good. And that’s how an “ordinary dude” became the Sexy Vegan and started creating “extraordinary food” with a decidedly real-meal appeal. On every page, Brian proves that seriously good food needn’t be too serious.
Author: Amy Chaplin
Publisher: Jacqui Small
ISBN: 1910254711
Category : Cooking
Languages : en
Pages : 752
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Book Description
A sophisticated vegetarian cookbook with everything you need to feel at home in the kitchen, cooking in the most nourishing and delicious ways. With her love of whole food and expertise as a chef, Amy Chaplin has written a book to entice everyone to eat well every meal, every day. She provides all the know-how for creating delicious, healthy dishes based on unprocessed, unrefined food - from the basics of good eating to preparing seasonal feasts all year round. Part One lays the foundation: how best to stock your cupboard. Not simply a list of ingredients and equipment, it provides real working knowledge of how and why to use ingredients, plus an arsenal of simple recipes for daily nourishment. Part two is a collection of recipes celebrating vegetarian cooking in its brightest, whole, most delectable form, with such vibrant dishes as black rice breakfast pudding with coconut and banana; fragrant aubergine curry with cardamom basmati rice, apricot chutney and lime raita; and honey vanilla bean ice cream with roasted plums and coconut crunch. Inspirational, healthy, sustainable and delicious - this is whole food cooking for everyone.
Author: Rynn Berry
Publisher: Ethical Living
ISBN: 9780978813208
Category : Business & Economics
Languages : en
Pages : 108
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Book Description
The Vegan Guide to New York City--2007 is a comprehensive guide book to the restaurants and shopping resources of New York City. Now in its thirteenth edition, The Vegan Guide has been praised by the New York Times for being a portable conscience, and by the New York Daily News for being a very complete guide. Authored by Rynn Berry, the historical advisor to the North American Vegetarian Society, it is written with panache, wit, and style. This item is Returnable
Author: Luz Calvo
Publisher: arsenal pulp press
ISBN: 1551525933
Category : Cooking
Languages : en
Pages : 456
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Book Description
International Latino Book Award winner, Best Cookbook More than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Latinos in America, specifically Mexicans, need to ditch the fast food and return to their own culture's food roots for both physical health and spiritual fulfillment. This vegetarian cookbook features over 100 colorful, recipes based on Mesoamerican cuisine and also includes contributions from indigenous cultures throughout the Americas, such as Kabocha Squash in Green Pipian, Aguachile de Quinoa, Mesquite Corn Tortillas, Tepary Bean Salad, and Amaranth Chocolate Cake. Steeped in history but very much rooted in the contemporary world, Decolonize Your Diet will introduce readers to the the energizing, healing properties of a plant-based Mexican American diet. Full-color throughout. Luz Calvo and Catriona Rueda Esquibel are professors at California State East Bay and San Francisco State University, respectively. They grow fruits, vegetables, and herbs on their small urban farm. This is their first book.
Author: John Burns
Publisher: arsenal pulp press
ISBN: 1551522888
Category : Cooking
Languages : en
Pages : 353
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Book Description
“The latest fashion among young city-dwellers, providing a new advertising niche for manufacturers of luxury products, is the good old family picnic.”—Le Monde “An upper-class English ritual traditionally confined to rural French life, the picnic has been rebranded.”—The Economist “The great charm of this social device is undoubtedly the freedom it affords. . . . To eat cold chicken and drink iced claret under trees, amid the grass and the flowers.”—Appleton’s Journal of Literature, Science, and Art, 1869 Urban picnics are a hot foodie trend right now; from The Economist to Le Monde, food journalists and lovers the world around are jumping on the blanket. Like so many of us, they want to put their hectic city lives on hold and enjoy themselves—without having to head off into the hinterland. The Urban Picnic is designed for modern gourmands and kitchen newcomers alike to inspire them to introduce a little pleasure and picnickery into their lives. With an irreverent and highly opinionated history of the picnic, strange accounts from the nineteenth and twentieth centuries, original illustrations and over 200 recipes—many contributed from renowned chefs such as Nigella Lawson, Mark Bittman, Regan Daley and Bob Blumer—it’s the essential how-to (and how-not-to) for anyone who was ever looking for a tasty little morsel to eat under that tree that grows in Brooklyn. Two-color throughout. Recipes include: Barbecued Lemon Chicken (Anne Lindsay) Banana-Strawberry Layer Cake (Regan Daley) Mint Julep Peaches (Nigella Lawson) Chicken Liver Crostini (Umberto Menghi) Ahi Tuna Salad with Green Papaya (Rob Feenie)
Author: Colleen Patrick-Goudreau
Publisher: Quarry Books
ISBN: 161058015X
Category : Cooking
Languages : en
Pages : 321
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Book Description
Live a joyful, compassionate life, every day of the year with Colleen Patrick-Goudreau's guide, Vegan's Daily Companion! Mondays: For the Love of Food – A celebration of familiar and not-so-familiar foods to spark enthusiasm for eating healthfully. Tuesdays: Effective Communication – Techniques and tactics for speaking on behalf of veganism effectively and compassionately. Wednesdays: Optimum Health for Body, Mind, and Spirit – Care and maintenance for becoming and remaining a joyful vegan. Thursdays: Animals in the Arts: Literature, Film, Painting – Inspiration across the ages that reflects our consciousness of and relationship to non-human animals. Fridays: Stories of Hope, Rescue, and Transformation – Heartening stories of people who have become awakened and animals have found sanctuary. Saturdays + Sundays: Healthful Recipes – Favorite recipes to use as activism and nourishment.
