The 30-Minute Vegan's Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain . . . and Beyond
Format: PDF / Kindle (mobi) / ePub
Named One of the top five cookbooks of 2012” by Vegetarian Times magazine and One of the top 10 Vegan Cookbooks of the Year by VegNews magazine
A Culinary Tour de Force of Europe’s Most Treasured Dishes Are you looking for delicious and healthy cuisine that can fit into your busy lifestyle? Do you long for the robust flavors of Italy, France, Spain, or Greece but haven’t found tasty animal-free recipes? Look no further! The 30-Minute Vegan is where the Joie de vivre meets la dolce vita to satisfy even the most discriminating palates. Award-winning author and chef Mark Reinfeld tackles the meaty fare that is European cuisine, offering inspired plant-based versions of everything from manicotti to French onion soup, moussaka to “notwurst.” Including key pantry ingredients (with a special section on herbs), raw and gluten-free options (virtually all of the recipes are gluten-free), and suggestions for wine and beer pairings, Taste of Europe is a revolutionary cookbook that will help you to recreate all of your favorite classic European dishes in 30 minutes or less.
The book consists of seven sections:1. Italy with recipes including Fire Roasted Minestrone, Fettucini Alfredo, Tofu Scallopini, Gnocci, Manicotti, and Vegan Gelato.2. Francewith recipes including French Onion Soup, Quiche Monet, Seitan Bourguignon, and Chocolate Hazelnut Crepes.3. Spain and Portugal with recipes including Gazpacho, Empanadas, Artichoke Heart and Saffron Paella, Tempeh Romesco, Almond Brittle, and Horchatta.4. United Kingdom and Ireland with recipes including Irish Stew, Scottish Crumpets, Yorkshire Pudding, Vegetable Pot Pie and Currant Scones.5. Greece with recipes including Stuffed Grape Leaves, Tzatziki, Moussaka, Spanikopita, and Baklava. 6. Germany with recipes including Beer Soup, Vegan Schnitzel, Tempeh Sauerbraten, Apple Strudel, and Black Forest Parfait.
7. Europe Fusion with an assortment of recipes from Poland, Iceland, Hungary, Romania, Finland, Czechoslovakia, Switzerland and more!
These mushrooms all have a honeycomb-like structure that must be cooked thoroughly to be consumed. The bigger they get, the more likely they are to attract worms, so sometimes they must be dunked in warm water and cut in half to thoroughly clean them. Morels make delicious sauces. Their rich flavor and pocket shape makes them perfect for anything thick, such as mushroom gravy. If you want to make a regular salad extraordinary, smoke them and then roast with olive oil and salt until they’re a
Parmesan Stacks A southern Italian dish that has become almost synonymous with vegetarian cooking, Eggplant Parmesan is actually one of the first vegetarian dishes I learned how to prepare. If you have the time, use the Roasted Tomato and Garlic Sauce (page 35). This version creates decorative stacks that make for a classy presentation. Serve with Angel Hair with Roasted Garlic and Arugula (page 21) and mixed wild greens with Toasted Hazelnut Vinaigrette (page 188). SERVES 4 2 tablespoons
raspberries, black berries, black currants, and red currants. Buckwheat as well as wheat are grains grown in the country. For nuts, chestnuts are king. France is known for its rich butter- and cream-laden cooking. With the advent of vegan butter and nondairy cheeses, milks, and creams, many of these classic dishes are now accessible for the adventurous chef. I have included a wide array of cuisine in this section. Here you will find veganized versions of classic dishes, such as French Onion
mozzarella-style cheese (optional) 1.Place the olive oil in a small sauté pan over medium heat. Add the yellow onion and cook for 15 to 20 minutes, stirring frequently and adding small amounts of water if necessary to prevent sticking. 2.Meanwhile, place a steamer basket in a pot filled with 1 inch water. Place over medium-high heat and bring to a simmer. Place the potatoes in the steamer basket and cook covered until they are just soft, about 15 minutes. Transfer to a large bowl. 3.Add the
soak beans overnight, a quick method is to bring the beans and four times the amount of water to a boil, remove from the heat, cover, and allow to sit for a few hours. After soaking the legumes or boiling them in this fashion, drain them and discard the soaking water. Place the beans and the measured amount of vegetable stock or filtered water in a heavy-bottomed pot, bring to a boil, cover, lower the heat to simmer, and cook until tender. Please see the following legume cooking chart. The times