The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs
Format: PDF / Kindle (mobi) / ePub
Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon; Del Sroufe, author of the New York Times bestseller Forks Over Knives Cookbook; Laura Theodore, host of PBS’ Jazzy Vegetarian; and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China Study.
Even better, with delectable dishes such as Dreena Burton’s Sneaky Chickpea Burgers, Heather Crosby’s Peppermint Chocolate Chunk Ice Cream, Christy Morgan’s Fiesta Quinoa Salad and Christina Ross’s Daikon Mushroom Fettuccine, this collection of recipes has you covered for any occasion or craving.
With an introduction from The China Study co-author Dr. T. Colin Campbell, The China Study All-Star Collection is the ultimate plant-based cookbook for healthful, savory eating.
BenBella Books, Inc. 10300 N. Central Expressway Suite #530 Dallas, TX 75231 www.benbellabooks.com Send feedback to firstname.lastname@example.org First e-book edition: May 2014 Library of Congress Cataloging-in-Publication Data The China study all-star collection : whole food, plant-based recipes from your favorite vegan chefs/edited by LeAnne Campbell, PhD ; introduction by T. Colin Campbell, coauthor of The China study. pages cm Includes bibliographical references and index. ISBN
salt, and cayenne pepper, and cook for 3–4 minutes. Stir in vegetables, coconut milk, and lemon juice. Cover and cook for 10–12 minutes on low heat. 3. Serve on top of rice. THAI PINEAPPLE CURRY This curry has just the right sweet-to-heat ratio and is bursting with Thai flavors. 4 green onions, sliced 1 tablespoon minced ginger 2–3 cloves garlic, minced ¼ cup vegetable stock 1 red bell pepper, seeded and sliced into thin strips ½–1 red finger pepper, seeded and sliced Crushed
tasty topping for a fresh green salad. Just dice chilled leftovers and toss with greens, sunflower seeds, sesame seeds, walnuts, sprouts, and a squeeze of lemon or orange juice. STEAMED GREEN BEANS AND CARROTS WITH ORANGE SAUCE The refreshing citrus notes of the orange juice enhance this colorful green beans and carrots combo. 4 carrots, scrubbed and sliced into sticks 3 cups green beans, cleaned and trimmed 2 tablespoons orange juice 1 tablespoon fresh lemon juice 1 teaspoon maple
juice 1 tablespoon tamari 1 tablespoon maple or brown rice syrup 1 tablespoon brown rice vinegar or other vinegar Sea salt to taste 1. Steam butternut squash until just tender. Place in a medium bowl. 2. Steam brussels sprouts until just tender and place in bowl with squash. 3. Pan-toast almonds in a skillet over a medium-low heat until golden brown, stirring continuously. 4. Mix together the rest of the ingredients in a small bowl, then toss with veggies and almonds until well combined.
Gingerbread Granola Orange & Pepita Granola Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars Sweet Potato Beginnings Mixed Berry Couscous Surprise Cinnamon Raisin Flax Meal Blueberry Pie Chia Parfait Overnight Muesli Corn Porridge Fresh Corn and Zucchini Frittata Tex-Mex Breakfast Bowl Almond Cardamom Cream Chia Pudding with Fresh Berries Creamy Breakfast Rice Pudding The Best Date Syrup Ever Oatmeal with Poached Rhubarb Quick Steel-Cut Oats with Blueberry Topping