The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics

The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics

Donna Klein

Language: English

Pages: 192

ISBN: 1557885443

Format: PDF / Kindle (mobi) / ePub

The Tropical Vegan Kitchen: Meat-Free, Egg-Free, Dairy-Free Dishes from the Tropics

Donna Klein

Language: English

Pages: 192

ISBN: 1557885443

Format: PDF / Kindle (mobi) / ePub


Irresistible vegan recipes from all over the world from the author of The Mediterranean Vegan Kitchen and Vegan Italiano.

In this culinary tour of the Caribbean, Central and South America, Thailand, Indonesia, the Canary Islands, Hawaii, Australia, Africa, India, and many more exotic places, readers will learn how easy it is to prepare authentic tropical vegan dishes with readily available ingredients. The book includes:

? More than 225 delicious and nutritious meat-free, egg-free, and dairy-free recipes for appetizers, soups, salads, main courses, side dishes, beverages, and desserts
? A glossary of tropical fruits and vegetables with information on buying and storage
? Cook?s tips throughout
? Comprehensive nutritional analysis for every recipe

The Food of Japan

Good Housekeeping: The Amazing Soup Diet!

Appalachian Home Cooking: History, Culture, and Recipes

The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour

 

 

 

 

 

 

 

 

 

 

aisle. 2 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 large cloves garlic, finely chopped ½ teaspoon salt, preferably the coarse variety Freshly ground black pepper, to taste 1 cup thinly sliced red onion, soaked in cold water to cover 10 minutes, drained well 1 cup rinsed, drained canned lima beans 1 cup finely shredded red radishes 1 cup rinsed, drained canned white hominy 2 tablespoons chopped fresh mint 2 tablespoons chopped fresh cilantro 1 to 2

is apparent in this simple yet delicious side salad, popular at luaus. Soybean sprouts, loaded with essential protein, are available in Asian markets, health food stores, and some well-stocked supermarkets. Mung bean sprouts can easily be substituted; however, while the dish will contain about half the calories and fat, it will lose almost three-fourths of its protein. 1 pound soybean sprouts, stringy tails and any bean husks removed ½ cup water 1 tablespoon peanut oil 1 tablespoon

24mg Mini Banana-Guava Pies MAKES 9 SERVINGS Individual ready-made graham cracker piecrusts make quick work of these extremely simple yet seriously delicious banana pies. Guava nectar is available in Latin and Caribbean markets, as well as the international aisle of many well-stocked supermarkets. 3 tablespoons cornstarch 3 tablespoons water 1¼ cups guava nectar ½ cup sugar 1 tablespoon fresh lemon juice ¼ teaspoon salt 2 medium ripe yet firm bananas 1½ (6-count) packages

use all raisins. For an extra-special dessert, serve with the optional Hawaiian Coconut Sauce. Your guests will thank you. 1½ cups beer, preferably a Hawaiian brew such as Kona, at room temperature 1 cup molasses ½ cup canola oil 1 cup dried tropical fruit blend (mango, papaya, pineapple) ½ cup golden raisins 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon baking soda ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ¼

with the lime juice and sugar. Let stand about 10 minutes at room temperature, and then toss again. (At this point, the mixture can be refrigerated, covered, up to 12 hours before continuing with the recipe.) Transfer to individual serving bowls and drizzle each serving with 1 tablespoon of the orange liqueur. Sprinkle with the mint and serve at once. PER SERVING: Calories 121 • Protein 1g • Total Fat 0g • Sat. Fat 0g • Cholesterol 0mg • Carbohydrate 24g • Dietary Fiber 2g • Sodium 2mg

Download sample

Download