You Won't Believe It's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine

You Won't Believe It's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine

Lacey Sher

Language: English

Pages: 256

ISBN: 1600940706

Format: PDF / Kindle (mobi) / ePub

You Won't Believe It's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine

Lacey Sher

Language: English

Pages: 256

ISBN: 1600940706

Format: PDF / Kindle (mobi) / ePub


Gourmet chefs Sher and Doherty, former owners of the highly successful restaurant Down to Earth, offer a collection of innovative yet simple restaurant-quality recipes, for every day and special occasions, all toxin- and animal-free. From basic dishes to world-class entrees and hors d’oeuvres, You Won’t Believe It’s Vegan! serves up over 200 delicious recipes that just happen to be animal-free. With sections devoted to appetizers, entrees, sides, drinks, Down to Earth’s famous desserts, fun food for kids, and raw food alternatives, this book contains all the ingredients for an eco-friendly feast. You Won’t Believe It’s Vegan! offers comprehensive information for any animal-free kitchen, including: equipment essentials; key cooking techniques; the vital items for an organic pantry; and conversion ideas to help make any recipe whole food and vegan.

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in the prepared cake pan and crumble the topping evenly over the batter. 5. Bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Quiche Coconut Oil Crust 1½ cups unbleached all-purpose flour ½ teaspoon sea salt 1 tablespoon Florida Crystals ¼ teaspoon baking powder 6 tablespoons coconut oil, chilled ¼ cup ice water, or as needed Quiche Filling 1 (14-ounce) block firm tofu ½ cup nutritional yeast 1 tablespoon tamari 1½ teaspoons white

heat, add the onion and garlic, and sauté until soft. 2. Add the tomatoes, basil, oregano, rosemary, and maple syrup, and cook over medium heat for 40 minutes, stirring often. 3. Remove from the heat and season with salt and pepper. 4. Allow to cool for a few minutes, then blend the mixture in a blender or food processor until smooth. Mushroom Gravy 1 tablespoon extra-virgin olive oil ½ medium-size onion, diced 2 cloves garlic, minced 1 tablespoon dried thyme 1 tablespoon dried

other greens, washed well, stemmed, and chopped (roughly 4-6 cups) ¼ cup water 1 teaspoon tamari Serves 4-6 In the age of quick, microwaved frozen vegetables, this simple, classic dish has fallen by the wayside. Healthful and delicious, dark greens have most of the nutrients your body is clamoring for, and a taste that is savory heaven. Even if you’ve never had them before, pick up a bunch of greens (kale, chard, collards, mustard greens, beet greens, and so on) from your grocer or

Banana Bread Basic Biscuits Corn Bread (or muffins) Lemon-Blueberry Scones breads, yeast Bread Sticks Cinnamon Buns Gyro Bread Pizza breakfast dishes Adam’s Ginger-Oat Waffles with Chamomile-Pine Nut Cream and Nectarines Apple Crumb Muffins Baby’s Hot Cereals Banana Bread Basic Biscuits Cinnamon Buns French Toast Granola Lemon-Blueberry Scones Live Buckwheat-Hempseed Granola Crunch Michelle’s Blueberry-Sour Cream Coffee Cake Papaya Delight Quiche Tempeh Bacon Tempeh

Herb-Vegetable Croquette Sprinkle “Cheese,” Wasabi-Miso Dip Wheatball Sub (a.k.a. Hoagie, Grinder, Hero) White Bean Crepes with Balsamic Grilled Tempeh and Basil “Butter,” White Bean Puree Wild Rice Risotto Cakes Wonton Packages, Crispy yams. See sweet potatoes and yams Yellow Mustard Sauce zucchini Grilled Zucchini Rollatini with Sun-Dried Tomatoes and Olives Zucchini Noodles Zucchini-Pecan Mini Pancakes Many of the designations used by manufacturers and sellers to

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