1,000 Vegan Recipes (1,000 Recipes)

1,000 Vegan Recipes (1,000 Recipes)

Robin Robertson

Language: English

Pages: 640

ISBN: 0470085029

Format: PDF / Kindle (mobi) / ePub

From snacks to main dishes to desserts, a vast collection of vegan recipes features a "FAST" icon that highlights recipes that take 30 minutes or less and includes essential cooking guidance for novice or seasoned cooks.
Title: 1,000 Vegan Recipes
Author: Robertson, Robin
Publisher: John Wiley & Sons Inc
Publication Date: 2009/10/05
Number of Pages: 612
Binding Type: HARDCOVER
Library of Congress: 2008055898

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tablespoon minced fresh dillweed or 1 teaspoon dried 1. In a large skillet, heat the oil over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes. Stir in the walnuts and cook, uncovered, 5 minutes longer. 2. Add the broth and barley and bring to a boil. Reduce heat to low, cover, and simmer until the barley and vegetables are tender, stirring occasionally about 30 minutes. About 5 minutes before ready to serve, stir in the raisins and dillweed. Serve

plate and trim and crimp the edges. 4. Arrange the peach slices in the crust. Dot with the margarine and sprinkle with sugar and cinnamon. Set aside. 5. Make the topping: In a medium bowl, combine the oats, margarine, sugar, cinnamon, and salt. Mix well and sprinkle on top of the fruit. 6. Bake until the fruit is bubbly and the crust is golden brown, about 40 minutes. Remove from oven and cool slightly, 15 to 20 minutes. Serve warm. Chocolate No-Bake Silk Pie Makes 8 servings This

to 2 garlic cloves 1⁄2 teaspoon salt 1⁄3 cup tahini (sesame paste) Juice of 1 lemon Ground cayenne 2 teaspoons toasted sesame seeds, for garnish 1. Lightly steam the spinach until wilted, about 3 minutes. Squeeze dry and set aside. 2. In a food processor, process the garlic and salt until finely chopped. Add the steamed spinach, tahini, lemon juice, and cayenne to taste. Process until well blended and taste, adjusting seasonings if necessary. Transfer the dip to a medium bowl and sprinkle

"brunch" (breakfast + lunch) was first coined in 1895, connoting a time when the elite whiled away the better part of a Sunday over a table laden with food. These days, the tradition has evolved so that for many people relaxing on the weekend includes going to a restaurant for brunch. Unless you have a vegan restaurant nearby, finding vegan options on the typical restaurant brunch menu can be a challenge. What's the solution? Make the best brunch in town right in your own kitchen. No standing

called fattoush, is made with pita bread and a variety of vegetables. Like panzanella, good tomatoes and olive oil are essential. 3 (6-inch) pita breads, torn into bite-size pieces 2 large ripe tomatoes, cut into 1⁄4-inch dice 1 small red onion, chopped 1 medium English cucumber, peeled and cut into 1⁄2-inch dice 1⁄3 cup chopped green bell pepper 1⁄4 cup pitted brine-cured black olives 1⁄4 cup chopped fresh parsley 2 garlic cloves, minced Juice of 1 lemon 1⁄2 teaspoon salt Pinch

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