Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious

Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious

Robin Asbell

Language: English

Pages: 544

ISBN: 0811874672

Format: PDF / Kindle (mobi) / ePub


Veganism has been steadily moving toward the mainstream as more and more people become aware of its many benefits. Even burger-loving omnivores are realizing that adding more plant-based foods to their diet is good for their health and the environment. Big Vegan satisfies both the casual meat eater and the dedicated herbivore with more than 350 delicious, easy-to-prepare vegan recipes covering breakfast, lunch, and dinner. Highlighting the plentiful flavors that abound in natural foods, this comprehensive cookbook includes the fundamentals for adopting a meat-free, dairy-free lifestyle, plus a resource guide and glossary that readers can refer to time and again. Eat your veggies and go vegan!

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Street San Francisco, California 94107 www.chroniclebooks.com Acknowledgments I’d like to thank my sweetheart, Stan, for accompanying me on this and all my journeys. As always, my family and friends were a source of joy and support in the work of making this book. My agent, Jennifer Griffin, was invaluable as an editor, advisor, and hand-holder, and I am truly grateful. All the wonderful people at Chronicle Books made the process fun and contributed to the final product in ways great and small.

bubbly mix. Stir in the maple syrup, then add to the dry mixture. Stir just until mostly mixed, then add the dates and press together to make a dough. 3 Transfer the dough to a floured counter and form it into a disk about 1 in/2.5 cm thick. Using a bench knife or large knife, cut the disk into eight wedges. Sprinkle the tops with the turbinado sugar, pressing lightly to make it stick. Transfer the scones to the pan, 2 in/5 cm apart, and bake for 15 minutes, until the edges are golden brown.

rolls are 98 golden brown and they sound hollow when turned over and tapped. Remove them from the pan to racks and let cool. Serve slightly warm or at room temperature. Store in a ziptop bag for up to 1 week. 4 cups/510 g wholewheat/wholemeal flour 2 cups/255 g unbleached all-purpose/plain flour ½ cup/55 g toasted wheat germ 1 tbsp bread-machine yeast 2 tsp salt 1½ cups/300 ml hemp milk or nut milk ¼ cup/60 ml agave syrup 1½ tbsp cider vinegar These savory rolls are a big hit at the

the main course or just because. The great difference between vegan snacks and apps and those served in omnivorous circles is that these may be more nourishing. Instead of a high-fat dip or the empty calories of potato chips, these noshes feed you real food. A handful of nuts or roasted garbanzo beans is actually good for you as well as yummy. Spring rolls are packed with veggies, and there are a few tidbits with soy foods, all so appealingly packaged and seasoned that even your tofu-phobic

food is just food, after all, and the usual pans and stoves are all you need. There are only a few pieces of equipment that you might want to add to your kitchen. For breads and pizzas, you need a baking stone. I keep one in the oven all the time: Just put it on the bottom shelf and leave it there. Everything you bake will be better on stone, with a crisper crust and a better rise. A side benefit is that you can remove it after it cools and scrub it gently, so if there are spills, you don’t have

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