The Everything Vegan Cookbook

The Everything Vegan Cookbook

Jolinda Hackett

Language: English

Pages: 304

ISBN: 1440502161

Format: PDF / Kindle (mobi) / ePub

Veganism is about more than just avoiding meat and dairy; it's about cooking and eating healthy food while being good to the planet. Luckily, being good to the planet can be delicious! The Everything Vegan Cookbook is filled with 300 recipes that you'll love, whether you're simply curious or a lifelong vegan, such as:

  • Fat-Free Banana Bread
  • Curried Pumpkin Soup
  • Spicy Southern Jambalaya
  • Maple Cinnamon Breakfast Quinoa
  • Foolproof Vegan Fudge
  • Sweetheart Raspberry Lemon Cupcakes
  • Sinfully Delicious Vegan Ice Cream
  • Chocolate Mocha Ice Cream

Cooking for your family every day on wholesome vegan foods can be easy! From quick and easy recipes for hectic weeknights to indulgent breakfasts for lazy weekend mornings, you'll have the confidence you need to take on a healthy, meat- and dairy-free lifestyle.

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homemade nachos. Ingredients   |  Yields about 1 cup 3 tablespoons vegan margarine 1 cup unsweetened soy milk ¾ teaspoon garlic powder ½ teaspoon salt ½ teaspoon onion powder 1 tablespoon peanut butter ¼ cup flour ¼ cup nutritional yeast ¾ cup salsa 2 tablespoons chopped canned jalapeño peppers (optional) 1. Heat margarine and soy milk together in a pan over low heat. Add garlic powder, salt, and onion powder, stirring to combine. Add peanut butter and stir until melted. 2. Whisk in flour, 1

destination is the slaughterhouse. Egg-laying hens are tightly packed into filthy cages, stacked floor to ceiling in huge warehouses, called CAFO’s, or Concentrated Animal Feeding Operations, within the industry. The Occupational Safety and Health Administration (OSHA) recommends that workers only enter when suited up with goggles and respirators, as the air is hazardously putrid with feces. Here, chickens struggle for space to move and air to breathe. Imagine sharing a portable toilet all summer

needed. Remove bay leaf before serving. Per Serving Calories: 436  |  Fat: 1g  |  Sodium: 13mg  |  Fiber: 17g  |  Protein: 18g Stuff It! Rice makes excellent stuffing for poblano or green bell peppers. Carefully remove the top of the bell peppers, or, for poblanos, slice down the middle. Fill with cooked curried rice and lentils, Mexican Rice with Corn and Peppers (p. 125) or leftover Spanish Paella rice (p. 121) and bake at 375°F for 25 minutes or 15 minutes for poblano peppers. C h a p t e r

h e e v e ry t h i n g V e g a n c o o k b o o k White Lasagna with Spinach Feel free to dream of Italian opera houses or old Tuscany while savoring this chic cashewbutter lasagna by candlelight and listening to Pavarotti. Ingredients   |  Serves 6 ½ onion, diced 4 cloves garlic minced 2 tablespoons olive oil 1 10-ounce box frozen spinach, thawed and pressed to remove moisture ½ teaspoon salt 1 block firm tofu, crumbled ¾ cup Tropical Cashew Nut Butter (p. 28) 2 cups soy milk 1 tablespoon

macadamia nuts. Got a big bunch of basil? Make your fresh herbs last longer by giving them a quick rinse. Then, wrap your lightly damp herbs in a paper towel. Place the paper towel in a ziplock bag and store in your refrigerator’s crisper. They’ll keep about ten days this way. Vegan Machines and Coddled Cooks The equipment and utensils needed in a vegan kitchen vary little from what any other home cook might need. A blender and food processor are essential. Rather than working up a sweat

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