Vegan : 60 vegetable-driven recipes for any kitchen /
Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better. With her wildly popular New Veganism column on F...
Saved in:
| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Berkeley :
Ten Speed Press,
[2015]
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| Edition: | First edition. |
| Series: | Food52
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| Subjects: |
MARC
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| 100 | 1 | |a Hamshaw, Gena, |e author. | |
| 245 | 1 | 0 | |a Vegan : |b 60 vegetable-driven recipes for any kitchen / |c Gena Hamshaw ; photography by James Ransom. |
| 246 | 3 | 0 | |a 60 vegetable-driven recipes for any kitchen |
| 246 | 1 | 3 | |a Food52 : |b vegan |
| 246 | 3 | |a Sixty vegetable-driven recipes for any kitchen | |
| 246 | 3 | 3 | |a Food52 vegan |
| 246 | 3 | |a Food 52 vegan | |
| 250 | |a First edition. | ||
| 264 | 1 | |a Berkeley : |b Ten Speed Press, |c [2015] | |
| 264 | 4 | |c ©2015 | |
| 300 | |a xii, 145 pages ; |c 24 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |t Foreword / |g by |r Amanda Hesser |g & |r Merrill Stubbs -- |t Introduction -- |t Vegan 101 -- |g [Part 1]. |t Breakfast -- |t Muesli -- |t Coconut quinoa porridge with toasted almonds -- |t Green smoothie with avocado -- |t Go-to pancakes -- |t Date nut bread -- |t Peach crumble coffee cake -- |t Tempeh and sweet potato hash -- |t Tofu scramble -- |t Polenta with greens, roasted tomatoes, and lentil walnut crumble -- |t Breakfast tostadas with refried black beans and cabbage slaw -- |
| 505 | 0 | 0 | |g [Part 2]. |t Appetizers & snacks -- |t Five-minute no-bake granola bars -- |t Baked kale chips -- |t Crispy roasted chickpeas -- |t Socca -- |t Sesame flax crackers -- |t Sweet pea hummus -- |t Parsnip fries with spicy harissa mayonnaise -- |t Polenta squares with sun-dried tomato and walnut tapenade -- |t Summer rolls with spicy peanut sauce -- |
| 505 | 0 | 0 | |g [Part 3]. |t Soups -- |t Creamy tomato soup -- |t Chilled cucumber soup -- |t Chilled cucumber soup with mango salsa -- |t Gingered carrot bisque -- |t Corn chowder with chive oil -- |t Miso soup with shitakes, soba, and asparagus -- |t Sweet potato and peanut stew with kale -- |t Jamaican jerk chili with quinoa and kidney beans -- |t Smoky black bean and sweet potato chili -- |
| 505 | 0 | 0 | |g [Part 4]. |t Salads -- |t Greek salad with tofu feta -- |t Kale salad with kobocha squash, toasted hazelnuts, and pomegranate seeds -- |t Heirloom tomato and golden beet panzanella -- |t Snow pea, cabbage, and mizuna salad with smoky tempeh -- |t French lentil and arugula salad with herbed cashew cheese -- |t Roasted cauliflower and freekeh salad -- |t Quinoa salad with sweet potatoes, kale, and pesto vinaigrette -- |t Wheat berry and green bean salad with dried cranberries and celery -- |
| 505 | 0 | 0 | |g [Part 5]. |t Main dishes -- |t Penne with summer squash, corn, and herbs -- |t Orecchiette with creamy leeks and broccoli rabe -- |t Butternut squash mac and cheese -- |t Asparagus, arugula, and pesto pizza -- |t Carrot and fennel pot pie -- |t Mushroom pecan, and lentil burgers -- |t Zucchini quinoa cakes -- |t Smoky tempeh and hummus sandwiches -- |t Lentil sloppy joes -- |t Tempeh kebabs with barbecue sauce -- |t Roasted ratatouille -- |t Kabocha squash and tofu curry -- |t Eggplant tagine with millet and preserved lemon -- |t Cauliflower and oyster mushroom tacos -- |t Mushroom, chard, and quinoa enchiladas -- |
| 505 | 0 | 0 | |g [Part 6]. |t Desserts -- |t Ginger roasted pears with vanilla cream -- |t Banana chia pudding -- |t Chai-spiced bread pudding -- |t Blackberry coconut ice cream -- |t Cranberry pistachio biscotti -- |t Perfect pumpkin pie -- |t Raw citrus cheesecake -- |t Double-chocolate brownies -- |t Chocolate cake with chocolate filling and ganache -- |t Mexican chocolate date truffles -- |t Basics -- |t Acknowledgments -- |t Index. |
| 520 | |a Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better. With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine - and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column - along with exquisite photography and helpful tips throughout - will show all of us innovative ways to cook with fresh produce and whole foods. From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way. - Publisher. | ||
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| 700 | 1 | |a Ransom, James, |e photographer. | |
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