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Veganistische hummus recepten: De 20 heerlijkste hummus recepten die snel en makkelijk te bereiden zijn
by Kelli Rae Yolanda BroekmanHoud je van hummus? Wil je geld besparen en thuis zelf hummus maken? Zo ja, lees dan snel verder! Dit boek bevat 20 van de lekkerste hummus recepten. Ze zijn allemaal 100% veganistisch en ze zijn een geweldige bron van eiwitten. Hummus is geweldig om met veel voedingsmiddelen zoals salades, diverse soorten brood (zoals bijvoorbeeld pitabrood), groenten, broodjes te combineren, die je net wat extra’s wilt geven. Hummus is absoluut heerlijk en heel gezond. Het is ook lekker om te eten als je gewicht wilt verliezen. Gebruik het als vervanging voor vette voedingsmiddelen zoals mayonaise en saladedressing of serveer het op je volgende feestje of maaltijd tijdens de feestdagen en geloof me, iedereen zal ervan houden. Dit boek is ook een geweldig cadeau voor jezelf of die speciale gezondheidsfreak die je kent. Het perfecte cadeau voor verjaardagen, feestdagen, kerstdagen of gewoon als je iemand iets speciaals wilt geven. Ik hoop dat je van deze recepten geniet en me laat weten welke jouw favoriet is! Download dit boek nu en geniet vandaag van je zelfgemaakte hummus.
Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen
by Robin Robertson&“Easy-to-make, inexpensive vegan alternatives that remain true to the original tastes and textures.&”—Publishers Weekly Discover vegan pantry staples—plus enticing recipes in which to use them—in this DIY guide. Many cooks prefer to make their own basics rather than buy expensive store versions, which are often loaded with additives and preservatives. These easy recipes make it easy to stock a home pantry. Enjoy vegan milks, cheeses, bacon, burgers, sausages, butter, and even Worcestershire sauce in your favorite dishes. Sample Bahn Mi, Sausage Biscuits, Meaty-Cheesy Pizza, Milk Shakes, Jambalaya—even Jerky and Lemon Meringue Pie. With more than150 recipes and 50 color photos, this will become an indispensable cookbook for vegans—and everyone else who enjoys animal-free food. &“Robertson&’s vegan alternatives to popular foods will draw even nonvegans.&” —Library Journal (starred review) &“A good choice for new vegetarians or vegans, who might miss the satisfaction of traditional meats.&”—Booklist
Veganize This!: From Surf & Turf to Ice-Cream Pie -- 200 Animal-Free Recipes for People Who Love to Eat
by Jenn ShagrinFrom chef, comedienne, and actress: a cookbook filled with delicious recipes and hilarious anecdotes aimed at true foodies, showing how to ?veganizeOCO even the seemingly impossible"
Vegano: 25 deliziose ricette per un palato vegano (Dieta vegan italiano)
by Claudia Nateri David C JamesSe sei vegano, vegetariano o se stai semplicemente cercando di apportare delle modifiche alla tua dieta allora Love Vegan è proprio ciò di cui hai bisogno. In questo ricettario ho riunito tutte le specialità messicane e le ho rielaborate per un palato vegano. In questo modo, anche tu, avrai la possibilità di assaporare queste deliziose pietanze dal gusto autentico. Love Vegan, sarà per te fonte di grande ispirazione per la tua cucina, a prescindere da quali siano state le motivazioni che ti hanno spinto ad adottare un’alimentazione di questo tipo. Finalmente potrai cucinare delle pietanze della tradizione messicana che avranno un sapore autentico. Qui, troverai idee per ogni tipo di occasione, adatte ad ogni giorno della settimana. Ogni ricetta può essere preparata in meno di 30 minuti. In questo libro non troverai sostituti artificiali della carne, o ingredienti difficili da reperire. Troverai tutto ciò che ti occorre nella tua stessa dispensa, o nel più comune supermercato locale. I piatti qui proposti non prevedono prodotti di origine animale, ma possiedono ugualmente lo stesso sapore e la stessa consistenza delle tue pietanze messicane preferite.v
Vegano Italiano: 150 Vegan Recipes from the Italian Table
by Rosalba GioffréAn authentic Italian cookbook featuring 100% plant-based recipes The Italian table, from north to south, has always borne minestrone, bean soups, bruschetta with extra virgin olive oil, pastas with vegetable sauces, preserves, fruit. These dishes, typical of the Mediterranean diet, are all also entirely compatible with the vegan point of view. Vegano Italiano celebrates these dishes and more, with recipes including: Crostini with Marinated Zucchini Spaghetti with Wild Asparagus Cream of Pumpkin and Potato Soup with Chestnuts Cherry Strudel Seasonal, mouth-watering, and fun, these recipes will let the whole family experiment with new dishes, reinvent old favorites, and get the most out of local, seasonal ingredients.
Veganomicon
by Isa Chandra Moskowitz Terry Hope RomeroWho knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include: Autumn Latkes Samosa Stuffed Baked Potatoes Grilled Yuca Tortillas Baby Bok Choy with Crispy Shallots Chile-Cornmeal Crusted Tofu Po’ Boy Roasted Eggplant and Spinach Muffuletta Jicama-Watercress-Avocado Salad with Spicy Citrus Vinaigrette Acorn Squash, Pear and Adzuki Soup Tomato Rice Soup with Roasted Garlic and Navy Beans Asparagus and Lemongrass Risotto Almost All-American Seitan Pot Pie Hot Sauce-Glazed Tempeh Black Eyed Pea Collard Rolls Chocolate Hazelnut Biscotti Pumpkin Crumb Cake with Pecan Streusel
Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook
by Isa Chandra Moskowitz Terry Hope RomeroVegan powerhouses Isa Chandra Moskowitz and Terry Romero update their beloved cookbook with 25 new dishes, revisions throughout for more than 250 recipes, stunning color photos, and tips for making your kitchen a vegan paradise.Who knew vegetables could taste so good? Vegan powerhouses Isa Chandra Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.
The Veganopolis Cookbook
by George Black David StowellVegan cooking has been exploding in popularity over the past decade. Once limited to a small number of zealous adherents, veganism has become steadily more mainstream. David Stowell and George Black's Veganopolis Cafeteria restaurant developed a huge international following for its delicious, no-nonsense, versatile vegan cooking. Now, they've captured their most popular Veganopolis recipes in their new cookbook, featuring the breadth of delicious, versatile, and accessible recipes that popularized their restaurant. This is not ground-level vegan cooking. Though there are plenty of simpler recipes for kitchen novices - including lots of soups, sandwiches, and salads - it also offers lots of more ambitious recipes. The Veganopolis Cookbook is an important addition to the home-chef's bookshelf and every bookstore's vegan cooking section.
Vegans Go Nuts: Celebrate Protein-Packed Nuts and Seeds with More Than 100 Delicious Plant-Based Recipes
by Celine Steen Joni Marie NewmanThe ultimate guide to protein-packed, nut-filled vegan recipes!If you think nuts are just for snacking, get ready to have your world rocked! One of the most nutritious, protein-packed staples of a plant-based diet, nuts can be used in limitless ways to create satisfying meals full of hearty flavor. From main courses, to snacks and drinks, to desserts and cheeses, nuts are used as the main building block of so many delicious vegan recipes. Vegans Go Nuts explores the many ways to cook and bake with nuts, using only vegan ingredients. From the usual suspects such as cashews and peanuts, to more underrated nuts and seeds like hemp and hazelnuts, you'll start by learning to make the essentials - nut and seed milks, butters, and flours. Accomplished authors Celine Steen and Joni Newman will show you just how versatile this staple food can be in your plant-based diet.Go nuts with 100 vegan recipes, including:Peanut Butter FarinaHazelnut Chocolate Chip MuffinsBasic Chickpea Cashew OmeletHawaiian Macadamia TacosSimple Nutty CheeseNut Butter Roasted CauliflowerPistachio Orange Beet PilafRocky Road PieMake nuts the inspiration of your meal, instead of just an afterthought, with Vegans Go Nuts!
Vegans Save the World: Plant-based Recipes and Inspired Ideas for Every Week of the Year
by Alicia AlvrezMake the transition to healthy, clean-eating, planet-friendly vegan with this unique cookbook and guide full of “tips for ditching animal-based products”(Billee Sharp, author of Lemons and Lavender).In this combination cookbook and lifestyle guide, Alice Mary Alvrez shares her journey from not-so-healthy carnivore to urban homesteader who turned her health around and contributes to a healthier planet as well. This utterly unique vegan cookbook offers over one hundred easy-to-make vegan recipes, and Alvrez also shares her green-living methods, cooking techniques, and sage advice about food and nutrition. (Eating your veggies is essential to good health, especially for families and children—and growing the organic veggies you eat is even better!)As instructive as it is inspiring, this book is brimming with excellent information about avoiding unhealthy food additives and the importance of eating clean and getting educated about your diet. It is also packed with tips and tricks for living vegan and making sure your home and clothing are cruelty-free. Going green and vegan is easier than you think—and this book offers a year’s worth of ideas, yummy recipes and ways you can create a sustainable life.
The Vegenaise Cookbook: Great Food That's Vegan, Too
by Bob Goldberg100 “you’d-never-know-it’s-vegan” comfort food recipes, made with Vegenaise Welcome to Vegenaise, a game changer in the plant-based kitchen. This healthier, vegan alternative to mayonnaise is a cult favorite—even carnivores love the stuff. In addition to being a delicious spread, this versatile ingredient can be used to make salads, dips, sandwiches, breads, cakes, and more. Gwyneth Paltrow “basically can’t live without Vegenaise.” Wait until she tries these recipes! The Vegenaise Cookbook features nostalgic, tuck-in food that is mouth wateringly delicious. The recipes are carefully curated and tested, and they use readily available ingredients. Many are inspired by the offerings at Follow Your Heart, the natural foods restaurant that author Bob Goldberg and friends opened in 1970. This is a cookbook without pretense or judgment. It’s family-friendly, crowd-friendly, dietary-friendly food for a whole new generation that has taken the animal righteousness out of vegan and eats this way because it’s darn good food.
The Vegetable Bible: The Complete Guide to Growing, Preserving, Storing, and Cooking Your Favorite Vegetables
by Tricia SwantonEverything you need to know to plant and eat leafy, podded, bulb, stem, root, tuberous, and sea veggies, from adzuki beans to yams.It&’s not hard to follow Mom&’s advice to eat your vegetables when you have more than 300 pages of great information on more than 140 varieties. Getting produce from garden to table starts in the soil, and many people go as far as storing their harvest long term. This book includes growing charts with helpful gardening facts for each vegetable, and methods of canning and preserving that allow you to enjoy the fruits—or rather, vegetables!—of your hard labor all year long. Tasty recipes also offer ideas of how to prepare some of the more obscure vegetables you can grow, as well as tried and true family favorites. Become a gardenista with The Vegetable Bible.The Vegetable Bible serves up:· Beautiful photos, information on the origins and interesting facts about each vegetable, storage tips, a growing guide, and more· Preserving methods your grandparents would be proud of· Valuable tips and advice on health benefits and culinary uses More than fifty delicious, healthy recipes so you can enjoy your harvest
The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
by Cara ManginiWinner, IACP Cookbook Awards for Single Subject and People's Choice. The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.
Vegetable Cookbook for Vegans: 100 Fresh and Easy Plant-Based Recipes
by Larissa OlczakFind fresh takes on delicious, plant-based dishes, organized by vegetable When it comes to creating amazing plant-based dishes, the possibilities are endless. Vegetables offer a vibrant range of tastes and textures, from sweet to savory and creamy to crunchy. With the Vegetable Cookbook for Vegans, you can zest up mealtime with easy, healthy vegetable entrees and sides that maximize flavor without the need for dairy or eggs. Explore both traditional and new flavor combinations, and use handy guides to learn the skills for boosting the taste and shelf life of your favorite produce. Inside this plant-based cookbook, you'll find: Easy recipes from A to Z— Organized in alphabetical order by vegetable, this book makes it easy to find recipes by their main ingredient. Plus, each requires minimal prep and cook time, so they're perfect for weeknight meals. Vegetable overviews—Get breakdowns for 50 different vegetables that include nutrition facts, seasonality info, and pairing options. Seasoning techniques—Discover advice for enhancing each vegetable's taste with vegan-friendly ingredients and spices, along with important storage and meal prep tips. Learn everything you ever wanted to know about vegetables—including new ways to prepare them—with this indispensable vegan cookbook.
Vegetable Cookbook for Vegetarians: 200 Recipes from Artichokes to Zucchini
by Lizzie Streit MS, RDN, LD200 Fresh and flavorful ways to eat your veggies in one tasty vegetable cookbook Pure and simple: vegetables are good for you—and we're all looking for appetizing ways to eat more of them. A celebration of flavors, textures, and colors, vegetables offer an endless array of culinary possibilities. The Vegetable Cookbook for Vegetarians has everything you need to take your veggie-based cooking to the next level with dishes that let the natural vibrancy of your vegetables shine. Packed with hundreds of tasty vegetable-forward meals, sides, and snacks, this vegetable cookbook will show you just how much you can do with nature's bounty. Discover the freshest vegetable for each season, plus must-have tools and pantry essentials. Explore detailed flavor profiles—including how to prepare each veggie and some popular pairings—before cooking up flavorful dishes like Sweet Corn Risotto and Braised Eggplant Shakshuka. The Vegetable Cookbook for Vegetarians includes: Garden variety—From artichokes to brussels sprouts and beyond, this vegetable cookbook covers recipes from A to Z featuring 50 of the most popular vegetables under the sun. Spill the beans—Get to know each vegetable through flavor profiles in this vegetable cookbook, including step-by-step guidance on buying, storing, preparing, and various cooking methods. Easy peasy recipes—Enjoy 200 delectable veggie-based dishes, including sides like Baked Asparagus Fries and mouthwatering mainstays like Zucchini Taco Boats. Dig into hundreds of delightfully fresh and flavorful dishes with the Vegetable Cookbook for Vegetarians.
The Vegetable Dishes I Can't Live Without
by Mollie KatzenSometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook. Whether you need an appetizer, a quick and easy snack for the kids, or something to accompany a main dish, this cookbook offers creative recipes and countless ways to infuse more vegetables into our diets.Both vegetarians and meat-eaters alike can benefit from these tasty and healthy side dishes, many of which you can even serve as stand-alone meals. The Vegetable Dishes I Can't Live Without is an assortment of mostly new recipes, with new twists on some old favorites. Presented in her signature style and with her classic hand-drawn illustrations, these are the recipes she loves the most, and the recipes her millions of fans will most cherish.
The Vegetable Eater: The New Playbook for Cooking Vegetarian
by Cara ManginiThe IACP Award–winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook&’s everyday rotation. The Vegetable Butcher is back! With simple lessons and recipes that put irresistible, vegetable-forward dishes in every home cook&’s everyday rotation. IACP Award winner and James Beard Award finalist Cara Mangini (The Vegetable Butcher) presents a foundational education in vegetable cooking in an eminently approachable framework—through uncomplicated lessons with seasonal riffs (think a Vegetable Grain Bowl, Hearty Entrée Salad, or Frittata, each with variations for spring, summer, and fall). 35 essential dishes. 3 seasonal variations. More than 100 simple, nourishing, vegetable-forward recipes to put on repeat.
Vegetable Fats and Oils: The Utilisation Of Volatile Compounds In The Characterisation Of Vegetable Oils And Fats And In Reducing The Bacterial Count Of Ambient Air
by Sabine KristThis encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known oils such as Amaranth, Chia, prickly pear, and quinoa. Author pays particular attention to root plants, extraction, and the ingredients included in information nutritionally relevant to fatty acid patterns. Applications in pharmacology, medicine, cosmetics and technology, as well as possible adverse effects, are discussed. The thoroughly researched reference book includes detailed descriptions along with the latest research results and methods.
The Vegetable Garden Cookbook: 60 Recipes to Enjoy Your Homegrown Produce
by Tobias Rauschenberger<P> In this vivid, beautifully-styled cookbook you will find garden-fresh recipes centered on 23 all-star vegetables you can grow in your own home garden. The vegetables featured are: eggplant, cauliflower, beans, broccoli, mushrooms, asparagus, peas, fennel, cucumbers, potatoes, corn, squash, chard, carrots, peppers, parsnips, radishes, beets, spinach, tomatoes, cabbage, zucchini, and onions. Imagine sun-ripened tomatoes, crisp carrots, and aromatic fennel taking center stage in your next meal. This book is brimming with an array of colorful recipes, from healthy soups and salads, to appetizers, quiches, snacks, and entrees. And although the focus is on the fresh vegetables, there’s a little something for everyone; some recipes are vegan, some are vegetarian, and some include meat. <P> Some favorites include: creamy pea soup with bacon foam, stuffed zucchini rolls, Hungarian goulash, beet pizza, and an Asian chard and honey duck sandwich. Not only does The Vegetable Garden Cookbook include 60 savory and creative recipes, but it also offer tips for cultivating, harvesting and preparing home-grown vegetables. This gorgeous book is a must-have for every veggie lover--and its rich and vibrant recipes are sure to inspire even the most stubborn carnivores to incorporate more vegetables into their diets.
Vegetable Group
by Megan Borgert-SpaniolRelevant images match informative text in this introduction to the vegetable group. Intended for students in kindergarten through third grade,
Vegetable Kingdom: The Abundant World of Vegan Recipes
by Bryant Terry&“Phenomenal . . . transforms the kitchen into a site for creating global culinary encounters, this time inviting us to savor Afro-Asian vegan creations.&”—Angela Y. Davis, distinguished professor emerita at the University of California Santa CruzMore than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes—from the James Beard Award-winning chef and author of Afro-Vegan Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what&’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.Advance praise for Vegetable Kingdom&“In the great Black American tradition of the remix and doing what you can with what you got, my friend Bryant Terry goes hard at vegetables with a hip-hop eye and a Southern grandmama&’s nature. To paraphrase Maya Angelou, Bryant wants us to know that once we know vegetables better, we will cook vegetables better. He ain&’t lyin&’.&”—W. Kamau Bell, comedian, author, and host of the Emmy Award–winning series United Shades of America&“[Terry&’s] perspective is casual and family-oriented, and the book feels personal and speaks to a wide swath of cooks . . . each dish comes with a recommended soundtrack, completing his mission to provide an immersive, joyful experience.&”—Publishers Weekly (starred review)
Vegetable Literacy
by Deborah Madison<P>In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. <P>Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. <P>With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.
Vegetable of the Day: 365 Recipes for Every Day of the Year (Williams-Sonoma)
by Kate McMillanSpectacular seasonal vegetable recipes for every day of the year that will leave you wondering why you don’t eat more of them.Bursting with color, texture, and flavor, vegetables reflect the changing seasons better than any other type of food. Enjoy dishes like new potatoes with peas or grilled artichokes with lemon aioli in spring. Have some golden corn fritters or puffy corn soufflés, sautéed or grilled red and yellow sweet peppers, and tomatoes in summer. Savor winter squashes and mixed-vegetable braises in autumn. And winter is the time for Brussels sprouts with chestnuts, creamy scalloped potatoes, and braised fennel with saffron.This attractive, practical volume is broken into twelve chapters, each with a colorful monthly calendar that provides an at-a-glance view of the dishes included. You’ll find recipes for every occasion, from a weekday family supper or a summer backyard barbecue to a celebratory dinner, and that fit every schedule, from quick sautés to slow braises. Each recipe is accompanied with a note that might describe seasonings or unusual ingredients or offer serving suggestions, ideas for variations and garnishes, or other helpful tips. Many of the recipes are illustrated with full-color photographs to guide you as you cook.Packed with inspired recipes to help you get more of these nutrition superstars into your daily diet, this book will encourage you to try vegetables that you have always passed up because you didn’t know how to prepare them, and it will give you new ideas on how to cook old favorites. So, go ahead and open this year-long celebration of vegetables and start cooking.
Vegetable Revelations: Inspiration for Produce-Forward Cooking
by Steven SatterfieldDiscover innovative, adaptable, and delicious ways to serve a wide range of vegetables with this inspired cookbook featuring over 150 recipes from Steven Satterfield, the James Beard Foundation Award-winning chef and author of Root to Leaf.In the last decade, vegetables have taken a prominent place on the plate. At his hugely successful Atlanta restaurant, Miller Union, Steven Satterfield is constantly searching for new ways to serve the vast variety offered each season. When it comes to cooking meats and seafood, there are specific guidelines for texture and doneness. But each vegetable has inherent properties that can be enhanced or manipulated in infinite ways, offering numerous opportunities to innovate. In Vegetable Revelations, Satterfield explores how texture affects the eating experience, how globally inspired ingredients can make vegetables more compelling, and how valuing every part of a plant is the key to creative cooking. Best of all, he provides flavor-packed recipes that celebrate the delicious diversity available to us, arranged by botanical families and culinary categories, including Roots, Leaves, Stalks, Brassicas (broccoli, brussels sprouts, cauliflower), Legumes, Cucurbits (cucumbers, zucchini, watermelon, squash), Nightshades (eggplant, tomatoes, bell peppers, potatoes), and Mushrooms. Experience vegetables in a whole new way in bold dishes such as Grilled Hakurei Turnips with Miso Vinaigrette, Luck and Money Dolmas, Asparagus Bottom Soup, Romanesco Campanelle with White Bolognese, Warm Field Peas with Tangy Pepper Sauce, Yukon Gold Tartiflette, Honeydew Aquavit Slushies, Miso-Pickled ShiitakesBut veggies aren’t just for lunch and dinner—here are recipes for breakfast, desserts, beverages, and snacks. Satterfield even includes a section on textural toppings and flavor-forward sauces, spice blends, and condiments that can be mixed and matched to enhance any simply prepared vegetable. While vegetarians and vegans will love these recipes, there are some fabulous dishes that include meat, poultry, and seafood as well.Illustrated with sumptuous photos throughout, Vegetable Revelations will broaden your kitchen know-how, open new doors for exploration and adventure, and give you fresh and flavorful ideas for great meals that omnivores, vegetarians and vegans will love.
Vegetable Simple: A Cookbook
by Eric RipertFrom one of the world's most renowned chefs, 110 essential recipes that bring out the beauty of vegetables, simply prepared. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY PUBLISHERS WEEKLYEric Ripert is the chef and co-owner of the acclaimed restaurant Le Bernardin, and the winner of countless Michelin stars, well known for his exquisite, clean, seafood-centered cuisine. But lately, Ripert has found himself reaching for vegetables as his main food source--and doing so, as is his habit, with great intent and care.In Vegetable Simple, Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. From vibrant Sweet Pea Soup to Fava Bean and Mint Salad, from warming Mushroom Bolognese to Roasted Carrots with Harissa, Eric Ripert articulates a vision for vegetables that are prepared simply, without complex steps or ingredients, allowing their essential qualities to shine and their color and flavor to remain uncompromised. Complete with gorgeous photos by renowned photographer Nigel Parry, this is a necessary guide for the way we eat today.