The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs
LeAnne Campbell
Language: English
Pages: 304
ISBN: 1939529972
Format: PDF / Kindle (mobi) / ePub
Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon; Del Sroufe, author of the New York Times bestseller Forks Over Knives Cookbook; Laura Theodore, host of PBS’ Jazzy Vegetarian; and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China Study.
Even better, with delectable dishes such as Dreena Burton’s Sneaky Chickpea Burgers, Heather Crosby’s Peppermint Chocolate Chunk Ice Cream, Christy Morgan’s Fiesta Quinoa Salad and Christina Ross’s Daikon Mushroom Fettuccine, this collection of recipes has you covered for any occasion or craving.
With an introduction from The China Study co-author Dr. T. Colin Campbell, The China Study All-Star Collection is the ultimate plant-based cookbook for healthful, savory eating.
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and sauté carrots over high heat until they start to soften, about 4 minutes. 2. Add apples, plus more stock if needed, then decrease heat to medium and cover. 3. Cook for another 1–2 minutes until apples and carrots are fork-tender (apples will take on a golden yellow coloring). 4. Transfer to a blender and blend until smooth, adding more stock as necessary—I usually add at least 1 cup. Return to pot. 5. Stir in ¼ cup nondairy milk. Add curry powder or ground ginger to taste, starting with ¼
and sauté carrots over high heat until they start to soften, about 4 minutes. 2. Add apples, plus more stock if needed, then decrease heat to medium and cover. 3. Cook for another 1–2 minutes until apples and carrots are fork-tender (apples will take on a golden yellow coloring). 4. Transfer to a blender and blend until smooth, adding more stock as necessary—I usually add at least 1 cup. Return to pot. 5. Stir in ¼ cup nondairy milk. Add curry powder or ground ginger to taste, starting with ¼
become a staple in your house. 1 cups lightly packed, fresh, soft whole-grain bread crumbs (see Tips) 1 teaspoon Italian seasoning ½ teaspoon garlic powder teaspoon sea salt ½ cup chopped walnuts 2 cups chopped mushrooms ½ cup diced onion ¾ pound spaghetti (see Tips) 3 cups jarred, low-fat, oil-free marinara sauce or Dad’s Marinara (p. 152) 1. Preheat oven to 350°F. 2. Line a medium baking pan with unbleached parchment paper. 3. Put the bread crumbs, Italian seasoning, garlic powder,
Enchilada Strata, 197 English Cucumbers, in Pineapple-Cucumber Gazpacho, 118 Entrées Almond-Encrusted Eggplant Cutlets, 170 Aloo Gobi, 141 Apple Lentil Dal, 146 Bean Loaf, 191 Black-Eyed Pea BBQ Stew, 142 Cauliflower Steaks with Sweet Pepper Sauce, 172 Chef AJ’s Disappearing Lasagna, 194 Coconut Curried Vegetables, 179 Creamy Broccoli & Red Pepper Macaroni, 157 Creamy Fettuccine, 158 Dad’s Marinara, 152 Daikon Mushroom Fettuccine, 161 Enchilada Strata, 197 Faux Parmesan, 196
DREENA BURTON Dreena Burton has been vegan for almost twenty years, in that time writing four best-selling cookbooks that chart her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” to create healthy, delicious food for the whole family. Affectionately dubbed the “Queen Bean” and “Vegan Cookie Queen” by her readers, Dreena is one of the pioneering vegan cookbook authors. Her cookbooks