The Complete Vegan Kitchen: An Introduction to Vegan Cooking with More than 300 Delicious Recipes-from Easy to Elegant

The Complete Vegan Kitchen: An Introduction to Vegan Cooking with More than 300 Delicious Recipes-from Easy to Elegant

Jannequin Bennett

Language: English

Pages: 332

ISBN: 2:00127311

Format: PDF / Kindle (mobi) / ePub

The Complete Vegan Kitchen insludes:
<UL> * more than 300 mouth-watering recipes
* a helpful introduction about eating vegan
* 16 pages of beautiful full-color photographs
"Overall this is one of the best vegan cookbooks I have read." ―

"Vegan eating is a truly indulgent way of life, as vegans regularly partake of the very best foods―the most nutritious, appealing, and tasty―that nature has to offer. . . . A well-crafted vegan plate offers a festival of flavors, textures, and colors that makes every meal an aesthetic celebration." ―Jannequin Bennett

"The Complete Vegan Kitchen is a most informative, upbeat, and useful vegan cookbook. Jannequin Bennett's talents as a chef shine through every recipe, from comfort foods to adventurous culinary creations. The powerful nutrition information in the first forty pages alone is worth the price of the book!" ―Neal D. Bernard, M.D., president, Physicians Committee for Responsible Medicine

"The Complete Vegan Kitchen is extraordinary. It's appropriate that Carl Lewis introduced this cookbook because the recipes deserve a gold medal!" ―Eric Marcus, author, Vegan: The New Ethics of Eating

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the dough and fit it into the pan. Pop any visible air bubbles. Top the pizza and bake for 10 to 15 minutes or until the crust just begins to brown and the toppings are bubbling. Makes 2 12-inch pizza crusts. Whole Wheat Pizza Crust: For the all-purpose flour, substitute 2 cups of all-purpose flour and 2 cups of whole wheat flour, or 4 cups of whole wheat pastry flour. Pizza Sauce Any bottled pizza or marinara sauce will work on your pizza, but I prefer this very simple sauce, which is

the sausage into 8 patties. Put the patties onto a baking sheet lined with waxed paper or parchment. Chill for 1 hour. Cook the formed sausages in a clean skillet over medium heat with canola oil until well browned, about 5 to 7 minutes on each side. (Since this sausage is so lean, it may require more oil.) Sausages may be cooked and frozen for later use. Makes 4 servings. Hash Browns There are endless variations on this morning favorite. I prefer to slice the potatoes rather than grate

good amounts of protein, calcium, phosphorus, magnesium, and potassium. Depending on the soup, use anywhere from 1 tablespoon to ¼ cup of miso per quart of water. See pages 20–21 for more information on miso. If you don’t care to use any of the above, try using tomato juice or the water from cooking vegetables or beans, or just doubling the amount of mirepoix in the soup. STOCKS Restaurants use the ends, scraps, and peelings of vegetables for stock. It would be wasteful to throw them away.

and refrigerate the kvas, tightly sealed, until you are ready to use it as a flavoring agent. Makes 1 cup. Potato Soup: Four Variations Potatoes provide us with a ready palette for many different flavor variations. Chef’s potatoes, those irregular, round potatoes sold in netted bags, are an inexpensive choice for soup. If you want to splurge, try Yukon Gold, with their waxy yellow flesh, in the Potato and Roasted Garlic Soup variation. Idaho russets, with their creamy white flesh, work well

are tough, remove them. Cut the mushrooms into bite-size pieces. Remove the stems from the portobellos. Trim any dirt from the stems and reserve the stems for stock. Cut the caps into halves and cut into -inch pieces. Remove the woody stems from the shiitakes and reserve for stock. Cut the caps into ¼-inch pieces. Prepare the exotic mushrooms, removing any woody stems and dirt, then cutting the caps into bite-size pieces. Reserve. In a large soup pot, heat the oil over high heat. When the oil

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