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Cook, eat, thrive : vegan recipes from everyday to exotic

Author: Joy Tienzo
Publisher: Oakland, CA : PM Press, ©2012.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Tienzo, Joy.
Cook, Eat, Thrive.
Oakland : PM Press, ©2012
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Joy Tienzo
ISBN: 9781604867039 1604867035 9781604867015 1604867019
OCLC Number: 774276026
Notes: Adobong Gulay (Vegetable Adobo).
Description: 1 online resource (257 pages)
Contents: Cover; Introduction; Cook, Eat, Thrive; Symbols; Food Language; Kitchen Equipment; Ingredients; Drinks; Basic Nut Milk; Super Seed Milk; Orange Cream Green Smoothie; Strawberry-Apple Virgin; Bloody Mary; Limoncello Slush; Hibiscus Cooler; White Melon Sangria; Dirty Martini; Moroccan Mint Tea; Venezuelan Hot Chocolate; Mexican Hot Chocolate; Breakfasts and Brunches; Tropical Granola; Blueberry-Flax Granola; Savory Farina; Buttermilk Pancakes; Perfect Potatoes; Quick Scrambled Tofu; Buttermilk Biscuits; Peach-Almond Pain Ressuscité; Southern-Style Gravy; Seitan Bacon; Red Pepper-Chèvre Frittata. BreadsPizza Dough; Sweet Potato Challah; Cinnamon Rolls; Pepita-Flax Cornbread; Earl Grey-Carrot Muffins; Savory Sticks; Cream Scones; Pumpkin Scones; Chapati; Mildred's Bread; Rosemary-Fig Focaccia; Sauces, Dressings, and Condiments; Fresh Herb Vinaigrette; Peppercorn Ranch Dressing; Hazelnut Vinaigrette; Chèvre; Cashew Crema; Guacamole; Spicy Dipping Sauce; Avocado Aioli; Ras el Hanout; Moroccan Preserved Lemons; Charmoula; Lemon-Dill Dressing; Agave, Mustard, and Poppy Seed Dressing; Muffaletta Spread; Edamame Pesto; Ti Malice; Sharp White Cheddar Sauce; Tahini-Lemon Sauce. Garlic-Infused Olive OilCilantro-Lime Gremolata; Hummus; Little Bites; Pepita-Lime Apple Tiers; Soba Cabbage Wraps; Palm Heart Ceviche; Mushroom Pâté en Croûte; Fresh Melon Carpaccio with Sweet Chili Relish; Mediterranean Rolls; Muffaletta Sandwich; Roasted Garlic Bowl; Broccoli-Cheese Bruschetta; Hot and Sweet Popcorn; Salmon-Safe Pâté; Smoky Corn and Date Empanaditas; Buttermilk Onion Rings with Spicy Dipping Sauce; Tea-Smoked Tofu or Tempeh; Salads; Barbecue Ranch Salad; Salade Niçoise; Caramelized Onion and Lentil Salad; Larb Kai; Fresh Kale Salad with Hazelnut Vinaigrette. Three-Bean Salad, Three WaysFrijoles Mezclados; Adzuki, Soybean, and Chinese Long Bean Salad; Mediterranean Couscous Salad; Curtice Street Salad; Avocado-Quinoa Salad with Tamarind-Citrus Syrup; Caesar Salad; Orzo, Asparagus, Pea, and Mint Salad; Spinach and Strawberry Salad; Sea Cucumber Salad; Raspberry-Chèvre Salad with Champagne Vinaigrette; Sunshine Slaw; Simple Italian Salad; Soups, Curries, and Stews; Tomato-Coconut Curry; Pineapple-Cucumber Gazpacho; Samosa Soup; Harvest Pumpkin Stew; Tropical Fruit Consommé; Wild Rice-Mushroom Soup with Vermouth; Spicy Butternut Squash Soup. Mung Bean StewRoasted Vegetable Soup; Chocolate-Corn Chili; Entrées; Vegetable-Chickpea Tagine; Coriander "Honey"-Glazed Tofu with Bok Choy; Apricot-Glazed Seitan; Stuffed Pasilla Chiles with Black Bean-Potato Filling and Cashew Crema; Tarte aux Poireaux et Pommes de Terre; Lemon Olive Tofu; Orange-Pepper Seitan with Quinoa Polenta, Black Bean Sauce, and Steamed Greens; Grilled Pizza; Riz et Pois Rouges; Basic Seitan; Sage-Ricotta Gnocchi with Spicy Squash Mash; Cayenne-Crumb Baked Macaroni; Seitan Roast with Agave Apples; Risotto Dorato; Mofongo with Cilantro-Lime Gremolata.
Responsibility: Joy Tienzo.
More information:

Abstract:

Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise. A wider culinary horizon with internationally inspired dishes is offered--ideal for creating cuisine that allows people, animals, and the env.

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