By Celine Steen, Joni Marie Newman
Searching for extra sort on your vegan cooking? possibly a brand new kind of muffin to make? or even a pasta or savory pie that’s “just a bit different,” yet packed with style and taste?
500 Vegan Recipes supplies the array of dishes you’ve been trying to find, whereas nonetheless together with your whole favourite convenience meals and conventional fare. It’s every thing you’ve been searching for in a cookbook, and may be a staple reference on your kitchen for years to come.
Vegans and non-vegans alike can fulfill their each yearning with the recipes within, which characteristic overseas cuisines reminiscent of Indian and Cajun, in addition to hearty major classes, sinful cakes, and comforting soups and breads. person recipes also are marked with such differences as Soy loose, Gluten loose, Low fats, and lower than 30 Minutes.
Peanut Butter and Chips Granola
Wheat Germ Raisin Pancakes
Banana, Peanut, and Oat Breakfast Biscuits
Blooming Onion Rolls
Greek Phyllo Samosas
Rustic Tempeh–Spinach Pie
Sweet Potato, Roasted crimson Pepper and Corn Bisque
Pumpkin Spinach Ravioli
Mexican Shepherd's Pie
Apple Curry Fauxsage
Roasted Caramel Nut Tartlets
Cherry Almond Cookies
Gluten-Free Fudge Brownies
With 500 Vegan Recipes, consuming healthfully hasn't ever been easier—or extra type!
Read or Download 500 Vegan Recipes: An Amazing Variety of Delicious Recipes, From Chilis and Casseroles to Crumbles, Crisps, and Cookies PDF
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Table of Contents
Chapter 1: vintage PANINI
Three-cheese & tomato
Summer vegetable & basil
Turkey & bacon club
Turkey burger patty melt
Pulled beef & slaw
Turkey, brie & apple
Grilled fowl, tomato & mozzarella
Egg & bacon breakfast sandwich
Roast red meat & horseradish
Roast turkey & cranberry
Grilled eggplant & tapenade
Chapter 2: glossy PANINI
Roast beef, bacon & pickled onions
Nectarine, arugula & brie
Creamy mushroom & thyme
Apple, cheddar & sage
Roasted peppers, goat cheese & salsa verde
Zucchini, feta & tapenade
Lamb, feta & harissa burger
Sausage, fontina & broccolini pesto
Asparagus, sun-dried tomato & chevre
Prosciutto, gorgonzola & fig
Caramelized onion & smoked gouda
Grilled salmon & herbed cream cheese
Roasted beef, provolone & broccoli rabe
Mushroom, spinach & tarragon
Marinated artichoke, spinach & parmesan
Manchego & quince
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Additional resources for 500 Vegan Recipes: An Amazing Variety of Delicious Recipes, From Chilis and Casseroles to Crumbles, Crisps, and Cookies
Drizzle on top of the bars. indd 38 Job:01549 Title: 500 Vegan Recipes (FW) Page:38 9/15/09 9:45:26 AM Pumpkin Chocolate Barley Bars The perfect union of chocolate and pumpkin will have you reach for more of these crunchy, mellow-ﬂavored bars. Nonstick cooking spray 3 ounces (85 g) nondairy semisweet chocolate, coarsely chopped 3 tablespoons (42 g) nondairy butter 1 cup (244 g) pumpkin purée 1 teaspoon pure vanilla extract 1/3 cup (64 g) raw sugar 1 cup (116 g) wheat and barley cereal, such as Grape-Nuts 1 cup (78 g) quick-cooking oats ½ teaspoon baking powder ¼ teaspoon fine sea salt ¼ cup (27 g) chopped pecans (optional) Preheat the oven to 350°F (180°C, or gas mark 4).
1 cup (120 g) light spelt flour 2 tablespoons (15 g) wheat germ 2 teaspoons baking powder Pinch fine sea salt ½ teaspoon ground cinnamon ½ cup (120 ml) prune or other fruit juice ¼ cup (60 ml) soy or other nondairy milk 1 teaspoon vegetable oil ¼ cup (40 g) raisins Nonstick cooking spray Pure maple syrup or other accompaniment, for serving In a large-size bowl, whisk together the ﬂour, wheat germ, baking powder, salt, and cinnamon. In a small-size bowl, whisk together the juice, milk, and oil. Fold the wet ingredients into the dry, being careful not to overmix.
Fold in the chocolate chips. Divide the batter equally among the mufﬁn cups. Bake for 16 to 20 minutes, until ﬁrm and golden brown, or until a toothpick inserted into the center comes out clean. Leave in the pan for a few minutes before transferring to a wire rack to cool. indd 61 Job:01549 Title: 500 Vegan Recipes (FW) Page:61 61 9/15/09 9:45:53 AM Lemon Poppy Seed Muffins A nice balance between cupcake and mufﬁn, these sophisticated treats can be enjoyed for breakfast or dessert. Or both. ¼ cup plus 2 tablespoons (54 g) poppy seeds ¼ cup (84 g) agave nectar ¼ cup (60 ml) fresh lemon juice 4 teaspoons grated lemon zest ½ cup (112 g) nondairy butter ½ cup (96 g) raw sugar 1 tablespoon (8 g) arrowroot powder 1 cup (240 g) nondairy sour cream, store-bought or homemade (page 302) 2 cups (240 g) light spelt flour 2 teaspoons baking powder 1 teaspoon baking soda ¼ teaspoon fine sea salt Preheat the oven to 350°F (180°C, or gas mark 4).
500 Vegan Recipes: An Amazing Variety of Delicious Recipes, From Chilis and Casseroles to Crumbles, Crisps, and Cookies by Celine Steen, Joni Marie Newman