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Author: Andrea Soranidis Publisher: Page Street Publishing ISBN: 1645673863 Category : Cooking Languages : en Pages : 152
Book Description
The Easy Way to Make Standout Protein-Packed Meals The secret to creating memorable vegan meals that are better for your body, budget and busy schedules? Beans! With 20-Minute Italian author Andrea Soranidis’s easy, cost-effective and filling recipes, you’ll learn to transform the humble bean from a pantry staple to the key to hearty, flavorful meals. Pump up the protein with lunches like the Next-Level Mushroom Bean Burger, Spring-Perfect Socca Pizza and Smoky and Spicy Chili Sin Carne, which will keep you full and energized all day. Get dinner on the table in minutes with Creamy Edamame Pesto Pasta or Asian-Style Mixed Bean Lettuce Wraps. Indulge in comfort foods like Classic Family Meat(less)loaf, a Sunday Skillet Chickpea Lasagna with Butternut Squash Sauce or Creamy Cannellini Fettuccine Alfredo. Best of all, you won’t taste beans—only deliciousness—in healthier desserts like Banana Bread with a Pulse Twist, Black Bean Chocolate Pudding and PB & Chickpea Chocolate Chip Cookies. Incredibly accessible, budget-friendly and satisfying, these vegan recipes will change the way you cook with and think about beans in a healthy plant-based lifestyle!
Author: Andrea Soranidis Publisher: Page Street Publishing ISBN: 1645673863 Category : Cooking Languages : en Pages : 152
Book Description
The Easy Way to Make Standout Protein-Packed Meals The secret to creating memorable vegan meals that are better for your body, budget and busy schedules? Beans! With 20-Minute Italian author Andrea Soranidis’s easy, cost-effective and filling recipes, you’ll learn to transform the humble bean from a pantry staple to the key to hearty, flavorful meals. Pump up the protein with lunches like the Next-Level Mushroom Bean Burger, Spring-Perfect Socca Pizza and Smoky and Spicy Chili Sin Carne, which will keep you full and energized all day. Get dinner on the table in minutes with Creamy Edamame Pesto Pasta or Asian-Style Mixed Bean Lettuce Wraps. Indulge in comfort foods like Classic Family Meat(less)loaf, a Sunday Skillet Chickpea Lasagna with Butternut Squash Sauce or Creamy Cannellini Fettuccine Alfredo. Best of all, you won’t taste beans—only deliciousness—in healthier desserts like Banana Bread with a Pulse Twist, Black Bean Chocolate Pudding and PB & Chickpea Chocolate Chip Cookies. Incredibly accessible, budget-friendly and satisfying, these vegan recipes will change the way you cook with and think about beans in a healthy plant-based lifestyle!
Author: Joe Yonan Publisher: Ten Speed Press ISBN: 0399581499 Category : Cooking Languages : en Pages : 242
Book Description
Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer “This is the bean bible we need.”—Bon Appétit JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, Wired After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen. Joe Yonan, food editor of the Washington Post,provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stovetop—as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts—and even desserts!
Author: Kelsey Kinser Publisher: Simon and Schuster ISBN: 1612433472 Category : Cooking Languages : en Pages : 128
Book Description
“If you think you’re bored of beans, have no fear: with Kinser’s new book, you’ll learn how simple beans can make adventurous vegan meals.” —Parade Hearty, protein-rich and delicious, beans are the perfect base for countless delectable dishes. Bringing them all together in a single volume, Vegan Beans from Around the World covers every taste sensation, including: Boston Baked Beans Southwestern Chili Mexican Refried Beans Cuban Black Beans Colombian Red Beans African Curried Black-Eyed Pea & Coconut Soup Greek Lentil Salad Tuscan White Bean Soup Dutch Split Pea Soup South Indian Dal Tadka Korean Mung Bean Salad Japanese Red Bean Ice Cream “I love this cookbook . . . Easy recipes you can make without spending a fortune or an entire afternoon, and your family will actually want to eat them.” —That Was Vegan? “Vegan Beans from Around the World definitely gives you a variety of flavors and great combinations! . . . I definitely recommend the book to any cook, not just vegan cooking!”—Simply Today Life “If I had someone who was looking to take a step away from meat and dairy, I would definitely recommend this book to them.” —Holy Cannoli Recipes
Author: Tami Hardeman Publisher: Penguin ISBN: 0744048761 Category : Cooking Languages : en Pages : 460
Book Description
Explore plenty of delicious ways to enjoy beans every day! Harness the magical power of the world's most versatile plant-based proteins with 100 delicious recipes that will revolutionize breakfast, lunch, dinner, and - yes - even dessert. Inside the pages of this bean cookbook, you’ll find phenomenal ways to enjoy these extraordinary legumes. It includes: • 100 delicious vegetarian recipes for every meal of the day • Stunning photography on every other page! • An exciting variety of pulses, from well-known black beans, pinto beans, kidney beans, red lentils, split peas, and chickpeas to less ordinary varieties such as adzuki beans, mung beans, scarlet runners, and pigeon peas • Vegan options throughout the book and ideas for exchanging one pulse in a recipe for another Beans, chickpeas, dried peas, and lentils (a.k.a. pulses) may seem humble, but they're actually very cool! Not only are they astonishingly shelf-stable and economical, but they’re also healthy, too! With heaps of protein, fiber, and other micronutrients, dried legumes are a nutritious option for any diet. Pulses are the perfect canvas for bold flavors and the foundation of an inventive menu. Drawing on culinary traditions from around the world, author Tami Hardeman will guide you through phenomenal healthy bean recipes. From Curried Mungo Bean Avocado Toast, White Bean Coconut Curry to Flourless Black Bean Brownies, this healthy recipe book is packed with easy-to-make dishes that are high in protein, affordable and delicious!
Author: Nisha Vora Publisher: Penguin ISBN: 0525540962 Category : Cooking Languages : en Pages : 320
Book Description
A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.
Author: Joanne Lee Molinaro Publisher: Penguin ISBN: 0593084276 Category : Cooking Languages : en Pages : 337
Book Description
THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto Star The dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanvegan Joanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history. As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea. The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.
Author: America's Test Kitchen Publisher: America's Test Kitchen ISBN: 194035286X Category : Cooking Languages : en Pages : 337
Book Description
America's Test Kitchen decodes and demystifies vegan cooking so you can reap its many benefits. Avoid the pitfalls of bland food, lack of variety, and overprocessed ingredients with approachable, fresh, vibrant recipes. Can vegan cooking be flavorful? Satisfying? Easy to make? Through rigorous testing on the science of vegan cooking, America's Test Kitchen addresses these questions head-on, finding great-tasting and filling vegan protein options, cooking without dairy, preparing different whole grains and vegetables, and even baking. Reimagine mealtime by celebrating vegetables at the center of the plate and in salads and grain bowls. Take a new look at comfort foods with a surprisingly rich and creamy lasagna or hearty burger with all the fixings. Bake the perfect chewy chocolate chip cookie or a layer cake that stands tall for any celebration. With more than 200 rigorously-tested vibrant recipes, this cookbook has something satisfying for everyone--the committed vegan or simply those looking to freshen up their cooking.
Author: Isa Chandra Moskowitz Publisher: Da Capo Lifelong Books ISBN: 0738219002 Category : Cooking Languages : en Pages : 432
Book Description
Vegan 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.