1,000 Vegan Recipes
Hun 2020 · Houghton Mifflin Harcourt
E-book
640
Mga Page
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A treasury of meat-free, dairy-free delights from "an acclaimed authority on vegan cooking" ( Publishers Weekly).
These delicious recipes, for breakfast, lunch, dinner and everything in between, are cholesterol-free, low in saturated fat, and high in fiber and complex carbohydrates. You'll get crowd-pleasing appetizers and snacks like Mango-Avocado Spring Rolls and Savory Artichoke Squares and family favorites like Vegan Margarita Pizza and Baked Mac and Cheeze. Best of all, Robin Robertson gives you an endless variety of recipes from a diverse range of cultures—with something to suit everyone's taste.
For anyone interested in healthy, delicious eating that's also ethically and environmentally responsible, 1,000 Vegan Recipes:
These delicious recipes, for breakfast, lunch, dinner and everything in between, are cholesterol-free, low in saturated fat, and high in fiber and complex carbohydrates. You'll get crowd-pleasing appetizers and snacks like Mango-Avocado Spring Rolls and Savory Artichoke Squares and family favorites like Vegan Margarita Pizza and Baked Mac and Cheeze. Best of all, Robin Robertson gives you an endless variety of recipes from a diverse range of cultures—with something to suit everyone's taste.
For anyone interested in healthy, delicious eating that's also ethically and environmentally responsible, 1,000 Vegan Recipes:
- Includes a "FAST" icon featuring quick and easy recipes that can be ready in 30 minutes or less
- Provides kid-friendly recipes to help you get your kids to eat more nutritious foods
- Offers detailed information and guidelines on ingredient substitutions, special nutritional concerns, and a handy list of important pantry staples
- Presents vegan alternatives to restaurant favorites with recipes such as Penne with Vodka-Spiked Tomato Sauce, Fajitas Without Borders, Cheezecake with Cranberry Drizzle, Vegan Tiramisu, and vegan ice creams, sorbets, and granitas
Tungkol sa may-akda
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia, where she lives with her husband and two cats. Her website is www.robinrobertson.com
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