You Won't Believe It's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine

You Won't Believe It's Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine

Lacey Sher

Language: English

Pages: 256

ISBN: 1600940706

Format: PDF / Kindle (mobi) / ePub

Gourmet chefs Sher and Doherty, former owners of the highly successful restaurant Down to Earth, offer a collection of innovative yet simple restaurant-quality recipes, for every day and special occasions, all toxin- and animal-free. From basic dishes to world-class entrees and hors d’oeuvres, You Won’t Believe It’s Vegan! serves up over 200 delicious recipes that just happen to be animal-free. With sections devoted to appetizers, entrees, sides, drinks, Down to Earth’s famous desserts, fun food for kids, and raw food alternatives, this book contains all the ingredients for an eco-friendly feast. You Won’t Believe It’s Vegan! offers comprehensive information for any animal-free kitchen, including: equipment essentials; key cooking techniques; the vital items for an organic pantry; and conversion ideas to help make any recipe whole food and vegan.











oil and tamari over it; toss to coat. Sprinkle the dry ingredients over the tofu and toss again. 2. Spread the tofu cubes on the prepared sheet and bake for 20 to 25 minutes, turning once during the baking process to ensure even browning. Roasted Tomato, Basil, and Corn Salad 3 large tomatoes, cut into medium dice ½ small red onion, cut into small dice ¼ teaspoon red pepper flakes, or a pinch of cayenne 2 tablespoons extra-virgin olive oil 2-3 grinds freshly ground black pepper 1

medium-size onion, chopped 5 cloves garlic, minced ½ teaspoon paprika ½ teaspoon turmeric ¼ teaspoon sea salt 1 tablespoon drained capers ¼ cup prepared yellow mustard ⅓ cup water ½ (12.3-ounce) box silken lite tofu Dredging Mixtures 2 cups crushed blue corn tortilla chips ½ cup hempseeds ½ cup unbleached all-purpose flour 1 cup whole-grain cornmeal 1½ teaspoons paprika 1 teaspoon dried thyme 1 cup unsweetened soy milk 2 tablespoons Dijon mustard Serves 4 This dish is a great

Salad with Baked Beets, Spiced Pecans, and Balsamic Dressing Tofu Nuggets Roasted Tomato, Basil, and Corn Salad Tara’s Mediterranean Pasta Sa lad Sandwiches and Wraps BBQ Tofu Wrap Barbecue Sauce Broccoli-Seitan Knishes Club Sandwich Earth Burger Philly Seitan Sandwich Falafel Tahini Sauce Cucumber Salad Gyros Gyro Bread Quinoa-Avocado Wrap with Orange Baked Tofu Italian-Style Tofu Cutlet Sandwich Wheatball Sub (a.k.a. Wheatball Hoagie, Wheatball Grinder, Wheatball Hero)

Tempeh Stix 8 ounces Marinated Tempeh (page 55) TO SERVE: SERVE WITH THE REMAINING BASIL-LEMONGRASS SAUCE AND CASHEW RICE (PAGE 56). Make the Thai Bread Crumbs: 1. In a medium-size bowl, combine the bread crumbs, sesame seeds, and coconut flakes. Make the Tempeh Stix: Preheat the oven to 375˚F. Oil a baking sheet and set aside. 1. Cut the marinated tempeh in half and cut each half into three sticks. 2. In one medium-size bowl, place ½ cup of the Basil-Lemongrass Sauce; in

crumbly product. Cornmeal has a sweet flavor and adds a beautiful golden color to your culinary creations. Couscous—A tiny pellet of pasta made from semolina flour. Common in North African and Middle Eastern dishes. Daikon [DI-con]—A large, white Asian radish with a sweet, fresh flavor. Dates—These fruits provide a completely raw and unprocessed sweetener. There are many types of dates. We mostly use Medjool dates; they are a larger date that provides a sweet caramel taste. Soak dates

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