Discover the delicious delights of a vegan diet.
Pat Crocker's recipes capture the natural flavors at the very core of plant-based foods. This collection proves that a vegan diet can be rich, varied and delicious, responding to modern, sophisticated palates.
Using a rainbow of natural whole foods, these 250 recipes offer a wide range of combinations and a host of ideas for preparation. Some of the featured recipes are:
What elevates this book are the profiles of
150 fruits, vegetables, legumes, grains, nuts, soy foods, sea vegetables, herbs and flavorings, with data on their healing actions, uses and storage. These prescriptive vegan meals will have a positive impact on all of the body's major systems, from the cardiovascular to the immune.
The winning combination of delicious recipes and the extraordinary health benefits of a vegan diet delivers meals that will please non-vegetarians and vegans alike.
|Publisher:||Rose, Robert Incorporated|
|Product dimensions:||7.00(w) x 9.90(h) x 3.20(d)|
About the Author
Pat Crocker is a culinary herbalist and professional home economist. She is an award-winning author of six cookbooks,
Table of Contents
Table of Contents
Healthy Body Systems
Appetizers, Spreads and Dips, Pestos and Salsas
Soups, Salads and Sides
Casseroles, Stews and Curries
Baked, Roasted and Stir-Fried Vegetables
Pasta, Rice and Whole Grains
Beverages and Snacks
My goal in accepting the challenge of developing a strictly vegan recipe and resource book was to design recipes so good that everyone who enjoys food non-vegan and non-vegetarian cooks included would scramble to make and taste them.
As a creative food writer, culinary herbalist and cookbook author, I work with food and develop new recipes on a regular basis and I am always striving for tempting dishes that are bold, innovative, fresh and easy and above all deliriously delicious. It is a tall order for all cooks. For vegans, it can be overwhelming.
I am not a vegan. I am not even a strict vegetarian. I would characterize my eating style as flexitarian. That is, I enjoy organic fruits, vegetables, herbs and dairy products on a regular basis but include a small amount of organic lamb, chicken, beef and fish once or twice a week.
It doesn't necessarily take a strict vegan to develop fine vegan recipes. In my view, one needs to love food and have an intuitive understanding of how to create really good-tasting food before one can begin to work within the limits of a vegan regime. My recipes are based on honest ingredients with no "imitations." For example, I do not attempt a vegan angel food cake, because that beautifully light confection relies on a dozen egg whites for its very existence. Instead, I am pleased to present Spiced Apple Cake a dessert classic that happily satisfies vegan guidelines while finishing off a meal in style.
This book takes away the worry of trying to make non-vegan recipes work. That is because the dishes herein are not simply non-vegan recipes reworked. They are original recipes that hold the divineness of plant foods at their core. They are spanking new with a new perspective and a healthy respect for today's sophisticated palates. And they celebrate the very best of organic fruits,
herbs and vegetables.
Eat well Be well, Pat Crocker www.riversongherbals.com