Alternative Vegan International Vegan Fare Straight from the Produce Aisle 2nd Edition by Dino Sarma Weierman ISBN 1604865083 9781604865080
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Product details:
ISBN 10: 1604865083
ISBN 13: 9781604865080
Author: Dino Sarma Weierman
“I want you to look at the recipes presented here and be as excited as a kid with a new toy. I want your heart to race, your mouth to water, and your pots and pans to sing to you as they bring together the elements of a good dining experience….” –From the Introduction
Tofu, seitan, tempeh, tofu, seitan, tempeh…. it seems like so many vegans rely on these products as meat substitutes. Isn’t it time to break out of the mold? Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, this cookbook showcases more than 100 fully vegan recipes, many of which have South Asian influences. With a jazz-style approach to cooking, it also discusses how to improvise cooking with simple ingredients and how to stock a kitchen to prepare simple and delicious vegan meals quickly. The recipes for mouth-watering dishes include one-pot meals–such as South-Indian Uppama and Chipotle Garlic Risotto along with Pakoras, Flautas, Bajji, Kashmiri Biriyani, Hummus Canapes, and No-Cheese Pizza. With new, improved recipes this updated edition also shows how to cook simply to let the flavor of fresh ingredients shine through.
Explore your inner chef and get cooking with Dino!
Alternative Vegan International Vegan Fare Straight from the Produce Aisle 2nd Table of contents:
Chapter 1: Vegan Pantry Staples
- Building a Vegan Pantry
- Essential Ingredients for Vegan Cooking
- Common Substitutes for Animal-Based Products
- Spices and Herbs from Around the World
Chapter 2: Vegan Basics & Techniques
- Mastering Vegan Cooking Techniques
- How to Cook with Tofu, Tempeh, and Seitan
- Basic Sauces and Dressings
- Vegan Baking Essentials
Chapter 3: Vegan Breakfasts from Around the World
- American-Inspired Breakfasts: Tofu Scramble & Pancakes
- Mexican Chilaquiles with Avocado & Salsa
- Indian-Inspired Chickpea Flour Scramble
- Mediterranean Breakfast Bowls with Falafel and Hummus
- Japanese Miso Soup with Rice and Vegetables
Chapter 4: Vibrant Vegan Soups and Stews
- Hearty American Chili with Beans & Vegan Sour Cream
- Italian Minestrone with Vegan Parmesan
- Middle Eastern Lentil Soup with Lemon and Spinach
- Thai Green Curry Soup with Tofu and Coconut Milk
- Moroccan Chickpea Stew with Dried Fruits and Spices
Chapter 5: Salads & Raw Vegan Dishes
- Classic Caesar Salad with Cashew Dressing
- Mediterranean Quinoa Salad with Olives and Hummus
- Asian Cabbage Slaw with Peanut Dressing
- Tropical Mango, Avocado, and Cucumber Salad
- Raw Vegan Sushi Rolls with Avocado and Cucumber
Chapter 6: Vegan Mains – Comfort Food and Street Eats
- Vegan BBQ Pulled “Pork” Sandwiches with Jackfruit
- Indian-Inspired Vegan “Butter” Chicken
- Mexican Tacos with Tempeh Chorizo
- Italian Lasagna with Tofu Ricotta and Marinara Sauce
- Thai Pad Thai with Peanut Sauce and Tofu
- Middle Eastern Falafel with Tahini Sauce
Chapter 7: Hearty Vegan Pasta Dishes
- Vegan Carbonara with Coconut Bacon and Cashew Cream
- Creamy Mushroom Stroganoff with Spiralized Zucchini
- Linguine with Vegan Pesto and Roasted Veggies
- Spaghetti Bolognese with Lentils and Marinara
- Stuffed Ravioli with Vegan Ricotta and Spinach
Chapter 8: Vegan Sandwiches and Wraps
- Classic Vegan BLT with Tempeh Bacon
- Vegan “Chicken” Salad with Chickpeas and Avocado
- Grilled Vegetable Wraps with Hummus and Spinach
- Vegan Philly Cheesesteak with Mushrooms and Onions
- Vietnamese Bánh Mì with Tofu and Pickled Vegetables
Chapter 9: Vegan Side Dishes
- Sweet Potato Fries with Smoky Paprika
- Crispy Roasted Brussels Sprouts with Balsamic Glaze
- Vegan Mac and Cheese with Cashew Sauce
- Sauteed Kale with Garlic and Lemon
- Roasted Garlic Mashed Cauliflower
Chapter 10: Vegan Desserts
- Chocolate Avocado Mousse
- Vegan Cheesecake with Cashew Cream and Berries
- Coconut Milk Rice Pudding with Cinnamon and Nutmeg
- Vegan Apple Crisp with Oat Topping
- Banana Bread with Walnuts and Maple Syrup
- Vegan Chocolate Chip Cookies
Chapter 11: International Vegan Dishes
- Indian-Inspired Chana Masala with Rice
- Mexican Vegan Pozole with Hominy and Tofu
- Middle Eastern Hummus and Pita Bread
- Japanese Vegan Ramen with Miso Broth
- Caribbean Jerk Tofu with Rice and Beans
- African-Inspired Peanut Stew with Sweet Potatoes
Chapter 12: Vegan Entertaining – Cooking for a Crowd
- Vegan Tacos with All the Fixings
- Stuffed Mushrooms with Vegan Cheese and Spinach
- Vegan Paella with Seasonal Veggies
- Vegan Mezze Platter with Hummus, Falafel, and Tabouli
- Vegan Pizza with a Variety of Toppings
- Vegan Sushi Rolls for a Party
Chapter 13: Vegan Baking & Sweets
- Vegan Cupcakes with Frosting and Fresh Berries
- Chocolate Chip Banana Bread
- Vegan Blueberry Muffins
- Raw Vegan Energy Balls with Dates and Nuts
- Vegan Pie with Seasonal Fruit Filling
Chapter 14: Drinks & Smoothies
- Vegan Smoothie Bowls with Fresh Fruit and Granola
- Green Detox Smoothie with Kale and Ginger
- Almond Milk Lattes and Iced Coffees
- Tropical Fruit Smoothie with Pineapple and Mango
- Homemade Almond Milk and Plant-Based Lattes
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