Vegan Combo Pack

SKU: Vegan Combo Pack
Price:
$30.00

Qty: - +

 

Please note: Combo Packs are not available for any further discount to resale customers or Friends of PM.

Please also note - the PM potholder, the Anarchy symbol potholder and wok are not included in the combo pack.

This Vegan Books Combo includes:

Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic by Joy Tienzo

Mango & Mint: Arabian, Indian, and North African Inspired Vegan Cuisine by Nicky Garratt

Alternative Vegan: International Vegan Fare Straight from the Produce Aisle by Dino Sarma Weierman

Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic encourages you to savor the cooking process while crafting distinctive meals from fresh, flavorful ingredients. Enjoy comfortable favorites. Broaden your culinary horizons with internationally-inspired dishes. Share with friends and family, and create cuisine that allows people, animals, and the environment to fully thrive.

Cook, Eat, Thrive features dishes from both the everyday and the exotic, including:

• Buttermilk Biscuits with Southern Style Gravy

• Earl Grey Carrot Muffins

• Orange Cream Green Smoothie

• Palm Heart Ceviche

• Barbecue Ranch Salad

• Riz et Pois Rouges

• Raspberry Chèvre Salad with Champagne Vinaigrette

• Samosa Soup

• Tarte aux Poireaux et Pommes de Terre

• Mofongo with Cilantro Lime Gremolata

• Ras el Hanout Roasted Beets

• Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise

• Lavender Rice Pudding Brulee with Blueberries

• Peanut Butter Shortbread with Concord Grape Sorbet

See and hear author interviews, book reviews, and other news on Joy Tienzo's page HERE

Mango & Mint: Arabian, Indian, and North African Inspired Vegan Cuisine is a collection of favorite vegan dishes inspired by the foods of the Arab world, India, and North Africa. It follows the philosophy of a cuisine free of meat rather than one that emulates it. One common thread in these cuisines is that they can be prepared in a buffet style without a centerpiece (historically the kill from the hunt or domesticated herd).

Care has been taken to include sufficient recipes to build a complete buffet or a formal sit-down meal. Traditional recipes for familiar classics such as hummus or chana masala are enriched with tips and presentation ideas while established flavors and techniques are brought to bear on new combinations. This collection of recipes leans toward the flavorful with Arabic and North African creations such as Baba Ghanoush, Red Pepper Bulgur Salad, Spinach Pies, Harissa, Donuts in Syrup, and Indian favorites such as Apple Soup, Peanut Vada, Chana Masala with Green Chiles, and Mango Rice.

The recipes range from quick and easily created to relatively complex but requiring only basic equipment and rudimentary skill.

A section called “Ganging Up” has ideas and procedures for planning ahead and saving money by maximizing resources. This includes buying in season, getting the most out of a barbeque, freezing, cooking in batches, and creating vegetable stocks and base sauces.

 

The final section, “Recycled,” has recipes for normally discarded matter like watermelon rinds, leftovers, and wild plants.

See and hear author interviews, reviews, and other news on Nicky Garratt's page HERE

Alternative Vegan: International Vegan Fare Straight from the Produce Aisle takes a fresh, bold, and alternative approach to vegan cooking without the traditional substitutes of Tofu, seitan, tempeh, tofu, seitan, tempeh. 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.

See and hear author's interviews, reviews, and other news on the Dino Sarma Weierman's page HERE

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