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Is Your Kitchen a PlantPure Kitchen?
The grassroots plant-based nutrition movement inspired by the film PlantPure Nation has helped foster a growing community of whole food, plant-based eaters. Key to its success has been the PlantPure Director of Culinary Education Kim Campbell's inspiring and delicious recipes. In 2015, her cookbook, The PlantPure Nation Cookbook, helped change the way people view the food they put in their bodies. Now, Campbell is back with even more inventive recipes bursting with flavor in The PlantPure Kitchen.
Campbell builds on favorites from her last cookbook, turning recipes like the Creamy African Stew into tasty African Wraps, and shares tons of new recipes that will turn any plant-based eater into a chef with ease. With compassion for the challenges of following a plant-pure diet, Campbell lends advice about the best natural sweeteners, the most useful kitchen tools for plant-based cooking, vegan-friendly substitutions for making recipes gluten-free, and a whole lot more.
Whether you are new to the lifestyle or looking to expand your own recipe repertoire, The PlantPure Kitchen makes committing to your health through eating plant-based exciting, accessible, and easy!
From dips and spreads, like Crockpot Apple Butter, to classic dinners, like Welsh Rarebit, The PlantPure Kitchen's recipes will inspire you to lead a more plant-pure life.
Recipes include:
Strawberry Rhubarb Streusel Muffins
Asian Noodle Salad
Southwestern Chili Mac
Potato-Crusted Mushroom Quiche
Welsh Rarebit
Slow Cooker Jackfruit Tacos
Hot Fudge Sundae Cake
Featuring a foreword by T. Colin Campbell, coauthor of the groundbreaking national bestseller The China Study, this book will become a kitchen staple for PlantPure veterans and newcomers alike.
The grassroots plant-based nutrition movement inspired by the film PlantPure Nation has helped foster a growing community of whole food, plant-based eaters. Key to its success has been the PlantPure Director of Culinary Education Kim Campbell's inspiring and delicious recipes. In 2015, her cookbook, The PlantPure Nation Cookbook, helped change the way people view the food they put in their bodies. Now, Campbell is back with even more inventive recipes bursting with flavor in The PlantPure Kitchen.
Campbell builds on favorites from her last cookbook, turning recipes like the Creamy African Stew into tasty African Wraps, and shares tons of new recipes that will turn any plant-based eater into a chef with ease. With compassion for the challenges of following a plant-pure diet, Campbell lends advice about the best natural sweeteners, the most useful kitchen tools for plant-based cooking, vegan-friendly substitutions for making recipes gluten-free, and a whole lot more.
Whether you are new to the lifestyle or looking to expand your own recipe repertoire, The PlantPure Kitchen makes committing to your health through eating plant-based exciting, accessible, and easy!
From dips and spreads, like Crockpot Apple Butter, to classic dinners, like Welsh Rarebit, The PlantPure Kitchen's recipes will inspire you to lead a more plant-pure life.
Recipes include:
Strawberry Rhubarb Streusel Muffins
Asian Noodle Salad
Southwestern Chili Mac
Potato-Crusted Mushroom Quiche
Welsh Rarebit
Slow Cooker Jackfruit Tacos
Hot Fudge Sundae Cake
Featuring a foreword by T. Colin Campbell, coauthor of the groundbreaking national bestseller The China Study, this book will become a kitchen staple for PlantPure veterans and newcomers alike.
Is Your Kitchen a PlantPure Kitchen?
The grassroots plant-based nutrition movement inspired by the film PlantPure Nation has helped foster a growing community of whole food, plant-based eaters. Key to its success has been the PlantPure Director of Culinary Education Kim Campbell's inspiring and delicious recipes. In 2015, her cookbook, The PlantPure Nation Cookbook, helped change the way people view the food they put in their bodies. Now, Campbell is back with even more inventive recipes bursting with flavor in The PlantPure Kitchen.
Campbell builds on favorites from her last cookbook, turning recipes like the Creamy African Stew into tasty African Wraps, and shares tons of new recipes that will turn any plant-based eater into a chef with ease. With compassion for the challenges of following a plant-pure diet, Campbell lends advice about the best natural sweeteners, the most useful kitchen tools for plant-based cooking, vegan-friendly substitutions for making recipes gluten-free, and a whole lot more.
Whether you are new to the lifestyle or looking to expand your own recipe repertoire, The PlantPure Kitchen makes committing to your health through eating plant-based exciting, accessible, and easy!
From dips and spreads, like Crockpot Apple Butter, to classic dinners, like Welsh Rarebit, The PlantPure Kitchen's recipes will inspire you to lead a more plant-pure life.
Recipes include:
Strawberry Rhubarb Streusel Muffins
Asian Noodle Salad
Southwestern Chili Mac
Potato-Crusted Mushroom Quiche
Welsh Rarebit
Slow Cooker Jackfruit Tacos
Hot Fudge Sundae Cake
Featuring a foreword by T. Colin Campbell, coauthor of the groundbreaking national bestseller The China Study, this book will become a kitchen staple for PlantPure veterans and newcomers alike.
The grassroots plant-based nutrition movement inspired by the film PlantPure Nation has helped foster a growing community of whole food, plant-based eaters. Key to its success has been the PlantPure Director of Culinary Education Kim Campbell's inspiring and delicious recipes. In 2015, her cookbook, The PlantPure Nation Cookbook, helped change the way people view the food they put in their bodies. Now, Campbell is back with even more inventive recipes bursting with flavor in The PlantPure Kitchen.
Campbell builds on favorites from her last cookbook, turning recipes like the Creamy African Stew into tasty African Wraps, and shares tons of new recipes that will turn any plant-based eater into a chef with ease. With compassion for the challenges of following a plant-pure diet, Campbell lends advice about the best natural sweeteners, the most useful kitchen tools for plant-based cooking, vegan-friendly substitutions for making recipes gluten-free, and a whole lot more.
Whether you are new to the lifestyle or looking to expand your own recipe repertoire, The PlantPure Kitchen makes committing to your health through eating plant-based exciting, accessible, and easy!
From dips and spreads, like Crockpot Apple Butter, to classic dinners, like Welsh Rarebit, The PlantPure Kitchen's recipes will inspire you to lead a more plant-pure life.
Recipes include:
Strawberry Rhubarb Streusel Muffins
Asian Noodle Salad
Southwestern Chili Mac
Potato-Crusted Mushroom Quiche
Welsh Rarebit
Slow Cooker Jackfruit Tacos
Hot Fudge Sundae Cake
Featuring a foreword by T. Colin Campbell, coauthor of the groundbreaking national bestseller The China Study, this book will become a kitchen staple for PlantPure veterans and newcomers alike.
Über den Autor
Kim Campbell is the author of the PlantPure Nation and the PlantPure Kitchen cookbooks. She developed more than 250 delicious whole food plant-based recipes using no processed oils. Kim is also the Director of Culinary Education and Development at PlantPure, where she helps to develop new food products and deliver educational programming.
Kim graduated from Cornell University with a BS in Human Service Studies and a concentration in Nutrition and Child Development. She taught in elementary and middle school classrooms for over 10 years. Her passion has always been nutrition education for children, families, and adults. Kim has been a plant-based cook for more than 35 years cooking for her family and friends. Her love of culinary goes back to her early childhood growing up in a large traditional family. Kim is gifted at creating traditional American cuisine using 100% accessible plant-based ingredients. She builds flavors and textures that are familiar to most people, helping to make the transition to plant-based diet easier for people.
For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. His legacy, the China Study, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant years of peer-reviewed research funding and authored more than 300 research papers. The China Study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.
Kim graduated from Cornell University with a BS in Human Service Studies and a concentration in Nutrition and Child Development. She taught in elementary and middle school classrooms for over 10 years. Her passion has always been nutrition education for children, families, and adults. Kim has been a plant-based cook for more than 35 years cooking for her family and friends. Her love of culinary goes back to her early childhood growing up in a large traditional family. Kim is gifted at creating traditional American cuisine using 100% accessible plant-based ingredients. She builds flavors and textures that are familiar to most people, helping to make the transition to plant-based diet easier for people.
For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. His legacy, the China Study, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant years of peer-reviewed research funding and authored more than 300 research papers. The China Study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.
Inhaltsverzeichnis
Foreword
Introduction
Getting Started
Plant-Based Pantry Items for the Beginner
Your Guide to Unfamiliar Plant-Based Ingredients
Kitchen Tools and Gadgets
Everyday Plant-Based Substitutions
Gluten-Free Alternatives
Meal Planning and Organization
Storing Fruits and Vegetables
Money-Saving Shopping Tips
Decoding Food Labels
Oh, Nuts! by T. Colin Campbell
Breakfast
Don't Confine Yourself to "Breakfast Foods”
Should We Avoid or Limit Soy Products?
Almond or Cashew Milk
Chia Seed Pudding
Mason Jar Oatmeal Breakfast
Chai Quinoa Porridge
Overnight Steel-Cut Oatmeal
Pumpkin Porridge
Lemon Poppy Seed Pancakes
Blueberry Corncakes
Little Chickpea Omelets
Morning Breakfast Potatoes
Breads
Ancient Grains
Blending and Baking: Some Thoughts on Breads and Smoothies
Beer Bread
Nutty No-Knead Spelt Bread
Rosemary Garlic Bread
Cranberry-Orange Nut Bread
Pumpkin Raisin Bread
Ginger Yeast Bread
Oatmeal Raisin Muffins
Strawberry Rhubarb Streusel Muffins
Sandwiches, Wraps, and Burgers
Plant-Based Lunch Boxes
Teriyaki Tempeh Sandwiches
Toasted Cheez Sandwiches
Portobello Mushroom Sandwiches
African Wraps
Raw Collard Wraps
Carrot Dogs
Beet Burgers
Green Garden Burgers
Sweet Peanut Burgers
Veggie Burger Formula
Dressings and Sauces
Swapping the Salt
How to Store Your Dressings and Sauces
Blue Cheez Dressing
Caesar Dressing
Carrot Ginger Dressing
Cilantro-Lime Dressing
Creamy Mustard Dressing
Creamy Ranch Dressing
Orange Tahini Dressing
Thai Dressing
Tofu Cashew Mayonnaise
Nut-Free Mayonnaise
Creamy Horseradish Sauce
Enchilada Sauce
Hoisin Sauce
Hollandaise Sauce
Sweet BBQ Sauce
Salads
Local, Organic, or Both?
Weekend Veggie Prep
Artichoke and White Bean Salad
Asian Coleslaw
Asian Noodle Salad
Avocado-Mango Salad
Black Rice Salad with Garden Vegetables
Curly Raw Salad
Kale Power Salad
Mayan Salad
Roasted Sweet Potato and Kale Salad
Spicy Buffalo Pasta Salad
Sweet Chili Broccoli Salad
Vibrant Greens and Beet Salad
Warm German Potato Salad
Appetizers, Dips, and Spreads
Think Outside the Snack Box
Asparagus Roll-Ups
Deviled Mushrooms
Whole-Grain Crackers
Buffalo-Style Hummus
Carrot Hummus
Layered Taco Salad Dip
Mango Salsa
Homemade Vegan Cheese
Spicy Nacho Sauce
Walnut Pesto
Slow Cooker Apple Butter
Soups and Stews
Instant Pot
Cream of Broccoli Soup
Creamy White Bean Soup
Easy Black Bean Soup
Green Curry Coconut Soup
Pumpkin Soup
Mushroom Corn Chowder
Classic Red Chili
Lentil Stew
Moroccan Stew
Vegetable Chickpea Stew
Entrées
Mindful Eating and Cooking
Asian Stewed Tofu
Aztec Quinoa
Bourbon Mushrooms
Carrot Loaf
Creole Red Beans and Rice
Fishless Fillets
Indian Red Lentil Dahl
Japanese Curried Vegetables
Malai Kofta (Veggie Balls and Curry Sauce)
Pad Thai
Pasta with White Bean Basil Sauce
Peanutty Greens and Tofu
Potato-Crusted Mushroom Quiche
Potato Veggie Enchiladas
Scalloped Potatoes
Shepherd's Pie
Slow Cooker Jackfruit Tacos
Smoky Beans
Southwestern Chili Mac
Spicy Tahini Stir-Fry
Stuffed Acorn Squash
Stuffed Bell Peppers
Stuffed Cabbage
Sweet Mayan Lasagna
Sweet Potato Moussaka
Vegetable Stew with Dumplings
Welsh Rarebit
Sides
Plant-Based Holidays
Chopped Sweet and Sour Brussels Sprouts
Mustard-Glazed Potatoes and Kale
Collard Ribbons
Smashed Cauliflower
Cranberry-Date Relish
Polenta Fries
Baked Salt and Vinegar Fries
Breaded Onion Rings
Holiday Stuffing
Baked Holiday Sweet Potato Casserole
Scalloped Corn
Desserts
Is One Sugar Best?
Baked Bananas
Blueberry Cobbler
Grandma's Rhubarb Sauce
Hot Fudge Sundae Cake
Raspberry Jam Bars
Chickpea Chocolate Chip Cookies
Oatmeal Raisin Mookies
Mom's Refrigerated Chocolate Pie
No-Bake Pie Crust
Mango-Coconut Pudding
Frozen Grapes
Berry-Banana Ice Cream
Pudding Pops
Strawberry-Banana Smoothie Pops
Recipe Index
Acknowledgements
About the Authors
Introduction
Getting Started
Plant-Based Pantry Items for the Beginner
Your Guide to Unfamiliar Plant-Based Ingredients
Kitchen Tools and Gadgets
Everyday Plant-Based Substitutions
Gluten-Free Alternatives
Meal Planning and Organization
Storing Fruits and Vegetables
Money-Saving Shopping Tips
Decoding Food Labels
Oh, Nuts! by T. Colin Campbell
Breakfast
Don't Confine Yourself to "Breakfast Foods”
Should We Avoid or Limit Soy Products?
Almond or Cashew Milk
Chia Seed Pudding
Mason Jar Oatmeal Breakfast
Chai Quinoa Porridge
Overnight Steel-Cut Oatmeal
Pumpkin Porridge
Lemon Poppy Seed Pancakes
Blueberry Corncakes
Little Chickpea Omelets
Morning Breakfast Potatoes
Breads
Ancient Grains
Blending and Baking: Some Thoughts on Breads and Smoothies
Beer Bread
Nutty No-Knead Spelt Bread
Rosemary Garlic Bread
Cranberry-Orange Nut Bread
Pumpkin Raisin Bread
Ginger Yeast Bread
Oatmeal Raisin Muffins
Strawberry Rhubarb Streusel Muffins
Sandwiches, Wraps, and Burgers
Plant-Based Lunch Boxes
Teriyaki Tempeh Sandwiches
Toasted Cheez Sandwiches
Portobello Mushroom Sandwiches
African Wraps
Raw Collard Wraps
Carrot Dogs
Beet Burgers
Green Garden Burgers
Sweet Peanut Burgers
Veggie Burger Formula
Dressings and Sauces
Swapping the Salt
How to Store Your Dressings and Sauces
Blue Cheez Dressing
Caesar Dressing
Carrot Ginger Dressing
Cilantro-Lime Dressing
Creamy Mustard Dressing
Creamy Ranch Dressing
Orange Tahini Dressing
Thai Dressing
Tofu Cashew Mayonnaise
Nut-Free Mayonnaise
Creamy Horseradish Sauce
Enchilada Sauce
Hoisin Sauce
Hollandaise Sauce
Sweet BBQ Sauce
Salads
Local, Organic, or Both?
Weekend Veggie Prep
Artichoke and White Bean Salad
Asian Coleslaw
Asian Noodle Salad
Avocado-Mango Salad
Black Rice Salad with Garden Vegetables
Curly Raw Salad
Kale Power Salad
Mayan Salad
Roasted Sweet Potato and Kale Salad
Spicy Buffalo Pasta Salad
Sweet Chili Broccoli Salad
Vibrant Greens and Beet Salad
Warm German Potato Salad
Appetizers, Dips, and Spreads
Think Outside the Snack Box
Asparagus Roll-Ups
Deviled Mushrooms
Whole-Grain Crackers
Buffalo-Style Hummus
Carrot Hummus
Layered Taco Salad Dip
Mango Salsa
Homemade Vegan Cheese
Spicy Nacho Sauce
Walnut Pesto
Slow Cooker Apple Butter
Soups and Stews
Instant Pot
Cream of Broccoli Soup
Creamy White Bean Soup
Easy Black Bean Soup
Green Curry Coconut Soup
Pumpkin Soup
Mushroom Corn Chowder
Classic Red Chili
Lentil Stew
Moroccan Stew
Vegetable Chickpea Stew
Entrées
Mindful Eating and Cooking
Asian Stewed Tofu
Aztec Quinoa
Bourbon Mushrooms
Carrot Loaf
Creole Red Beans and Rice
Fishless Fillets
Indian Red Lentil Dahl
Japanese Curried Vegetables
Malai Kofta (Veggie Balls and Curry Sauce)
Pad Thai
Pasta with White Bean Basil Sauce
Peanutty Greens and Tofu
Potato-Crusted Mushroom Quiche
Potato Veggie Enchiladas
Scalloped Potatoes
Shepherd's Pie
Slow Cooker Jackfruit Tacos
Smoky Beans
Southwestern Chili Mac
Spicy Tahini Stir-Fry
Stuffed Acorn Squash
Stuffed Bell Peppers
Stuffed Cabbage
Sweet Mayan Lasagna
Sweet Potato Moussaka
Vegetable Stew with Dumplings
Welsh Rarebit
Sides
Plant-Based Holidays
Chopped Sweet and Sour Brussels Sprouts
Mustard-Glazed Potatoes and Kale
Collard Ribbons
Smashed Cauliflower
Cranberry-Date Relish
Polenta Fries
Baked Salt and Vinegar Fries
Breaded Onion Rings
Holiday Stuffing
Baked Holiday Sweet Potato Casserole
Scalloped Corn
Desserts
Is One Sugar Best?
Baked Bananas
Blueberry Cobbler
Grandma's Rhubarb Sauce
Hot Fudge Sundae Cake
Raspberry Jam Bars
Chickpea Chocolate Chip Cookies
Oatmeal Raisin Mookies
Mom's Refrigerated Chocolate Pie
No-Bake Pie Crust
Mango-Coconut Pudding
Frozen Grapes
Berry-Banana Ice Cream
Pudding Pops
Strawberry-Banana Smoothie Pops
Recipe Index
Acknowledgements
About the Authors
Details
| Erscheinungsjahr: | 2017 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Taschenbuch |
| ISBN-13: | 9781944648343 |
| ISBN-10: | 1944648348 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Campbell, Kim |
| Hersteller: | Benbella Books |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 228 x 177 x 17 mm |
| Von/Mit: | Kim Campbell |
| Erscheinungsdatum: | 24.01.2017 |
| Gewicht: | 0,634 kg |
Über den Autor
Kim Campbell is the author of the PlantPure Nation and the PlantPure Kitchen cookbooks. She developed more than 250 delicious whole food plant-based recipes using no processed oils. Kim is also the Director of Culinary Education and Development at PlantPure, where she helps to develop new food products and deliver educational programming.
Kim graduated from Cornell University with a BS in Human Service Studies and a concentration in Nutrition and Child Development. She taught in elementary and middle school classrooms for over 10 years. Her passion has always been nutrition education for children, families, and adults. Kim has been a plant-based cook for more than 35 years cooking for her family and friends. Her love of culinary goes back to her early childhood growing up in a large traditional family. Kim is gifted at creating traditional American cuisine using 100% accessible plant-based ingredients. She builds flavors and textures that are familiar to most people, helping to make the transition to plant-based diet easier for people.
For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. His legacy, the China Study, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant years of peer-reviewed research funding and authored more than 300 research papers. The China Study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.
Kim graduated from Cornell University with a BS in Human Service Studies and a concentration in Nutrition and Child Development. She taught in elementary and middle school classrooms for over 10 years. Her passion has always been nutrition education for children, families, and adults. Kim has been a plant-based cook for more than 35 years cooking for her family and friends. Her love of culinary goes back to her early childhood growing up in a large traditional family. Kim is gifted at creating traditional American cuisine using 100% accessible plant-based ingredients. She builds flavors and textures that are familiar to most people, helping to make the transition to plant-based diet easier for people.
For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. His legacy, the China Study, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant years of peer-reviewed research funding and authored more than 300 research papers. The China Study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.
Inhaltsverzeichnis
Foreword
Introduction
Getting Started
Plant-Based Pantry Items for the Beginner
Your Guide to Unfamiliar Plant-Based Ingredients
Kitchen Tools and Gadgets
Everyday Plant-Based Substitutions
Gluten-Free Alternatives
Meal Planning and Organization
Storing Fruits and Vegetables
Money-Saving Shopping Tips
Decoding Food Labels
Oh, Nuts! by T. Colin Campbell
Breakfast
Don't Confine Yourself to "Breakfast Foods”
Should We Avoid or Limit Soy Products?
Almond or Cashew Milk
Chia Seed Pudding
Mason Jar Oatmeal Breakfast
Chai Quinoa Porridge
Overnight Steel-Cut Oatmeal
Pumpkin Porridge
Lemon Poppy Seed Pancakes
Blueberry Corncakes
Little Chickpea Omelets
Morning Breakfast Potatoes
Breads
Ancient Grains
Blending and Baking: Some Thoughts on Breads and Smoothies
Beer Bread
Nutty No-Knead Spelt Bread
Rosemary Garlic Bread
Cranberry-Orange Nut Bread
Pumpkin Raisin Bread
Ginger Yeast Bread
Oatmeal Raisin Muffins
Strawberry Rhubarb Streusel Muffins
Sandwiches, Wraps, and Burgers
Plant-Based Lunch Boxes
Teriyaki Tempeh Sandwiches
Toasted Cheez Sandwiches
Portobello Mushroom Sandwiches
African Wraps
Raw Collard Wraps
Carrot Dogs
Beet Burgers
Green Garden Burgers
Sweet Peanut Burgers
Veggie Burger Formula
Dressings and Sauces
Swapping the Salt
How to Store Your Dressings and Sauces
Blue Cheez Dressing
Caesar Dressing
Carrot Ginger Dressing
Cilantro-Lime Dressing
Creamy Mustard Dressing
Creamy Ranch Dressing
Orange Tahini Dressing
Thai Dressing
Tofu Cashew Mayonnaise
Nut-Free Mayonnaise
Creamy Horseradish Sauce
Enchilada Sauce
Hoisin Sauce
Hollandaise Sauce
Sweet BBQ Sauce
Salads
Local, Organic, or Both?
Weekend Veggie Prep
Artichoke and White Bean Salad
Asian Coleslaw
Asian Noodle Salad
Avocado-Mango Salad
Black Rice Salad with Garden Vegetables
Curly Raw Salad
Kale Power Salad
Mayan Salad
Roasted Sweet Potato and Kale Salad
Spicy Buffalo Pasta Salad
Sweet Chili Broccoli Salad
Vibrant Greens and Beet Salad
Warm German Potato Salad
Appetizers, Dips, and Spreads
Think Outside the Snack Box
Asparagus Roll-Ups
Deviled Mushrooms
Whole-Grain Crackers
Buffalo-Style Hummus
Carrot Hummus
Layered Taco Salad Dip
Mango Salsa
Homemade Vegan Cheese
Spicy Nacho Sauce
Walnut Pesto
Slow Cooker Apple Butter
Soups and Stews
Instant Pot
Cream of Broccoli Soup
Creamy White Bean Soup
Easy Black Bean Soup
Green Curry Coconut Soup
Pumpkin Soup
Mushroom Corn Chowder
Classic Red Chili
Lentil Stew
Moroccan Stew
Vegetable Chickpea Stew
Entrées
Mindful Eating and Cooking
Asian Stewed Tofu
Aztec Quinoa
Bourbon Mushrooms
Carrot Loaf
Creole Red Beans and Rice
Fishless Fillets
Indian Red Lentil Dahl
Japanese Curried Vegetables
Malai Kofta (Veggie Balls and Curry Sauce)
Pad Thai
Pasta with White Bean Basil Sauce
Peanutty Greens and Tofu
Potato-Crusted Mushroom Quiche
Potato Veggie Enchiladas
Scalloped Potatoes
Shepherd's Pie
Slow Cooker Jackfruit Tacos
Smoky Beans
Southwestern Chili Mac
Spicy Tahini Stir-Fry
Stuffed Acorn Squash
Stuffed Bell Peppers
Stuffed Cabbage
Sweet Mayan Lasagna
Sweet Potato Moussaka
Vegetable Stew with Dumplings
Welsh Rarebit
Sides
Plant-Based Holidays
Chopped Sweet and Sour Brussels Sprouts
Mustard-Glazed Potatoes and Kale
Collard Ribbons
Smashed Cauliflower
Cranberry-Date Relish
Polenta Fries
Baked Salt and Vinegar Fries
Breaded Onion Rings
Holiday Stuffing
Baked Holiday Sweet Potato Casserole
Scalloped Corn
Desserts
Is One Sugar Best?
Baked Bananas
Blueberry Cobbler
Grandma's Rhubarb Sauce
Hot Fudge Sundae Cake
Raspberry Jam Bars
Chickpea Chocolate Chip Cookies
Oatmeal Raisin Mookies
Mom's Refrigerated Chocolate Pie
No-Bake Pie Crust
Mango-Coconut Pudding
Frozen Grapes
Berry-Banana Ice Cream
Pudding Pops
Strawberry-Banana Smoothie Pops
Recipe Index
Acknowledgements
About the Authors
Introduction
Getting Started
Plant-Based Pantry Items for the Beginner
Your Guide to Unfamiliar Plant-Based Ingredients
Kitchen Tools and Gadgets
Everyday Plant-Based Substitutions
Gluten-Free Alternatives
Meal Planning and Organization
Storing Fruits and Vegetables
Money-Saving Shopping Tips
Decoding Food Labels
Oh, Nuts! by T. Colin Campbell
Breakfast
Don't Confine Yourself to "Breakfast Foods”
Should We Avoid or Limit Soy Products?
Almond or Cashew Milk
Chia Seed Pudding
Mason Jar Oatmeal Breakfast
Chai Quinoa Porridge
Overnight Steel-Cut Oatmeal
Pumpkin Porridge
Lemon Poppy Seed Pancakes
Blueberry Corncakes
Little Chickpea Omelets
Morning Breakfast Potatoes
Breads
Ancient Grains
Blending and Baking: Some Thoughts on Breads and Smoothies
Beer Bread
Nutty No-Knead Spelt Bread
Rosemary Garlic Bread
Cranberry-Orange Nut Bread
Pumpkin Raisin Bread
Ginger Yeast Bread
Oatmeal Raisin Muffins
Strawberry Rhubarb Streusel Muffins
Sandwiches, Wraps, and Burgers
Plant-Based Lunch Boxes
Teriyaki Tempeh Sandwiches
Toasted Cheez Sandwiches
Portobello Mushroom Sandwiches
African Wraps
Raw Collard Wraps
Carrot Dogs
Beet Burgers
Green Garden Burgers
Sweet Peanut Burgers
Veggie Burger Formula
Dressings and Sauces
Swapping the Salt
How to Store Your Dressings and Sauces
Blue Cheez Dressing
Caesar Dressing
Carrot Ginger Dressing
Cilantro-Lime Dressing
Creamy Mustard Dressing
Creamy Ranch Dressing
Orange Tahini Dressing
Thai Dressing
Tofu Cashew Mayonnaise
Nut-Free Mayonnaise
Creamy Horseradish Sauce
Enchilada Sauce
Hoisin Sauce
Hollandaise Sauce
Sweet BBQ Sauce
Salads
Local, Organic, or Both?
Weekend Veggie Prep
Artichoke and White Bean Salad
Asian Coleslaw
Asian Noodle Salad
Avocado-Mango Salad
Black Rice Salad with Garden Vegetables
Curly Raw Salad
Kale Power Salad
Mayan Salad
Roasted Sweet Potato and Kale Salad
Spicy Buffalo Pasta Salad
Sweet Chili Broccoli Salad
Vibrant Greens and Beet Salad
Warm German Potato Salad
Appetizers, Dips, and Spreads
Think Outside the Snack Box
Asparagus Roll-Ups
Deviled Mushrooms
Whole-Grain Crackers
Buffalo-Style Hummus
Carrot Hummus
Layered Taco Salad Dip
Mango Salsa
Homemade Vegan Cheese
Spicy Nacho Sauce
Walnut Pesto
Slow Cooker Apple Butter
Soups and Stews
Instant Pot
Cream of Broccoli Soup
Creamy White Bean Soup
Easy Black Bean Soup
Green Curry Coconut Soup
Pumpkin Soup
Mushroom Corn Chowder
Classic Red Chili
Lentil Stew
Moroccan Stew
Vegetable Chickpea Stew
Entrées
Mindful Eating and Cooking
Asian Stewed Tofu
Aztec Quinoa
Bourbon Mushrooms
Carrot Loaf
Creole Red Beans and Rice
Fishless Fillets
Indian Red Lentil Dahl
Japanese Curried Vegetables
Malai Kofta (Veggie Balls and Curry Sauce)
Pad Thai
Pasta with White Bean Basil Sauce
Peanutty Greens and Tofu
Potato-Crusted Mushroom Quiche
Potato Veggie Enchiladas
Scalloped Potatoes
Shepherd's Pie
Slow Cooker Jackfruit Tacos
Smoky Beans
Southwestern Chili Mac
Spicy Tahini Stir-Fry
Stuffed Acorn Squash
Stuffed Bell Peppers
Stuffed Cabbage
Sweet Mayan Lasagna
Sweet Potato Moussaka
Vegetable Stew with Dumplings
Welsh Rarebit
Sides
Plant-Based Holidays
Chopped Sweet and Sour Brussels Sprouts
Mustard-Glazed Potatoes and Kale
Collard Ribbons
Smashed Cauliflower
Cranberry-Date Relish
Polenta Fries
Baked Salt and Vinegar Fries
Breaded Onion Rings
Holiday Stuffing
Baked Holiday Sweet Potato Casserole
Scalloped Corn
Desserts
Is One Sugar Best?
Baked Bananas
Blueberry Cobbler
Grandma's Rhubarb Sauce
Hot Fudge Sundae Cake
Raspberry Jam Bars
Chickpea Chocolate Chip Cookies
Oatmeal Raisin Mookies
Mom's Refrigerated Chocolate Pie
No-Bake Pie Crust
Mango-Coconut Pudding
Frozen Grapes
Berry-Banana Ice Cream
Pudding Pops
Strawberry-Banana Smoothie Pops
Recipe Index
Acknowledgements
About the Authors
Details
| Erscheinungsjahr: | 2017 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Gesunde & schlanke Küche |
| Medium: | Taschenbuch |
| ISBN-13: | 9781944648343 |
| ISBN-10: | 1944648348 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Campbell, Kim |
| Hersteller: | Benbella Books |
| Verantwortliche Person für die EU: | preigu, Ansas Meyer, Lengericher Landstr. 19, D-49078 Osnabrück, mail@preigu.de |
| Maße: | 228 x 177 x 17 mm |
| Von/Mit: | Kim Campbell |
| Erscheinungsdatum: | 24.01.2017 |
| Gewicht: | 0,634 kg |
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