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This is the edition with a publication date of 2/15/2012.
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Who wouldn't want a scrumptious, healthy, all-veggie meal that's ready to eat as soon as you walk in the door? In today's hustle-and-bustle world, it can be difficult to find the time to create meatless dishes that don't take hours to prepare. But with this cookbook, you'll find simple, satisfying recipes for hundreds of meals, including: Spicy Seitan Buffalo Strips Vegan Spinach and Artichoke Dip Citrusy Beets Slow-Roasted Garlic and Tomato Sauce Peanut Butter Cake Complete with an array of vegan options and substitutions, this versatile cookbook has everything you need to create healthy, delicious meals--without spending the day in the kitchen!
Amy Snyder worked at the vegetarian restaurant Real Food Daily in Los Angeles and Georgia's famous meat-free restaurant The Grit. She writes The VegCooking Biog, which receives more than 50,000 visits per month. Most of her nearly 500 unique blog posts contain a vegan recipe and story created by Amy along with photographs that she takes in her home kitchen. She lives in Atlanta, GA. Justin Snyder has worked in kitchens professionally for the past sixteen years. As a longtime vegetarian, Justin believes in creating simple, delicious meals that allow each ingredient to shine. His work has led him to many great kitchens in the south, including East West Bistro, Harry Bissett's, and The Grit. Justin lives in and currently works as a saut chef in Atlanta, GA.
Table of Contents
|An Introduction to Slow Cookers and Vegetarianism||p. 9|
|Why Slow Cookers?||p. 10|
|Slow Cooking Tips and Tricks||p. 11|
|Adapting Recipes for Your Slow Cooker||p. 12|
|Vegetarian 101||p. 13|
|Vegetarian Nutrition||p. 14|
|Adapting Recipes for Your Vegetarian Diet||p. 16|
|Appetizers and Snacks||p. 19|
|Rice and Grains||p. 143|
|Glossary of Terms and Ingredients||p. 289|
|Internet Resources||p. 293|
|Standard U.S./Metric Measurement Conversions||p. 295|
|Table of Contents provided by Ingram. All Rights Reserved.|