Vegans Can't Eat Anything! : Vegans Can't Eat Anything!

by Greenall, Catherine

• ISBN13: 9781452003702
• ISBN10: 145200370X
• Format: Paperback
• Copyright: 2010-04-13
• Publisher: Textstream

Summary

The cookbook you've been waiting for. Easy to follow recipes for healthier meat-free food, mostly made from local organic ingredients. The author recognises the challenges sometimes experienced in catering for vegans and so decided to share her own recipes. These include versions of regional dishes from her native Lancashire, dishes encountered in her travels and some she invented for herself. The titles of the book and chapters originate from what some restaurants actually said when asked for their vegan options. Whether you are vegan or vegetarian, or just want to eat more healthily for some meals, we are confident you will enjoy the dishes in this book. Glossy, colour illustrations of selected dishes are included on the cover.

Excerpts

Acclaim for Vegans Can't Eat Anything!
Vegans can't eat anything - that is a common misconception. What is left? What on earth can you eat? the pictures look lovely! It's doing interesting things with fruit and vegetables...being creative and inventive with your food.
BBC Radio Manchester interview
So, as Cathy gave a short talk about the book, ignoring the friendly heckler asking if there was any bacon on the menu, I made my way over to the assorted tasters, tucking into mini roasted vegetable pizzas, nut rolls and Aloo Tikka Yums, which comprised tasty vegetables cooked with Indian spices, wrapped in filo pastry... one guest Molly, aged eleven, described it as the best pizza and tucked into another.. Cathy's book is packed with ideas for those who are interested in vegetarian and vegan dishes, but also for anyone who wants to boost their diet and their immune system, with some incredibly healthy recipes ideas.
Lancashire Life at the book launch for 'Vegans Can't Eat Anything!' Glasshouse Restaurant, Farmers Arms, Bispham.
The first thing that impressed me was the availability of the ingredients used. I found them to be easily accessible which is great as sometimes more obscure items are difficult to get hold of. Sometimes a recipe will be overlooked because one or two things are missing. The step by step instructions are also very well written and easy to follow, helping to avoid mistakes and disasters. The photos are very appetising and really make you want to make the food...the recipes will appeal not just to vegans/vegetarians but to all people who appreciate fine food. Altogether an entertaining and useful book that would be an asset to anyone's collection.
Mark Bateman, Vegan Society Merseyside
Catherine has written a cookbook that really challenges the notion that vegan cooking is dull. There are plenty of exciting recipes to make from simple teatime meals to gourmet evening meals to impress your guests. The recipes in the book are an interesting mix of international cuisine and also some traditional Lancashire dishes which is Catherine's home county. This cookbook contains recipes which will be enjoyed by vegans and non-vegans alike.
Wrexham Veggies (www.wrexhamveg.org)
The funny perceptions of non-Vegans are pretty laughable at times, but this great author, Catherine Greenall decided to take it an spin it into a fabulous book of vegan recipes.
easyvegetarianrecipes.spifty.com
This is a collection of Catherine's own recipes, and there is a good, well balanced selection with standard recipes such as Lentil Cottage Pie through to the more unusual and intriguing, including Beer Battered Beetroot!
Vegan Village
Chapter 2: 'Sorry, the Vegetable Soup's got Cream in' Appetising Starters & Snacks
Why do they do that? I mean, make a perfectly healthy fresh vegetable soup and then gunk it up with cream? Do even omnivores like their soup full of fat these days? It's the same when a veggie-sounding soup turns out to have a base of chicken stock. Save it for the chicken soup, chefs! Here are some you can make for yourself and it's dead easy.
Ideally you need a blender, unless you like your soup chunky. I like my soup to have quite a thick texture, but you can always add more stock if you like a thinner soup. I make no apologies for having so many soups in this section, as I think homemade soup is not only really comforting, it is also a really tasty way of contributing to your five-a-day portions of fruit and vegetables. So don't open that can, try making your own.
Avocado and Beetroot Open Sandwich
This makes a quick and colourful snack.
Serves 2
4 slices wholemeal toast
Salad leaves
4 cherry tomatoes
2 cooked beetroot
2 spring onions
2 avocados
2 sticks celery
Freshly ground black pepper
Dressing
4 tablespoons wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon brown sugar
1 teaspoon mustard
1. Wash the salad leaves.
2. Cut the cherry tomatoes in half.
3. Slice the beetroot.
4. Cut the spring onions into 1 inch lengths.
5. Peel, stone and slice the avocados.
6. Cut the celery into thin slices.
7. Mix all the dressing ingredients in a screw top jar and shake well.
8. Cut the slices of toast in half diagonally and arrange on each plate.
9. Heap the salad leaves on the toast.
10. Arrange the sliced beetroot and cherry tomatoes on top.
11. Add the sliced avocado.
12. Scatter with the celery and spring onions.
13. Drizzle with the dressing, add black pepper to taste and serve.
Celeriac, Carrot and Coconut Soup
This is a creamy soup, made with a delicious-tasting, but much-neglected vegetable.
Serves 2
1 onion
2 cloves garlic
1 celeriac
2 carrots
2 teaspoons olive oil
2 teaspoons coriander
0.5 teaspoon turmeric
1 pint of water
2 teaspoons vegan bouillon
50g slice creamed coconut
2 tablespoons lime juice
Freshly chopped parsley for garnish
1. Peel and chop the onion, garlic, celeriac and carrots.
2. Fry the onion and garlic in the oil in a large pan for 2 minutes. Add the coriander and turmeric and stir fry for 1 minute.
3. Add water, the vegan bouillon, chopped celeriac and carrot.
4. Add the lime juice and creamed coconut and mix well.
5. Bring to the boil; then simmer for around 20-30 minutes until vegetables are cooked.
6. Blend all the liquid and serve topped with the parsley.