9781909487215

Keep It Vegan

by ;
  • ISBN13:

    9781909487215

  • ISBN10:

    190948721X

  • Format: Paperback
  • Copyright: 2015-02-01
  • Publisher: Kyle Cathie Ltd
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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

Summary

Áine Carlin’s Keep It Vegan demystifies veganism, with 100 flavorful, simple recipes that use standard supermarket ingredients, none of those hard-to-find, expensive substitutes. Broken down into Breakfast, Brunch & More, Midday Meals & Simple Suppers, Something Special, Sides & Sauces, and Sweet Treats, this plant-based cookbook makes cooking vegan an effortless reality without compromising taste. As an ex-voracious omnivore, and once a devout dairy consumer, Aine understands the limits of taste brought upon by the act of eating consciously; even so, she is a steadfast believer in the endless possibilities of flavors before meat and dairy. Her delicious dishes range from a Toasted Breakfast Burrito and Hole Mole Black Bean Chili to Baked Eggplant with Lemon-Infused Couscous, Stuffed Mushroom Burgers and Dijon Coated Wedges to Mint Chocolate Birthday Cake with a Glossy Ganache to even Strawberry Margaritas—all prove that vegan food can be just as delectable, and with added benefits of eating ethically and improving health!

For the newly converted, the cookbook will provide a whole new way of life in addition to a pleasant transition, and for the veteran vegan, the cookbook doesn't bother with sugar-coated, convoluted recipes, but brings forth ideas that are simple yet make big impacts on flavor and taste. Non-vegans will also find these dishes to be mouthwatering and worthy at least for the health benefits! The home cook will most definitely find trustworthy go-to dishes for large dinner parties and small gatherings. The appeal of Aine’s down-to-earth personality, engagingly captured in the headnotes, as well as smart variations to suit diverse palates and creative tips to give the dish an extra kick, make this cookbook a must have for all seasons to come!

So whether you’re dabbling in veganism or fully committed,
Keep It Vegan will open you up to a range of ingredients that you’ve yet to explore or allow you to experiment with existing flavors that continue to excite you. What matters is that you have fun, keep an open mind and create some delicious food.

Author Biography

Áine Carlin is a popular food and fashion blogger and former actress. She blogs at peasoupeats.com and was the vegan food columnist for chef Marcus Samuelsson’s website, Food Republic.

Table of Contents

Introduction
From Meat Eater to Vegan
Health & Body Benefits
Pantry Essentials
Breakfast, Brunch & More
BIRCHER MUESLI
COCOA AND ALMOND bUTTER
OVERNIGHT OATS
SNICKERDOODLE QUINOA BOWL WITH APPLE SLICES
BREAKFAST BROWNIE WITH A STRAWBERRY BOTTOM
COCONUT, DATE AND ALMOND GRANOLA
BANANA AND MANGO FROZEN DESSERT
SUMMER BERRY "BUTTERMILK" PANCAKES
ROSEMARY AND PEAR–STUFFED FRENCH TOAST
CHEWY NUTTY BREAKFAST BREAD
MORNING OATJACKS
GLUTEN-FREE BLUEBERRY MUFFINS
TOASTED BREAKFAST BURRITO
BAKED BRUNCHTIME MUSHROOMS
SIMPLE SCRAMBLED TOFU
SAVORY PUDLA PANCAKE
VEGETABLE ROSTI WITH A SMOKY ROASTED SALSA
SUPER GREEN SMOOTHIE
Midday Meals & Simple Suppers
GAZPACHO SHOTS
WHOLESOME MINESTRONE
ARUGULA SOUP WITH ROASTED GARLIC BAGUETTE
SUPER FAST BROCCOLI SOUP
SwEET POTATO AND KIWI SOUP
BUTTERNUT SQUASH SOUP
SILKY SMOOTH BLACK BEAN SOUP
WINTER SQUASH AND COUSCOUS SALAD
BROAD BEAN FRITTERS WITH A TANGY CUCUMBER SALAD
BUDDHA BOWL PARCELS
SWEET AND SOUR MARINATED TOFU
ZUCCHINI AND CANNELLONI BEAN BURGERS
ROASTED SQUASH WITH A CRUNCHY QUINOA FILLING
STUFFED MUSHROOM BURGERS AND DIJON COATED WEDGES
SPLIT PEA DHAL WITH FLATBREADS
CHANA MASALA
HOLE MOLE BLACK BEAN CHILLI
POTATO AND CAULIFLOWER CURRY
CHEATS' MOUSSAKA
WEEKNIGHT NOODLE STIR FRY
BASIC GNOCCHI
PEARL BARLEY RISOTTO WITH GLAZED BALSAMIC ROOT VEG
PEA AND LEMON RISOTTO wITH A MINT OIL DRIZZLE
TORTILLA PIZZAS
THICK CRUST FUNGHI PIZZA
SANTORINI-STYLE SPAGHETTI WITH LEMON, CAPERS AND TOMATOES
MACARO-NO CHEESE WITH CRISPY KALE
SIMPLE HERB PASTA WITH SLOw ROASTED TOMATOES
Something Special
BLOODY MARY BRUSCHETTA
PEPPER AND PEA PARTY FRITTATAS
BALSAMIC AND BLACK PEPPERCORN CASHEW CHEESE
ASPARAGUS, MINTED PEA AND CARAMELIZED RED ONION TART
BAKED EGGPLANT WITH LEMON-INFUSED COUSCOUS
SMOKY MORROCAN CHICKPEA STEW WITH SAFFRON-INFUSED COUSCOUS
SWEDISH-STYLE VEG BALLS WITH MASH AND CREAMY MUSTARD SAUCE
SHEPHERDESS PIE WITH SWEET POTATO TOPPING
PECAN-TOPPED BAKED SWEET POTATO
MEXICAN-STYLE LASAGNE
RED LENTIL AND SPINACH LASAGNE
INDIAN SpICED TACOS WITH MANGO SALSA
SUMMERTIME STEW
BEET, CITRUS AND FENNEL SALAD
ZESTY BULGAR WHEAT AND WATERMELON SALAD
SWEET POTATO AND SPINACH SUSHI
STRAWBERRY MARGARITA
CHERRY GINGER FIZZ
HITCHCOCK bLONDE COCKTAIL
Sides & Sauces
ANYTIME SAVORY MUFFINS
TEAR !N' SHARE ANTIPASTI FOCCACIA
CRUSTY NO-KNEAD CARROT AND ZUCCHINI BREAD
PISTACHIO, PARSLEY AND WALNUT PESTO
PESTO ROASTED BROCCOLI
SALT !N' PEPPER TOFU FINGERS
GRIDDLED POLENTA STICKS
PAN-FRIED PAPRIKA SPICED SPROUTS
CUMIN-SPICED CARROTS
BRAISED RED CABBAGE WITH APPLE
TARRAGON PEA AND SPINACH
GREEN BEAN SALAD
SIMPLE POTATO SALAD
POTATO DAUPHINOISE
SALAD DRESSING IN SECONDS
MAPLE MUSTARD SALAD DRESSING
HUMMUS SAUCE
AVOCADO SAUCE
TAPENADE
CREAMY EGGPLANT DIP
BEET HUMMUS
TWO-STEP TOMATO SAUCE
EASY VEGAN GRAVY
CINNAMON CITRUS CRANBERRY SAUCE
SPICED PUMPKIN PRESERVE
Sweet Treats
CARROT CAKE BITES
CHOCOLATE PEANUT BUTTER BITES
CHOCOLATE BARK
FUDGY BROWNIES
CHOCOLATE CHESTNUT PIE
PUMPKIN PIE
SUGAR COOKIES THREE WAYS
MINT CHOCOLATE BIRTHDAY CAKE WITH A GLOSSY GANACHE
SUMMER PUDDING
NECTARINE, BLUEBERRY AND ALMOND CRUMBLE
NO-BAKE STRAWBERRY VANILLA CHEESECAKE
LEMON CURD
ALMOND CASHEW AND COCOA
CASHEW DAIRY-fREE CREAM CUPS
BANANA, PEANUT BUTTER AND CHOCOLATE SAUCE SUNDAE
COINTREAU GRANITA
BAKED BANANAS IN A CITRUS RUM SAUCE
AMARETTO BISCOTTI AND EASY AFFOGATO
EASY CREAM HORCHATA

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