Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World

Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World

Donna Klein

Language: English

Pages: 176

ISBN: 0399535616

Format: PDF / Kindle (mobi) / ePub

An all-new collection of delicious, simple vegan dishes using easy- to-find, readily available ingredients-going vegan has never been easier.

The author of The Mediterranean Vegan Kitchen shows readers how to use readily-available ingredients to create healthy, delicious, simple, low-cost, and elegant family vegan meals, including:

?More than 225 meat-free, egg-free, dairy-free recipes for appetizers, soups, salads, main courses, side dishes, beverages and desserts

?No expensive and suspect meat, egg, or dairy "substitutes"

?Helpful preparation tips

?Comprehensive nutritional analysis of every recipe

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typically eaten grilled, broiled, or baked in their whole form, or sautéed in their sliced form. Store portobello mushrooms in the refrigerator in their original container, or wrap tightly in plastic wrap, and use within 24 hours of purchasing. Noodles Cellophane noodles are thin, transparent Asian noodles typically made from mung bean starch; also known as bean threads or glass noodles. Rice noodles are flat (stir-fry or linguine style) or thin (rice vermicelli) long Asian noodles made from rice

nearest you, tucking in the sides as you roll. Cover tightly with plastic wrap and refrigerate a minimum of 30 minutes, or overnight. Serve chilled. Per serving: serving: Calories 338 | Protein Protein 18g | Total Fat 6g | Sat. Fat 1g | Cholesterol Cholesterol 0mg | Carbohydrate Carbohydrate 57g | Dietary F Fiber iber 13g | Sodium 443mg Sandwiches, Wraps, Pizza, Breads, and Other Lighter Fare 73 Pasta and Noodle Dishes Delicious, economical, and easy, pasta is the ideal “fast food.” Its

to a small holding plate; set aside. Add the oil, onion, and chili to the skillet; cook over medium heat, stirring, until the vegetables are softened, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, lemon juice, salt, pepper, and half the spinach; cook, tossing often with a wide spatula, 1 minute. Add the remaining spinach and cook, tossing often, until spinach is just wilted, 1 to 2 more minutes. Remove from heat and add the cherry tomatoes (if using) and

garlic salt Freshly Fr eshly ground black pepper, to taste 1 large zucchini (about 8 ounces), cut into 1-inch pieces 1 (15-ounce) can chickpeas, rinsed and drained drained 1 cup cherry or grape tomatoes tomatoes,, halv halved ed ¼ cup pitted kalamata or other good-quality olives,, halved (optional) (see Cook’s Tip olives Tip,, page 16) Preheat oven to 425F (220C). On a large rimmed baking sheet, toss together the potatoes, bell pepper, onion, 2 tablespoons of the oil, half the lemon juice,

Walnut-Red Pepper Dip, 20 Walnuts, 20, 46, 50, 51, 54–55 Warm Cilantro Dipping Sauce with Plantain Chips, 15–16 Warm Mushroom and Arugula Salad, 44 Watermelon Gazpacho, 27 162 INDEX Wax beans (yellow), 39 Wheat germ, 7 White Bean Hummus, 20 White-Bean Minestrone with Zucchini and Rosemary, 35 White beans, 11, 28, 30–31, 72–73 Wild Mushroom and Pinto Bean Burritos with Tomatillo Salsa, 61 Wraps. See Sandwiches and wraps Yellow Basmati Rice with Chickpeas, 97 Zinc, 6 Zucchini, 17, 22–23, 26, 34,

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