The Vegan Planet: 400 Irresistible Recipes With Fantastic Flavors from Home and Around the World

Front Cover
Harvard Common Press, Jan 7, 2003 - Cooking - 592 pages

Open the door to a whole new world of delicious, healthy choices! If you are one of the millions of Americans moving away from meat, dairy and eggs in your diet, whatever the reason, then Vegan Planet is for you. It is by far the most comprehensive vegan cookbook ever and proves once and for all that the vegan way of eating can easily provide all the nutrition you need, and so with astonishingly varied recipes and absolutely fabulous food. Recipes include: Mango Tango Smoothie, Pumpkin Pie Pancakes, Fried Green Tomato Po'Boys, Ginger-Scented Pot Stickers, Curried Cauliflower Pakoras, Butternut Squash and Wild Mushroom Lasagna, Hot Tomale Vegetable Pie, Turkish-Style Stuffed Eggplant with Walnut Sauce, Five-Spice Chocolate Layer Cake, and Banana Swirl "Cheesecake."

 

Contents

I
ix
II
xiii
III
1
IV
34
V
62
VI
100
VII
136
VIII
164
XIII
294
XIV
328
XV
352
XVI
388
XVII
420
XVIII
442
XIX
464
XX
520

IX
188
X
214
XI
238
XII
272
XXI
534
XXII
556
XXIII
560
Copyright

Other editions - View all

Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and ...
Robin Robertson
No preview available - 2003
Vegan Planet
Robin Robertson
No preview available - 2010
Vegan Planet: 400 Irresistible Recipes with Fantastic Flavors from Home and ...
Robin G. Robertson
No preview available - 2003

Common terms and phrases

1/2 teaspoon 30 minutes Add the onion baking sheet Basic Vegetable Stock bay leaf beans bell pepper blend blender boil bread carrot cayenne chickpeas chiles chili cilantro cloves combine cook until softened corn oil couscous cover cream cups cooked dough drained and rinsed flavor flour food processor freshly ground black garlic garlic cloves garnish ground black pepper Heat the olive heat to low ingredients large bowl large skillet lightly oiled medium heat medium-size mixture mushrooms natural sweetener noodles nuts onion parsley pasta peanut oil peeled pepper to taste pesto potatoes powder Preheat the oven process until smooth quinoa recipe Reduce the heat refrigerate rice salad salsa Salt and freshly salt and pepper sauce scallions seeded seitan Serve hot shallots simmer skillet skillet over medium soup soy milk soy sauce stirring occasionally sugar or natural tablespoons olive oil tamari teaspoon teaspoon ground teaspoon salt tempeh toasted tofu vegan yellow onion

About the author (2003)

Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia, where she lives with her husband and two cats. Her website is www.robinrobertson.com

Bibliographic information

TitleThe Vegan Planet: 400 Irresistible Recipes With Fantastic Flavors from Home and Around the World
AuthorRobin Robertson
Editionillustrated
PublisherHarvard Common Press, 2003
ISBN1558322116, 9781558322110
Length592 pages
Subjects ›  › 

Cooking / General
Cooking / Regional & Ethnic / International
Cooking / Vegan
Cooking / Vegetarian
  
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