Synopses & Reviews
Gourmet Vegan Fare Prepared with Culinary Flair!
Jay Solomon knows how to make vegan food taste good. It just takes a bit of creativity — something Jay has in spades. Here one of the most renowned vegetarian cooks offers recipes that make food achingly good. His secret? The incredibly subtle effect of fresh herbs, spicy chilies, and fragrant spices. In 150 Vegan Favorites, you'll explore the exciting possibilities of cooking with these flavorful yet easy-to-find ingredients. In addition, you will begin to use marvelous ingredients such as colorful leafy vegetables, couscous, red lentils, wild rice, butternut squash, and West Indian pumpkin.
You'll find such tantalizingly delicious recipes as:
·Curried Squash with Winter Greens
·Tangy Couscous with Black Beans and Corn
·Lemony Artichoke Pilaf
·Yellow Rice and Avocado Burritos
·Rosemary-Roasted Jerusalem Artichokes
Also included are helpful shopping tips and glossaries of rices, grains, legumes, and squash.
You don't have to be vegan or even vegetarian to enjoy these zesty recipes. With 150 Vegan Favorites, meat-free, dairy-free cooking has never been easier or more delicious!
Bestselling cookbook author Jay Solomon concocts easy-to-make, delightful meals with healthful, all-natural ingredients. The results are so delicious that people won't miss the artery-clogging meat, eggs, or dairy products that these dishes avoid. Recipes include Jasmine Burrito with Refried Black Beans, Herb-Roasted Potatoes, Rice Pudding, and more.
Using imagination as the key ingredient, Solomon fuses elements from diverse food groups and cultural origins to show readers ways to add real spice to their meatless life. Recipes include healthy soups and chilies, pastas and grains, rice and beans, pilafs, burritos, quesadillas and desserts.
About the Author
Jay Solomon is the bestselling author of Vegetarian Rice Cuisine, Vegetarian Soup Cuisine, Lean Bean Cuisine, Seven Pillars of Health, and Great Bowls of Fire (all from Prima). A chef and restaurateur, he is a frequent contributor to several magazines, including Vegetarian Times and Restaurant USA.
Table of Contents
Savory Soups and Delicious Chilies
Salads, Greens, and Some Beans
From Mild to Wild: Sauces, Dips, and Dressings
Vegan Pantry Staples: Rice, Grains, and Legumes
Dig This Trio: Potatoes, Squash, and Root Vegetables
Tempting Desserts and Happy Endings