Vegan Feasts: Essential Vegetarian Collection
Another ebook from the queen of healthy cooking! Whether it’s to boost and maintain health with a very pure diet, or for reasons of conscience and personal choice, vegan food is ever popular.Vegan Feasts is full of innovative and exciting recipes, which cut out all animal products. Rose Elliot’s inspiring recipe collection includes:• mushroom pate with porcini,• red pepper soup with basil• green lentil chilli burgers and creamy dill sauce• boozy vegan ‘Christmas pudding’ ice cream.For quick snacks, light lunches or party menus, this compilation of modern classics and old favourites will help you create your own vegan feasts!There is also essential information for the vegan beginner on balancing your meals to ensure you get enough protein and nutrients.
Читать Vegan Feasts: Essential Vegetarian Collection онлайн беплатно
Thorsons
An Imprint of HarperCollinsPublishers
1 London Bridge Street
London SE1 9GF
First published by Thorsons 1997
This edition published 2000
Copyright © Rose Elliot 1997, 2000
Text illustrations by Helen Holroyd
A catalogue record for this book is available from the British Library
Rose Elliot asserts the moral right to be identified as the author of this work
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.
Source ISBN 9780722540060
Ebook Edition © JANUARY 2015 ISBN: 9780007387373
Version: 2015-02-02
HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication.
contents
sweet red pepper soup with basil
sweet red pepper and garlic dip
Sandwiches and Bread-based Snacks
Salads, Dressings and Appetizers
tomato, black olive and red onion salad
cucumber, radish and hiziki salad
pears with mustard cream dressing
avocado, orange and grapefruit
sweet red and yellow pepper salad
spring rolls with dipping sauce
basic shortcrust pastry (piecrust)
chestnut and red wine pâté en croûte
spaghetti with sweet red pepper
penne rigate with artichoke hearts, sun-dried tomatoes, olives and basil
fusilli with courgettes (zucchini) and tomatoes
fusilli colbuco with aubergine (eggplant) and wine sauce
tagliatelle verde with red lentil and tomato sauce
spaghetti with mushroom ‘bolognese’ sauce
tagliatelle with cream and walnuts
fusilli verde with mushrooms and cream
quick and easy red bean chilli
green lentil chilli burgers with creamy dill sauce
chickpea (garbanzo) purée with spicy onion topping
spiced red lentils and potatoes with caramelized onions
mixed rice with nuts and apricots
stir-fried chinese vegetables with steamed rice
lemony vegetables and brown rice
mixed rice with glazed root vegetables
couscous with chickpea (garbanzo) stew
rice salad with oyster mushrooms and avocado
baked potatoes with vegan toppings
rosti with spring onions (scallions)
boozy vegan christmas pudding ice-cream
rum-marinated fruits with coconut and lime cream
I have particularly enjoyed writing this book of vegan – or dairy-free vegetarian – recipes. When I first started writing about vegetarian cookery, part of the pleasure for me lay in the challenge of creating delicious dishes from a limited range of ingredients, and in people’s surprise when they realized how good they could be.
In many ways, being a vegan today feels similar to how it felt being vegetarian when I began my career. Now, though, vegetarianism is pretty mainstream – eating out, buying ingredients or ready-made meals are all relatively easy, and friends and acquaintances no longer recoil in dismay at the thought of having to cook for a vegetarian. Vegans today, however, have much the same difficulties vegetarians used to have. Packets in shops have to be scrutinized carefully – whey seems to be in almost everything; the choice when eating out or buying prepared foods is often limited and, yes, you’ve guessed it, friends find it difficult to know what to cook, exclaiming, “Well what on earth
