The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs

The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs

LeAnne Campbell

Language: English

Pages: 304

ISBN: 1939529972

Format: PDF / Kindle (mobi) / ePub

Following her bestselling The China Study Cookbook, LeAnne Campbell brings together top names in the plant-based community to share their favorite and most delicious recipes in The China Study All-Star Collection.

Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection includes foods from Happy Herbivore chef Lindsay S. Nixon; Del Sroufe, author of the New York Times bestseller Forks Over Knives Cookbook; Laura Theodore, host of PBS’ Jazzy Vegetarian; and pioneering researcher Dr. John McDougall, which all follow the nutrition standards set forth by The China Study.

Even better, with delectable dishes such as Dreena Burton’s Sneaky Chickpea Burgers, Heather Crosby’s Peppermint Chocolate Chunk Ice Cream, Christy Morgan’s Fiesta Quinoa Salad and Christina Ross’s Daikon Mushroom Fettuccine, this collection of recipes has you covered for any occasion or craving.

With an introduction from The China Study co-author Dr. T. Colin Campbell, The China Study All-Star Collection is the ultimate plant-based cookbook for healthful, savory eating.

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papaya ½ cup shredded carrot (about 1 small carrot) ½ cup shredded green cabbage ½ cup halved cherry tomatoes ¼ cup fresh cilantro leaves for garnish 1. Grind garlic and chilies in a food processor. 2. Add green beans and grind into small pieces. 3. Add Nama Shoyu, lime juice, agave syrup, and almonds, and pulse to mix well. 4. Place salad ingredients in a large mixing bowl. Toss with dressing. 5. Serve on four plates and garnish with cilantro leaves. TIPS Dressing will keep for

Almond-Encrusted Eggplant Cutlets Cauliflower Steaks with Sweet Pepper Sauce Polenta with Chinese Eggplant Tabbouleh Hurry Curry Quinoa Coconut Curried Vegetables Thai Pineapple Curry Pineapple Not-So-Fried Rice Veggie Unfried Jicama Rice Walnut Cranberry Squash “Rice” Rice and Beans Bean Loaf Layered Bean Casserole Chef AJ’s Disappearing Lasagna Faux Parmesan Enchilada Strata ALOO GOBI Aloo gobi is a popular Indian dish made of potatoes (aloo) and cauliflower (gobi). 1

well. BREAD CRUMBS Can’t find whole-wheat bread crumbs at the store? No problem. All you need is a food processor, a pan, and this trio of steps. 1 slice whole-wheat bread 1. Tear bread into equal pieces. 2. Place in a food processor. Allow the motor to run until the bread is shredded and crumbs result. 3. Place in a single layer on a pan and allow to air out and become stale (should be hard and crunchy). TIP If you’re in a hurry, toast crumbs in a conventional oven or toaster

pulp, white beans, nondairy milk, garlic powder, and teaspoon salt in a high-performance blending appliance and process until smooth. If the mixture is still lumpy, add more nondairy milk, 1 tablespoon at a time, to achieve a smooth consistency. 4. Put the potato mixture in a medium bowl. Gently stir in the onion and pepper. 5. Using a large spoon or piping bag, spoon or pipe of the potato mixture into each potato skin. 6. Place the potato on the prepared baking pan. Repeat until all of the

48 in Dark Chocolate, Sweet Potato & Black Bean Brownies, 256 Coconut in Almond Cardamom Cream Chia Pudding with Fresh Berries, 46 in Coconut Chutney, 215 in Coconut Pillows, 244 in Mint Chocolate Mousse Torte, 260 in Orange & Pepita Granola, 31 Coconut Aminos in Chef AJ’s Disappearing Lasagna, 194 in Roasted Tomato and Garlic Hummus, 100 Coconut Chutney, 215 Coconut Curried Vegetables, 179 Coconut Flour, in Easy Breezy Sunday Cobbler, 266 Coconut Milk in Blueberry Dreamsicles, 270

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