Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World
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
(24-ounce) jar roasted garlic pasta sauce 2 cups water water 1 cup low-sodium vegetable broth broth 2 tablespoons extra-vir extra-virgin gin olive oil ¼ teaspoon dried rosemar rosemaryy leaves leaves ¼ teaspoon dried thyme leaves leaves ½ cup orzo pasta ¼ cup ﬁnely chopped fresh basil leav leaves es In a medium stockpot, bring the pasta sauce, water, broth, oil, rosemary, and thyme to a boil over medium-high heat. Add the orzo and half the basil and boil, stirring occasionally, until the orzo is
halved garlic clove from the recipe. Proceed as otherwise directed, adding white beans, if desired, as suggested in the variation, above. Divide the vegetable mixture equally among 4 to 6 (10-inch) flour tortillas, preferably whole wheat. Roll up each tortilla from the edge nearest you, tucking in the sides as you roll. Serve at once. Variations: Salads 49 Brown Rice Salad with Apples, Celery, Raisins, and Walnuts Makes 4 main-dish or 6 to 8 side-dish servings If desired, 1 cup of
Snow Peas and Cucumber Makes 3 to 4 servings For added protein, sprinkle each serving with 1 or 2 tablespoons of chopped peanuts or slivered slivered almonds. 1 cup fresh snow peas, trimmed 8 ounces dried ﬂat ﬂat (stir-fry (stir-fry or linguine-style) rice noodles, broken in half if bundled 2½ tablespoons low-sodium soy or tamari sauce 1 tablespoon plain rice vinegar 1 teaspoon sugar 1½ tablespoons toasted (dark) sesame oil 1 teaspoon Chinese hot chili oil ½ cup chopped, seeded cucumber 2
or without pimento (see Cook’s Tip, page 16) ¼ cup toasted sliver slivered ed almonds (see Cook’s Tip,, below) Tip 1 teaspoon chopped fresh tarragon or about ¼ teaspoon dried tarragon tarragon Freshly Fr eshly ground black pepper, to taste 1½ tablespoons extr extra-vir a-virgin gin olive oil Toasted baguette rounds or toasted halv halved ed Italian bread, to serve serve (see Cook’s Tip, Tip, page 11) Cayenne Cay enne pepper, to taste (optional) Assorted ra Assorted raw vegetables vegetables,,
Fat 1g | Cholesterol Cholesterol 0mg | Carbohydrate Carbohydrate 5g | Dietary Fiber 2g | Sodium 33mg Variation: To make Quick Tomatillo Guacamole, sub- stitute green tomatillo salsa, or salsa verde, for the standard tomato variety. Guacamole-Stuffed Cherry Tomatoes Makes 4 to 6 servings Because of their smaller size, grape tomatoes aree not recommended substitutes for the cherry ar variety in this particular recipe recipe.. However However,, about one dozen small plum tomatoes (about 1 ounce