Now with additional color photos and a new cover.
This wide and wonderful array of vegan recipes appeals to a broad range of tastes, from sophisticated to soul-satisfying.
With 8 all-new color photos plus completely redesigned covers, this book contains recipes for every meal and occasion. From appetizers, soups, salads and wraps to grains, desserts and baked goods these dishes are consistently tasty, always built around readily available ingredients and are quick to prepare.
Spicy Black Bean Dip, Asian Vegetable Turnovers, Layered Nachos
Minestrone, Spicy Squash and Fennel Soup, Gazpacho, Fresh Minted Pea Soup
Salads, Sandwiches and Wraps
Quinoa Salad with Grapefruit and Avocado, Eggplant, Olive and Basil Wrap
Casseroles, Tofu and Legumes
Shepherd's Pie, Curried Vegetables with Tofu, Savory Artichoke Pie
For the Kids
Cheeseless Pizza, Baked French Fries, Banana and Almond Butter Pita Pockets
Pastas and Grains
Pasta Putanesca, Coconut-Flavored Polenta with Beans and Peppers, Tabbouleh
Desserts and Baked Goods
Banana Chocolate Chip Pudding Bread, Cranberry Orange Scones, Brownies.
Also included are helpful tips and pantry lists for stocking a vegan kitchen as well as a practical guide to cooking terms and techniques.
Maxine Effenson Chuck is a writer and editor with a special interest in cooking and Beth Gurney is a professional chef, pastry chef and cooking instructor.