500 Vegan Recipes: An Amazing Variety of Delicious Recipes, From Chilis and Casseroles to Crumbles, Crisps, and Cookies
Celine Steen, Joni Marie Newman
Format: PDF / Kindle (mobi) / ePub
Looking for more variety in your vegan cooking? Maybe a new type of muffin to make? Or perhaps a pasta or savory pie that’s “just a little different,” but full of flavor and taste?
500 Vegan Recipes gives you the array of dishes you’ve been searching for, while still including all your favorite comfort foods and traditional fare. It’s everything you’ve been looking for in a cookbook, and will be a staple reference in your kitchen for years to come.
Vegans and non-vegans alike can satisfy their every craving with the recipes inside, which feature international cuisines such as Indian and Cajun, as well as hearty main courses, sinful desserts, and comforting soups and breads. Individual recipes are also marked with such distinctions as Soy Free, Gluten Free, Low Fat, and Under 30 Minutes.
Peanut Butter and Chips Granola
Wheat Germ Raisin Pancakes
Banana, Peanut, and Oat Breakfast Biscuits
Blooming Onion Rolls
Greek Phyllo Samosas
Rustic Tempeh–Spinach Pie
Sweet Potato, Roasted Red Pepper and Corn Bisque
Pumpkin Spinach Ravioli
Mexican Shepherd's Pie
Apple Curry Fauxsage
Roasted Caramel Nut Tartlets
Cherry Almond Cookies
Gluten-Free Fudge Brownies
With 500 Vegan Recipes, eating healthfully has never been easier—or more kind!
it bubbles and the sugar is melted, about 2 minutes. Fold the wet ingredients into the dry until coated. Place the mixture in the prepared pan, pressing down ﬁrmly with an extra piece of parchment to avoid a sticky mess. Chill in the fridge while still in pan for an easier time slicing into bars. Yield: 4 bars Breakfast 018-055_STW_02_rev3.indd 37 Job:01549 Title: 500 Vegan Recipes (FW) Page:37 37 9/15/09 9:45:26 AM Low Fat Soy Free Pumpkin Molasses Power Bars Instead of spending
applesauce, milk, salt, and vanilla until well blended. Add the ground oats, ﬂour, cinnamon, and baking powder on top of the wet ingredients. Fold the dry ingredients into the wet, being careful not to overmix. Fold in the chocolate chips. Divide the batter equally among the mufﬁn cups. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack to cool completely. Yield: 12 standard mufﬁns 70 500 Vegan
Raw Avocado Spread This spread contains heart-healthy fats and has a spicy kick! Serve on sandwiches or use as a dip. Flesh of 2 avocados 1 cup (138 g) raw cashews ½ cup (80 g) diced red onion 1 jalapeño pepper, seeded Salt and pepper, to taste Gluten Free Add all the ingredients to a food processor or blender and purée until smooth. Yield: About 11/2 cups (338 g) Soy Free Traditional Hummus Hummus is the quintessential vegan dip. Tasty, tangy, creamy, full of heart-healthy fats and protein,
vegetable broth or plain veggie broth 2 cups (224 g) sliced carrots 1 cup (190 g) dry red or green lentils ½ teaspoon freshly cracked black pepper 1 cup (184 g) uncooked long grain rice Injeera, for serving (optional) Heat 2 tablespoons (30 ml) of the olive oil in a Dutch oven over medium heat. Add the onions and the salt. Let them sweat for 15 to 20 minutes, stirring occasionally. While the onions are cooking, chop the seitan and potatoes into bite-size chunks, and set aside. Add the remaining
seasoning 1 teaspoon paprika ¼ teaspoon black pepper ½ cup (40 g) panko bread crumbs Preheat the oven to 400°F (200°C, or gas mark 6). Cook the pasta in salted water according to the package directions. (Once the water begins to boil, remove 1 cup [235 ml] for reconstituting the hijiki.) Once the pasta is ready, strain and return to the pot. Add the dried hijiki to the reserved cup of boiling water. Cover and allow to reconstitute for about 10 minutes. Add the hijiki, along with the water, tofu,