Student's Go Vegan Cookbook: Over 135 Quick, Easy, Cheap, and Tasty Vegan Recipes
Format: PDF / Kindle (mobi) / ePub
The choice to follow a vegan lifestyle is simple when you’ve got a cookbook full of delicious recipes representing the very best of gourmet, ethnic, and basic cuisine—served up vegan style! Even better, these dishes are tailored to fit a student’s schedule and budget, making a vegan diet possible for just about anybody.
Carole Raymond brings flavor and depth to vegan food with just a few inexpensive ingredients and recipes that are simple enough for even dorm-room cooks to wow their friends. Raymond also includes nutrition information that is vital to a healthy vegan lifestyle, as well as tips on stocking a vegan pantry, innovative substitute ingredients for all the foods you love, and suggestions on how to experiment with vegan dishes and make each mouthwatering recipe your own. Her collection of recipes includes such savory dishes as:
• Apple-Pecan French Toast
• Hash in a Flash
• Thai Spring Rolls with Spicy Peanut Dipping Sauce
• Déjà Vu Sloppy Joes
• Spanish Tomato Soup
• Basic Baked Tofu
• Millet Salad with Curry-Ginger Dressing
• Pumpkin Scones
• Ten-Minute Brownies
• Coconut Tapioca
And much more!
Whether you’re a curious but passionate newcomer or already a dedicated pro, the Student’s Go Vegan Cookbook has enough variety, simplicity, and strategies for you to make tempting vegan food for every meal—every day of the week!
the tofu bakes, the chewier it becomes. Serve immediately or let it cool and store in a tightly sealed container in the refrigerator for 3 to 4 days. *NOTE: Use a vegetable peeler or sharp knife to shave off the thin, bright yellow skin of the lemon, taking care not to peel off the bitter whitish tissue under the rind. If you are uncertain of the source of the fruit (whether it’s organic or not), use hot water to remove whatever may have been sprayed on the surface. Thai Spring Rolls with
large garlic cloves, minced 2 medium white or Yukon Gold potatoes, cut in quarters lengthwise, and thinly sliced ½ teaspoon paprika 1 large tomato, chopped (about 1 cup) ½ teaspoon dried thyme One 15-ounce can white beans, such as cannellini, navy, or kidney, drained and well rinsed 3¾ cups water In a small bowl, dissolve the miso in the warm water and set aside. In a 3- to 4-quart pot, heat the olive oil over medium heat, and sauté the onion, garlic, potatoes, and paprika,
whey. Supermarkets Are Full of Fantastic Food for Making Vegan Meals There are so many wonderful vegan foods out there that you won’t have enough time to taste all the possible combinations. With a basket of fresh fruits, vegetables, and whole grains, you’re on your way to great vegan cooking. The staples listed here are suggestions for foods to have on hand. You don’t need to stock all of them. Use the list for inspiration and a reminder when it’s time to shop. Beans Canned beans are a
all of the ingredients in a blender, and process until smooth. *NOTE: Place the nuts in a small, dry skillet over medium heat. Stir the nuts or shake the pan constantly for 3 to 5 minutes, until the nuts are fragrant and lightly browned. Remove the nuts from the skillet immediately to stop the cooking process. Nuts can be toasted ahead of time and will keep in an airtight container for one to two weeks in the refrigerator, or for one to three months in the freezer. Raspberry Ripple
Mexicano MAKES 1 SERVING (ABOUT ¼ CUPS) Freshly brewed coffee combined with chocolate is a drink worthy of sipping. Try this on a lazy Saturday morning or a cold winter night for a cozy reward. 1 cup soy milk 1 tablespoon unsweetened cocoa powder 1 tablespoon sugar or natural sweetener ¼ cup strong brewed coffee ½ teaspoon pure vanilla extract Place all of the ingredients in a blender, and process until smooth. Vegan Resources Three Key Web Sites www.ivu.org