The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs
Format: PDF / Kindle (mobi) / ePub
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.
about 10 minutes, stirring almost constantly with a spatula to keep the vegetables from sticking to the pan. The onions and mushrooms will take on a golden brown color. 3. Pour the barbecue sauce over the onions and mushrooms and mix well. Decrease heat to low and cook gently, stirring occasionally, for 10 minutes. 4. Split the buns and warm them, then ladle the barbecue mixture over the buns. 5. Top with your choice of garnishes. Serve open face or close up the buns and eat the sandwiches
Using a paper towel, wipe a smidgen of oil around the inside of a 9 × 5 glass loaf dish and then line with a strip of parchment paper (or use a silicone dish). 2. In a bowl, toss apples with lemon juice and then add applesauce, sugar, cinnamon, and allspice. Mix and set aside. 3. In a large bowl, combine dry ingredients for batter, sifting in baking powder and soda. Mix well. 4. In a small bowl, combine milk, maple syrup, vanilla, and lemon juice. Add wet mixture to dry, stirring through until
walnuts cup unsweetened cacao powder or carob powder ¼ teaspoon sea salt 1 cup pitted Medjool dates FOR THE FROSTING cup semi-soft pitted Medjool dates ¼ cup agave syrup ½ cup ripe avocado flesh (from about 1 medium avocado) cup cacao powder FOR THE FILLING ½ cup raspberries 1. Combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. 2. Add the dates and pulse until mixed well. Shape into two stackable cakes of
never been yummier than when it is piped into these pretty little fruit-and-seed mini-crusts. These creamy, chewy, and crusty gems are the ideal choice to round out any elegant meal. 12 large Medjool dates, pitted and chopped ½ cup unsalted, raw sunflower seeds cup cubed firm regular tofu (sprouted variety is preferred) 4 tablespoons creamy peanut butter 4 tablespoons maple syrup 12 vegan chocolate chips 1. Put the dates and sunflower seeds in a food processor and process to a smooth
194 in Daikon Mushroom Fettuccine, 161 in Perfect Pesto-Stuffed Mushrooms, 98 In Portobello Wraps with Spicy Asian Slaw, 131 in Savory Mushroom Stroganoff, 162 in Spaghetti and Wheatballs, 154 in Vegetarian Pho with Vegetables, 165 in Veggie Unfried Jicama Rice, 184 Mustard in Caesar Salad Dressing, 82 in Creamy Fettuccine, 158 in Jicama Slaw with Creamy Poppy Seed Dressing, 219 in Layered Bean Casserole, 192 in “Magical” Applesauce Vinaigrette, 67 in Quick Burgers, 124 in Shredded