The Hippy Gourmet's Quick and Simple Cookbook for Healthy Eating
Format: PDF / Kindle (mobi) / ePub
Cooking the Hippy Way: It's as Simple as Following Your Pleasure
Bruce Brennan, the host of the hit PBS show The Hippy Gourmet, travels the globe sampling local, healthy cuisines. The show is a global sensation, airing across the U.S. and in-flight international airlines such as Lufthansa and Swiss Air. Now in a cookbook packed with over 150 recipes, Bruce shows how you can make these easy, delicious dishes using freshly-grown ingredients, in your own home. His vegan, vegetarian, and pescatarian meals will transform your eating experience--and change the world for the better, one meal at a time. Don't miss:
AMAZING BREAKFASTS--Enjoy Blueberry Pecan Pancakes that will make you flip!
SIMPLE SOUPS--When it's too hot to turn on the stove, taste Cold Cucumber Soup and spend the rest of the day skinny dipping.
GLORIOUS BEANS--Try Brazilian-Style Black Beans that'll make you tango.
SOLAR PIZZA--Prepare everyone's favorite meal and if the mood strikes, bake it in your homemade solar oven. (It really works!)
SHARE THE LOVE DESSERTS--Make Mocha Mousse, a dark and powerful end to your meal that tastes as soft and light as a cloud.
...PLUS SALADS, SANDWICHES, SIDE DISHES, AND MORE!
tablespoons olive oil Salt and pepper, to taste Fresh, whole lettuce leaves of your choice ¼ cup chopped walnuts Soak the quinoa for about 10 minutes in enough water to cover it by about 1 inch. Rinse well and drain. If you prefer, rinse the quinoa in several changes of water. This step removes any bitter taste. Place the quinoa and 2 cups of water in a saucepan. Bring to a boil over high heat. Cover and reduce the heat to medium low. Simmer for about 15 minutes or until the quinoa has
the garlic. When the veggies are bright green, tender, and beginning to caramelize slightly, add the diced potato. Stir. Place a strainer over the pan and strain in the stock; continue cooking until the vegetables are tender. In two or three batches, ladle the soup into a blender. Process to the consistency that you like, either completely liquefied or slightly chunky. Pour into a large bowl, and when all the soup is processed, pour it back into the pan. If you have an immersion blender, you can
footprint on the land. We visited the solar institute on the show because if we’re going to survive on this planet, we’ve got to walk the walk of sustainable living. To show that you can actually use the knowledge that they teach, Bruce cooked with no power other than the light shining down from the sun. You can make your own solar oven fairly easily from kits available on the Web, and several manufacturers sell ready-made ovens at outdoor stores or over the Internet. When we cooked on the
freshly grated Parmesan cheese Combine the dried mushrooms and hot water. Set aside to soak. Heat the olive oil over a medium-high flame. Add the onion and cook until slightly softened. Add the fresh mushrooms and cook until they start to brown. Add the rosemary and garlic. Cook for about 1 minute more. Drain the dried mushrooms, reserving the liquid. Add the dried mushrooms, to the pan, then the barley, stirring to coat. Add the wine. Stirring, cook until the liquid has boiled away, about 5
other half of the dough. Butter one extra-large baking sheet (17 × 12 inches) or two regular baking sheets (15 × 12 inches)—whatever it takes to fit the loaves. Place the braided dough on the pan(s) and cover with plastic wrap. Let rise for about 1 hour. While the loaves sit, preheat the oven to 400 degrees. Remove the plastic wrap and place the bread in the oven for 25 minutes, or until it sounds hollow when you tap it. When it’s done, place it on cooling racks and brush on the melted butter.