vegan cookbooks
Posted in Vegan Stuff on 12/12/2009 07:47 am by adminvegan cookbooks
Cookbooks? I want to go into Vegan desserts, delicious!?
I love the food. Its the industry that I am, and I see a great demand vegan food well, especially a bakery! One of my favorite pastimes is experimenting with vegan and gluten free stuff and making desserts and delicious cakes that even hardcore fans might enjoy the butter. What cookbooks would you recommend for me? Definitely dessert books, but I am open to learning the full spectrum of food. Thank you!
Definitely the Isa Chandra Moskowitz and Terry Hope Romero books. Vegan Cupcakes take over the world; Vegan with a vengeance Veganomicon. (in addition to new books that can be turned off) now vegan ~ Lynda Stoner. Skinny B * tch in the kitchen ~ Rory Freedman and Kim Barnouin.
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The Everything Vegan Cookbook (Paperback) $10.74 Veganism is about more than just avoiding meat and dairy; it`s about cooking and eating healthy food while being good to the planet. Luckily, being good to the planet can be delicious! Cooking wholesome vegan foods for your family every day is easy! Fr... |
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Dr. Neal Barnard`s Get Healthy, Go Vegan Cookbook (Paperback) $11.3 In Dr. Neal Barnard’s Get Healthy, Go Vegan Cookbook, the country’s leading diabetes team weighs in on America’s hottest dietary trend. The cookbook is based on a landmark two-year study conducted by Dr. Barnard, which sho... |
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Vegan Cookbooks!
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COMPLETE VEGAN COOKBOOK - MINDY TOOMAY SUSANN GEISKOPF-HADLER (PAPERBACK) NEW $22.02 |
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STUDENT'S GO VEGAN COOKBOOK - CAROLE RAYMOND (PAPERBACK) NEW $12.23 |
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Kripalu Kitchen a Natural Foods Cookbook & Nutritional Guide Vegetarian Vegan $16.99 |
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Vegan Raw Food Recipe Book Healthy Weight Loss Look Younger Vegetarian Organic $15.00 |
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Tasty Vegan Delights by Gloria Lawson and Debbi Puffer (2001, Book, Illustrated) $5.00 |
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The Complete Vegan Cookbook: Over 200 Tantalizing Reci $8.62 |
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Veganomicon: The Ultimate Vegan Cookbook, Isa Chandra Moskowitz, Terry Hope Rome $19.21 |
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The Vegan Cookbook: Over 200 Recipes All Completely Fr $5.24 |
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Healthy Vegan Lifestyle Cookbook eBook Bonus CD DVD $0.99 |
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Lot of 29 Vegetarian Journal magazines, 100% vegan recipes, + 1 Veg News mag $8.00 |
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Lot of 20 Vegetarian Times magazines, 2000-2008, vegan and vegetarian recipes $7.00 |
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Lot of 23 Vegetarian Times magazines, 2009-2011, vegan and vegetarian recipes $8.00 |
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Mother Natures Garden - Healthy Vegan Cookbook, Brand New. $12.95 |
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Healthy Vegan Lifestyle Cookbook ALL MY EBOOKS CD $0.80 |
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Linda McCartney on Tour meat free dishes Vegan Cookbook $11.99 |
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The Gluten Free Vegan Cookbook Cooking Recipes WT61189 $10.17 |
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PETA's Vegan College Cookbook: 250 Easy, Cheap and Delicious Recipes to Keep You $19.50 |
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Please Don't Feed the Bears: A Vegan Cookbook-Asbjorn Intonsus $14.65 |
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Vegan Microwave Cookbook-Nancy Berkoff $23.38 |
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The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start $13.56 |
About 6 months ago, when two “sneaky” cookbooks called The Sneaky Chef and Deceptively Delicious first graced the bookshelves, the debate broke out over whether these methods of eating healthy foods were really effective or not, since so such a small amount was added to one dish and since children (for whom these books’ recipes were aimed at) would be tricked into eating vegetables. Many experts were afraid that this would lead children to believe that eating vegetables was undesirable or that their parents were lying to them.
This debate has now cooled off and the case has been rested, but without a true solution. Sure, sneaking ridiculously small amounts of cooked, pureed vegetables into food and tricking your children aren’t the best ideas, but is there a better idea when it comes to hiding vegetables? After pondering this question and doing some experimenting in the kitchen, I have come to a solution.
From what I have seen, the reason for being “deceiving” when adding vegetables to a dish is to keep picky eaters from having a biased opinion of the dish before eating it. So really, to keep from being seen as a liar, all you really have to do is postpone your announcement of what’s in the dish until everyone has finished eating.* This way, the picky eater tries out the dish without being set against it to begin with and after being told of the healthy foods it contains, will slowly come to realize that healthy food can taste good.
*To continue on with this idea, you should try to apply the “I won’t tell you what’s in it until you’ve eaten it rule” all the time (even when it’s unhealthy food) in order to keep your family from becoming sceptical when you occasionally won’t admit the contents of a dish.
Now that we’ve gotten the ethical issue off our chests, it’s time to tackle the issue of the healthy foods. The question is, sure vegetables sneaked in to a dish can pass unseen, but can you really add enough of them to significantly boost the nutritional value of a dish? After a bit of experimenting in the kitchen, I have come to the solution that yes, you can, but not with every dish…
There seems to be 2 requirements for a dish to be good for sneaking vegetables a) The dish must have a powerful flavour showcased (tomato is one of the best, although it is technically a vegetable itself…) and b) The dish must be mostly liquid. Sneaking squash into a grilled cheese, an idea the author of Deceptively Delicious recommended, will only give you a few tablespoons of veggies while you can sneak a ½ cup or more (equivalent to 1 food pyramid serving) of vegetables into a soup or pasta sauce.
Besides the 2 main requirements I have also discovered a few other small things to do in order to make things better…
- Puree the vegetables you want to add to a dish first and then gradually add the “powerful” flavouring ingredient to the vegetables until you can no longer taste or notice the vegetables easily. Make sure you stop adding the flavourful ingredient as soon as you possibly can.
- Don’t forget to add a bit more salt and seasonings than usual. Since vegetables are very low in sodium and most of the dishes we are used to eating are very high is sodium, although I don’t usually recommend adding a salt to a dish, I find that here a bit of it is absolutely necessary in order for things to like usual. You may also want to add a bit more seasonings than usual, since vegetables need a bit more to bring out their delicate, natural flavour in a dish.
Don’t cook every vegetable you want to puree. Some vegetables can be pureed raw, such as roughly chopped bell peppers, mushrooms, and zucchini. By adding these raw purees to your dishes, you can conserve a bit more nutrients.
About the Author:
Aurelie Pare is the young author of The Healthalciously Good Cookbook, a book that guides you through the basics of eating healthy and that features truly healthy recipes.
Visit The Healthaliciously Good Cookbook at the Aurelie's Healthy Cuisine Inc. website at http://www.aurelieshealthycuisine.com to learn more or contact Aurelie at aurelie@aurelieshealthycuisine.
Article Source: ArticlesBase.com - Sneaking Those Veggies In..
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Vegan Planet $14.45 With over 400 recipes, this is the mother lode of vegan cookbooks--and Robin Robertson could be considered the leading mother figure in vegan cuisine. She begins with a pep talk about going vegan, including a general discussion of nutrition, the benefits of giving up meat, and how to set up a vegan household in a world that often seems at odds with the lifestyle. This all-around cooking pro offers many dishes typical of American kitchens as well as those abroad. The Ultimate Shepherd's Pie, bolstered by garden burgers and walnuts, is so hearty one might forget this classic ever relied heavily on red meat. Robertson also brings more exotic dishes to the table. Recipes borrow heavily from Eastern and European influences (such as a Tuscan White Bean dish and Mahogany Eggplant, with ginger, tamari, and sake) and are suffused with spices and flavor. Hitting on everything from fast food to desserts, Robinson brings a wealth of variety and flair to what was once considered a limited diet. |