Vegetarian and Vegan : Vegan

ISBN: 9781624147210
Publication date: 01/02/2019

Whether you’re committed to a vegan diet or simply looking to enjoy more plant-based meals in your dinner routine, this cookbook is a must-have weeknight resource. Megan Sadd, founder of the vegan food blog Carrots and Flowers, which has nearly 280k likes on Facebook, shares 75 new and amazing recipes that work on multiple levels for busy home cooks. Each recipe is kid-friendly and easy to prepare, featuring easy-to-find, real-food ingredients and no highly processed meat or dairy substitutes. Most recipes are gluten free, or include a gluten-free option. Many are also made in one pot, making for less cleanup and fuss. Readers won’t groan at the thought of preparing dinner after work when they have such quick, easy and delicious options as Cauliflower Romanesco Tacos, Dynamite Poke Bowls, Salisbury Portobello TV Dinner, Creamy Pesto Quinoa with Roasted Tomatoes and 20 Minute Vegan Mac ‘n’ Chz. Before you know it, you’ll be whipping up nourishing, nutrient-dense, feel-good dinners every night of the week like you were born for it! There will be 75 recipes and 75 photos.

Pages: 192
Dimension: 228mm X 203mm
Author: SADD, MEGAN

ISBN: 9780778805649
Publication date: 01/04/2017

Aquafaba literally means bean water -- the water that's drained off neutral-coloured beans like chickpeas, white beans and cannellini beans. Vegans have had limited choices when it came to baked goods. The existing substitutes did not have the chemical properties of eggs which made them integral for binding and leavening. But now there is the perfect substitute and it's aquafaba. And it's blown open the world of vegan baking. This collection of recipes, however, is not only for vegans. It is great for anyone who has an allergy to dairy and eggs. It's proof that you can go egg-free and still enjoy delicious recipes. You will never miss eggs again. The general rule of thumb is 3 tbsp of aquafaba equals one egg. The protein in aquafaba, when mixed with some sugar and a pinch of cream of tartar, perfectly simulates egg whites. Neutral in taste, you don't have to worry about your dishes tasting beany. All your breakfast and brunch favourites are here from omelettes, French Toast and pancakes to scones and crepes. You'll enjoy satisfying and sumptuous Vegan Shepherds Pie, Vegan Mac and Cheese and Manicotti for lunch or dinner. And you can once again enjoy Alfredo Sauce over your pasta. And the meringue desserts are not to be missed -- Fruit Pavlova and Sweet Potato Pie to Lemon Meringue Pie. Chocolate Chip Cookies, S'mores Bars, Snickerdoodles and Chocolate Ice Cream are perfect for those children's birthday parties where allergies are now a prevailing concern. Now you no longer have to live without the culinary wonders that eggs and egg whites produce. All you need to do is open up a can of chickpeas, drain the water and you're ready to go. AUTHOR: Rebecca Coleman is a food blogger (Cooking by Laptop) and she works primarily with small businesses, arts and non-profit organisations to help them to create social media marketing plans. 16 colour photos

Author: COLEMAN, REBECCA

ISBN: 9781680991215
Publication date: 01/03/2016

Caring for a baby or small child with food sensitivities is never funespecially if you have no idea what the culprit is. Meet Jennifer and Tanya: two modern mamas with a combined seven children and twenty-five years worth of experience in navigating the problem of what to feed a baby with an uncooperative digestive tract.Written in frank, humorous language displaying a boisterous passion for real food, this book schools readers on what some common food offenders are, why food sensitivities are more prevalent now than in the past, secrets to assembling the perfect pantry, and how to cook one meal that will nourish anyone from six months to sixty years with simple, wholesome ingredients.

Pages: 272
Dimension: 242mm X 191mm
Author: BROWNE, JENNIFER