by
Windram, Lee.
Call Number
ARC 641.5636 WIN
Publication Date
1986
Format:
Books
Relevance:
67235.5000
by
Jaffari, Omid
Call Number
641.5636 JAF
Publication Date
2015
Summary
Here are 150 gluten-free and dairy-free vegan recipes that let you into the secret of creating gourmet raw cuisine for every day. Eating organic, nutritionally dense, uncooked plant foods can really improve your health and well-being because the less food is processed, the less stress it puts on the digestive system...The three sections in this book -- Raw Materials, Staples and Recipes -- take you on a journey through creating delicious raw vegan cuisine from scratch: from using a dehydrator and stocking your pantry with the best ingredients, to making raw vegan staples for your fridge and freezer, to combining these staples to make delicious breakfasts, soups, salads, pastas, risottos, tarts, desserts and chocolates...The result is clean, delicious, nourishing food that is full of goodness for body and soul...
Format:
Books
Relevance:
53623.2969
View Other Search Results
by
Conil, Jean.
Call Number
ARC STA 641.5636 CON
Publication Date
1995
Format:
Books
Relevance:
49104.1016
by
Madison, Deborah
Call Number
ARC 641.5636 MAD
Publication Date
1987
Format:
Books
Publisher description http://www.loc.gov/catdir/description/random041/86047884.html
Contributor biographical information http://www.loc.gov/catdir/bios/random056/86047884.html
Contributor biographical information http://www.loc.gov/catdir/bios/random056/86047884.html
Relevance:
44826.0781
by
Lewis, Lynn.
Call Number
641.5636 VEG
Publication Date
2009
Summary
This cookbook offers clever collections of easy to cook, flavoursome recipes which take their inspiration from a great variety of international cuisine.
Format:
Books
Relevance:
0.1387
by
Abensur, Nadine, author.
Call Number
641.5636 ABE
Publication Date
2016 2001
Summary
Since opening their first restaurant in 1961, Cranks have been pioneers of vegetarian cuisine and champions of organic produce. Here, celebrated writer and chef Nadine Abensur presents over 200 classic meat-free recipes from the Cranks kitchen. From pumpkin and parsley risotto to aubergines with smoked ricotta, passion fruit ice-cream, walnut and raisin loaves and plum jam, every recipe is packed full of beautifully simple, natural ingredients that will nourish both body and soul.
Format:
Books
Relevance:
0.0981
by
Lavenia, Veronica, 1972-, author.
Call Number
641.5636 LAV
Publication Date
2016
Summary
NATIONAL & REGIONAL CUISINE. The Vegetarian Italian Kitchen represents the true contemporary culture of Italian homemade cooking that is both healthy and affordable for everyone. This beautifully designed book is a collection of 120 vegetarian recipes uniquely divided into seasons and into savory and sweet sections for each of the seasons. There is sumptuous photography throughout which showcases the beauty and goodness of simple, healthy, seasonal recipes that are typical of true Italian homemade tradition, prepared with unrefined ingredients that are readily available. The Vegetarian Italian Kitchen is aimed not only at vegetarian sand Italian food lovers, but also at those who love healthy, sustainable, tasty food prepared with seasonal high quality ingredients.
Format:
Books
Relevance:
0.0833
8.
by
Editors, Periplus.
Call Number
641.5636
Publication Date
2012
Summary
Highly nutritious, easy to digest, and always delicious, Asian vegetarian cuisine offers a healthy, tasty alternative to meat-based meals. Recipes include Brown Rice with Stir-fried Vegetables, Chinese Angel Hair, Green Pea and Tender Tofu Soup, and Fragrant Noodles with Chili and Sesame Sauce, among others.
Format:
Electronic Resources
Relevance:
0.0833
by
Chu, Danny.
Call Number
641.5952
Publication Date
2021
Summary
Simple, healthful and vegetarian, shojin ryori originated from Japanese Zen temples and is beloved today for its exquisite flavours, creativity and regard for ingredient, provenance and beauty. Following the success of his other cookbook, Shojin Ryori: Mindful Japanese Vegetarian Cooking, chef Danny Chu of Enso Kitchen demonstrates once again the versatility and sophistication of the cuisine. With clearly written step-by-step instructions and insightful cooking tips, he brings the bounties of each season to the home kitchen and shows how satisfying, everyday meals can be made with ease, elegance and pleasure.
Format:
Electronic Resources
Relevance:
0.0811
by
Chu, Danny.
Call Number
641.5952
Publication Date
2021
Summary
Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, and is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products. With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful, and satisfying shojin ryori meals in your home kitchen. Danny is also the author of Living Shojin Ryori, where he shares even more ideas for simple, healthful, and satisfying everyday meals.
Format:
Electronic Resources
Relevance:
0.0811
by
Thomas, Heather, author.
Call Number
641.5636094 THO
Publication Date
2019
Summary
A delicious collection of accessible and tasty Greek recipes perfectly matched to the current trend for meat-free eating. Fresh vegetables are an integral part of Greek cuisine, and The Greek Vegetarian Cookbook showcases an array of delicious meatless breakfasts, soups, salads, vegetables, grains, and desserts. Drawing inspiration from all over Greece, the book simplifies this hugely popular cuisine with easily achievable, nourishing recipes so satisfying and tasty that they appeal to vegetarians and meat-eaters alike. Introductions to each recipe often provide additional information on ingredients and serving suggestions and many suggest variations to the dish itself.
Format:
Books
Relevance:
0.0811
by
Chu, Danny.
Call Number
641.56360952
Publication Date
2014
Summary
Shojin ryori is the art of Japanese vegetarian cuisine that originated from the Japanese Zen temples, but is today widely popular all over the world for its healthful and well-balanced meals prepared without meat, fish, eggs or dairy products. With clearly written step-by-step instructions and insightful cooking tips, chef Danny Chu of Enso Kitchen will show you how to transform simple, readily available ingredients into creative, flavourful and satisfying shojin ryori meals in your home kitchen.
Format:
Electronic Resources
Relevance:
0.0811
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