by
Ahern, Pam, compiler.
Call Number
641.5636 AHE
Publication Date
2017
Summary
If we could eat healthy, nutritious and delicious food without harming others, why wouldn't we? More and more people are waking up to a better way of living, one that is kinder to animals and more in sync with the planet, gentler on the mind and better for our health. Here, 50 generous chefs from around Australia share their secret recipes for cruelty-free cooking, from breakfast bowls and pancakes to vegan `comfort food', mains and decadent desserts. Featuring Matcha Mylkbar, Vegie Bar, Smith & Daughters, Transformer, Soul Burger, Elixiba, Pana Chocolate, The Raw Kitchen and many more. All royalties from the sale of Cooking with Kindness go to Edgar's Mission, a not-for-profit sanctuary that provides a safe haven for over 450 rescued farmed animals.
Format:
Regular print
Relevance:
0.0772
by
Taylor, Lucy Gwendoline, author.
Call Number
641.5636 TAY
Publication Date
2018
Summary
Going, being and staying vegan has never been so simple with this comprehensive cookbook of over 160 healthy, delicious and entirely plant-based recipes. Modern Australian Vegan is the perfect companion in your journey toward a plant-based diet. With expert guidance from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you'll be able to adopt a vegan diet in the healthiest way possible. Featuring tips on how to get started, evidence-based nutritional advice, easy substitutions, a sample weekly menu and over 160 recipes that don't compromise on flavour, you'll be surprised how easy it is to become and stay vegan.
Format:
Books
Relevance:
0.0680
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by
McKee, Hayley, author.
Call Number
641.86 MCK
Publication Date
2018
Summary
Hayley McKee is passionate about creating sweets that taste of nature, where the ingredients are familiar, the colouring is genuine, and the flavours are unmasked. In Sticky Fingers, Green Thumb she celebrates the use of vegetables, edible flowers and herbs in her incredible baked desserts. Sticky Fingers, Green Thumb includes recipes such as spiced parsnip and willow blossom cake; sweet pea and green tea cake; passionfruit cupcakes with raspberry basil frosting; peanut butter, rock salt and rosemary cookies; hibiscus brownies and lemon myrtle & fennel seed honey cake. Broken into five chapters: Real Baking Know-how; Vegetables in Baked Desserts; Herbs in Baked Desserts and Edible Flowers, each section includes a handy flavour wheel and gardening tips and tricks. This is baking as it should be - soulful, earthy and seasonal in Hayley's signature, delicious style.
Format:
Books
Relevance:
0.0657
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