by
Zaslavsky, Alice.
Call Number
XX(308567.1)
Publication Date
2023
Format:
Electronic Resources
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0.0598
by
Joy Yuan, Joy.
Call Number
641.5636
Publication Date
2021
Summary
Have you ever wanted to make your favourite Asian dishes plant-based, but didn't know where to start? More Than Veggies by popular vegan blogger, Joy Yuan, features some of the most irresistible Asian classics like bak kwa (Chinese pork jerky), char siew (Chinese barbecue pork), dumplings, rendang and kaya (coconut egg jam), made wholesome with the goodness of plants. Joy has perfected these dishes, ensuring that they taste familiar to the original dishes, and are just as hearty, robust and satisfying. She also makes it a point to use common pantry ingredients rather than expensive or difficult-to-find vegan substitutes, to keep these plant-based options practical and accessible for the everyday home cook. Where applicable, options to make the dishes allium-free, soy-free and gluten-free are also provided, so anyone can enjoy these delicious plant-based meals.
Format:
Electronic Resources
Relevance:
0.0539
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by
McCosker, Kim.
Call Number
641.5636
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0539
by
Media, Adams.
Call Number
641.5636
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0600
by
Toombs, Dan.
Call Number
641.5636
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0565
by
Pixie, Plantbased.
Call Number
641.563
Publication Date
2018
Summary
The complete guide to sorting nutrition fact from fiction using evidence-based science and delicious recipes.
Format:
Electronic Resources
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0.0408
by
Kaminsky, Hannah.
Call Number
641.56359999999995
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0539
by
Harris, Adrian.
Call Number
641.3
Publication Date
2018
Summary
Today's food is about more than nutrition-it's about presentation. Adrian and Jeremy have found growing popularity on social media by sharing not only wholesome, delicious recipes, but also colorful food styling. They appreciate the versatility and beauty of fresh produce and incorporate the brilliance of its color into all their dishes.
Format:
Electronic Resources
Relevance:
0.0408
by
Gleeson, Erin.
Call Number
641.5636
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0643
by
Montagu, Julie.
Call Number
613.2
Publication Date
2016
Summary
The follow-up to the bestselling Superfoods is for anyone who wants to fuel their body with superfoods, fast!.
Format:
Electronic Resources
Relevance:
0.0579
by
Parsons, Kimberly.
Call Number
641.563
Publication Date
2016
Summary
The Yoga Kitchen teaches you that by eating holistic recipes you can nourish your mind, strengthen your body and bring more balance into your life.
Format:
Electronic Resources
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0.0520
by
Chaplin, Amy, author.
Call Number
641.5636 CHA
Publication Date
2015 2014
Summary
A sophisticated vegetarian cookbook with all the tools you need to be at home in your kitchen, cooking in the most nourishing and delicious ways--from the foundations of stocking a pantry and understanding your ingredients, to preparing elaborate seasonal feasts. Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars containing grains, seeds, beans, nuts, and spices. You open the fridge and therein you find a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments, and seasonal produce. This is Amy Chaplin's kitchen. It is a heavenly place, and this book will make it your kitchen too. With her love of whole food and knowledge as a chef, Chaplin has written a book that will inspire you to eat well at every meal. Part One lays the foundation for stocking the pantry. This is not just a list of food and equipment; it's real working information--how and why to use ingredients--and an arsenal of simple recipes for daily nourishment. Also included throughout are tips on living a whole food lifestyle: planning weekly menus, why organic is important, composting, plastics vs. glass, drinking tea, doing a whole food cleanse, and much more. Part Two is a collection of recipes (most of which are naturally gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I'll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert. If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegetarian, this book will become your best friend, always there for you when you're on your own, and ready to lend a hand when you're sharing food with family and friends. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone.
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Books
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0.0477
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