by
Prescott, Jessica.
Call Number
641.56362
Publication Date
2020
Summary
Over 60 one-pot vegan recipes, from roasting-tin dinners to tray-bake desserts!.
Format:
Electronic Resources
Relevance:
0.0945
by
Phipps, Catherine.
Call Number
641.65
Publication Date
2019
Summary
Celebrate versatile, varied leaves: over 120 enticing recipes for herbs, lettuces, greens and everything in between.
Format:
Electronic Resources
Relevance:
0.0884
View Other Search Results
by
Phillips, Damaris.
Call Number
641.5636
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0884
by
Gourmet, Merchant.
Call Number
641.56362
Publication Date
2021
Summary
Plant-based recipes for fast dinners, one-pan suppers, quick lunches, desserts and weekend feasts using Merchant Gourmet pulses, grains, lentils, seeds and chestnuts.
Format:
Electronic Resources
Relevance:
0.0857
by
Jacobi, Dana.
Call Number
641.64
Publication Date
2013
Summary
Packed with nourishing recipes, this title offers easy ways to get wholesome foods on the table any time of day. Home cooks will learn how to craft meals based on vegetables, fruits, whole grains, and legumes. Visual galleries of the key ingredients explain the vast pantry of wholesome plant-based ingredients readily available in local supermarkets.
Format:
Electronic Resources
Relevance:
0.0833
by
Chesman, Andrea.
Call Number
641.5973
Publication Date
2010
Format:
Electronic Resources
Relevance:
0.0811
by
Campbell, Kim.
Call Number
641.5636
Publication Date
2015
Summary
A revolution has begun...From a creative team that includes the producer and writer of Forks Over Knives, the documentary film PlantPure Nation captures the inspiring story of plant-based nutrition's impact on a small town in the rural South and the effort to bring about historic political change. As the film's official companion cookbook, The PlantPure Nation Cookbook brings this powerful, science-based approach to nutrition from the big screen to your kitchen with some of the same mouthwatering recipes that kick-started the revolution, promoting the health benefits of a whole food, plant-bas
Format:
Electronic Resources
Relevance:
0.0635
by
Kinser, Kelsey.
Call Number
641.65
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0516
by
Kenney, Matthew.
Call Number
641.65
Publication Date
2014
Summary
<DIV> The Matthew Kenney team, always on the forefront of culinary innovation, offers up their latest techniques and approaches to raw food dining. This cookbook guides you to prepare raw foods in a contemporary, artistic manner utilizing the best ingredients. The recipes are grouped by method: found, let, sprouted, spun, dried, smoked, sealed, cured, pressed, fermented, aged, sweetened, blended, and juiced, and make soups, salads, cheeses, main courses, desserts, and drinks. </div>
Format:
Electronic Resources
Relevance:
0.0460
10.
by
Herriot, Carolyn.
Call Number
641.5622
Publication Date
2015
Summary
In her bestselling book The Zero-Mile Diet (Harbour, 2010), gardening activist Carolyn Herriot inspired readers to put organic homegrown fruits and vegetables on the table, using time-saving, economical and sustainable methods.Now Herriot is back with even more ideas to cook up fresh food from the garden throughout the year. The Zero-Mile Diet Cookbook is filled with vegetarian dishes that are neither complicated nor time-consuming. With recipes like Fennel, Chard and Goat Cheese Pie, Fresh Mint Tabouleh and Fresh Raspberry Cordial, discover simple yet satisfying ways to enjoy vibrant vegetabl
Format:
Electronic Resources
Relevance:
0.0432
by
Binns, Brigit.
Call Number
641.564
Publication Date
2017
Summary
Beautiful photos accompany refreshingly simple and wholesome recipes that showcase the best ingredients and flavors of each season. More than 90 recipes highlight the best of each season's bounty. With four chapters - one for each season - recipes feature ingredients at the height of their flavor and freshness, inspiring light and flavorful cooking throughout the year. Lush, full-color photography beautifully illustrates the vibrancy of fresh, ripe ingredients. Special features explore seasonal approaches to easy classics such as toasts, bowls, puff pastry tarts, and cocktails. Cooking in Season is the ultimate handbook for utilizing the best of each season's ingredients in a collection of simple, yet sublimely flavorful, recipes. From starters, soups and salads through main courses and desserts, freshness in flavor and preparation is effortlessly attained.
Format:
Electronic Resources
Relevance:
0.0342
Limit Search Results
Narrowed by: