by
Atlas, Nava.
Call Number
641.5636
Publication Date
2014
Summary
Acclaimed and bestselling vegan author, cook, and creator of VegKitchen.com, Nava Atlas, delivers a beautiful must-have guide to transform your plate, your kitchen and your life with the best nature has to offer, including 125 delicious and versatile plant-based recipes for every day of the year. Eating vegan doesn't have to be about sacrifice and substitutions. With Plant Power, Nava Atlas celebrates the bounty of natural foods and teaches everyone-from committed vegans to those who just want more plants in their diet-how to implement a plant-based approach to their lives-easily, practically, and joyfully, every day. Illustrated with 75 gorgeous color photographs throughout, Plant Power focuses on the basics, from setting up a plant-powered pantry and fridge to choosing the best fresh foods for each season and streamlining daily meal preparation. Whether it's a stir-fry using leftover veggies in the crisper, a fajita dinner to please different taste buds, yummy hummus wraps, or a pot of chili to savor on a cold winter evening, Plant Power takes the challenge out of meal-planning and makes it fun. Each of the fresh and flavor-packed recipes is easy to make and customizable, with tips on variations from turning up the heat and mixing up ingredients, to kid-friendly, gluten-free, and seasonal options. "By savoring and being grateful for the abundance of whole foods, a powerful message is conveyed," Nava writes. "This is what we choose to eat; this is sustainable. And best of all, eating this way makes the world a better and more compassionate place.".
Format:
Electronic Resources
Relevance:
0.6290
by
Marcus, Jacqueline B., author.
Call Number
612.3 MAR
Publication Date
2013
Format:
Books
Relevance:
0.0737
View Other Search Results
by
Brown, Amy C., author.
Call Number
641.3 BRO
Publication Date
2019 2015
Summary
Understanding food: principles and preparation thoroughly explores the science of food through core material on food selection and evaluation, food safety and food chemistry. It is ideal for an undergraduate course that covers the basic elements of food preparation, food service and food science. Contemporary and comprehensive, the sixth edition of this best-selling text discusses classification, composition, selection, purchasing and storage for a range of traditional food items, and it explores various aspects of food service, including food preparation, meal planning, equipment, food preservation and government regulations. Updated to reflect the 2015-2020 Dietary Guidelines.
Format:
Regular print
Relevance:
0.0657
Limit Search Results
Narrowed by: