The China Study Quick & Easy Cookbook [electronic resource] : Cook Once, Eat All Week with Whole Food, Plant-Based Recipes

ISBN:

9781940363912

Title:

Author:

Sroufe, Del.

Personal Author:

Sroufe, Del.

Publication Information:

New York : BenBella Books, Inc., 2015.

Physical Description:

1 online resource (257 p.)

General Note:

Description based upon print version of record.

Contents:

FOREWORD; INTRODUCTION; SAMPLE MENU PLANS; MENU PLAN I; MENU PLAN II; MENU PLAN III; PANTRY LIST; RECIPES; BREAKFAST DISHES; BANANA-PINEAPPLE SMOOTHIE; STRAWBERRY CREAM SMOOTHIE; PEACH-MANGO SMOOTHIE; BANANA BREAD SMOOTHIE; MUESLI; APPLE PIE GRANOLA; EASY CREAMY POLENTA; OATMEAL-RAISIN BREAKFAST BARS; SWEET POTATO PIE MUFFINS; FRESH APPLE MUFFINS; STOVETOP RICE PUDDING; SAUCES, SALAD DRESSINGS & SEASONINGS; ALL-PURPOSE VINAIGRETTE; ASIAN SALAD DRESSING; HERBED ORANGE VINAIGRETTE; ORANGE-MISO SALAD DRESSING; ALMOST INSTANT PEANUT SAUCE; GREEN SAUCE; BASIC MAYONNAISE; RED PEPPER MAYO

DEL'S FAVORITE PARMESANJERK SPICE RUB; FRESH HERBED TOMATO-CORN SALSA; EASY DATE BARBECUE SAUCE; DATE AND SOY STIR-FRY SAUCE; TWO-MINUTE DATE PUREE; CAULIFLOWER PUREE; SAFFRON CREAM; NO-QUESO SAUCE; ALFREDO SAUCE; SNACKS & SPREADS; BASIL PESTO HUMMUS; ROASTED RED PEPPER DIP; WHITE BEAN-MISO SPREAD; CARROT-ALMOND SPREAD; THAI BEAN SPREAD; FALAFEL; BUFFALO CAULIFLOWER BITES; SALADS; FRESH SPINACH SALAD; APPLE, FIG, AND ARUGULA SALAD; ORANGE-MISO ROMAINE SALAD; KALE SALAD WITH ORANGE-MISO DRESSING; BEAN AND KALE SALAD WITHCREAMY CASHEW-LIME DRESSING; WARM KALE SALAD WITH PEANUT DRESSING

POTATO SALAD WITH PINE NUTS, OLIVES, AND DILLLATE SUMMER POTATO-GREEN BEAN SALAD; BEANS AND GRAIN SALAD; CHICKPEA SALAD WITHSUN-DRIED TOMATO VINAIGRETTE; ASIAN CHICKPEA SALAD; FANCY-PANTS CHICKPEA SALAD; ORANGE, BEAN, AND OLIVE SALAD; BLACK-EYED PEA SALAD; BARLEY SALAD WITH APPLES AND WALNUTS; GREEN SESAME PASTA SALAD; RED PEPPER SLAW; PEANUT SLAW; SANDWICHES; BUFFALO PO' BOYS; PULLED MUSHROOM SANDWICHES; BARBACOA MUSHROOM BURRITOS; PORTOBELLO MUSHROOM BURGERS; SOUTHWEST BURGERS; WARM MUSHROOM SALAD SANDWICHES; PASTA & BAKED DISHES; CHILLED PEANUT NOODLES; ALMOND NOODLES; ORANGE-MISO NOODLES

PENNE WITH FRESH HERBED TOMATO-CORN SALSAMOROCCAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES; SUMMER PENNE PASTA SAUTÉ; PENNE WITH RED LENTILS AND CHARD; PASTA WITH WHITE BEANS, PECANS, AND TARRAGON; PASTA WITH VEGETABLES AND WHITE BEAN-MISO SPREAD; PENNE WITH THAI TOMATO-EGGPLANT SAUCE; PASTA WITH SAFFRON CREAM; PENNE WITH MUSHROOM-DILL CREAM SAUCE; PASTA ALFREDO; NO-QUESO MAC AND CHEESE; NO-QUESO POTATO BAKE; SCALLOPED POTATOES WITH SAFFRON CREAM; BAKED QUINOA WITH SAFFRON CREAM; SOUPS; EASY CARROT-GINGER SOUP; TOMATO, CORN, AND FRESH BASIL SOUP; SPINACH-POTATO SOUP

ASIAN NOODLE SOUPFUSS-FREE PHO; MULLIGATAWNY SOUP; HUNGARIAN MUSHROOM SOUP; CREAMY POBLANO CORN CHOWDER; EASY PEASY BLACK BEAN SOUP; ISLAND RED BEAN STEW; SWEET POTATO AND RED PEPPER SOUP; SOUTHWEST TOMATO BISQUE; COUSCOUS WITH MINT, PINE NUTS, AND CHICKPEAS; BROCCOLI, RED PEPPER, AND BROWN RICE STIR-FRY; FRUIT AND VEGETABLE CURRY; QUINOA AND WHITE BEANS WITH LEMON AND OLIVES; POBLANO-CORN QUINOA CAKES; JERK-STYLE BEANS; POLENTA ROUNDS WITH SAFFRON CREAM AND WILTED SPINACH; ZUCCHINI, CORN, AND RED PEPPER PANCAKES; MEDITERRANEAN VEGETABLE STEW; EGGPLANT-TOMATO-OLIVE RAGU

GLAZED EGGPLANT CUTLETS

Subject Term:

Added Author:

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

New York : BenBella Books, Inc., 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5636	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

Following the plant-based nutrition regimen presented in The China Study is now easier than ever before.

When it comes to meal planning, do you find yourself deciding between healthy foods and quick options? Do you stare at the contents of your fridge, wondering what you can easily throw together?

Even on a busy schedule, your meals can be simple, healthy, and delicious!

You shouldn't have to sacrifice health or taste for efficiency in the kitchen. Nobody knows this better than Chef Del Sroufe, author of the New York Times bestseller Forks Over Knives--The Cookbook and Better Than Vegan . In The China Study Quick & Easy Cookbook , Sroufe provides menu plans, pantry lists, and more than 100 delicious plant-based recipes that are quick, easy, and multipurpose.

Edited by LeAnne Campbell, author of The China Study Cookbook , this book guides you to spend a couple of hours one day a week preparing meals ahead of time. Every dish follows the nutrition standards set forth by The China Study , ensuring optimal healthful and quality eating with whole food recipes such as:

* Fruit and Vegetable Curry
* Mushrooms Barbacoa
* Cauliflower Parmesan
* Sweet Potato Pie Muffins
* Banana-Coconut Macaroons

With a foreword by The China Study coauthor Thomas Campbell, The China Study Quick & Easy Cookbook is the next step in transforming your kitchen, your time, and your life.

Author Notes

Del Sroufe 's passion for cooking began at eight years old and never faded. In 1989 he went to work for one of Columbus' premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del's Bread, a vegan bakery, before beginning vegan meal delivery service in 2001, serving eclectic plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years.

In 2006, Sroufe joined Wellness Forum Foods as co-owner and chef, where he continued the tradition of delivering great tasting, plant-based meals to clients in Columbus as well as throughout the continental U.S. Sroufe also joined The Wellness Forum as a member where, after a lifetime of yo-yo dieting, he has lost over 200 pounds on a low fat, plant-based diet. He continues to teach cooking classes at local venues like Whole Foods, Community Recreation Centers, and The Wellness Forum. Sroufe is the author of Forks Over Knives--The Cookbook , a vegan cookbook companion to the acclaimed documentary Forks Over Knives .

LeAnne Campbell , PhD, lives in Durham, North Carolina. She has been preparing meals based on a whole-food, plant-based diet for almost 20 years. Campbell has raised two sons--Steven and Nelson, now 18 and 17--on this diet. As a working mother, she has found ways to prepare quick and easy meals without using animal products or adding fat.