Plant-based meats : hearty, high-protein recipes for vegans, flexitarians, and curious carnivores / Robin Asbell ; [photography by David Paul Schmit].

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ISBN:

9781682682210

Título:

Plant-based meats : hearty, high-protein recipes for vegans, flexitarians, and curious carnivores / Robin Asbell ; [photography by David Paul Schmit].

Autor:

Asbell, Robin, author.

Autor personal:

Asbell, Robin, author.

Descripción física:

183 pages : colour illustrations ; 23 cm.

Nota general:

Includes index.

Contenido:

Ingredients glossary -- Cooking methods -- Basic meats -- Sausages -- Lunch meats and spreads -- Meatballs, burgers, and meatloaf -- Tacos and pulled meat -- Roasts and filets -- Ribs and wings -- Bacon and jerky -- Main courses.

Término del tema:

Meat substitutes -- History.

Vegan cooking.

Seasonal cooking.

Formato:

Libros

Fecha de publicación:

2018

WAIT_PUBINFO:

New York, NY :

The Countryman Press, a division of W.W. Norton & Company,

[2018]

Disponible:*

Signatura topográfica	Tipo de material	Copia	Ubicación de estante	Estado
641.56362 ASB	Book	1	Standard shelving location	Búsqueda… Desconocido

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Resumen

Mock meats have progressed way beyond basic seitan, and reducing your meat consumption is easier than ever before with these realistic alternatives. With a handy guide to ingredients, cooking methods, and the basic flavor profiles behind what makes "meat" so tasty, this book is for meat lovers who still want an option that mimics the real thing, and vegetarians who don't want all the additives you get with processed, store bought mock meats. From meat loaf to sausages, from pâté to jerky, Robin Asbell has a plant-based answer for midweek suppers, weekend brunches, and holiday showstoppers.

Recipes include:
* Thai Meatballs in Red Curry
* Smoky King Trumpet Mushroom Bacon
* Cauliflower Buffalo Wings
* Jackfruit Pulled Pork and Barbecue Sauce
* Turkey Roll with Stuffing

Notas del autor

Robin Asbell is a cookbook writer and chef. Her work has appeared in Clean Eating, Better Homes and Gardens, Vegetarian Times, Real Food, and elsewhere. She lives and teaches cooking classes outside Minneapolis.

Reseñas (1)

Reseña de Publisher's Weekly

Opening with a strong, persuasive argument for going meatless without getting into the weeds of food politics or a debate about vegan vs. vegetarian diets, cooking teacher Asbell (Great Bowls of Food) does a fine job of making meatless meals approachable and enticing: "The biggest myth is that you can't get protein without animal-based foods, "Asbell writes. "Forget that. Protein is in everything from spinach to bananas." Asbell shows how vegan versions of hot dogs (made with tofu, carrots, and miso paste), hamburgers (with seitan and wheat gluten), baloney (firm tofu, beet powder), empanadas, and bulgogi ribs (wheat gluten and yeast) can be just as flavorful and satisfying as the real thing. Asbell provides plenty of recipes that can be prepared in an hour or less and with ingredients that can be easily found. While meatless pepperoni and bacon formed from king trumpet mushrooms might be best reserved for weekend cooking, walnut cauliflower beef for tacos, a mushroom patAc, and seitan Kung Pao stir fry are ready in half an hour. Asbell's surprisingly doable recipes are perfect for those interested in creating meaty-feeling meals with vegetables. (Nov.) © Copyright PWxyz, LLC. All rights reserved.

Tabla de contenido

Introduction	p. 9
Ingredients Glossary	p. 18
Cooking Methods	p. 22
Basic Meats	p. 25
Sausages	p. 35
Lunch Meats and Spreads	p. 49
Meatballs, Burgers, and Meat Loaf	p. 61
Tacos and Pulled Meat	p. 79
Roasts and Filets	p. 89
Ribs and Wings	p. 105
Bacon and Jerky	p. 119
Main Courses	p. 128
Acknowledgments	p. 177
Index	p. 178