Mayim's Vegan Table · More Than 100 Great-Tasting and Healthy Recipes From My Family to Yours by Bialik, Mayim -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Dedication Contents CHAPTER 1: Who Are We and Why Are We Telling You What to Eat? CHAPTER 2: Is Plant-Based Eating Really Better for Us? Nutritional Choices CHAPTER 3: What Do We Actually Eat? Easy Meal Tips CHAPTER 4: What’s in Our Kitchens and Cupboards? Stocking a Plant-Based Kitchen CHAPTER 5: Breakfast

Outrageous Granola Green Smoothie Peanut Butter Smoothie Fruity Oatmeal Smoothie Rainbow Smoothie Fruity Oatmeal Muffins Raisin Apricot Super Energy Bars Easy Pancakes French Toast Cheese Melt Breakfast Burrito Potato Hash

CHAPTER 6: Soups, Salads, and Sandwiches

Butternut Squash Soup Cream of Carrot Soup Matzoh Ball Soup Mishmash Soup Minestrone Tomato Soup with Israeli Couscous Israeli Salad Simple Greens with Agave Mustard Dressing Asian Salad Two Ways

1. Broccoli Slaw 2. Traditional Chinese No-Chicken

Sweet and Sour Cabbage Salad Potato Salad Build-Your-Own Taco Salad Three-Bean Salad Moroccan Vegetable Salad Coleslaw Two Ways Quinoa Salad with Veggies and Herbs Rainbow Cabbage Salad with Tahini-Lemon Dressing Americana Pasta Salad Corn and Black Bean Salad Quinoa Mango Salad Quinoa Burgers Vietnamese Banh Mi with Do Chua and Sweet Sauce Dilled Chickpea Burger with Spicy Yogurt Sauce Vegan Reuben Sandwiches Falafel Build-Your-Own Tofu Napa Cabbage Wraps

CHAPTER 7: Snacks, Sauces, and Dips

Kale Chips Brussels Sprouts Chips Guacamole Raw Nut Cheese Mexican Bean Dip Artichoke Tapenade Creamy Artichoke Dip Fava Bean Dip French Onion Dip Eggplant and Red Pepper Crostini Pesto Crostini Bruschetta Hummus Zucchini Chips

CHAPTER 8: Veggies and Sides

Agaved Carrots Tzimmes Golden Couscous with Olives and Fresh Herbs Spanish Rice Corn Bread Thanksgiving Dressing Latkes Root Vegetable Latkes Nondairy Kugel Mac N Cheez Sprout and Potato Croquettes with Dipping Sauce Spice-Crusted Baby Potatoes with Tamarind Cream Oven-Baked Fries Oven-Baked Parsnip Fries Maple Mustard Greens Sautéed Green Beans and Almonds Asparagus Teriyaki Tofu

CHAPTER 9: Entrées

Baked Ziti Winter Vegetable Risotto Sushi in a Bowl Udon with Edamame and Peanut Sauce Thai Pasta Daiya-Style Pizza Cashew Cheese Veggie Chili Creamy Enchilada Casserole Build-Your-Own Black Bean and Quinoa Tacos Vegetable and Tofu Curry Spanikopita with Yogurt Dipping Sauce Zucchini Pie Shepherd’s Pie

CHAPTER 10: Breads

Creamed Corn Bread Pumpkin Bread Turtle Bread Olive Walnut Bread Bev’s Banana Bread Soft Pretzels Hot Pretzel Challah Bread

CHAPTER 11: Desserts

Chocolate Chip Pumpkin Cookies Deep Dark Chocolate Cookies “Cream Cheese” Walnut Cookies Oatmeal Cookies Cocoa Brownies Dark Chocolate Peanut Butter Pie Halloween Candy Bark Candy Cane Winter Bark Pecan Pie Truffles Chocolate, Fruit, and Nut Clusters Mandel Brodt Plum and Walnut Crisp No-Fail Vanilla Cake Chocolate Fudge Cake Rugelach Sufganiyot Hamantaschen

Metric Conversion Chart Resources Acknowledgments Index About the Authors

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