The Eat-Clean Diet · Vegetarian Cookbook by Reno, Tosca -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Table of Contents Introduction How to Use This Book CHAPTER 1 | A Healthy Start

Baking Powder Biscuits Green Energy Whole Food Smoothie Breakfast Eggel Sandwich Lemon Cottage Cheese Griddlecakes Amaranth Oat Waffles Blueberry Baked Oatmeal French Toast with Strawberries and Almonds Baja California Eggs Benedict Dark and Addictive Bran Muffins Quick Brown Rice Breakfast Smoothie on the Beach Skillet Eggs in Rustic Tomato Sauce with Butter Beans Kale-Wrapped Leek and Sweet Potato Mini Quiches Maple Pecan Granola with Raisins Triple Berry Barley Crunch Blueberry and Citrus Breakfast Parfait Suit Yourself

CHAPTER 2 | Snack Break

Carolina Caviar Honey Nut Granola Bars Smoky Eggplant and Chickpea Spread Flatbread with Za’atar and Sesame Seeds Bruschetta with Tomato and Avocado Baked Mini Pepper Poppers Cilantro and Pumpkin Seed Pesto Artichoke and Roasted Red Pepper Tapenade Sea Crunchie Snack Mix Sun-Dried Tomato Olive Tapenade Red Pepper Cheesecake with Apricot Peach Compote Dried Fruit and Nut Bars Moroccan Chickpea Spread Brown Rice Squares with Coconut Cashew Dipping Sauce Bring the Heat Baked Blue Corn Chips The Lowdown on Legumes

CHAPTER 3 | Simple Salads

Farro Salad with Watercress, Beets and Caramelized Red Onions Bulgur Wheat and Black Kabuli Chickpeas Delightful Strawberry, Spinach and Broccoli Salad with Macadamia Nuts Eggless Egg Salad Spelt, Asparagus and Pea Salad Caprese Quinoa Salad Seven Citrus Salad with Mint Chilled Asparagus Salad Ethiopian-Style Bread Salad Stone Fruit and Beet Salad Meyer Lemon, Mushroom, Celery and Spinach Salad Spring Fling Pasta Salad Sweet Potato Picnic Salad Warm Farro and Arugula Salad with Roasted Fennel, Delicata Squash and Red Onion Macronutrients: the BIG Picture

CHAPTER 4 | Savory Soups & One Pot Meals

Hawaiian Curry with Sweet Potatoes and Bananas Avocado Gazpacho Broccoli “Cheddar” Soup Mexican Fiesta Bowl Butternut and Bean Soup St. Patrick’s Day Celebration Stew Elegant Mushroom and Winter Vegetable Stew Catalan Lentil and Vegetable Soup Roman “Little Rag” Soup with Spinach Split Pea Soup The Soup-er Cleanse Roasted Red Pepper Minestrone Soup Mexican Pepper and Black Chickpea “Stoup” Thriving Vegetarian Cultures

CHAPTER 5 | The Main Course

Tofu, Broccoli and Mushroom Fajitas Italian Marinara Beanball Subs Beluga Lentils with Porcini Mushrooms, Asparagus and a Sunny Egg Chana Dal with Caramelized Onions and Coconut Stuffed Shells Taco Night Butternut Squash, Portobello Mushroom, Caramelized Onion and Hazelnut Pizza Lebanese Spinach Triangles Miso Udon Noodle Bowl with Roasted Sweet Potato, Tofu and Sea Vegetables Greek Tempeh-Stuffed Peppers Israeli Couscous and Chickpeas with Eggplant, Red Peppers, Parsley and Mint Late Summer Spelt with Crunchy Vegetables Green Pea Risotto with Fresh Pea Shoots Chilaquiles Tandoori Tofu with Grilled Vegetables Tofu Gyros with Tzatziki Top Protein Sources

CHAPTER 6 | From the Sea

Scallops with Tarragon Corn Supreme Sauce Poached Halibut in Lemon Caper Broth Tri-Color Pasta with Tuna, Spinach and Artichoke Hearts Clean Salmon Caesar Pita Pockets Calamari Parsley Salad Penang Curry with Tofu and Pineapple Miso Soy Broiled Salmon with Salad Greens and Snap Peas Herb-Grilled Shrimp Skewers with Avocado Linguini Rex Sole with Gingered Petite Vegetables and Shiitake Mushrooms Jacked Jill

CHAPTER 7 | Vivacious Vegetables & Sides

Bitter Greens with Pomelo and Avocado Marvelous Mediterranean Seasoning Forbidden Black Quinoa Adzuki Beans and Brown Rice with Mushrooms and Water Chestnuts Red Lentil Dal with Spinach Roasted Exotic Mushrooms Autumn Harvest Wild Rice Parsnip Fries Summer Vegetable Crudi Braised Baby Bok Choy Red Quinoa Pilaf Puréed Watercress Yakisoba Puttanesca Sauce Croatian Cabbage Slaw Smoked Paprika Roasted Fingerling Potatoes Golden Brussels and Leeks Collards Southern Style Cuban Black Beans Tex-Mex Rice Tex-Mex Beans Roasted Spaghetti Squash with Hazelnuts and Crispy Sage Vietnamese Fresh-Pickled Vegetables Pickling and Preserving

CHAPTER 8 | Fast Foods

Grilled Gourmet Bella Burgers Cucumber and Watercress Tea Sandwiches Kimchi Fried Rice (Kimchi Bokkeumbap) Spinach Fettuccini with Golden Chanterelles and Lacinato Kale Korean Pancakes with Kimchi and Scallions Mediterranean Panini Hot and Comforting Couscous with Arugula Mediterranean Breeze Bowl with Lemon Garlic Tahini Sauce Lemon Orzo with Edamame, Orange Peppers and Cherry Tomatoes Penne with No-Cook Sun-Dried Tomato Tofu Cream, Artichoke Hearts and Basil Thai Egg Stir-Fry with Tomatoes Gourmet Veggie English Muffin Pizzas Dehydration for Preservation

CHAPTER 9 | Sweet Treats

No-Cheese Raspberry Cheesecake Skillet Cornbread Fresh Strawberries with Chocolate-Orange Avocado Mousse Banana Cupcakes with Peanut Butter Yogurt Frosting Baked Sweet Plantains Blueberry Compote Cappuccino Fudge Pops Pineapple Carrot Bread … or Cake? Coconut Orange Quinoa Pudding Crunchy Oatmeal Raisin Cookies Ooey Gooey Banana Chocolate Chip Bread Pudding Peanut Butter Chocolate Chip Backback Kisses Rhubarb Cherry Berry Crostata Are You Getting Enough?

CHAPTER 10 | Vegetarian Holiday Feast

Holiday Menus Root Vegetable and Tempeh Shepherd’s Pie Rye Bread Stuffing with Mushrooms and Walnuts Roasted Pear and Spinach Salad with Spiced Pecans Zesty Cranberry-Berry Sauce Baked Acorn Squash with Masala Spices Elegant Mushroom Gravy Cream of Fennel and Parsnip Soup Wine and Shallot Brussels Sprouts Broccoli Potato Gratin Roasted Cauliflower and Leek Soup Parisian Lentils with Roasted Scallions Wild Rice and Lentil Terrine Mom’s Holiday Sauerkraut Fennel Smashed Yukon Gold Potatoes Raspberry Lemon Spritzer Soy Pumpkin Nog Baked Apples with Pecan-Currant Streusel Pumpkin Custard Pie with Flaky Whole Wheat Crust How Healthy Are Vegan/Vegetarian Substitutes? Yogurt Cheese Clean Marinara Sauce Eat-Clean Cooking Spray Whole Wheat Pizza Dough

Quick Reference Recipe Guide Acknowledgments Credits