Easy Vegan by Quinn, Sue -- Read -- Imperial Library of Trantor

Index

Cover Title Contents Introduction How to be vegan Vegan nutrition chart Protein content of food Vegan celebrities Shopping list How to veganise a recipe Chapter 1 basics

How to make milk How to make yoghurt How to make cream How to make butter How to make mayonnaise How to make pasta How to make vegetable stock How to make basic pastry

Chapter 2 brunch

How to make smoothies Quinoa bircher breakfast bowl with caramelised bananas & coconut yoghurt Baked berry porridge with coconut Coconut & banana breakfast squares Buckwheat & blueberry pancakes with maple cashew cream Fruit loaf with apple butter Breakfast burritos with refried beans Scrambled tofu with black beans and spinach French toast with berries Ricotta & avocado toasts with chilli flakes Cheese & spinach muffins with a pinch of paprika Eggs benedict

Chapter 3 starters & light bites

Mushroom pâté Mediterranean terrine Pizzettes with mozzarella & onion relish Witlof cups with walnut tabouleh crudités with whipped garlic dip Crispy polenta bites with green tapenade Caraway seed pastries with mango chilli jam Chickpea bites with roast pepper tapenade Vegetable fritters with dipping sauce Filled sweet potato skins with citrus sour cream Zucchini & farro fritters with lemon & mint Pumpkin & corn blinis with sour cream Roasted seaweed snacks Bahn mi with crispy tofu & pickled vegetables Mushroom & avocado panini Six ideas for burgers

Chapter 4 soups & cold salads

Onion soup with cheesy toast Six ideas for cheese Corn chowder Soup au pistou Roast garlic soup with crispy chickpea croutons Sweet potato soup with pumpernickel croutons Matchstick salad with agave mustard dressing Sprouted salad with minty seed dressing Radish ceviche Watermelon & coriander salad Lentil & cranberry salad Orange-scented quinoa salad with pistachio nuts & dates Thai salad Herb & cabbage salad with burnt lemon dressing Peach, bean & almond salad Tomato & cucumber panzanella salad

Chapter 5 warm salads & sides

Warm root vegetable & grain salad with maple syrup & cumin dressing Warm kale, barley & dried cherry salad Roast beetroot & goat’s cheese salad Asparagus & mushrooms with cheese sauce Roast vegetable salad with dukkah Saffron roasted tomatoes with herbed tofu Stuffed capsicums with cumin potatoes Warm potato salad with pistachio butter dressing Roasted tofu with african spices Stuffed artichokes with garlicky breadcrumbs Creamed greens Potatoes dauphinoise Patatas bravas

Chapter 6 pasta, rice & noodles

Rich mushroom lasagne Sweet potato ravioli with sage butter & pine nuts Fusilli with artichoke cream Carbonara-style spaghetti with crispy shiitake bacon Coriander & peanut pesto with penne Macaroni & cheese Roast cauliflower risotto with tahini cream Risotto primavera Gnocchi with truffled cauliflower sauce Bolognese sauce Saffron couscous with vegetables & pine nuts Marinated tempeh & sesame noodles Toasted cashew nut fried rice with silverbeet

Chapter 7 warming mains

Sweet potato & beetroot gratin Roast spiced pumpkin with braised lentils & vinaigrette Rich & creamy vegetable curry Smoky mushroom stew with barley shepher’s pie with parsnip & potato mash Potato & spinach vindaloo Eggplant adobo stew Crispy crumbed tofu with curry sauce Eggplant parmigiana Smoky three-bean chilli Tomato & eggplant filo bake Vegetable crumble Six ideas for pastry

Chapter 8 sweet things

Vanilla cupcakes Chocolate fudge torte Carrot cake with lemony icing Orange & olive oil syrup cake with cardamom Pistachio cake with orange blossom water Peanut butter caramel swirl brownies Amaretti-style biscuits Minty lemon posset with shortbread Fruit en papillote with coconut cream Iced berries with hot white chocolate sauce Crème brûlée Sticky mango & lime rice pudding with toasted coconut Sautéed pears with salted caramel & pecans Strawberry cheesecake Cherry clafouti Six ideas for ice cream Menu planner

Index Acknowledgments Copyright Back Cover

← Prev
Back
Next →

← Prev
Back
Next →