No one knows wild fruits, vegetables, and herbs more intimately than Wildman Steve Brill. In this book (formerly published in hardcover as The Wild Vegetarian Cookbook) Brill describes how he forages year-round for local, organic foods in New York City; he knows every food that grows in the wild, when each is at its peak, and how to best prepare it. His 500 recipes (among them Baked Wild Ravioli, Ramp Vichyssoise, Early Spring Stir-Fry, and Wisteria-Lime Ice Cream) combine the inventive with the familiar for delicious vegan meals.Peel the flower stalks and then parboil them for 1 minute to get rid of the bitterness. ... Noodles (page 34) or any store- bought noodles 2 cups fresh Bread Crumbs (page 40) 2 tablespoons com oil 3 cups Tofu Cream Cheese (page 30) 1 . Boilanbsp;...
|Title||:||The Wild Vegan Cookbook|
|Publisher||:||Houghton Mifflin Harcourt - 2010|