When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertsonas pioneering book played a leading role in the passage of veganism from subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavorful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends. One decade and more than 100, 000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles thereas a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertsonas extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavoring ideas from the global pantry. Throughout, thereas the spirit of adventure and of culinary creativity that has cemented Robertsonas reputation at the top of the vegan pantheon.Sesame-Asparagus Sushi Rolls A sushi roll, called nori maki, can be filled with vegetables instead of fish. Tender, thin asparagus ... Reduce the heat to low and cook until all of the water has been absorbed, 12 to 15 minutes. Remove from the anbsp;...
|Title||:||Vegan Planet, Revised Edition|
|Publisher||:||Houghton Mifflin Harcourt - 2014-02-11|