The Vegan Meat Cookbook - Meatless Favorites. Made with Plants. A Plant-Based Cookbook by Miyoko Schinner
Product Details
Web ID: 17693848Meatless Alternatives from Around the World
There are more meat alternatives than ever before, with multiple options available at local grocery stores (a far cry from the 90s when the best you could hope for was a dry veggie burger unless you had access to a health food store). And reducing meat, whether on Meatless Monday or even more often, is being embraced by carnivores looking to lessen their environmental impact and/or improve their health. But where to start, if you're looking to go beyond the obvious veggie burger or even to make your own meat alternatives (perhaps in an attempt to move away from processed foods)? The Vegan Meat Cookbook is the answer! The book begins with an overview of commercially available meat alternatives followed by chapters on: -Starters, Small Bites, Salads and Side Dishes featuring recipes such as Lettuce Wraps with Spicy Garlic Prawns, Butter-Braised Endive with Bacon Gremolata, and Roasted Cauliflower Steaks with Hot Chorizo Vinaigrette -Comfort the Soul with recipes such as Jacob's New Orleans Authentic Jambalaya, Meat and Cheddar Pie with Green Onion Biscuit Crust, and Beer-Battered Fish and Chips -Weeknight Wonders featuring recipes such as High-Protein Spicy Miso Ramen, Kimchi Beef Bowl and Portobello Mushrooms Stuffed with Pesto Chicken -Wow Them includes dishes for company such as Bouillabaisse, Confit of Chicken and baby potatoes with Braised Fennel and Cabbage, and Lobster Thermidor -Around the World in 18 Dishes featuring recipes such as Beginner's Indian Butter Chicken, Moussaka, and Sausage and Porcini Ragu over Polenta -Just Make It: The DIY Art of Making Meat and Cheese from Plants with recipes such as Charbroiled Succulent Steak, Pork Tenderlove, King Trumpet Mushroom Bacon, Oyster Mushroom Fried Chicken and Quick Buttery Scallops as well as Easy Buffalo Mozzarella and Homemade Hard Parmesan Many recipes have suggested commercial products for the alternative meat as well as the page number for her DIY version. Other than the chapter on making your own meat alternatives, more than half of the recipes include a photograph of the finished dish (which I always find helpful as a guide). With only a few exceptions (such as yuba), ingredients are not overly exotic and should be available to me or already in a well-stocked pantry. The recipes are not overly complicated and some will allow readers to get meals on the table in a relatively short period of time (or to attend to something else while a dish is in the oven). The exception is the chapter on Wow Them which has dishes that may require more effort. Throughout the book, the author includes "Meet the Animal" stories of animals at a sanctuary she co-founded for rescued farm animals. I've received a free copy from Ten Speed Press in exchange for a free and unbiased review.
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