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Quick and easy solutions for breakfast, lunch, and dinner.
New followers of a plant-based diet are often overwhelmed with the ingredients, recipes, and choices of a vegan lifestyle. And, they often miss their favorite dishes from their old way of eating. Donna and Anne have created a cookbook that explains terms and new food items along with taking common comfort foods and quick recipes and making them vegan approved. With more than 100 recipes that include Pineapple Upside-Down Pancakes, Potato Corn Chowder, All-American Meatless Loaf, Mac and Cashew Cheese, and Chocolate Decadence Cheesefake, you are sure to make dining a pleasure.
- Sales Rank: #1441227 in eBooks
- Published on: 2013-06-12
- Released on: 2013-06-12
- Format: Kindle eBook
About the Author
Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah.
Anne Tegtmeier has spent most of her life as a modern dancer. After growing up in Colorado, she graduated magna cum laude from the Boston Conservatory, where she received her BFA in dance. Since 2001, she has also worked as a licensed massage therapist. Anne has spent many years as a vegetarian and is a passionate amateur cook.
Excerpt. © Reprinted by permission. All rights reserved.
Vegan Staples
We wanted to include a few simple recipes for homemade vegan condiments, sauces, and staples. They’re easy to make and good to have on hand, whether for use in the dishes in our cookbook or in any other recipe you like. We think you’ll find that they’re much less expensive and much tastier than their storebought counterparts―not to mention far less processed.
Vegetable Broth
Makes 8 cups
This homemade version is simple to make and more fresh and flavorful than many store-bought broths. Make up a batch and keep some handy in your fridge!
2 large carrots, peeled and sliced into ˘-inch pieces
1 large onion, peeled and cut into 8 chunks
2 celery stalks, cut into ½-inch slices, leaves included
2 tablespoons olive oil
3 cloves garlic, peeled and smashed
10 white button mushrooms, quartered
1 small bunch parsley (about 20 sprigs), roughly chopped
2 teaspoons salt *
1 teaspoon cayenne pepper sauce
2 teaspoons pepper
3 bay leaves
8 cups water
Brown the carrots, onion, and celery in oil in a large stockpot over medium high heat, about 3 minutes. Add remaining ingredients and reduce heat to a simmer. Cook for 20 minutes. Turn off heat and let cool to warm then strain. Keep refrigerated in an airtight container up to 1 week.
* For a darker and more robust stock, delete the salt and add 2 tablespoons soy sauce.
Most helpful customer reviews
4 of 4 people found the following review helpful.
Great book!
By KristinH86
My boyfriend and I decided to try the vegan thing, and I purchased this book. Has some great recipes and helps to see that even if you're vegan you can still eat... and well!
2 of 3 people found the following review helpful.
Great book
By CrisS
This book can help you to understand how food can be making you sick without even suspecting
Since these foods are an everyday staple.
Thanks to the book I lost 8 lb. and feel much better.
0 of 0 people found the following review helpful.
Great book full of info for vegans!
By Sandi M.
Useful information for people thinking of becoming vegan. Great recipes with info on how to put your new diet together.
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