- Gebundene Ausgabe: 245 Seiten
- Sprache: Englisch
- ISBN-10: 0975283715
- ISBN-13: 978-0975283714
- Größe und/oder Gewicht: 25,7 x 21,6 x 2 cm
- Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen Alle Rezensionen anzeigen (1 Kundenrezension)
- Amazon Bestseller-Rang: Nr. 870.205 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Einleitungssatz
Aloha and welcome to a transformational journey into new realms of culinary creation. Lesen Sie die erste Seite
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Aloha and welcome to a transformational journey into new realms of culinary creation. Lesen Sie die erste Seite
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Kundenrezensionen
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0 von 1 Kunden fanden die folgende Rezension hilfreich
Format:Taschenbuch|Von Amazon bestätigter Kauf
Beim ersten Durchblättern fand ich die teilweise esoterischen Namen der Gerichte (Sacred Sesame Shitake Dressing) etwas nervig, aber beim zweiten Lesen war ich dann doch überzeugt: Die Autoren von Vegan Fusion konzentrieren sich nicht darauf, Fleisch und Eiergerichte nachzumachen, sie bieten stattdessen viel frisches Gemüse und Obst. Extrem lecker sind auch die Nachspeisen (Die Tofu-Schoko-Bananencreme - ein Gedicht! Und super einfach zuzubereiten!).
Sehr zu empfehlen!
Sehr zu empfehlen!
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96 Rezensionen
107 von 114 Kunden fanden die folgende Rezension hilfreich
A Vegan World is Possible - A mantra to live by
14. Oktober 2005
Format:Gebundene Ausgabe|Von Amazon bestätigter Kauf
The Blossoming Lotus is a vegan restaurant based in Kauai, Hawaii, with another restaurant in Portland. Their cookbook is both beautiful as well as delicious: full of photographs of sacred sites and original artwork, the layout is simple and uncluttered. There are also numerous inspirational quotations that accompany the gorgeous photographs.
The book is arranged into:
*appetizers, snacks, and spreads
*soups
*dressings and sauces
*salads and sides
*wraps and sandwiches
*breads, pizzas, and pasta
*tempeh, tofu, and seitan
*casseroles, grains and beans
*desserts
*breakfast, juice and smoothies
There is also an introduction to veganism, a vegan natural food preparation guide, a food glossary, and a resource guide. In addition, most recipes offer several variations and there is a "quick and easy" guide that suggests additional meals, snacks, and treats.
The recipes boast clever names, many making use of alliteration (Bahkti's Broccoli Bisque, Super Shakti's Spanikopita). Many are heavily influenced by Asian cuisine (Thai, Japanese, Indian, etc.). This may pose a problem if you don't have access to a natural food store; some of the more exotic ingredients include ulu (breadfruit), black rice, spelt tortillas, and umeboshi (Japanese plum paste). If you are lucky enough to live near a Whole Foods Market, you should have no problem in tracking down less common ingredients. Ingredients and instructions are clearly and simply presented. The majority of ingredients can be found at your local farmers market or in your garden.
Roughly half of the recipes are "live," or raw vegan. These are clearly marked by a lotus. Although I do not normally adhere to a raw vegan diet, I appreciated having choices for raw vegan appetizers, main courses, and desserts.
(One final thought: If you are allergic to soy, you may have to experiment with small substitutions, as nearly every recipe calls for soy in some form, be it shoyu, soy milk, tofu, or tempeh.)
The book is arranged into:
*appetizers, snacks, and spreads
*soups
*dressings and sauces
*salads and sides
*wraps and sandwiches
*breads, pizzas, and pasta
*tempeh, tofu, and seitan
*casseroles, grains and beans
*desserts
*breakfast, juice and smoothies
There is also an introduction to veganism, a vegan natural food preparation guide, a food glossary, and a resource guide. In addition, most recipes offer several variations and there is a "quick and easy" guide that suggests additional meals, snacks, and treats.
The recipes boast clever names, many making use of alliteration (Bahkti's Broccoli Bisque, Super Shakti's Spanikopita). Many are heavily influenced by Asian cuisine (Thai, Japanese, Indian, etc.). This may pose a problem if you don't have access to a natural food store; some of the more exotic ingredients include ulu (breadfruit), black rice, spelt tortillas, and umeboshi (Japanese plum paste). If you are lucky enough to live near a Whole Foods Market, you should have no problem in tracking down less common ingredients. Ingredients and instructions are clearly and simply presented. The majority of ingredients can be found at your local farmers market or in your garden.
Roughly half of the recipes are "live," or raw vegan. These are clearly marked by a lotus. Although I do not normally adhere to a raw vegan diet, I appreciated having choices for raw vegan appetizers, main courses, and desserts.
(One final thought: If you are allergic to soy, you may have to experiment with small substitutions, as nearly every recipe calls for soy in some form, be it shoyu, soy milk, tofu, or tempeh.)
61 von 63 Kunden fanden die folgende Rezension hilfreich
No Stone Left Unturned
13. September 2005
Format:Gebundene Ausgabe
This is one of the most thorough and user-friendly cookbooks I have used. Every possible angle has been thought out and addressed. The recipes generally utilize ingredients that I already have in stock. When a question arose regarding an ingredient, it was easily answered with the glossary.
Approximate cooking/preparation times are given for all dishes. Menu suggestions are very helpful. The variety of recipes is impressive. Most are for "normal" food, not far-out, bizarre dishes that people would be hesitant to try.
The book itself is beautiful. Lushly illustrated with photos both of the foods and of peoples and places from around the world, each recipe is enhanced with quotes from various sources, which are 'slipped in' in a very palatable manner. There are many resources included for a variety of services, agencies, and organizations, relevant to vegans and lifestyle conscious people in general.
A section on "preparation basics" covers cooking methods and equipment. A "soaking and sprouting" chart, as well as a chart covering the how and how much of cooking grains, are very helpful.
Raw food recipes are included, in addition to complete menus and meal suggestions. Contributors to the cookbook and The Blossoming Lotus restaurant are nicely acknowleged.
This cookbook combines the best features of my favorite cookbooks into one. It makes for enjoyable reading in addition to being a handy reference. I consider it to be a gift to the vegan cook, or any cook.
Approximate cooking/preparation times are given for all dishes. Menu suggestions are very helpful. The variety of recipes is impressive. Most are for "normal" food, not far-out, bizarre dishes that people would be hesitant to try.
The book itself is beautiful. Lushly illustrated with photos both of the foods and of peoples and places from around the world, each recipe is enhanced with quotes from various sources, which are 'slipped in' in a very palatable manner. There are many resources included for a variety of services, agencies, and organizations, relevant to vegans and lifestyle conscious people in general.
A section on "preparation basics" covers cooking methods and equipment. A "soaking and sprouting" chart, as well as a chart covering the how and how much of cooking grains, are very helpful.
Raw food recipes are included, in addition to complete menus and meal suggestions. Contributors to the cookbook and The Blossoming Lotus restaurant are nicely acknowleged.
This cookbook combines the best features of my favorite cookbooks into one. It makes for enjoyable reading in addition to being a handy reference. I consider it to be a gift to the vegan cook, or any cook.
64 von 69 Kunden fanden die folgende Rezension hilfreich
Beautiful to Look at ---Delicious to Eat
27. Januar 2005
I loved the Blossoming Lotus in Kauai. In fact, we had our best vegetarian meal ever---rated a perfect 10. (The enchilada cassarole and the red curry plate). We bought the book while there and it is just a beautiful book to remember our trip, with pictures of Kauai and interesting information about food, etc.
The good news is that the recipes are not too difficult and the food tastes great. I in fact made the enchillada cassarole with some improvisation and it tasted fantastic. I did find it to be a little more ingredient intensive then some other veggie cookbooks but certainly nothing so difficult that the dish would be ruined. I've been learning about a few combinations too along with different ways to use tofu and tahini.
I wish I had a Blossoming Lotus in my town but instead I'll have to rely on my own renditions as often as I can!
The good news is that the recipes are not too difficult and the food tastes great. I in fact made the enchillada cassarole with some improvisation and it tasted fantastic. I did find it to be a little more ingredient intensive then some other veggie cookbooks but certainly nothing so difficult that the dish would be ruined. I've been learning about a few combinations too along with different ways to use tofu and tahini.
I wish I had a Blossoming Lotus in my town but instead I'll have to rely on my own renditions as often as I can!
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