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Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever von [Kinser, Kelsey]

Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever Kindle Edition

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Länge: 146 Seiten Word Wise: Aktiviert Verbesserter Schriftsatz: Aktiviert
PageFlip: Aktiviert Sprache: Englisch

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Hearty, protein-rich and delicious, beans are the perfect base for countless delectable dishes. Bringing them all together in a single volume, Vegan Beans from Around the World covers every taste sensation, including:
•Boston Baked Beans
•Southwestern Chili
•Mexican Refried Beans
•Cuban Black Beans
•Colombian Red Beans
•African Curried Black-Eyed Pea & Coconut Soup
•Greek Lentil Salad
•Tuscan White Bean Soup
•Dutch Split Pea Soup
•South Indian Dal Tadka
•Korean Mung Bean Salad
•Japanese Red Bean Ice Cream

Über den Autor und weitere Mitwirkende

Kelsey Kinser is a professionally trained chef and recipe developer working in New York City.


  • Format: Kindle Edition
  • Dateigröße: 706 KB
  • Seitenzahl der Print-Ausgabe: 146 Seiten
  • Verlag: Ulysses Press (17. Februar 2014)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B00I2G2XC2
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Aktiviert
  • Verbesserter Schriftsatz: Aktiviert
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen 1 Kundenrezension
  • Amazon Bestseller-Rang: #536.004 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

  •  Ist der Verkauf dieses Produkts für Sie nicht akzeptabel?


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Format: Taschenbuch Verifizierter Kauf
Bohnen sind einfach ein Grundnahrungsmittel für viele Völker, bei uns ein wenig aus der Mode gekommen,
weil sie meist nicht für das schnelle Kochen geeignet sind. Dieses Buch lädt ein sich auf die Bohne einzulassen. Mit dem Buch kann man eine kleine Weltreise unternehmen und einiges ausprobieren, besonders zu empfehlen die Black Bean Brownies, schmeckt verblüffend gut.
Die Maßeinheit ist meist in Cups (ca. 245ml), deswegen entfällt lästiges Umrechnen in deutsche Maßeinheiten, wie bei
anderen englischsprachigen Kochbüchern. Für Nichtveganer z.B. am Schluss einfach ein wenig zerteilte Hühnerbrust in dem Eintopf garziehen lassen. Dann könnte man sogar mit zwei Töpfen am Ende des Kochvorganges einen Veganer und Allesesser unter einen Hut bringen ;-))
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Die hilfreichsten Kundenrezensionen auf (beta) HASH(0x9d580b64) von 5 Sternen 19 Rezensionen
31 von 32 Kunden fanden die folgende Rezension hilfreich
HASH(0x9e54dd5c) von 5 Sternen Vegans and Foodies rejoice! 28. März 2014
Von my2cents - Veröffentlicht auf
Format: Taschenbuch
I received this book as a gift and I am LOVING it! In addition to it being chalk full of fantastic healthy recipes, I love the way it's written. The beginning has very informative quick and to the point tips and reasons why beans are so great for our diets. Tips include prepping, soaking, substitutions, and pros and cons of dry vs canned. I love lentils and this book has several different ways of cooking them, not just lentil soups but loaves, patties, pilaf etc. I also love that the author has incorporated many other healthy ingredients like flax and coconut milk into the recipes.

By incorporating beans into other familiar dishes, this book helps to show how you can make your favorites more healthy without sacrificing taste. For instance: if you're trying to avoid GMO laden corn chips, there's a recipe for Chickpea Chips. If you'd like to satisfy a sweet tooth with more protein and less fat, there's a great recipe for brownies made with black beans. If you want to reduce your consumption of red meat, there are recipes for Italian meatballs made with cannellini beans and black bean burgers or a "meatloaf" among others.

I also like that the book is written in a friendly, easygoing and uncomplicated way that's a joy to read and easy to follow. It projects a sense of appreciation that we all have different tastes and has flexible alternatives to fit your lifestyle so you can prepare the recipes your way or follow it verbatim. There are quick conversions in the back as well, just before the index.

I'd like to thank the author for putting together such a well thought out book and my friend for gifting it to me. I'm sure I'll get a lot of use. I highly recommend it.
14 von 14 Kunden fanden die folgende Rezension hilfreich
HASH(0x9d808150) von 5 Sternen A terrific find, a diamond hidden in the rough 28. April 2014
Von Michael B. Green - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
This little gem of a vegan cookbook is written by a non-vegan professional pastry chef who loves many vegan dishes from around the world that taste good, have rich and robust flavors, and are nourishing and filling. Kinser begins with a helpful essay on the pros & cons of dry versus canned beans, and then fills the book with real peasant plant-based recipes that she has often tweaked to provide nutritional balance, especially complete protein and plenty of it. I have made only two of the dishes - African Peanut Soup and the Lentil Loaf, the first terrific and the second very tasty - but in reading so many others the relatively simple cooking and the end results can be imagined and tasted. Peasants throughout the world succeed in their diets by finding and blending sharp flavors from easy-to-find foods that work well with each other and are simple to combine and this book puts so many of them in one place. (Caveat: it helps to be near an ethnic Indian grocery.)

I like vegan food that looks and tastes like what it is - not tofu or seitan masquerading as the-chicken-or-steak-that-you-miss so much - and this book provides this (although both tofu and seitan are used in a few recipes). As my dinner guest remarked of the Lentil Loaf, served as suggested with mashed potatoes and collard greens, "This is real food!" as are the rest of the recipes.

The book is a low-budget production and disappointingly has no pictures but it is so much more rewarding that the tonier vegan cookbooks with contrived combinations that it still deserves five stars.
22 von 23 Kunden fanden die folgende Rezension hilfreich
HASH(0x9e53f630) von 5 Sternen Delicious! 27. März 2014
Von Shany D. - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
I often get the urge to eat vegan, feels like a healthier lifestyle and I always feel great when I stick to it more often. I've already tried the black bean and sweet potato queso-less dillas and it was absolutely delightful!
However I strongly recommend the black bean brownies, they tasted better than any of the regular brownies I've ever eaten. This is a great book for vegans and non-vegans alike!
25 von 28 Kunden fanden die folgende Rezension hilfreich
HASH(0x9e54dda4) von 5 Sternen Opening recipe. 13. März 2014
Von Tracey Goodwin - Veröffentlicht auf
Format: Taschenbuch Verifizierter Kauf
I received my book yesterday and couldn't wait to try it! Today I made the very first recipe, African Peanut Soup with vegan sour cream. I always follow a recipe word for word the first time I make it, that way I can alter it later if I need to. This soup was wonderful just as is, and I won't be making any changes in the future. Can't wait to try more recipes!
4 von 4 Kunden fanden die folgende Rezension hilfreich
HASH(0x9d8081b0) von 5 Sternen This is a great recipe book for vegans and non-vegans alike. 19. Juni 2014
Von ReviewerGirl - Veröffentlicht auf
Format: Taschenbuch
I recently found out that I'm allergic to dairy so I've been trying to watch what I eat. Plus, I'm always looking for new vegetarian dishes to mix up meals during the week. This book has a little bit of something for everyone.

I usually find that vegetarian books consists of easy recipes like black bean soup, vegetarian chili and deserts. Which, this one does have, however it also has so much more. I was never expecting a recipe on how to make my own almond milk, or how to make dairy free sour cream.

First I tried the black bean & sweet potato queso-less-dilla with tofu sour cream and really enjoyed it. I will admit that I was missing the cheese in it, but the sweet potato does add a density and slight creaminess to it that imitates cheese pretty well. The tofu sour cream, although a little funky tasting by itself, was awesome when mixed with homemade salsa. I didn't really notice that it wasn't real sour cream.

The next recipe I tried was the Italian "meat" balls. The meatballs smelled and tasted really good in all their white bean glory. You mix a lot of ingredients into the white beans like you would a real meatball. Now, they definitely didn't taste like meatballs but they did have a lot of great flavor and in the end were delicious with the pasta. My one and only complaint was that my meatballs fell apart and were pretty mushy even though I left them in the oven another 15 minutes. They just didn't hold up like they should've.

The last recipe I tried, and by far my favorite, was the lentil loaf. I grew up on my grandpa's meatloaf. So this was the true test for me. I will admit I was pretty skeptical about the recipe. It seemed legit with all the ingredients put in. There's seasonings, onion, bell pepper, bread crumbs, ketchup, just about everything goes into this. No where in the recipe does it say to mash the lentils but I did. I found that I wanted more of "ground meat" appearance and consistency, and that was the best decision I made. Not only did the loaf, at quick glance, look like meatloaf but it was delicious. I paired it with mashed potatoes and corn, Just like my grandpa would, and I was taken back in time to my childhood. Sure, I could tell it wasn't ground beef, however, it was so darn close to it and so amazingly delicious that the slight taste difference didn't even register.

If I had someone who was looking to take a step away from meat and dairy, I would definitely recommend this book to them. Even though I haven't tried the desert recipes yet, I do plan on continuing my journey through this book. I just couldn't wait anymore to share my review.
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