- Gebundene Ausgabe: 240 Seiten
- Verlag: Grand Central Life & Style; Auflage: 1 (24. April 2012)
- Sprache: Englisch
- ISBN-10: 1609412427
- ISBN-13: 978-1609412425
- Größe und/oder Gewicht: 20,3 x 2,5 x 24,8 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 285.985 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Vegan Cooking for Carnivores: Over 125 Recipes So Tasty You Won't Miss the Meat (Englisch) Gebundene Ausgabe – 24. April 2012
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"A treasure...The beauty that leaps from the pages of this wonderful book is a hint of how beautiful you'll feel when you try these recipes. Each one carries familiar tastes to a whole new level. A perfect introduction to healthful, conscious cooking." --Neal D. Barnard, MD New York Times bestselling author and Adjunct Associate Professor of Medicine, George Washington University School of Medicine
Über den Autor und weitere Mitwirkende
Roberto Martin grew up in a Mexican-American family of 15. While in college he worked in a restaurant, fell in love with cooking and attended the Culinary Institute of America. He became a personal chef to celebrities, and has focussed on nutrition and health. Now he cooks exclusively vegan meals for Ellen DeGeneres and Portia de Rossi. He appears frequently on The Ellen DeGeneres Show and on the show's website.
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Martin uses tofu, beans, faux meat substitutes, vegan mayonnaise, butter and cheese, and milk substitutes like soy and almond to make dishes that will appeal "to carnivores." He does not include a recipe to make your own seitan--a basic vegetarian protein--however. In other words, he keeps it simple.
Most of the recipes are easy with no cumbersome list of ingredients...that said, for those of you who might like to be more adventurous, this might not be for you. This cookbook is a primer...seasoned vegans may still get something out of it, but it is aimed at beginners or people who like to eat simply.
Breakfasts include different pancakes, waffles, tofu scrambles. I was surprised that I didn't see any smoothies. All looked good and would appeal to most.
Lunch included a good basic recipe for tofu egg salad--tofu, pickles, scallion, celery, vegan mayo, mustard...I tried the grilled vegetable sandwich and it was quite good. (Although he goes to great lengths to make the French bread just right....I would do it much more easily.)
Some really nice sauces like chipolte cream....
Apparently, his Red Beans and Rice dish are Portia and Ellen's favorite...they have it every Monday. I haven't made it yet, but it look quite good--batsmati rice, beans, faux sausage, some veggies and spices. Easy and easy to get ingredients.
I did try the Mexican style rice and beans with tomato and avocado to be eaten with tortillas and it was delicious.
He recommends store bought vegetarian stock for many of his recipes and while it is good, I would recommend making your own. It isn't difficult--save your veggie scraps--freezing them until you have a nice pile. Boil them for an hour or so, discard solids...voila! Stock! freeze in 1-2 cups containers. Much, much better than anything you can buy.
Overall, I liked this book, and recommend it for people trying to add more veggie based meals to their lives.
Author, Harmonious Environment, Beautify, Detoxify & Energize Your Life, Your Home & Your Planet
By the way, when you make the chipotle cream (which I highly recommend) you will have a lot of chipotle peppers left over. Don't waste them. Whir them all in a blender and then drop teaspoons of them on waxed paper and freeze. Once frozen, store in plastic bag. Add to pots of beans or stews as appropriate.
If however, you really love your veggies and are looking for a more gourmet vegan cookbook, this is not the book for you.
As a more experienced cook, I felt disappointed by the offerings. Super basic.
I figured that someone who cooked for Ellen and Portia would have some really incredible recipes to share. There were a few I would try for sure.
Quite honestly, most of the recipes were very basic, offering options for vegan cheeses and vegan meats that are packaged, processed substitutes I would rather do without.
Bottom line: while these are not really gourmet vegan recipes they do live up to the title and offer an easy to learn primer for those wanting to take their first baby steps into the world of eating without meat or dairy.