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VEGAN FOR EVERYBODY
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Getting Started,1 Breakfast and Brunch,2 Soups Stews and Chilis. 3 Burgers Wraps Pizza and More,4 Main Dish Salads and Bowls. 5 New Dinner Favorites,6 Stir Fries Curries and Noodles. 7 Snacks and Appetizers,8 Desserts,VEGAN FOR EVERYBODY. Nutritional Information,Conversions Equivalents,about this book.
Eating vegan is going mainstream The bene We decode the vegan pantry. fits of consuming fewer animal products appear What is nutritional yeast and how do you use it to. frequently in the news and public figures have boost flavor in vegan recipes Which store bought. openly embraced the tenets of a vegan diet vegan cheeses are any good Which are our favor. Whether for health environmental or political rea ite brands of vegan mayonnaise What s the best. sons more people are looking to get plant based replacement for eggs in baking ground flaxseeds. meals onto their table or aquafaba the liquid in a can of chickpeas Does. it matter what kind of plant based milk you use in. But eating vegan can seem overwhelming Will it cooking We answer all your questions. be flavorful Satisfying Easy to make We wanted, to address head on what intimidates people find We also point out which vegan pantry items are. ing great tasting and filling protein options cook worth making at home so they taste better and. ing without dairy preparing whole grains and you know exactly what s going into them You ll. vegetables and even baking find DIY recipes for vegan mayonnaise coconut. yogurt nut milks cashew cheese tofu and more,We make eating vegan accessible to all. With more than 150 vibrant foolproof recipes Vegan recipes that work. including proper day starters cheesy pizza you ll This book covers modern and exciting naturally. actually want to eat filling vegetable and grain vegan recipes as well as vegan makeovers of many. bowls new dinner favorites appetizers DIY sta of your favorites We ve included breakfast recipes. ples and the best birthday cake this cookbook has like coffee cake and tofu rancheros dairy free. something for everyone the committed vegan or soups like creamless creamy tomato and vegan. simply those looking to freshen up their cooking ramen satisfying sandwiches and vegan burgers. Vegan cooking and baking pose unique challenges vibrant salads like wheat berry and spinach salad. Without animal fats for flavor dairy for thickening with oranges and chickpeas balanced bowls like. or eggs for leavening recipes can fall flat literally farro with mushrooms crispy tofu and miso ses. We put vegan ingredients and recipes through the ame sauce and hearty dinners like cauliflower. ringer as only the test kitchen can to create flavor steaks And we don t for get the comfort foods you. ful inspiring dishes that work every time thought you d miss including roasted poblano and. black bean enchiladas and mushroom pizza with,cashew ricotta and even desserts like chocolate. chip cookies and pumpkin pie, Currant Why This Recipe Works Traditional British style cream scones are. light fluffy and just sweet enough so that they can be enjoyed with. Scones your favorite jam Most scones are made by pulsing cubes of chilled. makes 8 butter into the dry ingredients in the food processor We liked coco. nut oil for the fat in our vegan version but it doesn t have the water. scones in it that butter does so it behaves slightly differently in fact it s. even easier to work with We found we didn t even need to chill the. coconut oil instead we pinched room temperature coconut oil. which is solid but relatively soft into pieces before pulsing them. into the dry ingredients Incorporating the coconut oil in this way. insured even distribution and that some of the flour granules were. coated with the fat which in turn limited gluten development for a. tender cakey crumb The dough will be quite soft and wet dust the. counter and your hands with flour Make sure not to overwork the. 1 Adjust oven rack to middle position and heat oven to 450 degrees. Set rimmed baking sheet in second rimmed baking sheet and line. with parchment paper, 2 Pulse flour sugar baking powder and salt together in food pro.
cessor until combined about 3 pulses Pinch off 1 4 inch pieces of oil. into flour mixture and pulse until mixture resembles coarse corn. meal with some pea size pieces of oil remaining about 10 pulses. Transfer mixture to large bowl and stir in currants Stir in dairy. free creamer until dough begins to form about 30 seconds. 3 Turn dough and any floury bits out onto floured counter and. knead until rough slightly sticky ball forms 5 to 10 seconds Pat. dough into 8 inch round and cut into 8 wedges Space wedges. about 2 inches apart on prepared sheet Bake until tops are light. golden brown 12 to 15 minutes rotating sheet halfway through. baking Transfer scones to wire rack and let cool for at least. 10 minutes Serve warm or at room temperature,Maple Glazed Pecan Scones. Substitute 1 2 cup pecans toasted and chopped for currants While. scones cool whisk 13 4 cup organic confectioners sugar 6 tablespoons. 2 cups 10 ounces all purpose maple syrup and 1 tablespoon water in bowl until smooth Pour glaze. flour over cooled scones and let sit for 10 minutes before serving. VEGAN FOR EVERYBODY,3 tablespoons organic sugar,see page 000. 1 tablespoon baking powder TESTING NOTES Dairy Free Creamers. 1 2 teaspoon salt OUR FAVORITE Soy creamer, 5 tablespoons coconut oil ALSO TESTED Almond creamer adds a slightly salty metallic flavor and pro. 1 2 cup dried currants duces slightly tougher scones Coconut creamer makes denser drier scones. 3 4 cup unsweetened soy creamer, Sizzling Why This Recipe Works Named for the appetite inducing sound. these cr pes make when the batter hits a hot wok sizzling Saigon. Saigon Cr pes cr pes are best described as paper thin eggless Vietnamese ome. Banh Xeo lets The crispy yellow rice flour cr pes are stuffed with fillings. wrapped with lettuce and herbs and dipped into a sweet tart. makes sauce We chose a filling of shredded carrots onions and bean. 9 cr pes sprouts The batter for the cr pes is simple just water rice flour. serves 8 and coconut milk To give them a subtle savory flavor we added. scallions and turmeric And for the dressing we combined fish. sauce substitute with lime juice sugar minced fresh chiles and. garlic Rice flour is available at some supermarkets and can also. be found in natural foods stores To make this dish spicier add. in the chile ribs and seeds If you can t find Thai basil you can. substitute regular basil To allow for practice the recipe yields. one extra cr pe, 1 FOR THE DRESSING AND GARNISH Whisk fish sauce substitute.
water lime juice sugar chiles and garlic together in bowl until. sugar dissolves Divide dressing among 6 small dipping bowls Ar. range lettuce basil and cilantro on serving platter. DRESSING GARNISH, 1 3 cup fish sauce substitute 2 FOR THE CR PES Adjust oven rack to middle position and heat. see page 60 oven to 200 degrees Set wire rack in rimmed baking sheet Whisk. 1 4 cup warm water water flour coconut milk scallions 1 teaspoon salt and turmeric. 3 tablespoons lime juice together in bowl until combined. 2 tablespoons sugar 3 Heat 1 tablespoon oil in 10 inch nonstick skillet over medium high. 2 Thai serrano or jalape o heat until shimmering Add onion and teaspoon salt and cook. chiles stemmed seeded until onion is softened 5 to 7 minutes Transfer to bowl Add car. and minced rots to skillet and cook until tender about 2 minutes Transfer to. 1 garlic clove minced bowl with onions and let cool slightly Stir in bean sprouts. 2 heads red or green leaf, lettuce leaves separated 4 Wipe out skillet with paper towels Heat 1 teaspoon oil in now. and left whole empty skillet over medium high heat until just smoking Quickly. 1 cup fresh Thai basil leaves stir batter to recombine then pour cup batter into skillet while. 1 cup fresh cilantro leaves swirling pan gently to distribute it evenly over pan bottom Reduce. heat to medium and cook cr pe until edges pull away from sides. C R PES and are deep golden 3 to 5 minutes,23 4 cups water. 13 4 cups rice flour 5 Gently slide spatula underneath edge of cr pe grasp edge with. 1 2 cup coconut milk fingertips and flip cr pe Cook until spotty brown on second side 2. 4 scallions sliced thin to 3 minutes Slide cr pe out of skillet and onto prepared wire rack. VEGAN FOR EVERYBODY,VEGAN FOR EVERYBODY, Salt and transfer to oven to keep warm Repeat with remaining oil and. 1 teaspoon ground turmeric remaining batter,1 4 cup vegetable oil.
1 onion halved and sliced thin 6 Divide carrot mixture evenly among cr pes and fold cr pes in. 1 pound carrots peeled and half Serve cr pes with dipping sauce passing garnish platter sep. shredded arately To eat slice off wedge of cr pe wrap in lettuce leaf sprin. 6 ounces 3 cups bean sprouts kle with basil and cilantro and dip into sauce. Pan Seared Why This Recipe Works Made from whole fermented soybeans. and a mix of grains tempeh has a firmer chewier texture than. Tempeh tofu but it is just as good at soaking up all kinds of interesting. Steaks with flavors Looking for an easy but impressive and satisfying tempeh. recipe we gave it a similar treatment to steak Marinating the tem. Chimichurri peh in a highly seasoned base infused it with flavor then patting. Sauce the tempeh dry and pan searing it created a crispy edge and made. serves 4 the texture more cohesive Next we wanted to balance the tem. peh s earthy flavor by serving it with a bright herb sauce Chimi. churri sauce is a traditional condiment for steak that combines. parsley wine vinegar oil lots of garlic oregano and a good dose. of red pepper flakes It paired perfectly with our tempeh lending. bright flavor and richness to the seared steaks, 1 Combine water cup vinegar half of garlic 1 teaspoon oregano. and teaspoon pepper flakes in 1 gallon zipper lock bag Add tem. peh press out air seal and toss to coat Refrigerate tempeh for at. least 1 hour or up to 24 hours flipping bag occasionally. 2 Pulse parsley cup oil remaining 2 tablespoons vinegar re. maining garlic remaining 1 teaspoon oregano remaining tea. spoon pepper flakes and teaspoon salt in food processor until. coarsely chopped about 10 pulses Transfer to bowl and season. with salt and pepper to taste, 3 Remove tempeh from marinade and pat dry with paper towels. Heat 2 tablespoons oil in 12 inch nonstick skillet over medium. heat until shimmering Add 4 pieces tempeh and cook until golden. brown on first side 2 to 4 minutes, 4 Flip tempeh reduce heat to medium low and continue to cook. until golden brown on second side 2 to 4 minutes transfer to plat. ter Wipe out skillet with paper towels and repeat with remaining. 2 tablespoons oil and remaining tempeh Serve with parsley sauce. Pan Seared Tempeh Steaks with Chermoula Sauce, 1 4 cup water Omit oregano Substitute lemon juice for red wine vinegar tea. 6 tablespoons red wine vinegar spoon cayenne for red pepper flakes and cilantro for parsley Add. 6 garlic cloves minced teaspoon ground cumin and teaspoon paprika to tempeh. 2 teaspoons dried oregano marinade Add teaspoon ground cumin and teaspoon paprika. VEGAN FOR EVERYBODY,VEGAN FOR EVERYBODY,1 2 teaspoon red pepper flakes to sauce.
1 pound tempeh cut into,31 2 inch long by 3 8 inch thick. 1 cup fresh parsley leaves,3 4 cup extra virgin olive oil. Salt and pepper,PUBLICATION DATE APRIL 4 2017, US 29 95 34 95 CAN 77 8 x 95 8 328 pages Paperback Four color throughout ISBN 978 1 940352 86 2. Please Note Reviewers should check any quoted material for reviews against the final book. FOR PUBLICITY INFORMATION NATIONAL MARKETING CAMPAIGN. Susan Hershberg 617 232 1000 National media,Susan Hershberg Social media campaign. AmericasTestKitchen com Blogger campaign,Direct mail campaign 17 Station Street.
FOR SALES INFORMATION Dedicated microsite Brookline MA 02445. Derek Meehan 617 232 1000 www veganforeverybody com. Copyright 2017 by the Editors,Derek Meehan AmericasTestKitchen com. of America s Test Kitchen, Front cover photo Joe Keller Food styling Marie Piraino.


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