This specific ISBN edition is currently not available.View all copies of this ISBN edition:
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.
This mother-daughter duo have created their second cookbook together with this title. Check out their blog: www.apronstringsblog.com.
Donna Kelly, a dedicated food fanatic and recipe developer, is the author of Quesadillas, French Toast, 200 Appetizers, 101 Things to do with Tofu, and four other cookbooks. She currently lives in Provo, Utah.
Anne Tegtmeier’s vegetarian chili recipe from 101 Things to do with Tofu was a finalist on the first season of the Food Network’s Ultimate Recipe Showdown. She lives in Portland, Oregon with her daughter, Lily.
"synopsis" may belong to another edition of this title.
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.Excerpt. © Reprinted by permission. All rights reserved.:
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.
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.
"About this title" may belong to another edition of this title.
Book Description Gibbs Smith. Hardcover. Condition: New. 1423625226 Ships promptly from Texas. Seller Inventory # Z1423625226ZN
Book Description Gibbs Smith, 2013. Condition: New. book. Seller Inventory # M1423625226
Book Description Gibbs Smith. Hardcover. Condition: New. 1423625226 Special order direct from the distributor. Seller Inventory # R9781423625223
Book Description Gibbs Smith, 2013. Hardcover. Condition: Brand New. 160 pages. 8.75x6.00x0.75 inches. In Stock. Seller Inventory # zk1423625226
Book Description Gibbs Smith, 2013. Hardcover. Condition: New. Never used!. Seller Inventory # P111423625226
Book Description Gibbs Smith. Hardcover. Condition: New. 1423625226 New Condition. Seller Inventory # NEW99.0660313
Book Description Gibbs Smith, 2013. Hardcover. Condition: New. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Seller Inventory # 1423625226n