Put plants front and center!
The Complete Book of Plant-Based Cooking is also filled with ingenious- yet-practical kitchen-tested tips and techniques. Learn how to rethink how you use vegetables (blend cauliflower or corn into a silky sauce for pasta, use beets to transform a burger from the "vegan option" into the best option); how to boost flavor using pantry items like spice blends, dried mushrooms, and miso; and more.
Plant-based cooking is more diverse than ever—and so are people’s reasons
for wanting to eat this way. Our modern, global approach to eating well without meat offers foolproof, uncomplicated recipes that let you choose whether you want to eat entirely vegan or mostly vegan (with options to add dairy and eggs). The Complete Plant-Based Cookbook gives you everything you need to reimagine your plate and cook satisfying vegetable-centric meals.
Rainbow Salad with Crispy Tempeh
Beets and carrots make a winning combination when roasted, since roasting enhances all their earthy sweetness. To turn roasted beets and carrots into a salad, we tossed them with an equally earthy vinaigrette while they were still hot, which allowed them to absorb maximum flavor
Creamy White Bean Soup
This recipe delivers a creamy, smooth bean soup in less than an hour. Using canned beans (rather than dried) gave us a great head start, since they are already uniformly soft.
Mumbai Frankie Wraps
In Mumbai, India’s largest city, easy-to-eat street foods such as these wraps are hugely popular. Frankies take many forms but tend to share a few key characteristics. A warm, tender, whole-wheat flatbread (chapati or roti) is filled with a delectably spiced mixture of potatoes, along with proteins or vegetables, and topped with condiments such as chutneys, sauces, and pickles before being rolled up.
Tropical Fruit Pavlova
Pavlova is a gorgeous dessert featuring a meringue that’s a little crispy on the outside and a little chewy on the inside. Piled with whipped cream and fresh fruit, it’s a showstopper. This recipe uses aquafaba, the liquid in canned chickpeas, to achieve the consistency of perfect meringue.
Make any recipe vegan or vegetarian to suit your preference
Plant-based cooking means different things to different people. We all come to plant-based eating with different goals in mind. ATK's diverse, modern guide offers foolproof recipes for every occasion that you can tailor to suit your own needs, choosing whether to make any dish vegan or vegetarian. From building a plant-centric plate to cooking with plant-based meat and dairy, you'll find everything you need here to create varied, satisfying meals.
The 500-plus recipes are vegan but flexible. You can choose whether to make the Rancheros with Avocado with tofu or eggs, the Farro Salad with Cucumber, Yogurt, and Mint with plant-based or dairy yogurt, the Vegetable Fried Rice with Broccoli and Shiitake Mushrooms with or without eggs, and the No-Bake Cherry-Almond Crisp using coconut oil or butter.
ATK's plant-based eating strategy is easy, budget-friendly, and inclusive--cuisines around the world are rich with boldly flavored, naturally vegan dishes. Drawing inspiration from them, these recipes showcase produce, beans and grains, and vegan (and vegetarian) protein sources.
The Complete Plant-Based Cookbook is packed with ingenious tips for cooking with plant-forward ingredients and also showcases ATK's practical techniques. Rethink how you use vegetables (blend leeks into a silky pasta sauce, use beets to transform a burger from the "vegan option" into the best option); discover how to boost umami flavor using tomato paste, dried mushrooms, and miso; and more. A thorough opening section delves into the details of modern plant-based eating, addressing shopping and storage strategies, the plethora of plant-based meat and dairy options, and how to meet nutritional needs.
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