Average Reviews:
(More customer reviews)I know, you're wondering about whether you should get this book, since it doesn't have many reviews yet and this is the first one. But let me tell you, I have over 150 cookbooks, and this one ranks in the best of them. It doesn't matter if you are a vegan, omnivore, or lacto-ovo-vegetarian - you will enjoy these recipes if you like vegetables, healthy grains, nuts, and legumes, the occasional sweet, and new and inventive ways to cook your favorite foods. Vegan foods, luckily, can be eaten by anyone - so just kick back and enjoy; this book makes it especially easy. Some recipes are wheat-free and others, like the vegetable mochi casserole, are gluten-free. The casserole is delicious, and the lemon sesame kale is my new favorite way to eat it. The Thai noodle salad is one of the best Thai dishes I have ever made. My boyfriend and I have greatly enjoyed these recipes, and I am confident you will, too.
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Elevate your vegan palate to the sumptuous level!
ExtraVeganZa is an exquisite compilation of recipes that push the boundaries of vegan cuisine. The book presents over 250 tantalizing savory and sweet vegan recipes, including:
Appetizers, spreads, snacks and dips
Soups, salads, dressings, toppings and sauces
Rice, grains and legumes
Main dishes, side dishes, casseroles and pastas
Breakfasts, buns and breads
Cakes, icings and glazes
Pies, pie crusts and "cheesecakes"
Puddings, mousses and fruit gels
Cookies and squares
Sweet loaves, brownies, cobblers, crumbles and oddballs
Beverages and frozen treats
Adding unique flair, ExtraVeganZa highlights the elegant presentation of dishes using edible flowers and fresh herbs as garnishes, as well as natural foods as alternatives for food dyes, producing some rare colored treats for the eye. An edible flowers glossary and a special section on natural food dyes helps the reader experiment further.
Also unique is the philosophy of the book. An important milestone in vegan cuisine, it incorporates the larger scale vision of growing your own food or at least knowing where it comes from, and creating a more sustainable lifestyle. At the author's organic farm and B&B, they grow as much food as possible for themselves, their guests, farm workers and the local community.
Laura Matthias is a field biologist, B&B owner-operator, and organic farmer. A long-time vegan, she has researched the nutritional value of foods, worked in a vegan restaurant and cooked vegan food as a personal chef for clients with dietary sensitivities.
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