Vegan 100 : over 100 incredible recipes from avant-garde vegan

Vegan 100 Over 100 incredible recipes from avant-garde vegan

Gaz Oakley

Book - 2018

Tempted to try your hand at vegan food but don't know where to start? Or even just to make meat-free Monday a regular thing? Long gone are the days of vegan food being dull and worthy: Vegan 100 is bold, vibrant and gorgeous. Going vegan was the best decision Gaz Oakley ever made. Gaz, aka Avant-Garde Vegan, was once a meat eater and often didn't feel well. Overnight, he decided to go vegan for the health benefits, for his love of animals and to do his part in looking after the planet. He found that, as a trained chef, it was surprisingly easy to get big tastes and colours into vegan dishes without compromise, and he also noticed an improvement in the way he felt. The emphasis in Gaz's 100 amazing vegan recipes is first and f...oremost on FLAVOUR. From Kentucky Fried Chick'n and Fillet "Steak" Wellington to Chocolate Tart and Summer Berry Mousse Cake, it's all incredible-tasting food that just happens to be vegan. Delectable, beautiful and packed with dishes that are good for you, this is like no other vegan cookbook.

Saved in:
Place a Hold Save to List Email this

2nd Floor Show me where

641.56362/Oakley
1 / 1 copies available
Location Call Number   Status
2nd Floor 641.56362/Oakley Checked In
Subjects
Vegan cooking.
Cookbooks.
Genres
Cookbooks
Published
London, England : Quadrille, an imprint of Hardie Grant Publishing 2018.
Language
English
Main Author
Gaz Oakley (author)
Other Authors
Simon (Photographer) Smith (photographer), Adam Laycock
Item Description
Includes index.
Physical Description
223 pages : colour illustrations ; 26 cm
ISBN
9781787131248
Contents unavailable.
Review by Publisher's Weekly Review

Avant Garde Vegan blogger Oakley breathes new life into plant-based cooking in this adventurous debut. Oakley transforms traditional dishes into accessible vegan fare, including a lemon meringue pie made with almond milk; "fish" and chips with tartare sauce and mashed minty peas (tofu and nori in place of fish); and Seitan Fillet "Steak" Wellington. He tackles breakfast and brunch with maple pumpkin pie pancakes topped with coconut yogurt; snacks and sides with a vegan baguette with pickled onions; and burgers, dogs, and wraps with Oakley's take on the Quarter Pounder (the patties are formed with brown rice, marmite, and dried porcini mushrooms). Both Gaz's Super Green Gazpacho with rose petals and Kentucky Fried Chick'n (the seitan is coated in a spicy batter) are prime examples of his creativity and vibrance in the kitchen. The authors provide delicious plant-based alternatives to milk, butter, cheese, and eggs. Recipes for a basic homemade pasta, sweet and savory pastry doughs, and flavor- ful vegetable gravy solidify Oakley's book as a beginner-friendly reminder that there are vegan options for every familiar food. These beautiful recipes are at once simple and innovative, and are an outstanding example of the possibilities of plant-based cooking. Readers will enjoy experimenting in the kitchen with Oakley's expert knowledge and advice. (Feb.) © Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved

Similar Items