Vegan Diner: Classic Comfort Food for the Body and Soul (Anglais) Broché – 8 mars 2011
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Description du produit
Revue de presse
"It is a cookbook that has captured not only my imagination, but also my appetite… This book's premise is simple. Rather than be told that to be vegan you must be willing to live your life on an endless diet of peanut butter sandwiches and microwave bean burritos, this Portland author and producer of the online cooking program "Everyday Dish" has created the definitive guide to recreating those dishes you thought you could never indulge in again..."Vegan Diner" breaks down those walls with not only easy-to-follow recipes of ingredients found in most cooks' kitchens, but creates those menu items with visually stunning results… This is probably the first vegan cookbook to come out that not only speaks to many who are asking for options, but "Vegan Diner" is sure to satisfy the hunger in those seeking an alternative to the 'we have a salad' reply."
Bryanna Clark Grogan, author of Nonna's Italian Kitchen
I am so delighted with Julie's new book! Not only does it look wonderful, with delectable color photos of many of the recipes, and stylishly retro diner scenes, but the content is a perfect combo of familiar and original. You'll find old favorites like All-American Beer-Battered Onions, Ooey-Gooey Brownies, and Biscuits with Creamy Sage Gravy alongside Spelt Chai Pancakes, Vampire Fries, and Philly Seitan Sliders, to name but a very few must-make recipes in this book.
Fran Costigan, author of More Great Good Dairy-free Desserts Naturally
VEGAN DINER is packed with inspired veganized versions of classic diner foods, and then some! Novice, vegan or omnivore, all are sure to enjoy Julie Hasson's clear, creative recipes that will take you from breakfast waffles to gooey brownies and everything in between.
A former meat-lover puts a vegan twist on the diner experience.
“ …a boon to vegan cooks who crave diner-style food… This is a book for the committed and adventurous vegan cook; it's inspiring and fun.”
"The recipes and beautiful photos make this a good starting point for people curious about trying more plant-based food, and the list of vegan pantry essentials does a good job explaining unusual ingredients.”
“The ultimate in cruelty-free comfort food.”
Library Journal, 5/13/11
"Hasson (125 Best Cupcake Recipes) writes that many students in her cooking classes don't want to give up their favorite foods. To counter that excuse, she here includes many favorite American dishes as vegan delicacies. She first lists vegan pantry items (such as agar powder, egg replacer, and tofu) and special equipment (blender, metal measuring cups, and whisk). While this book doesn't include nutritional information, it's a fun vegan cookbook—featuring, e.g., Mocha Muffins, Diner Donuts, Vampire Fries, Mushroom Burgers, and Ooey-Gooey Brownies. Sure to add some variety to weeknight meals. "
Kim Barnouin, co-author of the #1 New York Times Bestseller, Skinny Bitch
VEGAN DINERis one of those cookbooks that inspires you to cook. The recipes are accessible and mouth-watering, and will definitely bring out the foodie in those who read it. It brings vegan cuisine to a whole new level!
Présentation de l'éditeur
From pancakes, waffles, and luscious muffins to scrambles, faux Benedicts, and homemade sausage, this vegan cookbook has breakfast sizzling. Traditional lunches get a healthy new lease through clubs, open-faced sandwiches, soups, and pastas. Even filling casseroles, comforting mac-and-cheese, and slow-cooked stews are deliciously reinterpreted, followed by desserts ranging from shakes to creamy cheesecakes.
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Commentaires client les plus utiles sur Amazon.com
Now, I believe this is the first vegan cookbook by Julie Hasson. Good for you Julie! I tried several recipes already and everything I tried was delicious. Here are the list I tried:
THE BLUE PLATE SPECIAL (under Main Courses, pg 107) - With a name of a dish like that who doesn't want to try it? I know you have to make 3 things to make a blue plate special: Savory Cornbread Waffle, Smoky Potato Scramble, and Creamy Sage and Pepper Gravy but they are all delicious by itself and combined together. I actually made them on a Sunday night and pack them for lunch the next day. I gave my husband an instruction how to eat them: crispy waffle on the bottom, top with scramble and gravy. My husband called me from work after consuming this lunch and said that it was the best lunch that he had lately. We had the leftover for dinner, too! Yummy!
BREAKFAST BENEDICTS FLORENTINE (under Breakfast, pg. 48) - we had breakfast food for dinner or lunch. It was great and all the same. I didn't really make my own English Muffin or the veg sausage, shame on me (I used gimme lean, but the I made the Hollandaise sauce from this book. It is a wonderful meal!
CHOCOLATE HAZELNUT SWIRL BREAD (under Breads, pg. 57) - Now, this is a WINNER. Hazelnuts, chocolate, and cinnamon? Boy, the combinations will make your mouth water. It turned out to be a huge bread (pictured) and I gave half to my neighbor (now they owe me for the rest of their life) and they loved it. I just microwave for 30 seconds when eating the leftover bread and the chocolate will melt in the bread and in my mouth. It was best when it just came out of the oven. If you love bread, you got to try this! We had this bread for the whole week in the morning with coffee. Oooooooh, so good!
QUICK AND HEARTY CHILI (under Soups, Salads, and Sides, pg. 70) - yummy and quick! This is the kind of chili that is not chunky and will be good to put on a veggie dog or french fries (as chili fries). It can win a chili cook off. Really!
NOT YOUR MAMA'S POT ROAST WITH ROASTED VEGETABLES (under Main Courses, pg. 117) - It was a great seitan dish and was very easy. I use my crockpot and just left it to do it's own thing while I watch TV. How cool is that? Just be careful of the salt content, especially, if you use a salty vegetable stock. Or the dish will become too salty. I had to reduce the soy sauce and the marmite yeast paste.
BARBEQUED RIBZ (under Main Courses, pg. 112) - I know it is not summer yet and it's too cold to bbq outside but I just can't wait. This is my favorite. I used oven's broiler. It's not the same as grilling it but the taste is still great. I am loving it!
CHIPOTLE SCALLION DOUBLE CORNBREAD (under Breads, pg. 55) - I like the idea of Chipotle powder and scallions in this corn bread. It tastes good but the texture is a bit odd and gummy. I don't know what I did wrong or maybe I didn't bake it enough. Or maybe the kernel corns were not thawed enough. Really don't know. I may try it again. We had this with Quick and Hearty Chili.
We didn't try the desserts yet since I am trying to cut down on sugar but they look good. Julie is always creating great desserts so I don't doubt that they are all delicious.
I will try more recipes later and they all look so good. It was a great investment and I will use this cookbook as often as I can.
So far, I've made the Pastrami-style Seitan Loaf and then used it in the Rockin' Reubens (which my husband has not stopped talking about), the Cheesy Mac, Smoky Seitan Roast, Not Your Mama's Pot Roast with Roasted Vegetables, Cheezy Sauce with Umboshi Vinegar and the Sweet Cornbread. Oh, and those fabulous Smoky Curls! Everything has been wonderful.
I love the spirit of this cookbook which celebrates good comfort food and proves that it's compatible with compassionate eating.
This is one of my top 3 vegan cookbooks - if not for the number of recipes I use regularly, but for the *ADORATION* I have of the ones I make over and over again:
Smoky Soy Curls = vegan bacon - best stand-in I've had in the last 2 years; even my visiting omni brother and sister-in-law demand it over my omni husband's usual eggs/bacon breakfast. Amazing as a side to tofu scramble, incredible in BLTs, over the top mixed with a bit of homemade bbq sauce (see below) and topped - with red onion, cilantro, and homemade vegan mozz - on a BBQ "chicken" homemade pizza (using, of course, Julie's homemade pizza dough from her Vegan Pizza book!)
Veggies & Dumplings Stew = my favorite vegan dish EVER. I omit the broccoli to keep it more celery/onion/carrot-y, like chicken soup is/was, but I add in a bit of miso for salt and depth, and ALWAYS use some chickenless broth-soaked soy curls. It is HEAVENLY, easy, and ALWAYS hits the spot. Dumplings are amazingly plump and puffy.
Rough Rider BBQ sauce = Smoky, sweet, simple, and better than any bbq sauce I've ever made or purchased. It is also forgiving with substitutions as needed.
Chocolate Chip Skillet Pie= omni family's FAVORITE dessert, hands-down. Made easily in a pie plate (if no skillet), and still delicious and crisp and chewy.
Blueberry Nutmeg Muffins = the ONLY blueberry muffins my omni preteen will touch. After insisting she HATED blueberry muffins, she sampled one of these that I made for company, and immediately served herself two!
I can wax poetic, but I hope I've made my persuasive case for these faves above. If you are eating vegan for ethical reasons/animal love, and you loved your pregan comfort food/diner food, this book hits the spot!