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Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More
by Lukas VolgerTasty, Exciting, Inexpensive—Veggie Burgers Every Which Way! Whether you already subsist on veggie burgers, enjoy them occasionally, or ardently wish there was an alternative to the rubbery, over-processed frozen burgers sold in cardboard boxes, Veggie Burgers Every Which Way is the book for you—one you’ll want to cook from over and over again. Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, has assembled more than thirty unique, delicious veggie burger recipes, including: Red Lentil and Celery Root BurgersTofu and Chard BurgersBaked Falafel BurgersThai Carrot BurgersSweet Potato Burgers with Lentils and KaleCorn Burgers with Sun-Dried Tomatoes and Goat Cheese More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, sides, toppings, and condiments. Everyday ingredients ensure that all the burgers and extras are a breeze to assemble. The wide variety of tastes and flavors will excite every palate and suit every craving and occasion. And dozens of mouthwatering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too!
Veggie Kids: Ua miniguía para una alimentación vegetariana en la infancia
by Maria Manera¿Es posible una dieta vegetariana saludable y equilibrada en la infancia? En Veggie Kids Maria Manera recoge las principales claves para poder llevar a cabo una dieta vegetariana saludable y placentera desde la infancia hasta la edad adulta. A través de ideas, estrategias y recursos, la autora nos invita a descubrir los beneficios de una dieta más sostenible para los más pequeños de la familia. Para conseguir un estilo de vida más ecológico, es necesario replantear desde la infancia la manera cómo nos alimentamos, ya que nuestra salud está estrechamente ligada con la sostenibilidad ambiental. «Una ganancia en salud para las personas va de la mano de una mejor salud planetaria.» Reseñas:«Cumplirá las expectativas de las familias que desean que sus hijos adopten una dieta vegetariana, pero también será de utilidad para las que inician el camino hacia una dieta basada en alimentos de origen vegetal y muy pocos de procedencia animal.»Carlos Casabona «Desmonta mitos y apuesta por la salud.»Olga Pereda, El Periódico
Veggie Mama: A Fun, Wholesome Guide To Feeding Your Kids Tasty Plant-based Meals
by Doreen Virtue Jenny RossVeggie Mama is a manual for elevating your family’s diet to incorporate more whole, plant-based foods. The book features over 100 vegan recipes —including many raw options, using whole grains, legumes, nuts, seeds, fruits, and vegetables, along with superfoods —for growing kids of all ages.Veggie Mamas Doreen Virtue and Chef Jenny Ross discuss food allergies and present a program free of inflammatory agents that can that can create anxiety in sensitive kids, as well as worsen allergy symptoms. With menu-planning guides, brown-bag school lunches, and snack and dessert favorites, you’ll have everything you need to feed your entire family wholesome and delicious meals.Using these tasty, 100 percent plant-ingredient recipes —such as the Avocado Citrus Parfait, Pumpkin Seed Cheese Wraps, Veggi-wiches, and Nut Butter Bites —you will be pleasing your children’s palates and doing their bodies good . . . setting them up for a lifetime of wellness!
Veggie Smarts: A Doctor and Farmer Grows and Savors Eight Families of Vegetables
by Michael T. ComptonA nerdy farmer—and doctor with expertise in nutrition—explains how the vast majority of our vegetables come from just eight families of plants, which can guide how we eat them (&“eight on my plate&”), while recounting his journey of trading in city life to build a thriving organic vegetable farm.Dr. Michael Compton shares his passionate and healthy approach to savoring vegetables daily from across eight veggie families: the Brassicas, the Alliums, the Legumes, the Chenopods, the Aster Greens, the Umbellifers, the Cucurbits, and the Nightshades. Trading in city life for an old stone house and a fertile field in the scenic and historic Hudson Valley of New York, Compton built a compact, organic-certified vegetable, fruit, and flower farm. Compton shares lighthearted scientific facts, including why onions make us cry and how beets can make our pee pink, while providing nutritional information about the eight families of vegetables. As a farmer, he recounts growing a bounty of clean, delicious, and nutritious food for himself and so many others, and shares his exploration of those who farmed the land before him. You will delight in following his rewarding but sometimes frustrating efforts to reclaim old farmland for new adventures in organic farming. You might even find yourself wanting to test the greenness of your thumbs or to determine whether or not you too, are a natural-born berry picker. This is a deeply personal celebration of growing and savoring life…and vegetables.
Veggie from the Start: Easy Vegan And Vegetarian Foods For Babies And Up--perfect For Baby-led Weaning Families
by Rachel BoyettGive your little one the best possible start on solid foods with these vibrant, plant-based recipes for the whole family! Publisher’s Note: Veggie from the Start was previously published in the UK as Little Veggie Eats. Whether your family is vegan, vegetarian, or just looking to eat more vegetables, Veggie from the Start guides you through starting baby on solid foods—including lots of healthy produce and all the nutrients they need. Little Veggie Eats creator and vegetarian mama Rachel Boyett shares 60 easy recipes complete with food-prep hacks and expert advice to make mealtime enjoyable for all. Rooted in baby-led weaning (BLW): This popular approach to weaning skips purees to let babies sample real foods and exciting flavors from their first bite. For BLW converts and the curious alike, Veggie from the Start includes age recommendations and tips for meeting baby’s unique needs with every recipe. For dietary needs of all kinds: Rachel’s recipes are free of refined sugar and can easily be adapted to a vegan, nut-free, gluten-free, egg-free, and/or dairy-free diet Cook one meal for everyone: These recipes aren’t just for tots—delicious dishes from curries and dips to baby buddha bowls and noodles will satisfy all ages and simplify your life!
Veggienomics
by Nicola GraimesForget shopping at discount supermarkets, buying inferior products or cutting back on food. Nicola Graimes, the award-winning vegetarian author, has written a truly inventive and savvy book showing how adopting a vegetarian diet can significantly cut the cost of your shopping. With an emphasis on delicious global food, Veggienomics shows how to seek out the best-value vegetarian meals, focusing on in-season ingredients, foraging, growing your own, buying in bulk, and making full use of leftovers. Pick up beetroot from a market stall, for example, or from your veg patch, and find brilliant tips and recipes for delicious meals to enjoy with friends and family, or hoard in your cupboard, fridge or freezer. (Every edible bit will be made use of, even the stalks and leaves.) Try foraging for the ingredients for the Wild Garlic and Mushroom Udon Pot, making the most of seasonal fare with Winter Root, Cheddar & Cider Pie, or even buying in bulk for the Chipotle Cakes with Chilli & Lime Yogurt. Complete with brilliant tips and nuggets of information, all the recipes are modern, international and truly mouth-watering.
Veggienomics
by Nicola GraimesForget shopping at discount supermarkets, buying inferior products or cutting back on food. Nicola Graimes, the award-winning vegetarian author, has written a truly inventive and savvy book showing how adopting a vegetarian diet can significantly cut the cost of your shopping. With an emphasis on delicious global food, Veggienomics shows how to seek out the best-value vegetarian meals, focusing on in-season ingredients, foraging, growing your own, buying in bulk, and making full use of leftovers. Pick up beetroot from a market stall, for example, or from your veg patch, and find brilliant tips and recipes for delicious meals to enjoy with friends and family, or hoard in your cupboard, fridge or freezer. (Every edible bit will be made use of, even the stalks and leaves.) Try foraging for the ingredients for the Wild Garlic and Mushroom Udon Pot, making the most of seasonal fare with Winter Root, Cheddar & Cider Pie, or even buying in bulk for the Chipotle Cakes with Chilli & Lime Yogurt. Complete with brilliant tips and nuggets of information, all the recipes are modern, international and truly mouth-watering.
Veggies & Fish: Inspired New Recipes For Plant-forward Pescatarian Cooking
by Bart van OlphenThe acclaimed author of The Tinned Fish Cookbook turns to fresh, eco-friendly seafood with 95 veggie-loving, globe-trotting recipes—spectacularly photographed by David Loftus “Joyful. . . . Bart continues to raise the global standards of the fish on our tables in a very delicious way!”—Josh Niland, author of The Whole Fish Cookbook Grilled, sautéed, roasted, even raw—veggies and fish are perfect for each other. But traditionally, fish has been the main event. Bart van Olphen flips the script in this exciting new cookbook starring healthy, fresh produce, with delicious fish and shellfish in the supporting role. Sail away on a world tour of cuisine in 95 mouthwatering recipes—from Italian-inspired Tomato & Tuna Gnocchetti to Miso Eggplant with Fried Mackerel from Japan. FLAVORFUL RAW DISHES, like Cucumber & Fennel Salad with Gin & Tonic Salmon and Vegetable Ceviche with Hake & Jalapeno Tiger’s Milk SAVORY CURRIES & STEWS, like Yellow Curry with Mussels and Vegetable Stew with Saffron & Monkfish SCRUMPTIOUS SNACKS & SANDWICHES, like Crudités with Anchoiade & Tapenade and Pan Bagnat BELOVED CLASSICS REIMAGINED, like Seaweed-Salmon Burgers with Celery Rémoulade, Spaghetti Carbonara with Spinach, Dulse & Smoked Salmon An impassioned advocate of sustainable fishing, Bart also demystifies ethical shopping and spotlights eco-friendly seaweeds and sea vegetables in irresistible dishes like Sea Lavender & Water Spinach with Shrimp & Tarragon Cream. Spectacularly photographed by David Loftus, this inspired cookbook will change the way you eat Veggies & Fish!
Veggies al poder
by María Inti DavidCon cerca de medio centenar de recetas y un contundente relato autobiográfico, Inti David, conocida en redes como @veggiesalpoder, narra su exitoso recorrido como cocinera vegetariana y comparte su aprendizaje. Bienvenidos al primer libro de Inti David, más conocida como Veggies Al Poder. Acá podrán reencontrarse con sus platos vegetarianos más exitosos pero a su vez con muchos otros nuevos, ya que este es un aprendizaje permanente. En estas páginas conocerán también su historia, que es la de una transformación increíble. Criada desde chica como vegetariana, Inti atravesó diferentes etapas en las que debió combatir los efectos nocivos de una alimentación mal administrada, primero por falta de una guía especializada y, más tarde, embarcada en una rebelión hecha de azúcares, harinas y calorías. El sobrepeso afectó tanto a su cuerpo como a su autoestima. Pasó del bullying escolar a procedimientos clínicos absurdos y crueles (pastillas, electrodos, ¡hipnosis!). Pero el cambio real llegó no tanto con una cirugía como con el trabajo emocional y psicológico con que la acompañó. Con aprender a quererse a sí misma. A comer sano no por su imagen sino por su bienestar. Fue en algún momento de este proceso que nació @veggieslpoder, episodio central de un cambio de rumbo que la llevó a compartir su experiencia y descubrir que no estaba sola en este camino. Desde los platos para iniciarte en el vegetarianismo (milanesas de manzana, brownies de palta, pan de zanahoria), a los básicos para el picoteo, pasando por el rebozado como arte, nuevas maneras de entender las guarniciones, tips para freír saludablemente, alternativas para endulzar sin azúcar y un curso veloz de meal prep de viandas: siguiendo el dictado de sus ganas más genuinas, Veggies redescubre y enseña a cada paso el colorido poder de las verduras, cada vez más convencida y enamorada de la riqueza de su propuesta.
Veggiyana
by Michelle Antonisse Sandra GarsonThe kitchen is the most vital place on Earth, because survival, even now in the age of iPads and large hadron colliders, still depends on wholesome, nutritious food. In keeping with this simple truth Veggiyana provides 108 tasty, beloved and simple recipes from around the world. And generously sprinkled throughout--like the perfect blend of herbs and spices are morsels of time-tested wisdom on how to live a life that nourishes both body and spirit. Veggiyana brings the vitality of the worlds kitchens to your own with wisdom and recipes to delight and inspire.
Venice: Four Seasons of Home Cooking
by Russell NormanA beautifully designed cookbook with easy, seasonal Italian recipes - perfect for any foodie!Russell Norman returns to Venice - the city that inspired POLPO - to immerse himself in the authentic flavours of the Veneto and the culinary traditions of the city. His rustic kitchen - in the residential quarter of the city where washing hangs across the narrow streets and neighbours don't bother to lock their doors - provides the perfect backdrop for this adventure, and for the 130 lip-smacking, easy Italian family recipes showcasing the simple but exquisite flavours of Venice.The book also affords us a rare and intimate glimpse into the life of the city, its hidden architectural gems, its secret places, the embedded history, the colour and vitality of daily life, and the food merchants and growers who make Venice so surprisingly vibrant.'Russell Norman is among the brightest stars of the British food scene' Esquire'Offers a rare insight into the beating heart of the city' i
Venison
by Henry SinkusVenison offers a collection of 100 venison recipes that were originally submitted to Sports Afield magazine by its readers.Sinkus, professional chef and author of The Northwoods Table, has tested, tasted, and sometimes improved these recipes to produce a unique compilation of outstanding venison cuisine.Recipes include Cranberry Venison Pot Roast, Venison Wellington, Venison Chunk Chili, Venison Apple Pot Pie, Venison 'n Ratatouille Torte, Venison Bologna, Venison Liver Pate, and more.
Venison Wisdom Cookbook
by Tracy Schmidt200 Delicious and Easy-to-Make RecipesVenison Wisdom Cookbook provides 200 easy-to-make recipes to help you create flavorful meals with venison, the world's healthiest red meat.Recipes use practical ingredients, so you won't be making special trips to the store for items you don't have or will never use again.A special section highlights recipes from celebrities, including Ted Nugent and Charlie Alsheimer.With bonus venison care tips from Deer & Deer Hunting Editor Daniel E. Schmidt, this entertaining book is more than a collection of recipes—it's a fun read!
Venison: A Complete Guide to Hunting, Field Dressing and Butchering, and Cooking Deer
by Jose SoutoVenison is experiencing an unprecedented growth in popularity as a delicious, healthy, and increasingly available dish.Here are more than fifty recipes from the senior chef/lecturer in Culinary Arts at Westminster Kingsway College, England. In this beautifully illustrated volume, world-renowned chef Jose Souto has added to his own repertoire of thirty dishes by inviting guest chefs to add their own favorite venison recipes to this book, opening up a wide range of dishes, from simple venison lasagne to elegant dinner-party show-stoppers.Not just a cook book, this is a celebration of deer: stunning pictures not only depict deer in their natural habitat, but also the intricacies of the hunt, the reality of field dressing and butchering a deer once it's down, plus mouth-watering shots of venison meals on the table. Many of the shots were taken by world-famous photographer Steve Lee.
Venturesome Vegan Cooking: Bold Flavors For Plant-based meals
by J. M. Hirsch Larry Crowe Michelle HirschVenturesome Vegan Cooking means healthful, delicious recipes from around the globe that will challenge and excite your palate. Written with the typical home cook in mind, the more than 100 recipes included here will introduce readers to exciting new dishes from a variety of traditions that feature bold, fresh flavors.<P> Written in a clear, straightforward style, Venturesome Vegan Cooking is packed with advice to make vegan dishes that are creative, simple to prepare, and adventurous.<P> Recipes include: Fresh Spring Rolls, Spicy Creamy Hummus, Spicy Asian Noodle Salad, Hearty Autumn Squash and Bean Stew, Peppery Pumpkin Risotto, Succulent Strawberry and Vinegar Sauce, Chocolate Fudge Pie, Sticky Cinnamon Nut Rolls, Spare the Pigs Hash, and many, many more!
Verdura: Vegetables Italian Style
by Viana La Place&“A wonderful cookbook with the very best authentic Italian recipes . . . Flick through it and you can feel immediately transported to a table under an olive tree&” (The Sunday Tribune). Named One of the Top 100 Cookbooks of the Last 25 Years by Cooking Light! Verdura has become a classic that readers turn to as their vegetable cooking bible—with irresistible recipes representing the best of the Italian approach to vegetable preparation, an earthy yet spirited technique that celebrates fresh ingredients simply treated. Contending that eating well-prepared vegetables helps us to appreciate life&’s natural cycles, Viana La Place presents recipes for antipastos, salads, soups, sandwiches, pasta, risottos, pizzas, and much more. The vegetables she explores run from the familiar—artichokes, aubergines, radicchio—to the more exotic, such as chayote, cardoons, and brocciflower. (Sautée her cauliflower-broccoli hybrid in garlic and oil—then top it with pungent provolone!) Other recipes, such as Soup of Dried Broad Beans with Fresh Fennel; Fettucine with Peas, Spring Onions, and Mint; Grilled Bread with Raw Mushroom Salad; and Baked Red Pepper Fritatta; give further evidence of the author&’s original yet thoughtful way with the earth&’s bounty. Desserts are also included, among them Watermelon with Bittersweet Chocolate Shavings; Grilled Figs with Honey and Walnuts; and Lemon Granita and Brioches. With a vegetable and herb guide and an ingredient glossary, Verdura provides comprehensive information while exciting the palate.
Verduras sin límites
by José AndrésJosé Andrés se ha propuesto cambiar la forma en que vemos las verduras. Conocido por su energía inagotable y su desbordad imaginación, el chef español vuelva sus treinta años de cocinar y comer por todo el mundo en Verduras sin límites, una sorprendente, apasionada y deliciosa carta de amor al reino vegetal. El objetivo de este libro es mostrarnos cómo podemos comer más verduras de las formas más diversas y satisfactorias posibles. En Verduras sin límites encontraremos las recetas, los trucos y los consejos que se esconden tras los platos que han hecho de José Andrés uno de los chefs más importantes del mundo: los intensos gazpachos y las sangrías; la imponente hamburguesa de tomate corazón de buey; las creaciones mexicanas, de Oriente Medio y modernas que alimentan sus galardonados restaurantes. Y también tendremos a nuestro alcance ideas atrevidas y explosiones de genialidad que nos ayudarán a ver con otros ojos todo el potencial de mundo vegetal.
Verduras sin límites: y otras historias
by José AndrésJosé Andrés se ha propuesto cambiar la forma en que vemos las verduras. Conocido por su energía inagotable y su desbordad imaginación, el chef español vuelva sus treinta años de cocinar y comer por todo el mundo en Verduras sin límites, una sorprendente, apasionada y deliciosa carta de amor al reino vegetal. El objetivo de este libro es mostrarnos cómo podemos comer más verduras de las formas más diversas y satisfactorias posibles. En Verduras sin límites encontraremos las recetas, los trucos y los consejos que se esconden tras los platos que han hecho de José Andrés uno de los chefs más importantes del mundo: los intensos gazpachos y las sangrías; la imponente hamburguesa de tomate corazón de buey; las creaciones mexicanas, de Oriente Medio y modernas que alimentan sus galardonados restaurantes. Y también tendremos a nuestro alcance ideas atrevidas y explosiones de genialidad que nos ayudarán a ver con otros ojos todo el potencial de mundo vegetal.
Verdure: Simple Recipes in the Italian Style
by Gioietta Vitale Robin Vitetta-MillerOne hundred healthful and delicious Italian recipes centered on the best fresh, seasonal produceFrom artichoke frittata to zucchini soup, Vitale offers simple and nutritious recipes dedicated entirely to vegetables. Providing tips on selecting fresh ingredients and bringing out each dish&’s unique flavor, Verdure represents the best of northern Italian cuisine, and is a must-have for anyone seeking no-frills meals using the best that any local produce market has to offer.
Verdure: Simple Recipes in the Italian Style
by Gioietta Vitale Robin Vitetta-MillerOne hundred healthful and delicious Italian recipes centered on the best fresh, seasonal produceFrom artichoke frittata to zucchini soup, Vitale offers simple and nutritious recipes dedicated entirely to vegetables. Providing tips on selecting fresh ingredients and bringing out each dish&’s unique flavor, Verdure represents the best of northern Italian cuisine, and is a must-have for anyone seeking no-frills meals using the best that any local produce market has to offer.
Vermont Beer: History of a Brewing Revolution (American Palate)
by Adam Krakowski Kurt StaudterVermonters love all things local, so it is no surprise that the Green Mountain State has had a thriving craft beer scene for more than twenty years. Early Vermont brewers, though, faced many obstacles in bringing their beer to the thirsty masses, including a state-imposed prohibition beginning in 1852. Conditions remained unfavorable until Greg Noonan championed brewing legislation that opened the door for breweries and brewpubs in the 1980s. About the same time, beloved Catamount also began brewing, and Vermont's craft beer scene exploded. Years ahead of the rest of the country, local favorites like Hill Farmstead, Long Trail and Rock Art Brewing have provided world-class beers to grateful patrons. From small upstarts to well-recognized national brands like Magic Hat and Harpoon, Vermont boasts more breweries per capita than any other state in the country. With brewer interviews and historic recipes included here, discover the sudsy story of beer in Vermont.
Vermont Prohibition: Teetotalers, Bootleggers & Corruption (American Palate)
by Adam KrakowskiVermont became the nation's second dry state in 1853. But some locals refused to comply, and inept law enforcement led to ineffective consequences. What was intended to increase wholesomeness forced a newly carved detour toward crime and corruption. Early laws, such as the Liquor Law of 1853, targeted distilled spirits while conveniently protecting cider. As regulations tightened, morals loosened. Without legalized booze, smugglers imported liquor from Canada, and bootleggers ensured that domestic speakeasies kept the liquor flowing. Crime ran so rampant that Newport, Richford and Lyndonville residents relocated to escape rum-running gangs. Join author Adam Krakowski as he discloses the tumultuous side of Vermont's temperance movement.
Vermouth: The Revival of the Spirit that Created America's Cocktail Culture
by Adam FordPreviously fallen from grace, vermouth is once again the next big thing in spirits. Over the years, vermouth has fallen from grace, but the truth is, without vermouth, your martini is merely an iced vodka or gin. Now, once again, vermouth is being touted as the hottest trend in spirits. It is showing up in copious amounts on the best cocktail menus in the best cocktail lounges around the country. Vermouth has a rich history, deeply intertwined with that of America, and this book offers the first-ever detailed look into the background of this aromatized, fortified wine, as well as vermouth's rise, fall, and comeback in America.
Very Blueberry: [A Cookbook]
by Jennifer Trainer ThompsonGroundbreaking studies show that blueberries contain disease-fighting compounds not found in any other food. The high amounts of antioxidants found in them are believed to have powerful anti-memory-loss and cancer-preventing properties. And, despite their natural sweetness, blueberries are remarkably low in the carbohydrates and sugar calories overabundant in other fruit. Very Blueberry goes beyond the blueberry muffin (though it does include a sub-lime recipe for it!) and features this essential fruit in innovative new recipes like Goat Cheese Tart with Caramelized Onions and Blueberries; Arugula, Prosciutto, and Blueberry Salad with Honey-Citrus Vinaigrette; Pork Tenderloin with Peach-Blueberry Chutney; and Blueberry Salsa. With this charming, little cookbook, incorporating the recommended half a cup of blueberries into your daily diet will always be a sweet delight. * Features more than 40 blueberry recipes for breakfasts, soups, salads, entrées, jams, and gifts. * The blueberry is number one in antioxidant activity of all fruits and vegetables. Antioxidants prevent health problems like Alzheimer's, Parkinson's, cancer, diabetes, circulation problems, and urinary tract infections.From the Trade Paperback edition.
Very Cranberry: [A Cookbook] (Very Cookbooks)
by Jennifer Trainer ThompsonPhenomenal flavor packed into tiny red fruit, cranberries are a delectable, versatile ingredient. They can create a startling counterpoint to other flavors, such as in Braised Lamb Shanks with Sweet Garlic and Cranberry Jus; or take center stage, such as in Cranberry-Pear Crumble; or make terrific gifts, such as Cranberry-Blueberry Jam. In VERY CRANBERRY you'll find more than 40 recipes using fresh as well as dried cranberries to inspire year-round enjoyment of this fantastic fruit.More than 40 recipes for salads, starters, entrées, breads and other baked goods, desserts, holiday relishes, and gift items.An ideal hostess gift to bring to your next dinner party. From the Trade Paperback edition.