The Natural Vegan Kitchen: Recipes from the Natural Kitchen Cooking School
Format: PDF / Kindle (mobi) / ePub
Christine Waltermyer, founder and director of the Natural Kitchen Cooking School, shows why nothing can equal the flavors of fresh, seasonal, local and organic ingredients to make a meal that's luscious and satisfying. And one that delivers more nutritional bang for your buck with more vitamins and minerals and no chemical residues.
This style of cooking empowers readers with the skills and knowledge to create radiant health. And with chapters such as Noodlemania, Casserole City, and Great Bowls of Fire, Ballads for Salads, Radiant Grains, and Don’t Peek, I’m Dressing, fun is back in the kitchen. Meals are designed drawing from a rainbow of colors that represent the entire plant kingdom.
Readers also learn about which whole foods are natural beauty aids that promote shiny hair, clear skin, strong nails, and boost your metabolism.
can make them. 2 cups water ½ cup yellow corn grits (polenta) Sea salt 2 cups peeled and coarsely grated sweet potato ½ cup pecans, finely chopped ⅛ teaspoon ground nutmeg, plus more for garnish Grapeseed oil or other oil, for frying ½ cup vegan sour cream ½ cup unsweetened applesauce Bring the water to a boil in a medium saucepan over medium-high heat. Add a pinch of salt. Slowly whisk in the corn grits, stirring constantly until the mixture boils. Decrease the heat to low, cover, and
pieces 1 cup peeled and cubed butternut squash 1 beet, sliced into wedges 1 sweet potato, cubed (do not peel) 1 apple, cored and cubed (do not peel) ⅓ cup mirin 2 tablespoons grapeseed oil or other oil 1½ tablespoons balsamic vinegar 1 teaspoon dried thyme ½ teaspoon sea salt Ground black pepper Preheat the oven to 400 degrees F. Put the carrots, parsnips, celery, squash, beet, sweet potato, and apple on a baking sheet with a ½-inch rim, or put them in a baking dish large enough to
Dressing, 76 raw foods, in macrobiotic diet, 14 red bell pepper recipe, 142 Red Berry Mousse, 173 rice about, 85 Basmati, Pudding, 170 Black, Forbidden, 91 Brown, Pressure-Cooked, 86 Fried, Veggie, 87 Golden Raisin, 92 mochi about, 179 Cabbage Rolls, 23 Japanese Style, 23 Kid Style, 23 Lemony Brown Rice Syrup, 23 Pan-Fried, 23 sweet brown rice and, 180 Waffles, 23 Patties, Zucchini, 88–89 Pilaf, Mushroom, 90 Sweet, Soup, 36 sweet brown, 180 Wild, Salad, 93 rice syrup,
to a boil over medium-high heat. Decrease the heat to low and simmer uncovered for 20 minutes, or until the vegetables are soft. Add the beans, corn, and diluted miso. Simmer for 10 minutes longer. Serve hot, garnished with the parsley. Note: For maximum digestibility, soak the rinsed rice in water to cover for 6 to 8 hours before cooking. Drain the soaked rice and discard the soaking water. Per serving: calories: 310, protein: 14 g, fat: 2 g, carbohydrate: 50 g, fiber: 15 g, sodium: 350 mg
the basil, tamari, vinegar, and remaining salt and simmer for 15 minutes. Serve hot, garnished with the parsley. Per serving: calories: 164, protein: 9 g, fat: 2 g, carbohydrate: 21 g, fiber: 10 g, sodium: 380 mg Black Bean Soup GLUTEN FREE MAKES 6 SERVINGS Who doesn’t love earthy black bean soup? Seasoned with cumin and the mild heat of jalapeño chile, this flavorful soup will delight even the pickiest eaters. 1 (2-inch) piece kombu, rinsed, soaked in water for 10 minutes and drained