Format: PDF / Kindle (mobi) / ePub
From one of the most respected names in vegetarian cooking: a collection of creative, uncomplicated recipes for the new generation of vegans—and every cook who wants to introduce tasty, healthful dishes to everyday meals.
Nava Atlas, a committed vegan, offers a cookbook packed with recipes that can be prepared in thirty to forty-five minutes. Covering every course, Vegan Express presents appealing soups and stews like Udon Noodle Soup with Bok Choy and Shiitake Mushrooms; grain-and-bean-based recipes like Paella Vegetariana; Jambalaya Pasta and other noodle dishes; a wide variety of sandwiches, wraps, tortillas, pizzas, and main-course salads; and such delicious desserts as Caramel Pudding and Berry-Apple Skillet Crumble.
seitan, and for a homemade version, I recommend either Seitan and Mushrooms in Paprika Cream (page 68) or Cornmeal-Crusted Seitan (page 63). Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78) or Teriyaki Tofu Steaks (page 62) are two other possibilities for the protein portion of the plate. Assiettes often feature grated raw vegetables, usually carrots, with the addition of either turnips or beets. Grated Daikon and Carrot Salad (page 174) works well, but you can simply grate a
saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes. 1 2 Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden. Menu suggestions This is one of those dishes with so much going for it that you can complete the meal with no further recipes. Serve with a platter of sliced Thai-flavored baked tofu and one of the mixed greens salads under Recipe Not
Cover the noodles with boiling water in a heatproof container. Cover and let stand for 6 to 8 minutes, or according to package directions, until al dente. Drain the noodles, place them on a cutting board, and chop in several directions to shorten. 1 119 Seitan Chow Fun Chow fun is indeed fun chow when you’re in the mood for tasty Asian-style fare. 4 SERVINGS Sauce 1 1/ 2 tablespoons cornstarch 1 cup vegetable broth or water 2 teaspoons dark sesame oil 2 tablespoons reduced-sodium soy sauce
simple salad of greens and tomatoes or any of the Recipe Not Required mixed greens salads (page 192). > To complete the meal with no additional recipes, make one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121). Add a platter of cherry tomatoes, baby corn, and sliced cucumbers. Warm Potato and Black Bean Salad with Red Peppers and Artichokes Potatoes and black beans synergize nicely in this offbeat salad. The liquid from the artichoke
Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92) • Lentils with Greens and Sun-Dried Tomatoes (page 111) Chapter Four: Pasta and Noodles, East to West • Pasta with Roasted Vegetables and Olives (page 124) • Soba Noodles with Green Beans and Almonds (page 127) Chapter Five: Pizzas, Big Quesadillas, and Wraps • White Pizza with Sweet Potato and Caramelized Onions (page 136) • Big Quesadillas with Black Beans, Broccoli, and Portobello Mushrooms (page 146) Chapter Six: Salads with