Tahini and Turmeric
101 Middle Eastern Classics -- Made Irresistibly Vegan
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- $ 62.900,00
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- $ 62.900,00
Descripción editorial
Hip, healthy, and flavorful, Tahini & Turmeric delivers vegan haute cuisine in 101 easy-to-prepare recipes
With gorgeous full-color photos, artful writing, and out-of-the-box recipes, you'll see why this duo's successful and heart-healthy website, MayIHaveThatRecipe.com, has such a dedicated following.
Drawing on the ancient traditions of Turkey, Lebanon, and Israel to the trendy palates of Barcelona, Spain, Cohen and Fox showcase delicious vegan dishes with sophisticated flavor profiles and beautiful, crowd-pleasing presentations. From brunch specials such as Chickpea and Pepper Shakshuka and Zucchini Fritters with Yogurt Cucumber Sauce, to rich, intensely-flavored desserts, like Creamy Tahini Cheesecake and Rose Water Pudding Tartelettes with Pomegranate and Pistachios, there's a dish for every meal. Paired with fresh greens, the salads and appetizers can more than hold their own for an easy weeknight supper that is healthy, filling, and beautiful. Entrees such as Harissa meatless meatballs with Aromatic Turmeric Broth and Sweet and Savory Quinoa Stuffed Eggplant do double duty for everyday or holiday.
With detailed explanations of Middle Eastern foods, and suggestions on the best way to build up a home pantry of staples, you'll discover a world of flavor. Once you begin cooking from Tahini & Turmeric, you'll find yourself experimenting with pistachios and pomegranate syrup--and, of course, tahini and turmeric.
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The debut cookbook from food bloggers Cohen and Fox is a colorful celebration of Middle Eastern food and cooking. These family recipes from their Jewish-Lebanese household in Barcelona include a range of ingredients, like harissa, sumac, and cardamom, which the authors believe lend themselves well to veganized interpretations and plant-based cooking while still honoring classic dishes. Their mini-meatless pies with tofu, inspired by a beef dish called lajme bil ajin, and stuffed grape leaves with figs and blood orange are both solid examples of these adaptations. For brunch or breakfast, Cohen and Fox suggest cashew-ricotta Syrian pancakes with orange blossom syrup, nutty cinnamon rolls with halvah icing, or zucchini fritters with cucumber yogurt sauce. For lunch and dinner, the authors encourage mixing from many different categories to create a full Middle Eastern table, such as "deconstructed hummus" (chickpeas atop tahini sauce), a wild rice mujadarra, and mushroom-stuffed potato cradles. The desserts are decadent yet simple, with recipes for chocolate-dipped, walnut-stuffed dates, and a creamy tahini cheesecake with pistachio crust and pomegranates. This volume is the perfect answer for those looking for a trendy, plant-based taste of Middle Eastern favorites.
