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The ultimate guide for cooking outrageously delicious, vegetable-packed meals every day of the week, from bestselling author of The Love & Lemons Cookbook.
Known for her insanely flavorful vegetable recipes and stunning photography, Jeanine Donofrio celebrates plants at the center of the plate with more than 100 new vegetarian recipes in Love & Lemons Every Day. In this book, Jeanine shows you how to make any meal, from breakfast to dessert, where produce is the star. Butternut squash becomes the best creamy queso you've ever eaten, broccoli transforms into a zesty green "rice" burrito filling, and sweet potato blends into a smooth chocolate frosting. These exciting and approachable recipes will become instant additions to your family's regular meal rotation.
This book is a resource, filled with smart tips for happier, healthier eating. You'll find inspiration from Jeanine's signature colorful infographics - such as a giant matrix of five-ingredient salad dressings, a guide to quick weeknight pastas, and a grid to show you how to roast any vegetable. There are also plenty of practical charts, such as a template to make versatile vegetable broth, seasonal produce guides, and clever ideas to use commonly tossed vegetable parts -- you'll never toss those cauliflower cores, corn cobs, or broccoli stalks again!
Packed with imaginative every day meals, go-to cooking tips, alternatives for dietary restrictions, and guides for mastering produce-based kitchen staples, Love & Lemons Every Day is a must-have for herbivores and omnivores alike.
Donofrio follows up The Love & Lemons Cookbook with this solid collection of "plant forward" recipes. Donofrio has a fresh, easy voice, but the focus is a touch fuzzy. "This is not a book about giving up meat," she writes, but the contents contradict that claim: canned artichokes are dredged in a flax seed and almond milk mixture, then breaded with panko, hemp seeds, and paprika, before being baked to stand in for fish in tacos. Likewise, inch-thick slices of a whole head of cauliflower are passed off as "steaks." Her takes on popular vegan fare include recipes for overnight oats, spiralized radish "noodles," and chia parfaits with coconut oil and coconut milk, as well as a selection of six types of uncooked date balls made with carrot, granola, or cookie dough; there are also eight cocktails made with tea. Rounding out the volume are charts that list times and temperatures for roasting vegetables, as well as a multipage spread suggesting ways to use frequently discarded items such as carrot tops and corn cobs. With the book's crisp, clear layout and thorough instructions, Donofrio's inspirational vegetarian recipes will help home cooks expand their repertoires.