The revised and updated edition of the popular, whole foods cookbook-with more than 80 new recipes...now 100% vegan!
With a dash of fun, Christina Pirello introduces whole foods cooking, inviting health-conscious readers to cut out processed and chemically enhanced food, as well as dairy, sugar, and meat, and embrace fruit, whole grains, vegetables, and beans. From savory soups to innovative entrées and delectable desserts, here are more than 500 recipes and ideas for wholesome, gourmet eating. With tips on meal planning, a shopping guide, product resource list, and extensive glossary, Christina makes healthy eating a most delicious adventure.
Diagnosed with terminal leukemia in 1983, Pirello opted against conventional medical treatments, choosing instead macrobiotics. Fourteen years later, she presents herself as a glowing testimony to a macrobiotic diet-one rich in grains, land- and sea-grown vegetables, fruits, beans and bean-based products-and will promote it in a forthcoming series for Public Television. With these 500 recipes-ranging from stews and salads to breads, pastas and desserts-Pirello and her husband bring macrobiotic eating into mainstream cuisine, devising such accessible dishes as Roasted Vegetables & Corn Chili and Polenta-Topped Kidney Bean Casserole. Although Pirello opposes eating any sort of animal food, she does include recipes for fish, which serves as a weekly supplement to the otherwise vegetarian cuisine. Beginning with a helpful glossary to explain such specialty ingredients as kombu and nori, sea vegetables, and the fermented soybean flavoring miso, the collection offers something for everyone-from twists on familiar favorites (Kasha with Noodles; Mushroom-Leek Risotto) to dishes featuring tofu, tempeh and seitan. Some notable recipes include Corn-Squash Pudding, Poached Flounder with Citrus-Leek Vinaigrette, Penne with Black Beans and Mangoes, Rice Kayu Bread and Chestnut Cream Pie.