Kogebøger med ris, korn og kerner

Food is so much more than fuel, and veganism is so much more than a diet. It's linked to culture, family, memories, and identity. A collection of over 100 plant-based recipes that, together, give readers a bird's eye view of vegan cuisine and its facets, Best of Vegan is a marvelously versatile glimpse into the world of vegan cuisine.As someone who grew up eating (and loving) meat, fish, dairy, and eggs, Kim-Julie Hansen never expected to go vegan or even vegetarian. After years of learning and exploring, Hansen committed to a vegan lifestyle and never looked back. Now the creator of the Best of Vegan Instagram and platform, with a reach of over 2 million people, Hansen has fostered a global community of enthusiastic home cooks, chefs, bloggers, and all things food and veganism. Chef contributions include Gaz Oakley (Avant-Garde Vegan, Samantha Onyemenam and Daniel Haimona.In Best of Vegan, Hansen shows that adopting a vegan lifestyle does not mean giving up on the dishes you grew up eating, and plant-based recipes can be accessible, affordable, familiar, and, of course, delicious. A comprehensive guide to a wide variety of vegan dishes, the cookbook includes the most popular recipes from the Best of Vegan community, as well as basic recipes, meal-prep, veganised comfort food, appetisers, and protein-forward wholesome recipes. Fan-favorites include:Avocado Pesto Pasta with Toasted Pine NutsFried Tofu "e;Chick'n"e; SandwichClassic Vegan Mac'n CheeseVegan Baja Style "e;Fish"e; TacosInspired by Best of Vegan's global community and the international impact of vegan food, Hansen collaborates with famous vegan chefsfrom all over the world to showcase the incredibly diverse history and newest trends of traditional cultural dishes to include recipes such as:Panamanian Tamal de OllaChinese DumplingsSri Lankan Pumpkin CurryCongolese MoambeWith simplified yet satisfying vegan recipes, Hansen helps home chefs reconnect with the ingredients and their origins. A result of years of collaboration, trial and error, stories told, and meals shared, Best of Vegan is a creative and comprehensive guide for any level of home chef interested in vegan cuisine and plant-based recipes.

Basmati Lovers Only...>Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Basmati rice. The Easy Basmati Cookbook is a complete set of simple but very unique Basmati recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the Basmati Recipes You Will Learn: Basmati Lunch Box with Vinaigrette Basmati Pudding with Glazed Fruit Potluck Spiced Basmati Texas Ranch Style Basmati Punjabi Spicy Meatballs with Basmati Basmati Marrakesh Caribbean Basmati Salad Basmati Marrakesh Country Style Mushroom Basmati Southern Italian Basmati Arizona Basmati Tuesday's Buttery Almond Basmati 20-Minute Rice Cooker Basmati Vermicelli Pilaf Peppery Pecan Basmati Milanese Basmati Bashir's Basmati Pudding European Cabbage Rolls European Cabbage Rolls Turkey Basmati Bake Persian Pomegranate Rice Salad Biryani Lunch Special American Basmati Chili Cinnamon Sugar Basmati Full Basmati Rice Platter Karachi Style Chicken Salad Much much more....>Related Searches: Basmati cookbook, Basmati recipes, rice cookbook, Basmati, basmati rice, indian cookbook, rice recipes

Jon King, manden bag restauranten Que Pasa, er nu ved at forevige sine mexicanske retter i en kogebog.Udover alle de lækre tex-mex retter Que Pasa havde på menukortet, vil der desuden være retter, som Jon aldrig nåede at tilføje til menukortet. Derudover vil der være noget info omkring de mange krydderier.Que Pasa nåede at blive kåret til Danmarks bedste mexicanske restaurant på Tripadvisor. Bogen indeholder opskrifterne på hele menukortet samt helt nye retter, som aldrig nåede på menukortet.

This short, charming little primer in wholegrain cookery was first published in 1947-long before healthy eating was a national obsession. Reprinted numerous times, it became a pioneer cookbook: one of the first to reintroduce the joys of wholegrain recipes to the American home cook. Vrest Orton and Mildred Ellen Orton, a husband-and-wife team who also operated a stone mill, a set of country stores, and a mail-order catalog, offer readers a simple, warm, and welcoming approach to such regional classics as Southern Johnnycake and Vermont Indian Pudding. Along the way, they offer an impassioned argument for wholegrains, as well as a witty critique of the refined, shelf-stable flours that had become so seductive to postwar cooks. Today, a new audience of readers is discovering that wholegrains are not only healthy, but tasty and comforting as well. The Ortons' delightful guide ranks as one of America's most important grain cookbooks; it both preceded the current health craze and remains true to its present concerns. Cooking with Wholegrains is sure to find a place in every natural-food kitchen. Mrs. Orton celebrated her 99th birthday in 2010 and still lives in Weston, Vermont on the Village Green.

Join award-winning author Martha Rose Shulman as she shares the best of vegetarian cooking today. With her encouragement and her great recipes, you can eat seasonally, healthfully, and most of all, well. Using the rich array of produce now available, The Best Vegetarian Recipes offers an innovative collection of 200 new classics and updated favorites,From spreads, soups, and salads to main-course stir-fries and stratas, bold flavors combine texture and taste perfectly. New classics like Swiss Chard Frittata and Garlic Soup with Potatoes are sure to become old favorites. Pan-fried tofu, a vegetarian staple, never tasted better than with Martha's soy-ginger marinade. Side dishes are stunning alone or coupled together. Sweet and tart flavors blend in a springtime Baby Turnip and Turnip Greens Ragout.Entertaining is easy and elegant with reinvented favorites. Need ideas for planning a balanced vegetarian menu? Martha has plenty. Her recipes offer accompanying suggestions to complete the meal. Start with an olive oil-crusted Spinach and Cheese Tart. Serve it alongside a refreshing Orange, Onion, and Olive Salad, or the Shredded Romaine Salad for a lighter pairing.As Martha is one of America's most highly regarded vegetarian cooking experts, you can be assured that her recipes are foolproof. Never made soup from scratch before? Helpful pointers highlight the winning combination of ingredients and techniques for "Basic" recipes. You'll also learn indispensable tips for making intensely flavored stocks and salad dressings, roasting bell peppers, and much more.No matter what your eating style, The Best Vegetarian Recipes is simply the best collection of wholesome and healthy recipes around.

Julie Sahni's remarkable ability to make authentic Indian cooking accessible to American cooks continues to make her first book, Classic Indian Cooking, the definitive work of its kind.This is her long-awaited second book. To prepare it, Julie Sahni traveled extensively throughout the regions of her native India, to assemble a splendid second volume of Indian culinary delights. Whereas her first book explored the riches of Moghul cuisine, this totally new collection systematically reveals the never-before-described treasures of India's vegetarian and grain cooking.The book begins with a simple explanation of the ingredients and techniques characteristic of this cuisine. For the first time anywhere, Julie describes every classical blend of curry in the Indian tradition, with accompanying recipes on how to use them. From this book alone you will become master both of India's wonderful curries and of the many new varieties you will now know how to create for yourself.In addition to a thorough going mastery of cooking with curry, this book provides a complete experience of India's incredibly varied vegetarian and grain dishes. Try the heavenly spread of yogurt cheese flavored, with fresh herbs, a favorite of the Gujarati Jains. Be adventurous: make Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce, traditionally served as tiffin one of the great classics of Indian vegetarian cooking.Vegetarians, the super health-conscious, and meat eaters who want to vary their menu with exciting new dishes, all will want to sample the vegetarian masterpiecesvirtual one-dish feasts-that are the very heart of this book: Malabar Coconut and Yogurt-Braised Vegetables; Hearty Blue Mountain Cabbage and Tomato Stew; Baked Zucchini Stuffed with Vegetarian Keema and BuIgur; Madras Fiery Eggplant, Lentil, and Chili Stew; and so many many others. To accompany these dishes, Julie provides an abundance of chutneys, pickles, breads, rice dishes, dals, vegetable side dishes, yogurt salads, and volcanically hot condiments.Any time of the day you can snack or nibble on tasty foods that will contribute to your health but not your waistline: refreshing chats (salads without oil), a succulent array of fritters, kaftas, and kababs all ingeniously created from fresh vegetables, and a wide selection of crunchy savories from plantain chips to the irresistible giant papad (lentil wafer).Your sweet tooth is not neglected by India's vegetarian and grain cooking. Lotus Seed Pudding, kulfi (India's delicious ice cream), coconut dumplings, and Quick Glazed Carrot Halwa are only the beginning of the unbelievable assortment of desserts and sweets Julie Sahni's Classic Indian Vegetarian and Grain Cooking makes available to you. Plus divine recipes for lassi (yogurt drink), refreshing teas, and classic South Indian coffee.This invaluable and instructive book places India's ancient tradition of delicious vegetarian and grain dishes directly into your hands.

There are many good reasons for eating no meat; none at all for not enjoying one's food. Nowhere is this so clearly demonstrated as at Hiltl in Zurich. It is the oldest vegetarian restaurant in the world and, after four generations, still in the hands of the Hiltl family. In this selection of more than 80 recipes, Rolf Hiltl shows how flavoursome, how global and how good vegetarian food can be.