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If you can crave it, you can cook it!
100 easy, eclectic recipes to feed you all day, every day
Whatever you may be craving for dinner tonight—pizza, burgers, quesadillas, ramen, dumplings, curries, falafel, jambalaya—you can make—totally vegan, completely delicious, and faster than you’d have thought possible. But you won’t just find delectable dinners here. From breakfast to dessert, Nadine Horn and Jörg Mayer have got you covered—from savory breakfast waffles to classic French toast, decadent mocha cupcakes to chocolatey brownies and beyond.
Here are 100 vegan versions of your favorite comfort foods, plus fun new inventions and healthy options that are perfect for everyday eating: Quick meals: Coconut Farro, Bánh Mì Deluxe, Sesame NoodlesEasy recipes: Speedy Ramen, Overnight Oats, Peanut TrufflesParty hits: Ginger Nori Cakes, Antipasto Pizza Bites, Berry CheesecakeExciting global fusions: Bavarian Samosas, Mexican Paella, Thai Tempura This is Vegan Everything—the only vegan cookbook you’ll ever need.
From the Publisher
Antipasto Pizza Bites
Makes 8 small pizzas
1. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
2. Slice the eggplant, zucchini, and onion. Mince the chiles. Combine the eggplant, zucchini, onion, chiles, 1/4 cup of the oil, and 1 teaspoon of the salt in a large bowl.
3. Spread the mixture in an even layer on one of the prepared baking sheets and roast for 20 minutes.
4. Remove from the oven and transfer to a plate, rinsing the baking sheet to cool it. Line with another piece of parchment. Turn the oven up to 450°F.
5. Divide the dough into 8 pieces and roll out each piece to a round 1/2 inch thick.
6. For pizza sauce, combine tomato paste, oregano, remaining 1/2 teaspoon salt, agave syrup, and remaining 1 tablespoon oil.
7. Mince garlic and mix with the roasted vegetables.
8. Place the pizza dough rounds on the prepared baking sheets, spread with the sauce, and top with the roasted vegetables and vegan cheese. Bake for 8 minutes, or until the crust is golden.
TIP: If you don’t have time to roast the vegetables for the pizza topping, replace them with a selection of antipasti from your supermarket or local Italian deli.
Ingredients 1 eggplant, zucchini, and onion; 3 garlic cloves 1/4 cup plus 1 tablespoon olive oil 1 1/2 teaspoons salt; 1 1/2 tablespoons dried oregano Basic Pizza Dough 4 to 5 tablespoons tomato paste 4 serrano chiles or jalapeños 1 teaspoon agave syrup 1 1/4 cups shredded vegan cheese
Publisher : The Experiment; Illustrated edition (November 1, 2019)
Language : English
Paperback : 224 pages
ISBN-10 : 1615195882
ISBN-13 : 978-1615195886
Item Weight : 1.7 pounds
Dimensions : 7.5 x 9.6 inches
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