New PDF release: Color Me Vegan: Maximize Your Nutrient Intake and Optimize

By Colleen Patrick-Goudreau

ISBN-10: 1610581091

ISBN-13: 9781610581097

In colour Me Vegan, writer and vegan extraordinaire Colleen Patrick-Goudreau brings an fit to be eaten rainbow of plant-based food for your kitchen desk with a hundred and fifty flavorful recipes designed to spice up your wellbeing and fitness and perk up your palate.

With colour because the tenet in the back of every one part, Colleen indicates vegetarians, vegans, and everybody in among precisely how phytonutrients—the strongest, pigmented antioxidants in the world, present in every thing from pick out fruit and veggies, to grains, legumes, nuts, and seeds—can be expertly included into your nutrients for the best dietary punch.

From the “Color Me Blue” bankruptcy, for instance, you’ll be taken care of to recipes such as:
* Radicchio Fennel Salad with Caper Dressing
* Chilled Blueberry Mango Soup
* Lavender-Roasted crimson Onions
* Eggplant with Dengaku (Sweet Miso) Sauce
* red Plum Pie with collapse Topping

From sensational starters and salads, to filling mains and aspects, to crave-worthy desserts— in each color—each recipe is not only a dinner party to your belly, yet a ceremonial dinner in your eyes as well!

Colleen Patrick-Goudreau, best-selling writer of the enjoyment of Vegan Baking (Fair Winds, Fall 2007) and The Vegan desk (Fair Winds, Spring 2009), is the founding father of Compassionate chefs (compassionatecooks.com), a firm whose project is to empower humans to make proficient foodstuff offerings and to debunk myths approximately veganism. A famous specialist on healthy plant-based delicacies, Colleen has seemed at the meals community and is a columnist for VegNews journal.

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Extra resources for Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great

Example text

YIELd: 2 servings sERVING suGGEsTIONs ANd VARIATIONs Serve the tempeh and sauce over a bed of rice, on a mound of mashed potatoes, or on a bed of sautéed greens. indd 33 33 8/20/10 11:02:10 AM 8/20/10 11:00:2 AM (Text) (RAY) JobN o:08-19659/20751/20773 Title:FW-ColorM e Vegan #175 Dtp:204 Page:33 MAIN dIsHEs Beet Burgers Wheat-free if using quinoa or millet instead of bulgur I had been wanting to replicate a favorite beet burger from a local restaurant for a long time, and I’m totally tickled to have done so with this recipe.

Cover, reduce the heat to low, and cook until the rice is done, 35 to 40 minutes. Add the parsley and stir to combine. Remove from the heat and let stand for a few minutes (with the lid still on). Serve hot. 2% calories from com pa ssi on ate coo ks’ tip s fat); 14g Protein; 60g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 640mg Sodium an • Use Tofurky’s or Field Roast’s Itali the latter ed; -bas tofu is Sausage. The former ious. delic both ’re they is wheat-based, and ole” • To make your own “Cajun” or “Cre (11 g) ns spoo table 2 bine seasoning, com g) (14 ns spoo table 2 er, cayenne pepp n onio g) (10 ns spoo table 1½ paprika, ground hly powder, 2 tablespoons (12 g) fres c garli g) black pepper, 1 tablespoon (9 poon teas 1 l, basi d powder, 2 teaspoons drie e, thym d drie n poo chili powder, ¼ teas poon ¼ teaspoon ground mustard, teas e.

Aine safe cont halfway through the cooking. dIRECTIONs Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with unbleached parchment paper. In a large bowl, combine the grated beets, bulgur, sunflower seeds, sesame seeds, onion, bread crumbs, oil, flour, parsley, garlic, tamari, and cayenne. Add salt to taste. At this point, test if you can create a patty that will stay together. These are definitely softer-type burgers, but you should still be able to form a patty with no problem.

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Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great by Colleen Patrick-Goudreau


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