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Review:
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The recipes in this book look and sound so good, they'd even appeal to hard core carnivores. But make no mistake, this is a hard core vegan book. The recipes use only all natural, organic, vegetable based ingredients. But the way these simple building blocks are combined make the finished product not only a nourishing meal, but art (trust me, the recipes they gave us for samples are simple, but most in this book are quite sophisticated).
From the executive chef Mark Reinfeld (and underling chefs) at Hawaii's Blossoming Lotus, and the co-founder of Vegan Fusion Cuisine Bo Rinaldi, this collection represents the best of the best in gourmet vegan cooking. Commentary and sidebars throughout stress the connection between making healthful food choices for our body and preserving the health of our planet. An extensive introductory chapter helps readers explore the reasons for going vegan, the importance of living foods, and helps with transitionary diets.
Recipe chapters include: Appetizers, Snacks and Spreads; Soups; Dressings and Sauces; Salads and Sides; Wraps and Sandwiches; breads, Pizza and Pasta; Tempeh, Tofu and Seitan; Casseroles, Grains and Beans; Desserts; Breakfast, Juice and Smoothies; Vegan Natural Food Preparation.
Sample Recipes
See the Related Recipes section below for sample vegan recipes from this book.
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