Roberto’s New Vegan Cooking : 125 Easy, Delicious and Real Food Recipes. / Roberto Martin. Published by Da Capo Lifelong, 2015.
People who love to cook are good friends to be around. You want to be like that person who loves to cook, creating luscious meals with ease. But you just can’t quite manage to have that motivation every time, especially not every time you walk into your kitchen, hungry for something to eat.
Roberto’s New Vegan Cooking is about to change all that. With humor and lots of smiles, his New Vegan Cookbook inspires you to be adventurous in your kitchen. Before you fill your pantry, your fridge, before you approach your stovetop or oven, before you flip the buttons on that shiny new mixer of yours, see what you can accomplish, whole-food style with this cookbook. Because the combination of a good recipe and the right advice can really make or break your menu.
It’s not just lovely photographs that put your taste-buds on alert. You need to be convinced that the sauce will turn a plain dish into a knock-out dish, so as not to underwhelm your taste buds or your guests or your family. With the help of expert guidance in Roberto’s New Vegan Cookbook, the sorts of dishes you would never attempt on your own suddenly become possible. You can cook vegan with perfection because Roberto talks you through baking your own breakfast treats. There are fruity smoothie recipes, high-fiber muffins, and flaky croissants. And for lunch there are vegan burgers, tacos, and quiches. And to broaden your international repertoire his dishes include Asian, Italian and Mexican soups and superfood salads.
With Roberto’s approach, you can have it all deliciously, utilizing whole foods and incorporating the flavors of Mexican cuisine. If you’re prepared to follow directions and use recommended ingredients, even difficult, old favorites become accessible in your kitchen.
At the very beginning, Roberto’s basics of whole food vegan cuisine provides recipes for sauces, such as Fresh Ketchup, Salsas, and Pickles; then proceeds all the way to desserts through soup, salad, greens, stews. Your palette is now flush with newer vegetables: daikon radish, celeriac, and gobo; you experiment with roots and also add fennel, arugula and kale. But the specialties are the sauces, and such comfort food and/or kid-friendly recipes as his Sweet and Spicey Baked Beans, not to mention almond-tofu ricotta to use in place of cheese in Spinach-Mushroom Enchiladas. With them your repertoire becomes elegant and expanded.
Each recipe is preceded by a description, and each recipe is given in basic terms so that while you may be attempting a cassoulet or flaky croissants, your success is assured with Roberto’s expert advice. His enthusiasm is fresh and palpable and the wholesome-ness of fresh food, appealing and achievable for the home cook.
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