Download Vegan Planet by Robin Robertson PDF

By Robin Robertson

While it first seemed in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertson’s pioneering ebook performed a number one function within the passage of veganism from culture to mainstream culinary way of life. Its breadth and diversity of beautifully flavorful meals not just gave vegans what they craved, it gave them nutrition they can serve up fortunately to their non-vegan relations and friends.

One decade and greater than 100,000 copies later, this crucial vintage is again in a completely revised version. Vegan cookbooks are large dealers this present day, yet in a thicket of topical and area of interest titles there’s a necessity for a regular cooking bible on which vegan chefs can count. the hot Vegan Planet meets that want handsomely. Robertson’s wide updates disguise things like: the newly elevated diversity of complete grains which are on hand; tremendous vegetables, corresponding to kale and chard, which are becoming more popular; new proof bearing on which cooking oils are healthiest and so much earth-friendly; and new saucing and flavoring principles from the worldwide pantry. all through, there’s the spirit of experience and of culinary creativity that has cemented Robertson’s popularity on the best of the vegan pantheon.

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Remove from skillet with a slotted spoon; stir in basil. In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. To assemble pie, in the bottom of a 9×3-inch springform pan spread 1/2 cup of the pasta sauce. Arrange 3 to 4 of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinachmushroom mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles.

Stir in tiny shells. Spread about 1/2 cup of the pasta sauce in the bottom of a 3-quart rectangular baking dish. Spoon cheese-shell mixture into drained jumbo shells; place stuffed shells in prepared baking dish. Top with the remaining pasta sauce. Bake, covered, for 30 minutes. Uncover and sprinkle with brick cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 10 minutes before serving. Top with fresh basil. , 42 g total fat (25 g sat. , 3 g dietary fiber, 40 g protein.

21 g total fat (10 g sat. , 3 g dietary fiber, 16 g protein. indd 51 8/24/11 10:55 PM hall of fame 52 The buttery maple syrup glaze in this side dish is certain to make converts to the brilliant butternut, one of early autumn’s most flavorful squashes. casserole butternut squash with maple and bourbon prep: 10 minutes bake: 1 hour 15 minutes oven: 350°F makes: 4 servings dish: 3-quart 1 11/2 - to 2-pound butternut squash, halved lengthwise and seeded 1 /4 cup pure maple syrup 1 /4 cup butter 2 tablespoons bourbon, apple juice, or apple cider 1 /2 teaspoon salt 1 2 Preheat oven to 350°F.

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