Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic

 

Whether we find ourselves living large or small, everyday or exotic, there are countless opportunities to come to the table.–From the introductionIn Cook, Eat, Thrive, Joy Tienzo encourages you to savor the cooking process while crafting distinctive meals from fresh, flavorful ingredients. Enjoy comfortable favorites. Broaden your culinary horizons with internationally-inspired dishes. Share with friends and family, and create cuisine that allows people, animals, and the environment to fully thrive.Cook, Eat, Thrive features dishes from both the everyday and the exotic, including:• Buttermilk Biscuits with Southern Style Gravy
• Earl Grey Carrot Muffins
• Orange Cream Green Smoothie
• Palm Heart Ceviche
• Barbecue Ranch Salad
• Riz et Pois Rouges
• Raspberry Chévre Salad with Champagne Vinaigrette
• Samosa Soup
• Tarte aux Poireaux et Pommes de Terre
• Mofongo with Cilantro Lime Gremolata
• Ras el Hanout Roasted Beets
• Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise
• Lavender Rice Pudding Brulee with Blueberries
• Peanut Butter Shortbread with Concord Grape SorbetInside, you’ll also find:

• An extensive equipment and ingredients listing
• Basics like seitan, non-dairy milks, grains, frozen desserts, and salad dressing
• Menus for occasions, from Caribbean-inspired garden parties to vegan weddings
• Practical symbols to let you know if recipes are raw, low fat, soy-free, wheat-free, approachable for non-vegans, and quick fix

What people are saying:

“Gives vegans the option of choosing exotic and extraordinary recipes for special dinner preparations or simpler yet imaginative creations for day-to-day meal planning. Whether you’re looking for everyday vegan fare or exquisite vegan dining, Tienzo serves it up with culinary flair!” —Dreena Burton, author, Eat, Drink, & Be Vegan

 

“Every time I look at glossy food photography, I think of Joy’s cookbook and how she’s already managed a stellar vegan version of it. Veganism discovers its abundance in here.” —Dino Sarma, author, Alternative Vegan

 

 

Cook, Eat, Thrive Book

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