Italian food is diverse, full of variety and above all designed for enjoyment. But it is also traditionally rich in products of animal origin. Veganissimo translates all the Italian classics into vegan alternatives. You will discover many easy recipes to make, with simple ingredients, some with gluten-free alternatives. Learn how to make Italian vegan cheese, and fresh pasta without eggs. There are also recipes for Antipasti: arancini, pizza-style muffins, artichoke cream with hazelnuts, olive spread, and bruschetta. You will learn how to make tofu ragu, aubergine crumble, tempeh marengo, creamy polenta with mushrooms, seitan osso bucco, and polpetti. Produce home-made egg-free pasta such as lasagne, lemon and almond spaghetti, carbonara, and conchiglioni. Create your own vegan versions of mozzarella, ricotta, and mascarpone. As well as all the wonderful Italian dolce: lemon tiramisù, ice cream, cantucci, pannacotta and amaretti. Every dish is sumptuously photographed showing all your favorite Italian dishes vegan-style.
veganissimo \ve-gan-iss-i-mo\ 1. n : one who is vegan to the highest possible standard 2. adj : the most vegan An Essential New Resource for Those Who Want to Reduce Their “Animal Footprint” Substances obtained from animals are used everywhere—in food and other goods, in the production of food and goods, and (due to advances in biotech and genetic engineering) even in places they’ve never appeared before. Whether you already strive for a 100 percent vegan lifestyle or just want to know what exactly is in the products you buy, this peerless, portable guide puts the power of knowledge at your fingertips. The product of years of exhaustive research by vegan authors Reuben Proctor and Lars Thomsen, Veganissimo A to Z cuts through the vague and often misleading language on labels to reveal the sources, production and uses of over 2,500 ingredients, with: • Detailed A-to-Z entries on animal, vegetable, mineral, synthetic and microbiological substances—and color-coded icons that distinguish them at a glance • Information on animal-derived ingredients that lurk in food and other products—such as diet supplements, medicine, cosmetics, cleaning products, clothes, sporting goods, art supplies and electronics • And guidance on how to interpret label claims and seek more information. With this accessible reference, you’ll have all the information you need to make conscious decisions about a wide range of products and their ingredients.
veganissimo \ve-gan-iss-i-mo\ 1. n : one who is vegan to the highest possible standard 2. adj : the most vegan An Essential New Resource for Those Who Want to Reduce Their “Animal Footprint” Substances obtained from animals are used everywhere—in food and other goods, in the production of food and goods, and (due to advances in biotech and genetic engineering) even in places they’ve never appeared before. Whether you already strive for a 100 percent vegan lifestyle or just want to know what exactly is in the products you buy, this peerless, portable guide puts the power of knowledge at your fingertips. The product of years of exhaustive research by vegan authors Reuben Proctor and Lars Thomsen, Veganissimo A to Z cuts through the vague and often misleading language on labels to reveal the sources, production and uses of over 2,500 ingredients, with: • Detailed A-to-Z entries on animal, vegetable, mineral, synthetic and microbiological substances—and color-coded icons that distinguish them at a glance • Information on animal-derived ingredients that lurk in food and other products—such as diet supplements, medicine, cosmetics, cleaning products, clothes, sporting goods, art supplies and electronics • And guidance on how to interpret label claims and seek more information. With this accessible reference, you’ll have all the information you need to make conscious decisions about a wide range of products and their ingredients.
With more than 120 original recipes, Veganissimo showcases vegan cooking at its most creative, innovative, and delectable, firmly establishing it as a unique cuisine in its own right. Leigh Drew’s clear, step-by-step instructions make preparing vegan food easy and fun, and her distinctive approach to flavor creation—which makes the most of modern techniques and contemporary, ethnic-inspired combinations.
Imagine that the New York Times tomorrow released some amazing news. A health treatment has been discovered that literally cures most forms of heart disease. But not just that. This treatment has a dramatic impact on most of the diseases Westerners face, including cancer, obesity, autoimmune diseases, diabetes, osteoporosis, Alzheimer's, and many many others. And this treatment is so inexpensive to administer that two-thirds of the medical establishment can be shut down as no longer serving any useful function. It's really too much to believe, isn't it? But there's more. This treatment has miraculous implications for the environment. By applying this treatment, we can eliminate the largest source of global warming, and dramatically reduce the waste that is polluting our water supply. We'll also dramatically improve the health and animal population of our oceans and seas. And there's more. By applying this treatment, we'll dramatically increase the supply of arable land, lowering the cost food and allowing us to feed everyone on this planet. Starvation can become a thing of the past. And one last thing. This treatment also has enormous moral implications, allowing us to eliminate almost all of the pain and suffering we are inflicting on the animals, most of which is hidden away from view, but is morally repulsive to anyone exposed to this suffering. Now what if I told you that we don't have to wait for tomorrow's New York Times, that this treatment has been found, and that the amount of scientific data supporting the claims I just made is overwhelming. The "miracle" treatment is simple. It's eating a whole grain, plant-based diet. Skeptical? I'm not surprised. But by the end of this book you'll be exposed to the overwhelming amount of evidence that supports every claim made above. You'll also get to hear the counterarguments made by skeptics and you'll get to decide for yourself whether these claims are true. It's my hope that by the end of this book you'll be convinced and join our movement. You may just save your life and the planet in the bargain. This revolutionary book is Healthy Eating -- Healthy World: Unleashing the Power of Plant-based Nutrition by J. Morris Hicks, and it is the book that finally tackles all compelling reasons for adopting a plant-based diet -- from the environment to solving the world's hunger crisis. Additionally, T. Colin Campbell, acclaimed author of the bestselling book The China Study, provides a riveting foreword to Healthy Eating -- Healthy World. After reading this book, it'll be nearly impossible to ignore the truth: people were not meant to eat animals or animal products, and the time has come to stop.
Taking the reader deep inside of the circus, the zoo, and similar operations, Fear of the Animal Planet provides a window into animal behavior: chimpanzees escape, elephants attack, orcas demand more food, and tigers refuse to perform. Indeed, these animals are rebelling with intent and purpose. They become true heroes and our understanding of them will never be the same.
With 101 original, taste-temping recipes, Greenilicious showcases an array of readily-available green vegetables, while emphasising the many health benefits of eating a wide variety of greens. As an added bonus, all of the recipes in the book make use of whole, fresh ingredients and healthy fats, while minimising sugar and salt. The recipes are also 100% plant-based, demonstrating just how flavourful healthy green cuisine can be, as well as making them suitable for anyone who is lactose intolerant or allergic to dairy products or eggs.
This is more than a cookbook of Japanese cuisine. Malte Härtig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light multi-course menu consisting of 7-10 different courses in a Japanese restaurant. It is a particularly light meal that is strictly vegetarian in accordance with its origin from the Zen philosophy. Particular care is taken in the selection of ingredients and prepared in such a way that their own taste is emphasized. The recipes are accordingly simple, but excellent in combination and taste. The vegetables are prepared according to the seasons from the garden or weekly market, with few ingredients. This cookbook combines local vegetables and fruits, rice and other cereals with Japanese ingredients such as miso, soy sauce, sake, the sweet wine mirin or the soup stock dashi and prepared using Japanese cooking techniques, such as tempura, Japanese-style barbecue way. They are simple and light, nourish body and soul and open up a new perspective on cooking and how we deal with food. The accompanying text illuminates the cultural background of the recipes and tells entertaining stories from the land of the rising sun. When a philosopher and trained chef team up with a gardener and food photographer, you can expect something special.
