By Colleen Patrick-Goudreau
In colour Me Vegan, writer and vegan extraordinaire Colleen Patrick-Goudreau brings an fit for human consumption rainbow of plant-based food in your kitchen desk with one hundred fifty flavorful recipes designed to spice up your future health and perk up your palate.
With colour because the tenet in the back of every one part, Colleen indicates vegetarians, vegans, and everybody in among precisely how phytonutrients—the strongest, pigmented antioxidants in the world, present in every little thing from decide upon fruit and veggies, to grains, legumes, nuts, and seeds—can be expertly integrated into your foodstuff for the best dietary punch.
From the “Color Me Blue” bankruptcy, for instance, you’ll be handled to recipes such as:
* Radicchio Fennel Salad with Caper Dressing
* Chilled Blueberry Mango Soup
* Lavender-Roasted crimson Onions
* Eggplant with Dengaku (Sweet Miso) Sauce
* pink Plum Pie with collapse Topping
From sensational starters and salads, to filling mains and aspects, to crave-worthy desserts— in each color—each recipe is not only a dinner party to your belly, yet a banquet in your eyes as well!
Colleen Patrick-Goudreau, best-selling writer of the enjoyment of Vegan Baking (Fair Winds, Fall 2007) and The Vegan desk (Fair Winds, Spring 2009), is the founding father of Compassionate chefs (compassionatecooks.com), a company whose venture is to empower humans to make proficient meals offerings and to debunk myths approximately veganism. A well-known specialist on healthy plant-based delicacies, Colleen has seemed at the foodstuff community and is a columnist for VegNews journal.
Read Online or Download Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great PDF
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Extra resources for Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great
Indd 177 10/30/10 10:04:22 AM 8/20/10 7:42:08 PM (RAY) JobN o:08-19659/20751/20773 Title:FW-ColorM e Vegan 10-C59099 #175 Dtp:204 Page:177 sIdEs Roasted Fennel Wheat-free, soy-free ordinarily, fennel tastes like a go of celery, cabbage, and licorice. Roasting, even if, deepens the flavour from the caramelizing. upload the attractive Carrot Purée (page 56), and you’ve bought an outstanding appetizer or facet dish of candy and savory flavors. four fennel bulbs 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) balsamic vinegar salt and freshly floor pepper, to style instructions Preheat the oven to 400°F (200°C, or fuel mark 6). bring to a halt the stems of the fennel, slice the fennel in part lengthwise, position the lower part down, and reduce into ½-inch (1. three cm) slices. Toss on a baking sheet with adequate olive oil and balsamic vinegar to coat and sprinkle with salt and pepper. unfold frivolously at the baking sheet. Roast for 25 to half-hour until eventually gentle, turning the slices after approximately quarter-hour. YIELd: sixteen servings did you kno w? sERVING feedback ANd adaptations el that's Anethole is the phytonutrient in fenn taste ristic acte char the for ble onsi principally resp ice. licor and perfume of fennel, anise, and to have d foun been has it , that than e Mor tory, and powerful antibacterial, anti-inflamma potent an additionally anticancer houses. it really is oes. repellent opposed to mosquit • upload a dollop of Carrot Purée (see web page fifty six) to every roasted slice and function an aspect dish or an appetizer. • known as finnochio in Italian, fennel is scrumptious uncooked in salads, puréed in soups, or roasted with a drizzle of olive oil, salt, and pepper. in keeping with sERVING: 22 energy; 2g fats (66. 6% energy from fat); hint Protein; 2g Carbohydrate; 1g nutritional Fiber; 0mg ldl cholesterol; 11mg Sodium 178 colour ME VEG AN 162-189_20773. indd 178 162-189_20773. indd 178 8/20/10 7:44:15 PM 8/20/10 7:42:08 PM (Text) (RAY) JobN o:08-19659/20751/20773 Title:FW-ColorM e Vegan #175 Dtp:204 Page:178 Vegan e:178 major dIsHEs Lemony Pan-Fried Chickpeas with Chard Soy-free, wheat-free Frankly, you should use any leafy eco-friendly veggie you decide, yet i locate the chard pairs really good with chickpeas. 1 tablespoon (15 ml) olive oil 1 small yellow onion, diced 1 can (15 oz., or 420 g) cooked chickpeas 1 bunch swiss chard, chopped 1 small lemon ½ teaspoon salt, or to flavor Freshly flooring pepper, to style did you kno w? 1 cup (240 g) There are 15 grams of protein in of cooked chickpeas. instructions warmth the olive oil in a wide sauté pan over mediumhigh warmth. upload the onion and prepare dinner for five mins, or until eventually it starts to show translucent. upload the chickpeas and sauté till they start to show golden brown, approximately 10 mins. Stir within the chard and prepare dinner until eventually it starts off to lessen down and develop into gentle, five to 7 mins. utilizing a microplane or lemon zester, zest the lemon sooner than you narrow it and upload it to the pan. reduce the lemon in part and squeeze within the juice of 1 part (be guaranteed to keep away from including the pits). Stir to mix and flavor. upload salt and pepper and extra lemon juice, if wanted, and stir once again to mix.