By Colleen Patrick-Goudreau
In colour Me Vegan, writer and vegan extraordinaire Colleen Patrick-Goudreau brings an safe to eat rainbow of plant-based food for your kitchen desk with a hundred and fifty flavorful recipes designed to spice up your healthiness 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 thing from opt for vegatables and fruits, 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 red Onions
* Eggplant with Dengaku (Sweet Miso) Sauce
* crimson Plum Pie with collapse Topping
From sensational starters and salads, to filling mains and facets, to crave-worthy desserts— in each color—each recipe is not only a dinner party to your belly, yet a ceremonial dinner 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 project is to empower humans to make trained nutrition offerings and to debunk myths approximately veganism. A well-known professional on healthy plant-based delicacies, Colleen has seemed at the nutrition community and is a columnist for VegNews journal.
Read 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 info 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 45 10/19/10 3:27:28 PM 8/20/10 11:33:12 AM (Text) (RAY) JobN o:08-19659/20751/20773 Title:FW-ColorM e Vegan 10-C59072 #175 Dtp:204 Page:45 STARTERS ANd SALAdS Citrus Salad Soy-free, wheat-free, oil-free Enjoy this fresh, light, delicious salad any time of the year. 1 bunch curly kale, leaves stripped from rib and finely chopped 2 oranges, peeled with membranes removed and separated into wedges 1 red grapefruit, peeled with membranes removed and separated into wedges 1 small red onion, thinly sliced 1 jalapeño pepper, seeded and minced, or teaspoon crushed red pepper flakes 2 tablespoons (18 g) toasted pine nuts ¼ cup (60 ml) fresh orange juice Juice from 1 lime 1 tablespoon (15 ml) vinegar (apple cider, balsamic, or rice) 2 tablespoons (40 g) agave nectar (or other liquid sweetener) Zest from 1 orange, for garnish dIRECTIONS Add the kale, oranges, grapefruit, onion, jalapeño pepper, and pine nuts to a large bowl and set aside.
Indd 41 41 8/20/10 11:02:40 AM 8/20/10 11:00:3 AM (Text) (RAY) JobN o:08-19659/20751/20773 Title:FW-ColorM e Vegan #175 Dtp:204 Page:41 dEssERTs Strawberry Cream Wheat-free, oil-free This is a simple, versatile, decadent cream perfect as a topping for fruit, pound cake, or dessert waffles. 2 containers (8 ounces, or 225 g) nondairy cream cheese, at room temperature (Tofutti is a good brand) ½ cup (115 g) nondairy sour cream ½ cup (50 g) confectioners' sugar ¾ cup (185 g) puréed fresh strawberries (10 large strawberries) dIRECTIONs In a food processor, process the cream cheese until smooth.
The point is that for human and many nonhuman animals, the nutrients we need are plant-based. The most concentrated source of omega-3 fatty acids is flaxseed, golden or brown. Buy them whole, grind them in a coffee grinder, and store them in the refrigerator or freezer once they’re ground. Consume 1 tablespoon (7 g) ground flaxseed (or ground hemp seeds) each day in your salad, soup, oatmeal, cereal, or fruit smoothie. indd 31 31 10/19/10 3:23:29 PM 8/20/10 11:00:1 AM (Text) (RAY) JobN o:08-19659/20751/20773 Title:FW-ColorM e Vegan 10-C59072 #175 Dtp:204 Page:31 sIdEs Quick Curried Swiss Chard Wheat-free, soy-free I make this pretty frequently, because I always have these ingredients on hand.
Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great by Colleen Patrick-Goudreau