Color me vegan : maximize your nutrient intake and optimize your health by eating antioxidant-rich, fiber-packed, color-intense meals that taste great

"With __Color Me Vegan__, Colleen Patrick-Goudreau takes veganism to a whole new level. This is exactly what people need to eat more compassionately, experience superior health, and enjoy out-of-this-world flavors. Get ready to taste the real rainbow!"—Rory Freedman, author of the #1 __New York Times__ bestseller __Skinny Bitch__ "In __Color Me Vegan__, Colleen Patrick-Goudreau makes assembling balanced meals as easy as painting by numbers. With the publication of her third book, Patrick-Goudreau remains one of the most endearing and innovative vegan chefs."—Bryant Terry, author of __Vegan Soul Kitchen__ "Taking 'nutrient-dense' to a whole new level, __Color Me Vegan__ provides a mouthwatering palette of simple but delectable recipes. We should make a point to eat the rainbow, and this book is the pot of gold at the end that is sure to brighten any diet!"—Dr. Michael Greger, Director of Public Health at the Humane Society of the United States **Eat by color for more flavorful meals and extraordinary health!** In __Color Me Vegan__, author and vegan extraordinaire Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate. With color as the guiding principle behind each section, Colleen shows vegetarians, vegans, and everyone in between exactly how phytonutrients—the most powerful, pigmented antioxidants on earth, found in everything from select fruits and vegetables, to grains, legumes, nuts, and seeds—can be expertly incorporated into your meals for the greatest nutritional punch. From the “Color Me Blue” chapter, for example, you’ll be treated to recipes such as: —Radicchio Fennel Salad with Caper Dressing —Chilled Blueberry Mango Soup —Lavender-Roasted Purple Onions —Eggplant with Dengaku (Sweet Miso) Sauce —Purple Plum Pie with Crumble Topping From sensational starters and salads, to filling mains and sides, to crave-worthy desserts—in every color—each recipe is not just a feast for your stomach, but a feast for your eyes as well! Check out more about the book at http://www.colormevegan.com.

"With Color Me Vegan, Colleen Patrick-Goudreau takes veganism to a whole new level. This is exactly what people need to eat more compassionately, experience superior health, and enjoy out-of-this-world flavors. Get ready to taste the real rainbow!"—Rory Freedman, author of the #1 New York Times bestseller Skinny Bitch

"In Color Me Vegan, Colleen Patrick-Goudreau makes assembling balanced meals as easy as painting by numbers. With the publication of her third book, Patrick-Goudreau remains one of the most endearing and innovative vegan chefs."—Bryant Terry, author of Vegan Soul Kitchen

"Taking 'nutrient-dense' to a whole new level, Color Me Vegan provides a mouthwatering palette of simple but delectable recipes. We should make a point to eat the rainbow, and this book is the pot of gold at the end that is sure to brighten any diet!"—Dr. Michael Greger, Director of Public Health at the Humane Society of the United States

Eat by color for more flavorful meals and extraordinary health!

In Color Me Vegan, author and vegan extraordinaire Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate.

With color as the guiding principle behind each section, Colleen shows vegetarians, vegans, and everyone in between exactly how phytonutrients—the most powerful, pigmented antioxidants on earth, found in everything from select fruits and vegetables, to grains, legumes, nuts, and seeds—can be expertly incorporated into your meals for the greatest nutritional punch.

From the “Color Me Blue” chapter, for example, you’ll be treated to recipes such as:

—Radicchio Fennel Salad with Caper Dressing

—Chilled Blueberry Mango Soup

—Lavender-Roasted Purple Onions

—Eggplant with Dengaku (Sweet Miso) Sauce

—Purple Plum Pie with Crumble Topping

From sensational starters and salads, to filling mains and sides, to crave-worthy desserts—in every color—each recipe is not just a feast for your stomach, but a feast for your eyes as well! Check out more about the book at colormevegan.com.

robert Krause Received Training At The Culinary Institute At Hyde Park, New York. He Has Been An Entrepreneur In The Food World For Over 20 Years, Creating Menus And Executing Food Preparation For Catered Events, Informal Sandwich Shops, And Upscale Gourmet Dining. His Restaurants Have Been Featured In “the Kansas City Star” And Listed As A #11 In The 2008 Food & Wine “100 Tastes To Try” Issue. He Operates Two Restaurants Where He Lives In Lawrence, Kansas With His Wife Molly And Their Three Daughters.

molly Krause Graduated From The University Of Kansas. She Trained For Pastry Work Under Her Husband Robert, Is The Executive Pastry Chef For Their Restaurants, And Teaches Cooking Classes. She And Robert Travel Frequently With Their Family, Cooking For Clients In California, New York, And Europe.

publishers Weekly

this Husband And Wife Debut Is An Extraordinary Guide For Cooks Interested In Broadening Their Horizons And Expanding Their Palates. Over Seven Chapters, The Restaurateurs Show How Three Key Ingredients Can Work In Concert To Create A Memorable And Unique Dish. Cooks Of All Skill Levels Will Get Plenty Of Mileage From Over 100 Recipes Ranging From The Criminally Easy (jack And Coke Ice Cream) To The Time-intensive, Like Duck Prosciutto Salad (the Duck Needs To Hang In A Refrigerator For Two Weeks Before Serving). Some, Like Beyond Oysters Rockefeller Come Together Quickly And Can Even Be Used In Other Dishes, While Others, Such As Foie Gras-stuffed Pumpkin With Truffled Toast Are Center Stage Affairs. Patient, Comprehensive Instructions (molly Krause Also Teaches Cooking) Ensure That First-timers Attempting Chocolate Souffle With Kahlua-chocolate Sauce And Whipped Cream Or Tea-and-lime Cured Salmon Have The Confidence And Guidance To Achieve Good Results. Though Some Dishes, Like Marrow Jam, Made From Roasted Bone Marrow, Citrus Zest, Garlic, And Parsley, Might Not Make It To Many Tables, There Are Plenty Of Must-try Dishes And Updated Classics That Will. (oct.)

In Color Me Vegan , author and vegan extraordinaire Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate. With color as the guiding principle behind each section, Colleen shows vegetarians, vegans, and everyone in between exactly how phytonutrientsthe most powerful, pigmented antioxidants on earth, found in everything from select fruits and vegetables, to grains, legumes, nuts, and seedscan be expertly incorporated into your meals for the greatest nutritional punch. From the Color Me Blue chapter, for example, youll be treated to recipes such as: Radicchio Fennel Salad with Caper Dressing Chilled Blueberry Mango Soup Lavender-Roasted Purple Onions Eggplant with Dengaku (Sweet Miso) Sauce Purple Plum Pie with Crumble Topping From sensational starters and salads, to filling mains and sides, to crave-worthy desserts in every coloreach recipe is not just a feast for your stomach, but a feast for your eyes as well! Colleen Patrick-Goudreau, best-selling author of The Joy of Vegan Baking (Fair Winds, Fall 2007) and The Vegan Table (Fair Winds, Spring 2009), is the founder of Compassionate Cooks (compassionatecooks.com), an organization whose mission is to empower people to make informed food choices and to debunk myths about veganism. A recognized expert on healthful plant-based cuisine, Colleen has appeared on the Food Network and is a columnist for VegNews magazine. In Color Me Vegan , author and vegan extraordinaire Colleen Patrick-Goudreau brings an edible rainbow of plant-based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate. With color as the guiding principle behind each section, Colleen shows vegetarians, vegans, and everyone in between exactly how phytonutrients?the most powerful, pigmented antioxidants on earth, found in everything from select fruits and vegetables, to grains, legumes, nuts, and seeds?can be expertly incorporated into your meals for the greatest nutritional punch. From the "Color Me Blue" chapter, for example, you'll be treated to recipes such as: Radicchio Fennel Salad with Caper Dressing Chilled Blueberry Mango Soup Lavender-Roasted Purple Onions Eggplant with Dengaku (Sweet Miso) Sauce Purple Plum Pie with Crumble Topping From sensational starters and salads, to filling mains and sides, to crave-worthy desserts? in every color ?each recipe is not just a feast for your stomach, but a feast for your eyes as well! The Cook's Book of Intense Flavors is an indispensable guide to exotic and decadent flavor combinations for the advanced chef. Filled with more than 100 extraordinary combinations, The Cook's Book of Intense Flavors will make you rethink the way you approach food and each exotic flavor is accompanied by an inspired recipe as an example of how to use it. And unlike other flavor references, this book offers a recipe for each combination so you know exactly how to use what you learn. You'll learn how to cook more innovatively by adding an unexpected note such chili to a traditional flavor combination such as pineapple and mango. You'll cook more intuitively by learning which flavors work together and how to balance different flavor profiles such as sweet, sour, savory, and spicy. You'll get more excitement from cooking as you taste how flavors evolve during the cooking process. Most importantly, you'll get more pleasure out of the flavors and ingredients you use every day. In Color Me Vegan, author and vegan extraordinaire Colleen Patrick Goudreau brings an edible rainbow of plant based cuisine to your kitchen table with 150 flavorful recipes designed to boost your health and perk up your palate. Accessible flavor combinations help take cooking to the next level, as each recipe highlights three flavors and includes cooking techniques for optimal flavor and seasonality.