Whole Food Vegetarian Cookbook : 135 Recipes for Healthy, Unprocessed Food

Embrace eating the way Mother Nature intended—135 whole food vegetarian recipes Vegetarian cooking has never been so nutritious and delicious. The Whole Food Vegetarian Cookbook makes it quick and easy to cook up tons of fresh and tasty meals every day that will boost energy levels and optimize your overall health. From Vegan Sloppy Joes to Vegan Macaroni & Cheese, this complete vegetarian cookbook gives you everything you need to get started, including the holistic health benefits of vegetarian cooking, tips for stocking your pantry, kitchen and prep essentials, and more. Switching to a plant-forward diet and a healthier lifestyle will give you lots of flexibility so you can fit it into your active, everyday schedule. The Whole Food Vegetarian Cookbook includes: 135 Tasty recipes —Discover dozens of delicious vegetarian cookbook delights made with natural, whole-food ingredients. Get cooking —Explore essential information on prep time, cook time, and nutritional information. Expert tips —Learn substitution tricks to make these flavorful meals vegan, gluten-free, and nut-free. Enjoy a refreshing, plant-forward approach to eating that's clean and satisfying with this vegetarian cookbook. Title Page Copyright Page Dedication Contents Introduction Chapter One: Whole Foods & a Plant-Forward Lifestyle Chapter Two: Your Whole Food Kitchen Chapter Three: Staple Recipes & Snacks Fresh Tofu & Soy Milk Homemade Seitan Basic Vegetable Stock Dairy-Free Soft Cheese Non-Dairy Yogurt Nut Milk Butterless Butter Eggless Mayonnaise Mediterranean-Style Hummus Toasted-Pepita Dip Fresh, Chunky Guacamole Charred-Carrot Dip Crispy Cinnamon Chickpeas Quinoa Fritters Power Trail Mix Fruit Leather Baked Vegetable Chips Kale Crisps Chapter Four: Condiments, Sauces & Dressings Flavored Oils Flavored Vinegar Pickled Red Onions Verde Cruda Roasted Tomato Serrano Salsa Pico De Gallo Homemade Ketchup Fruit Mustard Agave-Lime Vinaigrette Apple & Red Chile Chutney Vegan Caesar DressinG Habanero Hot Sauce Pomegranate Vinaigrette Herb Vinaigrette Orange Vinaigrette Thai-Inspired Peanut Sauce Coconut Curry Sauce Chapter Five: Breakfast Avocado Toast Avocados Rancheros Pumpkin Pancakes with Spiced Crema Spicy Tofu Scramble Power Pancakes Almond Yogurt, Fruit & Muesli Parfait Biscuits & Vegetarian Redeye Gravy Peanut Butter Overnight Oats Açai Breakfast Bowl Spinach Crêpes with Black Bean Sauce Sweet Potato & Colorado Bean Hash Maple Whole-Grain Hot Cereal Power Smoothie Vegan Breakfast Sando Cocoa-Chia Waffles Chapter Six: Sandwiches & Handhelds The Better Black Bean Burger Warm Pita with Hummus & Grilled Vegetables PB & J Vegan Ricotta, Peach & Basil Panini Vegan Pulled Pork Sandwiches Tofu Banh Mi Vegan Egg Salad Sando Grilled Mushroom Cheesesteaks The Best BLT Vegan Sloppy Joes Guacamole Grilled Cheese Beet Hummus Toast Plant Meatball Marinara Hero Avocado Milanesa Torta Chapter Seven: Bowls, Salads & Sides Vegan Brussels Sprout Caesar Salad Kale, Frisée & Asparagus Salad with Toasted Pepita Vinaigrette Lentil Salad with Caramelized Shallots & Feta Pear, Arugula & Endive Salad with Candied Walnuts Heirloom Tomato & Watermelon Salad Watercress, Jicama & Orange Salad Fennel, Apple & Celery Salad Black-Eyed Pea & Baby Spinach Salad Grains & Greens Bowl Sweet Potato & Lentil Bowl Vegan Macaroni & Cheese Ancient Grain & Wild Mushroom Pilaf Brussels Sprouts with Chile & Mint Coconut Cauliflower Rice Creamless Creamed Corn Collard Greens with Pickled Apples & Walnuts Gingered Sweet Potato Mash Lemon-Herb Red Quinoa Chapter Eight: Soups & Stews Butternut Squash–Apple Soup with Chile Yogurt & Pepitas Cabbage Soup with Apples & Thyme Carrot, Ginger & Jalapeño Soup Charred-Tomato Gazpacho Green Grape Gazpacho Corn Chowder White Bean & Pasta Soup Butternut Squash & Lentil Chili Chickpea Soup with Black Kale, Harissa & Spiced Yogurt Greek Gigante Bean & Tomato Stew Pistou Soup Mediterranean Tomato & Eggplant Stew Garden Vegetable & Quinoa Soup Veggie Hot Pot Moroccan Mushroom Stew Chapter Nine: Dinner Mains Veggie Meatballs with Tomato Ragout Vegan Spinach & Tofu Enchiladas Spaghetti with Braised Kale, Chile & Lemon Vegan Green Risotto with Broccoli Pumpkin & Cashew Curry Calabacitas Tacos Cabbage & Veggie Lasagna Salt & Pepper Tofu Vegetable Shepherd’s Pie Turkish Eggplant Casserole Carrot Falafel with Zuccanoush Butternut Squash, Black Bean & Grain Chili Moroccan Veggie Tagine with Couscous Jerk Tofu Steaks Green Tea Soba Noodles with Sesame Dipping Sauce Riced Cauliflower & Chickpea Pilaf Caribbean Chard, Sweet Potato & Spicy Peanut Jumble Cauliflower Crust Pizza Vegan Pad Thai Whole Roasted Cauliflower in Herb Salsa Verde Spicy Vegan Sweet Potato Maki with Coconut Rice Zucchini Rolls with Spaghetti Squash & Quinoa Buffalo Cauliflower Steaks Provençal Vegetable Tian Barbecue Tofu Kebabs Chapter Ten: Drinks & Desserts Blackberry Lemonade Apple-Ginger Tea Pomegranate & Celery Agua Fresca Avocado-Coconut Milk Shake Hibiscus-Lemongrass Tea Coconut Horchata Sparkling Parsley Green Tea with Lemon Ice Cubes Chia Limeade Coconut-Cauliflower Rice Pudding Honey-Roasted Figs with Vegan Cheese Baked Whole-Grain Churros with Dark Chocolate Sauce Blackberry-Peach Crisp Easy Fruit Sorbet Avocado-Citrus Sherbet Measurement Conversions Resources References Acknowledgments About the Author