Cooking Vegan

by Vesanto Melina

Overview

Internationally renowned vegan dietitian Vesanto Melina and professional chef Joseph Forest combine their expansive knowledge and experience in this tour de force of nutrition information, tempting recipes, and helpful menus. Nutritious beans and whole grains take center stage, and wholesome fruits and vegetables add zest and zip in this smorgasbord of creative recipes.

Product Details

ISBN-13:	9781570672675
Publisher:	Book Publishing Company, The
Publication date:	01/10/2012
Pages:	224
Product dimensions:	7.00(w) x 9.90(h) x 0.70(d)

About the Author

Vesanto Melina has taught nutrition at the University of British Columbia and at Seattle s Bastyr University. She is coauthor of Dietitians of Canada and the American Dietetic Association s position paper on vegetarian diets and is a consultant to the Government of British Columbia. She is also the co-author of Becoming Raw (Brenda Davis, RD; Rynn Berry.) Joseph Forest is a professional chef with over 25 years of experience working in fine-dining restaurants and hotels, and as a caterer to Hollywood film crews and stars working in Vancouver, Canada. He is a consultant to natural food manufacturers and has made numerous appearances on television and radio in Canada and the United States.

Table of Contents

Acknowledgments vii

A Word Vesanto viii

A Word Chef Joseph ix

Part I Making Sense of Vegan Food Choices

Chapter 1 Vegan Nutrition 1

Chapter 2 Vegan Ingredients 11

Chapter 3 Vegan Cooking 33

Chapter 4 Vegan Food Guide and Menus 43

Part II Recipes

Introduction to the Recipes 60

Chapter 5 Breakfasts and Beverages 63

Chapter 6 Dips, Spreads, Snacks, and Sandwiches 73

Chapter 7 Soups 91

Chapter 8 Salads 105

Chapter 9 Salad Dressings 123

Chapter 10 Entrées 135

Chapter 11 Sauces and Gravies 177

Chapter 12 Side Dishes 189

Chapter 13 Sweet Treats 211

Dietary Reference Intakes for Minerals 240

Dietary Reference Intakes for Vitamins 241

Notes and References 242

Index 243