The 30-Minute Vegan's Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain . . . and Beyond
352
The 30-Minute Vegan's Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain . . . and Beyond
352Paperback
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Overview
A Culinary Tour de Force of Europe's Most Treasured Dishes
Are you looking for delicious and healthy cuisine that can fit into your busy lifestyle? Do you long for the robust flavors of Italy, France, Spain, or Greece but haven't found tasty animal-free recipes? Look no further! The 30-Minute Vegan is where the Joie de vivre meets la dolce vita to satisfy even the most discriminating palates. Award-winning author and chef Mark Reinfeld tackles the meaty fare that is European cuisine, offering inspired plant-based versions of everything from manicotti to French onion soup, moussaka to "notwurst." Including key pantry ingredients (with a special section on herbs), raw and gluten-free options (virtually all of the recipes are gluten-free), and suggestions for wine and beer pairings, Taste of Europe is a revolutionary cookbook that will help you to recreate all of your favorite classic European dishes in 30 minutes or less.
The book consists of seven sections:
1. Italy with recipes including Fire Roasted Minestrone, Fettucini Alfredo, Tofu Scallopini, Gnocci, Manicotti, and Vegan Gelato.
2. Francewith recipes including French Onion Soup, Quiche Monet, Seitan Bourguignon, and Chocolate Hazelnut Crepes.
3. Spain and Portugal with recipes including Gazpacho, Empanadas, Artichoke Heart and Saffron Paella, Tempeh Romesco, Almond Brittle, and Horchatta.
4. United Kingdom and Ireland with recipes including Irish Stew, Scottish Crumpets, Yorkshire Pudding, Vegetable Pot Pie and Currant Scones.
5. Greece with recipes including Stuffed Grape Leaves, Tzatziki, Moussaka, Spanikopita, and Baklava.
6. Germany with recipes including Beer Soup, Vegan Schnitzel, Tempeh Sauerbraten, Apple Strudel, and Black Forest Parfait.
7. Europe Fusion with an assortment of recipes from Poland, Iceland, Hungary, Romania, Finland, Czechoslovakia, Switzerland and more!
Product Details
| ISBN-13: | 9780738214337 |
|---|---|
| Publisher: | Hachette Books |
| Publication date: | 09/04/2012 |
| Pages: | 352 |
| Sales rank: | 855,416 |
| Product dimensions: | 7.02(w) x 8.98(h) x 0.90(d) |
About the Author
Table of Contents
Welcome: Prepare to Rock Your World with the Tastes of Europe! xiii
How to Use This Book xix
European Herbs and Spiced by contributing chef Jennifer Murray xxvii
Wild Mushrooms by contributing chef Colin Patterson xxxv
Vegan Wine and Beer Pairing by contributing chef Patrick Bremser xxxix
Part 1 Italy 1
Bruschetta 4
White Bean Dip 6
Caponata 7
Fire-Roasted Minestrone 9
Creamy Florentine Soup 11
Tuscan White Bean Soup 12
Radicchio and Endive with Shaved Fennel and Italian Vinaigrette 13
Gnocchi 15
Raw Ravioli with Sun-Dried Tomato Sauce 16
Spinach Polenta 18
Broccoli Rabe with Garlic and Red Pepper 19
Orzo with Roasted Zucchini 20
Angel Hair with Roasted Garlic and Arugula 21
Penne Pasta with Toasted Walnut Pesto and Cherry Tomatoes 22
Linguine with Clam-Free Sauce 23
Pasta Primavera with Alder-Smoked Tofu 24
Fettuccine Alfredo 26
Manicotti 27
Pesto Pizza 28
Buono Appetito Pesto Risotto 30
Tofu Cacciatore 32
Tempeh Neatballs 34
Roasted Tomato and Garlic Sauce 35
Tofu Scaloppine 37
Eggplant Parmesan Stacks 38
Lemon Tempeh with Creamy Asparagus Sauce 40
Frittata with Artichoke Hearts and Sun-Dried Tomatoes 42
Strawberry Rose Granita 43
Orange Anise Biscotti Bites 44
Vegan Gelato 45
Baked Walnut Fig Crumble 47
Tiramisu Parfait 48
Espresso Smoothie 49
Quicker and Easier-Italian Spice Mix 51
Quicker and Easier-Balsamic Reduction 51
Part 2 France 55
Faux Gras 57
Snail-Free Escargot (or EscarNo) 59
French Onion Soup 60
Creamy Roasted Chestnut Soup 62
French Lentil Soup with Thyme 64
Vegan Bouillabaisse 65
Provencal Vegetable Salad 67
Pommes Frites 68
Green Beans with Beurre Blanc 69
Celeriac with Morel Mushroom Sauce 70
Asparagus Hollandaise 72
Grilled Portobello Mushrooms with Béarnaise Sauce 73
Roasted Squash with Truffle Cream Sauce 74
Buckwheat Galettes with Tarragon Cream 76
Rice Pilaf with Fennel and Saffron 78
Braised Tempeh with Herbes de Provence 80
Rainbow Steamed Vegetables with Spicy Béchamel Sauce 81
Tofu "Scallops" with Saffron Herb Butter 82
Kermit's Relief (Faux Frog's Legs) with Shallots and Garlic 83
Seitan Bourguignon 84
Quiche Monet 85
Scrambled Tofu with Chives and Wild Mushrooms 86
Chocolate Hazelnut Crepes 87
Lavender-Infused Cocoa-Dusted Truffles 89
Raw Pear Tart with Cashew Cream and Fresh Berries 90
Chocolate Mousse 92
Quicker and Easier-Herbes de Provence 94
Quicker and Easier-Garlic Herb Aioli 95
Quicker and Easier-Crème Fraîche 96
Part 3 Spain, and Portugal 99
Stuffed Mushrooms with Corn and Saffron 101
Gazpacho 102
Ajo Blanco 103
Portuguese Feijoada 104
Apple Hazelnut Salad with Shaved Fennel 105
Babe's Bocadillos 106
Empanadas 107
Escalavida Grilled Vegetables 108
White Beans with Mushrooms and Sherry 109
Chickpeas and Roasted Garlic 110
Spanish Rice 111
Artichoke Heart and Saffron Paella 112
Paprika Tofu 113
Tempeh Romesco 114
Spanish Omelet 116
Chocolate-Stuffed Figs 117
Almond Brittle 118
Portuguese Sweet Rice (Arroz Doce) 119
Vegan Flan 121
Horchata 123
Quicker and Easier-Herb-Marinated Olives 124
Quicker and Easier-Virgin Sangria 124
Part 4 United Kingdom and Ireland 127
Creamy Parsnip and Roasted Jerusalem Artichoke Soup 129
Irish Stew 130
Watercress with Raspberry Vinaigrette 131
Raw Kale Salad with Cranberries and Walnuts 132
Glazed Roasted Root Vegetables 133
Baked Onion and Tomato with Dill 134
Parsnip Colcannon 135
Champ with Crispy Onions 136
Scottish Crumpets 137
Yorkshire Pudding 138
Irish Soda Bread 139
Welsh Rarebit 140
Grilled Tofu with Horseradish Sauce 141
Vegetable Potpie 143
Shepherdess's Pie 145
Bangers and Mash 147
Scottish Oatcakes 149
Currant Scones 150
English Custard 151
Ginger Brew 153
Quicker and Easier-Beanie Toast 154
Quicker and Easier-Pea Puree 154
Quicker and Easier-Jacket Potatoes 155
Part 5 Greece 157
Stuffed Grape Leaves (Dolmas) 159
Creamy Chickpea Soup (Revithia) 160
Red Lentil Soup (Fakes) 161
Tzatziki 162
Cucumber "Feta" Salad 163
Lima Bean and Beet Salad 164
Fava Beans with Parsley, Oregano, and Thyme 165
Bulgur Pilaf with Currants 167
Spinach Leek Rice (Prassorizo) 169
Rice-Stuffed Vegetables (Gemista) 170
Gyros 172
Spanikopita Triangles 173
Moussaka 175
Greek Halvah 177
Baklava Roulade 179
Quicker and Easier-Mediterranean Steamed Greens (Horta) 181
Quicker and Easier-Cabbage Salad (Lachanosalata) 182
Quicker and Easier-Yiaourti me Meli 182
Quicker and Easier-Louisa Tea 182
Part 6 Germany 185
Beer Soup 187
Toasted Hazelnut Vinaigrette 188
Beer-Braised Greens 189
Brussels Sprouts and Red Cabbage 190
Roasted White Asparagus with Nutmeg Cream Sauce 192
German Potato Salad 194
Spaetzle Noodles 195
Baked Vegan Schnitzel 196
Notwurst (Vegan Bratwurst) 197
Tempeh Sauerbraten 198
Stuffed Apples (Bratapfeln) 200
Bread Pudding with Chocolate Sauce 201
Apple Strudel 203
Black Forest Parfait 205
Six-Herb Botanical Juice 207
Quicker and Easier-Cabbage Salad with Pink Pepper 209
Quicker and Easier-Rote Grütze Red Berry Pudding 209
Part 7 Europe Fusion 211
Baked Potato Latkes 213
Potato Pierogi 215
Borscht 217
Polish Kielbasa Soup 218
Coleslaw 219
Icelandic Red Cabbage 220
Transylvanian Roasted Eggplant-Stuffed Tomatoes 221
Dutch Stamppot 222
Kasha Varnishkes 223
Hungarian Goulash 225
Stuffed Cabbage 227
Mediterranean Pistachio-Crusted Tofu 229
Saffron Quinoa Pilaf 231
Tempeh Stroganoff 233
Romanian Mamaliga 234
Blueberry Blintzes 235
Finnish Aland Pancakes 237
Czechoslovakian Fruit Dumplings (Ovocne Knedliky) 238
Swedish Thumbprint Cookies (Rosenmunnar) 239
Swiss Chocolate Fondue 240
Amsterdam Mintade 241
Mediterranean Green Smoothie 242
Mediterranean Hot Sauce 243
Quicker and Easier-Charoset 244
Quicker and Easier-Norwegian Cucumber Salad 244
Appendixes
Appendix A The Taste of Europe Pantry 245
Convention Chart 248
Appendix B Preparation Basics 249
Appendix C Supplemental Information 265
Appendix D Additional Resources 275
Contributor Bios 279
Acknowledgments 281
About the Author 283
Index 285
What People are Saying About This
Colleen Patrick-Goudreau, bestselling author of The Joy of Vegan Baking and The 30-Day Vegan Challenge
"From one compassionate recipe to the next, this globetrotting culinary tourdeliciously melds the flavors and aromas of the Old World with modern vegan sensibilities."
Lindsay S. Nixon, author of The Happy Herbivore Cookbook, Everyday Happy Herbivore and Happy Herbivore Abroad
“Any European delicacy or tradition you thought you couldn't have as a vegan, now you can! Mark has beautifully captured all the taste of Europe with fresh, fast and healthy recipes!”
Brendan Brazier, author of Thrive Foods
"These quick and tasty recipes are ideal for anyone who wants to transition to a vegan diet...without knowing it!"
Dreena Burton, author of Let Them Eat Vegan and eat, drink & be vegan
“Mark Reinfeld delivers cookery brilliance in Taste of Europe. With culinary finesse, he elevates traditional European dishes to plant-based prestige! Now you can savor delicacies from Spain, Germany, Italy, France—and more—in the comfort of your own vegan kitchen. Mark, you had me at ‘Vegan Gelato’!”
Julie Hasson, author of Vegan Diner and The Complete Book of Pies
“The 30 Minute Vegan’s Taste of Europe is jam-packed full of vibrant, delicious, healthful recipes that are better than a trip to Europe! This book is a must-have for every kitchen.”
Julieanna Hever, MS, RD, CPT, Plant-Based Dietitian and author of The Complete Idiot's Guide to Plant-Based Nutrition
“This tasty culinary expedition provides a perfect combination of exotic and familiar dishes to enthrall any curious cook. I am eternally grateful to Mark Reinfeld for veganizing these exquisite traditional recipes so we may enjoy them while sustaining a healthful and compassionate diet.”
Jack Norris, Registered Dietitian, coauthor of Vegan for Life
“With Mark Reinfeld’s guidance, anyone can produce impressive and delicious vegan meals. Sure to become a classic of healthy and humane cuisine, Taste of Europe is packed with easy recipes that will appeal to vegans and meat-eaters alike."
Virginia Messina, MPH, RD, vegan dietitian, coauthor of Vegan for Life
“Mark Reinfeld takes compassionate cooking to a new level with these incredible recipes. Taste of Europe makes vegan meals accessible to everyone—and is the perfect cookbook for when you want to impress your meat-eating friends."
CookbookMan.com, 9/26/12“The once sparse space of vegan cookbooks is starting to fill up fast. The 30 Minute Vegan’s Taste of Europe fills the vegan international cuisine void nicely.”
Tucson Citizen, 10/5/12“A delightful cookbook which will appeal to not just vegans but also those who are gluten-intolerant.”
Victoria Moran, author of Main Street Vegan and director, Main Street Vegan Academy, Oct 2, 2012
"The classic dishes of Europe used to seem 'above and beyond' either my culinary talents or the parameters of plant-based fare, but The 30-Minute Vegan's Taste of Europe changes all that. Mark Reinfeld has created a culinary treasure trove, even masterfully veganizing the scones I learned to love as a student in England. Imagine it: tea time, with no compromises."
Vegetarian Times magazine
“One of the top five cookbooks of 2012”
One of theVegetarian Times’s Top Five Cookbooks of 2012
Portland Book Review, December-February 2012“A nice addition to any vegan kitchen shelf collection.”
PrestigeduMonde.com, 12/17/12“Part cookbook, part travel log, all interesting…If you are looking for delicious, animal-free meals that fit one’s modern 9-5 schedule, this is the cooking bible you’ve been waiting for.”
Curled Up with a Good Book“Overall Reinfeld’s book offers a large variety of relatively easy-to-follow recipes with a European flair. Recommended.”
REAL (Responsible Eating and Living), Favorite Cookbooks of 2012“Europe is renowned for creative cuisine and this cookbook brings us some of the best European classic recipes, made vegan.”
Wellsphere.com, 1/9/13“From the sunny dishes of Spain and Portugal to the hearty dishes of Germany and Hungary, Mark Reinfeld has given us a delicious way to create an at-home culinary tour of Europe…You won’t run out of inspiration with these recipes!”