Amy Lanza

Nourishing Vegan Every Day

Simple, Plant-Based Recipes Filled with Color and Flavor

• Gebundenes Buch

Produktbeschreibung

Nourishing Vegan Every Day inspires longtime vegans and the vegan-curious alikeà  with vibrant, flavorful, feel-good recipes.

Produktdetails

• Verlag: Quarto Publishing Group USA Inc
• Seitenzahl: 192
• Erscheinungstermin: 19. Januar 2023
• Englisch
• Abmessung: 260mm x 211mm x 17mm
• Gewicht: 876g
• ISBN-13: 9780760377581
• ISBN-10: 0760377588
• Artikelnr.: 64045089

Autorenporträt

Amy Lanza is the plant-based recipe developer, food and content creator, food stylist, and photographer behind Nourishing Amy. She is passionate about food, health, and happiness and promotes a mindful balance in life; from kale salads to chocolate cake, there is room for it all. She focuses on vibrant, delicious, and easy vegan meals using seasonal and fresh ingredients for everyday healthy living. The word “nourish” embodies Amy’s 360 holistic approach to well-being in which health is not only the foods on our plate, but how we think, how we eat, and how we feel—though good food is the best place to start. Amy’s work has been featured on the front covers of Vegan Life and PlantBased magazines. She has also been included in many other vegan publications such as Thrive.  

Inhaltsangabe

CONTENTS
Introduction 
1
BREAKFAST
Three Nourishing Breakfast Smoothies 
Easy Vegan Overnight Oats (Three Ways) 
Peanut Butter and Raspberry Jam Toaster Pastry 
Spiced Almond Butter Oatmeal with Sticky Apples 
Smashed Peas on Toast with Garlicky Mushrooms 
Peaches-and-Cream Baked Oats 
Cookie-Lover’s Smoothie Bowl 
Chocolate, Peanut Butter, and Banana Breakfast Cookies 
Black Bean and Smashed Avocado Breakfast Burritos 
2
BRUNCH
Cheesy Broccoli Waffles 
Vegan Eggs Benedict with Homemade Hollandaise and Mushroom “Bacon” 
Sweet Potato Carrot Fritters with Avocado Salsa 
Red Pepper and Tofu “Egg” Shakshuka 
Muesli Banana Bread 
No Yeast Sticky Pecan Buns 
Fluffy Oat Blender Pancakes (Three Ways) 
Banana-Caramel French Toast 
Chocolate Chip–Raspberry Waffles 
3
LUNCH
My Favorite Minestrone Soup 
Moroccan-Style Quinoa Salad 
Chickpea Tabbouleh with Lemon Tahini 
Falafel Feast 
Almond Satay Tofu Summer Rolls 
Sweet Potato, Kale, and Sun-Dried Tomato Salad 
Mixed Vegetable Frittata with Roasted New Potatoes 
Crispy Tofu and Roasted Red Pepper Dip Sandwiches 
Tahini, Avocado, and Tomato Pasta Salad with Crunchy Chickpeas 
4
DINNER
Homemade Sweet Potato Gnocchi with Tomatoes and Kale 
Mexican-Style Loaded Sweet Potato Wedges 
Smoky Sweet Potato–Mixed Bean Chili 
How to Build a Nourish Bowl 
Harissa-Roasted Vegetable with Crunchy Chickpeas and Dukkah 
Miso Eggplant, Tofu, and Broccolini Bowls 
Sesame-Chile-Garlic Tofu Noodles 
Cashew-Cauliflower and Spinach Dahl 
Mexican Jackfruit-Stuffed Sweet Potatoes 
Garlicky Roasted Vegetable Basil Pasta 
5
SNACKS
Chocolate Fruit-and-Nut Fudge Cups 
No-Bake Chocolate-Covered Muesli Bars 
Homemade Super Seedy Crackers 
Two-Ingredient Flatbreads 
Cheesy Pesto and Sun-Dried Tomato Rolls 
Blueberry Wagon Wheels 
Easy Vegan Protein Balls (Six Ways) 
Sun-Dried Tomato and Olive Cheese Scones 
Garlic-Herb Cashew Cheese 
6
SWEETS
Fudgy Raspberry Brownies 
Chocolate-Espresso Caramel Slices 
Single-Serve Cookie (Four Ways) 
Orange-Cardamom Layer Cake 
Lemon-Raspberry and Pistachio Loaf Cake 
Banoffee Pie Jars 
Chocolate Chip Cookie Layer Cake 
Strawberries-and-Cream Cheesecake 
Apple-and-Blackberry Crumble Pie 
Salted Caramel–Cookie Dough Ice Cream 
7
CELEBRATIONS
Kale, Pomegranate, and Almond Winter Salad 
Easy Vegan Cheesy Scalloped Potatoes 
Celebrations Sharing Snack Board 
Filo Pastry Parcels with Mushroom Gravy 
Nut Roast with Maple-Pecan Sprouts and Cranberry Sauce 
Garlic-Tahini Whole Roasted Cauliflower 
Pumpkin Spice Layer Cake 
Gingerbread Layer Cake with Gingerbread Cookies 
Red Velvet Cupcakes with Chocolate-Vanilla Swirl Buttercream 
Resources 
Acknowledgments 
Food Photography 
About the Author 
Index