Vegan: The Cookbook


Price: $33.58
(as of Jun 22,2020 18:45:52 UTC – Details)


The definitive and most comprehensive cookbook of traditional and authentic home cooking vegan dishes from 150 countries around the world."—Vegan Magazine

With nearly 500 vegetable-driven recipes, Vegan: The Cookbook, inspired by cuisines around the work, brings vegan home cooking to new levels of deliciousness.Featuring dishes from countries ranging from Albania to Zambia, it showcases the culinary diversity of vegan cuisine, highlighting regional fruits and vegetables, traditional cooking techniques, and universally delectable flavours. Home cooks will discover sweet and savoury starters, soups, salads, mains, and desserts for all to enjoy, accompanied by straightforward instructions and gorgeous colour photography.



From the Publisher

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Jean-Christian Jury, vegan the cookbook, vegan, vegetarian, phaidonJean-Christian Jury, vegan the cookbook, vegan, vegetarian, phaidon

Jean-Christian Jury is a vegan and raw-food chef from Toulouse, France. In 2008, he opened La Mano Verde in Berlin, Germany, his first vegan restaurant, and received praise from Saveur and Rodale’s Organic Life, and many international publications. He now lives in Los Angeles, California, where he is developing La Mano Verde.

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Salty Caramel Cake (Austria)

Makes 1 (9-inch/23 cm) cake

Preparation time: 20 minutes

Cooking time: 30 minutes, plus 25 minutes cooling

Preheat the oven to 350°F/180°C/Gas Mark 4. Grease a 9-inch (23 cm) round cake pan with vegetable margarine.

Mix the flour, cocoa powder, and baking powder in a bowl. Set aside.

To make the caramel, combine the oil, maple syrup, vanilla extract, almond butter, and salt in a saucepan. Heat over medium heat, stirring constantly, for 6–7 minutes, until the caramel is bubbling and smooth.

Set aside for 10 minutes.

Mix half the almond butter mixture with the flour mixture. Add the almond milk and chocolate and stir to combine. Pour the batter into the prepared cake pan. Drizzle the remaining almond butter mixture over the top. Bake for about 25 minutes or until a skewer inserted in the center of the cake comes out clean. Set aside to cool on a wire rack for 15 minutes before serving.

Ingredients

½ cup (65 g) plus 1 tablespoon wholewheat (wholemeal) flour

6 tablespoons unsweetened cocoa powder – 3 tablespoons dark chocolate chips

2 teaspoons baking powder

3 tablespoons vegetable oil – vegetable margarine, for greasing

3 tablespoons maple syrup – 1 tablespoon vanilla sugar

6 tablespoons almond butter

¼ teaspoon salt

1 cup (240 ml/8 fl oz) almond milk



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