ISBN: 9781510771086
Editorial: Skyhorse
Autor: Rodríguez, Toni
Año de edición: 2022
N° Paginas: 176
Tipo de pasta: Pasta blanda
Descripción: 100 Recipes for Scrumptious Plant-Based Burgers, Buns, and Condiments!Spanish chef Toni Rodríguez makes cooking vegan simple and eating vegan delicious! Eating vegan is a conscientious choice that enables people to care not just for their appetites but for their overall health, ethical beliefs, and ecological responsibility. For those with special dietary needs or weight-control concerns, veganism offers a delicious alternative diet of grains, fruits, vegetables, legumes, and other plant-based proteins.Here, Rodríguez presents a collection of recipes for tasty vegan burgers that will leave you satisfied without guilt. Also included are recipes for delectable sauces, savory burger buns and sides, and even luscious desserts. Eating healthy and ethically never tasted so good! Fire up the grill and get ready to sink your teeth into these amazing recipes, including:Vegan chorizo burger Black olive burger Quinoa, lentil, dill, and arugula burger Rosemary burger buns Sweet potato fries Roasted artichokes Hazelnut ice cream and chocolate cookie sandwich And many more!Beautiful, tempting photos accompany the recipes, and Rodríguez shares his story and the delights of veganism. A quick list of useful kitchen accessories and thorough descriptions of basic vegan burger ingredients guide readers around the vegan kitchen. Whether you’re a committed vegan or just curious, there’s more than a few favorites waiting to be discovered in this book.About the AuthorToni Rodríguez is a pastry chef dedicated to developing vegan cakes and buns. He is currently the master pastry chef at Lujuria Vegana, a vegan bakery shop in Barcelona, Spain.Excerpt. © Reprinted by permission. All rights reserved.Veganism and vegan burgersThe first time I saw a vegan or vegetarian burger was in 2002. My sister had just become a vegetarian, while I never wanted to so much as look at a vegetable. She used to buy dense, hard veggie burgers from the nearby health food store that were nothing like the products offered today. After trying one once, I thought I could never be a vegetarian.Much has changed since then. Most of the vegetarians and vegans I know love to cook. They experiment in the kitchen, working on making rich and delicious recipes for burgers, sausages, pies, croquettes, and more. There is a much wider variety of ingredients used to make products like veggie burgers, including whole grains, vegetables, and proteins. In the eleven years that I have been a vegetarian, I have tried hundreds of different kinds of veggie burgers: grilled, fried, baked, raw, made from vegetables, grains, legumes, seitan, tofu, tempeh, or mushrooms. I have seen veggie burgers made by friends, in restaurants, or made in my own kitchen.I have tried plenty of burgers, especially recently. Even many companies in the meat industry are producing veggie burgers to try to enter this market.Health-conscious consumers are refusing to eat meat because of the way animals are treated. We are experiencing a major change in our diets. Many people no longer see vegan burgers the same way I saw them in 2002. They see something appealing and tasty and are curious to try them when they see them on a menu in a restaurant.If you search for “veggie burgers” online, you’ll be surprised to see how many sites feature vegetarian or vegan recipes. You’ll also see veggie burgers in many upscale restaurants, topped with vegan dressings like a soymilk-based mayonnaise without egg. For example, the Iglesias brothers of the restaurant Adria (leaders in modern cuisine) offer a veggie burger made from mushrooms. Even hamburger cookbooks feature vegetarian recipes. If I had been told in 2003 about the international popularity of veggie burgers, I would not believe it. I cannot even imagine what kind of change we may see in the next few years.In Spain, we can find some delicious vegan burgers at Gopal, Cat Bar, Ale-Hop, B13, among others. These restaurants not only featur
- Idioma: Inglés
- Envío: Desde EE. UU.
- Libro Impreso y Nuevo
