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Choosing to grow fully in the market only has positive effects. But how is that supposed? Vegan cooking requires some know-how, fortunately the solutions are fairly simple. You just have to know which plant alternatives you can use for what.
Take an egg now. Appears in many of your favorite recipes: to bind, to paneer, to beat. Can you replace that egg everywhere in the same way? No, the solution is always different. But it works! You can taste the quiche with pumpkin and leek, the egg salad, the vermicelli tortilla, the apple pie and the cute pavlova tarts.
For cheese, too, the authors look for adapted solutions for the savory taste, the smoothness or the crunchy crust. Like the chicory chicory, the cashew nuts and cheese with dill, the wrap with feta and avocado and the cheesecake with raspberries and speculaas.
Vegetable milk and cream are available at the skate. Know what you choose for which preparation! Then you can make lasagna, make your original almond polenta and the strawberry bavarois will be nice and light.
Today vegan! is not just a book about vegetable cooking, it is mainly a book about good food. Not only for the seasoned vegan, for whom vegan is self-evident, but also for the curious starter who wants to go for Today Vegan!
- 1st edition
- September 2018
- 176 pages