"The Plant Protein Revolution Cookbook helps vegans make sure they get enough protein-and offers omnivores and vegetarians robust protein flavors in their plant-based meals"--
In this sumptuous and authoritative cookbook full of delectable protein-packed recipes, best-selling vegan author Robin Robertson shatters the stubborn myth that it's hard to get enough protein on a plant-based diet.
Robin serves up more than 85 fantastic recipes that deliver ample amounts of entirely plant-based protein, along with a host of other nutrients and a whole lot of big, bold, substantial flavors that anyone, vegan or not, can enjoy.
From snacks and appetizers like Roasted Smoky Chickpeas, in which tamari and chickpeas are the main protein sources, and Baked Tofu with Peanut Sauce, where peanuts and tofu deliver a big protein punch, through delicious soups, stews, salads, and sides, and on to dozens of robust main courses like Jambalaya Red Beans and Rice, Indonesian Noodles with Tempeh, and White Bean Cassoulet, The Plant Protein Revolution Cookbook packs loads of tasty nutrients onto every page. Chapters on plant-protein-rich breakfasts, sandwiches, and sweets and treats make this a book you can use all day, any day.
Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you're getting plenty of protein, this enticing book deliciously delivers all the recipes you need.
Recenzijos
Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day. -- Neal D. Barnard, MD, FACC, President, Physicians Committee for Responsible Medicine Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day. -- Neal D. Barnard, MD, FACC, President, Physicians Committee for Responsible Medicine
| Introduction: The Plant Protein Revolution |
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6 | (2) |
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Chapter 1 All about Plant Protein |
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8 | (24) |
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Chapter 2 Appetizers and Snacks |
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32 | (20) |
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52 | (20) |
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Chapter 4 Super Sandwiches |
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72 | (16) |
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Chapter 5 Stovetop Simmers and Skillets |
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88 | (24) |
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112 | (22) |
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Chapter 7 Breakfasts of Champions |
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134 | (14) |
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Chapter 8 Protein-Rich Sweets |
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148 | (16) |
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Chapter 9 Plant Protein Basics |
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164 | (22) |
| Further Reading |
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186 | (1) |
| Acknowledgments |
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187 | (1) |
| About the Author |
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187 | (1) |
| Index |
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188 | |
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation magazine, and Better Nutrition. She has written numerous cookbooks, including the best-selling titles Fresh from the Vegan Slow Cooker, Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia. Her website is robinrobertson.com.
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