Discover the deliciousness of vegan versions of favorite Southern foods-part of Workman's new series of passionate plant-based cookbooks.
Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Southern shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it's simple to make richly flavored dishes such as:
*Mushroom and Potato Pot Pie Casserole
*Smashed Okra Fries
*Cracker-crusted Mac and Cheese
*Silky Dark Chocolate Cream Pie
And much more!
The book includes breakfast, starters, mains, soups, desserts, and condiments to suit every taste and occasion from Green Tomato and Honeydew Salad to Very Good Gravy.
Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Mexican, and Make It Plant-Based! Filipino, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Pla
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
Illustrationen
Maße
Höhe: 237 mm
Breite: 187 mm
Dicke: 20 mm
Gewicht
ISBN-13
978-1-5235-2566-9 (9781523525669)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Mehreen Karim is a Brooklyn-based freelance recipe developer, writer, and pop-up chef. Recently named to the Future of Food 50 list by Cherry Bombe magazine, Mehreen's culinary style is best known for inspiring home cooks like herself to take risks in the kitchen. Born and raised in the South, Mehreen's cooking often reflects her own diverse food memories and the experiences that shaped her upbringing. While residing in New York, she continues to garner buzz around Southern cooking, as her Southern-inspired pop-up dinners sell out within minutes. When Mehreen isn't planning a menu for her next pop-up, she's writing articles or recipes for food media outlets like Bon Appetit, Food52, Eater, and more.
Preface
Introduction
Keep Your Kitchen Stocked
Breakfast and Brunch
Crispy Lemony Breakfast Potatoes
Saucy Tomato Tofu and Grits
Broiled Peach and Oatmeal Bake
Flaky Biscuits and Quick Strawberry-Pepper Jam
Fluffy Cardamom-Blueberry Pancakes
Mushroom and Soy Chorizo Hash
Carrot Cake Smoothie
Starters and Sides
Cornbread Casserole
Smashed Okra Fries
Southern-Style Tomato Toast
Last-Minute Coconut-Creamed Greens
Fried Green Tomatoes and Tangy Basil Mayo
Creamy Labneh and Spiced Peach Dip
Crispy Golden Tofu
Easy Being Green Tomato and Honeydew Salad
Creamy Scallion-Potato Salad
Spinach Dip Hand Pies
Dinners and Mains
Mushroom and Potato Pot Pie Casserole
(Fancy) French Onion Mac and Cheese
(Classic) Cracker-Crusted Mac and Cheese
Pimento Cheese Pasta
A Vegan’s Fried Chicken Sandwich Special
Summer Squash Casserole
Green Bean Casserole
BBQ Eggplant and Slaw Sandwiches
Soups and Stews
Creamy Chickpea Noodle Soup
Cheesy Broccoli Soup with Pesto Croutons
Tex-Mex Macaroni Soup
Coconut Corn Soup
Vitamin C Soup
Herby Bean and Potato Soup
Creamy Tomato Orzo Soup
Kale Porridge with Crispy Garlic Chips
Sweets and Treats
Blackberry Tahini Cobbler
Sweet Potato and Cornflake Streusel Casserole
Sesame Chocolate Chip Cookies
Silky Dark Chocolate Cream Pie
Chocolate-Bottom Pecan Pie
Peach and Mango Hand Pies
Sweet Tea Cake
Batsh*t Banana Cake
Caramelized Banana Pudding
Condiments and Sauces
Magic Mayo
Five-ish Ingredient Fruit Chutney
Copycat Sauce
Any-Green Pesto
Very Good Gravy
Silky Cashew Cream
Actually Whipped Cream
Maple Mustard BBQ Sauce
Garlic Paste
Pickled Summer Corn
Resources
Acknowledgments
Index
About the Author
