
Vegan, at Times
Description
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A vibrant collection of more than 120 recipes that are so delicious and easy to make, you might forget they're vegan, from the #1 New York Times bestselling author of Deceptively Delicious, Double Delicious, The Can't Cook Book, and Food Swings.
Jessica Seinfeld isn't a committed vegan. Her husband and her children aren't, either. Instead of convincing you to become vegan or shaming you for eating meat, she simply wants to show you how easy it is to be a vegan, at times, by cooking flavorful, affordable, and robust plant-based meals whenever you want?whether that's every day, once a week, or just once in a while.
With her reassuring and accessible style, Jessica shows you step-by-step recipes for sweet and savory breakfasts, comforting and healthy meals for lunch and dinner, delicious snacks that can be whipped together quickly, and essential sauces and dressings?all tailored to home cooks. She also demonstrates how to create a basic vegan pantry filled with the essential items to keep in stock, explains what kitchen equipment you'll want to have on hand, gives sample menus for combining recipes, and tells relatable stories from her adventures in vegan cooking with her family.
Simple, affordable, comforting, and infused with Jessica's "encouraging attitude" (Publishers Weekly), Vegan, at Times is the perfect gateway to a healthier and more balanced you.
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Person
Sara Quessenberry is a food stylist, recipe developer, and cookbook author. She is a long-time collaborator with Jessica Seinfeld and helped produce the New York Times bestselling cookbooks Vegan, at Times, The Can't Cook Book, and Food Swings, as well as the food-centric website JessicaSeinfeld.com. Previously, Sara worked at Real Simple as their food stylist and recipe editor. Sara is known for her straightforward approach to creating delicious, foolproof recipes. She lives in New York City.
Content
- Intro
- Title Page
- Dedication
- Introduction
- Pantry
- Chapter One: Breakfast
- Sweet Oat Crepes
- Yogurt with Warm Blueberry Compote
- Fluffy Pancakes
- Chocolate Banana Bread
- Tofu Salsa Scramble Breakfast Burrito
- Spicy Tomato Juice
- Honeydew-Cucumber-Mint Juice
- Pressure Cooker Porridge with Toasted Almonds and Jam
- Peanut Butter Granola
- Flaky Biscuits
- Chia Pudding with Caramelized Bananas
- Liberate Yourself
- Chickpea Pancakes
- Cherry and Coffee Smoothie Bowl
- Breakfast Cookies
- Overnight Oats
- French Toast
- Chapter Two: Mealtime
- Spaghetti and Meatless Balls
- Roasted, Smashed Potatoes with Fixin's
- Butternut Squash and Quinoa Soup
- Taco Salad
- Sloppy Joes
- Sweet and Tangy Cauliflower Lettuce Cups
- Tomato Soup with Sourdough Croutons
- Broccoli Quesadillas with Chipotle Cashew Queso
- Fresh Tomato Pasta
- Quinoa Patties
- Black Bean Burgers
- Roasted Chiles Rellenos
- Reimagining Mealtime
- Butternut Squash Risotto
- Old-School Salad
- Sweet Potato and Cauliflower Fritters
- Moroccan Spiced Chickpea Stew
- Mexican-Style Grilled Street Corn
- Loaded Sweet Potato Fries
- Grilled Vegetable Skewers with Coconut Rice and Ginger-Scallion Relish
- Vegetable Spring Rolls with Peanut Butter Dipping Sauce
- Red Curry with Zucchini Noodles
- Cauliflower Rice and Beans
- Grilled Portobello Burgers
- Potato and Caramelized Onion Tart
- Spice Roasted Sweet Potatoes and Chickpeas with Smoky Tahini Dressing
- Roasted Garlic Pesto Pasta Salad
- Stewy White Beans
- Macaroni and Cheese
- Kale Quinoa Salad with Sriracha Dressing
- Buffalo Cauliflower
- Creamy Polenta with Roasted Mushrooms and Tomatoes
- Spaghetti with Olive Oil, Garlic, and Chickpeas
- Italian White Bean and Farro Soup
- Really, You're a Vegan Now?
- Indian Spiced Lentils and Rice
- Mushroom Toast
- Grilled Broccoli with Quinoa Salad and Lemon Tahini Dressing
- Eggplant Cutlets
- Cold Peanut Noodles
- Tomato, Mushroom, and Pepperoncini Pizza
- Mushroom Bolognese
- Crunchy Vegetable and Peanut Pot Stickers
- Glazed Ginger-Barbecue Tofu
- Cauliflower Curry
- Sweet Potato Tacos with Corn Salsa
- Baked Beans
- Broccoli Pesto Pasta
- Stuffed Sweet Potatoes with Cabbage Slaw and Spicy Peanut Dressing
- Black Bean Tostadas with Pickled Cabbage
- Creamy Cannellini Bean Rigatoni
- Roasted Cauliflower Wedges with Ranchero Sauce
- Broiled Barbecue Eggplant and Coleslaw Stuffed Pitas
- Spicy Noodle Bowl
- Smoky Bean Chili
- Potato Taquitos with Guacamole
- Chapter Three: Quick Fixes
- Green Hummus
- Plantain Chips
- Mocha Avocado Mousse
- Rice Crackers with Cream Cheese, Cucumber, and Salsa
- Cinnamon Roasted Pineapple
- Club Sandwich
- How Not to Be an Annoying Vegan
- Pita with Za'atar and Cucumber Olive Salad
- Sweet and Spicy Snack Mix
- Cashew-Coconut Bites
- Peanut Butter Crispy Rice Treats
- Triscuits with Date Butter and Apples
- Tomato Toast
- Mango-Blackberry Smoothie
- English Muffin with Sweet Potato, Peanut Butter, and Banana
- Corn Tortilla with Avocado and Hot Sauce
- Everything Chickpeas
- Chapter Four: Dessert
- Sunny's Mint Chip Ice Cream
- Fruit Crumble
- Carrot Cake
- Chocolate Chip Chickpea Cookies
- Oatmeal Spice Cake with Broiled Coconut Icing
- Clementine Granita
- Chocolate Sheet Cake
- Blueberry V'Ice Cream
- Strawberry Pie with Whipped "Cream"
- Apple Blackberry Pie
- Chocolate Pudding
- Oatmeal Raisin Cookies
- Chocolate-Dipped Oranges
- Strawberry Cupcakes
- Peanut Butter Bars
- Chapter Five: Essential Sauces, Dressings, Etc.
- Chipotle Cashew Queso
- Ranchero Sauce
- Sriracha Dressing
- Smoky Tahini Dressing
- Lemon Tahini Dressing
- A Healthy Vegan
- Ranch Dressing
- Ginger-Scallion Relish
- House Vinaigrette
- Roasted Garlic Pesto
- Guacamole
- Peanut Butter Dipping Sauce
- Spicy Peanut Dressing
- "Meat"
- Pico de Gallo
- Homemade Croutons
- Vegetable Broth
- A Dried Beans How-To
- Sample Menus
- Acknowledgments
- Index
- Copyright
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