The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion

By Colleen Patrick-Goudreau

"The Vegan Table leaves not anything to be desiredColleen Patrick-Goudreau is the Martha Stewart of the movement!"Rory Freedman, writer of the number 1 New York Times bestseller Skinny Bitch

"It's pleasant, it really is scrumptious, it is a de-lovely book!"Sarah Kramer, writer of How all of it Vegan (GoVegan.net)

"Within mins of examining The Vegan desk, i used to be in my kitchen making one among Colleen's favourite recipes. My spouse used to be surprised. it is a marvelous e-book that you will need to provide to your whole vegan and non-vegan friends!"Jeffrey Moussaieff Masson, bestselling writer of When Elephants Weep and The Face in your Plate: the reality approximately Food

Entertain in Style—Vegan Style

The Vegan Table is your one-stop resource for growing the ideal meal to your family and friends. even if you’re webhosting an intimate collecting of acquaintances or a wide get together with an open visitor checklist, writer Colleen Patrick-Goudreau, topped the “Vegan Martha Stewart” by means of VegNews journal, will solution your each wonderful need.

Inside you’ll be taken care of to virtually unlimited recipe and menu rules, making it effortless to fulfill any and all palates and personal tastes. From romantic nutrients for 2 to formal dinners, informal gatherings, children’s events, and vacation feasts, you could maintain the occasion dealing with each get together and season.

Recipes include:

Pumpkin Curry

Roasted pink Pepper, Artichoke, and Pesto Sandwiches

Creamy Macaroni and Cashew Cheese

Elegantly easy filled Bell Peppers

Pasta Primavera with clean vegetables and Herbs

Tempeh and Eggplant Pot Pies

African candy Potato and Peanut Stew

Roasted Brussels Sprouts with Apples and Onions

Spring Rolls with Peanut Dipping Sauce

South of the Border Pizza

Tofu Spinach Lasagna

Blackberry Pecan Crisp

Flourless Chocolate Tart

Red Velvet Cake with Buttercream Frosting

Celebrate the enjoyment of plant-based food with The Vegan Table, your final at-home eating and exciting guide.

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Agave nectar comes from a succulent cactuslike plant and has the viscosity of honey and the advantage of coming from a plant—not an animal. ■ three to five tablespoons (60 to a hundred g) agave nectar (light or amber) ■ three tablespoons (45 g) Dijon mustard ■ 2 tablespoons (30 ml) rice wine vinegar ■ 1 tablespoon (15 ml) olive oil (optional) COMPASSIONATE chefs’ TIP pro rice vinegar simply implies that sugar has been additional to the vinegar to sweeten it. if you'd like to exploit undeniable rice vinegar (or brown rice vinegar), upload a bit extra agave nectar to the dressing. instructions mix all elements and mix or whisk until eventually tender. i've got made this with and with out the oil, and either are wonderful. YIELD: 2⁄3 cup (155 ml), or five (2-tablespoon [30 ml]) servings FO OD LO RE the mustard we've the Romans to thank for whatever they e ther we all know and love this day (was e juice, identified grap nted rme couldn’t do? ). blending unfe created this they s, seed tard mus as needs to, with flooring ety of meals. flexible condiment used for a vari consistent with serving: 87 energy; 3g fats; hint protein; 16g carbohydrate; 1g nutritional fiber; 0mg ldl cholesterol; 113mg sodium. a hundred THE VEGAN desk 001-103_C49384. indd a hundred 2/4/09 1:35:59 PM (RAY) textual content Job:01-09666 Title:FW-Vegan desk 02-AC49384 #150 Dtp:160(P) Page:100 an desk Page:100 PENNE PASTA WITH clean greens *Oil-free, wheat-free counting on pasta, soy-free reckoning on vegetarian sausage used fluctuate this recipe through the use of seasonal greens and types of pasta. instructions ■ sixteen oz. (225 g) whole-wheat (or wheat-free) penne pasta ■ three tablespoons (45 ml) water, for sautéing ■ 1 small-size pink onion, sliced ■ 6 large-size garlic cloves, minced or thinly sliced ■ 2 large-size purple (or yellow or orange) bell peppers, seeded and minimize into strips ■ 2 carrots, peeled and julienned (cut into matchsticks) ■ 1 large-size yellow summer season squash, sliced ■ 1 head broccoli, chopped into bite-size items ■ 1 1⁄2 cups (45 g) clean spinach ■ 2 cans (15 oz., or 420 g, each one) fire-roasted diced tomatoes ⁄ cup (50 g) kalamata olives, pitted and finely chopped ■ 1 2 ■ 2 tablespoons (30 ml) balsamic vinegar ■ 2 teaspoons (10 ml) tamari soy sauce ■ 1 package deal (14 oz, or four hundred g) vegetarian Italian sausage, lower into half-moon shapes (optional) ⁄ cup (20 g) basil leaves, coarsely chopped ■ 1 2 ■ pink pepper flakes (optional) convey a wide pot of water to a boil. upload pasta, and stir to avoid sticking. prepare dinner until eventually simply smooth, 7 to eight mins. Drain good and put aside. in the meantime, in a large-size sauté pan (the biggest one you have), warmth water over medium warmth. upload onion and prepare dinner, stirring usually, till translucent, approximately four mins. Stir in garlic, peppers, carrots, squash, and broccoli and prepare dinner, stirring frequently, until eventually greens flip a brilliant colour and are delicate, approximately 10 mins. to hurry up the method, hide the pan whereas the greens are cooking. a couple of minutes sooner than greens are performed, upload spinach and stir to mix. The spinach may perhaps spill over your sauté pan, yet simply provide it a bit time.

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