Download e-book for iPad: Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice by Nicole Weston

By Nicole Weston

ISBN-10: 1612123910

ISBN-13: 9781612123912

With those 50 impossible to resist recipes, it's effortless to make scrumptious vegan "ice creams" with soy, almond, or coconut milk or to create clean sorbets, granitas, and frozen pops!

This Storey Basics® booklet deals ice lotions starting from the classics (vanilla, chocolate, espresso, strawberry) to leading edge flavors like chai tea, mocha almond fudge, peanut butter and banana, horchata, and coconut-raspberry-lime. The sorbets contain peach melba, tangerine and olive oil, and spiced cranberry, and you'll love the clean and engaging granitas, resembling honeydew and mint, Meyer lemon, and pear and cinnamon. You'll additionally locate 12 recipes for frozen pops (including blueberry-balsamic pops, mojito pops, and many pudding pops), cookies for making ice cream sandwiches, and sauces and toppings for sundaes—all thoroughly vegan and entirely scrumptious.

Show description

Read Online or Download Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts PDF

Similar cookbooks books

Living Cuisine: The Art and Spirit of Raw Foods (Avery - download pdf or read online

Consuming uncooked isn't only for naturalists anymore. at the present time, health-conscious eaters are filling their plates with the meals nature has already ready. And those meals pass well past the sprouts, carrots, and celery more often than not linked to this sort of nutrition.

In residing food, celebrated uncooked chef Renée Underkoffler exhibits how assorted, fascinating, and fit raw-foods delicacies could be. She introduces the numerous merits of consuming uncooked and gives guidance for incorporating this fitter routine into one's way of life. She presents transparent, step by step directions for raw-foods processing techniques-juicing, sprouting, culturing and fermenting, dehydrating, or even blanching.

on the middle of residing delicacies are the greater than three hundred tantalizing recipes encouraged through a variety of ethnic and local meals. those drinks, soups, salads, appetizers, aspect dishes, sushi, entrees, and truffles are all scrumptious and easy to organize. This precise source comprises thorough info helpful for a foray into raw-foods residing

Download PDF by James Peterson: Soups and Broths: James Peterson's Kitchen Education:

Celebrated chef, instructor, and cookbook writer James Peterson offers greater than 40 soup and broth recipes from Cooking, his vintage advisor for domestic chefs. inside of, chefs of all degrees will discover a wide array of scrumptious, attainable recipes: fundamentals like chook broth, classics like Tomato Soup, and exotics akin to Thai Hot-and-Spicy Shrimp Soup.

Download PDF by Diane Kochilas: The Glorious Foods of Greece: Traditional Recipes from the

The wonderful meals of Greece is the magnum opus of Greek food, the 1st ebook that takes the reader on a protracted and engaging trip past the well-known Greece of blue-and-white postcard pictures and ubiquitous grilled fish and moussaka into the country's many alternative areas, the place neighborhood customs and foodways have remaained intact for eons.

The trip is either own and welcoming. Diane Kochilas spent approximately a decade crisscrossing Greece's Pristine mountains, mainland, and islands, vacationing chefs, bakers, farmers, shepherds, fishermen, artisan manufacturers of cheeses, charcuterie, olives, olive oil, and extra, which will rfile the country's ambitious culinary traditions. the result's a paean to the hitherto uncharted glories of neighborhood Greek cooking and local lore that takes you from mountain villages to city tables to beach tavernas and island gardens.

In attractive prose and with greater than 400 strange recipes -- a lot of them by no means sooner than recorded --invites us to a Greece few viewers ever get to work out. alongside the best way she serves up ceremonial dinner after banquet of nutrition, background, and tradition from a land the place the 3 were intertwined when you consider that time immemorial.

In an educated advent, she units the historical framework of the food, in order that we basically see the diversities one of the earthy mountain cookery, the sparse, inventive island desk, and the subtle aromaticcooking traditions of the Greeks in diaspora. In each one bankruptcy she takes inventory of the neighborhood pantry and cooking customs. From the olive-laden Peloponnesos, she brings us such strange dishes as One-Pot poultry Simmered with Artichokes and served with Tomato-Egg-Lemon Sauce and Vine Leaves filled with Salt Cod. From the Venetian-influenced Ionian islands, she bargains up such delights asPastry-Cloaked Pasta from Corfu jam-packed with cheese and charcuterie and scrumptious Bread Pudding from Ithaca with zabaglione. Her mainland recipes, in addition to those who hail from Greece's impenetrable northwestern mountains, provide an attractive array of dozens of scrumptious savory pies, strange vegetables dishes, and succulent meat arrangements similar to Lamb with Garlic and Cheese Baked in Paper. In Macedonia she records the advanced, perfumed, urbane delicacies that defines that area. within the Aegean islands, she serves up an excellent repertory of unique but uncomplicated meals, reminding us how obtainable -- and healthy -- is the Greek fegional table.

The result's a cookbook not like the other that has ever been written on Greek delicacies, one who brims with the author's love and data of her topic, a tribute to the colourful, multifaceted continuum of Greek cooking, either hugely proficient and ever inviting. the wonderful meals of Greece is a vital paintings, one who contributes generously to the culinary literature and is certain to turn into the definitive publication of Greek delicacies and tradition for destiny generations of nutrition fans -- Greek and non-Greek alike.

Tracey Medeiros, Christy Colasurdo's The Connecticut Farm Table Cookbook: 150 Homegrown Recipes PDF

The Connecticut Farm desk Cookbook brings domestic chefs a stellar number of one hundred fifty scrumptious recipes from the Nutmeg State’s celebrated cooks and the committed farmers, fishers, ranchers, foragers, and cheese makers they accomplice with to create dynamic New American and New England fare. this is often the simplest of neighborhood and farm-to-table food from nutrition manufacturers and purveyors whose dedication to sustainability and caliber is obvious in every thing they do.

Extra info for Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts

Sample text

Refrigerate until cold, about 1 hour. 3. Pour into an ice cream maker and prepare according to manufacturer’s directions. When the ice cream has churned, transfer it to a freezer-safe container and fold in toasted coconut. Freeze until firm, at least 2 hours, before serving. Makes about 1 quart 44 The Recipes Coconut Pumpkin Spice One year around Thanksgiving I was served a slice of coconut-andpumpkin pie and realized what a great flavor combination it was. This ice cream gets a hint of that coconut flavor from the coconut milk but is dominated by pumpkin and the spices associated with pumpkin pie.

Makes about 1 quart Almond Milk Ice Creams 35 Banana and Toasted Pecan Banana bread is good when it is packed with toasted nuts, and the same is true of banana ice cream. Walnuts and pecans are frequently paired with banana, and you could use either, but the natural sweetness of the pecan blends seamlessly with the almond milk used here, and I prefer to use that in this breakfast pastry–inspired ice cream. 1½ 2 1½ ⅔ 1 ½ cups coarsely chopped pecans, untoasted large ripe, medium bananas cups vanilla almond milk cup sugar teaspoon vanilla extract teaspoon ground cinnamon 1.

Refrigerate until cold, about 1 hour. 54 The Recipes 3. Pour the chilled mixture into an ice cream maker and prepare according to manufacturer’s directions. When the sorbet has churned, transfer it to a freezer-safe container and freeze until firm, at least 2 hours, before serving. Makes about 1 quart Spiced Cranberry Sorbet Sweet-tart cranberry juice is a refreshing drink to have on hand, and while I drink it year-round, I associate cranberries more strongly with the holidays because it is featured in holiday dishes so often.

Download PDF sample

Making Vegan Frozen Treats: 50 Recipes for Nondairy Ice Creams, Sorbets, Granitas, and Other Delicious Desserts by Nicole Weston


by Robert
4.1

Rated 4.80 of 5 – based on 36 votes