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Cooking Vegetarian & Vegan

ExtraVeganZa

Original Recipes from Phoenix Organic Farm

by (author) Laura Matthias

foreword by John Robbins

Publisher
New Society Publishers
Initial publish date
May 2006
Category
Vegetarian & Vegan
  • Paperback / softback

    ISBN
    9780865715516
    Publish Date
    May 2006
    List Price
    $25.95

Classroom Resources

Where to buy it

Out of print

This edition is not currently available in bookstores. Check your local library or search for used copies at Abebooks.

Description

ExtraVeganZa is an exquisite compilation of recipes that push the boundaries of vegan cuisine. The book presents over 250 tantalizing savory and sweet vegan recipes, including:

  • Appetizers, spreads, snacks and dips
  • Soups, salads, dressings, toppings and sauces
  • Rice, grains and legumes
  • Main dishes, side dishes, casseroles and pastas
  • Breakfasts, buns and breads
  • Cakes, icings and glazes
  • Pies, pie crusts and "cheesecakes"
  • Puddings, mousses and fruit gels
  • Cookies and squares
  • Sweet loaves, brownies, cobblers, crumbles and oddballs
  • Beverages and frozen treats

Adding unique flair, ExtraVeganZa highlights the elegant presentation of dishes using edible flowers and fresh herbs as garnishes, as well as natural foods as alternatives for food dyes, producing some rare colored treats for the eye. An edible flowers glossary and a special section on natural food dyes helps the reader experiment further.

Also unique is the philosophy of the book. An important milestone in vegan cuisine, it incorporates the larger scale vision of growing your own food or at least knowing where it comes from, and creating a more sustainable lifestyle. At the author's organic farm and B&B, they grow as much food as possible for themselves, their guests, farm workers, restaurants and the local community.

About the authors

Laura Matthias is a field biologist, B&B owner-operator, and organic farmer. A long-time vegan, she has researched the nutritional value of foods, worked in a vegan restaurant and cooked vegan food as a personal chef for clients with dietary sensitivities.

Laura Matthias' profile page

John Robbins' profile page

Editorial Reviews