Plant-Based Delights: E-Book

Morgan Terenzia Modo

• Herausgeber: GreenVibe Publications
• Kategorie: Ratgeber
• Sprache: Englisch

Veröffentlichungsjahr: 2023

Beschreibung

Welcome to "Plant-Based Delights: Vegan Sides, Sauces, and Sweet Treats," a culinary journey into the world of delectable plant-based cuisine. This comprehensive guide will tantalize your taste buds and inspire you to create mouthwatering dishes that showcase the versatility and flavour of plant-based ingredients.

Embark on an exploration of global flavours, starting with our collection of side dishes that will transform your meals. Discover the comforting warmth of Roasted Garlic Potatoes (United States), the refreshing crunch of Tabbouleh (Lebanon), and the savoury depth of Saag Aloo (India). Indulge in the vibrant flavours of Ratatouille (France) and Mexican Street Corn (Mexico), or explore the unique textures and tastes of Yuca Frita from Latin America and Fried Plantains.

Our chapter on sauces, dips, and condiments will elevate your culinary creations. Elevate your pasta dishes with a vibrant Vegan Pesto (Italy), add a zesty touch with Salsa Verde (Mexico), or enjoy the coolness and creaminess of Vegan Tzatziki (Greece). Embark on an Asian adventure with Thai Peanut Sauce (Thailand) and Mango Salsa (Mexico), or discover the smoky allure of Romesco and the rich, roasted flavours of Ajvar. For a taste of Africa, explore the nutty goodness of Egusi dip, the fiery heat of Harissa, and the sweet and savoury combination of Satay sauce.

Satisfy your sweet cravings with our delectable desserts. Indulge in the rich decadence of Vegan Chocolate Cake (United States), savour the tropical flavours of Mango Sticky Rice (Thailand), or experience the layered goodness of Vegan Tiramisu (Italy). Discover the sweet and nutty notes of Vegan Baklava (Greece) and the creamy indulgence of Vegan Ice Cream (Various Flavours). Conclude your culinary adventure with the rich and flavourful vegan Maafe, the sweet and sticky Vegan Plantain Fufu, the creamy Vegan Egusi Pudding, the unique and flavourful Vegan Molokhia, and the comforting Vegan Sweet Potato Pudding.

As you delve into the pages of "Plant-Based Delights: Vegan Sides, Sauces, and Sweet Treats," you'll discover a world of culinary possibilities, where creativity and flavour converge. Embrace the plant-based lifestyle and embark on a journey of culinary exploration that will transform your cooking and delight your taste buds.

Leseprobe

Plant-Based Delights:

Vegan Sides, Sauces, and Sweet Treats

T. Morgan

16/11/2023

Introduction 

Welcome to "Plant-Based Delights: Vegan Sides, Sauces, and Sweet Treats," a culinary journey into the world of delectable plant-based cuisine. This comprehensive guide will tantalize your taste buds and inspire you to create mouthwatering dishes that showcase the versatility and flavour of plant-based ingredients.

Embark on an exploration of global flavours, starting with our collection of side dishes that will transform your meals. Discover the comforting warmth of Roasted Garlic Potatoes (United States), the refreshing crunch of Tabbouleh (Lebanon), and the savoury depth of Saag Aloo (India). Indulge in the vibrant flavours of Ratatouille (France) and Mexican Street Corn (Mexico), or explore the unique textures and tastes of Yuca Frita from Latin America and Fried Plantains.

Our chapter on sauces, dips, and condiments will elevate your culinary creations. Elevate your pasta dishes with a vibrant Vegan Pesto (Italy), add a zesty touch with Salsa Verde (Mexico), or enjoy the coolness and creaminess of Vegan Tzatziki (Greece). Embark on an Asian adventure with Thai Peanut Sauce (Thailand) and Mango Salsa (Mexico), or discover the smoky allure of Romesco and the rich, roasted flavours of Ajvar. For a taste of Africa, explore the nutty goodness of Egusi dip, the fiery heat of Harissa, and the sweet and savoury combination of Satay sauce.

Satisfy your sweet cravings with our delectable desserts. Indulge in the rich decadence of Vegan Chocolate Cake (United States), savour the tropical flavours of Mango Sticky Rice (Thailand), or experience the layered goodness of Vegan Tiramisu (Italy). Discover the sweet and nutty notes of Vegan Baklava (Greece) and the creamy indulgence of Vegan Ice Cream (Various Flavours). Conclude your culinary adventure with the rich and flavourful vegan Maafe, the sweet and sticky Vegan Plantain Fufu, the creamy Vegan Egusi Pudding, the unique and flavourful Vegan Molokhia, and the comforting Vegan Sweet Potato Pudding.

As you delve into the pages of "Plant-Based Delights: Vegan Sides, Sauces, and Sweet Treats," you'll discover a world of culinary possibilities, where creativity and flavour converge. Embrace the plant-based lifestyle and embark on a journey of culinary exploration that will transform your cooking and delight your taste buds.

Table of Content

Side Dishes

 Roasted Garlic Potatoes (United States)

A savoury and comforting side dish made with potatoes and garlic cloves roasted to golden perfection. 

Ingredients:

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried thyme

1/4 cup chopped fresh parsley

Instructions:

Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, combine the potatoes, olive oil, salt, pepper, garlic powder, onion powder, and thyme. Toss to coat.

Spread the potatoes in a single layer on a baking sheet.

Bake in the preheated oven for 20-25 minutes, or until the potatoes are tender and golden brown.

Sprinkle the parsley over the potatoes and serve immediately.

Tips:

For extra crispy potatoes, preheat a baking sheet in the oven while it's preheating. Then, toss the potatoes in a bowl with a little cornstarch before adding them to the baking sheet.

If you don't have fresh parsley, you can use dried parsley instead.

You can also add other vegetables to the potatoes, such as carrots, onions, or mushrooms.

Serve the roasted potatoes with your favourite dipping sauce, such as ketchup, ranch dressing, or barbecue sauce.

Enjoy!

Tabbouleh (Lebanon)

A vibrant and refreshing parsley salad with a burst of lemon and a hint of bulgur wheat. 

Ingredients:

1 cup fine bulgur wheat

2 cups boiling water

1 bunch parsley, finely chopped

1 bunch mint, finely chopped

1 cucumber, diced

1/2 red onion, diced

1/4 cup lemon juice

1/4 cup olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

Instructions:

Place the bulgur wheat in a large bowl and cover with the boiling water. Let sit for 10 minutes, or until the bulgur wheat is softened.

Fluff the bulgur wheat with a fork and drain any excess water.

Add the parsley, mint, cucumber, red onion, lemon juice, olive oil, salt, and pepper to the bowl with the bulgur wheat. Toss to combine.

Serve immediately, or chill for later.

Tips:

For a more flavourful tabbouleh, use home made vegetable broth instead of water to cook the bulgur wheat.

You can also add other vegetables to the tabbouleh, such as tomatoes, bell peppers, or avocado.

For a spicier tabbouleh, add a pinch of red pepper flakes or cayenne pepper.

Serve the tabbouleh with your favourite Middle Eastern dishes, such as hummus, pitta bread, and falafel.

Enjoy!

Additional tips:

If you don't have bulgur wheat, you can use quinoa instead.

To make the tabbouleh ahead of time, simply assemble the ingredients and chill for up to 24 hours. The tabbouleh will be even more flavourful if you let the flavours marinate overnight.

Serve the tabbouleh as a side dish or as a main course. It's a delicious and healthy option for any meal!

Saag Aloo (India)

A flavourful and nutritious Indian dish made with potatoes and leafy greens cooked in a fragrant spice blend. 

Ingredients:

1 tablespoon vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon garam masala

1/4 teaspoon turmeric powder

1/4 teaspoon red pepper flakes (optional)

1 (14.5 ounce) can diced tomatoes, undrained

1 (15 ounce) can chickpeas, drained and rinsed

1 (15 ounce) can spinach, drained

1 pound potatoes, peeled and diced

1/2 cup water

1/4 cup chopped fresh cilantro

Salt and pepper to taste

Instructions:

Heat the vegetable oil in a large skillet or pot over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic, ginger, cumin, coriander, garam masala, turmeric powder, and red pepper flakes (if using) and cook for 1 minute more.

Add the diced tomatoes, chickpeas, spinach, potatoes, water, and cilantro to the skillet. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.

Season with salt and pepper to taste.

Serve immediately with rice, naan bread, or quinoa.

Enjoy!