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    The Ecstatic Kitchen: 20 Classic Vegan Comfort Foods
    The Ecstatic Kitchen: 20 Classic Vegan Comfort Foods
    The Ecstatic Kitchen: 20 Classic Vegan Comfort Foods
    Ebook78 pages32 minutes

    The Ecstatic Kitchen: 20 Classic Vegan Comfort Foods

    By Etherer Daz

    ()

    Read preview

    About this ebook

    Before going Vegan, I didn’t really experiment in the kitchen. It seemed easier to satiate my cravings with the many alluringly packaged items strewn across local market shelves. I had no idea how unhealthy mass market foods were both ethically and physically and didn’t realize that cooking “green” is actually easier on the wallet (contrary to popular opinion) and just as nice to the tongue. The essentials of cooking Vegan comfort foods find their grace in the substitution process. You can make just about anything you crave, and it won’t typically disturb the tongue with a strange aftertaste like some ‘diet’ foods and sugar-free items. You can still have donuts, candy, cakes, and the like, and if you don’t mind rolling up your sleeves, you won’t have to pay exorbitant prices for them. When Vegan food is made at home, the cost-factor is actually a bit cheaper than mass-market foods. You can make your kitchen ecstatically green, and it’s way easier than you’ve ever believed.

    This illustrated volume contains 20 recipes and an informational section.

     

    Original Release:

    June 2012

    LanguageEnglish
    PublisherVioletPaper/7Spirals
    Release dateMar 24, 2013
    ISBN9781497755376
    The Ecstatic Kitchen: 20 Classic Vegan Comfort Foods

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      Book preview

      The Ecstatic Kitchen - Etherer Daz

      (c)2012 DazEther/EthererDaz

      All rights reserved

      GreenZum/VioletPaper

      UrbanLightbody.com

      http://Facebook.com/TheGreenManuals

      inknaut+Daz@gmail.com

      (Our forum mailing list announces

      releases and promotions)

      Cooking Vegan dishes is a lot easier than it's been made to seem. Mix and Match these recipes as desired. They'll please anyone you place them in front of, Vegan, Omnivore, and those in between.

      The Ecstatic Green Kitchen:

      20 Classic Vegan Comfort Food Recipes

      A cookbook from The Ecstatic Kitchen

      With recipes tested on Vegans, Vegetarians, and Non-Vegans.

      True culinary celebration is done with wholesome, ethical ingredients.

      Cooking While Vegan: The Usual Substitutes

      Before going Vegan, I didn't really experiment in the kitchen. It seemed easier to satiate my cravings with the many alluringly packaged items strewn across local market shelves. I had no idea how unhealthy mass market foods were both ethically and physically and didn't realize that cooking green is actually easier on the wallet (contrary to popular opinion) and just as nice to the tongue.

      The essentials of cooking Vegan comfort foods find their grace in the substitution process. You can make just about anything you crave, and it won't typically disturb the tongue with a strange aftertaste like some 'diet' foods and sugar-free items. You can still have donuts, candy, cakes, and the like, and if you don't mind rolling up your sleeves, you won't have to pay exorbitant prices for them. When Vegan food is made at home, the cost-factor is actually a bit cheaper than mass-market foods.

      The wonders they never cease.

      You can make your kitchen ecstatically green, and it's way easier than you've ever believed.

      -Daz

      The Usual Substitutes

      In addition to the tested recipes in this little humble little tome, you can veganize nearly anything you come across in conventional cookbooks. Tweaking flavors, here and there, to your liking, you can generate your own signature versions that fit you and your loved ones to a tee. The substitutes listed below make it possible to veganize most dishes without a change in texture or taste. As more substitution options emerge, they'll be added to future releases in the Ecstatic Kitchen cookbook series.

      Arrowroot and Cornstarch

      These titans replace eggs in cooking operations that call for binders. You can use either of them on their own to this end. They also make superb thickeners. The going measurement is 1 tablespoon of arrowroot or cornstarch for each egg you would normally use.

      Green Milk

      Green milks like Soy, Rice, Coconut, Almond, and Hemp can be used in cooking operations in the same way you'd use dairy milk. The advantage they carry is the shelf-life of the dry ingredients used to make them. You can whip up your own batch of soy or rice milk quite easily, and when you're wanting extra convenience, you can visit the local supermarket for a growing

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