About this item
Plant proteins that deliver all the meaty satisfaction of your favorite comfort foodsMock meats have progressed way beyond basic seitan, and reducing your meat consumption is easier than ever before with these realistic alternatives. With a handy guide to ingredients, cooking methods, and the basic flavor profiles behind what makes "meat" so tasty, this book is for meat lovers who still want an option that mimics the real thing, and vegetarians who don't want all the additives you get with processed, store- bought mock meats. From meat loaf to sausages, from pt to jerky, Robin Asbell has a plant- based answer for midweek suppers, weekend brunches, and holiday showstoppers.Recipes include: * Thai Meatballs in Red Curry * Smoky King Trumpet Mushroom Bacon * Cauliflower Buffalo Wings * Jackfruit Pulled Pork and Barbecue Sauce * Turkey Roll with Stuffing 45 color photographs
About the Author
Robin Asbell has been immersed in whole, real foods cooking for most of her life, and has written a shelf-full of books to help share the secrets to making foods that taste great and make you feel good, too.Her latest book, Vegan Meal Prep; A 5-Week Plan with 125 Ready-to-Go Recipes ( Robert Rose) is a kick-start to a plant-based diet, with quick, whole foods meals.Her previous books include:*Plant-Based Meats: Hearty, High-Protein Recipes for Vegans, Flexitarians, and Curious Carnivores(Countryman Press, November 2018) is your friendly guide to making plant based meats, from mock chicken and beef, to charcuterie, barbecue, burgers and meatloaf.* 300 Best Blender Recipes: Using Your Vitamix (Robert Rose Books, November 2016) A useful guide to getting the most out of your Vitamix, including everything from soups and smoothies to body care and freshly ground flours.*Great Bowls of Food: Grain Bowls, Buddha Bowls, Broth Bowls and More (Countryman Press May 2016) is all about building tasty, versatile bowls that everyone can customize and enjoy. Families, singles, adults and kids will love these flexible, colorful and delicious recipes.* The Whole Grain Promise; Over 100 Whole Grain Recipes to Jump Start a Healthier Diet (Running Press, October 2015) is an accessible, family-friendly collection of great recipes.* Juice It! (2014, Chronicle Books) and Gluten Free Pasta (2014, Running Press) hit bookstore shelves, giving people recipes and inspiration to eat better.*Sweet and Easy Vegan, Treats Made with Whole Grains and Natural Sweeteners (Chronicle Books) is the culmination of many years of baking for vegans. *Big Vegan, Over 350 Recipes, No Meat, No Dairy, All Delicious, is a celebration of just how satisfying and alluring plant based cuisine can be.*The New Vegetarian Cookbook, brims with her creative and fresh takes on meatless cuisine.*The New Whole Grains Cookbook, is filled with flavorful, beautiful food that just happens to be whole grain. Robin has been cooking and creating recipes in the Natural foods business since the mid 80's. What began as a side job in college turned out to be a lifelong career, when she realized that her true passion lay in helping people discover healthy, organic food. After baking and cooking with whole foods in restaurants, delis and Coops for many years, she started working as a Private Chef in the mid-90's, creating fabulous food for the fabulous. She also writes for magazines and websites like Experience Life Magazine, Yoga Journal, Real Food, Vegetarian Times, Fine Cooking Magazine, Mother Earth News, strongertogether.com, and others. She posts recipes and blogs at robinasbell.com. Robin also teaches popular cooking classes in Minnesota and around the country. www.robinasbell.com,her website, is the place to go to find out if she is coming to a place near you!
