Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever

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Vegan Beans from Around the World: 100 Adventurous Recipes for the Most Delicious, Nutritious, and Flavorful Bean Dishes Ever

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Hearty, protein-rich and delicious, beans are the perfect base for countless delectable dishes. Bringing them all together in a single volume, Vegan Beans from Around the World covers every taste sensation, including:
•Boston Baked Beans
•Southwestern Chili
•Mexican Refried Beans
•Cuban Black Beans
•Colombian Red Beans
•African Curried Black-Eyed Pea & Coconut Soup
•Greek Lentil Salad
•Tuscan White Bean Soup
•Dutch Split Pea Soup
•South Indian Dal Tadka
•Korean Mung Bean Salad
•Japanese Red Bean Ice Cream

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Product Details

  • ISBN-13: 9781612432854
  • Publisher: Ulysses Press
  • Publication date: 3/25/2014
  • Pages: 200
  • Sales rank: 1,458,169
  • Product dimensions: 5.90 (w) x 9.10 (h) x 0.70 (d)

Meet the Author

Kelsey Kinser is a professionally trained chef and recipe developer working in New York City.
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Sort by: Showing 1 Customer Reviews
  • Posted June 19, 2014

    more from this reviewer

    This is a great recipe book for vegans and non-vegans alike. I r

    This is a great recipe book for vegans and non-vegans alike. I recently found out that I'm allergic to dairy so I've been trying to watch what I eat. Plus, I'm always looking for new vegetarian dishes to mix up meals during the week. This book has a little bit of something for everyone.

    I usually find that vegetarian books consists of easy recipes like black bean soup, vegetarian chili and deserts. Which, this one does have, however it also has so much more. I was never expecting a recipe on how to make my own almond milk, or how to make dairy free sour cream.

    First I tried the black bean & sweet potato queso-less-dilla with tofu sour cream and really enjoyed it. I will admit that I was missing the cheese in it, but the sweet potato does add a density and slight creaminess to it that imitates cheese pretty well. The tofu sour cream, although a little funky tasting by itself, was awesome when mixed with homemade salsa. I didn't really notice that it wasn't real sour cream.

    The next recipe I tried was the Italian "meat" balls. The meatballs smelled and tasted really good in all their white bean glory. You mix a lot of ingredients into the white beans like you would a real meatball. Now, they definitely didn't taste like meatballs but they did have a lot of great flavor and in the end were delicious with the pasta. My one and only complaint was that my meatballs fell apart and were pretty mushy even though I left them in the oven another 15 minutes. They just didn't hold up like they should've.

    The last recipe I tried, and by far my favorite, was the lentil loaf. I grew up on my grandpa's meatloaf. So this was the true test for me. I will admit I was pretty skeptical about the recipe. It seemed legit with all the ingredients put in. There's seasonings, onion, bell pepper, bread crumbs, ketchup, just about everything goes into this. No where in the recipe does it say to mash the lentils but I did. I found that I wanted more of "ground meat" appearance and consistency, and that was the best decision I made. Not only did the loaf, at quick glance, look like meatloaf but it was delicious. I paired it with mashed potatoes and corn, Just like my grandpa would, and I was taken back in time to my childhood. Sure, I could tell it wasn't ground beef, however, it was so darn close to it and so amazingly delicious that the slight taste difference didn't even register.

    If I had someone who was looking to take a step away from meat and dairy, I would definitely recommend this book to them. Even though I haven't tried the desert recipes yet, I do plan on continuing my journey through this book. I just couldn't wait anymore to share my review.

    1 out of 1 people found this review helpful.

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