Cooking with Amore

Cooking with Amore

by Maria Amore

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Overview

There's more to cooking than quickly preparing something to eat. It's about mindfully infusing love into every ingredient you choose to ingest. From the chef, animal advocate, author and teacher Maria Amore, comes a cookbook quite unlike anything you have seen before. Inspired as much by her early love of the kitchen and garden, as by her Italian heritage and world travels, Maria has created 100 vegan recipes in Cooking with Amore that are sure to tantalize even the most discriminating vegan and non-vegans alike. Whether you are looking to add more flavorful plant-based meals to your diet, or feel ready to take the leap into a fully vegan lifestyle, Cooking with Amore has everything you will need to nourish your body and soul. With many gluten-free options, both raw and cooked vegan recipes, this easy-to-follow guide makes vegan cooking effortless and pleasurable, allowing you to create irresistibly delicious homestyle vegan dishes. For Maria, vegan cooking is premised on the concept of ahimsa, a way of life and a key tenet of many South Asian faiths and traditions. Stressing non-violence towards all living beings, respect and interconnectedness between all forms of life, vegan cooking is the culinary embodiment of ahimsa and is the true essence of cooking with love.


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Product Details

ISBN-13: 9781491813904
Publisher: AuthorHouse
Publication date: 04/17/2014
Pages: 142
Product dimensions: 8.50(w) x 8.50(h) x 0.30(d)

Read an Excerpt

Cooking with Amore

100 Vegan Recipes for Health, Well-Being and Spiritual Evolution


By Maria Amore

AuthorHouse LLC

Copyright © 2014 Maria Amore
All rights reserved.
ISBN: 978-1-4918-1390-4



CHAPTER 1

Soups


Mega Protein Bowl: Kale and Bean Stew

This hearty and delicious stew will keep you warm and satiated on those cold winter days. Stock up on vitamins, minerals and plant-based protein just from one heaping bowl of stew.

Ingredients:
Makes approximately 6 servings

2 tablespoons (30 ml) grapeseed oil
2 cloves of garlic, minced
1 onion, chopped
1 tablespoon (15 ml) fresh ginger, minced
1 sweet potato, chopped
1 carrot, chopped
1 celery stalk, chopped
2 turnips, chopped
1 large bunch of green or red curly kale, stems
removed, chopped
2 cups (500 ml) red kidney beans or black beans
presoaked and cooked (see "Soaking and Cooking
Beans" section on page 17)
1/2 cup (125 ml) frozen organic corn, cooked
2 cups (500 ml) of vegetable broth (see recipe on
page 30) and 1 cup (250 ml) water (or 3 cups (750
ml) water only)
1 teaspoon (5 ml) cumin
1 teaspoon (5 ml) cardamom
1 teaspoon (5 ml) turmeric
1 cup (250 ml) fresh parsley, chopped
Himalayan salt and black pepper to taste


Method:

1. In a large pot, heat oil. Add garlic, onions and ginger, with a pinch of salt, and sauté for 3 to 4 minutes. Add sweet potato, carrot, celery, turnips, another pinch of salt and sauté for 5 minutes. Add kale, beans and corn and sauté another 5 minutes. Add broth and water (or just water), salt, pepper, cumin, cardamom, and turmeric. Reduce heat to simmer.

2. After 20 minutes, scoop up 1 1/2 cups (375 ml) of stew and place it in a small bowl to cool slightly. Once cooled, pour it into your blender. Blend until creamy.

3. Pour mixture back into pot. Continue to simmer for 20 minutes or until all vegetables are soft. Turn off heat. Stir in chopped parsley. Taste test to see if additional salt is required. Add black pepper if desired.

4. Scoop into bowl and serve warm.

"The intention of every other piece of prose may be discussed and even mistrusted, but the purpose of a cookery book is one and unmistakable. Its object can conceivably be no other than to increase the happiness of mankind." ~Joseph Conrad


Autumn Harvest Bowl: Three Squash Soup

I love the comforting warmth, delicate sweetness and grounding feeling I get from indulging myself with this delicious soup. Everything feels just fine whenever I have a bowl of Three Squash Soup ...

Ingredients:
Makes approximately 4 servings

1 small butternut squash
2 other varieties of small squash
3 tablespoons (45 ml) grapeseed oil or coconut oil
5 or 6 small potatoes, peeled, washed and chopped
3 cloves of garlic, minced
2 tablespoons (30 ml) of fresh parsley or cilantro, chopped
Himalayan salt and black pepper to taste


Method:

1. Preheat oven to 375°F (190°C).

2. Place the varieties of squash whole in a large glass casserole dish or on a strong baking sheet. Bake for 15 minutes to soften.

3. Remove from oven and cut the squash in half. Add 2 tablespoons (30 ml) of grapeseed oil to baking sheet and place squash face down. Bake for 25 minutes or until flesh is very soft. Remove from the oven and let cool.

4. Place potatoes, 1 clove minced garlic and salt, about 1/2 teaspoon (2.5 ml), in a pot with water and bring to a boil. Lower heat and cook for approximately 20 minutes or until potatoes are soft. Drain.

5. In a small pot, heat 1 tablespoon (15 ml) of grapesed oil. Add 2 cloves of minced garlic and sauté until golden. Set aside to cool.

6. Scoop out flesh from the squash into your food processor or blender. Add potatoes and browned garlic (including oil).

7. Add 1 cup (250 ml) of water, parsley and salt. Blend until creamy. If the mixture is too thick for your liking, add more water.

8. Transfer mixture to a large pot and heat on low. Taste test to check if more salt is desired. Garnish with black pepper and fresh parsley or cilantro. Serve warm.


Bonnya's Potato and Garlic Soup

Bonnya wrote to me all the way from India. She was looking for a satisfying soup recipe with ingredients that were accessible in her country. I created this in her honor! Here was her response when she made it for the first time:

"Dear Maria, this morning the first thing I did is I prepared the soup. It was mind-blowing! It kick-started our day with bundles of delight. It is a food for happiness. Hats off to you for your amazing creation. Thank you very much." ~Bonnya

Ingredients:
Makes approximately 6 servings

10 small white potatoes, peeled, washed and chopped
1 large white onion, chopped
5 cloves of garlic, chopped
1 tablespoon (15 ml) of grapeseed oil
2 cups (500 ml) water (and more water to
boil potatoes)
2 tablespoons (30 ml) dried chives
2 tablespoons (30 ml) nutritional yeast
Himalayan salt and black pepper to taste
Chopped fresh parsley to garnish


Method:

1. Place potatoes, onion, 1 tablespoon (15 ml) of salt and 1 clove of garlic in a large pot. Add enough water to cover the potatoes. Bring to a boil and lower heat. Cook until potatoes are soft, about 20 minutes. Drain water and let cool.

2. In a small pot, heat grapeseed oil and add remaining garlic. Sauté garlic until slightly golden. Remove from heat and let cool.

3. Once cooled, add boiled potatoes (with onion and garlic) and sautéed garlic (with oil) to a blender. Add 2 cups (500 ml) of water, chives and nutritional yeast. Blend well, until smooth and creamy. If mixture is too thick, add more water.

4. Before serving, transfer mixture to a pot and warm on stovetop. Taste test to see if more salt is desired.

5. Garnish with freshly ground black pepper and parsley if desired. Serve warm.

"Tradition becomes our security, and when the mind is secure it is in decay." ~Jiddu Krishnamurti


Rapini Lentil Stew

Lentils, when made in this fashion with mushrooms, fennel seed and steak spice, are so hearty and "meaty" that they can satisfy even the most discriminating non-vegans. Full of taste and nutrition, this lentil dish can be a complete meal on its own, or poured over noodles, steamed vegetables or rice is also delicious.

Ingredients:
Makes approximately 6 servings

3 tablespoons (45 ml) grapeseed oil
4 cloves garlic, minced
2 cups (500 ml) French lentils
2 cups (500 ml) homemade vegetable broth (see recipe on page 30) or 2
cups (500 ml) water
2 cups (500 ml) water (If using only water, 4 cups (1 L) in total)
1 bay leaf
2 cups (500 ml) mushrooms, chopped
1 tablespoon (15 ml) unsalted steak spice (for my homemade steak spice
blend see page 69)
1 tablespoon (15 ml) oregano
1 teaspoon (5 ml) fennel seeds
4 cups (1 L) spinach or rapini, stems removed and chopped
1 teaspoon (5 ml) red chili flakes
½ cup (125 ml) fresh parsley or cilantro, chopped
Himalayan salt and black pepper to taste

Method:

1. In a pot, heat 1 tablespoon (15 ml) of oil and 2 cloves of garlic over medium heat. Add lentils and stir, making sure they are coated with oil. After about 2 to 3 minutes, add broth and water (or just water). Add salt and bay leaf.

2. Once mixture boils, lower heat and let simmer for approximately 1 hour, partially covered. Taste test to make sure the lentils are soft.

3. While lentils are cooking, heat 1 tablespoon (15 ml) of oil and 1 clove of garlic in a saucepan. Add chopped mushrooms, steak spice, oregano, fennel seeds and salt. Cook over medium heat until mushrooms are soft, about 5 minutes. Set aside.

4. In another saucepan, heat 1 tablespoon (15 ml) of oil and 1 clove of garlic. Add chopped spinach or rapini. Add chili flakes and salt. Cook over medium heat until leaves are wilted and tender, about 5 minutes for spinach, 10 minutes for rapini. Set aside.

5. Once lentils are soft, remove bay leaf and discard. Add mushrooms and spinach or rapini to the pot. Garnish with chopped fresh parsley or cilantro. Can be served alone, or over rice, steamed vegetables or noodles. Serve warm.


The Market Soup: Quinoa-Cream of Leek

I love going to farmers' markets and picking up fresh leeks! This soup was inspired by one of those trips to the market. I came home with a bunch of beautiful leeks and set out to create a vegan cream of leek experience. I use quinoa to create the cream!

Ingredients:
Makes approximately 6 servings

2 tablespoons (30 ml) grapeseed oil or coconut oil
3 cups (750 ml) of leek, chopped
1 onion, chopped
3 cloves of garlic, minced
1 large potato, chopped
½ cup (125 ml) of quinoa
3 cups (750 ml) water
3 cups (750 ml) vegetable broth (see recipe on page 30) or just 6
cups (1 ½ L) of water in total
1/3 cup (80 ml) fresh parsley or cilantro, chopped, and more for
garnish if desired.
Himalayan salt and black pepper to taste


Method:

1. In a large pot, heat grapeseed oil over medium to low heat. Add leek, onion, garlic and potato. Sprinkle about a teaspoon of salt over vegetables. Cook for about 10 minutes covered, stirring frequently.

2. Add quinoa to vegetables and stir. Allow to cook together for about 5 minutes.

3. Add vegetable broth and water (or just 6 cups (1 ½ L) of water in total). Cover and bring to a boil.

4. Lower heat and simmer for 45 minutes to 1 hour, partially covered. Stir occasionally.

5. Turn heat off and add chopped parsley or cilantro

6. Let cool. Once cooled, blend in a blender. Taste test and add more salt if desired.

7. Transfer to pot and heat to serve. Garnish with more chopped fresh parsley or cilantro and a dash of black pepper, if desired. Serve warm.

"Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet." ~Albert Einstein


The Bucerias: Avocado Soup

Everyone has the same reaction to this soup: "What?! Warm avocado?!" Oh yes, warm avocado and roasted garlic soup is heavenly, just like the small town of Bucerias, in Puerto Vallarta, Mexico, where this soup was inspired. I love you, Bucerias.

Ingredients:
Makes approximately 3 servings

1 tablespoon (15 ml) grapeseed oil
1 clove of garlic, minced
3 ripe avocados
3 tablespoons (45 ml) fresh cilantro, chopped
½ cup (125 ml) raw walnuts
½ cup (125 ml) water
½ teaspoon (2.5 ml) Himalayan salt


Method:

1. In a small pot, heat grapeseed oil. Sauté garlic until slightly golden. Do not overcook. Allow to cool.

2. In a small bowl, mash avocados with a fork or masher. Add avocados, cilantro, walnuts, water, salt and browned garlic (with oil) to a food processor or blender. Blend until smooth and creamy. If mixture is too thick for your liking, add more water.

3. Transfer mixture to a pot and warm on low heat for a few minutes, stirring occasionally. Taste test to see if more salt is required.

4. Garnish with freshly ground black pepper, chopped walnuts and more chopped cilantro or parsley if desired. Serve warm.


The India: Quinoa-Cream of Carrot

For my cream of carrot soup, I create the cream with quinoa. If you don't have some homemade vegetable broth on hand, you can use water instead and this soup will still be wonderfully tasty. My choice of spices for this creation reminds me of the flavors and scents of Indian cuisine, which I adore. Let your taste buds be dazzled by mystical places abroad!

Ingredients:
Makes 6 to 8 servings

3 tablespoons (45 ml) grapeseed oil or coconut oil
4 cups (1 L) carrots, peeled and chopped
4 cloves of garlic, minced
1 tablespoon (15 ml) fresh ginger, chopped
½ teaspoon (2.5 ml) fennel seeds
½ teaspoon (2.5 ml) chili flakes (optional)
½ cup (125 ml) quinoa
2 cups (500 ml) vegetable broth (see recipe on page
30) or water
2 cups (500 ml) water (if using only water, 4 cups (1 L)
in total)
1 teaspoon (5 ml) curry powder
½ teaspoon (2.5 ml) cumin
1 teaspoon (5 ml) turmeric
¼ teaspoon (1.25 ml) cayenne pepper (optional)
Fresh parsley and hot chili peppers, finely chopped
for garnish if desired
Himalayan salt and black pepper to taste


Method:

1. In a large pot, heat oil over medium heat. Add carrots, garlic, ginger, one teaspoon (5 ml) salt, fennel seeds and chili flakes and sauté for about 10 to 15 minutes covered, stirring frequently.

2. Add quinoa to vegetables and cook together for 5 minutes. Add vegetable broth, water and all remaining spices. Cover and bring to a boil.

3. Lower heat and simmer for 1 to 1 ½ hours. Stir occasionally.

4. Turn off heat and add a handful of chopped fresh parsley to the soup. Let cool. Once cooled, blend in a blender. Add more water if too thick for your liking.

5. Transfer to pot and heat on low heat. Add salt and black pepper to taste. Garnish with chopped fresh parsley and hot chili peppers, if desired. Serve warm.

"The freedom of all is essential to my freedom." ~Mikhail Bakunin


(Continues...)

Excerpted from Cooking with Amore by Maria Amore. Copyright © 2014 Maria Amore. Excerpted by permission of AuthorHouse LLC.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

Acknowledgements, 10,
Preface, 13,
Tips from Amore's Kitchen, 15,
Soups, 18,
1. Mega Protein Bowl: Kale and Bean Stew, 19,
2. Autumn Harvest Bowl: Three Squash Soup, 20,
3. Bonnya's Potato and Garlic Soup, 21,
4. Rapini Lentil Stew, 22,
5. The Market Soup: Quinoa-Cream of Leek, 23,
6. The Bucerias: Avocado Soup, 24,
7. The India: Quinoa-Cream of Carrot, 25,
8. A Vegan's Italian Minestrone, 26,
9. Split Pea Soup with Smoked Kale, 28,
10. Quinoa-Cream of Broccoli, 29,
11. Lina's Vegetable Broth, 30,
Salads, Dips and Pâtés, 31,
1. The Mayan: Tomato Cacao Salad, 32,
2. Bean and Celery Salad, 33,
3. Cheeky Chickpea Salad, 34,
4. Almond Arugula Pesto, 35,
5. Classic Italian Potato Salad, 36,
6. The Sensualist: Roasted Eggplant and Pepper Delicacy, 37,
7. A Vegan's Caesar Salad, 38,
8. Amore Veggie and Seed Pâté, 40,
9. String Bean Moroccan Olive Feast, 41,
10. Maria's Heavenly Hummus, 42,
11. Quinoa Chia Crunch Salad, 43,
12. Kim's Asian Flavors Cabbage Salad, 44,
13. Health-Kick Beet Salad, 45,
14. The Josephine: A Tahini Dressing, 46,
15. La Mexicana: Cilantro Salad, 47,
16. Yin-Yang Counterbalance: Mango Avocado Salad, 48,
17. Two Coleslaws: Spicy Italian and Creamy Classic, 49,
18. Lemon Lime Bean Medley Salad, 50,
19. Creamy Cashew Onion Dip, 51,
20. Kale Goji Berry "Rocket Fuel" Salad, 52,
21. Basil Artichoke Spread, 53,
22. Baba Maria Ganoush, 54,
23. Maria's Guacamole, 55,
24. Arabian Mint Lentil Salad, 56,
25. El Tabbouleh Loco, 57,
26. A Taste of Autumn Salad, 58,
27. Parma-Sprinkled Bruschetta, 59,
28. Immune-Boosting Raw Garnish, 60,
Fully Plant-Based Main Meals and Side Dishes, 61,
1. A Vegan's Shepherd's Pie with Cashew-Creamed Corn, 62,
2. Tofu Mex Scramble, 64,
3. Felicia's Eggplant No-Parmigiana, 65,
4. Rapini Mushroom Black Bean Pilaf, 66,
5. Brown Basmati and Long Grain Wild Rice with Green Veggies, 67,
6. Moroccan Flair Vegan Poutine, 68,
7. "For The Love of Chickens" Casserole with Cashew-Creamy Mushroom Sauce, 70,
8. Roasted Red Pepper and Eggplant Risotto, 74,
9. Lasagna Rolls with Tofu Ricotta and Basil Tomato Sauce, 75,
10. Lina's Polpette: No-Meatballs, 77,
11. Green Vegetable Sesame Risotto, 79,
12. Collard BLT Wraps with Tempeh Bacon, 81,
13. Amore's Chili Sin Carne, 83,
14. Veggie Lover's Casserole, 85,
15. Maria's Beany-Creamy Christmas Lasagna, 87,
16. Moroccan Stuffed Zucchini, 89,
17. Portobello Burger, 90,
18. Sweet Potato Fries, 91,
19. Bunless Tempeh Burger, 92,
20. The Pasqualina: Kalamata Olive Pesto with Sautéed Kale and Sundried Tomatoes, 93,
21. Lentil No-Meatloaf, 94,
22. Spring-Tasting Spring Rolls, 96,
23. Mung Bean Quinoa Pilaf, 98,
24. Splendid Spelt Gnocchi, 99,
25. Pizza Vegana, 101,
26. Curried Chickpeas with Couscous, 102,
27. Carnaval Tacos Veganos with Mexican Bean and Corn Salad, 103,
28. Pasta e Fagioli with Homemade Tagliatelle, 105,
29. Sweet Potato Veggie Bean Cotoletta with Iceberg Lemon Salad, 107,
30. Maria's Summer Fiesta Pasta Salad, 109,
31. Tandori Tempeh with Spiced Sweet Potato Mash, 110,
Desserts and Snacks, 112,
1. Triple Chocolate Coconut Cupcakes, 113,
2. Classic Italian Taralli, 115,
3. Anna's Blueberry Cake, 116,
4. Orange Sunrise Bran Muffins with Creamy Dreamy Almond Milk, 118,
5. Cacao Goddess Pudding, 120,
6. Fiori di Zucca, 121,
7. Lemon Poppy Seed Loaf, 122,
8. Crazy-Crispy Kale Chips, 123,
9. Banana Walnut Chocolate Chunk Cake, 124,
10. Matcha Green Tea Pistachio Ice Cream, 125,
11. Jennifer's Comforting Apple Crumble Cake, 126,
12. Bliss Balance Brownie Balls, 128,
13. Strawberry Shortcake Cupcakes, 129,
14. AmoreTella Chocolate Spread, 131,
15. Cheese Scones, 132,
16. Chocolate Raspberry Valentine Cake, 134,
17. Zucchini Cranberry Loaf, 136,
About The Author, 138,

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