Celebrate Vegan: 200 Life-Affirming Recipes for Occasions by Dynise Balcavage

By Dynise Balcavage

Traditional and modern vegan recipes for vacation celebrations year-round

Food and vacation trips cross hand in hand, yet for plenty of vegans, cooking conventional social gathering menus could be tense. Now, from the writer of Urban Vegan, comes this collecting of flavorful, animal-free celebratory recipes, either conventional and modern, utilizing seasonal elements. This booklet covers the spectrum of vacations from around the globe—public, spiritual, or even quirky, lesser-known vacation trips. rejoice Vegan additionally comprises recipes for very important milestones comparable to birthdays, weddings and anniversaries, in addition to menus for daily celebrations like "Girls' evening In," "Snow Day," "Tailgate Party," and "Slumber Party."

Celebrate Vegan makes use of regularly pantry staples, even though a couple of recipes demand extra unique elements. pro cooks and cooking newcomers alike will locate the chatty recipes effortless to stick to. so much recipes are basic, whereas extra complex vacation treats invite readers to discover new ideas. Sidebars convey to gentle surprising vacation trips, in addition to attention-grabbing proof and cooking advice.

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Juice of 1 lime Tropical Fruit Platter A quick and easy way to get more fruits into your day. Makes 6 servings. 1 cup per serving. Prep time: 15 minutes Nutrition information per serving Calories 125, Carbohydrate 32 g, Protein 1 g, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 5 mg, Dietary Fiber 4 g p a ge 37 CELEBRATION Ingredients nonstick cooking spray Preparation 1. Heat oven to 350°F. Spray a 13 x 9-inch baking dish with nonstick cooking spray. 2. Combine rice, sugar, margarine, milk, eggs, cinnamon, nutmeg, and raisins.

2. While chicken is cooking, prepare mole sauce. Toast ancho chilies in a large skillet over mediumhigh heat for 1 minute, stirring constantly. Add broth to skillet and set aside. 3. Spray a large saucepan with nonstick cooking spray. Add onion; cook and stir over mediumhigh heat for 5 minutes. Add chili and broth mixture, tomatillos, cumin, and salt; bring to a boil, then reduce heat and simmer for 10 minutes. Let cool slightly and transfer to a blender container. medium onion, peeled and chopped 1½ cups fresh tomatillos (about 7 medium), husks removed, washed, and diced Chicken and Vegetables with Mole Sauce Preparation 2 teaspoons ground cumin ¼ teaspoon salt 2 fresh cactus leaves, cleaned and chopped (about 1 cup) ½ pound fresh trimmed green beans 4.

Makes 6 servings. ¾ cup per serving. Prep time: 5 minutes Cook time: 30 minutes Nutrition information per serving Calories 180, Carbohydrate 32 g, Protein 5 g, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 115 mg, Dietary Fiber 4 g p a ge 34 CELEBRATION Ingredients 1 (16-ounce) package chopped frozen spinach ½ cup minced white onion 2 (14¾-ounce) cans creamed corn 1 tablespoon margarine 2 teaspoons vinegar 1 teaspoon salt ½ teaspoon ground black pepper Topping ½ cup bread crumbs 2 tablespoons grated Parmesan cheese 1 tablespoon margarine Preparation 1.

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