The ebook is available here.
Life is better with a little spice.
Discover new menus to impress at your next dinner party or simply enjoy as part of a healthy lifestyle.
Each menu in AfroVegan is inspired by the cuisine of a different country. The recipes incorporate spices and flavors to evoke the experience of a traveler walking through market stalls piled high with exotic ingredients. Many dishes contain creative uses for super foods like avocados, lentils, cabbage, kale, sweet potatoes, tomatoes and turmeric.
To help you transform menus into memorable parties, James Beard award winner Mark Bitterman, author of Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes, provides salt pairing tips. Inspiring drink recipes are composed by mixologist Scott Beatie, author of Artisanal Cocktails.
The Vegan Scoop brings the pleasures of the ice cream parlor into your home with 150 recipes for delicious frozen desserts that are so rich and creamy, they’re better than the “real” thing—and contain one-third the calories!
Developed by chef Wheeler del Torro of Wheeler’s Frozen Desserts, these “faux” creams feature 100 percent vegan-certified ingredients, making them suitable for both vegans and those with lactose intolerance and other dairy aversions. And with each serving containing approximately 80 calories—nearly 100 calories fewer than a serving of traditional ice cream—you can indulge with peace of mind (and keep your trim waistline!).
Chapters are devoted to innovative flavor “inspirations,” and cover everything from Caribbean & Island Flavors to Healthy Flavors and Aphrodisiacal Flavors. You’ll also find two chapters full of recipes for toppings, sauces, sides, and other dessert accompaniments.