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Unsweetened almond milk has less than half the calories of skim dairy milk. It has the same consistency of whole milk, and it has more vitamins and minerals than soy milk. If you can handle tree-nuts, then you have no excuse not to use almond milk every day of your life. With so many diets and eating habits out there like vegan, gluten-free, and low-carb it can be confusing to try keeping up with what kind of food is acceptable for specialty eaters. The beauty of almond milk is that it fits all of those eating habits and so many more. Even more perfect is that almond milk can be used in place of dairy, soy, or rice milk in almost any cooking situation. With these dozens of Instructables recipes in one convenient collection, you'll be on your way to a more almond-based lifestyle in no time! Only in this collection can you find amazing recipes like: Raw chocolate almond chia pudding Vegan butternut biscuits Creamy vegan baked potato soup Vegan shepherd's pie Healthy chocolate banana bread And so much more! You don't have to be vegan, gluten-free, or even watching your weight to enjoy the healthy benefits of almond milk. With it, you know exactly what you're drinking; with The Joys of Almond Milk, you'll know exactly what you're eating, too. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
A masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi. The word `sushi' refers to `vinegared rice', which is used for any kind of sushi with raw, pickled, smoked, grilled or seared ingredients. In this book, the simple secrets behind making good sushi are revealed, such as how to select your sushi components based on the three principles of colour, taste and texture. Author Atsuko offers an approachable, diverse and colourful selection of sushi dishes. Classic white sushi rice will always be a favourite, but here you will find options to use brown rice, quinoa and pink beetroot rice too. Familiar rolls and wraps are included as well as sushi burgers, bombs and deconstructed salad bowls. The book opens with Your Sushi Pantry, listing essential ingredients. After this comes Basic Cooking Methods and Step-by-step Techniques. The recipes are then divided into Sushi Rolls which include Futomaki, Uramaki, Temaki cones and Gunkanmaki. Moulded Sushi features classic Nigiri, Temari, Oshi Sushi and pretty Chakin Sushi parcels. Creative Moulded Sushi includes new ideas like Sushi bombs, Burgers and Sushi Cakes. Deconstructed Sushi features celebration Chirashi sushi, Poke Bowls and Jarred Salads. Finally, Vegetarian and Vegan sushi offers a delicious selection of plant-based treats sush as Inari Sushi and Vegetable Nigiri.
Simple, stunning recipes for home cooks, from the writer of the "Repertoire" column for the San Francisco Chronicle Home cooks don't need dozens of cookbooks or hundreds of recipes. They just need one good book, with about 75 trustworthy, versatile, and above all, delicious recipes that can stand alone or be mixed-and-matched into extraordinary meals. That's what Repertoire is: Real recipes, from real life, that really work. After nearly two decades in the kitchen and writing about food, this is the way San Francisco Chronicle writer Jessica Battilana really cooks at home. These are her best recipes, the ones she relies on the most--for a quick weeknight supper, a special dinner party, when a friend drops by for a drink and a snack, for the chocolate cake that never fails. The knowledge, freedom, and flexibility that comes from cooking these recipes is all you really need in the kitchen. With a salad for every season, pantry pastas, many meatballs, chewy cookies, and more, Repertoireputs the perfect dish for every occasion within reach.
A book like this doesn't get written in a day. Over the years, Mrs. Sundberg has gathered the best recipes this side of Lake Wobegon. It was a Saturday in the spring when she got to thinking about all the people who have requested recipes along the way and how she just might have enough recipes for a cookbook. Sure enough, she did. When it comes to good food, there's always room for recipes tried and true. This book is a return to simple food, lovingly prepared, sure to please. Menus are planned around shared life events, from holidays to funerals to vacations to Saturday night suppers, featuring more than 160 basic recipes with common ingredients already in your pantry. And on top of it all, read a few of Mrs. Sundberg's stories and thoughts on ordinary life.
The 30th anniversary edition of this classic cookbook for parents of tots and toddlers contains some of the most popular recipes for baby food, finger food, snacks and desserts ever published. Fully updated, this new edition includes information on the newest Food Pyramid Guide, sample servings for young children, organic baby food options, when to introduce new solids and which to try first, vegetarian baby food options, handling and storing baby food, safe uses of microwaves, the latest equipment for making baby food at home, foods likely to cause allergies and how long to delay introduction of these foods.
More than just a cookbook, "Feed Me I'm Yours" provides time-saving, trouble-saving, and money-saving tips. It also contains entertaining "edible craft" activities for celebrating birthdays, the seasons and major holidays.
Panini are little sandwiches that are put through a press that
warms up the filling and gives the bread a delicious grilled
flavor. Ten years ago, you would have had to get on a plane and
gone to Italy to enjoy one, but today you can find panini
everywhere--in Italian restaurants, restaurant chains like Panera,
even higher-end supermarkets are selling panini in their take-out
foods sections. Because its popularity, the panini press (think a
small George Foreman Grill) has become the hottest selling small
appliance on the market. Everyone is selling them. Williams-Sonoma
and Sur La Table carry brands like LeCreuset, All-Clad, and Krups,
while Target sells a Hamilton Beach model for less than $50 and
Wal-Mart a Breadman version for $39.95.
Forget what you know about gourmet cooking. In The Blender Cookbook, Paul Mayer details easy, quick, delicious recipes without wasting time or labor. Stun your guests and family with high quality soups, sauces, pates, quenelles, hors d'oeuvres, vegetables, salad dressings, meat and vegetable dishes, and much more.
Tired of the same old cleanse? Instead of feeling rejuvenated are you feeling depleted, anxious, and cranky? (Not to mention ...hungry?) A group of vegan taco scientists in Austin, Texas, know just how you feel, and now reveal their one-of-a-kind cleansing journey that anybody can follow and stick to-.-the Taco Cleanse. While the typical cleanse works by depriving you of your favourite foods, the plant-based Taco Cleanse rewards your body with what it naturally craves: tortillas, refried beans, guacamole! Begin 'with a breakfast taco, the most important taco of the day. Even if you do nothing else, your mood will brighten in just 24 hours. Keep eating tacos and within a week your outlook will be noticeably improved. After 30 days, cleansers report lasting benefits-and you will, too! The Taco Cleanse shows you: How to make everything from the tortilla-flour, corn, and waffle (!)-to the thirst-quenching "Supplements" (margaritas and other beverages) that best complement your tacos. What to put in the tortilla-beer-battered portobellos, mac and cheese, even tater tots. How to remake popular staples like picadillo, tacos al pastor, carne guisada, and fish tacos using plants instead of, well, animals. The Taco Cleanse is cheap, easy, and delicious. Its recipes are authentically Austin, and are sometimes even inspired by Mexico, where the taco was first created. Everything tastes better folded (exactly once) into a tortilla. Just eat one or more tacos at every meal, adding margaritas as necessary. It is that simple.
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