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OX COOKBOOK (COOKING WITHOUT BONES 5)
OX COOKBOOK (COOKING WITHOUT BONES 5)
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€9,90 EUR
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€9,90 EUR
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Cooking without Bones - The Ox Cookbook 5: More than 200 vegan punk recipes [15 x 21.5 cm, 192 p.] ++ In "Cooking without Bones - The Ox Cookbook 5" there are over 200 recipes with purely plant-based ingredients, for beginners and experts, for vegans, vegetarians and omnivores, from simple to sophisticated.
By punks, not just for punks. Anyone who thinks it's difficult to manage without eggs, cheese and other animal products in vegetarian cooking simply hasn't tried the purely plant-based, vegan cuisine yet.
Joachim Hiller and Uschi Herzer have been vegetarian since the late eighties and completely animal-product-free for several years - and they know what they're talking about.
In their latest cookbook, they present basics for appetizers, soups, salads, main courses, desserts, cakes, pies and muffins, as well as complete menus and more elaborate dishes.
In their vegan punk rock kitchen, undogmatic meat alternatives made from soy and seitan go into pots and pans, but they also show in many recipes how to prepare delicious dishes without relying on cooking with meat, cheese and co.
Anything that tastes good and is fun is allowed, because veganism is only cool if it comes without a raised finger.
A book for people who already have experience with vegetarian and vegan cuisine, as well as for newcomers and curious omnivores.
Includes "The ABCs of Vegan Nutrition" by Dr. Markus Keller as well as information on veganism and tips and tricks for making the switch.
The book was illustrated by Rautie, who also designed the cover. As with the four previous cookbooks, this one also features guest recipes from the music and vegan scene.
Criminal biologist Mark Benecke shows how to prepare a delicious "leftover casserole", Mille from the Essen thrash legend KREATOR revealed his recipe for tofu slices with root vegetables, from Ayurveda chef Volker Mehl ("Koch dich glücklich") comes a delicious gnocchi dish, Berlin vegan chef Björn Moschinski from Restaurant Kopps gave us his legendary egg salad recipe, Kurt Ballou from CONVERGE wrote down his instructions for mango tofu rice, DJ and stunt performer Frank Castro contributed his "Coco Loco Chicorée", Sebastian Zösch from the Vegetarian Association revealed how to prepare his favorite lasagna, "Mac & Cheeze" is the vegan classic recipe by Yvonne Ducksworth from JINGO DE LUNCH, Davide Zolli from the Venetian band MOJOMATICS shows us how to prepare original penne with red pesto.
Florian Boge from the Vegan Strength sports team contributed the "Vegan Strength Pizza", the vegan Ahrtal winemaker Michael Fiebrich shares his cauliflower curry with us, and Derek Archambault from DEFEATER amazes with fish-free tuna salad, and the tofu cheesecake comes from Megumi Nachev, who runs the DevaDeva Café in Tokyo.
By punks, not just for punks. Anyone who thinks it's difficult to manage without eggs, cheese and other animal products in vegetarian cooking simply hasn't tried the purely plant-based, vegan cuisine yet.
Joachim Hiller and Uschi Herzer have been vegetarian since the late eighties and completely animal-product-free for several years - and they know what they're talking about.
In their latest cookbook, they present basics for appetizers, soups, salads, main courses, desserts, cakes, pies and muffins, as well as complete menus and more elaborate dishes.
In their vegan punk rock kitchen, undogmatic meat alternatives made from soy and seitan go into pots and pans, but they also show in many recipes how to prepare delicious dishes without relying on cooking with meat, cheese and co.
Anything that tastes good and is fun is allowed, because veganism is only cool if it comes without a raised finger.
A book for people who already have experience with vegetarian and vegan cuisine, as well as for newcomers and curious omnivores.
Includes "The ABCs of Vegan Nutrition" by Dr. Markus Keller as well as information on veganism and tips and tricks for making the switch.
The book was illustrated by Rautie, who also designed the cover. As with the four previous cookbooks, this one also features guest recipes from the music and vegan scene.
Criminal biologist Mark Benecke shows how to prepare a delicious "leftover casserole", Mille from the Essen thrash legend KREATOR revealed his recipe for tofu slices with root vegetables, from Ayurveda chef Volker Mehl ("Koch dich glücklich") comes a delicious gnocchi dish, Berlin vegan chef Björn Moschinski from Restaurant Kopps gave us his legendary egg salad recipe, Kurt Ballou from CONVERGE wrote down his instructions for mango tofu rice, DJ and stunt performer Frank Castro contributed his "Coco Loco Chicorée", Sebastian Zösch from the Vegetarian Association revealed how to prepare his favorite lasagna, "Mac & Cheeze" is the vegan classic recipe by Yvonne Ducksworth from JINGO DE LUNCH, Davide Zolli from the Venetian band MOJOMATICS shows us how to prepare original penne with red pesto.
Florian Boge from the Vegan Strength sports team contributed the "Vegan Strength Pizza", the vegan Ahrtal winemaker Michael Fiebrich shares his cauliflower curry with us, and Derek Archambault from DEFEATER amazes with fish-free tuna salad, and the tofu cheesecake comes from Megumi Nachev, who runs the DevaDeva Café in Tokyo.
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