KEEP IT VEGAN: OVER 100 SIMPLE HEALTHY
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KEEP IT VEGAN: OVER 100 SIMPLE HEALTHY

4.21 (313 ratings by Goodreads)
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Aine Carlin's Keep It Vegan demystifies veganism, with 100 flavorful, simple recipes that use standard supermarket ingredients, none of those hard-to-find, expensive substitutes. Broken down into Breakfast, Brunch & More, Midday Meals & Simple Suppers, Something Special, Sides & Sauces, and Sweet Treats, this plant-based cookbook makes cooking vegan an effortless reality without compromising taste. As an ex-voracious omnivore, and once a devout dairy consumer, Aine understands the limits of taste brought upon by the act of eating consciously; even so, she is a steadfast believer in the endless possibilities of flavors before meat and dairy. Her delicious dishes range from a Toasted Breakfast Burrito and Hole Mole Black Bean Chili to Baked Eggplant with Lemon-Infused Couscous, Stuffed Mushroom Burgers and Dijon Coated Wedges to Mint Chocolate Birthday Cake with a Glossy Ganache to even Strawberry Margaritas--all prove that vegan food can be just as delectable, and with added benefits of eating ethically and improving health! For the newly converted, the cookbook will provide a whole new way of life in addition to a pleasant transition, and for the veteran vegan, the cookbook doesn't bother with sugar-coated, convoluted recipes, but brings forth ideas that are simple yet make big impacts on flavor and taste. Non-vegans will also find these dishes to be mouthwatering and worthy at least for the health benefits! The home cook will most definitely find trustworthy go-to dishes for large dinner parties and small gatherings. The appeal of Aine's down-to-earth personality, engagingly captured in the headnotes, as well as smart variations to suit diverse palates and creative tips to give the dish an extra kick, make this cookbook a must have for all seasons to come! So whether you're dabbling in veganism or fully committed, Keep It Vegan will open you up to a range of ingredients that you've yet to explore or allow you to experiment with existing flavors that continue to excite you. What matters is that you have fun, keep an open mind and create some delicious food.
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Product details

  • Paperback | 176 pages
  • 189 x 234 x 12.7mm | 498.95g
  • Kyle Books
  • London, United Kingdom
  • English
  • 190948721X
  • 9781909487215
  • 363,493

Table of contents

Introduction From Meat Eater to Vegan Health & Body Benefits Pantry Essentials Breakfast, Brunch & More BIRCHER MUESLI COCOA AND ALMOND bUTTER OVERNIGHT OATS SNICKERDOODLE QUINOA BOWL WITH APPLE SLICES BREAKFAST BROWNIE WITH A STRAWBERRY BOTTOM COCONUT, DATE AND ALMOND GRANOLA BANANA AND MANGO FROZEN DESSERT SUMMER BERRY "BUTTERMILK" PANCAKES ROSEMARY AND PEAR-STUFFED FRENCH TOAST CHEWY NUTTY BREAKFAST BREAD MORNING OATJACKS GLUTEN-FREE BLUEBERRY MUFFINS TOASTED BREAKFAST BURRITO BAKED BRUNCHTIME MUSHROOMS SIMPLE SCRAMBLED TOFU SAVORY PUDLA PANCAKE VEGETABLE ROSTI WITH A SMOKY ROASTED SALSA SUPER GREEN SMOOTHIE Midday Meals & Simple Suppers GAZPACHO SHOTS WHOLESOME MINESTRONE ARUGULA SOUP WITH ROASTED GARLIC BAGUETTE SUPER FAST BROCCOLI SOUP SwEET POTATO AND KIWI SOUP BUTTERNUT SQUASH SOUP SILKY SMOOTH BLACK BEAN SOUP WINTER SQUASH AND COUSCOUS SALAD BROAD BEAN FRITTERS WITH A TANGY CUCUMBER SALAD BUDDHA BOWL PARCELS SWEET AND SOUR MARINATED TOFU ZUCCHINI AND CANNELLONI BEAN BURGERS ROASTED SQUASH WITH A CRUNCHY QUINOA FILLING STUFFED MUSHROOM BURGERS AND DIJON COATED WEDGES SPLIT PEA DHAL WITH FLATBREADS CHANA MASALA HOLE MOLE BLACK BEAN CHILLI POTATO AND CAULIFLOWER CURRY CHEATS' MOUSSAKA WEEKNIGHT NOODLE STIR FRY BASIC GNOCCHI PEARL BARLEY RISOTTO WITH GLAZED BALSAMIC ROOT VEG PEA AND LEMON RISOTTO wITH A MINT OIL DRIZZLE TORTILLA PIZZAS THICK CRUST FUNGHI PIZZA SANTORINI-STYLE SPAGHETTI WITH LEMON, CAPERS AND TOMATOES MACARO-NO CHEESE WITH CRISPY KALE SIMPLE HERB PASTA WITH SLOw ROASTED TOMATOES Something Special BLOODY MARY BRUSCHETTA PEPPER AND PEA PARTY FRITTATAS BALSAMIC AND BLACK PEPPERCORN CASHEW CHEESE ASPARAGUS, MINTED PEA AND CARAMELIZED RED ONION TART BAKED EGGPLANT WITH LEMON-INFUSED COUSCOUS SMOKY MORROCAN CHICKPEA STEW WITH SAFFRON-INFUSED COUSCOUS SWEDISH-STYLE VEG BALLS WITH MASH AND CREAMY MUSTARD SAUCE SHEPHERDESS PIE WITH SWEET POTATO TOPPING PECAN-TOPPED BAKED SWEET POTATO MEXICAN-STYLE LASAGNE RED LENTIL AND SPINACH LASAGNE INDIAN SpICED TACOS WITH MANGO SALSA SUMMERTIME STEW BEET, CITRUS AND FENNEL SALAD ZESTY BULGAR WHEAT AND WATERMELON SALAD SWEET POTATO AND SPINACH SUSHI STRAWBERRY MARGARITA CHERRY GINGER FIZZ HITCHCOCK bLONDE COCKTAIL Sides & Sauces ANYTIME SAVORY MUFFINS TEAR !N' SHARE ANTIPASTI FOCCACIA CRUSTY NO-KNEAD CARROT AND ZUCCHINI BREAD PISTACHIO, PARSLEY AND WALNUT PESTO PESTO ROASTED BROCCOLI SALT !N' PEPPER TOFU FINGERS GRIDDLED POLENTA STICKS PAN-FRIED PAPRIKA SPICED SPROUTS CUMIN-SPICED CARROTS BRAISED RED CABBAGE WITH APPLE TARRAGON PEA AND SPINACH GREEN BEAN SALAD SIMPLE POTATO SALAD POTATO DAUPHINOISE SALAD DRESSING IN SECONDS MAPLE MUSTARD SALAD DRESSING HUMMUS SAUCE AVOCADO SAUCE TAPENADE CREAMY EGGPLANT DIP BEET HUMMUS TWO-STEP TOMATO SAUCE EASY VEGAN GRAVY CINNAMON CITRUS CRANBERRY SAUCE SPICED PUMPKIN PRESERVE Sweet Treats CARROT CAKE BITES CHOCOLATE PEANUT BUTTER BITES CHOCOLATE BARK FUDGY BROWNIES CHOCOLATE CHESTNUT PIE PUMPKIN PIE SUGAR COOKIES THREE WAYS MINT CHOCOLATE BIRTHDAY CAKE WITH A GLOSSY GANACHE SUMMER PUDDING NECTARINE, BLUEBERRY AND ALMOND CRUMBLE NO-BAKE STRAWBERRY VANILLA CHEESECAKE LEMON CURD ALMOND CASHEW AND COCOA CASHEW DAIRY-fREE CREAM CUPS BANANA, PEANUT BUTTER AND CHOCOLATE SAUCE SUNDAE COINTREAU GRANITA BAKED BANANAS IN A CITRUS RUM SAUCE AMARETTO BISCOTTI AND EASY AFFOGATO EASY CREAM HORCHATA
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Review quote

Aine's book does a good job in making vegan food appealing. Flavor is a priority and she is smart enough to realise that first and foremost the food has to be delicious. Recipes for Smoky Moroccan Stew and Fudgy Brownies might succeed in converting the most dedicated carnivore, and there are plenty of options for breakfast, brunch, lunch and supper dishes, with many stylish enough to use for entertaining.--Irish Independent, 8/27/2014 Vegan lifestyle blogger Aine Carlin of Pea Soup Eats released a cookbook any animal product-shunner should add to their library immediately. Not vegan? Pick it up anyway -- you know your veggie repertoire needs shaking up. From (vegan) soup to (already vegan) nuts, there's something for everyone in Keep It Vegan. Know anyone who likes couscous? Really? Everyone? Well then right this way to salad bliss. Follow Aine on Twitter and Instagram.--Food Republic, 1/22/2015 Aine Carlin, a dedicated vegan, talented blogger and now cookbook author of Keep it Vegan, is set on debunking the myth that living the vegan lifestyle results in a dismal pantry and lackluster meals. In her cookbook, amongst pages of tips and recipes, she offers a handy list for stocking a vegan-centric kitchen. Below, she shares her must-have pantry picks along with three of our favorite recipes from Keep it Vegan. It was hard to select just a trio--her book is bursting with accessible, beautiful recipes suited for all diets.--Emily Arno "Relish Magazine, 2/11/2015 " While it's great to see all the vegan cookbooks that are appearing on the shelves these days, I feel like many of them repeat the same recipes. There are only so many ways you can make tofu scramble and basic seitan before you run out of variations. Which is why it's fun to come across something a little different from time to time, like Aine Carlin's Keep It Vegan.--Quantum Vegan, 2/16/2015 This week's book, Keep It Vegan, is by Aine Carlin, a blogger and a very talented woman when it comes to food combinations. I once had a chef who turned vegan and I got him to help me with my vegetarian book but I now realise there is a big difference between vegetarian and vegan food. If you think vegan food is boring, think again. This book will inspire you to eat healthily without compromising on flavor. And all you carnivores out there should give it a go, too. You will not only feel lighter, but will have bags more energy.--Aldo Zilli "The Daily Express, 8/30/2014 " I'd never even entertained the idea of becoming vegetarian, let alone immersing myself in a lifestyle that I'd believed to be restrictive and boring. Until, that is, I embarked on the long learning journey that has led me to where I am today. I'm now a vegan and have eliminated fish, meat, anything containing animal fats, eggs and dairy products from my diet. As a result, my health has been transformed.--Aine Carlin "Daily Mail (UK), 8/23/2014 " I recently received a review copy of Keep It Vegan: Over 100 Simple, Healthy & Delicious Dishes by Aine Carlin, and am sharing my favorite recipe, mac n' no-cheese with crispy kale because if there's one stereotype about vegans that rings true, it is our undying love of kale. If this cookbook and my cookbook went to high school together, they probably wouldn't have hung out. Keep It Vegan is very lady-like, where as my book has several references to Cannibal Corpse and Skeletonwitch. However, if these cookbooks were to meet again after college, I believe they would become friends over the common love of vegan tacos. I found a lot of dishes in this book to recommend to my newbie vegan friends, and some fun twists like Indian Tacos and Bloody Mary Bruschetta to try myself.--Bake and Destroy, 1/28/2015 This recipe is courtesy of Aine Carlin's new cookbook Keep It Vegan. Another blogger that I have been following for a while, it is my pleasure to share her recipes with you. She blogs at Pea Soup Eats and her British influence is obvious throughout her book of comfort vegan foods: Morning Oat Jacks, Shepherdess Pie with Sweet Potato Topping, Chana Masala, Mexican-Style Lasagna, Red Lentil and Spinach Lasagna, Braised Red Cabbage with Apple, Chocolate Chestnut Pie, Summer (Bread) Pudding, and Banana Peanut Butter and Chocolate Sauce Sundae. Her recipes are approachable without too many esoteric ingredients (beyond what is normally found in a vegan pantry) but she also includes unusual and creative ideas like Bloody Mary Bruschetta, Breakfast Brownie with a Strawberry Bottom, Rosemary-and-Pear-Stuffed-French Toast and even Sweet Potato and Kiwi Soup.--Taste Space, 2/3/2015 Lemon curd typically is made with butter and eggs, so this vegan recipe might seem strange. But it's actually quite good. Keep a careful eye on the cooking curd; my mind wandered, and it ended up turning a deep orange the first time I made it. Still ate it, of course, but it wasn't as pretty as the pale-yellow second batch.--Corvallis Gazette-Times, 2/05/2015
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About Aine Carlin

Aine Carlin is a popular food and fashion blogger and former actress. She blogs at peasoupeats.com and was the vegan food columnist for chef Marcus Samuelsson's website, Food Republic.
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Rating details

313 ratings
4.21 out of 5 stars
5 46% (144)
4 34% (107)
3 16% (50)
2 3% (9)
1 1% (3)
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