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A
review by Marty Martindale
“Do you
like to be jazzed? Are you a bit of a rebel? V Cuisine is
for vegans, vegetarians and anyone seeking fresh flavors,
colors, textures and fun. Never boring, rarely fattening and
packing a big nutritional boost, V Cuisine is the evolution
of the best of vegan food and cooking.” This is Angeline
Linardis’ opening to her introduction and a warm challenge,
indeed, to try new foods in ever-new combinations.
For our
health and pocketbook these days, we all need to eat less
meat, and these delightfully fresh recipes fill the bill on
both these fronts. The old mandate of eating meat every day
is simply not in our best interests these days.
OUT OF
THIS WORLD ROASTED CAULIFLOWER SOUP
For this, assemble olive oil, garlic, onions, red pepper, a
tomato, zucchini, cauliflower, basil, oregano, nutmeg and
unsweetened soy milk
BLAZING
SUNSET ORANGE GINGER BROTH
This is onions, chopped ginger, orange juice, soy milk,
orange zest and green onions
CARROT-LEMON ZINGER
Simply carrots, lemon, olive oil and chopped green
herbs
INFINITY DRESSING
Olive oil, soy sauce, cider vinegar and honey
SUPER FAUX CAESAR DRESSING
Olive oil,white vinegar, flaxseeds, garlic and seasoning
NEW POTATOES IN ALMOND CREAM
Olive oil, onion, garlic, blanched almonds, onion powder,
lemon juice, parsley, Italian seasoning and slivered almonds
FRESH
TOMATO ONION CHUTNEY
Tomatoes, onion, cilantro, olive oil and vinegar
TO DIE
FOR PEAS
Frozen peas, olive oil, onion, garlic and Italian seasoning
BLACK BEAUTY BEANS WITH SPICY GREEN OLIVES
Canned black beans, manzanilla olives, fresh roasted red
peppers, parsley, green onions, onion powder, paprika,
basil, rosemary, red papper flakes and olive oil
WILD
RICE WITH SPINACH AND LUCIOUS LEMON CREAM
Cooked wild rice, carrot, celery, green onions, olive oil,
flour, lemon juice, unsweetened soy milk, lemon zest,
saffron, onion powder, sunflower seeds, grape tomatoesk, raw
spinach and seasoning
SPECIAL RAPINI (BROCCOLI RABE) PAELLA
Onion, garlic, olive oil, rapini, red pepper, cooked
brown/basmati rice and soy sauce
HOT BROCCOLI DIP TO GO CRAZY OVER
Canned cannelloni beans, garlic, lemon juice, olive oil,
green onions, parsley, broccoli, sage, dill and paprika
BLACK
BEAN TOMTO POPPERS
Canned black beans, garlic, onion, parsley, celery, olive
oil, lemon juice, cumin and cherry tomatoes
BARLEY
BALLS
Cooked barley, garlic, onion, onion powder, Dijon mustard,
light miso, soy sauce, ground cumin, wheat germ and red
pepper flakes
SUPREME SPINACH PESTO
Olive oil, lemon juice, garlic, green onions, pine nuts,
parsley, fresh spinach and basil leaves
ROASTED
TOMATO CHUTNEY
Cherry tomatoes, onion, garlic, mango, jalapeno peppers,
parsley, olive oil, cumin, curry powder, tarragon and hot
sauce
TOFU
CAROB BROWNIES
Medium tofu, vanilla, cinnamon, olive oil, walnuts, carob
powder, whole wheat flour, baking soda, icing sugar, vanilla
ice cream and soy milk
COCOA MEXICANA
Carob powder, brown sugar, soy milk, cayenne pepper,
cinnamon sticks, ground clove or nutmeg and ice cream
Visit
the book’s website:
VCUISINE
Marty
Martindale’s website:
FOOD SITE OF THE DAY
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