New American vegan

Weaving together personal stories with 120 appetizing recipes, this friendly cookbook delivers authentically American and vegan cuisine that has to be tasted to be believed. Midwestern-inspired recipes range from very basic to the modestly complicated, but always with an eye on creating something beautiful and delicious in its simplicity. Clear text provides step-by-step instructions and helps new cooks find their feet in a vegan kitchen, with a whole chapter devoted to terms, tools, and techniques. With an eye towards improvisation, the cookbook provides a detailed basic recipe that is good as-is, while providing additional notes that explain how to take each recipe further, to increase flavor, to add drama to the presentation, or just to add extra flourish.

Includes index.

Introduction: How I Went Vegan, Why I Stay Vegan & Why the Food Is Central to My Life; Chapter 1: Terms, Techniques & Tools: A Brief Field Guide to What You Need & What You Need to Know; Preparing your ingredients; Being a better cook & being a better eater; A brief glossary; Tools you'll need & tools that are nice to have; A brief grocery list; Deciphering the time/difficulty glyphs; Chapter 2: Soup Is Good Food (for Vegans!); Basic Vegetable Stock; Quick, Rich Borscht; Luxurious Carrot & Cashew Soup with Agave & Chipotle Ribbon; Cream of Broccoli Latte with Soy Foam.

Tangy Pumpkin, Tomato & Jalapeño SoupStick-to-Your-Ribs Yellow Split Pea & Greens Soup; Zesty Sweet Potato, Black Currant & Jalapeño Soup; Exotic Mushroom & Sea Vegetable Bisque; Grandpa Vince's Homemade Chickenless Soup; Fresh Pineapple, Red Pepper & Arugula Gazpacho; Old-Fashioned Hearty Lentil & Vegetable Soup; Fiery Illinois Corn Chowder; Deep South Gumbo Z'Herbes; Getting Past the Recipes: What Makes a Good Soup?; Chapter 3: Get Saucy!; Simple Vinaigrette Salad Dressing; Simple Slaw Dressing; Raspberry Coulis; Nori Tahini Spread; Spinach, Arugula & Walnut Pesto; Kiwi Jalapeño Coulis.

Kalamata Olive & Dill Pic…