RECIPE TITLE "Sesame
Green Beans" Author: Mark, CA
- 1 1/2 pounds
green beans, cut into 1 1/2 inch pieces (or 2 pkgs. frozen cut green beans)
- 2 teaspoons sesame seed
- 1 medium glove garlic, finely chopped
- 2 tablespoons
margarine or butter
- 2 tablespoons soy sauce
- Heat beans in 1
inch salted water (1/2 teaspoon salt to 1 cup water) to boiling; reduce
- Simmer uncovered
5 minutes. Cover and simmer until crisp tender, 10 to 15 minutes longer;
drain. (If serving frozen green beans, cook as directed on package; drain.)
- Cook and stir sesame
seeds and garlic in 1-quart saucepan over medium heat until sesame seeds
are light golden brown, 3 to 5 minutes. Add margarine and soy sauce. Heat
until margarine is melted, stirring occasionally. Toss with green beans.
|The Vegetable Dishes I Can't Live Without
Sometimes we need a little inspiration when it comes to adding more vegetables to our plate. Thankfully for us, Mollie Katzen knows a thing or two about vegetables! On the 30th anniversary of her groundbreaking Moosewood Cookbook, Mollie presents just under 100 delicious vegetable side dishes in this delightful and beautiful cookbook. Whether you need an appetizer, a quick and easy snack for the kids, or something to accompany a main dish, this cookbook offers creative recipes and countless ways to infuse more vegetables into our diets.
Both vegetarians and meat-eaters alike can benefit from these tasty and healthy side dishes, many of which you can even serve as stand-alone meals. The Vegetable Dishes I Can’t Live Without is an assortment of mostly new recipes, with new twists on some old favorites. Presented in her signature style and with her classic hand-drawn illustrations, these are the recipes she loves the most, and the recipes her millions of fans will most cherish. Click here to buy
|The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets
Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites -- from cakes, cookies, and crepes to pies, puddings, and pastries -- this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be.
A seasoned cooking instructor and self-described "joyful vegan," author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker -- novice or seasoned.
Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values:
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* Lemon Cheesecake
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|The Vegetable Box
300 ways to make cooking and eating vegetables interesting in this fun format--a truly unique product.
Each book corresponds to two vegetables and an additional feature of the box are the dividers which separate the books - each has a list of recipes contained in the corresponding book for quick reference.
About the Author:
Keda Black is a French home cook and food writer. She was born in Zambia and is of a thoroughly mixed Scottish, Bourguignon, Spanish and Italian descent.
Having become a trained chief librarian, she strangely found herself more eager to go out looking for new taste sensations or sweat in front of a hot stove, rather than to sit at a computer scanning databases. So she now divides most of her time between kids and kitchen. Unsurprisingly, her cooking tends to go beyond the boundaries of traditional French cuisine but is never complicated or labored. She has already written about cheesecakes, pot-au-feu, vegetables, charlottes. Her latest books include a step by step basics cookery course as well as a mega Cake Box full of sweet delights.
After having been a long time a food journalist (for Savours, Woman magazine), Catherine Qu'vremont devotes herself entirely to her passions: cooking and writing. She is currently works on her next work: a fruit box to appear in July 2008. Click here to buy
|The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit
From the world-class garden of acclaimed food writer Amy Goldman, a gorgeously illustrated guide to the world’s most beautiful and delicious tomatoes.
Every year, renowned grower Amy Goldman produces an amazing 500 varieties of tomatoes on her farm in New York’s Hudson Valley. Here, in 250 gorgeous photos and Goldman’s erudite, charming prose, is the cream of the crop, from glorious heirloom beefsteaks – that delicious tomato you had as a kid but can’t seem to find anymore – to exotica like the currant tomato, a pea-sized fruit with a surprisingly big flavor. Along with the photos are profiles of the tomatoes, filled with fascinating facts on their history and provenance; a section of more than 50 delicious recipes; and a master gardener’s guide to growing your own. More than just a loving look at one of the world's great edibles, this is a philosophy of eating and conservation between covers — an irresistible book for anyone who loves to garden or loves to eat.
Click here to buy