The 25th Anniversary Edition revitalizes a classic cookbook by incorporating over 30 new, delicious recipes while updating most of the original ones to align with contemporary nutritional standards. This edition reflects the growing popularity of tofu and soy products, now widely available in grocery stores, making it a timely resource for both new and seasoned cooks looking to explore the versatility of tofu in their meals.
Discover delicious meatless burger recipes by Louise Hagler, featuring a mix of beans, grains, and vegetables. These low-fat, high-fiber creations are not only tasty but also healthy, making it easy to enjoy burgers without compromising on flavor.
Discover a range of familiar dishes incorporating versatile new soyfoods, traditional legumes, & more. These recipes contain no cholesterol or lactose, & are very low in calories & saturated fats. Over 200 healthful recipes offer comprehensive techniques & information for a nutritious vegetarian diet. Included are complete instructions for home preparation of basic tofu, tempeh, soymilk & soy yogurt.
When The Farm Vegetarian Cookbook was released in 1975, it was the first meat-, dairy-, and egg-free cookbook published in the United States. It also introduced good tasting nutritional yeast as a source of vitamin B12, and according to Bill Shurtleff, author of The Book of Tempeh was the first cookbook to introduce tempeh to North America. This edition provides more in-depth information on plant-based nutrition.A compilation of recipes from some of the best cooks on The Farm, an intentional community in rural Tennessee, many of the over 250 cholesterol-free recipes are family favorites that showcase the versatility of soybeans. Many of the original recipes were adjusted to contain less fat and sugar. Detailed instructions are included on how to make soymilk, tofu, tempeh, yogurt and other soyfoods at home.Even today, with plant-based alternatives mainstream and Google at your fingertips, this cookbook is a beloved part of vegan culinary history that gets passed down from generation to generation.
Die Sojabohne ist eines der bedeutendsten Nahrungsmittel der Welt. Ihre Wurzeln liegen in China, wo die wandelbare Bohne vor Tausenden von Jahren kultiviert wurde. Ihre Zukunft hat bereits begonnen: als ideale Quelle für gesunde Makronährstoffe, formbar und verwandelbar. Diese Bohne ist ein Verwandlungskünstler: ohne von ihrer Vitalität zu verlieren, kann sie nahezu jede Form und jeden Geschmack annehmen. Die Vielfalt der Rezepte und Möglichkeiten ist so verblüffend, daß man aus dem Staunen nicht mehr herauskommt: Tofu, mariniert und gebraten, als cremige Füllung für Pasteten, in Form von Bratlingen, als Beilage für die fernöstliche Küche, aber auch in Form von Milch, Joghurt, Käse, Eis und vielem mehr findet man die alleskönnende Bohne. Ein hervorragendes Team hat seine Kenntnisse zu diesem Buch beigesteuert: Louise Hagler (30 Jahre Soja-Produktentwicklung, Kochbuchautorin), Dr. Mark und Dr. Virginia Messina (Ernährungswissenschaftler, University of Michigan) und Peter Globitz (Präsident des weltweiten Soytech Informationszentrums).