Conscious Kitchen
portes grátis
Conscious Kitchen
A Beginner's Guide to Creating a Sustainable, No-Waste Kitchen for a Healthier Home and Planet
Lucas, Immy
Quarto Publishing Group USA Inc
11/2024
176
Dura
9780760390221
15 a 20 dias
Descrição não disponível.
Introduction Chapter 1: Sourcing, Seasonality, and Sustainability
Chapter 2: Storing Food
Chapter 3: Fermentation and Other Food Preservations
Simple Sauerkraut
Scotch Bonnet and Sweet Pepper Hot Sauce
Pickled Red Onions
Chapter 4: Eating Seasonally in Spring
Rhubarb Compote with Homemade Soy Yogurt and Toasted Nuts
Orzo with Fresh Herby Dressing and Crispy Tempeh
Zucchini and Swiss Chard Vegan Frittata
Spring Garden Pasta
Crispy Miso-Butter Tofu with Asparagus and Sauteed Greens
Grilled Asparagus with Marinated Charred Tofu Skewers and Lemon and Herb Dressing
Spring Risotto with Fresh Peas
Chapter 5: Eating Seasonally in Summer
Fresh Pea and Zucchini Salad with Homemade Focaccia
The Perfect Potato Salad with Chive Flowers, Pickled Red Onion, and Mustard
Flatbread with Tomato Confit and Fresh Basil
BBQ Tempeh Burger with Homemade Slaw
Sweet Chili Sauce
Homemade Baked Beans (English Style) with Rosemary and Sea Salt Bread
Tuscan-Inspired Grilled Vegetable and Fresh Mixed Tomato Panzanella
Chickpea Pasta Salad with Dill and Fresh Pickles
Chapter 6: Eating Seasonally in Autumn
Mushroom Stoop with Parsley Dumplings
Vegan Full English Breakfast
Beet Tart with Orange Zest
Seasonal Chili with Pumpkin and Dark Chocolate
Creamy Pumpkin Gnocchi with Veggie Sausage and Sage
Baked Squash with Cinnamon, Star Anise, and Harissa Couscous
Apple and Blackberry Crumble
Chapter 7: Eating Seasonally in Winter
Caramelized Onion and Mushroom on Butter Bean Mash with Parsley
Mushroom and Lentil Lasagna
Store Cupboard Shepherd's Pie
Nut Roast with Cranberries and Walnuts
Baked Sweet Potato, Chickpea Salad, and Tahini Dressing
Chunky Vegetable, Butter Bean, and Pasta Soup with Sourdough Focaccia
Chapter 8: Reducing Food Waste: Cook with It
Leftover Fried Rice
Inauthentic Arancini
Vegetable Peel Broth
Onion and Garlic Powders
Apple Cider Vinegar
Candied Lemon and Orange Peels
Lemon Salt
DIY Lemon or Lime Vinegar Cleaner
DIY Citrus Essential Oils
Citrus Peel Potpourri
Chapter 9: Reducing Food Waste: Compost and Replant It
About the Author
Index
Chapter 2: Storing Food
Chapter 3: Fermentation and Other Food Preservations
Simple Sauerkraut
Scotch Bonnet and Sweet Pepper Hot Sauce
Pickled Red Onions
Chapter 4: Eating Seasonally in Spring
Rhubarb Compote with Homemade Soy Yogurt and Toasted Nuts
Orzo with Fresh Herby Dressing and Crispy Tempeh
Zucchini and Swiss Chard Vegan Frittata
Spring Garden Pasta
Crispy Miso-Butter Tofu with Asparagus and Sauteed Greens
Grilled Asparagus with Marinated Charred Tofu Skewers and Lemon and Herb Dressing
Spring Risotto with Fresh Peas
Chapter 5: Eating Seasonally in Summer
Fresh Pea and Zucchini Salad with Homemade Focaccia
The Perfect Potato Salad with Chive Flowers, Pickled Red Onion, and Mustard
Flatbread with Tomato Confit and Fresh Basil
BBQ Tempeh Burger with Homemade Slaw
Sweet Chili Sauce
Homemade Baked Beans (English Style) with Rosemary and Sea Salt Bread
Tuscan-Inspired Grilled Vegetable and Fresh Mixed Tomato Panzanella
Chickpea Pasta Salad with Dill and Fresh Pickles
Chapter 6: Eating Seasonally in Autumn
Mushroom Stoop with Parsley Dumplings
Vegan Full English Breakfast
Beet Tart with Orange Zest
Seasonal Chili with Pumpkin and Dark Chocolate
Creamy Pumpkin Gnocchi with Veggie Sausage and Sage
Baked Squash with Cinnamon, Star Anise, and Harissa Couscous
Apple and Blackberry Crumble
Chapter 7: Eating Seasonally in Winter
Caramelized Onion and Mushroom on Butter Bean Mash with Parsley
Mushroom and Lentil Lasagna
Store Cupboard Shepherd's Pie
Nut Roast with Cranberries and Walnuts
Baked Sweet Potato, Chickpea Salad, and Tahini Dressing
Chunky Vegetable, Butter Bean, and Pasta Soup with Sourdough Focaccia
Chapter 8: Reducing Food Waste: Cook with It
Leftover Fried Rice
Inauthentic Arancini
Vegetable Peel Broth
Onion and Garlic Powders
Apple Cider Vinegar
Candied Lemon and Orange Peels
Lemon Salt
DIY Lemon or Lime Vinegar Cleaner
DIY Citrus Essential Oils
Citrus Peel Potpourri
Chapter 9: Reducing Food Waste: Compost and Replant It
About the Author
Index
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
sustainable;sustainability;kitchen;practices;low;waste;zero;impact;plant-based;seasonal;scrap;ethical;shopping;sourcing;stocking;pantry;reusable;reuse;food system;wasteful;unsustainable;traditional;pickling;fermenting;preserving;preserves;ferment;fermentedcanning;freezing;freezer;dehydrating;herbs;baking;bread;compost;garden;backyard;plant;planting;eco-friendly;cookbook;recipes;breakfast;lunch;dinner;use less;cheap;affordable;cooking;recipe;earth day;book;meals;food;eat;eating;diet;healthy;healthier;green;environmental;environment;environmentally;easy;simple;ingredients;buy;buying;shopping;vegetables;vegan;vegetarian; responsible;groceries;fruit;farmers;farm;global;homestead;homesteading;homesteader;fair trade;bulk shopping;fresh;dried;staples;sell by dates;spring;summer;fall;winter;hungry gap;sauerkraut;tempeh;kombucha;hydroponics;DIY;leftovers;budget;
Introduction Chapter 1: Sourcing, Seasonality, and Sustainability
Chapter 2: Storing Food
Chapter 3: Fermentation and Other Food Preservations
Simple Sauerkraut
Scotch Bonnet and Sweet Pepper Hot Sauce
Pickled Red Onions
Chapter 4: Eating Seasonally in Spring
Rhubarb Compote with Homemade Soy Yogurt and Toasted Nuts
Orzo with Fresh Herby Dressing and Crispy Tempeh
Zucchini and Swiss Chard Vegan Frittata
Spring Garden Pasta
Crispy Miso-Butter Tofu with Asparagus and Sauteed Greens
Grilled Asparagus with Marinated Charred Tofu Skewers and Lemon and Herb Dressing
Spring Risotto with Fresh Peas
Chapter 5: Eating Seasonally in Summer
Fresh Pea and Zucchini Salad with Homemade Focaccia
The Perfect Potato Salad with Chive Flowers, Pickled Red Onion, and Mustard
Flatbread with Tomato Confit and Fresh Basil
BBQ Tempeh Burger with Homemade Slaw
Sweet Chili Sauce
Homemade Baked Beans (English Style) with Rosemary and Sea Salt Bread
Tuscan-Inspired Grilled Vegetable and Fresh Mixed Tomato Panzanella
Chickpea Pasta Salad with Dill and Fresh Pickles
Chapter 6: Eating Seasonally in Autumn
Mushroom Stoop with Parsley Dumplings
Vegan Full English Breakfast
Beet Tart with Orange Zest
Seasonal Chili with Pumpkin and Dark Chocolate
Creamy Pumpkin Gnocchi with Veggie Sausage and Sage
Baked Squash with Cinnamon, Star Anise, and Harissa Couscous
Apple and Blackberry Crumble
Chapter 7: Eating Seasonally in Winter
Caramelized Onion and Mushroom on Butter Bean Mash with Parsley
Mushroom and Lentil Lasagna
Store Cupboard Shepherd's Pie
Nut Roast with Cranberries and Walnuts
Baked Sweet Potato, Chickpea Salad, and Tahini Dressing
Chunky Vegetable, Butter Bean, and Pasta Soup with Sourdough Focaccia
Chapter 8: Reducing Food Waste: Cook with It
Leftover Fried Rice
Inauthentic Arancini
Vegetable Peel Broth
Onion and Garlic Powders
Apple Cider Vinegar
Candied Lemon and Orange Peels
Lemon Salt
DIY Lemon or Lime Vinegar Cleaner
DIY Citrus Essential Oils
Citrus Peel Potpourri
Chapter 9: Reducing Food Waste: Compost and Replant It
About the Author
Index
Chapter 2: Storing Food
Chapter 3: Fermentation and Other Food Preservations
Simple Sauerkraut
Scotch Bonnet and Sweet Pepper Hot Sauce
Pickled Red Onions
Chapter 4: Eating Seasonally in Spring
Rhubarb Compote with Homemade Soy Yogurt and Toasted Nuts
Orzo with Fresh Herby Dressing and Crispy Tempeh
Zucchini and Swiss Chard Vegan Frittata
Spring Garden Pasta
Crispy Miso-Butter Tofu with Asparagus and Sauteed Greens
Grilled Asparagus with Marinated Charred Tofu Skewers and Lemon and Herb Dressing
Spring Risotto with Fresh Peas
Chapter 5: Eating Seasonally in Summer
Fresh Pea and Zucchini Salad with Homemade Focaccia
The Perfect Potato Salad with Chive Flowers, Pickled Red Onion, and Mustard
Flatbread with Tomato Confit and Fresh Basil
BBQ Tempeh Burger with Homemade Slaw
Sweet Chili Sauce
Homemade Baked Beans (English Style) with Rosemary and Sea Salt Bread
Tuscan-Inspired Grilled Vegetable and Fresh Mixed Tomato Panzanella
Chickpea Pasta Salad with Dill and Fresh Pickles
Chapter 6: Eating Seasonally in Autumn
Mushroom Stoop with Parsley Dumplings
Vegan Full English Breakfast
Beet Tart with Orange Zest
Seasonal Chili with Pumpkin and Dark Chocolate
Creamy Pumpkin Gnocchi with Veggie Sausage and Sage
Baked Squash with Cinnamon, Star Anise, and Harissa Couscous
Apple and Blackberry Crumble
Chapter 7: Eating Seasonally in Winter
Caramelized Onion and Mushroom on Butter Bean Mash with Parsley
Mushroom and Lentil Lasagna
Store Cupboard Shepherd's Pie
Nut Roast with Cranberries and Walnuts
Baked Sweet Potato, Chickpea Salad, and Tahini Dressing
Chunky Vegetable, Butter Bean, and Pasta Soup with Sourdough Focaccia
Chapter 8: Reducing Food Waste: Cook with It
Leftover Fried Rice
Inauthentic Arancini
Vegetable Peel Broth
Onion and Garlic Powders
Apple Cider Vinegar
Candied Lemon and Orange Peels
Lemon Salt
DIY Lemon or Lime Vinegar Cleaner
DIY Citrus Essential Oils
Citrus Peel Potpourri
Chapter 9: Reducing Food Waste: Compost and Replant It
About the Author
Index
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
sustainable;sustainability;kitchen;practices;low;waste;zero;impact;plant-based;seasonal;scrap;ethical;shopping;sourcing;stocking;pantry;reusable;reuse;food system;wasteful;unsustainable;traditional;pickling;fermenting;preserving;preserves;ferment;fermentedcanning;freezing;freezer;dehydrating;herbs;baking;bread;compost;garden;backyard;plant;planting;eco-friendly;cookbook;recipes;breakfast;lunch;dinner;use less;cheap;affordable;cooking;recipe;earth day;book;meals;food;eat;eating;diet;healthy;healthier;green;environmental;environment;environmentally;easy;simple;ingredients;buy;buying;shopping;vegetables;vegan;vegetarian; responsible;groceries;fruit;farmers;farm;global;homestead;homesteading;homesteader;fair trade;bulk shopping;fresh;dried;staples;sell by dates;spring;summer;fall;winter;hungry gap;sauerkraut;tempeh;kombucha;hydroponics;DIY;leftovers;budget;
