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Title Tahini and turmeric : 101 Middle Eastern classics-made irresistibly vegan / by Vicky Cohen and Ruth Fox.
Author Cohen, Vicky, 1967- author.
Publication Boston : Da Capo Lifelong Books, 2018.
Edition First edition.
Description 1 online resource
text file
Call # eBOOK
Summary "Cofounders of share 101 inventive vegan Middle Eastern recipes. Add a dash of Spain, a chunk of Lebanon, a splash of Israel, and a hint of America. Blend until smooth and voila! You may end up with a well-mixed identity crisis, but happily you'll get Vicky Cohen and Ruth Fox, amazingly creative and food-mad sisters raised in Barcelona by Syrian-Lebanese Jewish parents. Since moving to the United States about twenty years ago, they have successfully married comforting Middle Eastern flavors with new healthy ingredients. Their site features their award-winning recipes, gorgeous food photography, and receives over 110,000 page views a month. In their debut cookbook, Cohen and Fox interpret 101 Middle Eastern dishes in an irresistible--and easy--collection of vegan recipes, creating tempting, healthy dishes that take readers and eaters beyond the conventional and recognizable Middle Eastern staples of baba ghanoush and baklava. Instead, they offer modern, lighter dishes bursting with flavor. Covering breakfast, lunch, dinner, and everything in between--and complete with tips on cooking staples and an introduction to some newer ingredients to keep in your pantry--these recipes are perfect for the health-conscious cook who loves the flavors of the Middle East. Written by experienced recipe developers and bloggers, the recipes are free of time-consuming or complicated techniques and are meant to be served on busy weeknights and during casual gatherings with friends. With simple tricks, like substituting spring roll wrappers or pita bread for from-scratch dough, they've made it easy to prepare delicious, exotic food without an all-day affair in the kitchen"-- Provided by publisher.
Contents Intro; Title Page; Copyright; Table of Contents; Dedication; introduction: tahini, turmeric-and so much more; 1 the middle eastern pantry; grocery list; 2 day starters and brunch nosh; overnight oats with cardamom and pistachios; turmeric, apricot, and pistachio granola; tahini smoothie bowl; chickpea and pepper shakshuka; spicy avocado toast with dukkah; za'atar pita toast with avocado and tomato; zucchini fritters with cucumber yogurt sauce; falafel waffles; mini spinach pies with pine nuts and dried cherries; cashew ricotta stuffed syrian pancakes with orange blossom syrup (atayef)
Nutty cinnamon rolls with halvah icing3 appetite teasers; creamy hummus with pine nuts and sumac; five-minute hummus; deconstructed hummus; tangy roasted carrot hummus; whipped white bean and cilantro dip; velvety white bean and beet dip with pine nuts; warm citrusy fava beans with pita chips; fried eggplant, pepper, and pickle chutney; spicy tomato and pepper jam; chunky eggplant, carrot, and walnut salsa; spicy israeli salsa; beluga lentil and baba ghanoush toast; stuffed avocados; crispy mini meatless pies; bulgur wheat patties with spicy tahini dipping sauce; bulgur wheat tartare
Ombre roasted beet salad with cumin dressingroasted beets, avocado, and persimmons with sumac tahini; roasted eggplant coins with silan, pomegranates, and pistachios; 4 body warmers; veggie soup for the soul; hearty spiced chickpea, lentil, and root vegetable soup; meal-in-a-bowl bean and israeli couscous soup; saffron-infused cauliflower soup with sumac oil; zingy red lentil, garlic, and cilantro soup; spinach, lentil, and bulgur soup; creamy tomato soup with sumac eggplant croutons; quick and easy jasmine rice tomato soup; simply satisfying semolina soup; 5 big-enough-to-share salads
Quinoa and black bean tabboulehcannellini bean and farro salad; lentil fattoush with mint and sumac; crunchy crudités salad with spiced chickpeas; belgian endive salad with pomegranate and pumpkin seeds; little gem lettuce rainbow salad with warm pomegranate vinaigrette; spiced toasted bulgur salad with tahini dressing; wheat berry, fig, and pistachio salad; 6 dressings and condiments; dukkah; good-on-everything spice mix; homemade pomegranate molasses; basic tahini sauce; tahini dressing; grainy mustard balsamic vinaigrette; cumin dressing; silan tahini dressing; warm pomegranate vinaigrette
Maple mustard vinaigrette7 kicked-up rice; lebanese white rice with vermicelli; wild rice mjadra; nutty green rice; wild mushroom rice; cumin jasmine rice with almonds, walnuts, and cashews; sweet and savory basmati rice with carrots and raisins; fava bean and fried artichoke basmati rice; 8 the main event; couscous with caramelized butternut squash; israeli couscous with sweet potato and delicata squash; caramelized baby okra in tomato and pomegranate molasses sauce; slow cooker sweet and savory moroccan-style tofu; roasted cauliflower with green tahini
Note Print version record and CIP data provided by publisher; resource not viewed.
Subject Cooking, Middle Eastern.
Vegan cooking -- Middle East.
Sephardic cooking.
COOKING -- Regional & Ethnic -- Middle Eastern.
COOKING -- Vegetarian & Vegan.
COOKING -- Specific Ingredients -- Herbs, Spices, Condiments.
Cooking, Middle Eastern. (OCoLC)fst01753397
Sephardic cooking. (OCoLC)fst01754478
Vegan cooking. (OCoLC)fst01754700
Middle East. (OCoLC)fst01241586
Genre Cookbooks. (OCoLC)fst01752725
Electronic books.
Addl. Author Fox, Ruth, 1977- author.
OverDrive, Inc., distributor.
Related To Print version: Cohen, Vicky, 1967- Tahini and turmeric. First edition. Boston : Da Capo Lifelong Books, 2018 9780738220109 (DLC) 2017045662
ISBN 9780738220116 (electronic bk.)
0738220116 (electronic bk.)
9780738234519 (electronic bk.)
0738234516 (electronic bk.)

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