The Conscious Cook
A meatless and vegan cookbook praised by Bob Greene.
More and more people turn to a plant-based diet. Whether the decision comes from their interest in improving their health or reducing their carbon footprint, being a vegetarian has never been more popular.
As a former carnivore devouring everything from overstuffed pastrami sandwiches to a medium-rare steak, chef Tal Ronnen changed his ways and not only became a vegetarian but vegan as well.
Bored with the usual brown rice stir-fries and dry veggie burgers, Ronnen put his culinary expertise to work and created The Conscious Cook, a tantalizing recipe book filled with gourmet-like meatless fare that will satisfy even the most ardent meat-eaters.
With accolades from Bob Greene who attests that the book can change your life and Rory Freedman author of the Skinny Bitch series, The Conscious Cook is full of innovative and nutritious dishes that range from the fresh and light to the decadent and sumptuous.
- Promotes a plant-based diet
- Recipes are nutrient-dense
- Endorsed by many well-respected health and nutrition experts
- Teaches reader about nutrition and debunks many myths surrounding the vegan diet
- Incorporates innovative ingredients and ways of cooking dishes without meat or dairy
- Relevant for those who are lactose-intolerant
- Recipes take time to prepare
- Vegan lifestyle may be too extreme for some
- Must want and like to spend time in the kitchen
- Not a weight loss program
- Recipes don't include nutrition information
- Some ingredients may be difficult to find
The Conscious Cook contains 75 original vegan recipes that will tempt anyone who wants to try their hand at vegan-eating for a meal or for those who regularly abstain from animal products.
The cookbook is divided into chapters, each of which focus on a different meal like small plates, salads, soups, entrees, desserts and sandwiches. In addition, there is an introduction to veganism, its health benefits, vegan pantry essentials, vegan proteins and vegan superfoods.
Sample recipes include Green Bean and Fingerling Potato Salad with Miso Dressing, Split Pea Soup with Tempeh Bacon and Chipotle Cream, Tomato "Mozzarella" and Pesto Panini, Peppercorn-encrusted Portobello Fillets, Agave Lime-Grilled Tofu with Asian Slaw and Mashed Sweet Potatoes, and Coffee Date Cake with Coconut Irish Cream Sauce.
If you are not used to using vegetarian meat alternatives, you will soon become familiar with plant-based proteins like tempeh, seitan, tofu, and gardein, a blend of veggies and grains that are slow-cooked to create a meat-like texture.
Nutrition information is not provided for any of the recipes.EXERCISE
No exercise guidelines are given.CONCLUSION
The Conscious Cook by chef Tal Ronnen is a recipe book perfect for anyone serious about incorporating more meatless meals into their diet. While the meals are nutritious, satisfying and earth-friendly, many of them do take time to prepare, so be prepared to spend some time in the kitchen and expand your culinary knowledge and tastebuds with the variety of plant-based proteins, vegetables and seasonings used in the recipes.
If you ever thought that eating vegan was limited to tofu, brown rice and vegetables, think again. The Conscious Cook is as close as you can get to gourmet vegan eating.Common Misspellings
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