Download e-book for iPad: The Vegan Cookbook: Feed Your Soul, Taste the Love: 100 of by Adele McConnel

By Adele McConnel

ISBN-10: 1848992181

ISBN-13: 9781848992184

Book Details

Publisher:
Osprey Publishing
Publication Date:
2014
ISBN:
9781848992184
ASIN:
B00ILSZF0I

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Read Online or Download The Vegan Cookbook: Feed Your Soul, Taste the Love: 100 of the Best Vegan Recipes PDF

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Extra resources for The Vegan Cookbook: Feed Your Soul, Taste the Love: 100 of the Best Vegan Recipes

Sample text

Cup mango nectar, cold ½ cup carrot juice, cold 1 (750-ml) bottle sparkling wine, cold 4 thin slices of mango 4 thin half-moon slices of orange 1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours. 2 // Combine the mango nectar and carrot juice. 3 // Remove the flutes from the freezer and divide the juice mixture among the flutes. Fill the glasses to the top with sparkling wine and then garnish each glass with a thin slice of mango and orange. TANGERINE-GIN FIZZ SERVES 4 Freshly squeezed tangerine juice is like a quick shot of summery sunshine and such a winter treat.

Remove from the heat, add the tea bags, and let steep for 10 minutes. Discard the tea bags and let the syrup cool. Cover and refrigerate until cold, at least 2 hours and up to 1 month. MOJITO CHAMPAGNE COCKTAIL SERVES 4 The addition of chilled sparkling wine (I prefer Spanish cava here) somehow makes this sweet mint and rum concoction perfectly appropriate for morning brunch. Should you find yourself with leftovers, the mint simple syrup is an excellent sweetener for iced tea. ½ cup white rum ¼ cup Mint Syrup (recipe follows) Fresh mint leaves 1 (750-ml) bottle cava or other sparkling wine, cold 1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours.

Top off the glasses with cold Champagne for a delightful brunch cocktail. 3 cups fresh tangerine juice ¾ cup best-quality gin 1 (750-ml) bottle cava, Champagne, or other sparkling wine, cold 4 orange slices, optional 1 // Put 4 champagne flutes in the freezer at least 15 minutes before serving and up to 24 hours. 2 // Remove the flutes from the freezer and divide the tangerine juice and gin among the glasses. Fill the glasses to the top with cava and garnish each with an orance slice, if desired.

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The Vegan Cookbook: Feed Your Soul, Taste the Love: 100 of the Best Vegan Recipes by Adele McConnel


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