Bücher mit dem Tag "recipes"

If you start to veganize your life it is definetly useful to get help from a good friend or a real good book. This book isn't just a cookbook, it is a helpful guide. The idea is to replace non-vegan ingredients to get a similiar dish the vegan way. But you can also find substitutions just to replace ingredients with gluten, sugar or too much fat. For every substitute there is an own chapter. The book itself has a very lovely but totally structured layout with a lot of symbols and labels, notes and ideas. Many high-quality food photos will help you to water your mouth! I already tried recipes from the chapter with substitutions for cheese, eggs, gluten, fat and dairy. My highlights were Baked Pestotatoes, Creamy Polenta Chilli Bake, Granola Biscuits and Corn Muffins. An inspiration!

100 easy-to-follow recipes for such treats as Orange-Oatmeal muffins, Chocolate Mocha muffins, Blueberry muffins and Applesauce muffins. The real basic of muffinry, such as Bran, Sour Cream and Cheese, are all covered in detail, with their many variations. A favorite: Blueberry Muffins - makes 12 muffins 1 cup all pupose flour 1 cup whole-wheat flour 1/2 cup plus 1 1/2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon powder 1 1/2 to 2 cups fresh (or frozen unthawed) blueberries - see note below 1/4 cup butter, melted 1/2 cup milk 2 eggs 1/2 teaspoon vanilla extract Note: If you use larger quantity of blueberries, you may experience difficulty in removing muffins from the pan. It is best to let muffins cool before trying to remove them, and reheat them at 350°F before serving. Reheat them at this temperature for 6 to 7 minutes. 1. Grease the muffin cups of a regular pan heavily with butter. Also grease top surface of pan. You may line with paper cups. 2. Preheat oven to 425°F (220°C). 3. In a large bowl, combine the following dry ingredients: all flour, 1/2 cup sugar, baking powder, salt and cinnamon. 4. In a seperate bowl, toss together 1 tablespoon of dry mixture with blueberries. Set aside. 5. Melt butter, then allow to cool slightly. 6. Add milk to butter, stirring well. 7. To butter and milk mixture, stir in eggs and vanilla. 8. Add egg mixture to dry ingredients and stir until moistened thoroughly. 9. Stir in berries. 10. Spoon batter into well-buttered muffin cups. 11. Sprinkle muffin tops with reserved 1 1/2 tablespoons sugar. 12. Bake in preheated oven on centre shelf for 15 minutes or until golden brown. 13. Wait at least 5 minutes before removing muffins from pan. Enjoy!