ExtraVeganZa: Original Recipes from Phoenix Organic Farm

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ExtraVeganZa: Original Recipes from Phoenix Organic Farm

by Laura Matthias
Foreword by John Robbins

New Society Publishers | May 1, 2006 | Trade Paperback

ExtraVeganZa: Original Recipes from Phoenix Organic Farm is rated 4 out of 5 by 1.

ExtraVeganZa is an exquisite compilation of recipes that push the boundaries of vegan cuisine. The book presents over 250 tantalizing savory and sweet vegan recipes, including:

  • Appetizers, spreads, snacks and dips
  • Soups, salads, dressings, toppings and sauces
  • Rice, grains and legumes
  • Main dishes, side dishes, casseroles and pastas
  • Breakfasts, buns and breads
  • Cakes, icings and glazes
  • Pies, pie crusts and "cheesecakes"
  • Puddings, mousses and fruit gels
  • Cookies and squares
  • Sweet loaves, brownies, cobblers, crumbles and oddballs
  • Beverages and frozen treats

Adding unique flair, ExtraVeganZa highlights the elegant presentation of dishes using edible flowers and fresh herbs as garnishes, as well as natural foods as alternatives for food dyes, producing some rare colored treats for the eye. An edible flowers glossary and a special section on natural food dyes helps the reader experiment further.

Also unique is the philosophy of the book. An important milestone in vegan cuisine, it incorporates the larger scale vision of growing your own food or at least knowing where it comes from, and creating a more sustainable lifestyle. At the author''s organic farm and B&B, they grow as much food as possible for themselves, their guests, farm workers, restaurants and the local community.

Format: Trade Paperback

Dimensions: 288 pages, 9 × 8 × 0.7 in

Published: May 1, 2006

Publisher: New Society Publishers

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0865715513

ISBN - 13: 9780865715516

Found in: Vegetarian

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Reviews

Rated 4 out of 5 by from Inspiring and delicious ideas, recipes writing somewhat unclear I heard of this book through some vegan internet forum, and when I finally got a hold of it was surprised, given how close the food ethic in this book lines up with mine, that I'd not come across it before. Laura runs an organic farm in BC where she hosts WWOOFers and enjoys cooking vegan food. I have lived on a few organic farms in BC where I was a WWOOFer and enjoyed cooking vegan food! Laura clearly uses her garden as her inspiration, which as a girl in a Toronto apartment with no outdoor space to call her own I gotta say I envy! Best bits: The cover of ExtraVeganZa is warm and inviting. Laura's book is filled with delicious-sounding recipes - I almost went through a whole pad of mini Post-Its marking the ones I want to try. I made the Mint Pea Lime soup, and thoroughly enjoyed it. I partner made the Artichoke Dip, and while I don't believe all that olive oil was needed (and should have been heated for a whole hour, as it stopped having that clean olive oil taste), it was pretty tasty (and goodness, I was hoping it would be with $8 worth of organic artichoke hearts in it!). Other recipes on my to-try list include: Strawberry Jalapeno Dressing, Pumpkin Seed Yam Pate, Nutty Crackers, Almond Stuffed Mushroom Caps, Spicy Peanut Lime Cilantro Soup, Ginger Oyster Mushroom Soup, Ginger Anise Peach Muffins, Spelt Cinnamon Buns, Coffee Cheesecake, Leah's Blueberry Lavender Tarts, any of the pie crusts, Almond Apricot Rice Flour Cookies, Cardamom Mochi Fruit Crumble. Less-wonderful bits: I was especially surprised, given Laura's science background (my thinking being that scientist have to be very specific), at the vagueness in some of her recipes. In Almond Rice Balls, for example, the first ingredient called for is "4 cups brown rice, cooked" which means that one would take 4 cups of dry rice, and cook it. And that, from what I know about cooking grains, would give you about 10 cups of cooked rice. The ingredients that follow are in qualities small enough that I wondered if she actually meant "4 cups cooked rice". In the Artichoke Heart Dip, "1 garlic bulb, peeled" was needed, but Ryan was unsure when preparing it just what size of bulb/how many cloves were needed and if they should be chopped before being put in the saucepan with the other ingredients. The method for the soup I made simply directed me to "saute the onion and garlic in the oil on medium heat. Stir in the peas, spinach and salt, and continue stirring for another minute." From my soup-making experience I decided to allow the onions and garlic to cook for 7 minutes or so before tossing in the other ingredients, though the recipe made it sound like one should immediately follow the other. It could be that Laura meant exactly what she said in all these cases, and I certainly don't want to put you off the book by pointing this out, I was just hoping, as a literal recipe reader, for more clarity to be sure.
Date published: 2009-01-14

– More About This Product –

ExtraVeganZa: Original Recipes from Phoenix Organic Farm

by Laura Matthias
Foreword by John Robbins

Format: Trade Paperback

Dimensions: 288 pages, 9 × 8 × 0.7 in

Published: May 1, 2006

Publisher: New Society Publishers

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0865715513

ISBN - 13: 9780865715516

About the Book

Exquisite recipes that push the boundaries of vegan cuisine

From the Publisher

ExtraVeganZa is an exquisite compilation of recipes that push the boundaries of vegan cuisine. The book presents over 250 tantalizing savory and sweet vegan recipes, including:

  • Appetizers, spreads, snacks and dips
  • Soups, salads, dressings, toppings and sauces
  • Rice, grains and legumes
  • Main dishes, side dishes, casseroles and pastas
  • Breakfasts, buns and breads
  • Cakes, icings and glazes
  • Pies, pie crusts and "cheesecakes"
  • Puddings, mousses and fruit gels
  • Cookies and squares
  • Sweet loaves, brownies, cobblers, crumbles and oddballs
  • Beverages and frozen treats

Adding unique flair, ExtraVeganZa highlights the elegant presentation of dishes using edible flowers and fresh herbs as garnishes, as well as natural foods as alternatives for food dyes, producing some rare colored treats for the eye. An edible flowers glossary and a special section on natural food dyes helps the reader experiment further.

Also unique is the philosophy of the book. An important milestone in vegan cuisine, it incorporates the larger scale vision of growing your own food or at least knowing where it comes from, and creating a more sustainable lifestyle. At the author''s organic farm and B&B, they grow as much food as possible for themselves, their guests, farm workers, restaurants and the local community.

About the Author

Laura Matthias is a field biologist, B&B owner-operator, and organic farmer. A long-time vegan, she has researched the nutritional value of foods, worked in a vegan restaurant and cooked vegan food as a personal chef for clients with dietary sensitivities.
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