A Taste of Vitality: Nutrient-Dense Cooking by Mark Foy, Author, Chef, Caterer, Photographer

By Mark Foy, Author, Chef, Caterer, Photographer

This cookbook comes from the Vitalita Culinary team (VCG) and includes completely vegan-whole food-nutritionally dense recipes. the focal point of this ebook is growing amazing vegan foodstuff with out gluten (i.e., the protein in lots of grains equivalent to wheat).

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Additional info for A Taste of Vitality: Nutrient-Dense Cooking

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BAKING Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking sheet). 26 Croquettes can even stick a little to a non-stick baking sheet which messes up the croquettes, so I greatly prefer parchment paper because it always makes for very easy removal. Let quinoa mixture cool just enough so the mixture can be handled without burning your hands (this should happen quickly since the frozen corn will lower the temperature). Using your hands, take about 2 tablespoons of mixture, shape it into a log shaped piece, and place it on a the baking sheet.

Serve immediately, or refrigerate and serve. Or to integrate flavors completely, pour mixture into a earthenware casserole dish (with cover), and bake at 250 degrees F (120 degrees C) for 1 to 2 hours, then refrigerate and serve. VARIATIONS: - Use any type of bean. - Use any type of nut or seed (either ground or in a butter form) in place of the ground pecans. 24 - Use any type of chili peppers: either dried, roasted, or fresh. - Use roasted red bell peppers (with skin removed) in place of chili peppers for a less spicy dip.

Once boiling, simmer for 15 to 20 minutes. (Note: If you have leftover quinoa, you can use 2 1/2 cups of that instead of cooking more - just add the garlic and cayenne to the quinoa) FINISHING To the quinoa, stir in ground flax seed, salt, corn, cooked black beans, green onions, and ground pumpkin seeds (if using). BAKING Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking sheet). 26 Croquettes can even stick a little to a non-stick baking sheet which messes up the croquettes, so I greatly prefer parchment paper because it always makes for very easy removal.

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