Jumbo Teatowels Set of 3 - Azalea
Set of 3 oversize, 24″ x 36″. 100% cotton towels are a kitchen must have. Coordinate nicely with the KitchenAd line of products. Matching oversize dishcloth also in stock (search under “jumbo waffle” or “dishcloth”).
Provence Waffleweave Dishcloth Set
Bring a touch of French ambience to your kitchen. Set of 4 solid waffleweave dishcloths. Each measures 13 x 13″. 100% cotton. Perfect compliment to our Provence floursack towels set (item code DT0299).
Customer Review: Love this pretty dishcloth set.
Product arrived quickly and just as described. I’ve washed them in hot water, and they hold their colors well. The red one bled a bit, but not more that one would expect.
Customer Review: Excellent Colors - like Tuscany
So nice to have colors in this great towel- instead of boring white!
The Vegan Gourmet, Expanded 2nd Edition : Full Flavor & Variety With over 120 Delicious Recipes
Delicious and Imaginative Vegan Cuisine
This enticing collection of innovative recipes will please and inspire both everyday and occasional vegan cooks. Inside you’ll discover tantalizing, hearty recipes for breakfast, lunch, and dinner; menu plans for special occasions and multicourse feasts; ideas for appetizers; and much, much more! Treat yourself to extraordinary new dishes such as:
?Soba Noodles with Shredded Vegetables and Spicy Peanut Sauce
?Sweet Red Pepper Strips with Artichoke and Caper Filling
?Rice and Lentil Salad with Pimiento-Stuffed Olives
?Eggplant Casserole with Tofu, Olives, and Herbed Tomato Sauce
?Stir-Fry of Cauliflower, Tomatoes, Orange, and Fresh Basil
?Spiced Carrot Spread
Dozens of recipes marked “Almost Instant” are easy to browse and even easier to make—in thirty minutes or less! Plus, each recipe includes a nutritional analysis listing calories, fat, carbohydrates, protein, cholesterol, sodium, and fiber content. With The Vegan Gourmet, good health and great flavor go hand in hand!
“I like The Vegan Gourmet so much I use it as a textbook!”
—Patricia Gregory Vance, director, Culinary Arts Institute, Sonoma, California
List Price: $16.95
Amazon Price: $12.71
Used Price: $1.25
Customer Review: Arguably the best vegan cookbook
When I went vegan for about 8 years in the 1980s and early 1990s, the first edition of this cookbook was my constant companion in the kitchen. Great recipes, well organized and tasty. These two authors definitely know how to whip up a cookbook.
Customer Review: Low-Sodium Cooking
I find low-sodium cooking quite refreshing. It is not the authors’ fault that some readers choose to partake in a high-sodium, less flavorful diet and therefore are not pleased unless an item contains much salt. I love how many vegetables, nuts, legumes, and grains are included in this book and look forward to trying many of the recipes.
Vegetarian Bolognese Pasta Sauce by Alimentitalia
Le Conserve della Nonna Vegetarian Bolognese Pasta Sauce is an innovative alternative to the classic Ragu Bolognese and has myriad uses-toss with pasta, ravioli or tortellini, or use as a tasty lasagna sauce. Made with soy protein (GMO free), this sauce’s flavor is amazing, making it well suited for vegetarians and meat-lovers alike.
For more than 30 years, “Le Conserve della Nonna”, located near Modena, Italy, has made a name for itself both in Italy and throughout the world by producing traditional, all natural, quality, Italian foods. The secret to the success of this family run business is their strong commitment to using carefully selected ingredients of the hightest quality, and following traditional recipes of Italian grandmas (nonnas), which gives their products an unmistakable fresh taste.
Each jar contains 12.3 ounces (350 gr.) of “Le Conserve Della Nonna” Vegetarian Bolognese Sauce by Alimentitalia from Italy.
The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate
This imaginative collection of recipes harmniously blends distinctive cuisines?French, Japanese, Spanish, Italian, Greek, and Indian?in uncommonly delicious, but uncomplicated to prepare, vegan dishes. Acclaimed bakery chef and plant-based food innovator, Miyoko Nishimoto Schinner, shares her flair for exquisite dining and her secrets to gourmet cookery. Color photos.
List Price: $19.95
Amazon Price: $13.57
Used Price: $9.95
Customer Review: One of the best vegan cookbooks
I had never heard of this cookbook until I stumbled across it at my local library. Having read it, I’m surprised that isn’t more widely known and used. Every recipe I tried worked as promised (that doesn’t happen too often) and was delicious (that’s even rarer). Even better, she doesn’t focus on one course- soups, dinner, desserts- or even just the food you’re going to eat. She offers recipes for everything from breakfast to dinner, desserts to vegan kitchen staples. Because of this book, I was inspired to make soy yogurt- no problem. And once you have soy yogurt, you have the making for soy sour cream- strain the yogurt as you would dairy yogurt. Save the whey, and then use it for your breads. Because of this book, I have also been using agar to make custards I’ve missed since giving uo dairy and eggs, and they are so delicious. This book inspired me to make tofu cheese (tofu fermented in miso), and while it doesn’t work as a cheese replacement for everything, the flavor has been a welcome addition to my table. Finally, and most importantly, this book inspired me to make my own soy milk and okara, the left overs from the soymilk process. Okara is amazing in your baked goods- they add so much fiber, but they also give a delicious nutty taste. You could buy soy flour, but okara is so much cheaper. It can also be used in vegan patties or vittles- so delicious and moist. Here’s the thing- I’ve seen recipes for all of these ingredients in other cookbooks. However, other cookbooks make it sound like there is a deep dark mystery surrounding their preparation and that you have to observe the utmost care- blah blah blah. The author seems to be aware of that attitude, but she’s also shaking her head while she tells you how easy it is to do. And if you follow her instructions, it is. If you’re a vegan, this can expand your capabilities in the kitchen.
Customer Review: Delicious and accessible
This is one of the very best vegan/vegetarian cookbooks I own, and I have well over 20. I’ve made a number of recipes from it, and all have come out superbly. The dishes are imaginative, and some, like the tofu bourguignon, are good enough facsimiles of the traditional version to satisfy carnivores. I’m especially fond of the roasted red pepper soup and alwys try to keep some of the cashew-tofu-based sour “cream” on hand. Best of all, most of the recipes aren’t fussy, requiring hours of preparation. If you’re an established vegan, just starting out or simply want to incorporate more vegan dishes into your diet, I can’t think of a better book to begin with.
J.K. Adams NOV-Fish Novelty Fish-Shaped Maple Cutting Board
From the backwoods of Vermont, this whimsical shape is inspired by designs handcrafted by the past generation, the maple board is treated with food safe antique stain, a retro-colored edge, and is lightly distressed to add character.
List Price: $26.00
Amazon Price: $24.00
Vegan Smoothie
2 bananas, sliced
Handful of frozen or fresh strawberries
Rice milk or soy milk
Vanilla flavoring (optional)
Honey (optional)
Place bananas on a cookie sheet and freeze for several hours (or until completely or
almost-completely frozen). Put fruit in blender. Blend thoroughly, until creamy. Add
rice or soy milk to your liking (less for a thick, creamy frozen-yogurt type of
dessert- More for a drinkable smoothie). Vanilla and/or honey can be added to your
liking.
Hailed as a cure all to some and an anti aging elixir to others. The Goji berry has been the focus of a lot of attention and academic research. Known for it’s unique properties, it’s considered one of the most nutrient dense foods in the world. That means it’s packed with healthy, life enriching nutrients and vitamins. Known and used in Asian culture for centuries, it is well respected as a health promoting food.
Introduced in 1997, Nalley’s kept the proven spice blend (the #1 chili in the northwest) and eliminated the meat. The soy protein replacement (combined with plump, pink beans) makes a great tasting, low fat, no sacrifice chili.
