Cook, eat, thrive: vegan recipes from everyday to exotic

Encouraging chefs to savor the cooking process, this collection of recipes provides distinctive meals using fresh, flavorful ingredients. Drawing from a variety of influences, it features diverse, innovative vegan dishes, ranging from well-known favorites such as Buttermilk Biscuits with Southern Style Gravy and Barbecue Ranch Salad to more exotic fare such as Palm Heart Ceviche and Italian Cornmeal Cake with Roasted Apricots and Coriander Crème Anglaise. A wider culinary horizon with internationally inspired dishes is offered--ideal for creating cuisine that allows people, animals, and the env.;Cover; Introduction; Cook, Eat, Thrive; Symbols; Food Language; Kitchen Equipment; Ingredients; Drinks; Basic Nut Milk; Super Seed Milk; Orange Cream Green Smoothie; Strawberry-Apple Virgin; Bloody Mary; Limoncello Slush; Hibiscus Cooler; White Melon Sangria; Dirty Martini; Moroccan Mint Tea; Venezuelan Hot Chocolate; Mexican Hot Chocolate; Breakfasts and Brunches; Tropical Granola; Blueberry-Flax Granola; Savory Farina; Buttermilk Pancakes; Perfect Potatoes; Quick Scrambled Tofu; Buttermilk Biscuits; Peach-Almond Pain Ressuscité; Southern-Style Gravy; Seitan Bacon; Red Pepper-Chèvre Frittata.