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The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! (Great Vegan Book) Paperback – June 1, 2013
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About the Author
Kathy Hester is the founder of the blog Healthy Slow Cooking (http://www.healthyslowcooking.com) and author of The Vegan Slow Cooker, Vegan Slow Cooking for One or Two, Oatrageous Oatmeals, The Great Vegan Bean Book, The Easy Vegan Cookbook, and The Ultimate Vegan Cookbook for Your Instant Pot. She writes for various online health and cooking websites, including Bright Hub (http://www.brighthub.com), Divine Caroline (http://www.divinecaroline.com), Everything Mom (http://www.everythingmom.com), and The Healthy Hostess (http://www.thehealthyhostess.com). She lives in Durham, NC with her partner, two cats, and one dog.
Kathy HesterÂ lives in Durham, NC with her two cats who would rather not live together, a cute dog with a belly rub addiction, her very own picky eater, a kitchen garden, and more slow cookers than one person should own.Â Â She writes HealthySlowCooking.com, is the vegan blogger for Key Ingredient (http://www.keyingredient.com/blog/bloggers/kathy-hester) and writes for various publications like Chickpea Magazine. She also teaches vegan cooking classes, has put together a social media class for writers and has more classes in the works.
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Top customer reviews
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The introduction will explain everything you need to make great bean dishes. It goes into detail about the different methods of cooking beans (stove-top, oven, slow cooker, and pressure cooker), how to soak them, different types for different occasions, and modifying the recipes for allergies or special diets (gluten, soy, nut or oil free). All the recipes use vegan ingredients, most of which are easily accessible at a standard supermarket.
TIME SAVING TIPS
All of the recipes in the book start with cooked beans (either homemade or canned). For the homemade type, Kathy Hester gives instructions on how to cook the beans ahead of time and freeze them for when you need to use them. In most of her recipes she uses a standard 1 1/2 cups of beans and recommends that you freeze them in that quantity for convenience. (Also the equivalent amount to a can of beans.) The other cooking tip she gives to cut cooking time is to make veggie bullion in ice trays ahead of time then drop them in to the recipes as described.
The recipes in this book are diverse. There's Moroccan, Indian, Thai, Hawaiian, Asian, Vietnamese, Greek, Mexican, Italian, Jamaican, and American. Even my kids who are picky eaters and my meat-loving husband will enjoy the white bean vanilla pancakes and black bean salvadoran tortillas!
Beans are a great way to get extra protein in your diet and this book provides a great many ways that's sure to satisfy!
Amazing recipes include soy-free, gluten-free, also included are sugar-free and oil-free options. The Basics, How-Tos, and recipes to keep your food budget in check are masterfully given. How to cook beans--inspect and rinse. To soak or not to soak? Some think soaking make beans more digestible others soak to cut down on cooking time. This topic is well-researched and presented.
Quick cooking beans are listed: lentils and split peas. In-between cooking beans: black-eyed peas and Adzuki. Long-cooking beans are: red kidney beans; white kidney or cannellini; pintos; Anasazi; Rattlesnake; black bean varieties; lima and Fava beans to mention a few that are listed and described.
Chapters start with the basics. Next is morning beans--for breakfast and brunch main dishes. There are chapters on soups, beans for salads, stews, casseroles, pastas, the sweet treats.
This is my new go-to book on beans. A must for all kitchens seeking to cut down on animal protein and switch up to plant proteins!
"More than 100 delicious plant-based recipes packed with the kindest protein in town!"