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About the Author: Dina Cheney

I'm the author of THE NEW MILKS; 100-PLUS DAIRY-FREE RECIPES FOR MAKING AND COOKING WITH SOY, NUT, SEED, GRAIN, AND COCONUT MILKS (Atria/Simon & Schuster, 2016) and the creator of the dairy-free resource site, www.thenewmilks.com. I also wrote Mug Meals, Meatless All Day, Year-Round Slow Cooker, Williams-Sonoma New Flavors for Salads, and Tasting Club.

In addition to writing books, I have contributed text or recipes to Every Day with Rachael Ray, Parents, Fine Cooking, Coastal Living, Specialty Food, Cooking Light, The Huffington Post, Food52, and more.

With a background in visual arts, I photograph food; paint still lifes of produce and flowers; and teach cooking at schools such as The Institute of Culinary Education and The Natural Gourmet Institute.

About 200 media outlets have covered my work. Just a few include Redbook, Real Simple, Every Day with Rachael Ray, The New York Times, Philadelphia Inquirer, New York Post, "Fox" News in Boston and New York, NBC News, NPR, and Wisconsin Public Radio.

Before embarking on my career in writing and teaching, I graduated from Columbia College, Columbia University (Anthropology/English Literature) and the Institute of Culinary Education Career program. I studied art at the Rhode Island School of Design and The Yellow Barn Studio and Gallery.

Follow me on Instagram (@thenewmilks), Facebook (dinacheney), and Twitter (DinaCheney).

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Find the best price forMeatless all day

Recipes for inspired vegetarian meals by

Goodreads rating: 3.90

Paperback, Published in Mar 2014 by Taunton Press

ISBN10: 1621137767 | ISBN13: 9781621137764

Page count: 208

Veg Out All Day with Satisfying, Delicious Meals
 
Move over bland, wimpy tofu and lackluster salads—Meatless All Day redefines meat-free meals as colorful and super-satisfying. Whether you’re a committed vegetarian or are trying to cut down on meat, the hearty, creative recipes in Meatless All Day will inspire you to cook in new ways. Here, you’ll discover Beet Wellington, Spaghetti with White Bean Balls, Quinoa-Polenta Cakes with Roasted Red Pepper Sauce and White Bean Puree, Roasted Root Vegetable and Goat Cheese Salad with Lemon-Tahini Vinaigrette, and Baklava Sticky Buns—fare that will make avowed carnivores jealous. One secret behind these dishes: high-impact ingredients (like miso, tomato paste, and mushrooms). 
 
To ensure that readers' dishes come out perfectly, the book opens with key cooking techniques, such as Tips for Perfect Vegetables, The Art of Cooking Eggs, and Tips for a Golden Brown, Crispy Exterior. It then lists 45 "power ingredients" that lend vegetarian food a meaty flavor, meaty texture, or both. The heart of the book is 85 ultra-flavorful recipes, with meal suggestions and ideas for making non-vegan fare vegan.
 
Hungry yet? Get ready to stock your pantry and start cooking!

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