Beyond the Burger: A Guide to Faux Meat Cookbooks
Smoky vegan hot dogs (Isa Chandra Moskowitz)
Faux meats are very popular these days, and a world away from tastless TVP that you would hydrate in water to make your own sausages or burgers. With natural ingredients such as tempeh, tofu or seitan, there are hundreds of ways to get creative in the kitchen to please reluctant omnivores!
These recipe books are a cut above the rest, offering natural ingredients and innovative techniques to create everything from homemade steaks to roast chicken dinners, all with plants!
Read up on food safety for people and pets (many foods are unsafe near animal friends). Before recycling tins, rinse/remove lids (or pop ring-pulls over holes) then step on the can to ‘pinch’ inner rims together, to stop wildlife getting trapped.
Although it’s good to compost food scraps, unless you have a food waste bin (turned into biogas), just bin allium scraps (onion, leeks, garlic, shallot, chives), citrus/tomato/rhubarb scraps and tea/coffee grounds. To avoid too much acid/caffeine affecting compost creatures.
Fake Meat: Real Food for Vegan Appetites
Fake Meat: Real Food for Vegan Appetites offers a book of stunning recipes by the queen of vegan cookery. Learn how to make, prepare and cook faux meats, all packed with taste and protein. From a tasty sandwich to a spin on a hearty chicken dinner, you’ll find many plant-based recipes to choose from.
Recipes include:
- Join the club turki sandwiches
- Pepper jack cheesesteaks
- Classic lentil beet-burgers
- Shredded beef and cabbage salad
- Steak salad with green gorgonzola
- Sausage oatmeal pancakes
Isa Chandra Moskowitz learned to cook while volunteering for Food Not Bombs in a New York park. A TV show for a tiny cable network led to her first cookbook deal. And since then she and her sometimes co-author Terry Hope Romero have sold huge amounts of vegan recipe books worldwide.
Buy the book
Making Vegan Meat: Plant-Based Food Science
Making Vegan Meat offers unique and creative recipes to make your own plant-based meats, from a foodie and food science, who encourages you to step out of your comfort zone and push the boat out!
Make ribs from mushrooms and bacon from daikon radish! Learn how to produce different flavours, textures and aromas, which will have your guests amazed that the meals are made from vegetables.
Recipes include:
- Juicy burgers
- Sizzling BBQ ribs
- Seitan bacon
- Fried chicken
Mark Thompson grew up in Ohio, where he learned to cook. His self-taught experiments encourage others to challenge to cook outside their comfort zone. His mission is to prove that vegan cooking does not have to be boring, but can in fact be a kind of fun science experiment in the kitchen!
