Raw, Quick & Delicious: 5-Ingredient Recipes in Just 15 Minutes

Douglas McNish, Author
Douglas McNish. Robert Rose, $24.95 (248p) ISBN 978-0-7788-0455-0
Reviewed on: 11/18/2013
Release date: 08/01/2013
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A raw food diet can be quite a commitment, but two time award-winning vegan chef and author McNish (Eat Raw, Eat Well) shows readers that raw food doesn't need to take a long time to prepare in this volume of over 175 recipes. With a little bit of prep work, readers will be able create raw food versions of shepherd's pie using cauliflower "mashed potatoes," fresh vegetables, and ground walnuts; fettuccini alfredo made with thinly peeled zucchini instead of pasta and a mock alfredo sauce; and Eggplant Manicotti stuffed with cashew cream cheese. For dessert, McNish offers a riff on soft-serve ice cream using frozen bananas as the base. There are plenty of the expected smoothies, juices and salads but there also surprises, such as an inventive "Mexican Jicama Slaw" and "Carrot Pad Thai," which replaces the noodles with shredded carrots and employs McNish's "Quick Thai Cream Sauce" for flavor. Though some ingredients may be hard to source, McNish includes online resources. The result is an imaginative and approachable group of recipes that promises raw food devotees greater variety. (Oct.)
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