Je cuisine les protéines végétales

Discover 60 delicious recipes that are vegetarian, gluten-free, milk-free and with a low glycaemic index for you to enjoy, while meeting your needs in protein:  shot glass appetisers and canapes for vegans, tasty and varied buddha bowls that will fill you with energy throughout the year, muffins, savoury tarts and terrines, vegie burgers, such as the kidney bean and spicy courgette burger. Traditional dishes have also been reworked, such as kamut couscous with sprouted chickpea, chili sin carne using mogette beans, marrow spaghetti and red lentil sauce, etc.  You will also find fruit desserts, such as cherry clafoutis with earth almond flour and almond-coco puree, chocolate cake with apricots and kidney beans, and red lentil, peach and blackberry tiramisu.  

The author is a naturopath and explains the bases for a balanced vegan diet, and how to choose and prepare legumes, whole cereals, nuts and oleaginous seeds so as to make the most of their many benefits.

Introduction : Le guide des protéines végétales – Les légumineuses, des petites graines aux grandes vertus – Des céréales, oui mais complètes – Noix et graines oléagineuses… c’est tout bon !

Recettes : Un apéritif végan – Buddha bowls – Muffins, tartes salées, etc. – Vegetal burgers – Plats complets chauds – Douceurs fruitées.