Full Description
Unlock a lifetime of luscious, satiating vegetable-centred meals by mastering the core ingredients and techniques of plant-based cooking.
Plant Academy: The Cookbook is the definitive foundational guide to plant-based cooking, placing natural, biodiverse, whole foods at the centre of the plate. Lauren Lovatt, visionary founder of the pioneering culinary school Plant Academy and author of Mind Food, shares her unique teaching expertise, demonstrating that plant-empowered dishes - free from meat, dairy and eggs - can be extraordinarily rich in texture and flavour, and beautiful to behold.
Starting with the staple ingredients that should be in every vegan's pantry, the book moves on to explain all the elements of building a successful plant-based dish, from curating creative combinations to refining your plating style.
Learn over 50 techniques, including how to make:
Essential stocks and sauces
Nut milks and cheeses
Sprouted seeds, beans and legumes
Enticing smoked ingredients
Gut-healthy fermented foods
Key baking ingredients, including plant-based butter, flax 'egg' and gluten-free flour blends
The techniques and base recipes are accompanied by 40 full recipes, including:
Seasonal Poke Bowl
Adaptogen Adobo with Mushroom Mole
Smoked Broccoli Arepa
Courgette Cannelloni
Fermented Ginger Cheesecake
Almond, Peanut & Cacao Cookie Sandwiches
Kombucha-litas
With contributions from Plant Academy experts such as celebrated Michelin-green-starred chef Richard Buckley, plant-based food consultant Carolina Chinea, and award-winning author Rachel De Thample, alongside striking photography from Sara Kiyo Popowa (@shisodelicious) and delightful illustrations from Sophie Dunster (@Gung_ho_london), this cookbook is both authoritative and alluring.
Elevate your plant-based cooking with this innovative and inspiring essential guide.
Contents
Foreword by Richard Buckley, author of Plants Taste Better and founder of Acorn and OAK restaurants in Bath
Introduction
Before You Begin
Chapter 1: Stocks & Sauces
Introduction by Carolina Chinea, plant-based business coach, chef and co-creator of Plant Academy
Essential Stocks & Sauces
Enhance: Light Stock
Enrich: Dark Stock
Infuse: Smoked Dashi
Reduce: Glace
Flavour Balance
Dressings
Infused
Emulsified
Creamy
Sauces
Seed Pesto
Harissa Sauce
Romesco
Chapter 2: Nuts & Seeds
Introduction
Techniques: Milks and Creams
Plant Milk
Plant Cream
Crunch & Candy
Nut & Seed Butters
Chilli, Rosemary & Molasses Seed Loaf
Cashew Béchamel Tart
Massaged Kale
Milk Chocolate Mousse
Chapter 3: Beans & Legumes
Introduction
Techniques: Sprouting
Cooking
Baking, Binding & Thickening
Fermenting
Tempeh
Bean-otto
Bean Cheesecake
Chickpea Chocolate Truffles
Chapter 4: Grains & Pseudo Grains
Introduction
Techniques: Preparation
Cook
Puff
Sprout
Bloom
Batter
Seasonal Poke Bowl
Buckwheat Flatbreads
Tamales
Lost Rice Bowl
Chapter 5: Plants
Introduction
Techniques: Smoking
Cold Smoking: Smoky Seaweed Carrots
Hot Smoking: Grilled Mushrooms, 'Mole' Blanco
Marinade: BBQ Sauce, Smoked Tofu Candy
Nasi Campur
Adaptogen Adobo
Smoked Broccoli Arepa
Chapter 6: The World of Fermentation
Introduction by Rachel de Thample, author, teacher and fermenter
Techniques: The Basics
Lacto Fermentation
SCOBY
Wild Fermentation
Preserving with Salt
Sauerkraut
Sauerkraut Fritters
Kombucha
Kombucha-litas
Ginger & Turmeric Bugs
Preserved Oranges
Preserved Orange Hummus
Chapter 7: The Cheese Module
Introduction
Techniques: Making a Cheese Base
Miso Cheese
Smoked Cheese
Macadamia Ash
Coconut Boursin
Cashew Raclette
Chapter 8: The Missing Ingredient
Introduction by Arthur Potts Dawson, the original green chef, World Food Program Advocacy Chef for the UN and co-author of the Chefs' Manifesto
Techniques: Sourcing Your Food
Local
Organic
Biodynamic
Foraged
Apple and Walnut Salad
Wild Rosti
Really Good Roasted Roots
Stove-top Flapjacks
Chapter 9: Understanding Adaptogens
Introduction
Techniques: Adaptogens & Potent Plants
Types of Adaptogens
Potent Plants
Medicinal Mushrooms
CBD
Saffron Oats
CBD Salad
Adaptogen Spiked Chocolate
Hot Chocolate Tonic
Chapter 10: Gluten-Free Baking
Introduction
Techniques: The Key Ingredients
Butter
Flax 'Egg'
Gluten-free Flour Blends
Buckwheat Pumpernickel
Almond, Peanut & Cacao Cookie Sandwiches
Medicinal Mushroom Gataeux
Chapter 11: Raw Desserts
Introduction
Techniques: Sweet Creams and Caramels
Creams
Caramels
Raw Cheesecake
Fermented Ginger Cheesecake
Nut Butter Bars
Chapter 12: Plating 101
Elements of Plating
Radishes & Seed Butter
Courgette Cannelloni
Nut & Seed Soaking Times
About the Author & Contributors
Index
Acknowledgements
Recommended Reading
Plant Academy People
