Tierisch gut kochen ohne Fleisch

- Alle Rezepte mit anschaulicher Schritt-für-Schritt-Anleitung und brillantem Farbfoto

- Über 100 beliebte Klassiker und Trendrezepte

- Unschlagbares Preis-Leistungs-Verhältnis

Vegan kochen ist ein Trend, an dem man heute nicht mehr so leicht vorbeikommt. Die vegane Küche kommt ohne tierische Produkte aus und ist ganz unkompliziert, seit Seitan, Tofu und Sojaschnitzel auch in unsere Supermärkte eingezogen sind. Neben Lieblingsgerichten wie Spaghetti Bolognese, Burger und Panna Cotta aus rein pflanzlichen Zutaten finden Sie in diesem Buch auch viele innovative Rezeptideen von Kichererbsenfrikadelle über Ratatouille-Lasagne bis Festtagsbraten im Blätterteigmantel, die beweisen, dass die vegane Küche nicht nur gesund ist, sondern auch raffiniert und abwechslungsreich.

Vegan schmeckt richtig gut!
Immer mehr Menschen möchten gern vegan kochen und essen. Und am liebsten
mit saisonalen und regionalen Zutaten. Lisa Pfleger stellt über 140 vegane Rezepte vor,
darunter sehr viele einfache und schnelle Gerichte. Für ihre veganen Rezeptideen sind
die meist saisonalen Zutaten einfach in der eigenen Region zu beschaffen.
Immer wieder regen die Rezepte dazu an, Neues auszuprobieren:
selbst auf Wildkräuterpirsch gehen oder vitaminreiche Keimlinge auf der Fensterbank sprießenlassen
- für den ganz eigenen Pfiff in den Rezepten. Jahreszeitlich abwechslungsreiche,
schnelle und unkomplizierte vegane Rezepte
- von der veganen Last-Minute-Idee bis zum veganen Weihnachtsmenü.

Biografie der Autorin
Bekannt wurde Lisa Pfleger durch den Blog experimentselbstversorgung.net,
auf dem sie seit 2009 ihre Sicht des Selbstversuchs dokumentiert.

Wenig brauchen, selber machen, zufrieden leben mit viel Natur und frei sein
- alles Dinge, die sie seit dem beschäftigen.

2014 hat Lisa Pfleger ihr erstes Buch "Vegan, regional, saisonal"
mit schmackhaften Rezepten veröffentlicht, die sie beim Experimentieren gesammelt hat.
Konsequent regionale, saisonale und vegane Zutaten verarbeitet
sie dabei in einfachen Rezepten für jeden Tag. Probier selbst,
was die Saison für den täglichen Hochgenuss bereit hält!

Eine Heimatküche, die ohne Fisch und Fleisch begeistert!

Die echte deutsche Küche birgt einen wahren Schatz, der beinahe
in Vergessenheit geraten wäre:
Bereits in alter Zeit wurde vom Alpenrand bis an die Nordsee
überwiegend fleischlos aufgekocht,
überall in Deutschland findet sich eine regionale Gemüseküche
mit langer Tradition. Koch und Autor Stevan Paul hat sich
auf die Suche nach den neuen, alten Klassikern gemacht und
alltagstaugliche Rezepte für alle Jahreszeiten wiederentdeckt.

Ob knackige Salate oder dampfende Gemüse­suppen, ob Knödel oder
Kartoffelstampf – frisches Gartengemüse, Kräuter und süßes Obst
spielen die Hauptrolle in diesem Buch. Klassiker wie die Frankfurter Grüne Sauce,
Schupfnudeln oder Reibekuchen und regionale Lieblingsspeisen
wie die „Errötende Jungfrau“ oder der „Große Hans“
werden Schritt für Schritt erklärt. Und zum Nachtisch gibt es
Kindheitserinnerungen
wie warmen Milchreis, Rote Grütze oder frisch gebackene Pfannkuchen
mit Apfelkompott.

Deutschland vegetarisch versammelt erstmals die besten Rezepte
der traditionellen deutschen Gemüseküche – einer Küche,
die nicht nur schmeckt, sondern mit jedem Bissen glücklich macht.

Die chinesische Küche ist ein Paradies für Vegetarier:

Knusprig ausgebackenes oder knackig gegartes Gemüse, leckere Tofugerichte,
Salate, Nudel- und Reisgerichte und Desserts. Die aromatischen Gewürze,
deren Variantenreichtum weit über das bei uns bekannte „süß-sauer“ hinausgeht,
sowie die unterschiedlichen Zubereitungstechniken wie Dünsten, Frittieren oder
Pfannenrühren bieten fleischlosen Genuss, auch für Nicht-Vegetarier!

Die Chinesin Hong Lin-Schneider zeigt echt chinesische Genüsse,
ohne Glutamat und Fertigsoßen, dafür mit frischen Zutaten,
die auch bei uns schnell und einfach zubereitet werden können.

Even today, as trendy diets and a weight-loss frenzy sweep the nation, two-thirds of adults are still obese and children are being diagnosed with Type 2 diabetes, typically an “adult” disease, at an alarming rate. If we’re obsessed with being thin more so than ever before, why are Americans stricken with heart disease as much as we were 30 years ago?

In The China Study, Dr. T. Colin Campbell details the connection between nutrition and heart disease, diabetes, and cancer. The report also examines the source of nutritional confusion produced by powerful lobbies, government entities, and opportunistic scientists. The New York Times has recognized the study as the “Grand Prix of epidemiology” and the “most comprehensive large study ever undertaken of the relationship between diet and the risk of developing disease.”

The China Study is not a diet book. Dr. Campbell cuts through the haze of misinformation and delivers an insightful message to anyone living with cancer, diabetes, heart disease, obesity, and those concerned with the effects of aging.

[This book is also available in Spanish, El Estudio de China.]

Pressestimmen
“[These] findings from the most comprehensive large study ever undertaken of the relationship between diet and the risk of developing disease are challenging much of American dietary dogma.”
— The New York Times

“Reflects the profound changes that industrialization is bringing to diet and disease patterns in China, statistics that have had an impact on reevaluating dietary policy in the United States and worldwide.”
— Washington Post

“Everyone in the field of nutrition science stands on the shoulders of Dr. Campbell, who is one of the giants in the field. This is one of the most important books about nutrition ever written—reading it may save your life.”
—Dean Ornish, MD, Founder & President, Preventative Medicine Research Institute; Clinical Professor of Medicine, University of California, San Francisco; Author, Dr. Dean Ornish's Program for Reversing Heart Disease and Love & Survival

“Colin Campbell’s The China Study is an important book, and a highly readable one. With his son, Tom, Colin studies the relationship between diet and disease, and his conclusions are startling. The China Study is a story that needs to be heard.”
—Robert C. Richardson, PhD, Nobel Prize Winner; Professor of Physics and Vice Provost of Research, Cornell University

“The China Study gives critical, life-saving nutritional information … Dr. Campbell’s exposé of the research and medical establishment makes this book a fascinating read and one that could change the future for all of us.”
—Joel Fuhrman, MD, Author, Eat to Live

“The China Study is a life changer . . . After reading it I felt compelled to recommend this book to as many people as possible.”
—Bob Napoli, Senior Vice President, Operations, Hudson Group
Synopsis
Part Medical Thriller, Part Governmental Expose and Part Nutrition Manual. Dr. Campbell issues a stark warning against the imminent "Atkins Backlash". This is NOT a diet book. Consumers are bombarded with conflicting messages regarding health and nutrition; the market is flooded with popular titles like "The Atkins Diet" and "The South Beach Diet". Dr. Campbell cuts through the haze of misinformation and delivers an insightful message to anyone living with cancer, diabetes, heart disease, obesity and those concerned with the effect of ageing. Dr. Campbell challenges the validity of these low-carb fad diets and issues a startling warning to their followers. "The New York Times" has recognised the study ("China-Oxford-Cornell Diet and Health Project") as the "Grand Prix of epidemiology" and the "most comprehensive large study ever undertaken of the relationship between diet and the risk of developing disease".
Über den Autor und weitere Mitwirkende
For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. His legacy, the China Study, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant years of peer-reviewed research funding and authored more than 300 research papers. The China Study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.

A 1999 graduate of Cornell University and recipient of a medical degree in 2010, Thomas M. Campbell II, MD, is a writer, actor and five-time marathon runner.

Following her bestselling The China Study Cookbook, LeAnne Campbell
brings together top names in the plant-based community
to share their favorite and most delicious recipes in The China Study All-Star Collection.

Featuring your favorite chefs and cookbooks authors, The China Study All-Star Collection
includes foods from Happy Herbivore chef Lindsay S. Nixon;
Del Sroufe, author of the New York Times bestseller Forks Over Knives Cookbook;
Laura Theodore, host of PBS’ Jazzy Vegetarian; and
pioneering researcher Dr. John McDougall,
which all follow the nutrition standards set forth by The China Study.

Even better, with delectable dishes such as Dreena Burton’s Sneaky Chickpea Burgers,
Heather Crosby’s Peppermint Chocolate Chunk Ice Cream,
Christy Morgan’s Fiesta Quinoa Salad and Christina Ross’s Daikon Mushroom Fettuccine,
this collection of recipes has you covered for any occasion or craving.

With an introduction from The China Study co-author Dr. T. Colin Campbell,
The China Study All-Star Collection is the ultimate plant-based cookbook
for healthful, savory eating.

With more than 850,000 copies sold, The China Study is one of the most important health and nutrition books ever published. The China Study Cookbook takes these scientific findings and puts them to action with more than 120 plant-based recipes.

The China Study revealed how the Western diet has led to our modern health crisis and the widespread growth of obesity, diabetes, heart disease, and cancer. Based on the most comprehensive nutrition study ever conducted, the book reveals that a plant-based diet leads to optimal health with the power to halt or reverse many diseases. Written by LeAnne Campbell, daughter of The China Study author T. Colin Campbell, PhD, and mother of two hungry teenagers, The China Study Cookbook features delicious, easily prepared plant-based recipes with no added fat and minimal sugar and salt that promote optimal health.

From her Breakfast Home-Fry Hash and Fabulous Sweet Potato Enchiladas to No-Bake Peanut Butter Bars and Cheese(less) Cake, all of LeAnne’s recipes follow three important principles:

Optimal nutrition is based on eating food rather than nutrient supplements
The closer that foods are to their native states―prepared with minimal cooking, salting, and processing―the greater the long-term health benefits of eating them
It is best to choose locally and organically grown produce whenever possible

Filled with helpful tips on substitutions, keeping foods nutrient-rich, and making the transition to a plant-based diet, The China Study Cookbook shows how to transform the health of your entire family.

Editorial Reviews

“The China Study Cookbook combines the best and healthiest practices of the plant-based movement with no-oil dishes you and your family will love.”
—Lindsay S. Nixon, author of the bestselling Happy Herbivore cookbook series

Colorful, aromatic, and flavorful—and as simple as ordering in.

The harmonious blending of color, aroma, and flavor has made Chinese cuisine
one of the most popular on the planet.
As the world’s largest producer of fruits and vegetables,
China boasts an impressive array of meat-free, egg-free, dairy-free dishes
that has also made its cuisine one of the earth’s healthiest.
From tasty appetizers to mouthwatering desserts,
The Chinese Vegan Kitchen is a collection of easy yet authentic recipes
from the various culinary regions of China—Canton, Hunan, Peking,
Shanghai, Sichuan, Taiwan, Tibet—that you can prepare in your own kitchen
with ingredients readily available in western supermarkets. This book features:

•225 delicious and nutritious recipes for appetizers, soups, salads, noodle dishes,
rice dishes, tofu and other main dishes, side dishes, and desserts
•Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium,
carbohydrate, and dietary fiber for every recipe
•Cooks’ tips throughout
•A glossary of ingredients and where to find them

This is vegan cooking like you’ve never experienced it—but you will be coming back
to this irresistible collection time and again.