Low-impact food & drink - introduction
“If we’re eating industrially, if we’re letting large corporations, fast food chains, cook our food, we’re going to have a huge, industrialized, monoculture agriculture because big likes to buy from big.” – Michael Pollan
Topic introduction coming soon.
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Hello,
Choosing seasonal ingredients for soups and stews could be considered low impact. That is exactly the point of a new release called Vegan Soups and Stews for All Seasons.
This is the time to include more soups and stews in our menus. Adding a crusty bread or a tasty muffin makes these meals the ultimate comfort food. Revised with new recipes and dozens of color photographs by Sarah Kaminsky, Vegan Soups and Stews for All Seasons is divided into a chapter for each season: fall celebrates the harvest, winter focuses on heartiness, spring lifts the palate, and summer is all about freshness.
Please consider listing the book as a resource, or featuring a recipe. Soups are one of the most nourishing and heart-warming dishes you can serve. Nava shares her tips for the best vegan soups for each season, including making broths from scratch, choosing seasonal soup ingredients, discussing the best bread to accompany soup, and essential cooking tools for soup-making.
An early advocate of vegetarianism, Nava has had a successful career as a cookbook author and has been featured in publications such as The New York Times, Washington Post, Huffington Post, Eating Well and Cooking Light, as well as on Martha Stewart Radio. Nava’s website can be found here: https://theveganatlas.com/
Please let me know if you would like a PDF or a printed review copy mailed to you.
Kind regards,
Rita Gates