The Great Vegan Bean Book: More Than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! by Kathy Hester

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Notes about Recipes in this book

  • Double-chocolate devil's food cookies

    • ccav on November 12, 2014

      These were good! Made with black soybeans instead of black beans and it worked fine.

  • Lentil quinoa Bolognese sauce

    • SugarFree_Vegan on July 19, 2017

      Pg 146 lovely tasty vegan bolognese sauce that leftovers can be amped up with chilli and some red kidney beans and chilli for using in tacos etc

  • Mini baked rancheros with tofu scramble mix

    • Megoola on June 24, 2017

      I used street taco sized corn (maize) tortillas in my photo.

  • Pineapple rum beans over coconut lime sweet potatoes

    • anightowl on October 20, 2016

      The sweet potatoes are fantastic in this recipe - I had never tried lime in my sweet potatoes before - it was a new and very good combination. The beans were good, but flavor could have been bumped up a bit - maybe more cumin, or even a Middle Eastern baharat. The dish also lacked "crunch." Some nuts or lightly sauteed, but still crunchy, onions added as a garnish would have done the trick. I garnished each plate with a sprinkle of coconut and some finger lime vesicles for little pops of flavor.

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  • ISBN 10 1592335497
  • ISBN 13 9781592335497
  • Linked ISBNs
  • Published Jun 01 2013
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Fair Winds Press

Publishers Text

Garbanzo. Cannellini. Fava. Calypso. Edamame. Adzuki. It’s true: beans have the coolest names ever. But besides that, they’re also one of nature’s most perfect foods. Packed with protein, nutrients, and flavor, you might even call them a vegan’s #1 best friend (don’t worry, we won’t tell the trail mix, veggies, or French fries!).

But with so much versatility and variety, where does one begin? Right inside these very pages, that’s where. In The Great Vegan Bean Book, author Kathy Hester primes you on everything you need to know about the best way to cook—and eat!—every bean you’ve ever seen (and a few you probably haven’t). From soaking times, to cooking times, to what to purée, to what to sauté, you’ll be dancing delicious circles around those legumes in no time.

Not only that, but you’ll also get to try your hand—or is it your mouth?—at some of the tastiest, most innovative bean recipes in this lentil-filled land. From beanalicious burritos, to pretty-pea curry, to legume-laced blondies, you’ll be partying protein-style, every meal of the day!



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