The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest by Jere And Gettle

  • Apple fritters (page 22)

    from The Baker Creek Vegan Cookbook: Traditional Ways to Cook, Preserve, and Eat the Harvest The Baker Creek Vegan Cookbook by Jere Gettle and Emilee Gettle and Adeena Sussman

    • Categories: Fried doughs; Frostings & fillings; Snacks; Vegan
    • Ingredients: vegetable oil; bread flour; tart apples; active dry yeast; confectioner's sugar; evaporated cane sugar
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Notes about Recipes in this book

  • Apple-raisin samosas

    • ellipsis on March 11, 2022

      Delicious. Used a store-bought frozen pie crust, and a Dash mini pie maker, and used the Samosa filling to fill the mini pies for a savory entrée. Also used the filling to fill hand pies made with hot water pie dough.

  • Herb-roasted cauliflower steaks

    • Ajammies on January 16, 2024

      The topping was delicious - but once cooked it seemed like there wasn't enough or it had lost some of it's flavor, not sure if it just needed a little more salt or maybe to double the amount of the topping oil blend

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  • ISBN 10 1306751535
  • ISBN 13 9781306751537
  • Published Jan 01 2012
  • Format eBook
  • Language English
  • Countries United States
  • Publisher Hyperion Avenue
  • Imprint Hyperion Books

Publishers Text

Tired of genetically modified food, but unsure of what to make and how to cook it? Jere and Emilee Gettle, cofounders of the Baker Creek Seed Company and coauthors of The Heirloom Life Gardener, bring you all the delicious answers in The Baker Creek Vegan Cookbook.

With a friendly voice, the Gettles take you through 125-plus vegan recipes that are healthy, easy to make, and appealing to vegetarians, meat-eaters, seasoned heirloom gardeners, and novice heirloom-eaters alike. The dishes are diverse in origin--with several plucked from the family's own fabulous restaurant--and will leave you satisfied at breakfast, lunch, dinner, and dessert. They also share their tips and tricks on canning and preserving, as well as the staples that you need in your kitchen.

Replete with beautiful line drawings, this cookbook is a must-have for anyone interested in growing or eating heirloom vegetables and fruits.

Some of the recipes you'll love . . .

Pink Pearl Applesauce, Blueberry Pancakes, Cambodian Yellow Cucumber Salad with Crispy Shallots, Vegetable Tempura with Thai Basil, Heirloom Spaghetti Squash with Heirloom Tomato Spaghetti Sauce, Edamame Hummus, Melon Sorbet, and Heirloom Apple Pie.

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