Recipe: Cookbook - Recipes from The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian by Ann Gentry
Recipe Collections1. Butternut Squash, Corn, and Cilantro Phyllo Rolls
You could almost call these pastries: They're delicate, sweet, and flaky, with a slight crunch provided by the corn. Canola oil replaces the melted butter raditionally used with phyllo and helps crisp the rolls as they bake.
2. Tofu Quiche with Leeks and Asparagus
Firm tofu is blended into a creamy mixture and seasoned with garlic, oregano, thyme, and a bit of umeboshi to serve as the custard for this quiche. As the tofu mixture bakes, it sets up just like a traditional quiche. Includes a recipe for Tofu Ricotta.
3. Chocolate Chip Cookies (wheat-free)
An ice cream scoop helps form these wheat-free cookies quickly and easily and ensures that each is about the same size. If you find that the dough in this recipe sticks too much to the ice cream scoop, lightly oil the inside of the scoop with canola oil to help the dough release more easily.
Recipes from:
The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian by Ann Gentry
With three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California's culinary community at large.
List All Featured Cookbooks and Sample Recipes
You could almost call these pastries: They're delicate, sweet, and flaky, with a slight crunch provided by the corn. Canola oil replaces the melted butter raditionally used with phyllo and helps crisp the rolls as they bake.
2. Tofu Quiche with Leeks and Asparagus
Firm tofu is blended into a creamy mixture and seasoned with garlic, oregano, thyme, and a bit of umeboshi to serve as the custard for this quiche. As the tofu mixture bakes, it sets up just like a traditional quiche. Includes a recipe for Tofu Ricotta.
3. Chocolate Chip Cookies (wheat-free)
An ice cream scoop helps form these wheat-free cookies quickly and easily and ensures that each is about the same size. If you find that the dough in this recipe sticks too much to the ice cream scoop, lightly oil the inside of the scoop with canola oil to help the dough release more easily.
Recipes from:
The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian by Ann Gentry
With three bustling restaurants located throughout the Los Angeles area, Real Food Daily boasts a loyal clientele of ravenous vegetarian diners and health-conscious celebrities, trendsetting young hipsters and members of Southern California's culinary community at large.
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