Vegan al Fresco

Description

In spring and summer, there''s nothing better than enjoying a meal outdoors

with friends and family; today, al fresco dining has never been more

popular, given the rise in popularity of gourmet takeout and prepared

picnic baskets. For those who eschew all animal products, though, outdoor

vegan meals usually consist of mundane veggie sandwiches and a fruit salad.

But no more! Carla Kelly is an accomplished vegan cook and baker with two

previous cookbooks under her belt; she also loves to prepare delicious,

casually elegant vegan meals for backyard barbecues, picnics in the park,

or parties at the beach. Vegan al Fresco is loaded with beautiful

appetizers such as Peanut Potato Salad and Tomato and Olive Tarts,

inventive sandwiches including Pita Po''Boys, and amazing grilled dishes

like Sweet Chipotle Tempeh with Berries and Cedar Planked Rosemary and

Lemon Tofu. Finish off your meal with Strawberry and Basil Scones, Maple

and Walnut Cheesecake, or some crazy good vegan ice creams. The book

includes prep and cooking times for each recipe, as well as advice on

portability, food safety issues, and menu suggestions for special

occasions. Full-color throughout, Vegan al Fresco offers delectable and

sophisticated ways for vegans to enjoy the great outdoors. Carla Kelly, a

vegan for almost ten years, has cooked at hotels around the world. She is

the author of two previous cookbooks, Quick and Easy Bake Sale and Quick

and Easy Vegan Slow Cooking, and operates the food website The Year of the

Vegan (veganyear.blogspot.ca).