Chef's Guide to Plant-Based Diet: A Quickstudy Laminated Reference Guide

This concise, quick-access, kitchen-proof guide is a powerful tool for understanding plant based food options from around the world, how to make them from scratch, and the nutritional value in plant-based meal planning. Essential reference for exploring options, for considering going full plant-based, or if you’ve been a vegetarian or vegan for years. Millions of us are moving toward plant-based diets for our health and the health of our planet. But what is a plant-based diet? Can they include some meats and fish? This 6 page laminated guide delivers the facts and the means to adopt foodways so you can set your own rules. What does it mean to be flexitarian? What are complete proteins, and what foods do we really need to live a healthy, plant-based lifestyle? What plant-based foods provide the same deep sense of satiety as meats do? Author and Chef Jay Weinstein, CIA-trained veteran of America’s finest kitchens (New York’s Le Bernardin, Boston’s Jasper) also a Chef-Instructor for Health-Supportive Culinary Arts offers his knowledge in a reference we can give you at a value that is unmatched.
6 page laminated guide includes: Definitions Flexitarianism Building Proteins Plant-Based Complete Protein Sources Seitan, Soybeans, Tofu, Soy Milk, Other Soy-Based Products, Tempeh Plant-Based “Meats” Drawbacks Advantages Bean & Grain World Tour Soaking & Cooking Beans, Latin America, Europe, Asia, Middle East, United States Leafy Greens Kale, Swiss Chard, Cabbages, Sauerkraut & Kimchi, Collard Greens, Asian Greens Nightshade Vegetables Romaine Lettuce, Tomatoes, Eggplants, Potatoes, Chilies, Goji Berries Root Vegetables Celeriac, Beets, Turnips, Carrots, Parsnips, Potatoes Sea Vegetables Squashes Squash Skins, Hubbard Squash, Delicata Squash, Spaghetti Squash, Sugar Baby Pumpkins Satiety Juices & Smoothies Cost, Health Benefits, Making Juice without a Juicer, Southeast Asia & the Caribbean Islands, High-Speed Blenders, Teas