Are you new to vegan cooking or an experienced vegan cook wanting to expand your repertoire of recipes? Then Cooking With Chloe is the cookbook for you. This collection of restaurant tested and approved recipes includes breakfasts, main dishes, bread, spreads, gravies, salads and dressings, soups, sides, and desserts. Recipes use core or readily available ingredients, and the directions are clear and straightforward to follow.
You will benefit from Chloe’s “for better results” tips, which are sprinkled throughout the book. Learn the basics of making whole wheat bread, flax seed gel as an egg replacer, corn spread to substitute for butter, and a vegan ranch dressing. Enjoy making comfort food dishes such as cornbread, stroganoff, macaroni and cheese, potato soup, and apple pie—all adapted for the vegan cook. You’ll want to try some unique recipes, such as Chickpea Tahini Soup, Cajun Style Polenta with Mushrooms, Creamy Herb Schmear, Peanut Butter Pasta, and Chia Pudding.
There is a preview of this book available (PDF file will open in a new window).
Chloe A. Sutliffe is a massage therapist who lives in Flagstaff, Arizona. She holds a Bachelor of Science degree in Natural Health from Clayton College of Natural Health and has operated two vegetarian restaurants—The Garden in Grand Forks, North Dakota and Veggies in South Dakota’s Black Hills. She enjoys transforming standard recipes into healthier versions without sacrificing taste. In addition to cooking Chloe is a committed Christian who enjoys hiking and running and has completed the Rim2Rim. This hiking trip begins at the North Rim of the Grand Canyon, descends to the canyon floor, and then climbs up to the South Rim, a 4,600-foot climb covering 23.9 miles all in one day.