| Edition |
First edition. |
| Physical Description |
287 pages : color illustrations ; 27 cm |
| Note |
Includes index. |
| Contents |
Foreword -- Introduction -- My story -- Going plant-based -- Feeding a team -- Why plegan? -- Transitioning: how to go plegan -- The plegan kitchen -- Fundamentals -- Kickoff breakfasts & brunches -- Soup'or bowl -- Crowd pleasers -- Playmaking mains -- Sideline sides -- Sweet victories. |
| Summary |
"When private celebrity chef Charity Morgan's husband, former NFL linebacker Derrick Morgan, decided to go vegan, she was skeptical. But after Derrick noticed results--more energy, increased stamina, better sleep--and his teammates noticed how good his home-cooked meals looked, many of them asked Charity to cook for them too. Before she knew it, she was delivering meals for nearly two dozen NFL players, and soon enough, Charity and her two ever-so-active elementary school-aged children went vegan too. She taps her Creole and Puerto Rican heritage and love of bold flavor and spice to create a collection of flavor-bomb plant-based alternatives like Creole Krab Cakes with Tarragon Remoulade, Smoky Jambalaya with Blackened Veggies, and Beer Battered Fysh and Chips. Charity proves that vegan food can be healthy, fun, filling, and highly flavorful." -- Provided by publisher. |
| Subject |
Vegan cooking.
|
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Vegetarian cooking.
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Cooking (Natural foods)
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Cookbooks.
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| Alt Author |
Dorio, Emily, photographer.
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