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| franchia vegan cafe photos: Appetite for Reduction Isa Chandra Moskowitz, 2010-12-07 Vegan chef Isa Chandra Moskowitz shares her collection of plant-based and low-calorie meals that are full of flavor and totally satisfying. This is not your mother's low-fat cookbook. It has no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals...no fake anything! Appetite for Reduction means cooking with real food, for real life. (Skimpy portions need not apply.) In Appetite for Reduction, bestselling author and vegan chef Isa Chandra Moskowitz shares 125 delectable, nutritionally-balanced recipes for the foods you crave--lasagna, tacos, barbecue, curries, stews, and much more--that's all: Only 200 to 400 calories per serving Plant-based and packed with nutrients Low in saturated fat and sugar; high in fiber Drop-dead delicious You'll also find lots of gluten-free and soy-free options. The best part? Dinner can be on the table in less than 30 minutes. So ditch those diet shakes. Skip that lemonade cleanse. And fight for your right to eat something satisfying! Now you can look better, feel better, and have more energy while eating the food (and portions) you deserve. |
| franchia vegan cafe photos: I Can Cook Vegan Isa Chandra Moskowitz, 2019-10-29 Recipes that build your skills—from easy-peasy pasta to more challenging sautés and baked dishes—from the bestselling author of Veganomicon. Isa Moskowitz learned to cook from cookbooks, recipe by recipe. And after a few decades of writing her own cookbooks, she knows what the people want: easy-to-follow instructions and accessible ingredients. I Can Cook Vegan is for cooks of all stripes: The Just-Born, Brand New Cook The Tried-and-True Seasoned Cook Who Is Tofu-Curious The Busy Weeknight Pantry Cook (this is everyone) The Farmers’ Market Junkie Who Looks at All the Pretty Colors The Reluctant Parent to the Vegan Child For Anyone Doing Vegan for the Animals For Anyone Doing Vegan for the Health Each chapter is a building block to becoming a better, more competent cook. The book teaches readers to cook the way someone might learn a new instrument: master a couple of chords, and then start to put them together to form songs. Each chapter starts with a fresh mission, and readers will cook their way through pastas, salads, sandwiches, bowls, sautés, sheet-pan suppers, and sweets—more than 125 recipes!—until they are ultimately the Best Cook Imaginable. “The recipes in here are simple and streamlined. Perfect for those days when you just want something plain, simple, and still satisfying. Perfect when you want a recipe that you know is going to turn out first time.” —Coastal Vegans |
| franchia vegan cafe photos: The Vegetarian Flavor Bible Karen Page, 2014-10-14 Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine. |
| franchia vegan cafe photos: Everywhere, Always Jennifer Ann Shore, 2021-02-11 When Avery Miller wakes up in her hospital room, it's to a life she didn't expect, want, or ever imagine for herself. She's barely given time to mourn the death of her mother as she's introduced to her new family-a father she never knew existed, a stepmother she didn't want, and a brother who gave himself the job of being her enthusiastic best friend and overbearing protector before they even met. All it takes is one car accident to change the trajectory of seventeen-year-old Avery's life forever, ripping her from the brink of poverty in Pennsylvania and tossing her into a new life in a penthouse apartment in the middle of New York City. The visible marks on her skin are a tangible reminder of the pain she's gone through, but it's Ethan, the guy who lives one floor below and has a Shakespeare quote for every occasion, who helps her overcome loss, find herself again, and fall in love. |
| franchia vegan cafe photos: Taste Barb Stuckey, 2013-03-26 Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique taster type and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite. |
| franchia vegan cafe photos: Cloud-hidden, Whereabouts Unknown Alan Watts, 2011-10-19 Over the course of nineteen essays, Alan Watts (a spiritual polymatch, the first and possibly greatest —Deepak Chopra) ruminates on the philosophy of nature, ecology, aesthetics, religion, and metaphysics. Assembled in the form of a “mountain journal,” written during a retreat in the foothills of Mount Tamalpais, CA, Cloud-Hidden, Whereabouts Unknown is Watts’s meditation on the art of feeling out and following the watercourse way of nature, known in Chinese as the Tao. Embracing a form of contemplative meditation that allows us to stop analyzing our experiences and start living in to them, the book explores themes such as the natural world, established religion, race relations, karma and reincarnation, astrology and tantric yoga, the nature of ecstasy, and much more. |
| franchia vegan cafe photos: Still I love thee Charles Grobe, 1873 |
| franchia vegan cafe photos: Vegan Brunch Isa Chandra Moskowitz, 2009-05-26 From the bestselling author of Veganomicon comes the ultimate guide to vegan breakfasts and brunches. Full-color photos throughout. |
| franchia vegan cafe photos: The Man Within My Head Pico Iyer, 2013-05-09 We all carry other people inside our heads - actors, leaders, writers, people from history or fiction, met or unmet, who sometimes seem closer to us than the people we know.Pico Iyer investigates the mysterious closeness he has always felt with Graham Greene and follows him from his first novel, The Man Within, to such later classics as The Quiet American. The further he delves, the more he begins to wonder whether the man within his head is not Greene but his own father, or perhaps some more shadowy aspect of himself. Drawing upon experiences across the globe - from Bolivia to Berkhamsted to Bhutan - one of our most resourceful cultural explorers gives us his most personal and revelatory book. |
| franchia vegan cafe photos: Venus Laughs Harmoni C. McGlothlin, Matt Reed, Steven Marty Grant, 2009-11 Venus Laughs treats us to the full spectrum, moving effortlessly from stripped down stark snapshots to rich emotional inner dialogues. Her style grows and changes with each poem an d yet there is an unmistakable continuity that holds all the disparate pieces together. From the austere Shards of Bone to teh sharp episodic narrative Gemini Dreams we are treated to perfectly crafted scenes and a range of emotions. --Steven Grant. |
| franchia vegan cafe photos: The Explorer Race Robert Shapiro, 2012-05-21 You individuals reading this are truly a result of the genetic experiment on Earth. You are beings who uphold the principles of the Explorer Race. The information in this book is designed to show you who you are and give you an evolutionary understanding of your past that will help you now. The key to empowerment in these days is not to know everything about your past, but to know that which will help you now. Your souls have been here for a while on Earth and have been trained in Earthlike conditions. This education has been designed so that you would have the ability to explore all levels of responsibility -- results, effects and consequences -- and take on more responsibilities. Your number-one function right now is your status of Creator apprentice, which you have achieved through years and lifetimes of sweat. You are constantly being given responsibilities by the Creator that would normally be things that Creator would do. The responsibility and the destiny of the Explorer Race is not only to explore, but to create. --Zoosh |
| franchia vegan cafe photos: A hundred and seventy Chinese poems ... Arthur Waley, 1919 |
| franchia vegan cafe photos: The Use and Misuse of Language Samuel Ichiyé Hayakawa, 1964 |
| franchia vegan cafe photos: The Oedipus Cycle Sophocles, 1977 English versions of Sophocles' three great tragedies based on the myth of Oedipus, translated for a modern audience by two gifted poets. Index. |
| franchia vegan cafe photos: What's Written on the Body Peter Pereira, 2007 Pereira's double-life as a medical doctor and word-playful poet offers an enriching perspective. |
| franchia vegan cafe photos: Communicating the Bird Robert Ronnow, 2012-04-01 An original voice, Ronnow puts some meaning back into the term experimental. This is poetry that is both distinctive and based in the best elements of a literary tradition. Often political, sexual, emotional, but most of all surprising, Ronnow is a man and poet whose personal convictions and writing passion are not mutually exclusive. His poems find salvation in the details and have the virtues of honesty, simplicity of statement that coexists with complexity of intent, and a clear commitment to speak to the reader. The insights, the lyricism, and the wry humor make very rich reading. |
| franchia vegan cafe photos: Seattle City of Literature Ryan Boudinot, 2015-09-29 This bookish history of Seattle includes essays, history and personal stories from such literary luminaries as Frances McCue, Tom Robbins, Garth Stein, Rebecca Brown, Jonathan Evison, Tree Swenson, Jim Lynch, and Sonora Jha among many others. Timed with Seattle’s bid to become the second US city to receive the UNESCO designation as a City of Literature, this deeply textured anthology pays homage to the literary riches of Seattle. Strongly grounded in place, funny, moving, and illuminating, it lends itself both to a close reading and to casual browsing, as it tells the story of books, reading, writing, and publishing in one of the nation's most literary cities. |
| franchia vegan cafe photos: Spanish Painting from El Greco to Picasso Carmen Giménez, Francisco Calvo Serraller, 2006 |
| franchia vegan cafe photos: The Gefilte Manifesto Jeffrey Yoskowitz, Liz Alpern, 2016-09-13 Magnetic duo and stars of the Brooklyn food scene, Liz Alpern and Jeffrey Yoskowitz revitalize Old World food traditions for today's modern kitchens in their debut cookbook. |
| franchia vegan cafe photos: New York City Restaurants 2009 Curt Gathje, Carol Diuguid, 2008-10 This guide covers more than 2,050 restaurants in all five boroughs, arranged by cuisine, neighborhood, and special features like In Places, Winning Wine Lists, or Romantic Places. This edition also includes a foldout color map, neighborhood maps, and reusable stick-on bookmarks. |
| franchia vegan cafe photos: Hints from Horace Lord Lord Byron, 2015-07-19 Byron was an English poet and a leading figure in the Romantic movement. Among Byron's best-known works are the lengthy narrative poems Don Juan and Childe Harold's Pilgrimage and the short lyric She Walks in Beauty. Byron is regarded as one of the greatest British poets, and remains widely read and influential. He travelled widely across Europe, especially in Italy where he lived for seven years. Later in life, Byron joined the Greek War of Independence fighting the Ottoman Empire, for which many Greeks revere him as a national hero. He died one year later at age 36 from a fever contracted while in Messolonghi in Greece. Often described as the most flamboyant and notorious of the major Romantics, Byron was both celebrated and castigated in life for his aristocratic excesses, including huge debts, numerous love affairs with people of both sexes, rumours of a scandalous liaison with his half-sister, and self-imposed exile. |
| franchia vegan cafe photos: Nonna's Italian Kitchen Bryanna Clark Grogan, 1998 Many Italian dishes are traditionally vegetarian, focusing on grains, legumes, vegetables and fruits, and vegan cook Bryanna Clark Grogan takes readers on a tour of tempting possibilities in this cookbook. |
| franchia vegan cafe photos: The German-Jewish Cookbook Gabrielle Rossmer Gropman, Sonya Gropman, 2017-09-05 This cookbook features recipes for German-Jewish cuisine as it existed in Germany prior to World War II, and as refugees later adapted it in the United States and elsewhere. Because these dishes differ from more familiar Jewish food, they will be a discovery for many people. With a focus on fresh, seasonal ingredients, this indispensable collection of recipes includes numerous soups, both chilled and hot; vegetable dishes; meats, poultry, and fish; fruit desserts; cakes; and the German version of challah, Berches. These elegant and mostly easy-to-make recipes range from light summery fare to hearty winter foods. The Gropmans-a mother-daughter author pair-have honored the original recipes Gabrielle learned after arriving as a baby in Washington Heights from Germany in 1939, while updating their format to reflect contemporary standards of recipe writing. Six recipe chapters offer easy-to-follow instructions for weekday meals, Shabbos and holiday meals, sausage and cold cuts, vegetables, coffee and cake, and core recipes basic to the preparation of German-Jewish cuisine. Some of these recipes come from friends and family of the authors; others have been culled from interviews conducted by the authors, prewar German-Jewish cookbooks, nineteenth-century American cookbooks, community cookbooks, memoirs, or historical and archival material. The introduction explains the basics of Jewish diet (kosher law). The historical chapter that follows sets the stage by describing Jewish social customs in Germany and then offering a look at life in the vibrant _migr_ community of Washington Heights in New York City in the 1940s and 1950s. Vividly illustrated with more than fifty drawings by Megan Piontkowski and photographs by Sonya Gropman that show the cooking process as well as the delicious finished dishes, this cookbook will appeal to readers curious about ethnic cooking and how it has evolved, and to anyone interested in exploring delicious new recipes. |
| franchia vegan cafe photos: Man Repeller Leandra Medine, 2013-09-10 Engage using #manrepeller. Silk parachute pants. A gold lamé jumpsuit. Ankle boots with fringe. Were these fashion-forward items sending men running in the opposite direction? Maybe, but Leandra Medine never cared. Slipping into drop-crotch shorts and a boxed sequin blazer in the dressing room of Topshop in downtown Manhattan, a brokenhearted Leandra had an epiphany. Looking in the mirror, she suddenly realized she didn't have a boyfriend because of the way she dressed. And the more she thought about it, the more she realized that such outfits said a lot about her life-romantic and otherwise. Now, in her first book, the acclaimed blogger and fashion darling recounts her most significant memories through the lens of her sartorial choices. With her signature sass, blunt honesty, and some personal photos, Leandra shares details of the night she lost her virginity right down to the pair of white tube socks she forgot to take off, as well as when and why she realized her grandma's vintage Hermès ostrich skin clutch could hold much more than just keys and a cell phone. Through it all, she proves you don't need to compromise even your most repellent qualities to find your way into that big white dress (and an organza moto jacket). See? You can have your yeti and wear it, too. Showcasing the singular voice that has won Leandra millions of fans, this book is a collection of awkwardly funny experiences, a sweet love story, and above all, a reminder to celebrate and embrace a world made for women, by women. |
| franchia vegan cafe photos: Russ & Daughters Mark Russ Federman, 2013-03-05 The former owner/proprietor of the beloved appetizing store on Manhattan’s Lower East Side tells the delightful, mouthwatering story of an immigrant family’s journey from a pushcart in 1907 to “New York’s most hallowed shrine to the miracle of caviar, smoked salmon, ethereal herring, and silken chopped liver” (The New York Times Magazine). When Joel Russ started peddling herring from a barrel shortly after his arrival in America from Poland, he could not have imagined that he was giving birth to a gastronomic legend. Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled. Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish. Color photographs © Matthew Hranek |
| franchia vegan cafe photos: POEMS FROM THE CHINESE ARTHUR. WALEY, 2018 |
| franchia vegan cafe photos: Provisions Michelle Rousseau, Suzanne Rousseau, 2018-10-30 A lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean In Provisions, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people -- particularly the women -- for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today. With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table. |
| franchia vegan cafe photos: Jewish Holiday Cooking Jayne Cohen, 2012-09-26 A James Beard Finalist in the International Cookbook Category In Jewish Holiday Cooking, Jayne Cohen shares a wide-ranging collection of traditional Jewish recipes, as well as inventive new creations and contemporary variations on the classic dishes. For home cooks, drawing from the rich traditions of Jewish history when cooking for the holidays can be a daunting task. Jewish Holiday Cooking comes to the rescue with recipes drawn from Jayne Cohen's first book, The Gefilte Variations -- called an outstanding debut by Publisher's Weekly -- as well as over 100 new recipes and information on cooking for the holidays. More than just a cookbook, this is the definitive guide to celebrating the Jewish holidays. Cohen provides practical advice and creative suggestions on everything from setting a Seder table with ritual objects to accommodating vegan relatives. The book is organized around the major Jewish holidays and includes nearly 300 recipes and variations, plus suggested menus tailored to each occasion, all conforming to kosher dietary laws. Chapters include all eight of the major Jewish holidays -- Shabbat, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim, Passover, and Shavuot -- and the book is enlivened throughout with captivating personal reminiscences and tales from Jewish lore as well as nostalgic black and white photography from Cohen's own family history. |
| franchia vegan cafe photos: Saying the World Peter Pereira, 2003 Peter Pereira is at the forefront of a national movement of medical practitioners who utilize literature as a part of their training. Saying the World arises from his practice as a family physician serving the urban poor, as well as his experience as a childless gay man. Selected from over one thousand entries in the Hayden Carruth Award, judges Gregory Orr and Sam Hamill cited Pereira's work as full of stunning poems and noted that Pereira has the magic touch that William Carlos Williams had--the ability to be doctor and poet simultaneously, and to make it all so simply, deeply, and translucently human that the poems seem inevitable. from First Crash Cesarean Hold it like a wand, you say as I guide the blade across shaved skin, into layers of yellow fat and fascia stained crimson. With gloved fingers we tug at the wound's gaping edges until we've exposed the bulging uterus, round and smooth as a giant D'Anjou pear. Only minutes ago, I wrote the words fetal distress and panting she signed consent to open her belly. Now I imagine her baby is like Houdini jacketed inside a treasure chest five fathoms down, mouth gagged, lungs bursting, time running out . . . Peter Pereira is a family physician in Seattle and currently provides primary care to an urban poor population, including refugees, immigrants, and the elderly. He is the winner of a Discovery/The Nation Award, and his poems have appeared in numerous literary magazines, including JAMA, Poetry, The Virginia Quarterly Review, and in the anthology To Come to Light: Perspectives on Chronic Illness in Modern Literature. |
| franchia vegan cafe photos: Jewish Soul Food Janna Gur, 2014-10-28 The author of the acclaimed The Book of New Israeli Food returns with a cookbook devoted to the culinary masterpieces of Jewish grandmothers from Minsk to Marrakesh: recipes that have traveled across continents and cultural borders and are now brought to life for a new generation. For more than two thousand years, Jews all over the world developed cuisines that were suited to their needs (kashruth, holidays, Shabbat) but that also reflected the influences of their neighbors and that carried memories from their past wanderings. These cuisines may now be on the verge of extinction, however, because almost none of the Jewish communities in which they developed and thrived still exist. But they continue to be viable in Israel, where there are still cooks from the immigrant generations who know and love these dishes. Israel has become a living laboratory for this beloved and endangered Jewish food. The more than one hundred original, wide-ranging recipes in Jewish Soul Food—from Kubaneh, a surprising Yemenite version of a brioche, to Ushpa-lau, a hearty Bukharan pilaf—were chosen not by an editor or a chef but, rather, by what Janna Gur calls “natural selection.” These are the dishes that, though rooted in their original Diaspora provenance, have been embraced by Israelis and have become part of the country’s culinary landscape. The premise of Jewish Soul Food is that the only way to preserve traditional cuisine for future generations is to cook it, and Janna Gur gives us recipes that continue to charm with their practicality, relevance, and deliciousness. Here are the best of the best: recipes from a fascinatingly diverse food culture that will give you a chance to enrich your own cooking repertoire and to preserve a valuable element of the Jewish heritage and of its collective soul. (With full-color photographs throughout.) |
| franchia vegan cafe photos: Shaya Alon Shaya, 2018-03-13 An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food. --Yotam Ottolenghi, author of Jerusalem: A Cookbook Breathtaking. Bravo. --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta. |
| franchia vegan cafe photos: A Fistful of Lentils Jennifer Felicia Abadi, 2002 This intimate culinary food album features 125 Syrian-Jewish recipes, warm family anecdotes, and little-known stories of Syrian-Jewish culture. Syrian-Jewish cooking features meats simmered with cumin, allspice or cinnamon; savory vegetables stuffed or roasted; sweet and sour sauces; and lemony dressings. |
| franchia vegan cafe photos: The Holiday Kosher Baker Paula Shoyer, 2013-11-05 Festive desserts and snacks for Passover, Purim, and more: “Great recipes, tons of practical information . . . and picture-perfect photographs.” —Susie Fishbein, author of Kosher by Design Paula Shoyer offers a thoroughly modern approach to Jewish holiday baking that includes both contemporary and traditional recipes, including 45 that have been skillfully adapted for Passover. Even less-observant Jews will enjoy celebrating the holidays with these innovative and delectable desserts, including an exquisite Raspberry and Rose Macaron Cake—plus dozens of low-sugar, gluten-free, and nut-free treats to enjoy all year. This comprehensive collection of delicious, fail-proof baked goods, both dairy and parve, revolutionizes holiday desserts for the High Holy Days, Shavuot, Purim, Sukkot, Chanukah, and Passover. Praise for The Kosher Baker “Outstanding . . . a can’t-miss collection.” —Publishers Weekly (starred review) |
| franchia vegan cafe photos: God Speaks Meher Baba, 1973 An explanation of the theme of creation and its purpose, by the founder of a new religion. |
| franchia vegan cafe photos: The Berkshires Farm Table Cookbook Elisa Spungen Bildner, Robert Bildner, 2020-05-19 The best of the Berkshires’ homegrown food from noted farms to esteemed kitchens The Berkshire Hills of western Massachusetts are famous for their unique culture, from scenic views to artistic and literary attractions. But in addition to the region’s classic landmarks, the Berkshires also boast an impressive number of family-run farms. Together with local restaurants, these farms add another feature to Berkshires culture: heartwarming and homegrown food. Telling the story of family-run agriculture through the language of food, The Berkshires Farm Table Cookbook offers 125 recipes to recall the magic of the Berkshire region for readers far and wide. Sweet Corn Pancakes, Carrot Soup with Sage and Mint, Confetti Vegetable and Goat Cheese Lasagna, and more celebrate the lush landscape of the western New England area. Complete with farm profiles and vibrant photographs, The Berkshires Farm Table Cookbook paints a vivid portrait of the relationship between the earth and what we eat. |
| franchia vegan cafe photos: The Seasonal Jewish Kitchen Amelia Saltsman, Deborah Madison, 2015 Organized by the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter--ranging from iconic brisket, chicken soup, gefilte fish, and potato latkes to Lamb, Butternut Squash, and Quince Tagine; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman's melting-pot approach to flavors and ingredients will win over a new generation of Jewish cooks. |
| franchia vegan cafe photos: The New Kosher Kim Kushner, 2015-08-11 Kosher cooking has been redefined for the modern family. The New Kosher is filled with healthy recipes, exquisite flavors, and a fresh sensibility for the modern lifestyle. Emphasizing fast, easy, and delicious dishes for everyday meals and special occasions, this is your comprehensive guide to kosher cooking. Kim? Kushner comes from a diverse foodie background and her easygoing, mix and match style has helped her redefine kosher cooking. With over 100 recipes from all over the world, there’s something for everyone in this unique cookbook. Looking for a modern twist on a traditional dish? Try Kim’s sticky date and caramel challah bread pudding, homemade challah with za’atar everything topping, 5-minute sundried tomato hummus or Mediterranean-inspired lentil, carrot and lemon soup. Trying to find a new family favorite? Whip up some coconut- banana muffins with dark chocolate, penne with lemon zest, pine nuts and Parmesan “pesto”, easy dill chicken and stew or a crispy rice cake with saffron crust. Need a dessert everyone will love? You can’t go wrong with recipes like deconstructed s’mores, crunchy-chewy-nutty “health” cookies, miniature peanut butter cups and dark chocolate bark with rose petals, pistachios and walnuts. Warmly written with personal narratives and detailed nuance, Kim’s recipes reflect her experience as a generous instructor who loves to teach and a mom who cooks tasty and nourishing fare for a big family. |
| franchia vegan cafe photos: The Lost Twin Peter Pereira, 2000 |
| franchia vegan cafe photos: Too Good to Passover Jennifer Felicia Abadi, 2018-01-02 Too Good To Passover is the first Passover cookbook specializing in traditional Sephardic, Judeo-Arabic, and Central Asian recipes and customs (covering both pre- and post-Passover rituals) appealing to Sephardic, Mizrahic, and Ashkenazic individuals who are interested in incorporating something traditional yet new into their Seders. A compilation of more than 200 Passover recipes from 23 Jewish communities, this cookbook-memoir provides an anthropological as well as historical context to the ways in which the Jewish communities of North Africa, Asia, the Mediterranean, and Middle East observe and enjoy this beloved ancient festival. In addition to full Seder menus, Passover-week recipes, and at least one break-fast dish, each chapter opens up with the reflections of a few individuals from that region or territory. Readers can learn about the person's memories of Passover as well as the varying customs regarding pre-Passover rituals, including cleaning the home of all hametz or leavening, Seder customs (such as reenacting the Israelites' exodus from Egypt), or post-Passover celebrations, such as the Moroccan Mimouneh for marking the end of the week-long bread fast. These customs provide a more complete sense of the cultural variations of the holiday. Too Good To Passover is a versatile and inspiring reference cookbook, appealing to those who may want to do a different theme each Passover year, with possibly a Turkish Seder one year, or Moroccan one the next. PLEASE NOTE: The following 3 e-booklets are also available on Amazon: E-BOOKLET 1: Seder Menus and Memories from AFRICA (Pages 1-223/Chapters 1-6: Algeria, Egypt, Ethiopia, Libya, Morocco, Tunisia) E-BOOKLET 2: Seder Menus and Memories from ASIA (Pages 225-473/Chapters 7-13: Afghanistan & Bukharia, India, Iran, Iraq, Syria & Lebanon, Turkey, Yemen) E-BOOKLET 3: Seder Menus and Memories from EUROPE (Pages 475-665/Chapters 14-18: Bulgaria & Moldova, Georgia, Greece, Italy, Spain, Portugal & Gibraltar) |
| franchia vegan cafe photos: Discourses Meher Baba, 1967 |
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
Vegan - Farm Sanctuary
Salad shop with some vegan options including a vegan wrap. 88 W. Market St., Corning (607) 684–6049 $$ Elmira 47–50 minutes from Farm Sanctuary DOWNTOWN GRIND Coffee shop …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
Loving Cafe: Healthy, Affordable Vegan Food | Fort Wayne, …
Vegan. 7605 Coldwater Rd Fort. Wayne, IN 46825 Tel: 260-489-8686 Email: info lovingcafeFW.com www.LovingcafeFW.com Lovingcafe www.SupremeMasterTV Follow us on …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
THE BLOCH CAFE - The Ohio State University Wexner …
THE BLOCH CAFE. Breakfast Served Mon-Fri. 7:00AM - 10:00AM. Lunch Served Mon-Fri 11:00AM - 3:00PM. 2: ADD VEGETABLES. B e l l P e p p e r s. S p i n a c h. A r u g u l a. M u …
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Starters Warm bowls Buns & Burgers - SOIL VEGAN CAFE
Jun 12, 2023 · beer | EBU: european bitterness unit Gulpener Ur Pilsner Bio, Pilsner, 5%, EBU 34 organic, fresh, with a spicy twist 5.00 Three Brothers in Law, Blonde, 5.9% EBU 18 malty, …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
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Hearts Choices Cafe Market 4127 6 St NE Calgary, AB T2E 6V5 Tel: +1 403-276-2163 www.heartschoices.com Tamarind Vietnamese Grill and Noodle House ... Facebook: …
