The Vegan Pantry
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Description
Book Introduction
"Michelin Guide Seoul│Busan 2025 1-Michelin Star Vegan Restaurant Chef Suggests 100% Plant-Based Dishes for Everyday Life"
『The Vegan Pantry』 is the first recipe book from Chef Seong Si-woo of the vegan restaurant Legum, which offers a wonderful gourmet experience using only natural plant-based ingredients.
As a vegetarian chef, the author naturally incorporates his experiences, cooking philosophy, and know-how into his recipes.
We've compiled a selection of popular vegetable dishes that can be easily made at home even if you're not a professional chef, and that even non-vegetarians can enjoy.
It contains a variety of dishes, from basic recipes that form the basis of vegetable dishes to creative dishes such as salads, soups, pastas, main dishes, and desserts made by applying these recipes.
From vegetable curry that condenses the natural flavor of vegetables to vegetable curry that is rich in flavor and nutrition using the vegetables left over after straining the vegetable curry, to a wonderful main dish using that curry, vegetables that would otherwise be thrown away are reborn as worthy dishes.
If you follow the recipes in the book step by step, you will gain endless inspiration and expand your own vegetarian world.
And vegetarianism will no longer be a diet for special reasons, but will become a small happiness in everyday life.
『The Vegan Pantry』 is the first recipe book from Chef Seong Si-woo of the vegan restaurant Legum, which offers a wonderful gourmet experience using only natural plant-based ingredients.
As a vegetarian chef, the author naturally incorporates his experiences, cooking philosophy, and know-how into his recipes.
We've compiled a selection of popular vegetable dishes that can be easily made at home even if you're not a professional chef, and that even non-vegetarians can enjoy.
It contains a variety of dishes, from basic recipes that form the basis of vegetable dishes to creative dishes such as salads, soups, pastas, main dishes, and desserts made by applying these recipes.
From vegetable curry that condenses the natural flavor of vegetables to vegetable curry that is rich in flavor and nutrition using the vegetables left over after straining the vegetable curry, to a wonderful main dish using that curry, vegetables that would otherwise be thrown away are reborn as worthy dishes.
If you follow the recipes in the book step by step, you will gain endless inspiration and expand your own vegetarian world.
And vegetarianism will no longer be a diet for special reasons, but will become a small happiness in everyday life.
- You can preview some of the book's contents.
Preview
index
PROLOGUE
BASIC RECIPES
1.
Chaesu
2.
Vegetable curry
3.
Vegetable pesto
4.
Soy milk mayonnaise
5.
Soy milk yogurt
6.
Almond Ricotta Cheese
7.
Green Herb Oil
8.
Mushroom Docksel
9.
Dried Tomatoes & Pickled Olives
DISHES
1.
Cucumber & Quinoa Salad
2.
Almond Ricotta Cheese with Apple & Celery
3.
Kiwi Salad with Dill Dressing
4.
Onion & Burdock Soup
5.
tomato soup
6.
Red Potato & Rosemary Soup
7.
Sourdough toast with sun-dried tomatoes and olives
8.
Vegetable Curry and Lentils
9.
Roasted cauliflower with curry sauce
10.
Vegetable Pesto and Gluten-Free Pasta
11.
Mushroom-flavored orecchiette
12.
Tortellini stuffed with mushroom dulce de leche and vegetable consommé
13.
Herb-flavored sweet potatoes and soy milk mayonnaise
14.
Mushroom, Dulseol, and Perilla Leaf Roll Cutlets
15.
Mushroom Steak with Balsamic & Vegetable Reduction Sauce
16.
Mini peppers stuffed with vegetables and mushrooms
DESSERTS
1.
Roasted Banana and Soy Yogurt
2.
Chamomile Pear Pickle with Granola & Soy Yogurt
3.
Tomato granita and basil oil
4.
Vegetable snacks
BASIC RECIPES
1.
Chaesu
2.
Vegetable curry
3.
Vegetable pesto
4.
Soy milk mayonnaise
5.
Soy milk yogurt
6.
Almond Ricotta Cheese
7.
Green Herb Oil
8.
Mushroom Docksel
9.
Dried Tomatoes & Pickled Olives
DISHES
1.
Cucumber & Quinoa Salad
2.
Almond Ricotta Cheese with Apple & Celery
3.
Kiwi Salad with Dill Dressing
4.
Onion & Burdock Soup
5.
tomato soup
6.
Red Potato & Rosemary Soup
7.
Sourdough toast with sun-dried tomatoes and olives
8.
Vegetable Curry and Lentils
9.
Roasted cauliflower with curry sauce
10.
Vegetable Pesto and Gluten-Free Pasta
11.
Mushroom-flavored orecchiette
12.
Tortellini stuffed with mushroom dulce de leche and vegetable consommé
13.
Herb-flavored sweet potatoes and soy milk mayonnaise
14.
Mushroom, Dulseol, and Perilla Leaf Roll Cutlets
15.
Mushroom Steak with Balsamic & Vegetable Reduction Sauce
16.
Mini peppers stuffed with vegetables and mushrooms
DESSERTS
1.
Roasted Banana and Soy Yogurt
2.
Chamomile Pear Pickle with Granola & Soy Yogurt
3.
Tomato granita and basil oil
4.
Vegetable snacks
Detailed image
Publisher's Review
"The Vegan Pantry" is a book that contains all of the chef's thoughts and efforts.
I wanted to create a book that would be like a textbook on vegetarianism, incorporating my culinary philosophy and know-how into recipes.
We approached it as a popular dish that can be easily made at home and enjoyed by everyone.
It contains a variety of recipes, from basic recipes that form the basis of vegetable dishes to examples of dishes that can be made using these recipes.
I hope you'll find endless inspiration by trying out each of the recipes in the book, and explore ways to create your own unique dishes.
I hope that only then will the true meaning of sustainability that I intended be realized.
In fact, publishing a cookbook with my name on it has been a long-time dream of mine as a chef and one of the bucket list items of my life.
I am always grateful to our Le Team members Hae-wook, Mo-jun, and Woo-joo for helping me achieve that dream, and I would also like to express my gratitude to the staff at The Table for their great help in bringing this book to fruition.
I hope that this book will be of some help in establishing vegetarianism as a part of everyday life in Korea.
I hope that this book will bring about a slight change in your perspective on vegetarianism, and that this change will lead to small but meaningful practices in your daily life.
Thank you.
- From the PROLOGUE -
I wanted to create a book that would be like a textbook on vegetarianism, incorporating my culinary philosophy and know-how into recipes.
We approached it as a popular dish that can be easily made at home and enjoyed by everyone.
It contains a variety of recipes, from basic recipes that form the basis of vegetable dishes to examples of dishes that can be made using these recipes.
I hope you'll find endless inspiration by trying out each of the recipes in the book, and explore ways to create your own unique dishes.
I hope that only then will the true meaning of sustainability that I intended be realized.
In fact, publishing a cookbook with my name on it has been a long-time dream of mine as a chef and one of the bucket list items of my life.
I am always grateful to our Le Team members Hae-wook, Mo-jun, and Woo-joo for helping me achieve that dream, and I would also like to express my gratitude to the staff at The Table for their great help in bringing this book to fruition.
I hope that this book will be of some help in establishing vegetarianism as a part of everyday life in Korea.
I hope that this book will bring about a slight change in your perspective on vegetarianism, and that this change will lead to small but meaningful practices in your daily life.
Thank you.
- From the PROLOGUE -
GOODS SPECIFICS
- Date of issue: March 20, 2025
- Format: Hardcover book binding method guide
- Page count, weight, size: 176 pages | 658g | 196*247*20mm
- ISBN13: 9791192855172
- ISBN10: 1192855175
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카테고리
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