In spring and summer, there's nothing better than enjoying a meal
outdoors with friends and family; today, al fresco dining has never been
more popular, given the rise in popularity of gourmet takeout and
prepared picnic baskets. For those who eschew all animal products,
though, outdoor vegan meals usually consist of mundane veggie sandwiches
and a fruit salad. But no more!
Carla Kelly is an accomplished vegan cook and baker with two previous
cookbooks under her belt; she also loves to prepare delicious, casually
elegant vegan meals for backyard barbecues, picnics in the park, or
parties at the beach. Vegan al Fresco is loaded with beautiful
appetizers such as Peanut Potato Salad and Tomato and Olive Tarts,
inventive sandwiches including Pita Po'Boys, and amazing grilled dishes
like Sweet Chipotle Tempeh with Berries and Cedar Planked Rosemary and
Lemon Tofu. Finish off your meal with Strawberry and Basil Scones, Maple
and Walnut Cheesecake, or some crazy good vegan ice creams.
The book includes prep and cooking times for each recipe, as well as
advice on portability, food safety issues, and menu suggestions for
special occasions. Full-color throughout, Vegan al Fresco offers
delectable and sophisticated ways for vegans to enjoy the great
outdoors.
Carla Kelly, a vegan for almost ten years, has cooked at hotels
around the world. She is the author of two previous cookbooks, Quick
and Easy Bake Sale and Quick and Easy Vegan Slow Cooking, and
operates the food website The Year of the Vegan
(veganyear.blogspot.ca).
