Other versions by this Author
Learn key techniques, build tasty flavours and discover a new way of cooking thanks to exciting vegan culinary academy, PLANT ACADEMY.
This trendy, timeless vegan how-to focuses on must-know techniques, explained in a contemporary + inspirational way with recipes. Each chapter introduces and explains the particular technique through illustrated steps, with tasty supporting recipes, and is introduced by an innovative expert.
With a foreword from Richard Buckley, author of Why Plants Taste Better, this is an exciting invite to embrace a new way of thinking about plant food that focuses on the topical techniques, wanted flavours and ethical, sustainable ingredients to truly understand how to cook with plants.
Authored by MIND FOOD pioneer and vegan educator, Lauren Lovatt this is an exciting & inspiring cookbook for every holistic (and eco-conscious) kitchen shelf!
Plant Academy: The Cookbook Plant-based techniques & recipes for creative cooking
by Lovatt, Lauren; Kiyo Popowa, Sara; Dunster, SophieFormat: Hardcover
Pub. Date: 2025-02-18
Publisher(s): Leaping Hare Press
List Price: $27.30
Buy New
Usually Ships in 2-3 Business Days.
$26.00
Rent Book
Select for Price
Rent Digital
$31.20*
Used Book
We're Sorry
Sold Out
How Marketplace Works:
- This item is offered by an independent seller and not shipped from our warehouse
- Item details like edition and cover design may differ from our description; see seller's comments before ordering.
- Sellers much confirm and ship within two business days; otherwise, the order will be cancelled and refunded.
- Marketplace purchases cannot be returned to eCampus.com. Contact the seller directly for inquiries; if no response within two days, contact customer service.
- Additional shipping costs apply to Marketplace purchases. Review shipping costs at checkout.
Summary
Author Biography
Lauren Lovatt is a vegan chef and pioneer in the mood food movement with radical supper club, Feed Your Mind Candy. She chefs at hipster plant-based culinary academy and restaurant Plant Hub, in East London, with the visionary likes of eco-chef and Guardian columnist Tom Hunt, and zero-waste chef Douglas McMaster. Lauren trained in LA and NYC, led the PlantLab Barcelona School and ran Asparagasm in the Cotswolds. She runs popular festival events at Glastonbury and Shambhala, and is regularly interviewed on how to express, support and inspire better mental health through plant-based, far out food. Lauren has taught ‘mind candy’ on retreats in Bali, Spain and in the States, and has set up the first vegan kitchen in Paris, at Hoy hotel.
Table of Contents
Plant Academy Contents
Foreword by Richard Buckley
Introduction
Chapter 1: Stocks & Sauces
Introduction by Carolina Chinea
Techniques
Infuse: Smoked Dashi
Reduce: Glace
Emulsify: Chilli and Garlic Aioli
Thicken: Simplified Mole Blanco
Dark Stock
Light Stock
Lost Rice Bowl with Vegetable Treacle and Smoked Carrots
Super Seed Bread and Crackers
Chapter 2: Nuts & Seeds
Introduction
Techniques
Plant Milk
Plant Cream
Crunch and Candy
Nut and Seed Butters
Chilli, Rosemary and Molasses Seed Loaf
Cashew Béchamel Tart with Corn Pastry
Massaged Kale
Milk Chocolate Custard
Chapter 3: Beans & Legumes
Introduction
Techniques
Sprouting
Cooking
Baking, Binding and Thickening
Fermenting
Tempeh
Bean-otto
Bean Cheesecake
Chickpea Chocolate Truffles
Chapter 4: Grains and Pseudo Grains
Introduction
Techniques
Cook
Puff
Sprout
Bloom
Batter
Seasonal Poke Bowl
Buckwheat Flatbreads
Tamales
Chapter 5: No Substitutes: The Protein Myth
Introduction
Techniques
Cold Smoking: Carrot Lox
Hot Smoking: ‘Mole’ Blanco
Marinade: Smoked Tofu Candy
Nasi Campur
Adaptogen Adobo with Wild Mushrooms and a Mole Blanco
Smoked Broccoli Arepa
Chapter 6: The World of Fermentation
Introduction by Rachel de Thample
Techniques
Lacto Fermentation
SCOBY
Wild Fermentation
Sauerkraut
Sauerkraut Fritters and Cultured Cream
Kombucha
Kombucha-litas
Ginger & Turmeric Bugs
Preserved Oranges
Preserved Orange Hummus
Chapter 7: The Cheese Module
Introduction
Techniques
Cheese Base
Miso Cheese
Smoked Cheese
Macadamia Ash
Cashew Raclette
Coconut Boursin
Chapter 8: The Missing Ingredient
Introduction by Arthur Potts Dawson
Techniques
Buy Local
Buy Organic
Buy Biodynamic
Forage
Apple and Walnut Salad
Wild Rosti with Macerated Tomatoes, Garlic Sour Cream and Foraged Leaves
Really Good Roasted Roots
Stove-top Flapjacks
Chapter 9: Understanding Adaptogens
Introduction
Techniques
Potent Plants
Medicinal Mushrooms
CBD
Saffron Oats
CBD Salad
Spiked Chocolate Snacks
Hot Chocolate Tonic
Chapter 10: Plant-based Baking
Introduction
Techniques
Butter
Flax ‘Egg’
Gluten-free Flour Blends
Buckwheat Pumpernickel
Almond, Peanut and Cacao Cookie Sandwiches
Medicinal Mushroom Sponge
Chapter 11: Raw Desserts
Introduction
Creams
Caramels
Techniques
Raw Cheesecake 101
Fermented Ginger Tart
Nut Butter Bars
Chapter 12: The Art & Design of Plants
Plating 101
Flavour Balance
Dressings: Infused
Dressings: Emulsified
Dressings: Creamy
Radishes and Seed Butter
Courgette Cannelloni with Lemon Ricotta, Harissa and Parsley Oil
About the Author and Contributors
Index
Acknowledgements
Resources and Further Reading
An electronic version of this book is available through VitalSource.
This book is viewable on PC, Mac, iPhone, iPad, iPod Touch, and most smartphones.
By purchasing, you will be able to view this book online, as well as download it, for the chosen number of days.
Digital License
You are licensing a digital product for a set duration. Durations are set forth in the product description, with "Lifetime" typically meaning five (5) years of online access and permanent download to a supported device. All licenses are non-transferable.
More details can be found here.
A downloadable version of this book is available through the eCampus Reader or compatible Adobe readers.
Applications are available on iOS, Android, PC, Mac, and Windows Mobile platforms.
Please view the compatibility matrix prior to purchase.