New cookbook from Fresh restaurant loaded with nutritious, modern and delicious recipes from the award-winning eatery
Toronto, Sept. 27, 2011--Longtime patrons of Fresh know what to expect: scrumptious meatless meals made from all-natural, wholesome ingredients, full of exotic flavours and energy-boosting nutrients designed to make them feel incredible.
In their latest cookbook, founder Ruth Tal and co-owner and head chef Jennifer Houston offer Fresh fans even more recipes from their enticing menu. Packed with nutritious recipes, as well as tips on maintaining a healthy and balanced diet, Fresh combines good eating with great taste on every page.
Published on the heels of national bestseller reFresh (which has become a go-to staple for vegetarian cooking in North America), Fresh offers 150 new innovative recipes for smoothies, breakfast and brunch, salads, sandwiches, and other meatless meals, inspired by cuisines from around the world
Fans of the restaurant helped with recipe selection for Fresh, as the authors wanted to include the dishes their guests requested most often:
- Quinoa Onion Rings – a most-requested recipe!
- Tangled Thai – another favourite from the restaurant
- Sam Houston Burrito
- Kale and Oyster Mushroom Salad
- Greek Pita
- Sunflower Sandwich
- Avocado Cashew Banana Smoothie
- Orange Mint Lemonade
- Teriyaki Spare Ribs Sandwich – the one that will convert the meat eater!
Fresh Restaurants are a Toronto institution, as well as a favourite haunt for visiting celebrities, including Justin Timberlake, Ellen DeGeneres and Portia de Rossi; this new book re-creates the dining experience at Fresh, with dozens of colour photographs that showcase the restaurant's modern urban decor.
About the authors:
Ruth Tal is the founder of Fresh restaurants, which she began as a single juice bar on Queen Street. All three locations have received numerous awards and media coverage over the years, including being named one of the most influential restaurants in Toronto by Now Magazine.
Jennifer Houston is the co-owner and head chef of Fresh. After training as a chef at George Brown College, Jennifer moved to Scotland where she entered the world of vegetarian cooking. She became a partner in Fresh in 2000, and oversees the kitchens for all three restaurants.
5 myths about eating vegetarian:
1. It’s hard to get enough protein: Almost everything contains protein, and getting enough into your diet is as easy as opening a can of chick peas or a bag of pumpkin seeds and sprinkling them on whatever you’re having.
2. Vegetarians aren’t interested in food: Vegetarians love food as much as anyone else! And for most, the choice to go vegetarian is not because we don’t think meat tastes good, it is because we know eating vegetarian is more ethical, more environmentally friendly and healthier.
3. Tofu is gross: Tofu is an ingredient that needs to be a part of another recipe, or needs to have something done to it. Eating it plain is what has given it such a bad reputation. You wouldn’t hand someone a spoonful of flour and expect them to enjoy it; think of tofu the same way.
4. It’s all or nothing: You don’t have to go vegetarian or vegan all in one day. Try it out a day or two a week and see how it feels. Also, being vegetarian doesn’t mean you can’t take advantage of convenience foods. Go ahead and buy canned beans and vegetable stock. You don’t have to live a totally different life, make everything from scratch and grow your own vegetables; you can simply cut the meat out and leave everything else in your life the same!
5. It’s hard to figure out what to eat: Here’s a simple solution if you’re ever at a loss over what to make -- use the formula for a Fresh bowl. Take a big bowl, add some rice or noodles, and then top with loads of vegetables, some kind of protein (tofu, nuts, beans), a sauce or two, and some accents (herbs, lemon, hot sauce). There are millions of potential combinations, and you can make it as easy or as complicated as you want.
For more information, please contact Erin Kelly at 416.646.4582 or ekelly@wiley.com
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