Vegan Everything

Do you ever find yourself with a hankering for comfort food from your pre-vegan days? I know I do! Fortunately, Vegan Everything by Nadine Horn and Jörg Mayer is loaded with lots of recipes to satisfy just about every craving. With recipes for pizza, burgers, lasagna, tacos, and cupcakes, you’re sure to find a vegan version of your old favorites within its pages.

With 100 recipes to choose from,this cookbook will take you from breakfast to dinner, with lots of snacks and sweets to take care of any cravings you have between meals. The recipes are made with easy-to-find ingredients, so you won’t have to spend hours going from store to store looking for specialty ingredients. And they come together quickly, too, which  means less time in the kitchen and more time spent eating!

Since most of these recipes are vegan versions of classic dishes, there isn’t anything that omnivores will find “too weird” to try. They’re great recipes to help newbie vegans transition to plant-based eating. Who can say no to French Toast, Super Bean Burgers, Polenta Lasagna, or Berry Cheesecake? Not me!

You’ll find creative and fun new dishes here, too, including Coconut Farro and Green Power Wraps. There are also recipes that are perfect for parties, such as Ginger Nori Cakes, and Antipasto Pizza Bites, as well as global fusions dishes, like Bavarian Samosas, Mexican Paella, and Thai Tempura.

Chapters Include:

• Healthy Start
• Snacks & On the Go
• Quick Meals
• Wonder Bowls
• Cooking for Friends and Family
• Date-Night Dinners
• Party Hits
• Breads
• Dips, Pesto, and More
• Sweet Stuff

If you’re looking for vegan versions of your favorite comfort foods, you need this book!

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Butternut Squash Salad with Dukkah

We love the nutty flavor of butternut squash, especially when seasoned with dukkah, a North African mix of nuts and spices.

Course Salad

Cuisine American

Keyword Butternut Squash Salad

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 4 servings

Author Nadine Horn and Jörg Mayer

Ingredients

• 1 small butternut squash (about 1 pound/450 g)
• ¼ cup (60 ml) olive oil
• 3 garlic cloves
• 1 red jalapeño or other fresh chile
• ½ bunch fresh parsley
• 1¼ cups (250g) instant couscous
• 1¾ cups (420 ml) boiling water
• 1 cup (160 g) drained cooked chickpeas
• Juice of 1 small lemon
• 3 tablespoons Dukkah see below

Instructions

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Peel the squash, then halve it lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of the oil and place it cut side down on the baking sheet. Roast for 45 minutes, or until fork-tender.
• While the squash is roasting, mince the garlic and jalapeño. Coarsely chop the parsley.
• Combine the garlic and chile with the couscous in a large bowl. Cover with the boiling water and then cover with a plate or dish towel for 10 minutes.
• Remove the squash from the oven. When it’s cool enough to handle, scoop the flesh from the skin with a large spoon. Cut into bite-sized pieces.
• Fluff the couscous with a fork. Mix in the squash and chickpeas.
• Whisk together the remaining 3 tablespoons olive oil, the lemon juice, parsley, and dukkah. Toss with the couscous mixture. Serve.

Notes

Tip: In this recipe we don’t use the skin of the squash, but in other dishes, like a stir-fry, you can leave the skin on.

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

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Dukkah

Course Condiment

Cuisine North African

Keyword Dukkah

Prep Time 15 minutes minutes

Author Nadine Horn and Jörg Mayer

Ingredients

• ½ cup (75 g) mixed raw nuts
• 2 tablespoons sesame seeds
• 2 tablespoons coriander seed
• 1 tablespoon cumin seeds
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

• Toast the nuts and the sesame, coriander, and cumin seeds in a dry pan over medium-high heat for 4 minutes, stirring constantly, until golden. Let cool, then transfer to a food processor.
• Add the salt and pepper and pulse to combine. Store in an airtight container for up to 2 weeks.

Notes

Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

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The Ultimate Vegan Cookbook

I know that going vegan be tough. It’s a completely different way off eating, which comes along with unfamiliar ingredients and new ways of cooking. Fortunately, The Ultimate Vegan Cookbook is here to help!

The Ultimate Vegan Cookbook is a massive compilation of over 600 recipes from Emily von Euw, Kathy Hester, Linda and Alex Meyer, Marie Reginato, Celine Steen, and Amber St. Peter. It contains recipes for pretty much any kind of food that you might have a hankering for.

Not Just a Cookbook

In addition to being a cookbook, The Ultimate Vegan Cookbook is also a guide to veganism for beginners. It contains handy information on how to get started with this way of eating along with lists of items that are helpful to have on hand in your vegan pantry.

The Recipes!

The recipes in The Ultimate Vegan Cookbookrange quick and easy to more elaborate. You’ll find recipes for both raw and cooked dishes, as well and meals made with appliances, such as the slow cooker, instant pot, and air fryer.

You’ll also find plenty of recipes to get you through the day, from breakfast dishes to soups and salads for lunch, as well as dinnertime main dishes. There are also recipes for appetizers and snacks, desserts, and sauces and spices.

The authors of The Ultimate Vegan Cookbook are sensitive to your food sensitivities, so you’ll find recipes for gluten-free, soy-free, dishes, and sugar-free.

Easy to Navigate

I have several other large cookbooks such as this one, I find that the can be so overwhelming, since they have so much info in them. The Ultimate Vegan Cookbook makes finding a recipe easy though, since each chapter is dedicated to a different type of dish. Also, the recipes are marked, letting you know if special equipment is needed or if it’s a quick prep dish.

The Chapters in The Ultimate Vegan Cookbook include:

• Main Dishes
• Slow Cooker, Instant Pot & Air Fryer
• 30 Minutes or Less
• Appetizers, Snacks & Sides
• Soups & Salads
• Desserts
• Breakfasts, Smoothies, and Drinks
• Sauces, Dressings, Pastes & Spices

Ultimate Vegan Cookbook is perfect for seasoned vegans looking to build their repertoires, cooks new to the basics of plant-based cuisine and curious meat-eaters on the hunt for new flavors.

Butternut Squash Okra Gumb

 

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This is a Cajun gumbo, so it does not contain any tomatoes. The roux is what thickens the gumbo and gives it a deeper flavor. Butternut squash isn’t a traditional ingredient, but I think it works well. I used my homemade vegan andouille sausage recipe from my book, The Ultimate Vegan Cookbook for Your Instant Pot[/i], but you can sub your favorite store-bought sausage

Author: Kathy Hester

Recipe type: Main Dish

Yield: 8 servings

Ingredients

Roux

• ¼ cup (60 ml) avocado oil (or other mild oil)
• 1 cup (120 g) unbleached white flour (or you can use white whole wheat)

Sauté

• ¾ cup (112.5 g) minced onion
• ¾ cup (131 g) minced bell pepper
• 2 teaspoon (6 g) minced garlic
• 1 tablespoon (7 g) smoked paprika
• 1 tablespoon (5 g) dried oregano
• 2 teaspoon (4 g) regular paprika
• 1½ teaspoon (2 g) dried thyme
• 1½ teaspoon (9 g) salt (or to taste)
• 1 teaspoon ground black pepper (or to taste)
• ½ teaspoon–1 tablespoon (3–5 g) ground cayenne pepper, to taste

Simmer

• 8 cups (1.9 L) water
• 3 cups (300 g) sliced okra
• 2 cups (280 g) cubed butternut squash
• 2 cups (460 g) chopped vegan andouille sausage
• or your favorite cooked beans

Serving

• About 4 cups (644 g) cooked brown rice (½ cup [80 g] per serving)
• Tabasco, or other vinegar-based hot sauce

Instructions

For the Roux

1. In a large soup pot over low heat, add the oil and flour; mix well. You will slowly toast this mixture. It will start out a pale white, and then after about 15 minutes, it will be a light brown. After 15 more, it will be more maple colored.
2. The most important thing is to not let this burn, so stir often throughout the roux cooking process. If you burn it, you must throw it out and start again. So go low and slow. Since this process takes about 30 minutes, I like to prep my veggies while this is cooking. Cut a little, stir the roux, cut some more, etc.

For the Sauté

1. Once the roux is a medium brown and begins to smell almost like toasted nuts, add the onion, bell pepper and garlic. Turn up the heat to medium-low; stir and sauté until the veggies begin to soften, about 10 minutes.
2. Add the herbs and spices. You can leave the salt, pepper and cayenne to add before serving if you want. Or start small and add more at the end if you’re not sure how you like it yet.

For the Simmer

1. Add the water, okra, butternut squash and andouille (or beans). Cover and let it cook over medium-low heat until the okra and squash are soft, about 20 minutes.
2. Taste and reseason with salt, pepper and cayenne as needed. I make ours very mild since I’m the only one in my household who likes spicy food. I just add lots of hot sauce to my bowl.

For Serving

1. Serve topped with rice and hot sauce on the side.

Notes

Recipe reprinted with permission from [i]The Ultimate Vegan Cookbook by Emily von Euw, Kathy Hester, Amber St. Peter, Marie Reginato, Celine Steen, Linda Meyer, and Alex Meyer.

3.5.3226

Other recipes from The Ultimate Vegan Cookbook include:

• Roasted Acorn Squash Slices with Garam Masala
• Chocolate-Gingersnap Fall Bars

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With than 250 recipes, Veganomicon was an absolute masterpiece of deliciousness. The recipes were creative and flavorful, and the book was chock-full of cooking tips and tricks. Isa and Terry both have a great sense of humor, which shines through in their writing and makes cooking their recipes that much more fun.

Veganomicon

Veganomicon was given to me as a secret Santa gift by one of my coworkers at time (thank you, Vanessa!), and I dug in with gusto as soon as the office Christmas party was over. I was soon whipping up batches of Pineapple-Cashew-Quinoa Stir-Fry, making my own Chickpea Cutlets, and serving up cozy bowls of cheesy Mac Daddy.

The vegan world has changed a lot in the past ten years. It’s easy to find vegan options when dining out, delicious dairy-free cheeses abound, and most coffee shops have several plant-based milks to choose from. Vegan blogs abound, and my Ikea Billy bookcases are beginning to buckle under the weight of my vast vegan cookbook collection, most of which are beautifully designed and full of mouthwatering photography. Veganomicon has changed, too. Isa and Terry have just released a shiny, new, revised and updated 10^th anniversary edition, and they’ve someone managed to make it even better than the first.

10th Anniversary Edition

Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook contains all of my favorites from the original book, including Chile Cornmeal Crusted Po’ Boy sandwiches, Snobby Joes, Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping, and Smlove Pie. It has 25 new recipes that reflect current food trends, too, such the Kale Tahini Caesar Salad and Little Maple Breakfast Sausages. The book’s pages have been given a makeover with a beautiful, clean layout and gorgeous, drool-worthy photography.

Veganomicon, 10th Anniversary Edition is full of handy information, including lists of foods to keep stocked in your pantry and kitchen equipment. Cooking terminology is explained, knife skill tips are given, and there’s even advice for keeping your cutting board from slipping. With a plethora of information on how to cook various vegetables, beans, and grains, this book is indispensible in the kitchen.

I’m looking forward to making my old standbys and discovering new favorites in Veganomicon, 10th Anniversary Edition.

Savory Butternut Risotto From Veganomicon, 10th Anniversary Edition

 

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This is creaminess three ways. First, the natural starches in Arborio rice, locking in all of the amazing flavors of shallot and garlic. Then, the squash itself, a little sweet, delicate, and earthy. And lastly, the cashew cream, rich and decadent. The wine and thyme bring out the savory nuance of the but- ternut, and you know what, risotto doesn’t have to be difficult. Everything is pretty simple, but still really special. Like you.

Author: Isa Chandra Moskowitz and Terry Hope Romero

Yield: 4 servings

Ingredients

• ½ cup raw cashews, soaked for at least 2 hours, or boiled for 20 minutes
• 3 pounds butternut squash
• 2 tablespoons olive oil, plus more for baking sheet
• 1 cup thinly sliced shallot
• 10 cloves garlic, sliced thinly
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• ½ teaspoon red pepper flakes
• 11/2 cups Arborio rice
• ⅓ cup dry white cooking wine
• ½ teaspoon salt
• 6 to 7 cups warm vegetable broth
• ½ teaspoon freshly grated nutmeg
• 2 tablespoons fresh lemon juice

Instructions

1. First prepare the squash: Preheat the oven to 425°F. Cut the long part off of the round part and slice in half lengthwise. Now, cut the round part in half lengthwise and remove the seeds with a tablespoon. Line a rimmed baking sheet, lightly oil, and place the squash on it, cut side down. Bake for about 35 minutes, or until easily pierced with a fork, but not completely mushy. Remove from the oven and let cool to the touch. Once cooled, peel off the skin and chop the pumpkin into bite-sized pieces.
2. While the squash is cooking, make the cashew cream: Drain the cashews and place in a blender with 1 cup of the vegetable broth. Puree until smooth.
3. In the meantime, start the risotto: Preheat a heavy-bottomed pot over medium heat. Sauté the shallot, garlic, thyme, rosemary, and red pepper flakes in the oil for about 7 minutes, stirring often so that it doesn’t burn. A slanted wooden spoon is the perfect tool for stirring. Add the rice and stir to coat with the oil. Add the wine to deglaze the pot, then add the first cup of warm vegetable broth along with the salt. Stir until most of the water is absorbed. You don’t have to stir the entire time, just as frequently as you can.
4. Continue adding veggie broth by the cupful, then stirring a few more times, until only a cup of broth is left. It should take about 45 minutes, and by this point your squash should be ready to add. When you’re at the last cup, add the prepared squash. When most of the liquid has absorbed, add the nutmeg and lemon juice. Stir in the cashew cream. Cook for about 5 more minutes, stirring occasionally. Taste and adjust the salt.
5. It’s now ready to serve!

Notes

Tip: If you’d like to add some crunch (and protein) to this risotto, roasted pumpkin seeds, toasted wal- nuts, or pine nuts would all be good choices. For some green, how about roasted Brussels sprouts or broccoli? You can roast them in the oven with the squash for about 15 minutes.

Excerpted from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

3.5.3226

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Butternut Squash Soup with Quick Cashew “Cream”

Makes 4 to 6 servings / Ease Factor 2  

Ingredients

• 5½ cups cubed butternut squash, (about 1 medium squash, peeled, seeded and cut in 1½-inch pieces)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Italian seasoning blend
• ¼ teaspoon sea salt
• 2/3 cup raw cashews
• 2½ cups filtered or spring water, plus more as needed
• ½ cup unsweetened coconut milk beverage or nondairy milk of your choice
• 4 to 6 basil leaves, for garnish (optional)

Preparation

Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

Put the cubed squash, olive oil and Italian seasoning in a large bowl and toss gently until thoroughly coated. Arrange the squash in a single layer on the prepared pan. Bake for 50 minutes, stirring once or twice, until the squash is soft and slightly golden. Put the pan on a wire rack and sprinkle with the sea salt. Let the squash cool for 25 to 30 minutes (see note).

Meanwhile, put the cashews and 1⁄2 cup water in a high-performance blending appliance and process until smooth and creamy. Transfer the cashew “cream” to a small bowl, leaving about 2 heaping tablespoons in the blender container. Add the cooled squash, coconut milk and 2 cups water to the cashew “cream” in the blender container and process until smooth, adding more water, about 1⁄4 cup at a time, as needed, to achieve the desired consistency.

Pour the soup into a medium-sized saucepan, cover and cook over medium-low heat for about 15 minutes, stirring often, until heated through. To serve, ladle the soup into bowls. Using a small spoon, swirl about 1 tablespoon of the cashew “cream” into the top of each serving, in a pretty pattern. Garnish with a basil leaf (optional). Serve piping hot (see notes).

Chef’s Notes

• You may roast the squash up to 24 hours ahead of time. After cooling, transfer to an airtight container and refrigerate until use.
• This soup may be made up to 24 hours ahead of time. If making in advance, let the soup cool after blending, pour the cooled soup into an airtight container and refrigerate. To reheat the soup, pour it into a pot. If the soup seems too thick, add a little more water to achieve the desired consistency. Cook for about 15 minutes over medium-low heat, stirring often, until heated through.
• The cashew cream may be made up to 24 hours ahead of time and stored in the refrigerator until use.

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo by David Kaplan

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Mac ’n Peas with Creamy Butternut Squash Sauce

Makes 6 servings / Ease Factor 3

Ingredients

• 3¾ cups peeled, seeded and coarsely chopped butternut squash
• 2 small cloves garlic, chopped
• 1/3 cup raw cashews
• 1/2 cup plus 1½ tablespoons filtered or spring water, plus more as needed
• 3/4 teaspoon sea salt, plus more as needed
• 1 pound whole-wheat or whole-grain fusilli, elbow or chiocciole pasta
• 1 cup frozen peas, thawed
• 1/4 teaspoon dry mustard powder
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground turmeric
• Freshly ground pepper, to taste

Preparation:

Fit a steamer basket into a medium-sized saucepan with a tight-fitting lid. Add 2 to 3 inches of cold water to the pot and then add the butternut squash and garlic. Cover and bring to a boil. Steam the butternut squash and garlic until very tender, about 20 minutes. Let the butternut squash and garlic cool for about 20 minutes (see note).

Meanwhile, put the cashews and 1/2 cup water in a small bowl. Let soak for 30 to 40 minutes. Drain the soaking water from the cashews and thoroughly rinse the cashews under clean, cold running water.

Once the butternut squash and garlic have cooled, bring a large pot of water to a boil over medium-high heat. Add 1/4 teaspoon salt (optional). Stir in the pasta. Decrease the heat to medium-low and cook, stirring occasionally, until the pasta is almost tender. Add the peas and cook, stirring occasionally, until the pasta is tender but firm and the peas are heated through, about 3 minutes. Drain the pasta and peas.

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 11⁄2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce. Add more water 1 tablespoon at a time, as needed, to achieve the desired consistency. Transfer the sauce to a medium-sized pan and cook over medium-low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

Put the pasta and peas in a large bowl. Immediately pour the warm sauce over the pasta and gently stir to combine. Season with salt and pepper, to taste. Serve hot.

Chef’s Note: The butternut squash and garlic may be steamed in advance of preparing this recipe. After steaming, cool and store tightly covered in the refrigerator for up to 24 hours.

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photos courtesy of Annie Oliverio.

Amount per serving, based on 6 servings: 310 Calories; 3g Fat; 0g Saturated fat; 12g Protein; 4mg Sodium; 63g Total Carbohydrate; 11g Sugars; 5g Fiber

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Ratatouille is simple enough to make on a weeknight, but it’s also a great recipe to round out the holiday table. You can spoon it over baked tofu, like in the recipe below, serve it as a side, or use it as a sauce for pasta.

Related: Coconut Tofu with Maple-Sriracha Dipping Sauce

Ratatouille is one of those comfort foods that I remember from growing up. My pops would make big batches of this eggplant and tomato-packed stew. We’d eat it over pasta or rice, and we’d scoop up the leftovers with crackers for days afterward. I wanted to recreate my childhood favorite with a little spin to make it a bit more seasonal. And instead of rice, I wanted to make this even more filling by dishing it up over marinated, baked tofu.

The trick to this butternut squash ratatouille is that rather than roast and scoop a squash, I grabbed a bag of frozen squash. It’s already peeled, cubed, and even partially cooked. If you want to use fresh squash, a medium butternut squash peeled, roasted, and cubed will do it.

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