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.

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Other recipes from The Ultimate Vegan Cookbook include:

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

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One of the things that I hear frequently from my health coaching clients is that they don’t feel inspired to cook dinner after coming home from a long day at the office. Luckily, Robin Robertson is here to help with her revised and expanded edition of One-Dish Vegan.

Revised and Expanded

One-Dish Vegan originally came out in 2013, and few things have changed since then. Cookbooks are now loaded with gorgeous full-color photos, and ingredients such as jackfruit are becoming more ubiquitous. So Robin has revised and updated her beloved cookbook to reflect those changes. This new edition has 25 more recipes, so if you do have the first one, you’re going to want to add this one to your library, too.

One-Dish Vegan

Robin begins One-Dish Vegan with info that newbie vegans will find handy, such as how to cook dry beans, how make your own seitan, and how to cook without oil.

If you’re already a pro in the vegan kitchen, you can dive right into the recipes. These dishes are all easy to make using ingredients are readily available at most grocery stores. They are all one-dish meals that are perfect for dinner – or for lunch, if you’re really hungry! You’ll find a few brunch – or breakfast for dinner! – recipes too, including a Layered Brunch Bake and Frittata Primavera.

The recipes range from soups and big salads to pastas, stir-fries, and casseroles. You’ll find summery light fare, such as Smoky Chickpea Salad with Mango and Avocado and Risotto with Artichokes and Mushrooms, as well as hearty comfort food dishes, like Butternut and Cremini Lasagna and Southwestern Mac and Queso. There’s even a whole chapter devoted to chili!

Not Always One-Pot Vegan

While these dishes are all healthy, well-balanced meals that can be served in one bowl, not all of them can actually be cooked up in one pot. A lot of them can be, but there are some that consist of components that are cooked separately and combined before serving. Sometime require sauces to be cooked in a different pot before it’s added to the dish, while others might call for a crust to be prepared separately before being filled with sautéed vegetables and baked.

Chapters in One-Dish Vegan include:

• In the Kitchen
• Soups that Make a Meal
• Main-Dish Salads
• Stovetop Simmers and Stews
• Chili Today
• Sautes and Stir-Fries
• Pasta Plus
• Oven to Table

If you’re looking to add more easy meals to your dinner rotation, One-Dish Vegan is the book for you!

Japanese Vegetable Curry

 

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Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish.

Author: Robin Robertson

Recipe type: dinner

Yield: 4 servings

Ingredients

• 2 teaspoons olive oil or ¼ cup (60 ml) water
• 1 large yellow onion, chopped
• 2 carrots, peeled and cut
• into ¼-inch (6 mm) thick slices
• 1½ to 2 tablespoons (9 to 13 g) yellow curry powder
• 1½ tablespoons (24 g) tomato paste
• 1 tablespoon (15 ml) wheat-free tamari
• 1 to 2 teaspoons agave nectar
• ¼ teaspoon cayenne pepper (optional)
• ⅓ cup (82 g) applesauce
• 3 cups (700 ml) vegetable broth
• 1 large russet potato, peeled and cut into 1-inch (2.5 cm) dice
• Salt and freshly ground black pepper
• 1 tablespoon (16 g) mellow miso paste
• 8 ounces (225 g) extra-firm tofu, well drained, blotted dry, and diced
• ¾ cup (113 g) fresh or (98 g) thawed frozen peas

Instructions

1. Heat the olive oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and then stir in the curry powder, tomato paste, tamari, agave, cayenne (if using), applesauce, and broth and bring to a boil. Reduce the heat to a simmer and add the potato and salt and pepper to taste. Simmer until the vegetables are tender, about 30 minutes.
2. Transfer about 2 cups (455 g) of the mixture to a high-speed blender or food processor. Add the miso paste and puree until smooth. Stir the vegetable puree back into the curry along with the tofu and peas and simmer for 5 minutes longer. Taste and adjust the seasonings if needed.
3. Serve hot.

Notes

From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission

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Laura Theodore's Root Veggie and Lentil Trio Stew

 

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The satisfying combo of my favorite root vegetables, combined with a lively lentil trio, makes a hearty and filling stew. Serve it with warm, crusty bread for a delicious and satisfying one-bowl meal.

Yield: 6 servings

Ingredients

• 1½ cups lentil trio blend, picked over, rinsed well (see note)
• 4 medium carrots, peeled and thickly sliced
• 4 medium russet potatoes, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 1 can (26 to 28 ounces) diced fire-roasted tomatoes, with juice (see note)
• 6 cups water
• 1 medium clove garlic, minced
• 1 large vegan bouillon cube, crumbled
• 1 teaspoon tamari
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon garam masala (see note)
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Put all of the ingredients into a large soup pot and stir to combine. Cover and bring to a simmer
2. over medium heat. Decrease the heat to medium-low, cover and cook, stirring occasionally, for 35 to 45 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Spoon into deep bowls and serve with a green salad on the side.

Notes

Chef’s Notes
If you cannot find a pre-packaged lentil trio blend, you may use any combination of black beluga, red and/or green lentils. Alternately, you may combine and use two or three of your favorite lentil varieties in this recipe.

If you cannot find fire-roasted tomatoes, you may substitute regular canned diced tomatoes.

For a spicier stew, use 1 teaspoon garam masala.

Recipe by Laura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

3.5.3226

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Baked Acorn Squash with Pistachios, Pears and Fresh Herbs

 

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Author: Spork Foods

Yield: 4-6 servings

Ingredients

• 2 acorn squash
• 2 teaspoons neutral tasting oil
• ¼ teaspoon sea salt
• ¼ teaspoon finely ground black pepper

Filling Ingredients:

• ⅔ cup Setton Farms Dry Roasted and Salted Pistachio Kernels, roughly chopped, plus more finely chopped for topping
• 1 fresh red D’Anjou pear
• 2 teaspoons extra virgin olive oil
• 2 teaspoons maple syrup
• 2 teaspoons red wine vinegar
• 2 sprigs fresh rosemary, finely chopped
• 8-10 leaves fresh mint, finely chopped
• 3-4 sprigs fresh thyme, finely chopped
• ¼ teaspoon sea salt
• ¼ teaspoon finely ground black pepper

Instructions

1. Pre-heat oven to 400°.
2. Slice acorn squash in half vertically, and hollow out seeds. Rub with oil and sprinkle with sea salt and pepper. Place cut side down on walled baking sheet. Roast about 30-35 minutes, or until soft.
3. To create filling, finely dice pears and add to mixing bowl. Add roughly chopped Setton Farms Dry Roasted and Salted Pistachio Kernels, olive oil, maple syrup, vinegar, rosemary, mint, thyme, sea salt and pepper. Fold to incorporate.
4. Scoop filling mixture into each squash half, creating mound of filling in center. Sprinkle with additional finely chopped pistachios.
5. Place under broiler for about 3 minutes, until golden. Serve warm.

Notes

© Spork Foods, 2015

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Loaded Baked Potato Soup with Vegan Bacon

Makes 4 servings

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 russet potatoes (2 pounds), peeled and cut into 3/4-inch dice
• 2 cups vegetable broth
• 2 cups plain unsweetened almond or soy milk
• 1 teaspoon dried rosemary
• Salt and ground black pepper, to taste

For serving

• Vegan sour cream
• Fresh chives, chopped
• Vegan shredded cheddar cheese
• Cooked chopped vegan bacon or Baconish Bits (recipe follows)

Heat the oil in a large pot over medium-high heat. Add the onion and garlic and sauté for 5 minutes, or until softened. Add the potatoes, broth, almond or soy milk, and rosemary. Bring the soup to a boil, then reduce to a simmer and cook for about 30 minutes, or until the potatoes are easily pierced with a fork.

Use an immersion blender to puree the soup to the desired consistency. It doesn’t have to be completely smooth; personally, I like to leave a few chunks of potato for texture. If you don’t have an immersion blender, you can ladle about half of the soup into a regular blender to puree, then transfer it back to the pot. Season with salt and pepper to taste.

To serve, divide the soup evenly into four bowls. Add a dollop of vegan sour cream and a sprinkle of fresh chives, vegan cheddar, and bacon to each serving.

Baconish Bits

Makes about 1 cup

It’s fairly easy to find accidentally vegan bacon bits at the grocery store, but they may contain preservatives and other questionable ingredients. These bits are easy to make yourself, healthier, and taste so much better than the store-bought kind.

Ingredients

• 1/4 cup boiling water
• 2 tablespoons tamari
• 1 tablespoon maple syrup
• 1 tablespoon liquid smoke
• 1 teaspoon ketchup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup texturized vegetable protein (TVP)
• 2 tablespoons safflower or other neutral-tasting vegetable oil

Preparation

In a medium bowl, whisk together the boiling water, tamari, maple syrup, liquid smoke, ketchup, garlic powder, and onion powder. Mix in the TVP and stir until it is evenly coated.

Heat the oil in a large skillet (preferably cast iron). Add the TVP and cook until it is dry, dark brown, and crispy, 8 to 10 minutes. Stir frequently to prevent burning. Remove the skillet from the heat and allow the TVP to cool. Store Baconish Bits in an airtight container about 1 week.

 
Recipes from Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.)

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Right away, I was really impressed with Superfood Soups based on the shear amount of information that Julie put into it. The book is divided into three parts: The Renaissance of Soup, The Soups, and Extras.

You’ll find all sorts of interesting information and helpful tips in The Renaissance of Soup. Julie shares soup basics, with information on base ingredients, seasonings, aromatics and add-ins. Here you’ll learn how to properly cook dried beans and what superfoods Julie suggests keeping stocked in your pantry. In case you’re wondering exactly what superfoods are, they’re those plant-based nutritional powerhouses that you’re always hearing about, such as mushrooms, greens, sea vegetables, seeds, and grains.

The Soups is where you’ll find recipes for 100 nutrient-dense vegans. The recipes include broths, chilled soups, creamy soups, chowders, stews, and more. There are even recipes for soup accountrementes, such as coconut bacon bits and cashew sour cream. Since each recipe offers its own unique benefits, they’re labeled to let you know exactly what specific health concern they address. Some are good for the heart or bones, while others are good for detoxing or boosting immunity.

I found myself drooling my way through the chapter, marking off recipe after recipe that I want to try, and marveling at the gorgeous photos. Smoky Pumpkin Soup with Candied Seed Clusters? Yes, please! Truffled Asparagus Soup? Uh-huh! Cheesy Broccoli Soup? Git in ma belly!

In Extras, you’ll find a superfood substitution cheat sheet and conversion charts, There’s also a resource guide, in case you have a difficult time finding superfoods in your area.

I think Superfood Soups has turned me into a soup lover after all!

Many Greens Soup

Too cold to have a salad? Here’s your answer in a cup of cozy soup. You can use any variety of baby greens in this soup—spinach, watercress, baby beet greens, etc. Just be sure not to include lettuces, which don’t heat well.

Makes 6 cups / 4 servings

Ingredients

• 4 cups miso broth
• ½ cup raw cashews
• 1 tablespoon olive oil
• 2 medium leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh thyme, minced
• ½ lb broccoli, stem peeled and finely chopped, florets chopped small (about 4 cups)
• 1 cup fresh or frozen peas
• 6 oz mixed dark baby greens, like spinach, arugula, and kale (about 6 cups, packed)
• ½ cup (packed) chopped parsley
• 2 Tbsp fresh lemon juice
• Sea salt and ground black pepper
• Fresh chives for serving (optional)
• Thinly sliced radishes for serving (optional)

Preparation

In a blender, combine the broth and cashews, and process until smooth. Set aside momentarily.

Warm the oil in a large heavy-bottomed pot over medium heat. Once hot, add the leeks, and saute for 3–4 minutes, stirring occasionally to soften. Mix in the garlic and cook for 1 minute longer. Add the blended cashew-miso broth, thyme, broccoli, and peas, and bring to a simmer over medium-high heat. Partially cover, leaving the lid slightly ajar, and reduce the heat to medium-low. Cook the mixture for 5 minutes, or until the broccoli is bright green and tender. Uncover and add the baby greens and parsley. Stirring constantly, cook for no more than 1 minute longer, just long enough to wilt the greens. Remove the pot from the heat and transfer the mixture to the blender. Add the lemon juice, ¼ teaspoon sea salt, and ½ teaspoon ground black pepper. Blend until very smooth—this make take a moment. Taste for seasoning and adjust if needed. Ladle into soup bowls and garnish with fresh chives and radish slices, if desired.

Feel Good Fact: From a molecular standpoint, the chlorophyll found in green foods is very similar to hemoglobin, a critical part of our blood that is responsible for transporting oxygen. This explains why chlorophyll-rich vegetables are so effective in replenishing our red blood cells, aiding in increased purification, oxygenation, and energy.

Reprinted with permission from Superfood Soups © 2016 by Julie Morris, Sterling Publishing Co., Inc. Photography by Oliver Barth

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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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Classic Veggie Chili with Lots of Variations

Serves: 6 to 8

Ingredients

• 1 tablespoon extra-virgin olive oil or 3 tablespoons vegetable broth or water
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 1 medium or large bell pepper (any color), finely diced
• 4 to 5 cups cooked or two 28-ounce cans (drained and rinsed) beans of your choice (see Variations)
• 28-ounce can crushed tomatoes
• 11/2 to 2 cups cooked fresh or thawed frozen corn kernels
• 1 to 2 fresh hot chili peppers (see Variations), seeded and minced, or one 4- to 8-ounce can chopped mild green chilies
• 1 tablespoon good-quality chili powder, or to taste
• 2 teaspoons ground cumin
• 2 teaspoons unsweetened cocoa powder (optional; highly recommended)
• 1 teaspoon dried oregano
• Salt to taste

Optional Toppings (any or all)

• Lightly cooked or raw chopped onions or scallions
• Chopped fresh cilantro
• Grated nondairy Cheddar-style or pepper Jack–style cheese
• Diced ripe fresh tomatoes

Preparation

Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden.

Add remaining ingredients except salt along with 1/2 cup water. Simmer gently, covered, for 30 minutes, stirring occasionally. Season gently with salt and adjust the other seasonings.

If time allows, let stand for an hour or so off the heat, then heat through as needed before serving. The chili should be very dense, but if you’d like it a bit more on the soupy side, add another 1/2 to 1 cup water and continue to heat through. Ladle into bowls and pass around the garnishes.

Variations

• Use pink, pinto, red, or black beans, varying your choices each time you make this. Using two different beans in the same pot adds to the visual appeal.
• If using fresh chilies, for a spicier effect, use jalapeño or serrano peppers or 1 or 2 chipotle peppers in adobo sauce (the latter come in cans or jars and are supremely incendiary). For a milder effect, use poblanos.
• For added texture, stir in a cup or so of cooked grain—quinoa, whole-grain couscous, or bulgur all work well. Adjust the liquid as needed.
• Winter squash or sweet potatoes added to chili are not only delicious but also add to its visual appeal. Toward the end of cooking time, add 2 cups or so cooked diced sweet potatoes or winter squash. Butternut or sugar pumpkins are particularly good.

Nutrition Information


Per serving: Calories: 265 with oil, 245 without oil; Total fat: 4g with oil, 2g without oil; Protein: 15g; Carbohydrates: 47g; Fiber: 13g; Sodium: 25mg

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While Bowls! does have recipes for delicious soups and stews, such as Warming White Bean and Kale Stew and Gingered Carrot Soup, it’s much more than a soup cookbook. Bowls! covers just about anything you can eat out of a – you guessed it – bowl. The bowls that are referred to in the book’s title are sometimes called Buddha bowls, are they are each a complete meal consisting of a starch, some veggies, a protein, a sauce, and a topping or two, all served together in a – you guessed it again – bowl.

Bowls! contains recipes for every meal of the day, starting with such tasty breakfast dishes as Tofu Rancherous Breakfast Bowls and Cheesy Stovetop Grits, and then moving into lunch and supper with recipes such as Asian Noodle Bowl and Peanut Butter Tofu Bowl.

In addition to bowl recipes that complete meals, Becky also encourages her readers to freestyle their own bowls. She includes a chapter dedicated to bowl layers, so you can mix and match your components for endless bowl possibilities. She also has instructions for cooking grains and dried beans, for those who may be new to this way of cooking. Recipes for mouthwatering sauces, such as Sorrel-Basil Pesto and Garlic Cashew Cream, and tasty toppings, such as Quick Pickled Onions & Jalapenos and Vegan Bacon, are included as well.

Bowls are quick, easy and convenient, and they’re perfect for any time of day. They’re also flexible and fun, and Becky’s has lots of delicious ideas for building bowls in Bowls! It’s a great addition to any cookbook collection! Bowls! can be purchased from Becky’s website here: http://www.glueandglitter.com/main/books/

Creamy Curried Tomato Soup

Makes 2 servings

Ingredients:

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Spinach-Cashew Ricotta Baked Ziti

Ingredients
1 pound  ziti
2 cups raw cashews, soaked at least 1 hour and drain off the water
4 cloves garlic
1 cup frozen spinach, thawed, drain off most of the liquid
1/2 cup fresh basil
1 Tablespoon mellow miso
4 Tablespoons lemon juice
1/4 cup water, to blend
salt to taste
14.5 oz can diced tomatoes
4 oz can tomato sauce
1 cup halved cherry tomatoes
1/3 cup bread crumbs (optional)

Preparation: 
Preheat oven to 400 degrees. Lightly oil an 8 x 12 baking pan.

Cook the ziti according to the directions on the package.

In a food processor blend the soaked cashews and the garlic until the nuts are well blended. Add the frozen spinach, fresh basil, mellow miso, lemon juice and water and blend while stopping to scrape down the sides and blending some more adding more water if necessary.  You want a nice thick ricotta. Once well blended season with salt and blend a few seconds more.

Scrape the cashew ricotta into a large bowl and mix in the can of diced tomatoes and 1/2 of the can of tomato sauce. Stir until well combined. Mix in the cooked pasta. Carefully pour the ziti into the prepared baking pan. Pour the remaining 1/2 can of tomato sauce on top. It won’t cover the entire top. Its just to add color. Have fun with it! Top with the halved cherry tomatoes and sprinkle on the optional bread crumbs.

Bake for 25-30 minutes.

Serve!

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