Wait, That’s Vegan?!

You may know Lisa Dawn Angerame from her blog Lisa’s Project: Vegan I know her from the world of vegan blogging, though we’ve never met in person. (She doesn’t live that far away, though, so maybe that will change in the coming months!) I was super excited when she told me that she was working on a cookbook, and now I’m super excited to be able to share it with you!

After going vegan, many people find themselves missing their old omnivore favorites. In Wait, That’s Vegan?!,Lisa has veganized many of them, so you can satisfy your cravings the meat-free way. Her recipes also make it easier for those who aren’t yet vegan to transition to this way of eating, since they’re dishes are familiar to them. I mean, who can turn down French Bread French Toast, Fettucini Alfredo, or Chocolate Chip Cookies? You’ll also find recipes for such veganized favorites as Carrot Lox, Eggless Egg Salad, The Beet Burger, and Lobster Mushroom Mac ‘n Cheese.

These recipes are easy to make using easy-to-find ingredients. They’ll take you from breakfast, through lunch and dinner and all the way to dessert. Lisa has included recipes for basics, such as Nut Milk and Unsalted Spreadable Butter, too.

Chapters in Wait, That’s Vegan?! Include:

• Breakfast and Brunch
• Salads and Sandwiches
• Main Dishes
• Desserts
• Basics

If you’re vegan and you find yourself craving your old pre-vegan favorites, or if you’re not yet vegan but want to eat healthier versions of your favorite meals, you need Wait, That’s Vegan?!.

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The Beet Burger

No vegan cookbook would be complete without a veggie burger. This is my winning formula. It’s all about texture; veggie burgers should be firm like their meaty counterparts, so they don’t sploosh out the sides of the bun after one bite. Served with special sauce, lettuce, pickles and onions, these burgers will turn anyone into a veggie burger lover!

Course Main Course

Cuisine American

Keyword beet burger, veggie burger

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 12 burgers

Author Lisa Dawn Angerame

Ingredients

• 1 cup (124 g) grated zucchini about 1 regular-sized zucchini
• 1 tsp of salt plus a pinch
• 1 cup (110 g) grated carrot about 2 regular-sized carrots
• 1 cup (110 g) grated beets about 2 regular-sized beets
• 1 cup (about 35 g) packed fresh spinach
• 1 cup (67 g) packed baby kale
• 1/2 cup (25 g) chopped scallions white and green parts, about 4 regular-sized scallions
• 1 cup (117 g) walnuts or pecans
• 1 cup (138 g) pumpkin seeds
• 1 cup (102 g) quinoa flakes

Special Sauce

• 1/2 cup (120 ml) vegan mayo
• 3 tbsp (45 g) diced pickles
• 1 tsp whole grain mustard
• 1 tsp ketchup
• 1 tsp apple cider vinegar
• 1 tsp coconut sugar
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika

Buns an Toppings

• Burger buns
• Red onion
• Pickles Lettuce

Instructions

• To prepare the zucchini, add the zucchini into a fine-mesh strainer over a bowl. Sprinkle with salt and mix around with a fork. Let stand to drain. Use the fork to press the zucchini against the strainer to release as much water as possible. Set aside.
• Add the carrots and beets to a bowl. Add the spinach, kale and scallions to the food processor. Process until finely ground. Add the mixture to the grated vegetables. Add the walnuts and pumpkin seeds to the processor and process until finely ground. Add them to the vegetable mixture. Add the zucchini, quinoa flakes and a pinch of salt. Use your hands to mix everything together really well.
• Preheat the oven to 350°F (175°C, or gas mark 4). Line a half sheet pan with parchment paper. Using a 1/4-cup (60-mmeasure, scoop out the mixture, forming burgers by really packing the mixture together, and pressing it between your palms. If your hands get sticky, rinse them off in between. Place the burgers onto the sheet pan and bake for 30 minutes, flipping them over at the 15-minute mark.
• To make the special sauce, add the mayo, pickles, mustard, ketchup, vinegar, coconut sugar, garlic powder, onion powder and paprika to a small bowl. Mix well. Serve immediately, or store in the refrigerator in a sealed jar for up to 1 week.
• To assemble the burgers, toast the buns. Spread the special sauce on both sides. Place a burger on the bottom bun. Layer with onion, pickles and lettuce. Top with the other half of the bun.

Notes

Recipe reprinted from Wait, That's Vegan?! by Lisa Dawn Angerame with permission

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Vegan Stuffed Manicotti

 

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This manicotti is super yummy, and its classic taste and texture makes an enticing dish to serve at a casual gathering or weekend family meal.

Author: Laura Theodore

Recipe type: main dish

Cuisine: Italian

Yield: 6 servings

Ingredients

MANICOTTI

• 1 block (14 to 16 ounces) extra-firm regular tofu, well drained
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons tamari
• 1 teaspoon Italian seasoning blend
• 2 cloves garlic, chopped
• ½ cup chopped fresh parsley
• 12 manicotti shells, cooked al dente and cooled

SAUCE

• 1 small sweet onion, chopped
• 2 tablespoons water, plus more as needed
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon tamari
• 1 teaspoon Italian seasoning blend
• • 3 cups sliced cremini mushrooms
• 1 large clove garlic, minced
• 1 jar (24 to 26 ounces) vegan marinara sauce
• ⅛ teaspoon crushed red pepper

TOPPING

• 2 slices Italian-style or whole-grain bread
• 1 teaspoon Italian seasoning blend
• 2 teaspoons extra-virgin olive oil, plus more as needed

FOR SERVING

• ½ jar (about 12 ounces) vegan marinara sauce
• Parsley sprigs and/or chopped fresh parsley

Instructions

1. Preheat the oven to 375 degrees F.
2. Put the onion, 2 tablespoons water, 1 tablespoon extra-virgin olive oil, 1 teaspoon tamari and 1
3. teaspoon Italian seasoning blend into a large skillet. Cover and cook 5 minutes, or until the onion begins to soften, stirring occasionally, adding more water 2 tablespoons at a time if the pan becomes dry.
4. Add the mushrooms, cover and cook for 5 minutes, stirring occasionally, adding more water 2 tablespoons at a time if the pan becomes dry. Add 1 clove minced garlic and cook for 2 to 3 minutes, stirring occasionally. Add the marinara sauce and crushed red pepper, cover and
5. cook for 15 minutes.
6. While the sauce cooks, make the filling for the manicotti. Put the tofu, 1 tablespoon extra-virgin olive oil, 2 teaspoons tamari, 1 teaspoon Italian seasoning blend and 2 cloves minced garlic into a medium-sized bowl and mash using a potato masher or large fork until it has the consistency of ricotta cheese. Fold in the parsley.
7. Spread 1 cup of the sauce evenly over the bottom of a 12 by 9-inch or 13 by 9-inch casserole dish. Fill each manicotti shell with some of the filling, using a small spoon or tablespoon. Arrange the stuffed manicotti shells in a single layer in the prepared casserole dish. Tent with
8. foil and bake for 35 minutes, or until bubbling.
9. While the manicotti bakes, make the topping. Tear the bread slices into small pieces. Put the bread pieces into a blender and process into coarse crumbs. Transfer the bread crumbs to a medium-sized bowl. Add the remaining topping ingredients and stir with a fork to combine. Add a bit more olive oil if the crumbs seem dry.
10. Remove the manicotti from the oven and put it on a wire rack. Carefully remove the foil (the manicotti will be very steamy and very hot!), and sprinkle the bread crumb mixture evenly over the top. Bake uncovered 10 to 15 minutes, or until the bread crumbs are slightly golden and filling is heated through. Cool 7 to 10 minutes.
11. Meanwhile, put about 12 ounces of marinara sauce into a small saucepan and bring to a simmer over medium heat. To serve, put a bit of marinara sauce on a plate and top with 2 pieces of manicotti (per person) and garnish with parsley sprigs. Offer extra marinara sauce on the side.

Notes

Recipe by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published byScribe Publishing, ©2018, reprinted by permission.

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Healthy, Hearty Avocado Quesadillas

These satisfying avocado quesadillas make a hearty offering for a filling lunch or light supper. The creaminess of the avocado stands in for some of the cheese, while kale and romaine lettuce make a nutritious addition to these tasty quesadillas. If you prefer to omit the vegan cheeses, simply use a bit more avocado for a tasty twist.

Healthy, Hearty Avocado Quesadillas

 

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These satisfying quesadillas make a hearty offering for a filling lunch or light supper. The creaminess of the avocado stands in for some of the cheese, while kale and romaine lettuce make a nutritious addition to these tasty quesadillas. If you prefer to omit the vegan cheeses, simply use a bit more avocado for a tasty twist.

Author: Laura Theodore

Yield: 4 servings

Ingredients

• 4 whole-grain or whole wheat tortillas (each 10 to 11-inches in diameter)
• 2 large avocados, peeled, pitted and sliced
• 11/2 cups firmly packed, thinly sliced kale, remove stems before chopping
• 11/2 cups firmly packed, thinly sliced romaine lettuce, plus more for serving
• 2 small tomatoes, thinly sliced
• 8 heaping tablespoons prepared salsa, plus more for serving
• 4 heaping tablespoons vegan cheese (optional)
• ½ red sweet bell pepper, diced (for serving)

Instructions

1. Preheat the oven to 350 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. To assemble the first quesadilla, put a tortilla on a large dinner plate. On one side of the tortilla, layer one-quarter of the avocado slices, one-quarter of the kale, one-quarter of the romaine lettuce, one-quarter of the tomato slices, 2 heaping tablespoons prepared salsa and 1 heaping tablespoon of the optional vegan cheese. Fold the other half of the tortilla over the filling and gently press down so the tortilla becomes slightly compressed and holds together while cooking.
2. Carefully transfer the tortilla to the lined pan. Repeat the process to assemble the remaining quesadillas. Loosely cover the tortillas with a piece of unbleached parchment paper and then tent with foil. (This will keep the quesadillas from drying out as they bake.) Bake for 20 to 25 minutes. Remove from oven and carefully uncover the quesadillas (the steam will be very hot!) and bake an additional 5 to 10 minutes or until the quesadillas are slightly crisp and golden on top. Put the pan on a wire rack. Let cool for 5 to 7 minutes. To serve, top each quesadilla with more romaine lettuce and some diced pepper, with extra salsa on the side.

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Busy Schedules

My health coaching clients often tell me that they don’t have much time or energy to cook dinner once they get home from work in the evenings. I get it – so many of us have super busy schedules. I always suggest meal prepping by cutting vegetables and storing them in containers when they get home from the grocery store, cooking up a batch or two of beans and grains on the weekends, and preparing whatever they can in advance.

Vegan Meal Prep

JL Fields knows a thing or two about meal prep, and she’s sharing her secrets in her newest book Vegan Meal Prep. As you may have guessed from the title, this book is all about preparing foods in advance, so you don’t have to spend a ton of time in the kitchen once your hectic work week starts.

Vegan Meal Prep is divided into two parts: Vegan Made Easy and Recipes. In Vegan Made Easy, JL shares the benefits of meal prepping and meal prep principles. She lists her go-to ingredients as well as her favorite storage containers. She also includes her formula for filling mason jars and reheating tips.

Meal Prepping

There are seven meal preps in the book:

• Grain Goodness – dishes featuring whole grains
• Beat the Heat – summertime no-cooking meals
• Go Green – dishes featuring leafy green veggies
• For the Love of Legumes – dishes featuring beans
• To the East – Asian-inspired dishes
• Fiesta Time – Mexican-inspired meals
• Beautiful Bowls – bowl meals
• Back to Basics – healthier vegan versions of classic favorites

In each meal prep, JL guides you from start to finish, efficiently making the most of your time. Each meal prep has a shopping list, an equipment list, a weekly menu, and step-by-step prep instructions.

The Recipes

Part two of the book contains the recipes. They include:

• Breakfasts
• Lunches and Dinners
• Vegetables
• Grains and Beans
• Sauces, Dressings and Dips
• Snacks and Sweets

There are 70 recipes in Vegan Meal Prep, and they’ll take through breakfast, lunch, and dinner. Snacks, sweets, and sauces are included, too. Recipes include Tofu-Spinach Scramble, Quinoa and Kale Bowl, Miso Spaghetti Squash, Pesto Pearled Barley, Kale Chips, and more!

Each recipe includes storage and reheating instructions. If a recipe can be made in a pressure cooker or air fryer, JL has included instructions for them, as well.

If you’re hoping to save time in the kitchen by preparing foods in advance, Vegan Meal Prep is the book for you!

Mediterranean Beans with Greens

 

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I first shared this recipe in Vegan for Her and it remains a staple in meal planning work that I do with clients because beans, greens, and grains are the plant-based trifecta. This balanced meal features foods commonly found in the Mediterranean diet, which is widely accepted as one of the healthiest diets in the world.

Author: JL Fields

Yield: 4 servings

Ingredients

• 1 (28-ounce) can diced tomatoes, seasoned with basil, garlic, and oregano
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• ¼ cup diced green olives
• ½ cup vegetable broth
• 1 teaspoon extra-virgin olive oil or 1 tablespoon vegetable broth or water
• 4 teaspoons minced garlic (about 4 cloves)
• 10 ounces arugula
• ½ cup lemon juice (about 4 small lemons)

Instructions

1. In a large saucepan or soup pot, bring the tomatoes and their juices, beans, olives, and broth to a boil. Reduce the heat and simmer for about 10 minutes.
2. In a large skillet, heat the olive oil on medium-high. Add the garlic and sauté until it begins to brown. Add the arugula and lemon juice. Stir, cover, and reduce the heat to low. Steam for 3 minutes.
3. Divide the arugula evenly between 4 single-serving containers, and then spoon the beans over the arugula. Let cool before sealing the lids.

Storage: Place the airtight containers in the refrigerator for 5 days or freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave for 2½ to 3 minutes or in a saucepan on medium heat for 10 minutes.

Substitution tip: Switch this recipe up by alternating beans – try Great Northern or navy – and greens (spinach is excellent).

Notes

Excerpt from Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating, published by Rockridge Press. Copyright © 2018 by JL Fields.

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What the Health

There’s a scene in the documentaryWhat the Health that has stuck with me in the year or so since I watched it. Filmmaker Kip Anderson is interviewing Dr. Robert Ratner, the chief scientific and medical office of American Dietetic Association about the rise in diabetes in the U.S. Dr. Ratner explains that diet and exercise are to blame. But when Kip asks which diet in particular causes it, Dr. Ratner doesn’t have an answer. When Kip asks about studies that show a plant-based diet can both prevent and reverse diet, Dr. Ratner gets defensive and—for lack of a better word—freaks out. He ends the interview on the spot.

The encounter with Dr. Ratner isn’t the only strange behavior Kip Anderson and his film partner Keegan Kuhn encounter while working on What the Health. But fortunately, they do meet plenty of doctors who are willing to discuss the health benefits of a plant-based diet.

What the Health, the Book

Their new book, which is aptly titled What the Health, is a companion piece to the film. It chronicles their exploration of our broken about our industrial food, medical, and pharmaceutical systems. It also delves into the benefits of a whole-foods, plant-based diet, as well.

I have many books that cover the health benefits of a whole-foods, plant-based diet. What makes this one different is that it’s chock-full of knowledge from multiple sources. Kip and Keegan interviewed lots of experts, include Dr. Michael Greger, Dr. Joel Kahn, Dr. Michael Klapper, Dr. Milton Mills, and many, many others.

In What the Health, the health issues that arise from eating meat, eggs, and dairy products are discussed, and their rolls in the development of diseases such as diabetes and cancer are explained. The roll genetics plays in disease is explored, dietary myths are busted, and a few secrets are spilled.

Recipes

Because this book, or perhaps the film, might inspire you to go vegan, 50 plant-based recipes are included to help start your journey. These are simple dishes to help with your transition, and they include breakfast, lunch, dinner, dessert, and drinks. Nothing is too “weird” or foreign, as they’re all healthy vegan versions of old favorites. You’ll find recipes for such delicious dishes as Creamy Mac, Burrito Bowls, Stuffed Bell Peppers, and Mom’s Ultimate Vegan Chili.

If you’ve resolved to adopt a plant-based diet or eat healthier in 2019, What the Health is the book for you!

Winter Lentil and Pomegranate Salad

 

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Author: Kip Andersen and Keegan Kuhn with Eunice Wong

Yield: 4-5 servings

Ingredients

• 8 cups chopped romaine lettuce
• 6 to 8 tangerines, peeled and chopped
• 2 small avocados, peeled, pitted, and chopped
• 1 cup pomegranate arils (see Tip)
• 1½ to 2 cups cooked lentils or one 16-oz can cannellini beans, drained and rinsed
• ½ cup chopped pecans

Tangy Mustard Dressing

• ½ cup cashews
• ½ cup water
• 1 tsp apple cider vinegar
• 2 tsp spicy brown mustard
• ⅛ tsp salt
• ⅛ tsp pepper

Instructions

For the Tangy Mustard Dressing

1. Combine all the ingredients in a high-speed blender until the desired consistency is reached. You may need to add more water to thin it to your preference.

For the Salad

1. In a large bowl, combine the lettuce, tangerines, avocados, pomegranate arils, lentils, and pecans. Drizzle with the dressing to taste.
2. Serve, and enjoy!

Tip: You can sometimes find pomegranate arils and cooked lentils in the refrigerated produce section of your grocery store. Trader Joe’s in particular often carries both.

Notes

Trom What the Health by Kip Andersen and Keegan Kuhn with Eunice Wong (BenBella Books, 2018)

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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.

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Vegan Reset

In Vegan Reset, Kim-Julie lays out her 28-day vegan meal program. It’s a budget-friendly plan that uses ingredients that can be found in any grocery store. She includes a shopping list, meal prep guide, menu, and recipes for each week. The meal plan includes breakfast, lunch, dinner, and snacks, so you’re guaranteed not to go hungry. End of the week journaling exercises are included as well.

To help those new to veganism, there are tips for stocking a plant-based kitchen, list of helpful kitchen tools, and instructions for cooking basics such as beans and grains. Kim-Julie also includes pointers for saving money at the grocery store, suggestions for vegan living beyond food, and advice for holistic living.

Tons of Recipes!

If you’re not in the market for a meal plan, you’ll still love Vegan Reset, as it’s chock-full of recipes for vegan versions of just about any food you could have a craving for. The recipes include drinks, breakfast dishes, salads and sandwiches, comfort food favorites, and decadent desserts. There are also plenty of recipes for DIY pantry basics, such as non-dairy milks, nut butters, and salad dressings.

In addition to being loaded with tons of recipes and a plethora of information, Vegan Reset is full of gorgeous photography, and it has a fun, well-designed layout. If you want to jump-start a vegan lifestyle or refocus healthy habits, this is the book for you!

Creamy Mushroom Penne

 

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Author: Kim-Julie Hansen

Yield: 2 servings

Ingredients

Mushrooms & Pasta

• 1 cup cremini mushrooms, thinly sliced*
• 1 cup shiitake mushrooms, stems discarded, thinly sliced*
• 1 cup white button mushrooms, thinly sliced*
• 1 shallot, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 6 ounces dried regular or gluten-free penne

Sauce

• 1 cup vegetable broth, or 1 cup water mixed with 1 teaspoon veggie bouillon paste
• ½ cup cashews, soaked in water (see note below)
• 1 tablespoon nutritional yeast
• 1 tablespoon olive oil
• Juice of ½ lemon
• Pinch of sea salt
• Pinch of ground black pepper
• ½ teaspoon dried basil
• 6 sun-dried tomatoes
• 1 tablespoon fresh oregano leaves

Instructions

1. Sauté all of the mushrooms, the shallot, and garlic in the oil in a large pan over medium heat for 7 minutes.
2. Bring a pot of water to a boil and cook the pasta according to the package instructions.
3. To make the sauce, blend ¾ cup of the broth, the cashews, nutritional yeast, oil, lemon juice, salt, and pepper in a blender until smooth.
4. Add the sauce, dried basil, and remaining ¼ cup broth to the pan with the mushrooms, stir well, and lower the heat to low. Cook for another 3 minutes.
5. Serve the pasta with the mushroom-sauce mixture, sun-dried tomatoes, and oregano.

Notes

*Brush or peel the mushrooms to clean them, but don’t wash them.

Soaking cashews (and other nuts and seeds)
Cashews are high in fat, which makes them a good base for creamy sauces. Soak them in water for at least 2 to 3 hours, or even better, overnight, before blending them, unless you are using a high-speed blender, in which case you can omit the soaking step. Follow these instructions for soaking other nuts or seeds as well.


CREAMY MUSHROOM PENNE is excerpted from VEGAN RESET © 2018 by Best of Vegan LLC. Photography © 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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Tex Mex Salad Bowl

 

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This vegan Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist, by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

Author: Laura Theodore

Recipe type: Salad

Yield: 2 main dish salads

Ingredients

SALAD

• 8 cups loosely packed baby romaine or chopped romaine
• 20 black bean tortilla chips
• 14 grape or cherry tomatoes, sliced in half
• 1 cup cooked chickpeas (garbanzo
• beans), drained and rinsed, if canned
• Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)
• ½ cup seeded and chopped orange or red sweet bell pepper
• 4 green queen olives with pimento, sliced
• ½ of a large avocado, peeled, pitted and sliced

SWEET AND SPICY LIME DRESSING

• 21/2 tablespoons vegan mayonnaise
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon maple syrup
• 1/16 teaspoon cayenne pepper

Instructions

1. For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the
2. circumference of the bowl. Artfully arrange 14 tomato halves on top of the lettuce. Top with
3. one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad and arrange one-half of the avocado slices on top in a pleasing manner.
4. Put all of the dressing ingredients into a small bowl and briskly whisk until smooth (see note). Drizzle one-half of the dressing over each salad, and serve.

Notes

CHEF’S NOTE: For a creamier dressing, add more mayonnaise (up to 2 tablespoons), to taste.

Recipe and photo by Laura Theodore, from JazzyVegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

3.5.3226

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This oven stir fry used to be a staple recipe in my house, and I’m so glad it’s back in the rotation! It’s one of the easiest meals you can throw together. Just kick back and let your Baked Tofu Stir Fry baaaasically cook itself.

More Easy Baked Tofu Recipes: Baked Buffalo Tofu Bites, Baked Tofu Fajitas

It takes about 10 minutes of prep time to get your No-Stir Bake into the oven, and it couldn’t be easier to throw this meal together:

• Preheat the oven.
• Press your tofu.
• While your tofu is  pressing, whip up the Blender Stir Fry Sauce, prep your veggies, and make the rice or noodles that you want to serve with your No-Stir Bake.
• Toss it all together in a covered baking dish, and kick back until dinner is ready.

If you’re feeling really lazy, feel free to replace the Blender Stir Fry Sauce in this recipe with a cup of bottled vegan stir fry sauce.

Tofu Stir Fry, Baked!

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

A tofu stir fry that you make in the oven, instead of on the stovetop.

Author: Becky Striepe

Recipe type: entree

Yield: 4 servings

Ingredients

For the Blender Stir Fry Sauce*

• 2 cloves garlic
• 1" piece fresh ginger
• 1 teaspoon toasted sesame oil optional
• 1 tablespoon low-sodium soy sauce
• 2 tablespoons seasoned rice vinegar
• ⅓ cup hoisin sauce
• 2 tablespoons water

For the Tofu Stir Fry

• 1 block extra firm tofu pressed, and cut into 1" cubes
• 2 cups broccoli florets
• 1 8 oz. package sliced button mushrooms
• ½ cup diced red onion

Instructions

1. Preheat the oven to 400F.

Make the Blender Stir Fry Sauce

1. Combine all of the sauce ingredients in your blender, and puree until smooth.

Make the No-Stir Bake

1. Pour the Blender Stir Fry Sauce into a Dutch oven or deep baking dish with a lid. Add the No-Stir Bake ingredients, and toss to coat.
2. Cover the dish, and bake for 30-40 minutes, until the broccoli is tender. Serve over rice or noodles.

Notes

*If you don't want to make your own sauce, that's fine! Just substitute 1 cup of bottled vegan stir fry sauce.

Nutrition Information

Calories: 216

3.5.3226

Republished with permission from Glue & Glitter – Simple Vegan Recipes.

The post Tofu Stir Fry, Baked! appeared first on Chic Vegan.