Breakfast Food

I have a menu board in my dining room with a quote from Parks and Recreation’s Ron Swanson on it. It says, “There has never been a sadness that can’t be cured by breakfast food,” and I agree. Breakfast is my favorite meal of the day, and I could eat breakfast food for lunch and dinner, too!

I’ve found that a lot of people have difficulties figuring out what to make for breakfast after they’ve gone vegan. On the Standard American Diet, breakfast tends to revolve around eggs, bacon, sausage, and cheese. What do you do once you remove those foods from your diet? Fortunately, The Ultimate Vegan Breakfast Book by Nadine Horn and Jörg Mayer is here to help!

The Ultimate Vegan Breakfast Book

I loveThe Ultimate Vegan Breakfast Book! It’s chock-full of recipes for breakfast, brunch, and breakfast for dinner. In it, you’ll find quick and easy breakfast dishes as well as meals that might take a little longer and are perfect for lunch. There are smoothies, porridges, breakfast sweets, teas and coffees, and even homemade milks. It’s a breakfast lover’s dream!

Nadine Horn and Jörg Mayer start the book with some early morning inspiration, because for most people, a smooth morning routine is the key to a good day. They also talk about some of the key ingredients in their breakfast recipes, such as nuts, berries, seeds, and grains.

Coffee or Tea?

Jörg is a coffee lover, so he’s included information on how to brew the perfect cup of joe. He discusses preparation methods, what to buy, and where to buy it from. Like me, Nadine likes to start her day with a cup of tea, so she shares tips on making a good cuppa. She explains the different types of teas, their origins, and how to brew them.

The Recipes

Whether you only have a few minutes in the morning or you have enough time for leisurely meal, you’ll find the perfect recipe to start your day in The Ultimate Vegan Breakfast Book. There are make ahead meals, like Coconut Chia Pudding and “Nana Nice Cream, as well as brunch feasts, such as a Breakfast Frittata and Mini Breakfast Quiches.

If you like to start your day with sweet treats, you’ll find recipes for muffins, donuts, and blondies. If you’re a savory person, like me, you’ll enjoy the Tofu Omelet or Breakfast Burger. There are also recipes for DIY pantry staples, such as Pesto Bread, Breakfast “Meats”, and nut-based milks.

The Chapters in The Ultimate Vegan Breakfast Book include:

• Smoothies, Juices & Co.
• Breakast on the Go
• One-Bowl Wonders
• Hot Off the Stove
• The Sweeter Side of Mornings
• Weekend Brunch
• Coffee, Tea & Co
• Pantry

If, like Leslie Knope, you often wonder why anyone would ever eat anything other than breakfast food, The Ultimate Vegan Breakfast Book is the book for you!

Super Antioxidant Shake

 

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The antioxidant chemical compounds called anthocyanins that give blueberries their dark blue color also help your body relieve stress, and neutralize free radicals.

Author: Nadine Horn and Jörg Mayer

Recipe type: Smoothie, Breakfast

Yield: 2 shakes

Ingredients

• ½ cup (70 g) fresh or frozen blueberries
• 2 cups (500 ml) almond milk
• 21/2 tablespoons ground flaxseed
• 11/2 tablespoons maple syrup
• 2 tablespoons goji berries
• 2 tablespoons chia seeds

Instructions

1. Place the blueberries, almond milk, flaxseed, and maple syrup in a food processor or high-speed blender and process until smooth.
2. Divide between two glasses and top with the goji berries and chia seeds. Place in the fridge for 5 minutes for the chia to swell before serving

Notes

Recipe from The Ultimate Vegan Breakfast Book: 80 Mouthwatering Plant-Based Recipes You’ll Want to Wake Up For © Nadine Horn and Jörg Mayer, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. experimentpublishing.com

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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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There seems to be a misconception out there that vegan food must be healthy for it to be considered legit. I see it all the time on social media – whenever a friend posts about a vegan food that uses oil, vegan meats or cheeses, sugar, or too many “carbs,” the naysayers come out in droves.

The word vegan, as defined by Donald Watson who actually coined it, means “a philosophy and way of living which seeks to exclude — as far as is possible and practical — all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose… In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.”

So as long as a dish doesn’t contain ingredients that were derived from animals, food that contains oil, salt, sugar, and processed ingredients is indeed vegan.

As a health coach, I can understand the desire to follow a healthy diet. I do follow a healthy diet myself. However, I’m not down with people using “healthy” and “vegan” as synonyms. I went vegan for the animals. I eat healthy food for my well-being. But sometimes, I find myself craving a hearty sandwich, a big bowl of comforting mac and cheese, or a slice cheesecake, and that’s where Vegan Junk Food by Lane Gold comes in.

Vegan Junk Food

The pages of Vegan Junk Food are stuffed full of over 200 vegan comfort food recipes. These are veganized versions of everyone’s favorite classics, such as pizzas, burgers, casseroles, and cakes. Just about everyone, regardless of their dietary preference will love these dishes. Who can say no to Buffalo Cauliflower Dip or a Baked Ziti Pizza? Is there anyone who doesn’t love a Sloppy Joe or a Sugar Cookie?

The recipes in Vegan Junk Food are perfect for parties, holidays, or even just regular ol’ weeknights. You’ll find dinner dishes, sandwiches, snacks, and even desserts in Vegan Junk Food. The dishes are easy to make, and they use ingredients that are available in just about any grocery store.

Chapters Include

• Breakfast of Champions
• Lunchtime Favorites
• Comfort Food Meets Takeout
• Crusts and Carbs
• Festive Grub
• Dips for All Seasons
• Savory Treats
• Cakewalk (Pies, Too)
• Candy and Cookie Fix
• Grab ‘n’ Go Sweets

This is a revised and expanded version of Lane’s 2011 cookbook of the same name. It’s a great book for those transitioning to veganism, vegans who are craving comfort food, and cooks trying to please families comprised of both vegans and omnivores.

Check out this video for the book’s Portobello Cheesesteak recipe, which is perfect for game day snacking.

White Chocolate Raspberry Cheesecake

This White Chocolate Raspberry Cheesecake is a terrific dessert for the Thanksgiving or Christmas, and it’s sure to be a crowd-pleaser at holiday parties. It’s also a tasty treat for those times when you have a hankering for something sweet!

White Chocolate Raspberry Cheesecake

 

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Your palate will feel like it’s taken a trip to paradise after you bite into this awesome creation, courtesy of crushed Oreo cookies, white chocolate, and a swirl of raspberry jam.

Author: Lane Gold

Yield: 10 - 12

Ingredients

• 15 Oreo cookies, finely crushed
• 4 tablespoons vegan butter, softened
• 1 (16-ounce) package firm tofu, drained
• 2 (8-ounce) containers vegan cream cheese
• ¾ cup sugar
• ¼ cup oil
• 2 tablespoons lemon juice
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup vegan white chocolate chips, divided
• ¼ cup raspberry jam

Instructions

1. Preheat oven to 350°F. Lightly grease a 9" spring form pan.
2. In a small bowl, mix cookie crumbs with butter. Press into prepared pan.
3. In a blender, add tofu, cream cheese, sugar, oil, lemon juice, salt, and vanilla. Blend until very smooth, about 2 minutes.
4. In a small microwave-safe container, melt ½ cup white chocolate chips, cooking at 15-second intervals, stirring after each interval until chocolate is smooth.
5. In a large bowl, stir together blended ingredients, melted white chocolate, and remaining ½ cup white chocolate chips.
6. Pour over cookie crust, reserving ½ cup batter.
7. In a small bowl, mix reserved batter with raspberry jam.
8. Spoon raspberry batter on top of cheesecake in a random pattern. Using a butter knife, swirl lightly to marble top of cheesecake.
9. Bake 45 minutes. Turn oven off, leaving cheesecake in oven without opening door for another 20 minutes. Remove from oven and cool on counter. Refrigerate overnight.

Notes

Excerpted from Vegan Junk Food, Expanded Edition: 200+ Vegan Recipes for the Foods You Crave―Minus the Ingredients You Don't, Expanded Edition by Lane Gold Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Photographs by James Stefiuk.

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The Vegan 8

From the “jokes” I see on social media, it seems that most people think that healthy food is boring and bland. While, yes, some healthy food can be a little on the tasteless side, it’s totally possible to make meals that are both nutritious and delicious. And Brandi Doming is here to show us how with her new cookbook The Vegan 8.

Eight Ingredients or Fewer

As the name suggests, the recipes in Brandi’s cookbook can all be made with eight ingredients or fewer. That “eight ingredients” doesn’t count salt, pepper, and water, but those are all things that everyone has in their kitchen anyway. All of the recipes are vegan, of course. Most are oil-free and gluten-free, and there are nut-free options as well, so the book the book is suitable for those with various dietary restrictions.

If you’re new to healthy vegan cooking, Brandi begins The Vegan 8 with just about everything you need to know about getting started. There are tips for baking, lists of ingredients that might be unfamiliar to you, and information on equipment that might be handy to have on hand in your kitchen.

Classics and Comfort Food

If you’re a vegan cooking pro, you can skip right ahead to the recipes. These aren’t boring dishes. Brandi focuses on veganized versions of classics and comfort food, making it easy for vegan newbies to transition their diets.

This isn’t a book full of recipes for kale salads and green smoothies. You won’t find crazy “superfoods” listed in the ingredients, either. These dishes are made with ingredients that can easily be found at any grocery store, and they’ll appeal to everyone. I don’t know anyone who wouldn’t be happy with a plate of Baked Mac ‘N’ Cheese, a bowl of Ultimate Broccoli-Cheese Soup. or a few Crowd-Pleasing Brownies!

The Chapters in The Vegan 8 include:

• The Vegan 8 Kitchen
• Breakfast
• Scrumptious Snacks & Appetizers
• Time-Crunch Lunches
• Sauces & Dressings
• Easy Entrées
• Comforting Soups & Stews
• Sides & Dips
• Crowd-Pleasing Desserts
• Staples

If you’re looking for healthy and easy-to-make comfort food classics, The Vegan 8 is the book for you!

Pumpkin Spice, Cranberry, and Pistachio Morning Cookies

 

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This may sound a bit crazy, but I enjoyed these cookies every bit as much as the insanely indulgent cookies from the dessert chapter in this book. That is hard to believe considering chocolate is nowhere in sight. I was moaning happily while eating them. They are wonderfully chewy with a moist and fudgy center and addicting pumpkin spices.

Author: Brandi Doming

Yield: 13 cookies

Ingredients

• 1⁄2 cup (128g) roasted creamy almond butter
• 6 tablespoons (120g) pure maple syrup
• 1 tablespoon (8g) ground flaxseed
• 1 tablespoon (9g) pumpkin pie spice
• 1⁄4 teaspoon (2g) fine salt
• 1⁄2 cup (50g) gluten-free old-fashioned oats, not instant
• 1⁄2 cup (23g) brown rice crisp cereal
• 1⁄4 cup (38g) dried cranberries or cherries
• 1⁄4 cup (38g) unsalted pistachios

Instructions

1. Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper.
2. Add the almond butter, syrup, flaxseed, pumpkin pie spice, and salt to a large bowl, and stir. Add the oats, cereal, cranberries, and pistachios, and stir for a couple of minutes until incorporated and the batter gets very thick and sticky.
3. Using 2 tablespoons worth of batter, roll into tight balls and place them on the prepared pan about 2 inches apart. I fit 9 on one pan. The batter will be very sticky, so wet your fingertips to help, if needed. Do your best to keep the balls pieced together.
4. Use a small square piece of parchment paper to flatten each ball to about 1⁄2 inch thick, pushing any loose pieces together. They are fragile at this step but will firm up beautifully as they bake.
5. Bake at 350°F for 10 minutes or until golden brown on top. Leave on the pan to cool for 10 minutes, and then transfer to a wire rack to cool completely. Now, taste one and tell me how freaking delicious they are! Store them in a tight container so they stay moist. They will lose their crispiness by the next day but will still be chewy and delicious.

Tip

1. To make these nut free, sub the almond butter with sunflower seed butter if you don’t mind a strong sunflower seed butter taste. Leave out the pistachios or replace with pumpkin seeds.

Notes

Recipe reprinted with permission from The Vegan 8 by Brandi Doming.

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Other recipes from The Vegan 8 include:

• Fool ‘Em “Cream Cheese” Spinach-Artichoke Dip
• Ginger Sesame Teriyaki Burgers
• Chocolate–Peanut Butter Candy Bites
• Hungarian Red Lentil Soup

Photographer: Jennifer Causey, Prop Stylist: Christine Keely, Food Stylist: Anna Hampton

Review reprinted with permission from Dianne’s Vegan Kitchen 

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I’m a total chocoholic, so wen I was offered a copy of Chocolate Every Day by Bennett Coffey and Kyleen Keenan, I jumped at the chance to review it. Chocolate every day? Sign me up!

Chocolate Every Day

Chocolate Every Day is full of over 85 recipes for vegan treats using my favorite ingredient – chocolate! The recipes are all gluten and refined sugar free, and a lot of them call for healthy ingredients such as nutrient-rich fats, and superfoods like maca and lacuma, making them healthy treats that you really can enjoy every day.

We can thank Bennett Coffey and Kyleen Keenan for Chocolate Every Day. They’re two chocoholics from Martha’s Vineyard who opened their own vegan café and chocolate shop called Not Your Sugar Mamas. If I lived close by, I’d probably be there every day. But since I’m a few states away, I’ll have to settle for making their treats at home with the help of the cookbook.

Health Benefits of Cacao

In Chocolate Every Day, Bennett and Kyleen share some of the health benefits of cacao. Since cacao contains theobromine and phenylethyalamine, it’s both an antidepressant and a “love drug.” The magnesium found in cacao is know to promote heart health and balance brain chemistry, and it can provide relief from menstrual cramps. It’s also loaded with antioxidants, which help fight disease and keep the body’s cells healthy.

Chocolate Every Day also includes tips for getting started with cacao, as well as of kitchen essentials and ingredients to have on hand. They also include helpful info for deciphering confusing food labels. There’s also a mini Bean to Bar lesson, to explain just how those bitter beans become irresistible treats.

Chocolatey Recipes

Then, of course, there are the recipes. You’ll find recipes for drinks, snacks, raw desserts and treats, baked goodies, and frozen treats. If you’re anything like me, you’ll find yourself drooling over the mouthwatering photos of such goodies as Salted Caramel Double Chocolate Pie, Chocolate Cream Pie, Fudgesicles, and Chocolate Banana Bread.

Chapters in Chocolate Every Day include:

• All About Chocolate
• Getting Started with Cacao
• Cacao Kitchen Essentials
• Cacao Drinks and Elixers
• Morning Snacks
• Raw Candies and Treats
• Raw Desserts
• Baked Goods
• Frozen Goodness

Almond Joy Bars

If you’re a chocoholic like me, you need Chocolate Every Day! While you wait for your copy to arrive, get started with this recipe for scrumptious vegan Almond Joy Bars!

Vegan Almond Joy Bars from Chocolate Every Day

 

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Chocolate and coconut are an irresistible pairing, especially for Bennett’s husband, who is a huge fan of these bars. Before Bennett started making these, her husband would eat buckets of ice cream at night, but now, he instead savors one of these extremely satisfying and seemingly decadent bars, replacing refined sug- ars and dairy with better-for-you ingredients. It’s a win-win. Bennett is happy her husband’s eating healthier and he still finds joy (no pun intended) in an after- dinner treat.

Author: Bennett Coffey & Kyleen Keenan

Yield: 6 bars

Ingredients

For the Bars:

• ½ cup unsweetened shredded coconut
• ⅓ cup coconut nectar
• ¼ cup finely chopped almonds
• Pinch sea salt
• 12 whole raw almonds

For the Chocolate Coating

• ¼ cup raw cacao butter, coarsely chopped
• ¼ cup coconut butter
• ⅓ cup raw cacao powder
• ⅓ cup pure maple syrup
• ½ teaspoon pure vanilla extract or powder
• 
  

Instructions

1. Make the bars: Line a rimmed baking sheet with parchment paper. Set aside.
2. In a medium bowl, stir together the coconut, coconut nectar, chopped almonds, and salt. Using your hands, shape the mixture into six 2½-inch- long bars and place on the prepared baking
3. sheet. Press 2 whole almonds on top of each bar. Place the bars in the freezer to firm up, about
4. minutes.
5. While the bars are freezing, make the chocolate coating: In a small saucepan over medium-low heat, stir together the cacao and coconut butters until fully melted. Remove from the heat and add the cacao powder, maple syrup, and vanilla, and whisk until smooth. Allow the chocolate to cool for 15 minutes, or until it’s room temperature.
6. The chocolate will be somewhat thick.
7. Remove the bars from the freezer and spoon the chocolate over each bar to coat. Place them in the refrigerator to set for 20 minutes. Store in an airtight container in the refrigerator for up to
8. weeks.

Notes

FromCHOCOLATE EVERY DAY: 85+ Plant-Based Recipes for Cacao Treats that Support Your Health and Well-Being by Bennett Coffey and Kyleen Keenan, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2018 by Bennett Coffey and Kyleen Keenan.

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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.

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Full disclosure here: JL is a friend of mine. We met while taking Victoria Moran’s Main Street Academy together in 2012. And more disclosure: I do consulting work for Vegan Heritage Press, JL’s publisher, and I worked on the book’s design. I would have been just as excited about this book if I didn’t know JL and didn’t work on the book, though!

JL starts the book with a chapter dedicated to air frying basics. This includes reasons why you should air fry your food, a list of handy accessories, and some safety tips. She then shares some vegan basics, such a list of ingredients that are good to have on hand, instructions on pressing tofu, and tips on adding umami, the fifth flavor, to your meals. She also includes a few basic recipes, such as pizza dough and vegetable broth.

If you’re already a whiz with vegan cooking and air fryer, you’ll want to delve right into the recipes. JL includes recipes for everything you could possible want to eat in a day, from breakfast through lunch and dinner right up to dessert. There are plenty of snacks, too! There’s something for everyone in The Vegan Air Fryer. The recipes range from simple dishes, such as Seasoned French Fries and Roasted Brussels Sprouts, to more complex meals, like Sambal Goreng Tempeh and Chic’n-Fried Steak. Did you know that you can “bake” in the air fryer? Yep! I’ve got my eye on the Shortbread Cake and Fruit Pastry Pocket recipes.

I had a bag of potatoes waiting to be used, so the first recipe I made was the Kale and Potato Nuggets. In this dish, mashed potatoes and kale and mixed together to form bite-sized pieces and then they’re air fried to perfection. These are perfect as a snack, an appetizer, or even a side dish.

JL ends the book with a list of resources. There’s a chart with cooking times for common foods, more ways to use your air fryer, and list of current air fryer brands. There’s also an essay on using oils in a healthy diet by registered dietician Ginny Messina.

The Vegan Air Fryer’s chapters include:

• Air Fryer 101
• Vegan Basics
• Breakfast and Brunch
• Starters and Snacks
• On the Side
• Main Dishes
• One-Basket Meals
• So Sweet

Thanks to JL and The Vegan Air Fryer, my air fryer is no longer being neglected. I’ve been using it morning, noon, and night! If you have an air fryer, you need this book!

4.0 from 1 reviews

Buffalo Cauliflower

 

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Hot and spicy are two words that describe this air-fried cauliflower – another is delicious.

Author: JL Fields

Yield: 2-4 servings

Ingredients

• 1 large head cauliflower
• 1 cup unbleached all-purpose flour
• 1 teaspoon vegan chicken bouillon granules
• ¼ teaspoon cayenne pepper
• ¼ teaspoon chili powder
• ¼ teaspoon paprika
• ¼ teaspoon dried chipotle chile flakes
• 1 cup soymilk
• Canola oil spray
• 2 tablespoons nondairy butter
• ½ cup Frank’s RedHot Original Cayenne Pepper Sauce or your favorite cayenne hot sauce
• 2 cloves garlic, minced

Instructions

1. Cut the cauliflower into bite-size pieces. Rinse and drain the cauliflower pieces.
2. Combine the flour, bouillon granules, cayenne, chili powder, paprika, and chipotle flakes in a large bowl. Slowly whisk in the milk until a thick batter is formed.
3. Spray the air fryer basket with canola oil and preheat the air fryer to 390°F for 10 minutes.
4. While the air fryer is preheating, toss the cauliflower in the batter. Transfer the battered cauliflower to the air fryer basket. Cook for 20 minutes on 390°F. Using tongs, turn the cauliflower pieces at 10 minutes (don’t be alarmed if they stick).
5. After turning the cauliflower, heat the butter, hot sauce, and garlic in a small saucepan over medium high heat. Bring the mixture to a boil, reduce the heat to simmer, and cover. Once the cauliflower is cooked, transfer it to a large bowl. Pour the sauce over the cauliflower and toss gently with tongs. Serve immediately.

Notes

From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.

3.5.3226

Book review reprinted with permission from Dianne’s Vegan Kitchen.

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As the title suggests, The New Vegan is geared towards new vegans. In it, Áine shares her own vegan journey and gives reasons why others should consider taking the plunge. She shares helpful tips along with no-nonsense, practical advice. She discusses just about everything a new vegan might need help with, such as what to when eating out, how to discuss your new-found veganism with others, and veganizing your wardrobe.

The New Vegan is full of mouthwatering recipes that will help you answer the question, “Now that I’m vegan, what do I eat?” You won’t miss the meat with dishes like Queso-less Quesadillas, Jerk-marinated Cauliflower Steaks, and Baked Falafel Burgers. The recipes are easy to make, and they use easy to find ingredients. And they’re delicious, too! Since dairy products can often be the most difficult to give up, Áine has included recipes for homemade plant milks, dairy-free creams, and cheeses. There’s even a chapter full of recipes for homemade beauty products, for those who want to make simple cruelty-free skin care scrubs and lotions at home.

The book’s chapters include:

• Good Mornings
• Snacks and Lunches
• Easy Meals
• Special Meals
• Sweet Stuff
• Vegan Beauty

The New Vegan is perfect for anyone who is new to cruelty-free living, those who want to eat more healthfully, or anyone who wants to add a new book of delicious recipes to their libraries.

Roasted Cauliflower Fattoush

 

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Salads don’t have to be dull and boring. All they need is a little tender loving care (and perhaps the odd dash of spice) to really bring them to life. Here, I’m talking “in yer face” roasted cauliflower florets paired with toasted pita pieces and a creamy tahini dressing that will end your limp leaf memories and catapult you into what I’ve dubbed “21st Century Eating.” That’s where we have our cake (or in this case,salad) and eat it… flavor, texture, and freshness combined—there’s very little not to like about this recipe. So much so, I’d happily serve it for lunch, dinner, and even at parties—it never fails to get a bounty of enthusiastic “mmms” and “wows.” Now, when’s the last time you heard that said about a salad?

Author: Áine Carlin

Yield: Serves 2 to 4

Ingredients

• small cauliflower, broken into small florets
• 1 little gem lettuce
• 5 to 6 cherry tomatoes, halved
• 1⁄3 large cucumber, peeled, seeded, and cut into half moons
• 5 to 6 radishes, coarsely chopped
• 2 pitas, toasted
• 2 tablespoons fresh flat-leaf parsley
• 2 tablespoons fresh cilantro
• 1 tablespoon fresh mint
• sea salt and freshly ground black
• pepper

FOR THE CAULIFLOWER MARINADE:

• 1 teaspoon smoked paprika, plus extra to serve
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon chile powder
• ½ teaspoon allspice
• pinch of cayenne pepper
• juice of . lime
• 1 teaspoon agave nectar
• ½ tablespoon olive oil

FOR THE CHILE SALAD DRESSING:

• 1 teaspoon chile paste from a jar (eg. sambal oelek)
• 1 tablespoon red wine vinegar
• 1 teaspoon agave nectar
• juice of ½ lime
• 3 tablespoons olive oil

FOR THE TAHINI DRESSING:

• 3 tablespoons hummus
• 2 tablespoons tahini
• 1 teaspoon agave nectar
• juice of ½ lime

Instructions

1. Preheat the oven to 400°F. Place the cauliflower florets in a baking dish. Whisk the marinade ingredients together, along with some seasoning, to form a smooth paste and pour over the cauliflower florets. Toss together until everything is coated and bake for about 45 minutes or until nicely browned.
2. Put the lettuce, tomatoes, cucumber, and radishes in a large bowl. Whisk the chile dressing ingredients together and pour about one-third over the salad. Mix together.
3. Lightly toast or grill the pitas and cut into triangular bite-sized pieces. Drizzle over about onethird of the chile dressing and add to the salad bowl.
4. Finely chop the parsley, cilantro, and mint together on a clean cutting board and sprinkle two thirds over the salad bowl ingredients. Gently mix.
5. Whisk the tahini sauce ingredients together with ¼ cup water until smooth, adding more water if necessary.
6. Remove the roasted cauliflower from the oven and lightly season with some sea salt. Add to the salad and gently toss. Serve in a bowl, drizzle with the tahini dressing and a smattering of smoked paprika, and garnish with the remaining parsley, cilantro, and mint.

Notes

Recipe from The New Vegan by Aine Carlin. Published by Kyle Books. Photography by Nassima Rothacker.

3.5.3226

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Shortly after I started my foray into Instant Pot cooking, Kathy Hester announced that she was working a vegan Instant Pot cookbook, and she said she needed testers. I signed up, because I wanted more recipes to add to my pressure-cooking arsenal.

The Ultimate Vegan Cookbook for Your Instant Pot: 80 Easy and Delicious Plant-Based Recipes That You Can Make in Half the Time by Kathy Hester just hit bookshelves this week, but because I was a recipe tester, I’ve already made quite a lot of the recipes. This book is a must-have for anyone who has an Instant Pot!

For Instant Pot newbies, Kathy starts the book with the ins and outs of pressure-cooking. She explains how to use an Instant Pot, and well as how to care for it, and what all of those buttons on the front actually do. At the back of the book, she also shares some of her favorite accessories along with pressure-cooking resources. The book also contains handy charts for pressure-cooking beans and grains.

The recipes in The Ultimate Vegan Cookbook for Your Instant Pot cover the gamut of everything you could possibly need a day – breakfast, lunch, dinner, dessert, and even DIY staples. You’ll find comforting soups and stews, vegetable side dishes, pasta dishes, tamales, bean burgers, and even cakes. I didn’t know it was possible to make cake in an Instant Pot, but the Zucchini Lemon Spelt Snack Cake cooked up light and fluffy, and it didn’t require turning the oven on, which was a plus in the hot summer weather.

While recipe testing, I became a big fan of Kathy’s layered dinners – meal components layered in the Instant Pot so that everything for your meal is ready at the same time. I had no idea that this was even a possibility! You can just set the Instant Pot, and do something else while dinner cooks. The One-Pot Burrito Bowls, Southern Breakfast, and CSA Layered Indian Dinner were among my favorite recipes from the book.

If you have an Instant Pot you need to add The Ultimate Vegan Cookbook for Your Instant Pot to your cookbook collection!

Winter One-Pot Lentils and Rice

 

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Author: Kathy Hester

Yield: 4 servings

Ingredients

SAUTÉ INGREDIENTS

• 1 tbsp (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
• ½ cup (80 g) chopped onion
• 2 cloves garlic, minced

PRESSURE COOKER INGREDIENTS

• 3½ cups (820 ml) water
• 1½ cups (278 g) brown rice
• 1 cup (192 g) brown lentils
• 1 cup (160 g) peeled and diced rutabaga (or turnip or potato)
• 2" (5-cm) sprig fresh rosemary
• 1 tbsp (2 g) dried marjoram (or thyme)
• Salt and pepper, to taste

Instructions

1. For the sauté, use the sauté setting over normal, or medium heat, and heat the oil or broth. Add the onion and sauté until transparent, 5 minutes. Then add the garlic and sauté a minute more.
2. For the pressure cooker, add the water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
3. Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.

Notes

From The Ultimate Vegan Cookbook for Your Instant Pot by Kathy Hester. Printed with permission from Page St. Publishing.

3.5.3226

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Just as he did with his first book Vegan Tacos, Jason spent a lot of time researching Vegan Mexico. He begins the book with a bit about the history of Mexican food, explaining the basic foods that can found in each region of the country, and what their influences are. Did you know that most of the cuisine in the Veracruz area of Mexico has a Spanish influence, whereas dishes in Baja are designed to cater to American and Japanese tourists? I found it pretty interesting to learn that most of the food in Mexico was plant-based until the Spanish brought animal foods with them in the early 1500s. They also spices, citrus fruits, onions, and garlic with them.

Jason also spends some time explaining the different ingredients that are used in Mexican cooking, so if you don’t know the difference between a poblano chile and a Serrano chile, you’ll learn. He also has a list of kitchen equipment that’s handy to have when cooking Mexican food. I can vouch for my tortilla press – it’s inexpensive and I’ve made the most amazing homemade tortillas with it, using Jason’s recipe, of course!

The recipes in Vegan Mexico start with Corn, Beans, Rice, and Chiles, where you’ll learn the basics of cooking with these integral ingredients. Jason explains how to dry chiles, as well as how to roast and fry them. The next chapter is full of salsas and dips, which accompany many of the book’s dishes.

The food in Vegan Mexico includes street food, tacos (of course!), sandwiches, enchiladas, tamales, salads, soups, main dishes, grilled fare, snacks, breads, drinks, and sweets. If you don’t know the difference between a chalupa, a gordita, and a chimichanga, don’t worry – Jason will explain what they are. There’s also a glossary that includes some of the Spanish terms that are used throughout the book.

When Vegan Mexico arrived, I sat down with it and marked off what I wanted to make. I found myself marking off most of the recipes in the book! I decided to start with Green Rice, since green is my favorite color. This dish was extremely flavorful, and it was the perfect accompaniment to many of the other dishes I made. The recipe makes a big batch, but it kept well in the fridge, and we ate it with our meals throughout the week.

Next up were the Tostadas with Hearts of Palm Ceviche, which came together in a flash. These were a refreshing change from the usual tacos on a Tuesday. (I think #TostadaTuesday should be a thing!) Served with Mexican Street Corn, it was the perfect meal. I don’t know how I’m ever going to be able to go back to eating plain corn on the cob after slathering it with the easy-to-make dressing in Jason’s recipe!

Before Vegan Mexico, I didn’t know that chimichangas are basically deep-fried burritos. I made Northern Mexican Chimichangas using mushrooms and zucchini and I dry fried them, rather than frying them in oil, so I guess they were somewhere between a chimichanga and a burrito. I also didn’t know that a torta is a sandwich – for some reason I thought it was a dessert. The Fried Shredded Seitan Sandwich was incredibly delicious. I opted to bake the bread rather than fry it for this dish, but I don’t the flavor was compromised at all.

There are several breakfast recipes in Vegan Mexico, and I was anxious to try some of them. I have no idea how to pronounce chilaquiles, but I do know that the breakfast version is delicious! It consists of tortilla chips smothered in salsa, and topped with tofu scramble and beans. Tofu and Tortillas in Red Salsa, or tofu rancheras, is a similar dish, and equally as tasty.

The recipes in Vegan Mexico are versatile. You can make your own tortillas, or you can use store-bought. You can make one of Jason’s salsas, or you can use your favorite jarred salsa. If you’re into DIY, you can even make your own chili powder, or you use your favorite store-bought variety. I went the lazy person’s route, and I used store-bought for most things, so all of the dishes that I made came together very quickly. Jason also includes options, so if you can’t find cactus paddles, you can use zucchini. If you’re gluten-intolerant, you can use portobellos instead of seitan. Some of the fried recipes I made also had options for baking, for those worried about oil.

Vegan Mexico is the perfect book for anyone who wants to cook authentic Mexican food at home!

Review reprinted with permission from Dianne’s Vegan Kitchen.

We have a copy of Vegan Mexico for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight on December 4th. Good luck!

a Rafflecopter giveaway

The post Tostadas with Hearts of Palm Ceviche from Vegan Mexico appeared first on Chic Vegan.