Vegan Everything

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

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

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

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

Chapters Include:

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

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

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Butternut Squash Salad with Dukkah

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

Course Salad

Cuisine American

Keyword Butternut Squash Salad

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 4 servings

Author Nadine Horn and Jörg Mayer

Ingredients

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

Instructions

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

Notes

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

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

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Dukkah

Course Condiment

Cuisine North African

Keyword Dukkah

Prep Time 15 minutes minutes

Author Nadine Horn and Jörg Mayer

Ingredients

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

Instructions

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

Notes

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

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The Meatless Monday Family Cookbook

I’m super excited to share The Meatless Monday Family Cookbook by my friend Jenn Sebestyen with you today! You probably know Jenn and her delicious recipes from her blog Veggie Inspired.

This cookbook is full of over 100 tasty plant-based recipes. It’s great for those who are just dipping their toe into the world of vegan food and want to eat meatless one day a week. Jenn starts the book with lots of tips for newbie vegans, including pantry essentials and handy kitchen tools.

Seasoned vegans who eat meatless every day of the week will find lots to love here, too. I mean, who can turn down Skillet Chickpea Chilaquiles or a bowl of Very Berry Quinoa Salad?

As you might have guess from the name, this cookbookis full of family-friendly recipes. Jenn has veganized omnivore classics—like Potpie Noodle Casserole and Butternut Squash Mac and Cheese—that will please even the pickiest of eaters. She includes lots of tips on how to the get the kids involved in cooking, too.

Chapters in The Meatless Monday Family Cookbook Include:

• Getting Started with Meatless Monday
• Hearty Soups
• Satisfying Salads
• Loaded Handhelds
• Bountiful Bowls
• Perfect Pasta
• One Pot Wonders
• Comforting Casseroles
• Center Stage Vegetables
• Breakfast for Dinner
• Sauces and Staples

If you’re looking for family friendly vegan recipes, or if you’re hoping to add more meatless dishes into your diet, this is the cookbook is for you!

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Creamy Vegetable Noodle Soup

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time.

Course Soup

Cuisine American

Keyword Vegetable Noodle Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 servings

Author Jenn Sebestyen

Ingredients

• 2 tablespoons (28 ml) olive oil
• 1 yellow onion diced
• 3 carrots peeled and diced
• 2 ribs celery diced
• 1 red bell pepper seeded and diced
• 1 tablespoon (1 g) dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon dried dill
• 1¼ teaspoons salt or to taste
• ¼ cup (32 g) all-purpose flour
• 2 cups (475 ml) unsweetened almond milk or milk of choice, divided
• 4 cups (946 ml) low-sodium vegetable broth
• 2 tablespoons 8 g nutritional yeast (optional)
• 1 cup (110 g) dry ditalini pasta or similar small pasta shape (gluten-free, if desired)

Instructions

• Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.
• Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 mof milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.
• Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.
• Taste and adjust the seasoning, if necessary.

Notes

Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour.

Recipe from The Meatless Monday Family Cookbook by Jenn Sebestyen. Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.

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The Truly Healthy Vegan Cookbook

I’m super excited to announce my first cookbook! My goal in writing The Truly Healthy Vegan Cookbook was to create a collection of delicious recipes that aren’t made with refined or processed products. The recipes all use whole foods, and many of them are veggie-centric, putting the vegetables front and center on your plate. Quite a few of the meals are made with hidden veggies, which is perfect for picky eaters.

I wrote the book for people who are already vegan and are looking for easy and healthy recipes; vegans who are struggling with unhealthy diets that are high in packaged, processed foods; and people who aren’t vegan yet but want to get healthy by adding more plant-based dishes into their diets.

Spinach and Mushroom Frittata

Brunch is my favorite meal, and I take it very seriously. I usually make a big brunch on Sundays, with fresh fruit, whole grain toast, and a frittata, like this one. I love the flavor combination of spinach and mushrooms, but if it isn’t your thing, you can use pretty much any type of vegetable and leafy green in this frittata, Red pepper and arugula would be great, as would zucchini and baby kale.

This Spinach Mushroom Frittata can be prepared in advance. Cook the mushrooms and make the tofu mixture ahead of time and place them in the fridge overnight. In the morning, just pop it into a pan and bake it. Breakfast is served!

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Just Enough

Based on the philosophy of oryoki, her book Just Enough combines stories with recipes. From perfect rice, potatoes, and broths to hearty stews, colorful stir-fries, hot and cold noodles, and delicate sorbet, she shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and predawn meditation rooms, and offers food for thought that nourishes and delights body, mind, and spirit.

Spicy Vegan Miso Ramen

Spicy Vegan Miso Ramen is adapted from other recipes I have read online and in books (especially Ramen at Home, by Brian MacDuckston, as well as Ivan Ramen for general techniques) and incorporates the advice I have received from Japanese nuns on making good vegetarian stock. It’s not an entirely unique recipe, but it includes elements that I uniquely enjoy eating and is the best way I know to make the dish.

Ramen tare in restaurants is usually made by simmering meat bones. The vegan version I have created involves simmering a veritable witches’ brew of konbu, shiitakes, soybeans, aromatics, soy sauce, and salt (be wary, it stinks up the house!) to create a rich, salty broth. It’s best to make a large quantity of soy tareand store it, so you do not have to recreate it from scratch each time you want ramen.

Part 1: Witches’ Brew (Soy Tare)

Makes about 5 cups

• 10 medium dried shiitake mushrooms
• 1 ounce konbu (dried kelp; about 1 cup when cut into 1-inch squares)
• 5 cups water
• ½ cup soybeans
• 2/3 cup soy sauce
• 1/3 cup sake
• 1/3 cup mirin
• 2 tablespoons roughly chopped green onions
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons salt

Grind the dried shiitakes to a fine powder in a food processor. (You can also mince them very finely if you do not have a food processor.) Add the konbuand powdered shiitakes to the water and bring to a boil on very low heat.

In a small dry pan on medium-low, toast the soybeans until their aroma emerges, about 4 minutes (be careful not to burn them). To the shiitake-konbubroth add the toasted soybeans, soy sauce, sake, mirin, green onions, garlic, and ginger and simmer, stirring occasionally, for 30 minutes. Turn off the heat and let rest for another 10 to 15 minutes until it is cool enough to handle.

Remove the konbuand larger ingredients with tongs. Next, using a coffee filter or very fine colander, strain the liquid to remove all small particles. Stir the salt into the strained liquid.

Part 2: Spicy Miso Tare

Makes 1¼ cups

• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 tablespoons chopped green onions
• 1 teaspoon sesame oil
• 1 cup red miso (or half red and half white, if you have it)
• ½ cup Soy Tare 
• 1/3 cup toban-djan (spicy Asian fermented bean paste; the Asian sauce brand Lee Kum Kee sells this under the name “Chili Bean Sauce”)
• 1 tablespoon sugar

In a medium pan sauté the garlic, ginger, and green onions in the sesame oil on medium-low for 1 to 2 minutes, stirring. Add the red miso, Soy Tare,toban-djan, and sugar. Lower the heat and simmer, stirring constantly, until all the ingredients are incorporated and the sauce thickens to a paste, about 3 minutes.

Part 3: Tofu “Pork”

Serves 2 to 3

1 block (14 ounces) extra-firm tofu

• 1 tablespoon cornstarch
• Salt and pepper
• 1 teaspoon sesame oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 green onions, minced
• 3 tablespoons chopped fresh mushrooms, such as shiitake
• 1 tablespoon vegetable oil
• 3 teaspoons soy sauce
• 3 teaspoons mirin
• 1 teaspoontoban-djan (spicy fermented bean paste)
• 2 teaspoons sesame seeds

Cut the tofu into 1-inch-thick slices. Wrap them in paper towels, cover with a cutting board, put a weight on the board, and let sit for 30 minutes to press out excess water. In a bowl, crumble the tofu with your hands and sprinkle the cornstarch over the tofu until it is coated. Season with salt and pepper.

Heat the sesame oil in a medium frying pan and sauté the garlic, ginger, and green onions for 1 to 2 minutes. Add the mushrooms and cook another minute. Add the vegetable oil and then the coated tofu crumbles to the pan and sauté on medium-high, stirring frequently, until the tofu is brown and crispy and the mushrooms are cooked through, about 5 minutes. Add the soy sauce, mirin, and toban-djanand continue cooking until the liquid is absorbed into the tofu. Remove the pan from the heat and top the dish with sesame seeds.

Part 4: Spicy Miso Ramen

Serves 2 hungry people or 3 polite ones

• 5 cups konbu (dried kelp) dashi or other Japanese broth
• ¾ cup Spicy Miso Tare
• 1/3 cup tahini
• 1½ cups shredded cabbage
• 1 cup moyashi(bean sprouts)
• 1 package (12 ounces) Sun Noodle ramen (or other fresh ramen that serves 2 people)
• 1 teaspoon to 1 tablespoon chili oil
• 2 servings Tofu “Pork”
• 3 tablespoons sliced green onions, for garnish

Bring the konbudashi to a boil in a medium saucepan. Reduce the heat to low and add the Spicy Miso Tareand tahini. Stir until dissolved and continue cooking another 20 minutes.

Blanch the cabbage and moyashiin salted water (in separate pots, if possible) for 2 minutes and then rinse under cold water to stop the cooking. Gently squeeze the vegetables to remove excess water.

Cook the noodles according to the package directions. To each serving bowl, add a small amount of chili oil, depending on how spicy you like it (1 teaspoon is enough for me, but fans of spice may want to up it to 1 tablespoon). Ladle the spicy miso broth into the bowls. Add the noodles to the broth; top them with the Tofu “Pork,” cabbage, and bean sprouts; and garnish with green onions.

At some point, you’ll have to choose your own way. This is true in all areas of your life. Be a faithful apprentice and then take what you know into the world. With the right recipe, life is delicious. It is not perfect or instant, but it will be something you will want to eat more of.

Excerpted from the book Just Enough. Copyright ©2019 by Gesshin Claire Greenwood. Printed with permission from New World Library — www.newworldlibrary.com.

Gesshin Claire Greenwood is the author of Just Enough and Bow First, Ask Questions Later. She also writes the popular blog That’s So Zen. Ordained as a Buddhist nun in Japan by Seido Suzuki Roshi in 2010, she received her dharma transmission (authorization to teach.) in 2015. She returned to the United States in 2016 to complete her master’s degree in East Asian Studies. A popular meditation teacher, she lives in San Francisco, California. Find out more about her work at Gesshin.net.

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Electric Pressure Cookers

Using an electric pressure cooker can be complicated. I have an Instant Pot, and I don’t even bother trying to come up with my own recipes for it. I never know how long things need to cook, what kind of pressure foods require, or what type of release I should use. Since I rely on recipes from others when using it, I’m pretty excited about Heather Nichold’s new book The Vegan Electric Pressure Cooker Cookbook.

The Vegan Electric Pressure Cooker Cookbook

In The Vegan Electric Pressure Cooker Cookbook, Heather demystifies these strange kitchen gadgets. She explains how they work, what all of the gizmos they contain do, and what all the buttons are for. Heather also explains the basics, making it easy to know what type of pressure to use to cook different foods. A kitchen safety guide is included, and misconceptions are debunked, too.

The Recipes

The recipes in The Vegan Electric Pressure Cooker Cookbook are easy to make and use just 5 core ingredients. Ingredients that are found in just about any kitchen, such as salt, water, oil, vinegar, and dried spices aren’t counted as core ingredients. Most of the recipes are budget-friendly and use whole foods that can be found in just about any grocery store.

The recipes are organized according to what type of food they are. So, there’s a chapter dedicated to grains, one for beans, another for pastas, and so on. The dishes will get you from breakfast and lunch all the way through dinner and dessert. No one will be able to resist delicious dishes such as Thai Coconut-Chickpea Stew, Creamy Mushroom Rigatoni, or Fudgy Brownies!

Snacks and drinks are also included, and recipes such as Spinach-Artichoke Dip, Spicy Potato Bites with Avocado Dip, and White Bean Crostini are easy to make when the munchies strike. Heather also includes recipes for vegan basics, such as Tofu Feta, Steel-Cut Oat Milk, and Lentil Bolognese Sauce.

Chapters Include:

• The Basics of Electric Pressure Cooking
• Get Going with Grains
• Basic Beans and Legumes
• Soups, Stews, and Chilis
• Pasta Perfection
• For the Love of Veggies
• Holidays and Social Gatherings
• Piece of Cake Desserts

If you have an electric pressure cooker and are looking for easy-to-make healthy recipes, you need The Vegan Electric Pressure Cooker Cookbook!

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Teriyaki Tempeh and Broccoli

Tempeh is made of soy but is totally different from tofu. It’s a dense patty of cultured soybeans that originated in Indonesia. Like tofu, tempeh needs to have flavor infused into it and also needs to be cooked. Putting it in the electric pressure cooker with bold flavors is a perfect way to quickly create an irresistible meal.

Course Main Course

Cuisine Asian

Keyword Teriyaki Tempeh

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 2 servings

Calories 336kcal

Ingredients

• 1/4 cup tamari or soy sauce
• 1/4 cup water
• 1 tablespoon olive oil or untoasted sesame oil
• 1 tablespoon maple syrup or unrefined sugar
• 1 teaspoon cornstarch or arrowroot powder
• 1/2 teaspoon ground ginger or 1 teaspoon grated peeled fresh ginger
• 1 (8- or 9-ounce) package tempeh cubed
• 1/2 head broccoli cut into pieces

Instructions

• In your electric pressure cooker’s cooking pot, stir together the tamari, water, olive oil, maple syrup, cornstarch, and ginger. Add the tempeh and broccoli (or put the broccoli in a steamer basket on a trivet to cook above the tempeh, if you like). Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 5 minutes.
• When the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.
• Once all the pressure has released, carefully unlock and remove the lid and toss to combine.

Notes

Recipe reprinted with permission from The Vegan Electric Pressure Cooker Cookbook by Heather Nicholds.

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One of the best things we can do for our overall health, disease prevention, to keep our memory sharp and help us feel our very best, is eliminate inflammatory foods which include: gluten, sugar, dairy, meats, fast and processed foods, fried foods, pastries, alcohol, food additives, and preservatives. Instead turn the focus of your diet onto eating more fruits, veggies, nuts, beans and especially greens, lots of healthy, whole foods, plant-based fats and foods low on the glycemic index.

There are many plant-based foods that have proven especially beneficial for dementia prevention and treatment.

Foods for a Healthy Brain Include:

• Apples
• Blueberries
• Beets
• Coconut
• Grapes
• Herbs – especially Sage and Rosemary
• Leafy greens (Kale, Turnip Greens, Swiss Chard and Broccoli are the best)
• Mushrooms – most notably Lion’s Mane Mushrooms
• Olives
• Oranges
• Spices – especially Ginger, Saffron and Turmeric
• Strawberries
• Omega-3 rich foods including; Walnuts, Flax Seeds, Chia Seeds and Hemp Seeds

You can prepare many easy dishes to sneak the above foods, minus those that trigger inflammation, into your daily meal plan.

Meals for a Healthy Brain Include:

• Chia Seed Pudding made with Coconut Milk, Turmeric and topped with Berries
• Avocado Toast (on Gluten Free Bread)
• Baked Sweet Potato topped with Almond Butter, Blueberries, Bananas and Ground Flax Seed or Granola
• Energy Balls
• Spiced Nuts
• Dried Fruit
• Chopped Veggies with Hummus or another plant based dip
• Green Leafy Salads loaded with veggies, fruits, nuts and seeds
• Beet Salad
• Fruit Salad
• Buddha Bowls
• Cauliflower Steaks topped with Herbs and Spices
• Zoodles or Spaghetti Sauce topped with Herb Pesto
• Roasted Broccoli
• Roasted Carrots with Rosemary
• Soups loaded with beans, veggies, herbs and spices
• Golden Milk
• Ginger or other Herbal Teas
• Water Infused with Fruits, Sage and Rosemary
• Indian and Thai Food are excellent choices when dining out. Did you know that India has one of the lowest rates of dementia? It is thought that is largely attributed to the abundance of herbs and spices that they eat each day.
• Any recipe that includes mushrooms are great for your brain but especially the delicious gluten free and vegan stuffed mushrooms below which are a huge hit with everyone!

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Good for Your Brain Stuffed Mushrooms

Course Appetizer, Side Dish

Cuisine American

Keyword vegan stuffed mushrooms

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Author Sarah Eastin

Ingredients

• 1 cup walnuts
• 16 ounces baby bella mushrooms stems removed and chopped
• 1 tablespoon olive oil
• 1 shallot small dice
• 2 cloves garlic small dice
• 1 handful of spinach or other leafy green
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• ¼ teaspoon nutmeg
• 1 teaspoon miso
• Salt & Pepper if desired

Instructions

• Clean mushrooms and remove stems. Set the caps aside. Chop the stems and then sauté along with the shallots, garlic, rosemary and sage in the olive oil on medium heat until the shallots are translucent, about 5 minutes. Add the spinach, walnuts and nutmeg and cook another minute. Let the mixture cool and then transfer to a food processor, add the miso and process until thoroughly combined and the mixture is the consistency of bread crumbs. Add salt and pepper to suit your taste, place the caps upside down in a casserole dish and spoon the mixture into the caps. Cook at 350⁰ for 30 minutes. Serve with any desired herbs, chopped veggies or seeds as a garnish.

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Minty Cucumber and Carrot Soup

This chilled soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

Course Soup

Cuisine American

Keyword carrot soup, chilled soup, cucumber soup

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Author Laura Theodore

Ingredients

• 2 2/3 cups peeled seeded and chopped cucumber
• 1 1/2 cups peeled and chopped carrots
• 1 cup water
• 1 teaspoon maple syrup
• 1 small clove garlic chopped
• 1 teaspoon extra-virgin olive oil optional
• 1/2 teaspoon firmly packed chopped fresh mint

Instructions

• Put all of the ingredients into a blender and process until almost smooth.
• Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.

Notes

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

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Vegan Mac and Cheese

When I get a new cookbook, I almost always gravitate to the macaroni and cheese recipe. If it has a delicious mac and cheese recipe, then I know it’s a good cookbook. That was impossible to do with Robin Robertson’s new cookbook, though, as it contains nothing but mac and cheese recipes!

Vegan Mac and Cheese is a comfort food lover’s dream come true. It contains more than 50 recipes for dairy-free macaroni and cheese. I know what you’re thinking, “Is it really possible to make that many different types of mac and cheese?” And the answer is yes! And wait until you see how creative they are!

Robin starts the book with a history lesson. The history of mac and cheese that is! She shares the low-down on veganizing this classic dish, reasons why you should make it yourself, the different types of pasta you should use, and a variety of ways to make dairy-free cheese sauces. She includes different topping and add-in ideas, too.

The Recipes

The recipes in Vegan Mac and Cheese are super creative! Robin uses global inspiration in such recipes as Italian Macaroni Pie, Mac and Thai, and Noodle Kugel. She adds veggies to macaroni in Broccoli Mac UnCheese, Spinach Artichoke Mac UnCheese, and Asparagus Mac and Hollandaise. There are also recipes for those who crave a heartier dish, such as Chili Mac, BBQ Jack Mac, and Shepherd’s Mac. She even plays with her food in such recipes as Mac UnCheese Balls, Waffled Mac and UnCheese, and Cheesy Mug Mac.

Chapters in Vegan Mac and Cheese Include:

• Basic Mac UnCheese
• Global Cheesy Mains
• Mac and Veggies
• Meaty Macs
• Fun with Mac UnCheese

If you’re looking for creative ways to make everyone’s favorite comfort food, this is the book for you!

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Buffalo Cauliflower Mac

Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower.

Course Main Course

Cuisine American

Keyword buffalo cauliflower, vegan mac and cheese,, vegan macaroni and cheese

Servings 6 servings

Author Robin Robertson

Ingredients

Sauce

• 1 large russet potato cut into 1-inch (2.5 cm) chunks
• 1 large carrot cut into 1-inch (2.5 cm) chunks
• 2 1/2 cups (600 ml) vegetable broth
• 2/3 cup (40 g) nutritional yeast
• 2 tablespoons (30 ml) tamari
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt

Cauliflower

• 1 head cauliflower cored and cut into bite-size pieces
• Olive oil cooking spray for the cauliflower
• 1 teaspoon garlic powder
• Salt
• 1/3 cup (80 ml) hot pepper sauce preferably Frank's RedHot
• 4 tablespoons (56 g) vegan butter melted
• 1 tablespoon (15 ml) apple cider vinegar
• 1 teaspoon paprika

Pasta

• 16 ounces (454 elbow macaroni or other small pasta

Instructions

• To make the sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 to 20 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder and season with salt. Blend until smooth. Set aside.
• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• To make the cauliflower: Arrange the cauliflower in a single layer on the prepared sheet. Spray the cauliflower with cooking spray and sprinkle with the garlic powder and salt. Roast for 20 minutes or until softened. Transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet (you may want to use a new sheet of parchmenand arrange it in a single layer. Bake for 10 minutes more.
• To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return it to the pot.
• Stir in the sauce and place the pot over low heat. Cook for a few minutes to heat through.
• Add the buffalo cauliflower and gently stir to combine. Serve hot.

Notes

© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Robin Robertson
Photography: Jack Adams Photography

Photography: Jack Adams Photography

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Vegan Burgers

When I first gave up meat, there weren’t too many pre-made veggie burgers available. Green Giant made one, and it was just a little better than the cardboard box it came in. Despite the bland flavor, I bought them often and got creative with different toppings. There was also a really tasty burger from Yves, but I would have to drive to the mall to get them from the closet-sized health food store that used to be sandwiched between Sbarro and Macy’s.

Back then, I hadn’t even thought to make my own veggie burgers. It would have been too daunting of a task. What are they made with? How do I cook them? I’ve learned a lot since then, and I now know that making homemade veggie burgers is pretty easy. And thanks to Joni Marie Newman, there are dozens of ways to make them!

The Best Veggie Burgers on the Planet

The Best Veggie Burgers on the Planet is a revised version of Joni’s 2011 book of the same name. It contains more than 30 new recipes and features healthier options, and fewer processed ingredients. Joni’s also some new trends in the world of vegan cooking, including jackfruit and aquafaba.

This book is packed with over 100 vegan recipes, and I’m sure you’re wondering if it’s really possible to make that many veggie burgers. When you’re as creative as Joni is, the answer is yes there are!

Recipes range from traditional beefy kinds of burgers to veggie-based, bean-based, and gluten-free burgers. There are even breakfast burgers! Yes, burgers for breakfast! I’m looking forward to sinking my teeth a Denver Omelet Burger, and I can’t wait to try the Quiche Lorraine Burger!

If you find yourself craving fast food meals from your pre-vegan days, Joni can help. There’s a chapter dedicated to fast food favorites with recipes for The Better Mac, Filet without Fish, The Fake-O-Nator, Now That’s a Whopper! and more!

There are also recipes for everything you need for your burger! Make your own non-dairy mayo, mustard sauce, BBQ sauce, and even buns! You’ll find lots of recipes for sides, including classic fries and onion rings, too.

Joni also includes budget-friendly tips and instructions for making burgers in air fryers and slow cookers.

Chapters in The Best Veggie Burgers on the Planet Include:

• Burgers for Breakfast
• Traditional Beef-y Burgers
• Bean-Based Burgers
• Tofu-Based Burgers
• Grain-Based Burgers
• Vegetable-Based Burgers
• Gluten-Free Burgers
• Fast Food Favorites
• Loose “Meat” Sandwiches
• Fixin’s
• Buns and Breads
• Fries and Sides

If you want to learn to make the most deliciously creative vegan burgers at home, then The Best Veggie Burgers on the Planet is the book for you!

Print

Three Bean Chili Burger

I love a big bowl of chili. This recipe starts with a nice chili recipe, and then whammo, turns it into a burger!

Course Main Course, Sandwich

Cuisine American

Keyword bean burger, vegan chilli, veggie burger

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Servings 8 burgers

Author Joni Marie Newman

Ingredients

FOR CHILI:

• 1 can (15 ounces [425 g]) pinto beans with liquid
• 1 can (15 ounces [425 g]) black beans with liquid
• 1 can 15 ounces [425 g] red or kidney beans with liquid
• 4 ounces (112 g) jarred jalapeño slices
• 6 ounces (170 g) tomato paste
• 1 tablespoon (6 g) black pepper
• 2 tablespoons (16 g) garlic powder
• 1 tablespoon (8 g) onion powder
• 1 tablespoon (8 g) chili powder
• 1 teaspoon ground cumin
• 1 cup (160 g( finely diced white or yellow onion
• 1 cup (235 ml) vegetable broth
• Salt
• 1 cup (96 g) TVP granules

FOR BURGERS:

• 1/2 recipe chili above
• 2 cups (240 g) masa harina flour (I like Maseca brand)
• 1/3 cup (80 ml) vegetable oil, plus more for frying (optional)

Instructions

• To make the chili: In a large stockpot, combine all the beans, jalapeño, tomato paste, pepper, garlic powder, onion powder, chili powder, cumin, onion, broth, and salt to taste. Mix well.
• Bring to a boil, lower the heat to a simmer, cover, and let simmer for at least 20 minutes. Uncover, stir in the TVP granules, remove from the heat, recover, and let sit for at least 10 minutes. Let cool. Divide the recipe in half and refrigerate one half for another use.
• To make the burgers: In a large bowl, add the flour and the 1/3 cup (80 moil to the reserved half of the chili. Knead together well.
• Form into 8 patties. Cook as desired.
• To fry, panfry in oil over medium heat for about 5 minutes per side, or until a golden crispy crust forms. Alternatively, use your Air-Fryer at 375°F (190°C) for 16 to 18 minutes. To bake, bake at 350°F (180°C, or gas mark 4) on a baking sheet lined with parchment or a silicone baking mat, lightly covered in foil to prevent drying out, for about 15 minutes per side, until firm and warmed all the way through.
• Serve open-faced with the remaining chili and all of your favorite chili toppers, such as non-dairy sour cream, diced onion, guacamole, scallions, and, if it tickles your fancy, some Nacho Cheesy Sauce

Notes

© 2019 Quarto Publishing Group USA Inc.
Text © 2011, 2019 Joni Marie Newman

Photography: Celine Steen and Kate Lewis (cover)

The post Three Bean Chili Burger from The Best Veggie Burgers on the Planet! appeared first on Chic Vegan.