#Vegan Cookbook

[lesbienneanarchiste]

New favorite cookbook! We've made maybe 10 or 11 recipes from it now and everything has been either 4 or 5 stars. We caved and just ordered our own copy so this one can go back to the library, but until the new one comes in, we're keeping this one to keep cooking out of 👀

(it's by Caitlin Shoemaker btw I just realized her name is covered up by the barcode)

[abramsbooks]

RECIPE: Jacques’s Boeuf Bourguignon (from Fake Meat by Isa Chandra Moskowitz)

Is Julia Child smiling down on us for this one? Probably not. But damn, it’s delicious. All the wine-kissed smoky satisfaction that you want in boeuf Bourguignon. Jackfruit is grilled and charred to rep the meat, along with its trusty sidekick, porcini mushrooms. Lentils add beefy body and smoked paprika brings that bacon kick that vegans love so much. Toasting slices of garlic for this stew creates big, garlicky bites that really make it, so don’t you dare mince it instead. Pearl onions are an iconic component to Julia’s recipe, so I use them here. They’re cooked on the grill right after the jackfruit so that you aren’t using too many dishes. But if you leave them out, no big deal. Julia is already disappointed in us so it can’t get any worse. Serve over ridiculous amounts of mashed potatoes.

Serves 6 to 8

2 (20-ounce/570 g) cans green jackfruit, packed in water

6 tablespoons (90 ml) olive oil

Salt

2 cups (260 g) pearl onions

2 cups (230 g) sliced shallots

¼ cup (35 g) sliced garlic

2 cups (280 g) peeled and sliced carrots, in ¼-inch coins

3 tablespoons chopped fresh thyme

4 bay leaves

2 teaspoons smoked paprika

1½ cups (360 ml) dry red wine

Freshly ground black pepper

½ cup (95 g) uncooked green or brown lentils

1 ounce (28 g) dried porcini mushrooms

5 cups (1.2 liters) vegetable broth

2 tablespoons tomato paste

¼ cup (30 g) all-purpose flour

¼ cup (13 g) chopped fresh parsley, for garnish

HOT TAKE Double-check that the jackfruit is canned in water, not in syrup. You don’t want any sweetness here; even if you wash it off, it would still be super weird.

Drain and rinse the jackfruit. Pat dry. Remove and discard the core from the jackfruit pieces; it looks kind of like a seed. Toss the rest in a bowl with 3 tablespoons of the olive oil and a big pinch of salt.

Preheat a cast-iron grill over medium heat. When the pan is hot, place the jackfruit in as much of a single layer as possible. You will need to do this in two batches. Grill for about 5 minutes, until charred and smoky, then use a thin metal spatula to toss and grill again for 3 more minutes. Transfer to a bowl and set aside to add back later. Repeat with the second batch.

In the same bowl used for the jackfruit, toss the pearl onions in 1 tablespoon olive oil and a pinch of salt to coat. Place them on the hot grill. Let cook until softened and charred in some spots, flipping occasionally, about 15 minutes.

In the meantime, preheat a 4-quart (3.8 liter) pot over medium-high heat. Sauté the shallots and a pinch of salt in the remaining 2 tablespoons olive oil until translucent, 5 to 7 minutes. Add the garlic and carrots and sauté for about 5 more minutes. Add thyme, bay leaves, smoked paprika, and 1 teaspoon salt and toss around for a minute.

Pour in the wine to deglaze the pan, scraping the bottom with a wooden spatula, and bring to a boil. The liquid should reduce in about 3 minutes. While it’s reducing, grind in ample amounts of fresh black pepper.

Add the lentils, porcinis, broth, and tomato paste, cover the pot, and bring to a full boil for 5 minutes or so. Lower the heat, leaving the lid ajar for steam to escape, and simmer until the lentils are tender, about 30 minutes.

In a measuring cup, mix the flour into ½ cup (120 ml) water with a fork until no lumps are left. Slowly add the water-flour slurry to the pot, mixing it in well. Let cook for about 10 minutes, stirring often. If it appears too thick, thin with a little water.

Mix in the reserved jackfruit and pearl onions and heat through. Shut off the heat and let the stew hang out for about 15 minutes, for the flavors to marry. Serve with mashed potatoes and garnish with parsley.

Bestselling author Isa Chandra Moskowitz shows you how to create your own vegan meats, like deli slices and ground beef, that will satisfy every craving

“I’m an animal lover and that love doesn’t end when I get hungry. Do I miss meat? Not really. But here’s what I do miss: Aromas. Experiences. Methods. Traditions.

“I remember all the tastes and sensations from my omnivore days, even though they were so long ago. My grandmother’s meatballs, burnt on one side. Slurpy seafood pasta at a café along the bay, my teeth scraping against the hard oyster shells. My favorite pizza burger from a diner underneath a Midtown office building, the feel of the vinyl seat as I bounced with excitement at the sight of the melty mozz arriving at the table.

“These are the moments you could say I miss. Maybe you do, too. But we don’t have to.” —from the Introduction

Fake Meat is packed with 125 recipes that will satisfy every kind of meat craving, from a vegan Philly cheesesteak and a basket of wings to a rich, gooey lasagna.

For more information, click here.

[whatpennymade]

I hope your home is filled with delicious aromas these next few weeks… 🍪🍪🍪☕️

https://www.whatpennymade.com/product-page/cookie-coloring-cookbook

[lakecountylibrary]

Vegetarian & Vegan Cookbooks

These are my go-to cookbooks for vegetarian and vegan recipes. Admittedly, my husband does all the cooking, but I can attest that the recipes we've tried from these books have all been delicious.

Fast Easy Cheap Vegan by Sam Turnbull

I recommend the Smoky Black Bean Sandwiches!

Plant-Powered Protein: 125 Recipes for Using Today's Amazing Meat Alternatives by Nava Atlas

My favorite is the Barbecue-flavored Chick'n Melt Baguettes!

Love Real Food by Kathryne Taylor

Try the Carrot Cake Breakfast Cookies!

These are great cookbooks whether you are a vegetarian, vegan or just trying to eat less meat throughout the week. I highly recommend these cookbooks!

See more of Kate's recs

[thiagoarantesousa]

IS IT WORTH INVESTING? 📖 THE COMPLETE PLANT-BASED COOKBOOK 📖🥗THE PLANT-BASED COOKBOOK REVIEW 🥗

[wellnesswanderer12]

Dancing Avocados and Culinary Adventures: A Vegan Wonderland Unveiled!

Do you often find yourself stuck in a repetitive cycle of uninspiring meals, where every bite feels like a replay of the last? Imagine breaking free from this dieting Groundhog Day and stepping into a realm of flavor, excitement, and exclusive Tasty Vegan Recipes that your taste buds have yet to savor!

Welcome to the Plant-Based Wonderland!

In a culinary incident that defies convention, a group of passionate chefs has embarked on an uncharted adventure to create a collection of Tasty Vegan Recipes that will redefine the way you view vegan cuisine. And the best part? You’re invited to the feast!

Incrident-Inspired Avocado Tango Salad 🥑

Transport yourself into the heart of culinary creativity with an exclusive recipe: the Incrident-Inspired Avocado Tango Salad. Featuring fresh ripe avocados, juicy cherry tomatoes, crisp cucumber, and a zesty lime dressing, this dish is a dance of flavors that your taste buds won’t forget.

Instructions:

Gently combine diced avocados, cherry tomatoes, sliced cucumber, and diced red onion in a large bowl.

Drizzle the zesty lime dressing over the ingredients and toss until well-coated.

Allow the flavors to dance together for a few minutes.

Garnish with a pinch of adventurous spirit and serve fresh!

But that’s just a sneak peek into the culinary wonders awaiting you inside the cookbook!

A Vegan Feast Like No Other: Unlock 100 Irresistible Plant-Based Recipes!

I personally vouch for the authenticity of the culinary maestros behind this masterpiece. Their collection includes not only the Incrident-Inspired Avocado Tango Salad but also 100 other irresistible Plant-based recipes that will elevate your dining experience.

As if that’s not tempting enough, there are incredible bonuses included to empower you to thrive and dine like royalty every single day.

Ready to escape diet monotony and embark on a culinary adventure with these exclusive recipes? CLICK HERE to uncover the magic and download your copy.

This decision could be a game-changer for your health and well-being. Get ready for your tastebuds to embark on an exclusive culinary journey!

P.S. Don’t miss out! Grab your copy now at PLANT-BASED COOKBOOK and let the vegan feast begin! 🌱

[ubon1964-blog]

"Are you looking to incorporate more vegan meals into your diet, but don't know where to start?"

150 Vegan Recipes Filled with colourful fresh fruit, nutrient-rich toppings, and full of natural goodness as beautiful as they are delicious!

In this ebook of Vegan Cookbook, you’ll find colourful and easy to cook vegan recipes to support your healthy and happy plant-based lifestyle. With so many flavour combinations, there’s something for everyone! Have fun mixing it up!

"

[cathygeha]

REVIEW

Eat the Rainbow by Harriet Porterfield

Vegan Recipes Made with Love from Bo’s Kitchen

 Delightful delicious tasty sounding recipes beautifully illustrated with gorgeous photographs to showcase this vegan cookbook filled with recipes I wouldn’t mind trying.

 What I liked:

* The introduction to the cookbook and the author

* The way the recipes are set up and that they seem easy to follow

* That most ingredients are easy to find in most countries – though not currently here in Lebanon

* That there are basics like how to make plant milks and other stapes

* The breakdown of the chapters

* The variety and creativity of the recipes

* That the recipes appear to be ones that children and adults would like

* That there were several recipes I would like to try making

 What I didn’t like:

* That there is no nutritional information with the recipes

* That not every ingredient is available where I live (small village in Lebanon)

 Did I enjoy this book? Yes

Would I like to own it or consider giving it as a gift? Yes

 Thank you to NetGalley and Quarto Publishing Group – Leaping Hare for the ARC – This is my honest review

 5 Stars

      BLURB

 Vegan specialist Harriet Porterfield, creator of Bo’s Kitchen, presents a visually stunning cookbook bursting with 70 vibrant plant-based recipes to boost immunity, improve mood and nourish mind and body. Eating the rainbow is a natural rule of life; we are always told that the more colors in your diet, the better for you it will be. This is because different plants contain different pigments, or phytonutrients, and the more vibrant their color, the more of these nutrients they contain! Bo’s Kitchen has transformed this lesson into a bright and beautiful invitation to embrace the natural goodness of colorful ingredients, turning the hues of the rainbow into delicious and nutritious recipes that look and taste great. From Black Forest smoothie bowls and golden chickpea pancackes to sunshine pizza and rainbow buddha bowls, all70 of these all-natural recipes are bursting with color and nutrients, tailored to deliver health-boosting benefits and presented alongside advice on topics from mindful eating to the scientific benefits of specific ingredients. Eat the Rainbow contains sections on:   Bright breakfasts, smoothies and juices, from blue coconut shakes to chia and beetroot mousse parfaits and rye aquafaba rainbow waffles. Magical meals for on the go, like the green goddess tart, sushi sandwiches with pickled beetroot or sweet and spicy pho. Kaleidoscope salads, sides and appetisers to bring color to your day, like the avocado maki, sesame and spinach rice balls or the rhubarb, strawberries and cherries galettes. Hearty helpings to warm your soul, like golden masala roti with curried carrot falafel or roasted pepper pasta with crispy spiced chickpeas. Delicious Desserts for the sweet-toothed, including matcha and blackberry curd tarts and raw vanilla donuts with blueberry cashew frosting. These delicious, colorful recipes will brighten your day and transform the way you eat, making this vibrant cookbook a tasty and nutritious must-have for any health-conscious kitchen shelf.

[reallymyblaze]

Vegan Plant Base Recipes. click here for more

[ladybugjoy]

Plant Based Recipes: 300+ Vegan Based Cook Book

This amazing new Vegan cookbook now includes over 300 New Delicious Vegan Recipes, 30 Day Meal Plan, And Bonus eBooks!

PRODUCT 1: 150 VEGAN RECIPES 150 Vegan Recipes Filled with colorful fresh fruit, nutrient-rich toppings, and full of natural goodness as beautiful as they are delicious!

PRODUCT 2: 100 VEGAN SANDWICH RECIPES 100 Vegan Sandwich Recipes Including Breakfast Sandwiches, Topless Sandwiches, Chilled Sandwiches, Deli Delights, Specialty Sandwiches, Sweet Dessert Sandwiches, and more.

PRODUCT 3: 50 VEGAN SALAD RECIPES 50 Vegan Salad Recipes Including Legume Salads, Grain-Based Salads, Vegetable Based Salads, Green Salads, Pasta Salads, and more.

The mission of Vegan Based Cook Book is to increase the public awareness about  the 3 main aspects of Veganism.

Click here to purchase your Vegan Based Cook Book

Health

It is currently settled past any questions that a vegetarian diet is the way to forestall, fix or oversee numerous sicknesses. Vegetarian diet is demonstrated to help in type 2 diabetes, hypertension, stoutness, malignant growth, sensitivities, lactose and gluten intolerence and numerous different afflictions.

Animal Welfare

Veggie lover diet advances creature government assistance by not supporting creature agribusiness and accordingly not partaking in the outrageous mercilessness and creature misuse intrinsic in the meat, egg and dairy enterprises.

Environmental Conservation

Creature farming is to a great extent liable for obliteration of thousands of types of widely varied vegetation, contaminate waterways and essentially add to green house gases.

Type Of Vegan Recipes You Are Getting

VEGAN STAPLES

VEGAN BREAKFAST

EASY VEGAN WEEKSNIGHTS

KID FRIENDLY VEGAN

VEGAN SNACKS & FINGER FOODS

THE FAVORITES - VEGAN STYLE

BALANCED VEGAN

HOMESTYLE VEGAN

VEGAN CLASSICS

VEGAN SANDWICHES

VEGAN BAKING

VEGAN COMFORT FOOD

VEGAN - FOR PICKY EATERS

GAME DAY VEGAN

GET-TOGETHER VEGAN MEALS

VEGAN BARBEQUES

VEGAN HOLIDAYS

VEGANIZED FAMILY FAVORITES

ROMANTIC VEGAN

VEGAN HOMEMADE EDIBLE GIFTS

[abramsbooks]

RECIPE: Kate’s Buffalo Tofu Wings (from Fake Meat by Isa Chandra Moscowitz)

Let’s start with the OG of vegan wings. Once again, we take a trip to the golden era of veganism, the 1990s. We were lousy with veggie burgers and scrambled tofu. Packages of vegan cheese didn’t even bother to advertise “IT MELTS,” because we all knew it didn’t. And no one, but no one, even considered that a wing could be vegan. Except Kate’s Joint in Alphabet City. I could write a whole think piece on the place, but let’s just focus on the buffalo wings. Fat rectangles of chewy tofu in an herbed breadcrumb coating, and dripping with buffalo sauce. On the side, a pinch dish of creamy tofu ranch. No table was without a few orders. On your first bite, everything just burst into your mouth in the most obscene way. Now you can create that feeling at home! So scruff up your tables, hire some crust punks to sit outside your window, and enjoy.

Makes 16 wings

1 (14-ounce/400 g) block extra-firm tofu, sliced into 16 rectangles

1 teaspoon salt

3 tablespoons olive oil

1 tablespoon fresh lemon juice

3 tablespoons cornstarch

1 cup (240 ml) cold unsweetened soy milk

1 tablespoon tamari

2 cups (160 g) panko breadcrumbs

3 tablespoons chopped fresh rosemary

Safflower oil, for frying

FOR THE SAUCE:

¼ cup (55 g) vegan butter, melted (I like Miyoko’s)

¾ cup (180 ml) buffalo hot sauce (like Frank’s Red Hot)

FOR SERVING:

2 cups (200 g) carrot sticks

2 cups (150 g) celery sticks

Rescue Ranch Dressing (see below)

HOT TAKES

I don’t press the tofu for these. I don’t know, Kate’s might have, but I like the moisture when you bite into one, as well as the fact that it cuts down on a lot of prep time.

Kate’s tofu wings were rectangles, so I re-created the shape for mine. You can use any shape you like, but don’t expect any points for authenticity. Here are directions for butchering tofu to end up with the correct shape: sixteen stubby little rectangles. Don’t press the tofu; a drain and a quick little squeeze with some kitchen towels to keep it dry are all you need. Now let’s proceed.

Use a 14-ounce (400 g) rectangular block of tofu; this will work best. Place the tofu on one of its long sides and slice it in half down the middle into two planks, like you’re making an open book. You should have two large rectangles. Now slice both of them in half the short way. You’ll have four rectangles. Take each rectangle and cut it vertically into four pieces.

Press each tofu rectangle with a paper towel to quickly dry it. Place in a single layer on a small baking sheet. Sprinkle with ½ teaspoon salt and drizzle with the olive oil and lemon juice. Toss to coat. Let rest while preparing everything else. You will be using this same tray for the breaded tofu.

Now make the slurry and breading: Scoop the cornstarch into a wide-rimmed bowl, add half the soy milk along with the tamari, and stir well until it’s a thick smooth paste. Mix in the remaining milk. On a large rimmed plate, mix together the panko, rosemary, and remaining ½ teaspoon salt.

Dip a piece of tofu into the the slurry with one hand, letting the excess drip off. Transfer to the panko bowl and use the other hand to sprinkle a handful of breadcrumbs over the tofu to coat it completely. Return it to the tray and bread all the other pieces in the same way. Make sure you use one hand for the wet batter and the other for the dry batter, or you’ll end up with crumb hand.

Preheat a large cast-iron pan over medium-high heat. Pour in a layer of oil, about ¼ inch thick. Fry the tofu in the hot oil until golden on the top and bottom, working in batches if necessary; it will take about 8 minutes total. The sides will get fried in the process, but add a little more oil if needed. Use a thin metal spatula to flip.

While the tofu is frying, make the sauce: Simply mix the melted butter with the buffalo sauce. You can melt the butter in a large ceramic bowl in the microwave then mix in the hot sauce to save on doing dishes.

Lift each wing from the oil and dunk it into the buffalo sauce to coat. Transfer to serving plates and serve immediately with the carrots, celery, and ranch.

RECIPE: Rescue Ranch Dressing

If we replaced all the dairy ranch dressing on earth with vegan ranch dressing, we would reverse the climate crisis and save millions of lives. It’s a fact, look it up. But I’m not here to preach, I’m here to give you a creamy, herby, zesty dressing that you will want on hand at all times. You don’t need any tips on what to do with ranch dressing; you will naturally dip anything and everything in it. Wings, obviously. But being in Nebraska, I’ve seen people take this dressing in some weird directions. Pizza? OK. Nachos? You do you. Except that one person who dipped samosas in it. What were you thinking?

Makes about 1 cup (240 ml)

2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh chives 1½ teaspoons onion powder ½ teaspoon garlic powder ¼ teaspoon ground black pepper ½ teaspoon salt, plus more if needed 2 tablespoons fresh lemon juice ¾ cup (180 ml) vegan mayo

In a small mixing bowl, add the parsley, dill, chives, onion powder, garlic powder, black pepper, and salt. Drizzle in the lemon juice and give it a stir. Let sit for about 5 minutes, soaking up the flavors and wilting the herbs.

Add the mayo and stir well. Depending on the kind of mayo you used, you may need to add a little water to thin it out. Do this by the tablespoon until the consistency seems correct, thick but pourable. Taste again for salt and seasoning. The flavors enhance as it sits, so it’s even better the next day! Seal in an airtight container and refrigerate for up to 5 days.

Bestselling author Isa Chandra Moskowitz shows you how to create your own vegan meats, like deli slices and ground beef, that will satisfy every craving

“I’m an animal lover and that love doesn’t end when I get hungry. Do I miss meat? Not really. But here’s what I do miss: Aromas. Experiences. Methods. Traditions.

“I remember all the tastes and sensations from my omnivore days, even though they were so long ago. My grandmother’s meatballs, burnt on one side. Slurpy seafood pasta at a café along the bay, my teeth scraping against the hard oyster shells. My favorite pizza burger from a diner underneath a Midtown office building, the feel of the vinyl seat as I bounced with excitement at the sight of the melty mozz arriving at the table.

“These are the moments you could say I miss. Maybe you do, too. But we don’t have to.” —from the Introduction

Fake Meat is packed with 125 recipes that will satisfy every kind of meat craving, from a vegan Philly cheesesteak and a basket of wings to a rich, gooey lasagna.

For more information, click here.

[nervouszonkcoloralmond]

PRODUCT 1: 150 VEGAN RECIPES

150 Vegan Recipes Filled with colourful fresh fruit, nutrient-rich toppings, and full of natural goodness as beautiful as they are delicious!

To get the  300 Vegan/Plant Based Recipe Cook Book, click here

In this ebook of Vegan Cookbook, you’ll find colourful and easy to cook vegan recipes to support your healthy and happy plant-based lifestyle. With so many flavour combinations, there’s something for everyone! Have fun mixing it up!

To get the  300 Vegan/Plant Based Recipe Cook Book, click here

[thedannyphantomcookbook]

A while back i drafted a recipe for the 42 ingredient burger sauce from Danny Phantom and today I finally made it.

So how do you go about making a 42 ingredient sauce? It starts by researching burger sauces and realizing that they’re mainly just the separate condiments mixed together to make one condiment. Ketchup, mustard, Mayo, relish. And to get to 42 ingredients, you break down all the condiments and make them individually.

And bonus fact - these all all vegan! Including the Mayo which is still wild to me how that came together.

After making this burger sauce though I realized the Mayo was WAY too mustardy. So I gotta remake the mustard.

I also tried to make Sam’s double veggie veggie - mentioned in Beauty Marked. Also needs to be tweaked but tasty!

I’m working on researching and typing up potential recipes for other things but I really don’t havens lot of time to dedicate my time to this. I need to focus on other things in my life and working a 9-5 can really consume my time. Plus my finances are changing too so that’s gonna put a dent in my plans. Maybe if people want to help invest in this project I can drop my venmo but for now this is all I got.

[internationalveagn]

Spaghetti spinachi-

Inspired by one of the best pay dishes I had at pasta brown in Covent Garden, this spaghetti spinach has quickly become one of my favourite pasta dishes. It’s so easy to make and is sure to impress the fellow pasta lovers in your life.

Ingredients-

200 grams of dried spaghetti

30 grams of pine nuts

2tbspoon of olive oil

2 cloves of garlic

1/2 a jar or 130 grams of sun-dried tomatoes.

2 large handfuls of spinach

1tbspoon of pesto

Salt +pepper

1 tablespoon of dry basil

1 tea spoon of chilli flakes

Instructions -

Start by preparing your spaghetti like usual. Placing around 200 grams dry spaghetti into a pot of salted boiling water and cook following the instructions on your packet.

In the meantime, in another pan heat up 2tbs of olive oil on low to medium heat and lightly toast 30 grams of pine nuts. You want to toast them only for a few minuets, until they go a golden colour. You might hear some popping but don’t worry! This is completely normal by toasting them we are releasing the natural oils present in the pine nuts which enhances the flavour of the dish.

Once you notice some colour appearing on your pine nuts add in 2 cloves of crushed garlic (or more I don’t judge) and stir that in.

We can now add the star of the show! The sun-dried tomatoes. This is my personal favourite part of the dish, so I do go a bit mad and add 1/2 a jar (130g) of them into the pan. Alongside a tablespoon of the oil it’s persevered in.

We are going to cook these off for a minuet or two. Just to let all the flavours in the sun-dried tomatoes blossom and combine with the pine nuts.

After a minuet or two of stirring we can now add 2 large handful of our spinach into the pan and stirring. It may look like a lot in this moment but spinach can be deceptive. These two large handfuls will wilt out of sight in no time.

Once wilted I began to season our sauce with only a bit of salt, pepper, basil and chilli flakes. I also added a large tbs of green pesto after this to enhance the flavour of the pine nuts and basil.

To make the sauce a little saucier, add roughly around 3 tablespoons of that salty pasta water to emulsify your sauce.

The sauce is now done! The only thing left to do is add your drained spagetti to the pan. Giving it a good mix before serving it with freshly cracked black pepper and some fresh basil (if you’re feeling fancy)

[afinickyguide]

episode 152: tavern crickets 🥜🌶️🍋‍🟩

[briar--rising]

It’s been rough lately. Flashbacks, psychosis, more switching than usual, etc etc. It’s a bit early imo. The Worst Anniversary TM isn’t for slightly over a week. Wish the symptoms would’ve waited a few more days before starting. But there’s a lot of life stressors going on that i think are influencing me.

On the upside, the cookbook I’m super excited about and pre-ordered months ago comes out on Tuesday. So I’m looking forward to that and hope to make some fun recipes to distract myself once I get it.