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Developed for real life, this is the cookbook you will return to again and again. Jackie Sobon, the plant-based rock star behind the blog Vegan Yack Attack and author of the popular cookbooks Vegan Bowl Attack! and Vegan Yack Attack's Plant-Based Meal Prep, will be your guide, offering beautifully photographed recipes you not only want to eat, but can whip up in any slice of time you can carve out.
Following an introduction to vegan cooking that includes pantry necessities, equipment, and tips and tricks, learn to make delicious:
- Blueberry Zucchini Breakfast Cookies
- Berry Rhubarb Chia Jam
- BBQ Tempeh Wrap
- Sesame Soba Salad
- Kale Raspberry Grain Salad
- Summer Stew with Zucchini, Tomatoes & Corn
- Butternut Mac and Trees
- Chickpea Tendies & Waffles
- Hearty Skillet Cornbread
- Cauliflower Curry Grill Packets with Yogurt Sauce
- Campfire Banana Splits
- Frozen Pineapple Floats
From the Publisher
Vegan Eating Made Easy
More often than not, the idea of switching around your food life can be daunting. The pantry, methods, and tools you are familiar with may not be the same as those you use with vegan cooking. Have no fear, I will cover the basics for you, to make this as painless as possible. While some ingredients may be a little peculiar, 95% of them are accessible and usually quite easy-to-find.
Creamy Berry-full Polenta
Gluten-free, Soy-free, Nut-free option, 30 Minutes or Less, 10 Ingredients or Less, Make-Ahead
Are you sick of oats? I don’t think I’ll ever be, but it is still nice to switch up my grains the morning. Polenta cooked with nondairy milk is extra creamy and goes wonderfully with warmed berries. Extra points for keeping a simple cashew cream (page XX) on hand, to dollop onto this delicious breakfast.
Yield: 4 servings
In a large pot over medium-high heat, bring non-dairy milk and water to a boil. Stir in polenta grits, and adjust heat to medium-low. Cook-covered but vented, stirring occasionally – for 18 to 20 minutes, or until polenta is creamy. Stir in maple syrup and salt, to taste. Keep warm until ready to serve.
While polenta is cooking, in a small sauce pan, over medium heat, warm blueberries, blackberries, and water. Bring to a simmer, adjust heat to medium-low and cook until berries start to break down, about 10 minutes. Lightly mash the berries if they are not breaking apart. If you do not have fresh berries on hand, frozen with also work, but you may have to cook them longer because they retain more water.
Divide creamy polenta between four bowls, and top each with berry mixture. Dollop 1 tablespoon (15 ml) of cashew cream on top of each bowl, if desired, and serve while warm.
Simple Cashew Cream
Gluten-free Soy-free Sugar-free | 30 Minutes or Less Make-Ahead | Yield: Approximately 10 ounces (300 ml)
Soak cashews in boiling hot water for 15 minutes. Drain and rinse cashews, then place them in blender with 1/3 cup (80 ml) water, to start, plus salt. Blend until completely smooth, adding more water if your blender is struggling.
Refrigerate until ready to use, it will continue to thicken as it cools. Keeps for 7 to 10 days in refrigerator.
1 cup (140 g) raw cashews, 1/3–½ cup (80–120 ml) water, Pinch of salt.
2 cups (470 ml) unsweetened non-dairy milk
1 cup (235 ml) water
1 cup (140 g) polenta grits
¼ cup (60 ml) maple syrup
Pinch of salt
1 cup (145 g) fresh blueberries
1 cup (140 g) fresh blackberries
2 tablespoons (30 ml) water
¼ cup (60 ml) Cashew Cream (page XX), optional