This is such a cool cookbook!! It’s full of such classic, comfort food recipes. I loved the recipes so much that I made close to 10 of them in just a few days and definitely plan on making more!
What I love about this cookbook is that the recipes are fun, easy, and the everyday favorites we know and love. The recipes call for ingredients that are easy to find and don’t require any fancy equipment or preparation techniques. It’s a cookbook we all can use!
Rocky Mountain Toast with Portobello Mushroom “Bacon”
I’ve watched Laura Theodore (the Jazzy Vegetarian on PBS) for years and just love the way she teaches people how to prepare simple, flavorful, healthful meals. She’s also so upbeat while teaching and it’s so fun to watch her work! This cookbook really is a wonderful a collection of her best recipes and I definitely recommend adding it to your library. The recipes included are those that you can make over and over, share with friends and take to special events.
Turmeric – Lemon Hummus
Vegan For Everyone, is also beautiful and includes full-color drool-worthy photos that help you easily choose the dishes you’d like to prepare for the entire week. This cookbook is a great meal planning tool and good for beginners as it covers some pretty basic vegan cooking concepts.
Ratatouille Bake
Many of the recipes are also gluten-free or at least have recommendations for how to easily make them gluten-free.
Maple Baked Tofu and Chili – Maple Brussel Sprouts
Vegan For Everyone, includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.
Jazzy Vegetarian Not Liver
With classic recipes like No-Egg Tofu-Veggie Scramble, Crazy, Easy BBQ Portobello Burgers and Cauliflower Steaks with Sweet Pepper Sauce; kid-friendly recipes like Yummy Banana-Oat Pancakes, Rockin’ Peanut Butter-Banana Toast and Date n’ Rice Cereal Treats; and plant-based, gluten-free recipes like Peachy Date-Nut Oat Bars, Zucchini Fettuccine Alfredo and Mad Mocha Marbled Mousse Pie, you’ll be able to delight your entire family and all of your guests with easy-to-prepare, four-star meals that are satisfying, nutritious and delicious!
Tasty Tofu – Veggie Kebabs with BBQ Sauce
Vegan for Everyone includes:
- Over 160 delectable vegan recipes, each with easy-to-follow instructions
- Full color photo with almost every recipe (over 200 photos in all)
- Recipe ingredients that can be found at most local supermarkets
- Handy icons to quickly identify over 135 gluten-free friendly recipes
- Detailed lists of vegan essentials, including how to stock your plant-powered pantry and organize your spice rack and table of equivalent measures
- Many quick and easy three-ingredient recipes
- Festive recipes to serve for holidays, birthdays and any special occasion
- Comprehensive plant-based nutrition chapter, contributed by Julieanna Hever, MS, RD, CPT
Jazzy Salad Nicoise with Lemon – Dijon Dressing
Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—whether they be vegans, vegetarians, flexitarians, or even omnivores.
Mushroom-Nut Burgers
Mushroom-Nut Burgers
MAKES 4 SERVINGS
This snazzy burger is an updated version of my original well-loved Mushroom-Nut Burger recipe. Packed with flavorful ingredients, it also has a “meaty” texture. This burger is a sure winner! Bonus—these burgers freeze well too!
- 1½ cups freshly ground vegan whole-grain bread crumbs (use vegan and gluten-free bread for a gluten-free option) (see note)
- 1 teaspoon Italian seasoning blend
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1/8 teaspoon sea salt
- ½ cup chopped walnuts
- 2 cups chopped cremini or white button mushrooms
- 1/3 cup diced sweet onion
- 1 teaspoon gluten-free tamari
- ¼ cup vital wheat gluten (optional, omit for a gluten-free option, see note)
- 1 tablespoon extra-virgin olive oil, plus more as needed
Preheat the oven to 375 degrees F. Line a medium-sized baking pan with unbleached parchment paper.
Put the bread crumbs, Italian seasoning, chili powder, garlic powder and salt into a large bowl. Put the walnuts in a blender and process until coarsely ground. Add the walnuts to the bread crumb mixture and stir to incorporate. Put the mushrooms, onion and tamari in a blender and process into a chunky purée. Add the mushroom mixture to the walnut/bread crumb mixture and stir to incorporate. Stir in the optional wheat gluten and 1 tablespoon olive oil, adding more olive oil 1 teaspoon at a time, if needed, until wheat gluten is fully incorporated and the mixture is no longer dry and holds together when held in the palm of your hand.
Place a 3½ to 4-inch cookie cutter ring on the parchment. Pack one-quarter of the mushroom–bread crumb mixture into the ring and press it firmly and evenly into the ring to form a “burger.” Gently remove the ring (see note). Repeat with the remaining mushroom/bread crumb mixture until you have formed a total of 4 burgers. Flatten each burger slightly with the back of a flat spatula.
Bake for 15 minutes. Flip each burger and bake for an additional 15 to 18 minutes or until the burgers are slightly crisp and golden. Serve with ketchup (or Ketchup-Mayo Sauce, below) in a whole-grain (or gluten-free) bun, along with a thick slice of tomato, chopped sweet onion, dill pickle slices and crisp romaine lettuce for an “out of this world” veggie burger!
Chef’s Note: Freshly made bread crumbs must be used in this recipe, as dry bread crumbs will not hold the burgers together. To make fresh bread crumbs, tear 3 to 4 slices of fresh, soft, whole-grain (or gluten-free) bread into chunks. Put the bread chunks into a blender and process (on low) into coarse crumbs.
Chef’s Note: The addition of the vital wheat gluten will produce a firmer burger with a more realistic “burger” texture. That being said, I have made these burgers many times without the wheat gluten and love them just as much that way! So–in short–the vital wheat gluten is truly optional! If you do omit the wheat gluten, decrease the amount of olive oil to 1 to 2 teaspoons. (If you are cooking gluten free, be certain to omit the vital wheat gluten.)
Chef’s Note: Alternately, you may form 4 burgers by hand and then flatten each burger slightly with the back of a flat spatula.
Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. (Revised recipe from Laura Theodore’s Jazzy Vegetarian Classics /BenBella Books, 2013.) Reprinted by permission.
Quick Ketchup-Mayo Sauce
Makes about 3 tablespoons
This simple sauce dresses up vegan burgers, sandwiches or green salads.
- 2 tablespoons vegan mayonnaise, plus more to taste
- 1 heaping tablespoon prepared ketchup, plus more to taste
Put all of the ingredients in a small bowl and briskly whisk to combine. Taste and add more ketchup or vegan mayonnaise, if desired.
Learn all about Laura and pick up a copy of Vegan for Everyone on her website: https://jazzyvegetarian.com/
And the giveaway here: http://www.rafflecopter.com/rafl/display/d8798bdf19/?