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The Vegan ABCs Cookbook: Easy and Delicious Plant-Based Recipes Using Exciting Ingredientsfrom Aquafaba to Zucchini

This must-have guide is indispensable for anyone who’s new to plant-based cooking. There’s no need to rely on sad pasta dishes or boring salads to stick to your dietWait, That’s Vegan?! author Lisa Dawn Angerame guides you through 26 of the most important ingredients in vegan cooking so you can reach your full potential in the kitchen. You’ll start with aquafaba, beets and coconut milk and make your way to XO sauce, yogurt and zucchini with these simple yet flavorful recipes.

With this book, there’s no need to feel intimidated, as Lisa devotes each chapter to a different vegan staple, giving you the chance to familiarize yourself with each one. Never again puzzle over the difference between flaxseed and aquafaba as egg substitutes or between portobello and jackfruit as meat substitutes, because this book has you covered. Plus, once you know the basics behind these vegan ingredients, the sky’s the limit. Do you crave savory, indulgent favorites, but aren’t sure how to make them vegan? Dive into cooking with nutritional yeast as you make a melt-in-your-mouth Classic Crusty Mac and Cheese, or get familiar with aquafaba and whip up some Not Your Grandma’s Gnocchi. More of a dessert fan? Try a flaxseed-rich Banana-Caramel Upside-Down Cake, drizzled with a Sweet Buttery Miso Caramel sauce.

Whether you’re new to vegan cooking or looking to deepen your understanding of plant-based ingredients, this book is an invaluable guide for anyone who wants to make amazing and nutritious vegan meals.

Sample recipes from The Vegan ABCs Cookbook: Easy and Delicious Plant-Based Recipes Using Exciting Ingredientsfrom Aquafaba to Zucchini

Banana Caramel Upside-Down Cake

This is one of the most striking desserts you will ever see. Just look at that swirl of caramelly bananas! Underneath all of that gooey sweet goodness, you will find a deliciously light and slightly tangy white cake made with flax eggs and yogurt. Oh. My. Goodness. Its kind of perfect. One more thing The bananas might turn pink. They are totally fine to eat and kind of festive, so dont worry!

(1 Votes)

Sweet Buttery Miso Caramel

Vegan caramel is not only possible, its delicious. Its made the same way as traditional caramel but with coconut milk and miso. The result? A lightly colored, luxurious, buttery sweet and salty caramel. Use it anywhere you would normally use caramel, like drizzled over apples, spooned over vegan ice cream or, for a really fun treat, drizzled over Cheesy Popcorn. But if you really want to impress people with it, make a Banana-Caramel Upside-Down Cake

(1 Votes)

Miso Eggplant

Miso eggplant, nasu dengaku, is a popular Japanese dish. It's an appetizer on the menu at Japanese restaurants everywhere, but its just as easy to make at home. First, the eggplant is roasted, so the flesh softens up, then it's broiled so the miso caramelizes into a sticky, sweet and salty glaze. It's so good, you might just skip dinner.

(1 Votes)

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