hot for food all day: easy recipes to level up your vegan meals

Lauren Toyota

Ten Speed Press
March 16, 2021
$23.99/Paperback
ISBN-13: 978-1984857521

Lauren Toyota is the author of the bestselling cookbook Vegan Comfort Classics: 101 Recipes To Feed Your Face. She’s been named one of Canada’s Most Influential Vegans (Impact Magazine) and has appeared on many national television programs sharing her expertise for making vegan food fast and fun. Lauren’s YouTube channel, Instagram, and site, hot for food, have amassed millions of views and devoted fans.

More than 100 utterly simple, crazy-delicious vegan recipes that satisfy cravings all day, everyday, from YouTube guru and bestselling author of Vegan Comfort Classics Lauren Toyota.

Buffalo chicken crunch wraps. The “spiced” grilled cheese. Stuffed breakfast danishes. Tokyo street fries. These are some of the totally tastebud-pleasing dishes that are within your reach in hot for food all day, a collection of Lauren’s mind-blowing recipes for breakfast, lunch, dinner, and everything in between. With her signature bold style, Lauren guides you, step by step, through her favorite everyday dishes, using tips and tricks to level up leftovers, saving you from eating the same thing twice.

Filled with drool-worthy photography for every recipe, as well as tasty ideas for entertaining and getting your snack on, Lauren shows why she’s still hot for food, all day.

BAKED PEANUT BUTTER & JAM OAT BARS

Makes 16 bars

I don’t want to knock oatmeal—it’s filling and healthy—but I’m not the biggest fan of mushy porridge for breakfast. I make it ’cause it’s quick, but with a little planning you can bake that oatmeal with peanut butter into a bar dolloped with your fave jam . . . now we’re talking. These are just the right amount of soft and chewy and make another great grab ’n’ go brekky.

INGREDIENTS

1 tablespoon golden flax meal
3 tablespoons water
2 cups gluten-free rolled oats (not quick cooking)
1 cup gluten-free all-purpose flour
1 cup coconut sugar
1⁄4 cup tapioca flour (can substitute arrowroot flour)
1 tablespoon baking powder
1 teaspoon sea salt
1 cup natural crunchy or smooth peanut butter
3⁄4 cup nondairy milk
1 tablespoon vanilla extract
1⁄4 cup favorite jam

Preheat the oven to 350°F.

Line an 8 by 8-inch baking pan with parchment paper by cutting two strips both 8 inches wide and crossing them in the pan to cre- ate clean edges. Trim the excess overhang, if needed.

Combine the flax meal and water and set aside to thicken, 5 to 10 minutes.

In a large mixing bowl, combine the rolled oats, all-purpose flour, coconut sugar, tapioca flour, baking powder, and sea salt.

In a large liquid measuring cup or another mixing bowl, combine the peanut butter, nondairy milk, and vanilla with the thickened flax meal mixture until smooth. Add this to the mixing bowl of dry ingredients and fold together until fully combined.

Spread the mixture evenly into the baking pan all the way to the edges. Take a dough cutter or knife and lightly score or mark every 2 inches across in each direction, creating the indented lines for

16 square bars. Do not cut through the pan of oat bars at this stage.

Dollop about 1⁄2 teaspoon of jam on top of each square and gently press it with the back of the teaspoon into the top of each bar.

Bake for 25 minutes, until the edges are golden brown and the bars look soft and raised. Cool in the baking pan on a wire rack for 20 minutes before lifting out by the parchment paper edges and placing onto the wire rack. Slice bars where you made the scores.

Cool completely before storing leftovers in the fridge. You can warm slightly in the microwave for 30 seconds before eating. Consume within 7 days.

HOT TIP: If you don’t require these to be gluten-free, then you can use rolled oats that aren’t specifically labelled as such, and you can substitute 1¼ cups of all-purpose flour for the gF and tapioca flours.

EASY BRUSSELS SPROUTS PASTA

Makes 4 servings

This pasta has always been a tried-and-true go-to. I usually just eyeball the whole thing, so I’m glad it’s finally documented and can become part of your regular rotation, too! The sauce is light and simple, using shallots, garlic, white wine, lemon juice and zest, nutritional yeast, and pasta water. Don’t overcook your brussels, because you want them bright and bursting with color. A cast-iron pan is best for preparing this dish to get that beautiful char on the brussels that other pans just won’t accomplish.

INGREDIENTS

1 package (14 oz/400 g) linguine
1⁄2 cup raw walnuts
3–4 tablespoons olive oil, divided
1 pound brussels sprouts, trimmed and halved
1⁄2 cup sundried tomatoes (not oil packed), thinly sliced
1⁄4 cup finely chopped shallot (about 1 shallot)
2 tablespoons minced garlic (3 or 4 large cloves)
2 teaspoons fresh thyme 1⁄3 cup dry white wine
2 tablespoons nutritional yeast
2 tablespoons lemon juice (about 1 lemon)
1–2 teaspoons lemon zest (about 1 lemon)
Sea salt and ground black pepper, to taste
1⁄2 cup shredded vegan Parmesan, for garnish

Bring a large pot of salted water to a boil. Cook the linguine to

al dente. Reserve 1⁄4 cup of the pasta cooking water and set aside. Drain the pasta, but do not rinse.

While the pasta is cooking, heat a large cast-iron pan over medium- high heat and toast the walnuts for 4 to 5 minutes, until fragrant. Remove the walnuts from the pan and remove the pan from the heat to cool. Coarsely chop the walnuts and set aside.

Heat the same pan over medium heat with 2 tablespoons of the olive oil. Add the brussels sprouts cut-side-down and spread out into an even layer. Cook for 3 to 4 minutes without touching to allow them to get nicely browned. Toss once so the other side gets color, and cook for another 2 to 3 minutes. Transfer the brussels to a dish and set aside.

Lower the heat to medium-low and ensure the skillet isn’t too hot from browning the brussels. If the pan is very dry, you can add another drizzle of olive oil or a bit of stock or water to the pan. Sauté the sundried tomatoes, shallot, garlic, and thyme. Stir to combine well and cook for another 3 to 4 minutes, tossing occasionally and adjusting the heat as necessary so the garlic doesn’t burn.

Add the wine and simmer for another 3 to 4 minutes, tossing occasionally. Add the nutritional yeast, lemon juice, lemon zest, and remaining 1 tablespoon olive oil. Toss to combine and cook for another 2 to 3 minutes.

Add the linguine and toss everything until well combined. If the mixture looks dry, you can add the reserved pasta water and toss to combine. Toss the walnuts and brussels back in along with the sea salt and black pepper, to taste. Serve immediately, garnished with the vegan Parmesan.

Contact: Lauren Kretzschmar
510-285-2948
lkretzschmar@penguinrandomhouse.com