THE EASY VEGAN COOKBOOK: Make Healthy Home Cooking Practically Effortless
Kathy Hester Ann Oliverio
Page Street Publishing
September 1, 2015
$21.99/Paperback
ISBN-13: 978-1624141478
Kathy Hester is the author of the bestselling books The Vegan Slow Cooker, The Great Vegan Bean Book, Vegan Slow Cooking for Two or Just You and most recently OATrageous Oatmeals. She is the creator of the blog HealthySlowCooking.com and her recipes have been featured in The Washington Post, Yoga Journal and The Oregonian, as well as on SheKnows.com. She lives in Durham, North Carolina with her picky eater, Cheryl.
Bestselling author Kathy Hester hits the bulls-eye with a brand new cookbook to solve a big vegan dilemma: how to make vegan food that is fast, easy and lip-smackingly delicious.
THE EASY VEGAN COOKBOOK, packed with 80 recipes, is a must-have cookbook for vegans with families, busy schedules, limited budgets and hearty appetites for healthy food that simply tastes good. With recipes like Creamy Broccoli and Potato Casserole and Veggie “PotPie” Pasta, readers will have a stockpile of quick recipes that they can count on to be delicious. Additionally, many of the recipes are gluten-free, soy-free and oil-free, for those who have other dietary restrictions or preferences.
This cookbook includes chapters such as Make-Ahead Staples and Speedy Stir-Fries, as well as recipes such as Inside-Out Stuffed Pepper Stew, Creamy Cauliflower Pesto Pasta and “Vegged-Out” Chili. No longer will weeknight meal planning be a source of stress. With THE EASY VEGAN COOKBOOK, vegans everywhere can enjoy easy, fast and family-friendly recipes for amazing food.
Apple Zucchini Buckwheat Pancakes
Makes 6 pancakes
gluten-free soy-free option* oil-free option**
Did you know that buckwheat is gluten-free? There’s something about the earthy flavor and the dark pancakes that make me think of fall, but they are good any time of the year. These are a delicious way to use up the last of your zucchini while adding in a fresh-picked apple. Plus, you get to have breakfast for dinner!
Dry ingredients:
- 1 cup (120 g) buckwheat flour
- 1 tablespoon (1.6 g) cinnamon
- 1 teaspoon baking powder
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Wet ingredients:
- 1½ cups (355 ml) soy milk (*use other nondairy milk)
- 1 teaspoon apple cider vinegar
- 2 tablespoons (14 g) ground flaxseed mixed with 4 tablespoons (59 ml) warm water
- 1 cup (124 g) shredded zucchini
- ½ cup (62 g) shredded apple
- 2 tablespoons (30 ml) olive oil (**use applesauce or mashed banana)
- Maple syrup, to serve
- Nondairy butter, to serve (optional)
Mix the dry ingredients together in a medium-sized mixing bowl and set aside. Add the vinegar to the milk. It will curdle if you use soy milk, making a faux buttermilk. Mix the ground flaxseed with the warm water in a small bowl; it will thicken.
Add in the rest of the wet ingredients to the flax mixture.
Start heating your pancake pan over medium-low heat. Lightly coat the pan with olive or coconut oil. (*Use a nonstick pan.) While the pan is heating, add the wet ingredients to the dry and mix until well combined. Drop about ½ cup (118 ml) of batter per pancake.
Cook for about 4 minutes or until you see the edges get dry. Flip and cook about 2 or 3 minutes more.
Serve with maple syrup and, if desired, some nondairy butter.
Per pancake with oil: Calories 139.3, protein 3.9 g, total fat 7.6 g, carbohydrates 15.1 g, sodium 128.2 mg, fiber 5.5 g
TIPS: When making larger pancakes like these, I use two skillets simultaneously to cut my time in front of the stove in half.
Don’t limit yourself to zucchini and apple. Try adding berries in the spring, pears in the fall and carrots any time.
Veggie Split Pea Soup
Serves 4
gluten-free soy-free oil-free option*
It’s like clockwork—the leaves start to change colors and I start craving a thick split pea soup. This version adds extra veggies for color and ups the flavor with herbs.
- 1 to 2 tablespoons (15-30 ml) olive oil (*or sauté in water)
- 1 cup (160 g) minced onion
- 3 cloves garlic, minced
- 1 cup (133 g) sweet potato chunks
- 1 cup (89 g) chopped red cabbage
- 1 cup (128 g) chopped carrots
- 1 cup (156 g) potato chunks
- 5 cups (1183 ml) water
- 1½ cups (296 g) split peas
- 2 vegetable bouillon cubes
- 2 bay leaves
- 2 teaspoons (10 g) thyme
- 1 teaspoon marjoram
- ½ teaspoon rosemary
- ½ teaspoon liquid smoke
- Salt and pepper, to taste
STOVE-TOP METHOD
Heat oil over medium heat in a Dutch oven or soup pot and add the onion once it’s hot. Sauté until the onions become translucent, about 5 minutes. Add garlic, sweet potato, cabbage, carrots and potato and sauté for 3 to 5 minutes more.
Add the water, split peas, bouillon, bay leaves, thyme, marjoram, rosemary and liquid smoke. Bring to a boil, then simmer for 30 to 45 minutes over medium-low heat until the veggies are tender. Before serving, add salt and pepper to taste.
SLOW COOKER METHOD
Heat oil over medium heat and add the onion once it’s hot. Sauté until the onions become translucent, about 5 minutes. Add the sautéed onions and everything else except for salt and pepper to your 4-quart (4-L) slow cooker and cook on low for 7 to 10 hours. Before serving, add salt and pepper to taste and adjust seasonings as needed.
Per serving with oil: Calories 250.6, protein 8.1 g, total fat 3.9 g, carbohydrates 34.9 g, sodium 40.5 mg, fiber 9.5 g
TIP: Not in the mood to sauté onions for the slow cooker? Use ½ teaspoon onion powder in its place for a throw-and-go soup in the morning!
These recipes may be reproduced with the following credit:
Recipes from THE EASY VEGAN COOKBOOK: Make Healthy Home Cooking Practically Effortless by Kathy Hester. (Page Street Publishing; September 2015; $21.99/Paperback; ISBN: 978-1624141478)
Contact: Harriet Low
978-594-4986
harrietl@pagestreetpublishing.com