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I Can Cook Vegan

I Can Cook Vegan

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If you’re thinking about switching to a plant-based diet, you don’t have to bid farewell to BLTs forever. Swap crispy marinated tempeh for the traditional “B,” and keep things simple by pairing it with the classic “L” and “T.” Otherwise, take your sandwich one step further and finish it with two creamy spreads, avocado, and (of course) extra veggies! This easy vegan pasta is basically everything I want to eat for dinner any night of the week! An easy creamy tomato sauce (just cashews+ marinara!) coats a 50/50 mix of fresh veggies and floppy rigatoni noodles. This recipe is an all-time Love and Lemons fan favorite, and for good reason. Even the biggest cheese lovers will fall for its bright, creamy spinach “ricotta,” caramelized cubes of butternut squash, and rich cashew cream sauce. Mushrooms, bok choy, and a richly spiced homemade broth round out this vegan version of traditional Vietnamese pho.

Can Cook, I Can Cook Vegan (Hardback) - Waterstones Anything You Can Cook, I Can Cook Vegan (Hardback) - Waterstones

If you’ve never tried tahini sauce, get ready to fall in love. Creamy, nutty, and lemony, there’s no limit on the ways to use it, especially when these 4 bold variations come into play! Smoky roasted nuts take the place of bacon in this vegan riff on classic broccoli salad. It’s also naturally sweetened, as the lightly creamy, tangy dressing gets a pop of sweetness from maple syrup instead of sugar. You likely have all the ingredients to this creamy curried lentil soup in your pantry already. That’s good news for you, because it’s so warming, nourishing, and flavorful that you’ll want to try it ASAP. Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry.Even mashed potato purists will fall for these fluffy, light vegan mashed potatoes! Roasted garlic infuses them with rich, nutty flavor, and a generous glug of olive oil gives them their crave-worthy creamy texture.

Anything You Can Cook, I Can Cook Vegan, by Richard Makin

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. Who needs takeout when you can make delicious sushi at home? Savory roasted shiitake mushrooms and a vibrant carrot-ginger dipping sauce make this vegan sushi just as good as any you’d get at a restaurant. Zucchini noodles are such a fun way to add extra veggies to vegan pasta recipes! Try skipping regular noodles entirely, or use a 50/50 mix of zucchini noodles and pasta. I have this butternut squash soup recipe on repeat from the first day of fall until the last day of winter. It’s light, comforting, and easy to make, and fresh rosemary, sage, and ginger fill it with robust, cozy flavor.

Publishers Text

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  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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