Vegan Mofo Day 12: Post #9. Betty’s Sandwiches Destroy the Kitchenicon

Okay, so I have a vegan cookbook problem.

As evidenced by:

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Some of my friends have long been asking me to share my cookbook library’s contents here, with reviews and stuff. As you can see, that’s a bit of an overwhelming task. Maybe after MoFo I will continue to write posts about a cookbook from the collection on a semi regular routine. Many of these books are somewhat irrelevant to me now that I’ve gone gluten free, although I will try to adapt them at some point once I find a good gluten free flour blend and figure out my idea for gluten free seitan…

Anyways, today’s MoFo prompt is to write about our favorite vegan cookbook. As you can see, it is a bit hard for me to pick just one. So, I’ve decided to highlight 5 of them.

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They are:

Vegan Sandwiches Save the Day! by Celine Steen and Tamasin Noyes

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I used to love sandwiches before I went gluten free (now I can’t seem to enjoy bread without gluten in it really), so this was the perfect fit for me at the time. To me, sandwiches were a specific food group. Even now that I don’t eat sandwiches (sobs!) there are still some favorite recipes in here that I can make without needing bread. These include the Chickpea Bacon from the Peanut Butter Banana Bacon Sandwiches and the Shh-ocolate Spread (part of a panini), that is basically a healthier, nut free nutella. There are also symbols in the book that signify when something is “potentially gluten free,” among other things. In my mind though they mostly require bread, which makes it a bit of a challenge. Before going gluten free, I made the Sushi Soy Wraps, Retro KFC-Style sandwiches (their recipe for no cluck cutlets are amazing!), From Russia with Love, Chazwhich, and brioche bread. It has a great beef-style seitan recipe, and two recipes for making alternatives to Tofurky slices at home! This cookbook contains all the vegan sandwiches of your dreams, basically.

Bake and Destroy by Natalie Slater

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I have to say, that when I got this cookbook, I was on a big health kick, and was groaning when I saw some of these recipes. However, Natalie Slater is a girl after my own heart, having created some of them most ridiculously amazing and inventive recipes which include a falafel waffle (which I didn’t have luck with unfortunately in my waffle maker, bummer!), nacho cupcakes (sounds gross but was soooo good),  and a green bean casserole pizza (my favorite, and her green bean casserole alone is the best vegan version of this holiday staple food I have tried). It’s a beautifully designed, colorful, fun cookbook. Natalie also puts the dessert recipes first, which I think we can all appreciate in some way or another. Without this book I wouldn’t have found out that Chick-o-Sticks are basically vegan Butterfingers that you can find at Dollar stores. I also bought a twinkie pan because of this, which was a worthy investment. Not sure what to do with your cans of green jackfruit? There are two really amazing recipes that use this versatile vegan ingredient: You Don’t Know Jack Hash, and Cannibal Corpse Crockpot (which is basically pulled jackfruit tangy bbq), which is used in the BBQ salad, which is the perfect combination of health foods and tasty stuff like ranch dressing. If you’re looking for fun, kid friendly recipes with names that make you chuckle, get this book!

Chloe’s Kitchen by Chloe Coscarelli

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Chef Chloe is my favorite vegan celebrity chef, hands down. I always say she can do no wrong, although I do disagree with the amount of salt most of her recipes call for. In her first cookbook of three (she’s also written a dessert book and Chloe’s Vegan Italian–which I have and is also amazing and packed with even more recipes than you’d expect in a book of that size), there is something for everyone. I especially loved the Jalapeno Cornbread Poppers with Whipped Maple Butter, Easy Peasy Pasta Salad, Double Drive Through Burgers, LA-Style Chimichurri Tacos, Moo Shu Vegetables with Homemade Chinese Pancakes, Avocado Pesto Pasta, Indian Buffet Trio, Pineapple Not-So-Fried Rice, Southern Skillet Black-eyed Peas with Quick Buttery Biscuits, and Tempeh Piccata. Many of these recipes are easily adapted to a gluten free vegan diet. I have to remember to try making the Chinese Takeout Chow Mein very soon, as I’ve been craving a dish like this for awhile! I love the section on The Basics, which includes an amazing homemade version of Sour Cream which I once taught a group of non vegan kids at a camp how to make and they enjoyed it! I can’t wait until I can make the trek to NYC to eat at her newly opened restaurant!

Betty Goes Vegan by Annie and Dan Shannon

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This is probably the most ultimate vegan cookbook I own (Sorry Veganomicon! I’ll get to the reasons why I love you after I talk about this one). There are 500 recipes in it! The categories cover every kind of food you may ever crave to be veganized. The dinners have the most comprehensive section, which include meaty dishes ranging from chicken wings, Vegan Venison, Jalapeno Corn Dogs, and more. My favorite casserole is the Vegan Bacon Cheeseburger Potato Pie, which I think I can improvise and make gluten free still (I don’t really recommend this book if you are strictly gluten free, but since I recently went gluten free, I still have a great appreciation for it as a vegan in general.) The section for Baked Treats could be its own cookbook in itself! They include both savory and sweet items. I haven’t tried many of them at all, but they sound amazing. I always forget there is an appetizer and snack chapter, because it’s in the back of the book, but this section includes two different recipes for Faux Fondue! It even has a Kale Chip Party Mix and instructions on how to make your own potato chips. I love the holiday section, which includes some unique gourmet ways to spice up that Tofurky instead of eating it as is from the box. The recipe I have made the most of any recipe is the Baked Chicken and Easy Waffles. It was often my big reward for surviving hectic exam periods at school.  My only gripe with this book is that so many of the recipes require (and no good substitutes have yet to be found on my end) a Gardein Product that I can no longer find in stores anywhere near me, which is the Chick’n Scallopini. Overall, this book is like the bible of delicious, easy and fun vegan recipes.

Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

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Though this book is known as the “Ultimate Vegan Cookbook” I would slightly disagree. It’s definitely the first really comprehensive and large vegan cookbook of it’s kind, so credit is deserved there. But in terms of cookbooks that have been released afterwards, I find this one a bit more catered to people who are experienced vegan cooks or who want to challenge themselves and make really nice, fancy, refined dishes. Thankfully, I really like this aspect of the book! My all time favorite recipe, Eggplant-Potato Moussaka with Pine Nut Cream, is housed here. I also love the Lemony Roasted Potatoes, Spicy Peanut and Eggplant Soup, and Smlove Pie. Looking at this cookbook, I am reminded that although I tout it as one of my favorites, I haven’t gotten too adventurous with it as of late. This book was also one of my first vegan cookbooks I ever owned when I first went vegan 7 years ago. It led me to do what I now realize was some pretty brave things as a baby chef who didn’t know how to cook for herself and suddenly needed to now that it was harder and more expensive to find prepared vegan foods to eat. I tried making seitan from scratch without even really knowing what it was at the time because of this book. It’s great for someone who wants a lot of really nice, quality recipes that will impress people all in one book!

So check out these cookbooks if you haven’t already!

And don’t forget to like my facebook page for updates and follow me on Instagram over @laurahasheart. My twitter is also @laurahasheart. 

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Foodie Friday Catch-up

I have forgotten/been busy and have been neglecting this for a few weeks. Aside from some Christmas food postings, and my recipe for my brownies the other night, I have not been posting much! Hopefully I can change that while I’m on break from school!

Anyways, I am going to fill in some gaps of some things I have made recently.

I think this is everything, except I did make the healthy (and delicious! might I add) waffle recipe from Isa Does it for New Year’s Morning and I forgot to take a picture of it. Oh, and I made a salad to share for a writing workshop I attended, also from Isa Does It (the avocado ranch one) that I forgot to to take a picture of as well.

Kale Salad with Butternut Squash and Lentils from Isa Does It

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I really loved the texture of this salad! The flavors were great. As a meal it was surprisingly satisfied. I’d definitely make it again and it was quite easy. The easier the better lately, in my opinion!

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Fruit Punch “winkies” from Bake and Destroy

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I also made these for the writing workshop with my new canoe pan I got for Christmas! The cake batter ends up coming out really thick and bakes like the consistency of a donut. You can’t really taste the fruit punch flavor as much as I’d like. Some tweaking of my own vegan twinkie creations is definitely in order! But it was great to have a recipe to work from and see if it works, get inspired by! Believe me…there’ll be more vegan twinkie recipes in the future. As someone of an aside…I need to get more practice with the frosting syringe so that the filling gets distributed evenly throughout the twinkie fully…

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Cucumber Ranch Bowl from Isa Does It

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This was quite good. I loved the crispy tofu and the  spices used to make it. The dressing has a bit of an odd texture but is good. The broccoli goes well and also gets more veggies into the dish. I liked the textures combined with the rice. I do not know for sure if it is something I would make again though? I thought it would be much better than I thought by the write up it had in the cookbook. I think it’s good for a one time trial…not sure what to rate it banana-wise since it was good enough, maybe I will settle on 3 good bananas? I cannot decide though! Ok 3 good bananas it is. But I would definitely make the tofu again, just in something different.

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So Delicious Coconut Milk Ice Cream (vanilla) with this strawberry sauce recipe

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I made this for my dessert on New Years Eve. It was really good, and not sickeningly sweet. I liked it a lot and put it on my waffles the next morning as a healthy topping! So good.

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Tempeh Soft Tacos (made with diy taco seasoning), with guacamole, lettuce, nutritional yeast, and salsa

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I used some recipes for reference for this. Mainly this one for the tempeh taco meat and this one (for the taco seasoning which I tweaked a bit by reducing salt and omitting the crushed red pepper). It was delicious though I put way too much of my guacamole onto it haha. Yum. The tempeh taco meat is definitely a good idea!

I have also been making a lot salads with some bbq’d Beyond Meat I got for free, eating the brownies I made last night, making a few daiya grilled cheese sandwiches, and other convenient foods but I need to get back to eating and cooking with more fresh veggies and such. I am going to try making the sweet potato gnocchi with tarragon cashew cream soon from Isa Does It. Be prepared to see that next week!

Foodie (Photo) Friday is back! (sorry it was absent for a bit…I was still cooking though!)

Hey there!

I am still recovering from the weekend where I was very busy…I cannot believe it’s been a week already since the start of the Ladies Rock Camp. It went really well, especially the food, from my standpoint.  Well of course everything went well, but I was focused most on making sure the food was great, and I think it was.

Anyhow! I think I am going to play catch up a bit.

This week I made some Hawaiian Toast (Page 44) for breakfast and Texas Beefless Skewers with Chipotle Peach Glaze (Page 140) from Betty Goes Vegan, pizza english muffins and easy monkey bread (from the Vegan Stoner Cookbook, haha) with a friend, a really good salad several times, and a jackfruit/northern beans “tuna” melt. I don’t have pictures of the monkey bread and pizza English Muffins, sadly…

In weeks prior where I did not get to post, I also made:

  • a Cheezburger Pie from Betty Goes Vegan
  • Cupcakes for my birthday (on October 29) from Chloe’s Kitchen–the spice ones

and other stuff too, but that I apparently did not take pictures of or remember. Ooops.

Here are the details and evidence:

Northern bean/Jackfruit un’tuna melt…
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Bye bye, chickpea untuna sandwiches! This combination beats chickpea faux tuna sandwiches by a landslide! So good and a close flavor from what I remember! I didn’t add any salt and it was recommended to me to not use a whole lemon. I did not use the frying step as listed because it seemed fairly redundant. I just broiled some bread with spinach, tomatoes, and daiya cheddar on it and then put the still hot sandwich mixture inside. The un’tuna salad tastes good when cold the next day, too. Also, I don’t know how this makes just two sandwiches! It makes about 4 for me. If I piled the amount it’d take to halve the recipe on the bread, it wouldn’t hold it all. But this is probably one of my favorite recipes using jackfruit I’ve tried so far.

I rate this recipe:

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Hawaiian French Toast from Betty Goes Vegan Cookbook

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This cookbook has so many amazing sounding recipes, especially for breakfasts. This one immediately caught my eye when I read it. It has both a tropical and cheesy flavor to it, and works out really well when you follow the directions as instructed. I would not change anything about it! It’s so yummy. My non-vegan brother gobbled it up, and I don’t even think he likes French Toast type things much, but no complaints…This definitely deserves a 5 good banana rating!

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Texas Beefless Skewers with Chipotle Peach Glaze from Betty Goes Vegan

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I used Gardein Beefless tips as directed for this recipe. It looks almost too real, which is slightly scary for me. They were oh so tasty, though! I made some cilantro lime rice with corn in it (a frozen prepared bag, haha) to go along with it and it was delicious! When I shared this picture on facebook, it seemed to get more “likes” than usual…I do not know if maybe it is because it looks so convincing as a fake meat, or what, but yeah…It was also pretty quick and easy to make. I am finding that most of the recipes I have tried so far in this cookbook are, which is great and a huge plus for me. The only thing I would recommend with this particular recipe that wasn’t mentioned in the book is to have a baking pan on the rack underneath in case the juices drip out…it was needed and I thankfully thought of it before it was too late…

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Cheezburger Pie from Betty Goes Vegan

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 Well, this was amazing. I used Whole Foods Brand burgers and did not defrost them and they worked fine. The Bisquick and the ener-g egg replacer make this almost quiche-like…which I was very impressed with. I have not been too keen on ener-g egg replacer powder until I used this cookbook and particularly this recipe. I ate it with ketchup, dill relish, and yellow mustard. It was comforting. Amazingly, when I calculated the nutrition facts  it was fairly decent  (at least calorie wise, I was thinking this would be really intense). Visually it is appealing too as you can see, haha!

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Finally, I amnot going to review them because I’m mostly tired now, but I will leave you with some pictures of the cupcakes for my birthday on October 29 which I neglected to blog about. They were from Chloe’s Kitchen.

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