Do you eat food? Then boy howdy, do I have a book for you. Yes, that’s certainly painting with a broad brush, but Laura Theodore’s Vegan for Everyone really is a cookbook built to accommodate each and every eater out there, no matter age, location, tastes, and time constraints.
This is the essential reference built of simple staple recipes to get you started or keep you going on a plant-based path, transforming everyday ingredients into remarkable meals. No experience necessary, because these formulas are built upon basic cooking skills, even easy enough for a toddler to mash together in some cases. At a time when ingredients can be limited and patience is wearing thin, such instant gratification is a true comfort to revel in.
Visually inspiring from cover to cover, there’s a mouthwatering photo accompanying almost all of the 160 recipes within. Beyond the food itself, there’s a real wealth of information for new vegans or reluctant cooks. Get detailed shopping lists to build out a plant-based pantry, organizational advice to keep your spice rack in order, and get educated on nutritional needs, all in place.
Starting bright and early with breakfasts worth waking up for, the promise of Coconut Chocolate Chip Muffins (page 46) certainly gave me something to look forward to on a few very dreary mornings. Effortless to throw together, just as promised, the tender crumb cradled just the right ratio of decadent chocolate chunks to toothsome coconut shreds. Amazingly moist yet low in fat, I was honestly stunned by the texture, considering there was no added oil. Balancing out healthy impulses and more indulgent cravings, these are a great option to prepare in advance to grab and go.
Eggs are off the menu of course, but you’d never know it by one bit of the Vegan Egg Salad for Everyone (page 140.) Sunny yellow tofu is mashed into creamy submission with the very same salty, savory comfort that defines the classic hard-boiled rendition. Granted, I had to substitute capers for the prescribed green olives based on grocery shortages, but the flavor didn’t seem to suffer one bit. Sandwiched between two hearty slices of homemade molasses wheat bread, lunch was served in about 5 minutes flat.
Simmer down and get cozy, because the Red Lentil-Potato Curry Soup (page 132) is like a warm blanket wrapping your entire body with soothing energy. Thickened by legumes alone, each spoonful has real body and soul. I did double down on the curry powder to get the spice just right, but that easy adaptability is part of its beauty. Season to taste to suit any palate, whether you keep it mild for the kids or wild for the hot-blooded chili lovers among us.
Cold peanut noodles are already a lightning-fast staple for eating on the run, but if you can believe it, the Peanut-y Carrot “Noodles” (page 186) are even faster than conventional approaches. By swapping out spiralized carrots for starchy pasta, you don’t even have to cook these vegetable strands to make them delicious. Better yet, they lighten the dish considerably, meaning you can slather on extra peanut sauce without a second thought.
Not only am I sharing the secret recipe behind this shockingly simple recipe, I’m giving away the whole kit and caboodle. That’s right, one lucky reader will WIN a copy of Vegan for Everyone! To enter, get started by leaving me a comment below about your #1 basic recipe for everyday eats. What’s the first thing you recommend everyone learns to cook? Don’t forget to fill out the form to make it official, and gain additional entries to improve your odds, too.
Peanut-y Carrot "Noodles"
This gluten-free “noodle” dish showcases carrots in place of pasta. It’s reminiscent of a New York-style, Chinese restaurant favorite and it makes a quick, delicious first course, side dish or light luncheon entrée.
- 4 to 6 medium (or 3 to 4 large) carrots, peeled
- 4 heaping tablespoons creamy peanut butter (see note)
- 2 tablespoons maple syrup
- 2 teaspoons gluten-free tamari
- 3 to 6 tablespoons water, plus more as needed
- Dash cayenne pepper
- 1 scallion (white and green parts) thinly sliced, for garnish
- 1 small lime, cut in wedges (optional)
- Cut the carrots into thin “noodles” using a vegetable peeler spiralizer (or regular spiralizer). Fit a steamer basket into a medium-sized sauce pan with a tight-fitting lid. Add 2 to 3 inches of water, and then add the carrots. Cover and bring to a boil. Steam the carrots for 2 to 3 minutes or until they are al dente.
- Meanwhile, to make the sauce, put the peanut butter, maple syrup, tamari, 3 tablespoons of water and a dash of cayenne pepper into a small bowl and briskly whisk until combined. Add more water, 1 tablespoon at a time, to achieve desired consistency.
- Transfer the warm carrots to a medium-sized bowl and pour the sauce over the carrot “noodles.” Gently toss using tongs or a large fork until the carrots are thoroughly coated with the peanut sauce.
- Serve warm or cover and refrigerate for 2 hours and serve cold. To serve, divide the carrot “noodles” into two to four pretty bowls. Top each bowl of carrot “noodles” with some scallions, with optional lime wedge on the side.
Chef’s note: If you prefer, you may use cashew, almond or sunflower seed butter in place of peanut
Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, ©2020. Reprinted by permission.
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San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce
Peanut Butter & Co. Smooth Operator Peanut Butter, Non-GMO Project Verified, Gluten Free, Vegan, 16 Ounce (Pack of 6)
Spiralizer Ultimate 7 Strongest-and-Heaviest Duty Vegetable Slicer Best Veggie Pasta Spaghetti Maker for Keto/Paleo/Gluten-Free, With Extra Blade Caddy & 4 Recipe Ebook, White
Amount Per Serving: Calories: 127Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 246mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 4g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
16 thoughts on “On Everyone’s Lips”
I think everyone should know how to make a hearty bean, spinach, and coconut milk curry. There are a lot of different variations, and they’re delicious.
Rice & beans! You can’t go wrong with brown/white rice and beans from scratch. If you can make that, you can make anything!
I make a white bean, kale, and vegan sausage soup that’s quick and easy for anyone to put together.
A simple bowl like the one i had today–tofu, kale (or broccoli or any veggie you love), brown rice and you GOTTA have a really great sauce.
One of my favorite recipes is an easy Vegan Stroganoff Mac & Cheese. So delicious!
My go to recipe is chili and I’ve made it with whatever beans I have available. Learning to cook dry beans is super important, but if in a rush, canned beans can be used (rinsed of course). Chili can be eaten by itself, over potatoes, pasta or rice and it’s great with or toasted corn tortillas.
Love this quick and easy noodle recipe with just a few pantry ingredients. We use tofu in many ways from scrambled to curries, soups and everything in between.
If they’re not vegan, I’d say any egg dish. A good pasta dish is always appropriate and appreciated. I love peanut noodles for instance, but with pasta. Never tried them this way.
I made fresh silken tofu the other day because in this critical situation, I can drive an hour to get tofu from Chinese grocery shop. I wish you keeping healthy and safe!
Soups and salads are easy to throw together. =)
I love to cook a variety of food. Some of my repeaters are black bean burgers, curried chickpea salad and a dressed chickpea salad that has to Marinate overnight. Thanks
That peanut sauce is an amazing idea. I have never tried making sauce with peanut butter.
Roasted chickpeas and baked tofu (tossed in cornstarch so it’s extra crispy without being slathered in oil or fried to death in a pan!) are my go-tos! They’re such a snap to make and can be used in endless recipes– hearty kale salads, tossed with steamed cauliflower florets with pesto, stir fries, and of course with carrot noodles!
Speaking of carrot noodles, I’m such a carrot lover (I know I might get hate over this, but I greatly dislike pasta and noodles) so when I discovered spiralized carrots it opened up a whole new world of recipes to me I’d otherwise have no made :D ‘nutty carrot noodles being one of ’em. I recently made a gingery sesame miso stir fry with broccoli, green beans, carrot noodles, and soy-ginger-mirin baked tofu and yummm.
I think everyone should know how to use cashew cream to add creaminess to vegan food.
Agreed on the peanut sauce, looking forward to trying it. Really looking to re-ignite passion for cooking while stuck at home, thanks!
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