In a world rampant with tough choices and difficult situations, just getting a decent meal on the table shouldn’t take a herculean effort. Take it easy, and take a page from Laura Theodore‘s Vegan-Ease. This veteran cookbook author knows her way around the kitchen, boasting a solid arsenal of crowd-pleasing recipes. I’ve had the distinct pleasure of cooking from her archives on multiple occasions, and am confident there’s not a single failure nor even slight disappointment in the bunch. While so many people promise quick, easy, healthy dishes, few actually deliver like Laura can.
Already an essential resource, Vegan-Ease has been re-released in a first edition softcover just a few weeks ago. If you somehow neglected to stock your bookshelf with the original, prepare to immerse yourself in chapter after chapter of Laura’s creative, inspiring, yet completely practical culinary concepts. More than mere recipes, you get a full-featured guide for how to put a meal plan into action, along with shopping lists, nutritional information, and helpful advice every step of the way. Naturally, it’s great for new vegans or uneasy cooks, but there isn’t a soul out there who couldn’t benefit from simpler, more satisfying meals. Each recipe is ranked by “ease factor” so you know what you’re getting into before even pulling out a knife.
Though there are over 130 recipes spanning from breakfast to dinner and everything in between, I’m naturally drawn to the back of the book first, starting with dessert as my entree. Fool-proof, crowd-pleasing, and devilishly decadent, one of my favorites out of a plethora of winners is the understated and underrated Peanut Butter-Chocolate Mousse. Greater than the sum of its parts, scant, simple ingredients come together in some magical alchemy to create a sweet treat that defies expectations. Willpower be damned, each luscious spoonful seems to disappear in the blink of an eye. Effortless to prepare at a moment’s notice, the real danger is that it’s almost too easy to make. There’s no reason why you can’t always have a little bowlful of indulgence whenever the craving strikes.
- 1/2 Cup Non-Dairy Milk
- 1 Package (About 14 Ounces) Firm Tofu, Drained and Cubed
- 1/4 Cup Smooth Peanut Butter
- 1/4 Cup Confectioner's Sugar
- 1/2 Cup Dark Chocolate Chips
- Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling.
- Put the tofu, peanut butter and sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth.
- Spoon or pipe the mixture into tiny dessert bowls, espresso cups or wine glasses and refrigerate for 4 to 24 hours. Serve chilled.
Recipe from the new softcover edition of Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet
©Laura Theodore 2015, 2020. Reprinted by permission. More information at http://www.jazzyvegetarian.com
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Amount Per Serving: Calories: 231Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 67mgCarbohydrates: 18gFiber: 2gSugar: 13gProtein: 11g