I Can Cook Vegan

Product Information

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! Ingredients: tomato paste; tamari; tamarind concentrate; dried red pepper flakes; pad Thai noodles; scallions; Brussels sprouts; garlic; cilantro; mung bean sprouts; carrots; peanuts; limes; mellow white miso Let me tell you about this cookbook. If you are a beginning cook or learning your way around what is vegan, this is a great place to start. The intro is in a nice huge font which makes it very easy to read. You have no idea how much I appreciated the larger font. The author then provides some cooking tips and then shares common vegan ingredients, how they are used and what to look for in that particular item. Then the book is divided into chapters based on category and each category has its own color. This is nice because if you know you want to look at pasta and noodle dishes then you look at the yellow section. My only complaint when it comes to the categories is that the ingredient list is in the color of the section. So the pasta and noodles section has the ingredient list in yellow. It makes it a little harder to read if the color is a bit lighter.

I Can Cook Vegan: Moskowitz, Isa Chandra: 9781419732416

The pictures of each recipe are gorgeous. I’d heard it was hard to read because of the light print but bought it anyway. It wasn’t too bad although I think it’s unfortunate. The chocolate cake recipe is really fantastic. It uses olive oil and has icing made of tofu. It will be my go-to. (Only recipe I’ve tried so far). Categories: Pasta, doughs & sauces; Main course; Entertaining & parties; Italian; Vegan; VegetarianIngredients: linguine pasta; shallots; coconut oil; garlic; cremini mushrooms; oyster mushrooms; dried red pepper flakes; dry white wine; vegetable broth; canned white beans; parsley; lemons 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. Doubled noodles and sauce. Lot of veggie chopping/prep. May use Napa cabbage instead of Brussels sprouts because they are super strong. Cabbage is more traditional. Sauce is sweet. Quite good! Categories: Dips, spreads & salsas; Dressings & marinades; Salads; Main course; Greek; Middle Eastern; Vegan; Vegetarian

Can Cook, I Can Cook Vegan - Tandem Collective Anything You Can Cook, I Can Cook Vegan - Tandem Collective

Ingredients: extra-firm tofu; balsamic vinegar; tamari; Italian seasoning; pitted Kalamata olives; nutritional yeast flakes; angel hair pasta; baby arugula; mellow white miso This book shows just how exciting vegan cooking can be, and you'll soon wonder how you ever coped without it. This is a one sheet pan dinner. My tofu wasn't as crispy as I would like so I would leave it uncovered longer. The peanut sauce was almost perfect but I would put less kind juice next time.Mushrooms, bok choy, and a richly spiced homemade broth round out this vegan version of traditional Vietnamese pho. Ingredients: maple syrup; tamari; smoked paprika; baby red potatoes; vegan mayonnaise; Dijon mustard; celery; field greens; parsley; tempeh Bought the book today and cooked this 4 hours later. Thoroughly enjoyed it and it used up the Brussels sprouts and tempeh I had left to use up.Easy to make. Supposed to serve 4 but with 2 hungry young men in family it didn’t really stretch that far. I wished I had made half as much again.