The cookbook includes an introduction: Easy Meals at Home, and Cooking the Easy Vegan Way, and has 125 delicious recipes that range from breakfast to dessert. Chapters include Breakfast & Quick-Baked Goodies; Simple & Satisfying Salads; Hearty Soups & Stews; Let’s Get Saucy! Casseroles & Sheet Pan Suppers; Easy & Enticing Entrées; Snazzy Spuds & Great Grains; Eat Yor Veggies Please; Cookies, Cakes, Crisps & Crumbles; and Happy Dance Desserts.
Whether you are new to vegan cooking, looking to add more plant-based or gluten-free cooking to your repertoire, or just want a change from your normal style of cooking, Easy Vegan Home Cooking by Laura Theodore may become your favorite "go-to" cookbook.
Chef Laura Theodore and Hatherleigh Press graciously share two delectable recipes from the cookbook, Piña Colada Muffins and Rockin’ Black Bean Burgers, to tempt your palates into learning more about the cookbook and trying vegan cooking at home.
Piña Colada Muffins
Makes 18 Muffins
Prep Time: 12 minutes, Bake Time: 32 to 38 minutes
"Shredded coconut and crushed pineapple add texture and flavor to these oh-so-delicious super moist, but not-too-sweet snack muffins."
Ingredients:
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2.25
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Cups + 3 Tablespoons
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Oat Flour, firmly packed) pre-packaged or freshly ground gluten-free oat flour, plus more if needed
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0.75
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Cup + 2.25 Teaspoons
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Vegan Cane Sugar, divided
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2
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Teaspoons
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Baking Powder
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0.25
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Teaspoon
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Salt
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0.50
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Cup + 2 Tablespoons
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Unsweetened, Shredded, Dried Coconut
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14
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Ounces (1 can)
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Unsweetened, Crushed Pineapple, with juice (see Chef’s Note)
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1
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Cup
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Sweetened Dairy-Free Milk
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1
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Cup
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Chopped Pecans
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Instructions: Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup standard muffin tin and a 6-cup muffin tin with paper liners.
Put the flour, 3/4 cup sugar, baking powder, and salt into a large bowl and stir with a dry whisk until combined. Add the pecans and coconut and stir to combine. Make a well in the center of the dry ingredients. Add the crushed pineapple (with juice) and the dairy-free milk and stir with a large spoon to combine. If the batter still seems too "wet," add 1 more tablespoon of oat flour.
Divide the batter evenly among the 18 muffin cups. Sprinkle the top of each muffin with about 1/8 teaspoon sugar. Bake for 32-38 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Put the muffin tins on a wire rack and let cool for 30 minutes. Serve warm, at room temperature or cold. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
Chef’s Note: If your can of pineapple is more than 14 ounces, measure out 1 3/4 cups of the crushed pineapple with juice, and then proceed with recipe as directed.
Rockin’ Black Bean Burgers
Makes 7 Burgers
Prep Time: 25 minutes, Bake Time 24 to 34 minutes
"Hearty black beans, walnuts, and rolled oats combined with some snappy spices create a vegan burger that stands front and center for an easy and satisfying family meal."
Ingredients:
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2
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Teaspoons
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Extra-Virgin Olive Oil, plus more as needed, to coat pan and measuring cup
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1
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14-16-ounce Can
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Black Beans, drained and rinsed
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0.33
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Cup
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Flavorful Tomato Sauce or Marinara Sauce
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2
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Tablespoons
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Ketchup
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1
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Rounded Teaspoon
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Smoked Paprika
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1
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Teaspoon
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Italian Seasoning Blend
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0.50
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Teaspoon
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Garlic Powder
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1.50
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Cups
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Walnut Halves
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0.50
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Cup
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Gluten-free, Quick Cooking Rolled Oats
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Instructions: Preheat the oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with unbleached parchment paper. Lightly coat the parchment paper with 2 teaspoons of olive oil. Put the beans, tomato or marinara sauce, ketchup, smoked paprika, Italian seasoning, and garlic powder into a medium-sized bowl and coarsely mash using a potato masher or large fork.
Put the walnuts into a blender or food processor and process until coarse crumbs. Add the ground walnuts and oats to the bean mixture and stir with a large spoon until thoroughly combined. To form a burger, scoop up 1/3 cup of the mixture using a lightly oiled measuring cup. Firmly pack the burger mixture into the measuring cup and drop it onto the prepared pan. Gently press the burger using a flat spatula or clean hands to form it into the shape of a burger. Continue in this manner until you have a total of 7 burgers.
Bake the burgers for 14 minutes. Remove the pan from the oven and flip the burgers over. Bake for an additional 10 to 20 minutes (checking often) until the burgers are golden brown on the bottom and around the edges. (Do not overcook, or the burgers will be too dry.) Transfer the pan to a wire rack and let the burgers cool 5 minutes. Serve over a leafy green salad or serve on gluten-free burger buns or English muffins, topped with Smokin’ Coleslaw (page 55 of the cookbook), and drizzled with Spicy Burger Sauce (page 98).
Websites where you can purchase the book: Penguin Random House and wherever books are sold.
Easy Vegan Home Cooking by Laura Theodore
Published by Hatherleigh Press
Distributed through Penguin Random House
ISBN: 978-1-57826-925-9 (Hardcover, $25.00, USA, $30.00, Canada)
ISBN: 978-1-57826-929-7 (e-Book, $12.99)
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