I often hear people say that they think eating vegan must be difficult – it’s hard to find ingredients, everything is too expensive, the food is weird, yada yada yada. While I guess that can be true of some vegan food, it’s not really the norm. Most people I know find cooking vegan food easier than they did cooking omnivore foods before they made the dietary switch.
For those that find vegan cooking a little bit of a challenge, as well as for those of you who sometimes just don’t have the time to make a huge elaborate meal, Kathy Hester’s new The Easy Vegan Cookbook is here to save the day! The Easy Vegan Cookbook is full of recipes that are fast, easy and lip-smackingly delicious.
In addition to easy-to-make recipes such as Creamy Broccoli and Potato Casserole and Veggie “PotPie” Pasta, Kathy includes many handy tidbits throughout The Easy Vegan Cookbook. There are tips on meal planning and freezing, as well what to keep on hand in your pantry, and where to find some of the ingredients that might be new to you. Most of the recipes come together quickly – those that take longer have a lot of “hands-off” time. To make things extra easy on the chef, a lot of the recipes include both a stove top and a slow cooker cooking method. (Because Kathy is the Queen of the Slow Cooker!) Kathy has made the recipes easy for those with allergies or special diets, and almost all of the these recipes can be made gluten-free, soy-free and/or without oil. The recipes also include nutritional info.
The Easy Vegan Cookbook is a must-have cookbook for vegans with families, busy schedules, limited budgets and hearty appetites for healthy food that simply tastes good.
I have a copy of The Easy Vegan Cookbook for one lucky reader! Follow the instructions after the recipe to enter.
Spicy (or not) Cauliflower Po’ Boy
- 1/2 head cauliflower broken into florets
- 1/2 loaf soft French bread cut into 4 pieces depending on loaf size (*use gluten-free bread)
- 1/2 cup 62.5 g white whole-wheat flour or regular whole wheat (*use a gluten-free flour blend)
- 1/4 cup 30.5 g cornmeal
- 1 tablespoon Cajun seasoning blend
- 2 teaspoons 3.3 g nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 tablespoons 30 ml unsweetened nondairy milk
- 1 tablespoon 15 ml not-too-hot vinegar-based hot sauce such as Texas Pete or Louisiana Hot Sauce
- 1/4 cup 60 g vegan mayo or vegan sour
- 1 1/2 teaspoons 7 ml garlic Tabasco or the hot sauce you used in the wet mix
- 1/2 teaspoon dijon mustard
Preheat the oven to 350°F (177°C). Spray a large sheet pan with oil (**or line with parchment paper). Set aside.
Combine the dry mix ingredients in a small mixing bowl and the wet ones in a separate bowl. Toss the cauliflower florets in the wet mixture then transfer to the dry mixture and coat well.
Spread the florets on the sheet pan and roast for 20 to 30 minutes, turning every 10 minutes. Cook until the cauliflower is tender and is easily pierced with a fork.
While the cauliflower roasts, mix the mayo ingredients together. If the French bread is fresh there is no need to toast it, but if it’s getting dry, go ahead and toast it.
Spread a thick layer of the spicy mayo (**use mustard or tofu sour cream) on both sides of the bread, then layer with the cooked cauliflower. You can top with more hot sauce, lettuce and tomato.
These are addictive. Make a double batch and freeze some for another time. Just reheat in a 350°F (177°C) oven until warm.
I have a copy of The Easy Vegan Cookbook for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on August 18, 2015.