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The founder of World of Vegan and the author of Plant-Based on a Budget have teamed up to create the ultimate kitchen resource for longtime vegans and the veggie-curious alike, with 100 foolproof, flavor-forward recipes.
Eating vegan doesn’t have to mean a lifetime of bland veggie burgers and boring salads—nor does it have to make every shared meal a source of stress. As all plant-based cooks know, when it comes time to please a crowd, the pressure is on. You want to serve delicious, memorable dishes, and you’re also well-aware that many will be skeptical of vegan food measuring up to their favorites.
Enter Michelle Cehn and Toni Okamoto, longtime friends and two of the most trusted figures in the online vegan community. Through their popular food blogs, videos, podcast, and cookbooks, the two have helped millions of people make living vegan easy, fun, and delicious. Michelle and Toni share 100 amazing recipes for satisfying meals, snacks, and treats, designed for both the veggie-curious and longtime vegans looking for a trusted recipe resource.
In The Friendly Vegan Cookbook: 100 Essential Recipes to Share with Vegans and Omnivores Alike, you’ll find rigorously tested, no-fail recipes including favorites such as:
- Fettuccine Alfredo
- Pot Pie
- Breakfast Burritos
- Pop Tarts
- Chocolate Mousse
- Cinnamon Rolls
- Mac ‘n’ Cheese
- Corn Chowder
- Chewy Brownies
Michelle and Toni also share their go-to kitchen tips to make meal planning a breeze, helpful shopping lists, and directions for making your own staples—nut milks, dressings, pasta sauces, and breads. The Friendly Vegan Cookbook is filled with meals that will become your new favorites and go-to staples for when you have meat-eaters to impress. Because amazing food should be shared.
From the Publisher
Rainbow Spring Rolls
Cornbread Chili Casserole
Headline Text: Fettuccine Alfredo
Yield: 6–8 servings Prep time: 25 minutes | Cook time: 25 minutes | Total time: 55 minutes You’ll need: a high-powered blender and a nut milk bag
1. Using a high-powered blender, blend the almonds and 3 cups of water until a creamy milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silky-smooth almond cream and discard the pulp (or save it to use in another recipe).
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant.
3. Add the vegetable broth and homemade almond milk, increase the heat to medium-high, and bring to a boil.
4. Add the fettuccine to the pot and cook uncovered for the amount of time suggested on the package or until the noodles are cooked and tender. This will take 9 to 12 minutes, but can vary depending on the type of pasta you use. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pan.
5. While the pasta is cooking, mix the cornstarch and 2 tablespoons of water in a small bowl until the cornstarch dissolves. 6. Two minutes before the pasta is done, add the cornstarch and water mixture, salt, and ground black pepper to the pot. Cook for 2 to 5 minutes, until the sauce starts to thicken.
7. Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken. If the sauce is still very liquid, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes—but keep in mind that the sauce will continue to thicken with time. 8. Plate the pasta and garnish with the cracked black pepper and parsley.
1 cup raw unsalted almonds
3 cups plus 2 tablespoons water, divided
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
5 large cloves garlic, minced
4 cups low-sodium vegetable broth (or the equivalent amount of vegetable bouillon and water)
1 (16-ounce) package fettuccine
4 teaspoons cornstarch, 1 tablespoon of salt, 1 teaspoon of black pepper