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- Title: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen (Food52 Works)
- Autor: Gena Hamshaw
- Publisher (Publication Date): Ten Speed Press (September 22, 2015)
- Language: English
An essential collection of hassle-free, vibrant vegan recipes, from the author behind Food52’s wildly popular The New Veganism and Vegan Lunch columns.
Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.
With her wildly popular New Veganism column on Food52, Gena Hamshaw has inspired home cooks to incorporate plant-based recipes into their everyday routine—and even gained some nutritional yeast and cashew cheese converts. This vibrant collection of all-new recipes plus beloved favorites from the column—along with exquisite photography and helpful tips throughout—will show all of us innovative ways to cook with fresh produce and whole foods.
From Savory Breakfast Polenta to Cauliflower and Oyster Mushroom Tacos to Ginger Roasted Pears with Vanilla Cream, these recipes are delicious, dependable, and deeply satisfying. Cook from this book just a couple of times and you’ll soon find yourself stocking up on coconut oil, blending your own nut milks, seeking the sweetest tomatoes at the market, and looking at plant-based dishes in a whole new way.
“In one timely and terrific volume, Gena Hamshaw and Food52 celebrate the versatility and breadth of what is possible in plant-based cooking. This is vibrant, delicious, crowd-pleasing food made from real ingredients-—food that also happens to be vegan. It’s an inspiring book for anyone looking to work more veg-centric meals into their repertoire.” —Heidi Swanson, author of Near & Far and Super Natural Every Day
About the Author
GENA HAMSHAW, who has written the New Veganism column on Food52 since 2012, is a certified clinical nutritionist and the author of the book Choosing Raw. Gena has been published in O Magazine, VegNews, and Whole Living Daily. She lives in New York City, where she is completing her masters degree in nutrition at Columbia University and leads workshops and cooking classes. Founded by Amanda Hesser and Merrill Stubbs in 2009, Food52 has become the premier online community for cooks of all levels, with more than thirty thousand recipes, a hotline, and a kitchen and home shop. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards.
See all Editorial Reviews
This is a really nice, cozy feeling cookbook. The recipes are a good mix of familiar flavors with some more unusual ingredients and it would serve as a good introduction to vegan cooking for newer vegans or those who wish to cook for vegans in their lives (or who just want to add some animal product-free dishes to their menu planning). Hamshaw avoids most commercial vegan substitutes in these recipes, relying mostly on produce and whole foods to create her flavors. Here are some of the recipes that I tried: Muesli: This was a delicious and hearty breakfast. I made it with the oat milk recipe included in the book and it turned out wonderful. Coconut Quinoa Porridge with Toasted Almonds: An easy breakfast that tasted decadent. Green Smoothie with Avocado: I’d never thought to put frozen avocado in a smoothie, but it’s so good! This smoothie was tasty, creamy, and not too sweet. Date Nut Bread: This is a rich and sweet bread that was very popular with the non-vegans that I served it to. Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumble: This savory breakfast was delicious! It’s a bit of time to get it all together, but it does reheat well if you want to prepare it in advance. Sesame Flax Crackers: Very easy to prepare, these reminded me of the (much more expensive) seed crackers I sometimes buy at Whole Foods. Miso Soup with Shiitakes, Soba, and Asparagus: A simple soup with good flavor. French Lentil and Arugula Salad with Herbed Cashew Cheese: An exciting and fresh combination of flavors and textures, I really loved this salad. Smoky Tempeh and Hummus Sandwiches: Filling and delicious, a snapshot of how perfect simple vegan sandwiches can be. Oat Milk: Great basic pantry milk for smoothies or porridge. This has become a staple for me because I always have oats around and it comes together so easily. Herbed Cashew Cheese: I made this for the lentil salad, but it has a flavor that is great for toast or just snacking on. Tofu Feta: A snap to prepare, great for topping salads or grains. This is a good starter cookbook for newer vegan cookbook collections, but Hamshaw is an author I recommend to anyone even if they have more experience with vegan food. Her style is produce-forward, unfussy, and always delicious and this book highlights that perfectly.