Virgin Vegan Everyday Recipes: For Satisfying Your Appetite

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9781423625223: Virgin Vegan Everyday Recipes: For Satisfying Your Appetite
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Quick and easy solutions for breakfast, lunch, and dinner.

New followers of a plant-based diet are often overwhelmed with the ingredients, recipes, and choices of a vegan lifestyle. And, they often miss their favorite dishes from their old way of eating. Donna and Anne have created a cookbook that explains terms and new food items along with taking common comfort foods and quick recipes and making them vegan approved. With more than 100 recipes that include Pineapple Upside-Down Pancakes, Potato Corn Chowder, All-American Meatless Loaf, Mac and Cashew Cheese, and Chocolate Decadence Cheesefake, you are sure to make dining a pleasure.

This mother-daughter duo have created their second cookbook together with this title. Check out their blog: www.apronstringsblog.com.

Donna Kelly, a dedicated food fanatic and recipe developer, is the author of Quesadillas, French Toast, 200 Appetizers, 101 Things to do with Tofu, and four other cookbooks. She currently lives in Provo, Utah.

Anne Tegtmeier’s vegetarian chili recipe from 101 Things to do with Tofu was a finalist on the first season of the Food Network’s Ultimate Recipe Showdown. She lives in Portland, Oregon with her daughter, Lily.

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About the Author:

Donna Kelly is the author of several cookbooks, including French Toast, 101 Things To Do With a Tortilla, 101 Things To Do With Chicken, 101 Things To Do With Tofu, 101 Things To Do with Canned Soup, and 101 Things To Do With a Toaster Oven. She lives in Provo, Utah.

Excerpt. Reprinted by permission. All rights reserved.:

Vegan Staples

We wanted to include a few simple recipes for homemade vegan condiments, sauces, and staples. They’re easy to make and good to have on hand, whether for use in the dishes in our cookbook or in any other recipe you like. We think you’ll find that they’re much less expensive and much tastier than their storebought counterparts―not to mention far less processed.

Vegetable Broth

Makes 8 cups

This homemade version is simple to make and more fresh and flavorful than many store-bought broths. Make up a batch and keep some handy in your fridge!

2 large carrots, peeled and sliced into ˘-inch pieces

1 large onion, peeled and cut into 8 chunks

2 celery stalks, cut into ½-inch slices, leaves included

2 tablespoons olive oil

3 cloves garlic, peeled and smashed

10 white button mushrooms, quartered

1 small bunch parsley (about 20 sprigs), roughly chopped

2 teaspoons salt *

1 teaspoon cayenne pepper sauce

2 teaspoons pepper

3 bay leaves

8 cups water

Brown the carrots, onion, and celery in oil in a large stockpot over medium high heat, about 3 minutes. Add remaining ingredients and reduce heat to a simmer. Cook for 20 minutes. Turn off heat and let cool to warm then strain. Keep refrigerated in an airtight container up to 1 week.

* For a darker and more robust stock, delete the salt and add 2 tablespoons soy sauce.

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