Monday, January 18, 2016

Vegan Everyday (Cookbook Review, Recipes & Giveaway) #VeganCookbookLove

Buddhist Noodle Bowl recipe, from Vegan Everyday, by chef Doug McNish #vegan #healthy #wholefoods #glutenfree

It's week three of Veganuary, and time to shine some light on and share some love with another great vegan cookbook. This week I'm looking at Vegan Everyday, a weighty cookbook filled with vegan and gluten-free recipes from Toronto chef Doug McNish. Read on to enter to win this fab recipe collection.

Today I'm sharing two of the 500 (500!) recipes featured in Vegan Everyday. I chose two healthy entrees that I feel sure will help you with any new year's goals around healthy eating you (and I) may have. This Buddhist Noodle Bowl, above, combines silky soba noodles with a rich, salty broth, aromatic ginger and crunchy fresh vegetables. A simple and satisfying evening meal.




I have also included the cover recipe, because how healthy and delicious do these Roasted Cauliflower and Chickpea Tacos look? Perhaps it could be your next fave Taco Tuesday recipe! Let's jazz things up a bit okay? This new twist on traditional Mexican fare promises to add spice to your diet, along with a wide range of nutrients.



With 500 recipes in Vegan Everyday, you know there are going to be great choices for every meal and snack. Like this Scrambled Tofu With Caramelized Onions, Mushrooms and Peppers that I made for breakfast one day, above. Simple and delicious. (I served it along with fruit and vegan sausage.)

The recipes reflect creator Doug McNish's background as a chef, yet he has put the focus on ensuring they are easy to prepare and appealing to vegans and non-vegans alike. Plus they are all gluten-free! All of the recipes use clean, whole food ingredients. No refined flours or sugars are called for.

"Eating vegan is easy and requires very little time," says McNish. "Cooking quinoa, rice and other legumes is usually as easy as one pot and some seasoning. Steaming or sauteing some leafy greens is no more than 10 minutes start to finish. I think the key to remember is that anything can be looked at as a lot of work if you are not enjoying it. I think that making meal prep fun and enjoyable (no matter what diet you follow) is one of the keys to success and enjoyment."

Roasted Cauliflower and Chickpea Tacos, from Vegan Everyday, by chef Doug McNish #vegan #healthy #wholefoods #glutenfree

Recipes I'm looking forward to trying - Moroccan-Style Collard Greens, Spinach Sauteed in White Wine and Garlic, Avocado Tempura, Coconut-Crusted Tempeh with Sweet Potato Mash, Lemon Poppyseed Muffins, Carrot Cake...I could go on and on.

Buy The Book!


Buy Vegan Everyday: 500 Delicious Recipes in the U.S. Buy Vegan Everyday: 500 Delicious Recipes in Canada.

Visit Lisa!


Be sure to visit Lisa, The Viet Vegan, to read her thoughts on the cookbook she has chosen for this week of Veganuary - The Rawsome Vegan Cookbook.

Enter To Win!


And proceed down to the bottom of the post to enter to win a copy of Vegan Everyday! Head over to this post for two other giveaways involving tons o' vegan cookbooks, including my week one feature, How It All Vegan. You can also access those two giveaways via this post about my second week's book, Salad Samurai (which is a prize in the group giveaway). I'm also hosting a giveaway for two exciting books that are sure to whip you into shape this year.


Recipes courtesy of Vegan Everyday by Doug McNish, 2015 © www.robertrose.ca Reprinted with publisher permission. Available where books are sold.


Roasted Cauliflower and Chickpea Tacos



by Doug McNish
Keywords: vegan gluten-free

Ingredients (8 to 10 tacos)
    FILLING
    • 1⁄4 cup grapeseed oil 60 mL
    • 3 tbsp freshly squeezed lime juice 45 mL
    • 2 tsp chili powder 10 mL
    • 1 tsp ground cumin 5 mL
    • 1⁄2 tsp fine sea salt 2 mL
    • Pinch cayenne pepper
    • 2 cups drained cooked chickpeas (see Tips) 500 mL
    • 1 head cauliflower, cut into bite-size florets (about 4 cups/1 L)
    SLAW
    • 2 cups thinly sliced red cabbage 500 mL
    • 1⁄2 cup roughly chopped fresh cilantro leaves 125 mL
    • 1⁄2 cup thinly sliced red bell pepper 125 mL
    • 2 tbsp extra virgin olive oil
    • 2 tbsp freshly squeezed lemon juice 30 mL
    • 1⁄4 tsp fine sea salt 1 mL
    AVOCADO DRIZZLE
    • 1⁄2 ripe medium avocado
    • 1⁄2 cup water 125 mL
    • 1⁄2 cup extra virgin olive oil 125 mL
    • 3 tbsp freshly squeezed lime juice 45 mL
    • 1 tbsp freshly squeezed lemon juice 15 mL
    • 1⁄8 tsp fine sea salt 0.5 mL
    • 8 to 10 small gluten-free organic corn taco shells
    • Lime wedges
    • Hot sauce
    Instructions

    Preheat oven to 400°F (200°C).
    Prepare baking sheet, lined with parchment paper.
    Filling
    In a large bowl, whisk together grapeseed oil, lime juice, chili powder, cumin, salt and cayenne. Add chickpeas and cauliflower and toss well. Spread evenly over prepared baking sheet.
    Bake in preheated oven for 18 to 20 minutes or until golden brown.
    Slaw
    In a large bowl, toss together cabbage, cilantro, red pepper, olive oil, lemon juice and salt. Set aside.
    Avocado Drizzle
    In blender, combine avocado, water, olive oil, lime juice, lemon juice and salt. Process until smooth and creamy. (Store leftover drizzle in an airtight container in the refrigerator for up to 3 days.)
    Assembly
    Spoon chickpea-cauliflower filling into taco shells. Top with slaw and a liberal
    amount of avocado drizzle. Serve with lime wedges and hot sauce on the side.
    Tips
    Use either chickpeas you have cooked yourself or canned, preferably with no salt added. When using canned legumes that contain salt, be sure to rinse and drain them thoroughly before using.
    If cooking dried chickpeas, you can use your slow cooker or cook them on the stovetop.
    A hand-held citrus reamer can be used to extract the juice from lemons and limes. Available in most kitchen supply stores, this tool would be ideal to use for the citrus in this recipe.
    Choose organic taco shells to avoid GMOs, and check the label to make sure they are gluten-free and do not contain any added wheat.
    If you prefer, serve the Avocado Drizzle alongside.

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    Buddhist Noodle Bowl



    by Doug McNish
    Keywords: vegan gluten-free

    Ingredients

      BROTH
      • 1⁄2 cup wheat-free tamari (see Tips) 125 mL
      • 1⁄2 cup water 125 mL
      • 2 tbsp raw agave nectar 30 mL
      • 1 tbsp dulse flakes (see Tips) 15 mL
      • 1 tbsp brown rice vinegar 15 mL
      • 1 tbsp chopped peeled gingerroot 15 mL (see Tips)
      • 1 tbsp mirin 15 mL
      NOODLES
      • 1 package (8 oz/250 g) gluten-free soba noodles (see Tips)
      VEGETABLES
      • 2 tbsp grapeseed oil 30 mL
      • 1 tbsp minced peeled gingerroot 15 mL
      • 1 cup thinly sliced baby bok choy 250 mL
      • 1⁄2 cup thinly sliced shiitake mushrooms 125 mL
      • 1⁄2 cup thinly sliced napa cabbage 125 mL
      • 1⁄2 cup thinly sliced red bell pepper 125 mL
      • 1⁄2 cup cooked adzuki beans 125 mL
      • 2 tbsp thinly sliced green onion
      • 2 tsp raw white sesame seeds
      • Dash toasted sesame oil
      Instructions

      Broth
      In blender, combine tamari, water, agave nectar, dulse, vinegar, ginger and mirin. Blend at high speed until smooth. Transfer to a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer until ready to use.
      Noodles
      In a large saucepan of boiling water, cook noodles according to package instructions.
      Using a colander, drain and immediately rinse under cold running water to remove excess starch. Set drained noodles aside.
      Vegetables
      In a large skillet over medium heat, heat grapeseed oil. Add ginger and cook until lightly golden, about 2 minutes. Add bok choy, mushrooms, cabbage and red pepper. Cook until soft, 2 to 3 minutes (be careful not to overcook, as you want the vegetables to retain their color).
      Pour noodles and broth into individual serving bowls. Top with sautéed vegetables, beans, green onion, sesame seeds and a drizzle of sesame oil, divided equally. Serve immediately.

      Powered by Recipage



      Enter To Win A Copy of Vegan Everyday!


      Residents of the U.S. and Canada may enter to win a copy of Vegan Everyday using the rafflecopter below until February 8th.


      a Rafflecopter giveaway

      30 comments:

      1. i would love to win because i love seeing new ways of making vegan basics. and cookbooks! thanks for the giveaway! rhonnajerauld@gmail.com

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      2. I would love to win as I am already a vegetarian but would like to try more completely vegan meals

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      3. i love cookbooks! and I would love to add more vegetarian options into my family's meal plan :D Thank you!

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      4. We could use more options in our house and I love cookbooks!
        jan

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      5. I want to learn more plant-based recipes. I tend to make the same ones over and over again.

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      6. I heard Doug McNish on a podcast lately (speaking about veganism and faux meat) and he was so well spoken. He had a lot of interesting thoughts on how to create umami with vegan food, and he said this cookbook is filled with more tips! I would love a copy, and I heard great things about his restaurant, too.

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      7. I would love to win this book to add variety to my meals.

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      8. I want to give vegan living a go and this seems like the perfect place to start. -Ariel

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      9. Great review! I forgot about some of those recipes.. no wonder, there are 500 recipes and hard to keep track of them. Will have to dust the cookbook off again. :)

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      10. I would love to add more variety and new recipes in general to my vegan diet :)

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      11. I would love some new recipes and vegitarian/vegan options in my collection of go to meals! Thanks for the awesome giveaway : )

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      12. I'd love to win because it looks likes there are some tasty recipes in this cookbook!

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      13. I`ve been vegetarian for 40 years but I eat too much cheese. Since this cookbook is vegan, there is no cheese and help save me from myself.
        MPaula

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      14. I make vegetarian and vegan meals regularly and am always looking for inspiration!

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      15. I simply want to learn more about choices when eatting Vegan and introduce myself to some Vegan recipes to try!

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      16. I love Doug McNish's food, it's always plenty flavourful and full of plant-based nutrition! I haven't cooked from this cookbook yet, but I've flipped through it a bunch at the TVA. Those tacos look epicccc thanks for joining in on the #VeganCookbookLove Joann! (sorry for the late response to this, I'm crazy behind in life)

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      17. I'm not vegan, but a friend of mine is vegan, so I really want to make her a bunch of food she can actually eat.

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      18. always looking for more options in my home! I love cooking vegan but find the protein part a bit of a struggle sometimes

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      19. I just set out on the path to go vegan again :)

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      20. I eat many vegan foods but want to get even more proficient at making them!

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      21. I'm not a vegetarian or vegan but I like to eat vegan meals at least once a week and I have family members who are vegan.

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      22. I'd like to win this book because I'm always looking for healthy vegan recipes.

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      23. The recipes look delicious and healthy so it would be great to win it!

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      24. Always love seeing the interesting ways others use plantbased foods to create tasty dishes. These recipes look great! 😸

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      25. I'd like to really take a look at some vegan recipes!

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      26. great book to add to my collection!

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      27. I'm looking to cut back on our meat consumption but I don't want to scrimp on taste or health. This cookbook is just what I need. Thanks for giving.

        Besos, Sarah
        Journeys of The Zoo


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      28. My husband has been eating Vegan for a while now so I would love to win this cookbook for him to get some different recipes to try. :)

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