If you are looking to explore the world of veganism, then The Simply Vegan Cookbook by Dustin Harder was designed for you.
Having delved into the vegan world only 10 years ago, the author decided to create the book for people who (like himself) feel becoming a vegan would be very hard. While it can be intimidating, perhaps even overwhelming, Harder wants to share his joy in vegan dishes.
The book is organized differently than most cookbooks. The recipes included are organized by main ingredient rather than meal type. I feel this helps introduce you to the various foods found in vegan recipes better and helps them to be less intimidating.
Chapter One includes five sections:
- Why This Book?
- Why These Foods?
- What To Expect
- The Complete Vegan Plate
- Make It Fun
This section explains the book and how to use it. There is even a section he calls Neat Cheats, which includes information on what can be substituted with store-bought options. This is helpful for the beginner vegan as not all of us will have the time to create all those staple pantry items.
Recipe chapters include:
- Broccoli & Cauliflower
- Root Vegetables
- Simple Sweets
- Kitchen Staples
At the end of the book, the author includes information on Vegan Brands that he recommends and a convenient Measurement and Conversion Chart.
The opening index has the recipe list already included, There is an indexed by meal type and by label (gluten-free, nut-free, soy-free, 30 minutes or less) at the end.
In all I felt that this book makes vegan cooking very approachable and not nearly as difficult as other cookbooks I have seen. The author has a wonderful friendly style and I like the way the book was organized.
For the included recipe I have chosen the Soft-Batch Chocolate Chip Cookies because I have been on a bit of a cookie bender since Christmas and a vegan recipe is a good addition to the old repertoire. Enjoy!
Soft-Batch Chocolate Chip Cookies
Nut-Free, Soy-Free, 30 Minutes or Less
- 2 1/2 cups all-purpose flour
- 1 cup dark brown sugar
- 1/2 cup organic cane sugar
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon Sea salt, plus more for sprinkling
- 1 cup canola oil
- 1/2 cup applesauce, unsweetened
- 2 teaspoons vanilla extract
- 1 1/2 cups vegan chocolate chips
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the flour, sugar, cane sugar, cornstarch, baking soda, and salt until well combined. Add the canola oriole, applesauce, and vanilla. Mix until the thick do forms. Fold in the chocolate chips until they are evenly disbursed.
- Form balls with one heaping teaspoon of dough. Place on the prepared baking sheet at least 2 inches apart and sprinkle the tops with salt.
- Bake for 10 to 12 minutes, until the cookies have spread slightly and the centers appear to be set, with the edges just starting to brown. Repeat until all the dough is baked.
- Let cool on wire rack for at least 10 minutes before enjoying.
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