Today I’m bringing you the first ever cookbook review here on Vegan Chickpea! Kate Ford, the blogger behind one of the leading UK vegan and vegetarian food blogs over at The Veg Space, has recently come out with her first cookbook called Vegan in 15: Delicious Plant-based Recipes You Can Cook in 15 Minutes or Less. In exchange for providing an honest review, I received the book for free. Thanks Kate! 🙂
A WORD FROM KATE
“I’m not here to tell you why you should eat less meat and dairy, nor why you should go vegan. Instead, if you are thinking about it, or have decided to do so, I hope simply to show you that you can eat incredibly tasty food that doesn’t take hours to prepare or involve trips to multiple health food shops for obscure ingredients.
These recipes aren’t gluten free, sugar free, low calorie, low carb, paleo or detoxing. They won’t necessarily give you an ‘inner glow’, a ‘bikini-ready beach body’ or cure medical ailments. They just offer really good food which is quick and easy to make, and which happens to be vegan.
I’m passionate about writing recipes which look and taste like the sort of food you see in mainstream cookery books and magazines – recipes, above all, which will lift your spirits when you’ve had ‘that’ conversation about protein with a well-meaning friend for the hundredth time.”
~ Kate Ford
The book is divided into the following sections, and I’ve listed a couple sample recipes from each chapter:
Easy Brunch – Smoky ‘Full English’ on Toast; Griddled Asparagus with Lemony Sauce on Crumpets
Speedy Soups – Chunky Green Minestrone with Curly Kale; Oyster Mushroom Tom Yum Soup with Rice Noodles
Salads – Tenderstem, Cucumber and Soba Noodle Salad; Speedy Spinach Falafel with Carrot and Apple Salad
Fast Lunch – Broccoli and Kale Pine Nut Pizza; Speedy Bean Burger with Gherkins and Mustard Mayo
Small Plates – Courgetti (Zucchini Spaghetti) and Sweetcorn Fritters with Coconut Yoghurt; French Beans and New Potatoes with Fresh Basil Pesto
Main Dishes – Portobello Mushroom Stroganoff (recipe below!); One-Pot Linguine with Olives, Capers and Sun-Dried Tomatoes
Whew, I’m back from my travels in Germany and am home in the USA for the holidays! I had an amazing 10 days with my parents traveling around southern Germany and visiting some Christmas markets – more to come on that in a post next month!
I came up with this vegan and gluten free slow cooker lasagna recipe about a year and a half ago. My brother, sister and brother-in-law were coming over for dinner and I wanted to make something easy, hearty and yummy that everyone would enjoy and not say, “Well… that was good for being vegan and gluten free.” I wanted them to just say, “That was delicious!” No caveats.
Hence, this lasagna was born and my intention came true! Everyone loved it and I made it again a couple months later at a family gathering my cousins, aunt and parents and again, everyone enjoyed it and my aunt even asked me for the recipe. 🙂 Yay!
So my friends, I’m really eager to finally get to share this recipe with you! If you have family and friends over for the holidays and are looking for a simple meal to make when you have company, then here is your answer. This recipe is flexible – feel free to substitute different vegetables, cheeses, sauces. This is simply a foundation and you can play around with it to suite your tastes!
Happy Holidays and best wishes to you and your loved ones!
Portobello mushrooms = delicious. Pizza = delicious. Pizza + portobello mushrooms = extra delicious! Portobello mushrooms are one of my favorite vegetables (ok, technically they’re fungi, not vegetables, buuuut how appetizing is it to say you’re eating fungus?). They’re hearty, ‘meaty’ and nutritionally dense. They are enjoyable mixed in casseroles, stir fries or salads, while also being worthy of the solo spotlight when simply grilled, broiled, baked or stuffed.
The other day I was craving eggplant parmesan but knew I wanted to incorporate other vegetables into some kind of baked, casserole-esque melty goodness. I couldn’t decide what I wanted to make exactly, so just started cooking and this baked veggie dish was the result! Layers of marinated mushrooms, roasted eggplant and squash, tomato sauce, fresh basil and of course, homemade vegan Parmesan. YUM!
These balls are a crowd pleaser. I made these as part of a dinner for 22 people and they were hit, to vegetarians and meat eaters alike. I even got asked for the recipe! *Proud moment*
They’re a perfect substitute for traditional meatballs with about 3 grams of protein per ball (thus about 9 – 12 grams per serving), are a little crispy on the outside and have a small kick from the chili powder. You can of course serve them with traditional pasta, but I really like them with zucchini pasta! See my tutorial on How To Make Zucchini & Squash Spaghetti for more about how easy it is to make veggie spaghetti.