Vegan cookbook dishes plant-based recipes for all
Lisa Dawn Angerame, author of a previous vegan cookbook, returns with a new cookbook, “The Vegan ABCs Cookbook” that is aimed for those new to the plant-based lifestyle.
Angerame focuses each chapter to a different vegan ingredient, showing how you can build a meal around the ingredient, and giving newbies a chance to familiarize themselves with everything.
Angerrame is the founder of the blog, Lisa’s Project: Vegan and has certification in plant-based nutrition from eCornell.
The book also literally goes from A-Z, with different ingredients that illustrate a way to cook around the plant-based lifestyle, and several recipes for each ingredient. Whether its learning about Aquafaba through Classic Coconut Macaroons or finding new recipes for Zucchini with Green Minestrone or Zucchini Carpaccio with Fresh Herbs and Umeboshi Vinaigrette. Each chapter also gives an introduction to the ingredient, talking about where it comes from — did you know Aquafaba is the name for the liquid in a can of beans? And that you can use the Aquafaba from chickpeas as an egg replacer?
There is a lot of variety in the recipes, from popcorn to banana-caramel cake to lasagna rolls, there is something for everyone, and it is all plant-based.
Try a recipe for yourself with Modern Portobello Stroganoff.
“The Vegan ABCs Cookbook” is published by Page Street Publishing. It is $21.99.
Contact Amy Phelps at firstname.lastname@example.org.
Reprinted with permission from The Vegan ABCs Cookbook by Lisa Dawn Angerame, Page Street Publishing Co. 2021. Photo credit: Alexandra Shytsman
Stroganoff is a classic dish that was created by a French chef in St. Petersburg,Russia, in 1891 for a cooking contest. He won and the rest is history! The flavors are classically French (mustard) and Russian (meat in cream) at the same time. It’s really easy to veganize and modernize, with meaty portobellos and yogurt, so if you have food nostalgia like me, you are going to love it. It’s just as memorable and luxurious as the original. While it’s traditional to serve stroganoff over a bed of curly noodles, it’s also delicious with rice, vegan mashed potatoes and crispy roasted potatoes.
2 tbsp (30 ml) good olive oil
2 tbsp (28 g) vegan butter
4 portobello mushrooms, stems and gills removed and chopped into big chunks
1 small onion, thinly sliced into quarter moons
2 cloves garlic, pressed 2 tsp (5 g) paprika
1 tbsp (15 ml) tamari
1 tbsp (5 g) nutritional yeast
1/2 cup (120 ml) vegan white wine
1/2 cup (120 ml) plain unsweetened vegan yogurt
2 tsp (10 ml) grainy mustard
1/2 lb (227 g) curly noodles
Fresh parsley, chopped
Fresh chives, chopped
Heat a cast-iron or nonstick skillet over medium-low heat. Add the oil and butter and melt them together. Add the mushrooms, onions, garlic and paprika. Cook, mixing around occasionally, until the mushrooms have released their moisture and have significantly reduced in size and the onions are soft, about 10 minutes. Season with tamari and nutritional yeast.
Deglaze the pan with the white wine and cook until the wine is mostly absorbed,about 2 minutes. Add the yogurt and mustard and mix until the sauce is uniformly creamy.
In the meantime, prepare the noodles. Bring a big pot of salted water to a boil and cook the noodles according to the package instructions. Drain the noodles and put them back into the pot.
Serve the noodles topped with stroganoff and a sprinkle of parsley and chives.