So what do 1000 vegan recipes look like? Something like this …
Trust me, this hard-backed baby is thick. I thought there were two books in the package. Now, whenever Robin Robertson, author of 1,000 Vegan Recipes, is asked “What does a vegan eat?” she won’t need to say a word. She can just haul out with this massive cookbook and lay it on them.
I must admit, when I thought of the idea of this many recipes in one book, I was a bit overwhelmed. I have had jam-packed cookbooks sit on my shelves for years merely because it is just too much work to sift through them. But 1,000 Vegan Recipes is beautifully organized, and filled with simple, yet flavorful recipes. It really is that cookbook you open up when you don’t know what to make and you don’t want to have to head to the store to pick anything up. Just thumbing through, I found dozens of recipes that used only ingredients I regularly stock.
I would give you a list of sample recipes, but there are simply too many to give you an accurate overview. Entrees, appetizers, sauces, soups, desserts … dozens upon dozens of recipes for every category. Instead, I will give a quick review of the three recipes I trialed within 24 hours of receiving this book.
It was lunch time when the book arrived, otherwise known as big-massive salad time, and I was craving something new for our salad dressing. I went for the Creamy Artichoke Dressing and didn’t regret it.
I won’t give away the secret, but this amazingly dairy-free dressing took no more than two minutes and a blender to create and it didn’t contain any mayo (vegan or otherwise) or dairy alternatives! Yet, it turned out so rich and creamy. Upon refrigeration it thickens even more, so you can thin it a bit for a lighter dressing.
Of course, after lunch I was craving something sweet, and the Agave-Glazed Pecans recipe looked too, too easy. But, I turned them into Maple-Glazed Pecans (an option Robin gave in the cookbook), and used a heavy hand with the vanilla.
I was surprised by how gooey they turned out, but that was a benefit in my book. They were delicious! Though next time I mights spice them up even more.
As long as I was cooking up the pecans, I thought, “Why not try the walnut recipe too?” The savory Five-Spiced Walnuts tasted like hot buttered popcorn (with a fragrant kick) right out of the oven! This easy recipe is going to the top of my repeat list.
Of course, there are many more substantial recipes in this book, but I barely got past skimming the first few chapters before I was compelled to head to the kitchen. But don’t take my word for it … Win a copy for yourself today!
- To enter to win a copy of 1,000 Vegan Recipes, leave a comment on this post telling me why you want to win this cookbook.
- To receive a bonus entry, spread the word about this giveaway … tweet it, share it with your friends on facebook, mention it on your blog, or email some colleagues … whatever works for you. Just make sure you come back here and leave a second comment letting me know you did.
Entries will close at midnight TODAY, so get your entry in now! All of this week’s cookbook winners will be announced at the end of the week.
It is very rare that I would post a recipe here that I haven’t yet trialed, but when Robin mentioned featuring her Hollandaze Sauce recipe, I lept at the opportunity. And, I can assure you, I will be making this recipe to top some asparagus very soon …
This recipe is from 1,000 Vegan Recipes by Robin Robertson, published by John Wiley & Sons.
- 3/4 Cup Unsalted Raw Cashews
- 3 Tablespoons Nutritional Yeast
- 1/2 Cup Hot Water
- 3 Tablespoons Fresh Lemon Juice
- 1/2 Teaspoon Yellow Mustard
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Turmeric
- Pinch Ground Cayenne
- 3 Tablespoons Vegan Margarine
In a high-speed blender, process the cashews to a fine powder. Add the nutritional yeast, water, lemon juice, mustard, salt, turmeric, and cayenne and blend until smooth.
In a small saucepan, melt the margarine over medium heat and add to the cashew mixture. Blend until smooth. Serve as is or return the sauce to the same saucepan and heat, stirring, over low heat.
Yields 1 1/2 cups