Plant-Based Recipes for Your Fast-Paced Vegan Lifestyle
May 7, 2018
In an effort to make vegan cooking more accessible for those on-the-go, food blogger Sobon (Vegan Bowl Attack!) presents an energized guide to preparing simple vegan meals. Sobon has organized her cookbook with a focus on function with chapters such as “Prep-Ahead Recipes,” “Meals in 30 Minutes or Less,” “Bulk Cooking,” and “Food on-the-Move.” With chickpeas and Indian black salt in her chickpea scramble (from the “Quick Breakfasts” chapter), Sobon has created a soy-free version (for those with soy allergies) of the popular tofu variety. In addition, she adds almond butter, agave nectar, and berry rhubarb chia jelly to her grown-up version of a PB&J, and peach slices for a sweet note in coconut BLTs (both recipes are from the “Lunch Box Stuffers” chapter). For summer, vegans no longer have to fear meat-heavy campfires and barbecues, as she suggests innovative contributions to any cookout, such as strawberry french toast in foil, cauliflower curry grill packets with yogurt sauce, or an oyster mushroom bake. Mason jar lunches—antipasto chopped salad with artichoke hearts and vegan white cheese, and a sesame soba salad with edamame and soba noodles—ensure that one can pack a flavorful, compact meal. This cookbook is proof that vegan food can be portable, healthy, and tasty.