The classic first cookbook from the coauthor of “Veganomicon” is back with even more tasty recipes, chatty anecdotes, and money-saving tips for easy plant-based cooking, featuring tempting full-color photos throughout.
Ten years ago, a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals-no fuss, no b.s., just easy, cheap, delicious food. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle-and full-color photos of those amazing dishes throughout.
With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for:
"French" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes... and more. So much more.
