Practically Vegan
More Than 100 Easy, Delicious Vegan Dinners on a Budget: A Cookbook
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- $14.99
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- $14.99
Publisher Description
More than 100 delicious, easy, and colorful vegan dinners on a budget from the founder of the massive social media platform Cooking for Peanuts, with a foreword by Jonathan Safran Foer.
Nisha Melvani appreciates that it's hard for many people to commit to being 100% vegan. But committing to one vegan meal a day—dinner—is much more feasible. For those trying to incorporate more vegan meals into your diet, Practically Vegan is your go-to weeknight dinner cookbook and the perfect entry to veganism.
A registered dietitian nutritionist, Melvani offers solid, tested vegan recipes and a non-militant approach for those wanting to eat less meat. Plant-based cooking will no longer feel intimidating with easy-to-find ingredients that you will use in the kitchen over and over again. Inspired by the flavors she was introduced to while growing up in Jamaica, England, and Canada, as well as her own Indian heritage, Melvani shares over 100 delicious recipes, including Creamy One-Pot Cheesy Broccoli Pasta Soup, Cauliflower-Sweet Potato Curry, Sesame Noodle Veggie Stir-Fry, Mushroom Bourguignon, and more, accompanied by a foreword written by bestselling author Jonathan Safran Foer, who urged Melvani to write this cookbook after feeding his family her recipes.
With easy-to-follow directions and recipe substitutions as well as culinary tips and tricks, Practically Vegan will be the helping hand you need to prepare a vegan dinner for yourself or your family with confidence.
PUBLISHERS WEEKLY
In this excellent debut, Cooking for Peanuts blogger Melvani skillfully proves that "inexpensive, simple, and practical" vegan recipes can be "sophisticated in their own right." She opens with a detailed list of plant-based cooking staples (among them frozen veggies, tofu, and herbs and spices, "the backbone for so many dishes"); provides thorough information on how to prepare them (to remove the bitterness out of tempeh, she simmers it); and at the outset of each chapter, serves up snackable bits of knowledge (pasta, for example, is "enriched with B vitamins and iron and contains a reasonable amount of protein"). Enticing recipes derive from a variety of cultures—running the gamut from lentil bolognese and spicy black bean chili to Thai veggie curry with tofu and miso eggplant steaks with spicy peanut noodles. To save time and effort for home cooks, Melvani shares plenty of delicious one-pot recipes—such as a chickpea and sun-dried tomato coconut stew that's ready in 20 minutes—and her amiable instructions offer modifications and swaps based on one's motivation, or lack thereof (while she recommends removing the skins of her chickpea "croutons" for a crispier result, she writes, "you can skip it. Just know it's a game-changer"). Veggie-heads and the vegan-curious alike will find this guide to plant-based eating irresistible.
