For the first week, I’m going to feature some vegan cookbooks that I’ve been cooking from recently. First up is Appetite For Reduction. I’ve posted about this cookbook before and have already professed my love for it; the style of cooking is how I cook when left to my own devices – low fat, lots of whole foods and lots of flavor.
Baked Falafel & Hummus Wrap. I love these baked falafel – all the flavor and crunch without the deep frying. I actually over-baked my falafels, so they were extra crunchy. The hummus recipe is low-oil and tahini-free, and to be honest I missed the tahini flavor so I added a tahini sauce to my wrap. Next time I’ll add a bit of tahini to the hummus, or try one of the suggested hummus flavors such as pizza hummus.
Hottie Black-Eyed Peas & Greens and Creamed Corn, served with patty pan squash and red onion. The peas and greens are a one-pot dish, which is great. I found it wasn’t quite hot enough for me, so I added more hot sauce. The creamed corn is made from blended fresh corn, and packs so much corn flavor without much added fat. The patty pan squash were a great, buttery complement to round out the meal.
This is Caldo Verde with Crumbled Tempeh. Caldo verde means green soup, and the tempeh stands in for sausage here. The recipe calls for chard or kale, but I used cabbage because I had some in the fridge. I liked this recipe but didn’t love it, and I think the cabbage was to blame. Between the cabbage, tempeh and fennel seeds there was a bit too much bitterness going on. I think with some chard or kale though, it would be great.
A Bee Ell Tee, from the sandwich section. The sandwich and bowls sections of Appetite For Reduction are a great addition, as they give you more ideas for using the recipes, and make the style of eating seem more realistic and accessible. The Bee in a Bee Ell Tee is eggplant bacon, which I’ve posted about before. It may not look like much in this picture, but eggplant bacon is smoky and chewy and wonderful. I could eat a whole eggplant worth of it. The other standout in this sandwich is the Cashew Miso Mayo. It’s not really like mayo, but it’s a salty, tangy spread which really made the sandwich.
Here we have Buffalo Tempeh with potatoes, asparagus and Easy Breezy Cheezy Sauce. I’m in love with the buffalo tempeh and have made it multiple times now, which says a lot, since I usually only make a recipe once unless I really like it. The cheezy sauce is easily the best quick cheese sauce I’ve had. It comes together really quickly but doesn’t taste raw like some sauces can.
This is a Mediterranean Bowl with quinoa, spinach, chickpeas, roasted cauliflower, Caesar Chavez Dressing and a sprinkling of ground seeds. The original bowl combination calls for bulgur, and quinoa was a good stand in. The spinach was my addition to get something green in there, but it would have been better if it was cooked down a bit. And of course, the Caesar Chavez Dressing tastes good on everything.
I’ve been branching out to other cookbooks recently, but I know I’ll keep coming back to Appetite For Reduction until I’ve tried almost everything. If you’ve cooked from Appetite For Reduction too, what have been your favorites?