My favourite cookbook right now is The Korean Vegan. Magical, delicious flavour combinations. The bulgogi blew my mind. The cookbook also sets you up to have a fridge full of sauces and banchan to dress up any weekday rice + protein combination into a delicious meal.
This West-African-inspired peanut soup from Cookie and Kate is what I pull out whenever I want to make something impressively delicious, but also fast and low-effort.
I found I Can Cook Vegan by Isa Chanda Moskovitz to be somewhat hit and miss, but the hits (buffalo cauliflower salad, sloppy shiitakes, chickpea tuna melt, maple-mustard brussel sprouts) were really solid. I recommend this over her earlier cookbooks; she has really reined in her desire to have 30-ingredient recipes that take over an hour to prepare.
The Moosewood Cookbook is a classic for a reason, but you gotta get a version released either before or after the 1990s low-fat fad. We like oil and salt! We like calories! Put the fat in!!
My favourite cookbook right now is The Korean Vegan. Magical, delicious flavour combinations. The bulgogi blew my mind. The cookbook also sets you up to have a fridge full of sauces and banchan to dress up any weekday rice + protein combination into a delicious meal.
This West-African-inspired peanut soup from Cookie and Kate is what I pull out whenever I want to make something impressively delicious, but also fast and low-effort.
I found I Can Cook Vegan by Isa Chanda Moskovitz to be somewhat hit and miss, but the hits (buffalo cauliflower salad, sloppy shiitakes, chickpea tuna melt, maple-mustard brussel sprouts) were really solid. I recommend this over her earlier cookbooks; she has really reined in her desire to have 30-ingredient recipes that take over an hour to prepare.
The Moosewood Cookbook is a classic for a reason, but you gotta get a version released either before or after the 1990s low-fat fad. We like oil and salt! We like calories! Put the fat in!!