I often hear from people who think eating plant-based is difficult, but that doesn’t have to be the case. This cookbook has easy recipes that anyone can make and will enjoy eating.
Easy Vegan Breakfasts & Lunches: The Best Way to Eat Plant-Based On the Go
ABOUT THE BOOK
Maya Sozer, chef and founder of the blog Dreamy Leaf, shares easy recipes for plant-based breakfasts, lunches, snacks and basics with a focus on simplicity, portability and wholesome ingredients.
MY OVERALL IMPRESSION
I like that these recipes can appeal to both vegans and meat eaters alike. Find familiar dishes like pancakes, tacos, soup, gratin, burgers and stir fry.
WHAT SETS THIS BOOK APART
This book has only four chapters: Quick Breakfasts, Easy Lunch, Smart Snacks and Basics.
RECIPE DIFFICULTY LEVEL
FOCUS/MAIN TYPES OF DISHES
This book focuses on plant-based breakfasts, lunches and snacks that are simple, portable and wholesome. It’s ideal for those who have cut out or cut down on gluten — a large majority of the recipes are gluten-free or adaptable to a gluten-free diet.
A FEW RECIPES I BOOKMARKED
Here are some recipes you can find in this book:
- Quick Parfait (pg 21)
- Day Dream French Toast (pg 25)
- Peanut Butter Banana Pancakes (pg 30)
- Cream of Spinach Pockets (pg 46)
- Curried Veggies (pg 59)
- Make it Yours Creamy Veggie Soup (pg 60)
- Cast-Iron Black Bean Loaf (pg 68)
- Green Lentil Burgers (pg 87)
- Spicy Potato Leek Soup (pg 92)
- Kung Pao Chickpeas (pg 107)
- Vegetable Gratin (pg 112)
- Mini Lemon Curd Tarts (pg 135)
- Beet Hummus (pg 148)
- Kale Mint Pesto (pg 163)
- Peanut Butter Curry Sauce (pg 168)
WHO SHOULD READ THIS BOOK
This cookbook is great for pretty much anyone, from beginner vegans in college to skeptical, meat-eating moms who just want to try something new, delicious and wholesome for their family.
FROM THE PUBLISHER
The publisher of the book says, “In Easy Vegan Breakfasts & Lunches, Maya succeeds at finding the balance between cooking flavorful plant-based meals at home while still emphasizing simplicity and portability. With 80 vegan and often gluten-free recipes, she proves that anything is possible with a good food processor and a little bit of prep time.
Although this book primarily focuses on breakfasts and lunches with recipes from Chocolate Tahini Granola and Almond Butter Blueberry Pancakes to Eggplant Quinoa Black Bean Burger and Curried Chickpea Tacos, it also offers Smart Snacks and Basics such as Zucchini Carrot Spread and Red Bell Pepper Aioli. Vegans and meat-eaters alike will rejoice in the convenience and delicious nourishment of these easy recipes.”
Maya is culinary creative and photographer. She has a diverse background in visual arts. Her foray into sharing her experience began when she was asked to create recipes for a wine bar & bistro in Palo Alto, California where she then continued to work as a chef. After finding our way into veganism, her focus has shifted towards the internet in hopes of spreading the love and contributing to the growth of the plant-based cuisine as well as the lifestyle.
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Images via Page Street Publishing Co