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Over 220 recipes so delicious it’s hard to believe they’re actually vegan: “Brilliant and creative…So many things I want to make!”–Gina Homolka, #1 New York Times-bestselling author of The Skinnytaste Cookbook
A diet free of animal products is a healthy choice, and it also means living a greener life and changing the world for the better—one plate at a time. Kathy Patalsky, creator of the popular vegan food blog Healthy.Happy.Life, read by millions, makes sure eating vegan is fun and delicious too. In Healthy Happy Vegan Kitchen, you’ll find flavor-packed recipes for Vegan Philly Cheese Sandwich, Ultra Creamy Cashew Veggie Pot Pie, Garden Veggie Frittata, and over two hundred more.
Along with the inventive recipes, the book also includes guides to help “veganize” your kitchen with helpful ingredient and equipment information, cooking techniques for vegan staples, nutrition information, and wellness tips—making it the perfect book for both long-time vegans and newcomers alike.
From the Publisher
Black rice peanut kale bowl with protein from Healthy Happy Vegan Kitchen
Serves 2
This is a pretty fantastic meal when you crave simple flavors and healthy ingredients that taste amazing. Nutty black rice blends with peanut-dressed kale and a simple maple-pepper tofu or tempeh slice on top. Dinner is done!
Directions
1. For the Tofu or Tempeh: In a bowl, combine the tofu or tempeh, maple syrup, tamari, and spices. Cover and set in the fridge to marinate for at least 10 minutes. Overnight is even better, but not necessary.
2. For the Black Rice: In a large saucepan, combine the rice, 1½ cups water, and the salt. Bring to a boil, cover, and reduce the heat to low. Simmer until the rice is tender, 35 to 45 minutes. Drain any excess liquid and fluff the rice with a fork. Cover and refrigerate to set and chill for best texture.
3. For the Dressing: Combine the dressing ingredients in a small microwave-safe cup. Warm the dressing in the microwave for about 15 seconds.
4 Place the kale leaves in a large bowl and pour the warmed dressing over the top. Massage the dressing into the kale. The kale should wilt a bit and soften as it becomes marinated with the dressing.
5. Fold in the rice. Toss well. Divide the mixture between 2 serving bowls and set aside.
6. Set a skillet over high heat and add a drizzle of oil. When the oil is hot, add the tofu and pour the excess marinade over the top. Cook for 1 to 2 minutes on each side, just enough time to get a nice blackened sear. Add salt and pepper to taste. Divide the protein between the serving bowls, over the kale and rice. Serve warm.
Nutrition facts: (per serving–334 grams)
Calories: 300; Fat: 7 grams; Carbs: 50 grams; Protein: 15 grams; Fiber: 6 grams, Vitamin C: 181 percent; Iron: 20 percent; Calcium: 26 percent; Vitamin A: 178 percent.
Ingredients
6 ounces tofu or tempeh
2 teaspoons grade B maple syrup (for tofu or tempeh)
1 teaspoon tamari (for tofu or tempeh)
Pinch of freshly ground black pepper (for tofu or tempeh)
Pinch of cayenne (for tofu or tempeh)
Pinch of garlic powder (for tofu or tempeh)
¾ cup black rice
Pinch of sea salt (for rice)
Juice of 1 lime (for dressing)
1 tablespoon creamy peanut butter (for dressing)
2 teaspoons grade B maple syrup, agave, or brown rice syrup (for dressing)
Pinch of sea salt and freshly ground black pepper (for dressing)
Pinch of grated peeled fresh ginger or cayenne, optional (for dressing)
4 cups torn kale leaves (for dressing)
Drizzle of extra-virgin olive oil (for dressing)
Sea salt and freshly ground black pepper (for dressing)
ASIN : B00LZ7GTJ8
Publisher : Houghton Mifflin Harcourt; Illustrated edition (April 28, 2015)
Publication date : April 28, 2015
Language : English
File size : 33057 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Not Enabled
Word Wise : Enabled
Sticky notes : On Kindle Scribe
Print length : 766 pages
