If, after reading your book, a person is inspired to incorporate more vegan recipes into their diet, what are five pantry items you recommend they have?
Olive oil, lemon, garlic, fresh herbs, and flax meal. The last one is really helpful as an egg substitute.
What about something specifically vegan?
Nutritional yeast. It is full of vitamin B12 and has a Parmesan-like flavor. And it’s great on pastas, risotto, popcorn, salads, and anything featuring breadcrumbs.
And for baking?
Aquafaba, which is the liquid that comes from chickpeas. You can use it to make whipped cream. Also, coconut oil, coconut milk, plant-based milks, and a plant-based butter, as I mentioned.
I’m craving your book’s Breakfast Cookies, made with just six ingredients: flaxseed meal, peanut or almond butter, rolled oats, dried cherries or cranberries, vanilla, and maple syrup. Do the kids register them as cookies or healthy foods moms make them eat?
It depends on what your kids are used to, how you talk to them about it, and, most important, how you as a parent model it.
Your Stewy White Beans call for cannellini or Great Northern beans. Do you cook your own beans or buy them canned?
I am not so organized as to have thought through soaking the beans overnight. So I’m a big canned bean person, but my culinary partner, Sarah, prefers to cook her own beans. We compromise. My recipes are developed with the busy home cook in mind.
What are your favorite recipes in the book? One savory and one dessert.
The Macaroni and Cheese is a hallmark in that it really convinced me that my family is movable around this issue. It tastes like any other macaroni and cheese. And the Chocolate Chip Chickpea Cookie, which is in my first book, is very popular. We remade them as vegan for the new book, using flaxseed meal, coconut oil, and canned chickpeas and rolled oats. It’s easy to make, delicious, really wholesome, and kids love them.
If, after reading your book, a person is inspired to incorporate more vegan recipes into their diet, what are five pantry items you recommend they have?Olive oil, lemon, garlic, fresh herbs, and flax meal. The last one is really helpful as an egg substitute.What about something specifically vegan?Nutritional yeast. It is full of vitamin B12 and has a Parmesan-like flavor. And it’s great on pastas, risotto, popcorn, salads, and anything featuring breadcrumbs.And for baking?Aquafaba, which is the liquid that comes from chickpeas. You can use it to make whipped cream. Also, coconut oil, coconut milk, plant-based milks, and a plant-based butter, as I mentioned.I’m craving your book’s Breakfast Cookies, made with just six ingredients: flaxseed meal, peanut or almond butter, rolled oats, dried cherries or cranberries, vanilla, and maple syrup. Do the kids register them as cookies or healthy foods moms make them eat?It depends on what your kids are used to, how you talk to them about it, and, most important, how you as a parent model it.Your Stewy White Beans call for cannellini or Great Northern beans. Do you cook your own beans or buy them canned?I am not so organized as to have thought through soaking the beans overnight. So I’m a big canned bean person, but my culinary partner, Sarah, prefers to cook her own beans. We compromise. My recipes are developed with the busy home cook in mind.What are your favorite recipes in the book? One savory and one dessert.The Macaroni and Cheese is a hallmark in that it really convinced me that my family is movable around this issue. It tastes like any other macaroni and cheese. And the Chocolate Chip Chickpea Cookie, which is in my first book, is very popular. We remade them as vegan for the new book, using flaxseed meal, coconut oil, and canned chickpeas and rolled oats. It’s easy to make, delicious, really wholesome, and kids love them.