Amber St. Peter - Homestyle Vegan Easy, Everyday Plant-Based Recipes

Homestyle
VEGAN EASY, EVERYDAY PLANT-BASED RECIPES AMBER ST. PETER FOUNDER OF FETTLE VEGAN The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy. This book is dedicated to my partner,Alex, for always being an honest and willing taste tester and to my pup,Maddie,for always cleaning up dropped crumbs from the floor.I feel pretty lucky to have two creatures who love food just as much as I do in my life. Hi! Im Amber, the face behind all of these healthier homestyle recipes.

Ive been plant-based and following a vegan diet for nearly 6 years, but for me its really all about eating well and saving the planet at the same time. As someone who considers herself an environmentalist, I think eating vegan is an easy way to save the lives of animals while saving ourselves from increasing emissions of greenhouse gases, wasted water and toxic chemicals in our food. I hope each of these recipes inspires you to try something new. If you are a vegan, youre going to love how easy and satisfying these recipes are. If youre not, theyre the perfect way to take your regular meals and health-ify them by removing the meat and dairy, and reducing the amount of sugar in the recipes. Each of these recipes is here because I really wanted to take traditional, standard American diet foods and make them edible againand make them easier than ever to whip up.

Dishes like my Quinoa Meatball Sub () will change the way you feel about vegan food. Theyve got tons of texture and flavor, and are sure to impressplus, you can actually feel good about eating them! I tried to keep the ingredients in this book simple and attainable as well, because I realize that not everyone has access (or the expendable cash) to go out and buy goji berries and grain-free flours, just to experiment with a recipe you may not love. Every ingredient in this book should be available at your local grocery store, and every recipe will remind you of cooking at home with Mom (or Dad, or Grandma) growing up. Oh, and I promiseNO TOFU! Ive revamped the classics, and I cant wait for you to try them!

BEEP BEEP BEEP! Yup, thats how most of our mornings start. Slaves to the alarm clock, we roll out of bed, shuffle into the shower, dig through piles of unfolded laundry to find something work-appropriate (apparently yoga pants dont qualify?) and grab something less-than-stellar for breakfast as we take off out the door. So lets knock it off, huh? You might not be able to totally ditch the alarm clock but you can set it a little earlier, plan your outfit ahead of time and make one of these easy, start-your-day-right breakfasts.

Trust me, itll make all the difference. Who doesnt wanna get out of bed when the smell of a sweet, healthy, balanced breakfast comes wafting through the room? My Apple Cider Donuts () will have you doing just that. Lets eat! Growing up in Maine, I would often visit apple orchards in the fall with my elementary school classes to pick apples, press cider and munch as many apple cider donuts as I could get my tiny hands on. Luckily Im an adult now, so I can pick apples more than once a year and make these delicious homemade donuts anytime I want. This recipe was almost too easy to make vegansimply by using applesauce as a healthier, egg-free binder. Youll have fresh, sweet donuts in half an hour or less! MAKES 6

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1 cup (125 g) all-purpose flour 1 tsp baking powder 1 tsp baking soda 2 tsp (10 g) cinnamon, divided tsp nutmeg tsp ground ginger tsp salt cup (136 g) Homemade Applesauce (), or store-bought cup (100 g) granulated sugar cup (60 ml) apple cider 2 tbsp (30 ml) apple cider vinegar 2 tbsp (30 ml) coconut oil, melted, plus more to grease pan cup (98 g) powdered sugar Preheat the oven to 375F (191C).

In a large mixing bowl, combine the flour, baking powder, baking soda, 1 teaspoon of the cinnamon, nutmeg, ginger and salt. In a separate mixing bowl, whisk together the applesauce, granulated sugar, apple cider and apple cider vinegar. Mix the dry ingredients into the wet ingredients about a cup at a time, stirring to combine. Pour in the melted coconut oil and whisk to incorporate. Let the mixture set while you grease a 6-mold donut pan with coconut oil. Once the pan is greased and the oven is preheated, pour the mixture equally among the 6 donut molds and bake for 15 minutes.

While the donuts bake, whisk together the powdered sugar and the remaining 1 teaspoon cinnamon in a wide dish. When the donuts finish cooking, move them to a cooling rack to cool slightly, then roll them in the powdered sugar mixture until theyre completely coated. Enjoy immediately! Leftover donuts keep for 1 to 2 days in an airtight container on the counter, but are best enjoyed fresh. Corned beef hash was a big holiday food in our family when I was growing up. Obviously, I dont eat beef now, but sometimes I still crave the salty, rich flavor of the hash and how great an addition to breakfast it was. This recipe cleverly uses lighter, healthier kidney beans to mimic the missing protein and tahini for flavor.

Its so good, youll fool even the heartiest of meat-eaters! SERVES 4

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1 cup (230 g) cooked kidney beans 1 tbsp (15 ml) coconut or olive oil 1 clove garlic, minced 1 cup (151 g) finely diced white onion 1 cup (175 g) chopped red potatoes ( [13 mm]) chunks) cup (62 g) tahini 1 tbsp (15 ml) soy sauce or coconut aminos tsp salt tsp pepper tsp cayenne Chives, for garnish In a small bowl, mash about three-fourths of the kidney beans with a fork and set aside. Heat the oil in a large skillet over medium heat. Saut the garlic and onions for 3 to 5 minutes, or until softened and fragrant. Toss in the potatoes, tahini, soy sauce, salt, pepper and cayenne, stirring to combine. Cover and continue to cook over medium heat for 15 to 20 minutes, or until the potatoes are fork-tender. If things start getting stuck to the pan before the potatoes are ready, you can add 1 tablespoon (15 ml) of water as needed to loosen things up.

Once the mixture is becoming browned and crispy, remove from the heat. Garnish with fresh chives and serve! Leftovers can be refrigerated and reheated as needed for up to 1 week.