Editors Of Fair Winds Press - The Little Vegan Cookbook: 500 of the Best Vegan Recipes Ever

of the Best Vegan Recipes Ever This simple vegetable broth packs so much flavor youll never miss the animal-product-laden versions. Freeze it in ice cube trays and use it to add flavor to stews, sauts, and sauces.1 Vidalia onion, or about 1 cup (160 g), chopped1 bunch celery, or about 3 to 4 cups (300 to 400 g), chopped5 carrots, or about 2 cups (260 g), peeled and chopped5 or 6 medium kale leaves2 fresh tomatoes2 cloves garlic, minced, optional12 cups (2.9 L) waterSalt, to taste Wash the vegetables and trim any tough or damaged parts. Chop the vegetables roughly and place in a stockpot. Add the water and cook over medium-low heat until the veggies are very soft, 25 to 30 minutes. Cool until easy to handle. Strain the vegetables through cheesecloth into a large bowl or container.

Squeeze the cheesecloth tightly to ensure no broth goes to waste and then discard the cooked veggies. Add salt to taste. Store the broth in an airtight container in the fridge for up to 3 days or freeze for later use in a freezer-safe container or bag. Yield: 12 servings, 1 cup (235 ml) each

This incredibly easy and useful recipe can be used in a variety of dishes, from a delicious condiment to incorporating into soups and stews for added creaminess.2 cups (300 g) raw cashews, soaked in 4 cups (940 ml) water for at least 6 hours, then drained1 cup (235 ml) cold water3 tablespoons (45 ml) lemon juice2 to 3 teaspoons (9 to 13 g) sugar, optionalDash or two of salt Place all of the ingredients in a food processor and blend until very smooth, about 5 minutes. Store in a tightly sealed container in the fridge for up to 1 week. Yield: 20 servings, 2 tablespoons (30 ml) each This very simple recipe makes a lightly sweet spread thats terrific on fresh-baked sweet bread, such as banana bread or even on oats for breakfast.

For dessert, drizzle it over vegan ice cream.3 cups (510 g) diced peaches1 cup (235 ml) water1 teaspoon ground cinnamon1 teaspoon vegan butter Add the peaches, water, and cinnamon to a pressure cooker. Cover and bring to pressure. Cook at high pressure for 3 minutes. Use a quick release method. Remove the cover. Using a potato masher, mash the peaches.

Add the butter and simmer on low, uncovered, for 2 to 3 minutes to cook down any excess liquid to achieve a thick, jam-like consistency. Yield: 2 cups (500 g)

This classic strawberry jam uses frozen berries so that you can make jam all year-round.FOR THE JAM:5 cups (1 kg) frozen strawberries1 (1 /-ounce, or 49 g) box pectin/ teaspoon nondairy butter, to reduce foaming5 cups (1 kg) sugarZest of 1 lemonFOR CANNING:6 to 8 (8-ounce, or 235 ml) jars6 to 8 rings and lidsOther Thaw and drain the frozen strawberries by placing them in a colander or strainer over a bowl in the fridge overnight. In a saucepot, bring the thawed strawberries, pectin, and butter to a full boil over high heat, stirring constantly and mashing as necessary using a spoon as they cook. (There should be plenty of fruit bits.) Add the sugar and zest. Return to a full boil for 1 minute, stirring constantly. Follow the The processing time is 15 minutes.

Any jars that did not seal need to be stored in the fridge and used within 1 week. Refrigerate after opening. Yield: 6 to 8 (8-ounce, or 235 ml) jars

This marmalade tastes delicious spread on toast, crackers, or a bagel. It also makes a great glaze for seitan, tofu, or tempeh.FOR THE MARMALADE:8 medium navel oranges4 cups (800 g) evaporated cane juice or granulated sugar2 cups (470 ml) water24 large fresh basil leaves, cut into a super-fine chiffonade1 tablespoon (15 ml) vanilla extractFOR CANNING:8 (8-ounce, or 235 ml) jars8 rings and lidsOther Cut the top and bottom off of each orange. Slice each orange into 8 segments and remove the seeds and center pith. Place in a food processor and pulse until the mixture has very tiny bits of peel.

In a saucepot, bring the orange pure, sugar, and water to a boil over high heat, reduce the heat to a simmer, and cook, uncovered, for 20 minutes, stirring often. Remove from the heat and stir in the basil and vanilla. Follow the The processing time is 15 minutes. Any jars that did not seal need to be stored in the fridge and used within 1 week. Refrigerate after opening. Yield: 8 (8-ounce, or 235 ml) jars

Dont try to double this recipe.

It can be difficult to handle if using more than what is listed here.2 cups (400 g) sugar1 cup (235 ml) lemon juiceZest of 2 lemons/ cup (112 g) nondairy butter, cubed1 tablespoon (3 g) food-grade dried lavender flowers/ cup (64 g) cornstarch mixed with / cup (180 ml) water to make a slurryFor canning:3 (8-ounce, or 235 ml) jars3 rings and lidsOther In a pot, heat the sugar and lemon juice over medium-high heat until just beginning to boil, stirring constantly. As soon as it begins to bubble, reduce the heat to medium. Stir in the zest, and then add the butter and stir until melted. Stir in the lavender. Slowly stir in the cornstarch slurry and continue to stir and cook until thickened. (It will happen slowly at first and then all of a sudden, it will be very thick.