Logan - Great Vegan Meals for the Carnivorous Family: 75 Delicious Dishes for Herbivores, Carnivores and Everyone in Between

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Because unicorns are real
if you believe. Hi, my name is Amanda and I am a vegan living with carnivores.

If you told me three years ago I would one day feed my happily carnivorous family vegan food and not only would they eat it, they would come back for seconds, I would never have believed you. But here we are, three years and some serious learning curves later, and Im down to cooking one dinner a night. I was cooking at least two, or one and a peanut butter sandwich for me. My early years as a vegan relied heavily on peanut butter sandwiches. I am guessing if you have bought this book your reality is not too far from my own. I have a small person who has been languishing in her no phase since she could talk and a husband who is v-curious but not vegan and me, a vegan, living under one roof.

I used to cook different meals to suit our differing tastes. Not anymore. I cant remember the tipping point exactly but I am sure it came after sitting down to another damn sandwich. It took me a while and some truly average meals, but I worked out that I could, with a little creativity and research, feed my family the meals they were used to without any animal products. I can feed a table of carnivores a three-course meal and have them come back for more whereas before, mine was the house you didnt visit for dinner. Turns out not everyone loves peanut butter sandwiches the way I do.

Nowadays, my teenage nephews and nieces love my mac n cheese even with the head of cauliflower, while my husband is eating a 90-percent vegan diet and loving it! And my daughter? Well, shes four. She eats her dinner most nights. Shell eat her vegetables if she cant see them. She loves rice but not with stuff in it. To be honest, I think her eating habits are more a testament to her dedication to testing boundaries. We fuddle through.

I wish I had the magic pill that made all kids eat well but, to be honest, I think its a marathon, not a sprint and every child is different. Having said that, many of the recipes in this book were created to work around my daughters fussy eating habits. Others were designed to sneak extra vegetables into her, and our, diet. She loves mashed potato, so why not add creamy cauliflower? She is cuckoo for sweets so I bake squash, carrots and sweet potato into her doughnuts. Why not? My goal with this book is to provide simple and achievable vegan recipes that not only you will love but your loved ones will too. So, with that said, use the following recipes with your family and your lifestyle in mind.

If your kid or partner runs at the sight of peas, swap them for finely chopped cauliflower in the recipe. If the idea of preparing a lasagna seems time consuming, make the mushroom sauce and serve it with pasta. This is your cookbook, I just wrote it. In kindness,Amanda

One of the ingredients I found trickiest to give up after going vegan was eggs. Eggs are in everything and nowhere is this more evident than at the breakfast table. But, with a little imagination an egg-free breakfast is not only possible, its downright delicious.

Ive taken some of my familys favorite breakfast recipes and given them a good vegan twist. If you miss your pancakes, try , a veganized version of the Mexican classic.

Hands up if youve tried to make fluffy vegan pancakes with tablespoons of baking powder to make them light and fluffy. Yeah, me too. But these arent those pancakes. The trick to these light and airy pancakes is time.

Leaving the batter to sit for 5 minutes to do its thing before hitting the pan results in gorgeous, fluffy pancakes everyone can eat, and they dont taste like baking powder. Pass the maple syrup, carnivores. 6 servings 1 cups (167 g) self-rising flour 2 tbsp (25 g) raw caster sugar tsp salt 1 tsp (5 g) baking powder 1 cups (355 ml) dairy-free milk 3 tbsp (45 ml) coconut oil, melted 1 tsp vanilla extract Vegan buttery spread to cook Maple syrup to serve Fresh fruit to serve Stir the flour, sugar, salt and baking powder together in a mixing bowl. In a separate bowl, whisk the dairy-free milk, melted coconut oil and vanilla. Add the wet mixture to the dry ingredients and stir until combinedlumps are fine. Set the mixture aside for 5 to 7 minutes to allow the baking powder to activate, creating a thick, airy batter.

Preheat the oven to 200F (95C). Heat a non-stick pan or grill to medium heat and add a dash of butter to melt. When the butter is just bubbling, add a small ladle of batter to the pan and cook gently for 2 to 3 minutes until bubbles appear on the surface and the edges begin to crisp. Flip the pancake and cook on the other side for another minute or so or until cooked through. Repeat with remaining batter, keeping the cooked pancakes warm in the oven. note: This recipe uses self-rising flour. note: This recipe uses self-rising flour.

If your flour contains salt, omit the salt from the recipe.

It is a day to celebrate when I can get a family-wide consensus on any mealridiculous, given there are only three of usbut we all love this savory French toast. With a little aquafabaone of my favorite egg substitutesand a touch of chickpea flour to thicken the dipping batter, this eggy but eggless fried bread is so easy to make. Add some roasted tomatoes and breakfast is served. 4 servings Cherry tomatoes on the vine to serve 1 tbsp (15 ml) olive oil tsp sea salt plus more to season 3 tbsp (45 ml) aquafaba (canned chickpea liquid) cup (30 g) chickpea flour 1 tbsp (10 g) nutritional yeast cup (177 ml) dairy-free milk tsp kamal namak (Indian black salt) tsp dried oregano 4 slices day-old thick-sliced sourdough bread 1 to 2 tsp (15 to 30 g) coconut oil for frying Maple syrup to serve Preheat the oven to 400F (200C). Line a baking tray with parchment paper and add the tomatoes. Drizzle with olive oil, season with the sea salt and roast in the oven for 15 minutes or until the tomatoes begin to burst.