Amy Lanza - Nourishing Vegan Every Day: Simple, Plant-Based Recipes Filled with Color and Flavor
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- Book:Nourishing Vegan Every Day: Simple, Plant-Based Recipes Filled with Color and Flavor
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Nourishing Vegan Every Day: Simple, Plant-Based Recipes Filled with Color and Flavor: summary, description and annotation
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Nourishment meets flavor in this collection of vibrant and delicious vegan recipes.
Nourishing Vegan Every Day embraces the flow of everyday life by providing recipes that range from nutritious to decadent, recognizing the important balance between time and taste buds. Whether youre in need of a quick and energizing breakfast or a show-stopping meal to impress your guests, this book will provide inspiration for delectable plant-based meals.
With gorgeous photography for every recipe and helpful kitchen tips, discover family favorites like Cheesy Pesto Tomato Swirl Buns; weeknight meals like Cashew Cauliflower and Spinach Dahl; and delightful vegan desserts like Strawberries and Cream Cheesecake.
Beyond bringing flavorful meals to the kitchen table, this book creates a basis for nourishment and satisfaction, giving you the tools to build your own plant-based pantry. From kitchen staples to easy vegan swaps, learn more about low-waste meal preparation and methods to enhance your cooking experience as you craft delicious meals, snacks, and desserts.
Breakfast: Nourish on the go with quick morning recipes such as Nourish Me Smoothies or Overnight Oats! The choice is yours.
Brunch: Lazy weekends and beautiful brunches are the perfect time to serve up towering plates of delicious Chocolate Chip Raspberry Waffles or Vegan Eggs Benedict.
Lunches, Salads, and Light Meals: Liven up your lunch break with easy-to-prep recipes like Herby Chickpea Tabouleh Salad and Moroccan Style Quinoa Salad.
Dinner: Vegan dinner has never been more versatile! Chock full of vegetables and nourishment, recipes like Sweet Potato Gnocchi and Sesame Chili and Garlic Tofu Noodles will be a hit at the dinner table.
Snacks: Easy recipes such as No-Bake Chocolate-Covered Muesli Bars and 2-Ingredient Flatbreads will have you reaching for homemade plant-based snacks, whether youre craving something salty or sweet.
Desserts: Enjoy a variety of vegan treats sure to satisfy any sweet tooth, such as No-Churn Salted Caramel Cookie Dough Ice Cream or Apple and Blackberry Crumble Pie.
Celebration and Gathering Dishes: These sweet and savory recipes will prove to be crowd-pleasers at your next gathering. Impress your family and friends with a Vegan Celebrations Snack Board or Pumpkin Layer Cake.
Amy Lanza: author's other books
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More praise for Nourishing Vegan Every Day by Amy Lanza...
Nourishing Vegan Every Day is exactly what vegan food should be: delicious first, and vegan second. From comforting classics like Minestrone Soup to innovative eats like Banoffee Pie Jars, vegan and nonvegan cooks will find themselves reaching for this cookbook for satisfying whole-food recipes any night of the week.
Sarah Fennel, founder of Broma Bakery and Foodtography School
Quick and easy, this book is filled with nourishing meals youll want to eat every day. With these delicious recipes, Amy truly delivers on the promise of her wonderful debut cookbooks title.
Best of Vegan
Page after page of beautiful, accessible modern vegan recipes.
Dave and Steve Flynn, founders of
The Happy Pear and authors of The Veg Box
Simple, Plant-Based Recipes Filled with Color and Flavor
VEGAN
EVERY DAY
AMY LANZA Founder of Nourishing Amy
I am so excited to bring to you my very first cookbooksomething that has been a lifelong dream of mine. Thank you for picking it up! I have always been an avid cook and baker, and my passion has only grown stronger over the past few years. Combined with my love for all things plant-based, the kitchen represents my little safe haven: its my escape from reality, and its my happy place.
My kitchen is also my place of work (which I am so grateful for). I am the founder of Nourishing Amy, where I offer wonderful, unique, plant-based recipes that will tantalize your taste buds with fresh and easy-to-find ingredients. My promise with Nourishing Amy is to share food, health, and happiness.
I have worked incredibly hard to bring you original, accessible, and delicious recipes on every page of this book. And I hope you will find some brand-new favorites that youll come back to. Perhaps youll try something for the first time, or youll discover a veganized variation of your most-loved childhood dish. Whether you picked up this book to incorporate a few more vegetables and plant-based bakes into your life, or you just love vibrant, soulful, and nourishing food, I hope you find what youre looking for... and more. Welcome to my little corner of the cookbook shelf.
Food has been a big part of my life for as long as I remember. Being half-Italian, I have fond memories of bowls of pasta, homemade pastries, and slices of panettone. I recall baking mince pies with my Mum every Christmas and sharing big roast dinners with my family on weekends. I truly believe that enjoying food with loved ones promotes togetherness and makes us who we are.
I embarked on my vegan journey while I was studying at university. I began reading food blogs and recipes online that talked about chickpeas and whole grains; tahini and seeds; Medjool dates and frozen banana ice cream. I was quickly swept up, and I swapped cows milk for almond milk, chicken for chickpeas, and Greek-style yogurt for creamy coconut yogurt. It was not an overnight switch, but more of a gradual shift in thinking and choices. The more I ate and cooked plant-based, the better I felt: I had more energy. I felt stronger and happier. I had a glow inside of me, and I became enamored with living a life that causes the least amount of harm to others, to animals, and to the planet.
Fast forward five years and the vegan world is abundant with options and meat-free alternatives; although it can seem daunting, and you might not know where to start. This book is about stripping food back to the basics: to relive some of your favorite childhood dishes and enjoy good-for-you, honest meals that happen to be vegan. The recipes are designed so that you wont miss the meat or the dairy. Youll feel satisfied, happy, and nourished.
My passion for creating recipes continued to grow, which led me to social media. There, I began to share quick snaps of my dinners and breakfast bowls, and soon I realized there was a demand for vegan recipes with stunning photography to match. So, I worked on my cooking and my flavor combinations, and I studied food photography. I knew my cooking tasted great, but to convince the masses, the food needs to look amazingI hope youll feel that way about the recipes in this book.
I set up Nourishing Amy in my mid-twenties; never did I think Id start my own business, but I knew I wanted to take my social media presence to the next level. I started working with brands and well-known companies to create recipes using their productsand this was called work! But balancing work and pleasure can be difficult, as all self-employed people will understand. Often the lines between work time and playtime become blurred, and its essential to find some measure of balance every day.
Throughout Nourishing Vegan Every Day, you will find recipes using whole-food ingredients and recipes that call for vegan butter, sugar, and white flour. No food is bad food, as long as you feel good about your choices and yourself. Nourishing Amy is a testament to living your best life.
This is my definition of a nourished lifestyle: when your food makes you feel your best and you listen to your bodys cravings. After all, Nourishing Amy promotes food, health, and happiness. This is not a diet approach; nor do I promote exclusively eating healthy foods. I believe that everything in life is to be enjoyed in moderation: kale salads and chocolate cake.
Skip ahead a few years and the business is flourishing. My work has been shared on the front cover of numerous issues of Vegan Life magazine and PlantBased magazine, I have been featured in Thrive Magazine ,Vegan Food & Living, and hosted many live and virtual cooking demos. My photography has been featured online on big-name social media accounts, and I have contributed to recipe cookbooks. I have two self-made e-books, Nourish Me and Nourish Me 2, and I have an engaged and loyal social media following and a growing email database of subscribers. And finally, I have created the cookbook you hold in your hands.
Here are a few ingredients I cannot live without. I use them a lot throughout the book, so I recommend having them on hand in your kitchen. See the Resources section () for more details about the brands I use.
I love olive oil, garlic, lemon juice, plant-based milk, thick dairy-free yogurt (e.g., Greek-style or coconut), tamari, nutritional yeast, chia seeds, nut and seed butters, and maple syrup.
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