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Food52 Vegan

  • Hardcover $22.99

    Sep 22, 2015 | 160 Pages

  • Ebook $12.99

    Sep 22, 2015 | 160 Pages

Product Details

Praise

“In one timely and terrific volume, Gena Hamshaw and Food52 celebrate the versatility and breadth of what is possible in plant-based cooking. This is vibrant, delicious, crowd-pleasing food made from real ingredients-—food that also happens to be vegan. It’s an inspiring book for anyone looking to work more veg-centric meals into their repertoire.”
—Heidi Swanson, author of Near & Far and Super Natural Every Day

Table Of Contents

Breakfast
Muesli   | 3
Coconut Quinoa Porridge
with Toasted Almonds  |  4
Green Smoothie with Avocado  |  7
Go-To Pancakes  |  8
Date Nut Bread  |  11
Peach Crumble Coffee Cake  |  12
Tempeh and Sweet Potato  Hash  |  15
Tofu Scramble  |  16
Polenta with Greens, Roasted Tomatoes, and Lentil Walnut Crumble  |  19
Breakfast Tostadas with Refried
Black Beans and Cabbage Slaw  |  20
Appetizers & Snacks
Five-Minute No-Bake
Granola Bars  |  25
Baked Kale Chips  |  26
Crispy Roasted Chickpeas  |  29
Socca  |  30
Sesame Flax Crackers  |  33
Sweet Pea Hummus  |  34
Parsnip Fries with Spicy Harissa
Mayonnaise  |  37
Polenta Squares with Sun-Dried
Tomato and Walnut Tapenade  |  38
Summer Rolls with Spicy Peanut Sauce  |  41
Soups
Creamy Tomato Soup  |  45
Chilled Cucumber Soup with
Mango Salsa  |  46
Gingered Carrot Bisque  |  49
Corn Chowder with Chive Oil  |  50
Miso Soup with Shiitakes, Soba,
and Asparagus  |  53
Sweet Potato and Peanut Stew
with Kale  |  54
Jamaican Jerk Chili with Quinoa
and Kidney Beans  |  57
Smoky Black Bean and Sweet
Potato Chili  |  58

Salads
Greek Salad with Tofu Feta  |  63
Kale Salad with Kabocha Squash, Toasted
Hazelnuts, and Pomegranate Seeds  |  64
Heirloom Tomato and Golden
Beet Panzanella  |  67
Snow Pea, Cabbage, and Mizuna
Salad with Smoky Tempeh  |  68
French Lentil and Arugula Salad
with Herbed Cashew Cheese  |  71
Roasted Cauliflower and Freekeh Salad  |  72
Quinoa Salad with Sweet Potatoes,
Kale, and Pesto Vinaigrette  |  75
Wheat Berry and Green Bean Salad with
Dried Cranberries and Celery  |  76
Main Dishes
Penne with Summer Squash,
Corn, and Herbs  |  81
Orecchiette with Creamy Leeks
and Broccoli Rabe  |  82
Butternut Squash Mac and Cheese  |  85
Asparagus, Arugula, and Pesto Pizza  |  86
Carrot and Fennel Pot Pie   | 89
Mushroom, Pecan, and Lentil Burgers  |  90
Zucchini Quinoa Cakes  |  92
Smoky Tempeh and Hummus
Sandwiches  |  94
Lentil Sloppy Joes  |  97
Tempeh Kebabs with
Barbecue Sauce  |  98
Roasted Ratatouille  |  101
Kabocha Squash and Tofu Curry  |  102
Eggplant Tagine with Millet
and Preserved Lemon  |  105
Cauliflower and Oyster
Mushroom Tacos  |  106
Mushroom, Chard, and Quinoa
Enchiladas  |  109
Desserts
Ginger Roasted Pears with
Vanilla Cream  |  113
Banana Chia Pudding  |  114
Chai-Spiced Bread Pudding  |  117
Blackberry Coconut Ice Cream  |  118
Cranberry Pistachio Biscotti  |  121
Perfect Pumpkin Pie  |  122
Raw Citrus Cheesecake  |  125
Double-Chocolate Brownies  |  126
Chocolate Cake with Chocolate
Filling and Ganache  |  129
Mexican Chocolate Date Truffles  |  130

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