I Can Cook Vegan

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Skip the spaghetti, and make spaghetti squash instead! Serve it on its own as a healthy vegan side dish, toss it with pesto and roasted veggies, or go the classic spaghetti route and top it with a big scoop of marinara sauce. This recipe is an all-time Love and Lemons fan favorite, and for good reason. Even the biggest cheese lovers will fall for its bright, creamy spinach “ricotta,” caramelized cubes of butternut squash, and rich cashew cream sauce.

Can Cook, I Can Cook Vegan - Goodreads Anything You Can Cook, I Can Cook Vegan - Goodreads

I have this butternut squash soup recipe on repeat from the first day of fall until the last day of winter. It’s light, comforting, and easy to make, and fresh rosemary, sage, and ginger fill it with robust, cozy flavor. Zucchini noodles are such a fun way to add extra veggies to vegan pasta recipes! Try skipping regular noodles entirely, or use a 50/50 mix of zucchini noodles and pasta.Stir in the chopped broccoli stems and cook for another 3 to 5 minutes or until tender. Add the broccoli florets and leaves and a splash of water or vegetable broth. Cover and turn off the heat. Allow the broccoli to steam for 2 to 3 minutes or until tender but still bright green. Add the pasta, then stir in ¾ of the sauce, adding more broth if the sauce is too dry. You likely have all the ingredients to this creamy curried lentil soup in your pantry already. That’s good news for you, because it’s so warming, nourishing, and flavorful that you’ll want to try it ASAP. Who says you need cheese to make a crave-worthy pizza? This easy vegan pizza may be my all-time favorite! I top chewy homemade pizza dough with a lemony cashew cream sauce, a jumble of savory, spicy, crisp, and juicy veggies, and big handfuls of fresh basil. Mushrooms, bok choy, and a richly spiced homemade broth round out this vegan version of traditional Vietnamese pho.

vegan cookbook 2023: Plant-based recipes to get inspired Best vegan cookbook 2023: Plant-based recipes to get inspired

Whether you stuff them into subs or pile them onto pasta, these savory, smoky vegan meatballs are guaranteed to be a hit. This book shows just how exciting vegan cooking can be, and you'll soon wonder how you ever coped without it. From Isa Chandra Moskowitz comes I Can Cook Vegan, a cookbook dedicated to her true love: the home cook. This easy vegan pasta is basically everything I want to eat for dinner any night of the week! An easy creamy tomato sauce (just cashews+ marinara!) coats a 50/50 mix of fresh veggies and floppy rigatoni noodles. Isa Moskowitz learned to cook from cookbooks, recipe by recipe. And after a few decades of writing her cookbooks, she knows what the people want: easy-to-follow instructions and accessible ingredients.

Other cookbooks by this author

Smoky roasted nuts take the place of bacon in this vegan riff on classic broccoli salad. It’s also naturally sweetened, as the lightly creamy, tangy dressing gets a pop of sweetness from maple syrup instead of sugar. If you’ve never tried tahini sauce, get ready to fall in love. Creamy, nutty, and lemony, there’s no limit on the ways to use it, especially when these 4 bold variations come into play! Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 5 minutes. This homemade cream of mushroom soup is too good to hide inside any casserole! Instead of nuts or dairy, its super creamy texture comes from blended cauliflower.