The Big Book of Vegan Cooking

by Dianne Wenz, VLCE

posted Feb 23, 2021

 

My newest cookbook, The Big Book of Vegan Cooking, is out now, and I’m super excited to share it with you!

The Big Book of Vegan Cooking has 175—yes, 175!—recipes. I’ve included a few easy recipes for those new to plant-based cooking and a bunch of veganized omnivore favorites, as well as some fun dishes I created myself. With the exception of maybe miso and nutritional yeast, most of the ingredients I used are easy to find in most grocery stores.

In addition to recipes, I’ve included lists of ingredients and equipment to have on hand, as well as tips on how to go vegan, for those who are new to this way of life. I’ve also included a starter menu plan and sample party menus.

This Escarole and White Bean Soup is one of my favorites, but I also really love the Portabella Chimichurri Tacos, Broccoli Bac’Un Pizza, Popcorn Tofu, and Miso Glazed Eggplant. I may have developed a slight addiction to the Ooey-Gooey Magic Cookie Bars, and I can get enough of the Spicy Tahini Dressing. Heck, I really love all 175 recipes!

I hope you’ll enjoy cooking from The Big Book of Vegan Cooking as much as I enjoyed writing it!

Escarole and White Bean Soup

Serves 4 / Prep time: 5 minutes / Cook time: 25 minutes

Nut-Free, Gluten-Free, Soy-Free, Kid-Friendly, 30-Minute Meal, One-Pan/One-Pot

Most people reach for the kale or spinach when purchasing leafy greens, but what about escarole? It’s deserving of some that green leafy affection. Many walk right past it in the produce aisle not sure of what to do with it. It looks like lettuce, so should it be served in salad? It’s a little bitter, so I prefer to add it to hot dishes. Think of this simple beans and greens soup as escarole cooking 101.

2 teaspoons neutral-flavored vegetable oil

1 leek, sliced (white and pale green parts only)

4 garlic cloves, minced

1 medium head escarole, coarsely chopped (about 10 cups)

4 cups vegetable stock

2 (15-ounce) cans cannellini beans, rinsed and drained

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

½ teaspoon salt

2 teaspoons fresh lemon juice

2 tablespoons nutritional yeast

1. In a large pot over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring frequently, until it begins to soften, about 5 minutes. Add the garlic and escarole and cook until the escarole softens, 2 to 3 more minutes.
2. Add the vegetable stock, cannellini beans, thyme, oregano, salt, and red pepper flakes, if using, to the pot. Bring the mixture to a boil, and then reduce the heat to medium. Simmer, stirring occasionally, for 15 minutes to let the flavors develop.
3. Remove the pot from the heat. Stir in the lemon juice. Divide the soup evenly among 4 serving bowls. Sprinkle with the nutritional yeast.

Ingredient Tip: Leeks tend to be dirty, with grit trapped between their rings, so be sure to clean them well. The best way to do this is to slice them and place the slices in a bowl of water for a few minutes. Then scoop the slices up with a slotted spoon or fine-mesh sieve. Give them a good rinse before adding them to your soup.

Excerpt from The Big Book of Vegan Cooking, by Dianne Wenz, published by Rockridge Press. Copyright © 2021 by Callisto Media, Inc. All rights reserved.

 

Dianne Wenz is a Certified Holistic Health Coach, Main Street Vegan Academy Lifestyle Coach, and Plant-Based Chef, and she has a certificate in plant-based nutrition. She is the author of The Truly Healthy Vegan Cookbook, Eating Vegan, and The Big Book of Vegan Cooking. Visit Dianne’s Vegan Kitchen to learn more. You can also connect with Dianne on Facebook, Twitter, and Instagram.