FOOD 52 VEGAN Cookbook Review

FOOD 52 VEGAN Cookbook Review

This book got me jumping over the moon! There are a lot of good recipes and all are very simple and easy to make and recreate. What I looked for in cookbooks are simple recipe, ingredients that are internation (can be found easily) and NICE PICTURES. This book has it all ! The recipes had be drooling . There breakfast, soup, appetizers, salad, main dishes and dessert categories and each of them have a little of something for each season which I think is amazing. Here are some of the recipes from the book that I would like to share:

5 Minute no bake Granola Bar

I am a big granola fan. I usually eat them during the weekdays for lunch when I have classes.

I N G R E D I E N T S

2 1/2 cups of rolled oats
1 cup pumpkin seeds
1/2 cup raisin
2/3 cup nut butter
1/2 cup agave nectar
1/8 teaspoon salt

I N S T R U C T I O N

1. Line a pan with aluminium foil or plastic wrap
2. In a large bowl, stir up pumpkin seeds, oats, and raisins together.
3. In a medium bowl, stir together the nut butter, agave nectar, and salt. Then pour in the dry ingredients.
4. Pour into the pan and leave it to cool in the fridge for 4 hours.

VEGAN Pad Thai 

I N G R E D I E N T S

8 ounces pad thai rice noodles
6 tablespoons almond butter
1 tablespoon tamarind paste
2 teaspoons toasted sesame oil, divided
3 tablespoons tamari, divided into 2 tablespoons and 1 tablespoon
2 tablespoons maple syrup
1 1/2 tablespoons sriracha (or to taste)
1/4 cup lime juice
1/3 cup water
1 tablespoon olive oil
1 clove garlic, minced
1 14- to 16-ounce block of extra firm tofu, drained
1 tablespoon grated ginger
1 large carrot, cut into thin strips
4 green onions, halved lengthwise and cut into 1-inch pieces
1 1/2 cups mung bean sprouts
1/2 cup cilantro, chopped
1/4 cup peanuts, chopped
Lime slices, for garnish

I N ST R U C T I O N S

1. Cook the pad thai noodles according to package instructions (this may involve soaking them for a while, so make sure to allot the proper amount of time).
2. Toss them with a teaspoon of sesame oil to prevent too much sticking, and then allow them to cool. 3. Whisk or blend together together the almond butter, tamarind paste, the remaining teaspoon of sesame oil, 2 tablespoons of tamari, maple syrup, sriracha, lime juice, and water. Set aside.
4. Heat the olive oil in a large skillet over medium high heat.
5. Add the tofu and cook until it's browning on each side (8 to 10 minutes), splashing it as you go with the remaining tablespoon of tamari. Set tofu aside and reduce heat slightly.
6. Add the garlic and ginger to the skillet (and a little extra oil if needed). Cool till the garlic is fragrant, 1 to 2 minutes.
7. Add the carrots and onions, and cook until the carrots are softened but still crisp (3 minutes or so). 8. Add the noodles and the tofu to the bowl, along with a cup of the sauce. Stir fry the noodles till they're creamy and warm.
9. Add more sauce as you go along, as needed, so that it's well coated. At the very end, stir in the mung bean sprouts, just until they're warm.


I really recommend this book ! It's so easy to read and the recipes are amazing and simple ! If you are new to vegan and don't know what to cook as a vegan, this will definitely help. Even if you are vegan for a long time, it's nice to spice things up and try new recipes !

hugs and kisses